INTERNATIONAL COOKERY

Africa
Gumbo-A thick Creole soup or dish thickened with okra; the word gumbo is
derived from an African word for okra

China
1. Abalone- A mollusk whose large adductor muscle connecting its single shell
is edible; used in both Chinese and Japanese cooking, either fresh, dried, or
canned; found throughout the Pacific Ocean, off the coast of California, and in
the English Channel where it is called ormer
2. Chao fan- Chinese fried rice with scrambled eggs and various bits of savory
foods, leftover cold white rice, and seasoning such as soy sauce
3. Chinese Parsley- Coriander
4. Chin-chin- A toast, originally Chinese but now international
5. Dan- Chinese for egg
6. Dan hua tang- Egg drop soup in Chinese - American restaurants, literally
“egg flower soup”, chicken stock into which beaten eggs are whisked to form
silky strands that resemble flower petals, garnished with sliced scallions.
7. Dian Xin- Mandarin for dim sum
Dim sum- In Chinese cooking, small dishes such as various dumplings, fried
shrimp balls, spareribs, or fried spring rolls, eaten for snacks during the day;
served in restaurants specializing in these dishes, which are from Canton; in
Mandarin it is dian xin; the term means “close to the heart”.
8. Fu rong dan- Eggs beaten and scrambled with shrimp and garnished with
scallions in Chinese – American cooking where it may be known as egg foo
young. It is often more like an omelet with sauce but no shrimp
9. General Tso’s chicken- A favorite dish in Chinese- American cooking;
chicken cubes cut from the leg, marinated and deep-fried, with a sauce of dried
hot chili peppers. There was a General Tso in nineteenth-century in Hunan, but
his association with the dish is obscure
10. Gu lao rou- Sweet and sour pork, a favorite Chinese-American dish. In the
classic Chinese version, pork cubes are battered and fried, then served with a
sauce of stir-fried scallions, peppers, and other vegetables. The American
version includes a sweet and sour sauce with pineapple chunks, ketchup, and
vegetables
11. Hua jiao- Hot peppercorns from Sichuan, reddish brown in color; roasted,
crushed, and added to salt as a dipping sauce
12. Hoi sin jiang- In Chinese cooking, hoisin sauce; a thick, rich, dark brown
sauce made from fermented soy beans, garlic, sugar, and salt, and used to flavor
sauces and marinades
13. Ho yao- In Chinese cooking, the Cantonese term for oyster sauces
consisting of oysters, salt, and seasonings concentrated into a thick paste.
14. Hun dun- Chinese for wonton; egg dough wrapper, literally “swallowing
cloud”.
15. Ji- Chinese for chicken
16. Jiang- Chinese for sauce. The word also means ginger
17. Jiang you- Chinese for soy sauce in light, medium, and dark grades. Light
soy sauce, saltier and thinner, is used with soup, seafood, and chicken. Dark soy
sauce, thick, rich, and strong, is best with red meat roasts, stews, and
barbecues.
18. Kuai zi- Chinese for chopsticks
19. Kumquat- A small oval citrus fruit, native from China
20. La jiao jiang- Chinese for hot chili sauce; a condiment made from chili
peppers, vinegar, and seasoning; red in color, red hot in taste
21. Niu rou- Chinese for beef

Denmark
1. Danish Pastry- A yeast pastry filled with nuts, fruit, custard, or cheese;
originally from Denmark but much traveled since

France
1. Abatis- French for external poultry trimmings, such as wing tips, necks, and
feet; sometimes used interchangeably with abats for giblets
2. Abricot- French for apricot
3. Agneau- French for lamb
4. Ail- French for garlic
5. Aioli- A garlic mayonnaise from France, thick and strongly flavored, usually
served with salt cod and poached vegetables
6. Airelle rouge- French for cranberry
7. Albufera- In classic French cuisine, a Supreme sauce with meat glaze and
pimento butter, named after the lagoon near Valencia in Spain
8. Allemande- Veal veloute reduced with white wine and mushroom essence,
flavored with lemon juice, and bound with egg yolks. It means "German sauce"
and it is a basic classic sauce in French cuisine
9. Amandine- French for garnished with almonds; often misspelled almondine
10. Amuse-gueule- French slang for cocktail appetizer, "taste tickler"; amuse-
bouche is more polite
11. Ananas- French and German for pineapple
12. Anchois- French for anchovy
13. Andalouse- In French, garnished with tomatoes, sweet red peppers,
eggplant, and sometimes rice pilaf and chipolata sausages or ham
14. Angel food cake- A sponge cake made with stiffly beaten egg whites but no
yolks, producing a light and airy texture and white color
15. Anglaise Anglaise- In French cuisine, English style that is plainly boiled or
roasted, or coated with an egg-and-breadcrumb batter and deep-fried
16. Animelles- The French culinary term for testicles of animal, especially rams;
animelles are less popular in Europe today than formerly but still common in the
Middle East. In Italy, animelle means sweetbreads
17. Arachide- French for peanut
18. Artichaut- French for artichoke
19. Aubergine- French for eggplant, also the word for eggplant in many places
but not North America
20. Aurore- In French cuisine, bechamel sauce colored pink with a small
amount of tomato puree; "dawn" implies a rosy hue
21. Baguette- A long cylindrical loaf of French white bread, literally a "stick"
22. Bain-marie- French for a container of warm water over which a smaller pot
or pots rest, to provide slow, even, indirect heat and protect the contents from
overheating; a hot water bath used on the stove or in the oven. A double broiler is
a simple type of bain-marie
23. Baraquille- French for a triangular stuffed pastry hors d'oeuvre
24. Batard- A long loaf of French bread thicker than a baguette but shorter
25. Bavarois- In French cuisine, Bavarian cream
26. Bearnaise- A sauce of the warm emulsion type in classic French cuisine;
wine vinegar is reduced with shallots and tarragon, then cooled; egg yolks and
butter are beaten in and the mixture is strained and finished with chopped
tarragon and perhaps chervil
27. Bechamel- In French cuisine, a basic white sauce of milk stirred into a roux
and thickened; one of the "mother" sauce of classic cuisine
28. Beignet- French for food dipped in batter and fried in deep fat. Also a yeast
fritter, common to New Orleans, deep-fried and dredged in sugar or occasionally
savory
29. Bercy- A classic French fish sauce of white wine and fish fumet reduced
with shallots and finished with butter and parsley; also made with meat glaze and
beef marrow for grilled meat
30. Beurre blanc- A French sauce of white wine and shallots reduced and
thickened with butter, and served warm with seafood, poultry, or vegetables
31. Beurre noir- A French sauce of butter cooked until brown, often flavored
with chopped parsley, capers, and vinegar; served with fish and brains
32. Bigarade- A Seville or bitter orange; in French cuisine, a classic brown
sauce for roast wild duck or game made of caramelized sugar, lemon, and
orange juices, stock, and demi-glace with blanched zest
33. Blanquette- A French stew of veal, chicken, or lamb braised in stock,
thickened with egg yolks and cream, and garnished with mushrooms and small
white onions; the sauce is always off white
34. Bleu- In French, very rare
35. Bonbon- French for candy
36. Bordelaise- In French, garnished with a reduction sauce of red or white
wine with bone marrow and chopped parsley
37. Bouillabase- This specialty is from Marseilles, originally a hearty
fisherman's stew, is made from a wide variety of native fish and shellfish and
flavored with saffron
38. Bourguignonne- In French cuisine, in the style of Burgundy; often beef
braised in a red wine sauce garnished with mushrooms, small onions, and diced
bacon
39. Brouille- French for scrambled
40. Brulé- French for burned or flamed, as in crème brulee
41. Buche de Noel- Literally "Yuletide log"; the traditional French gateau for
Christmas, made of genoise and buttercream; decorated to look like a log
42. Cajun- Originally, this term pertained to the French Canadian settlers in
Louisiana. Cajun cooking combines French methods with rural southern
ingredients and a strong African influence; it is often confused with Creole.
Typically, many dishes use a dark roux and pork fat and begin with sauteing of
green peppers, celery, and onions. Other common seasonings are garlic, chili
peppers, black pepper, mustard, and file powder for thickening. Gumbo and
Jamblaya are typical dishes of this unique cuisine
43. Calmar- French for squid
44. Canapé- A small piece of bread garnished with savory food and served as
an hors d'oeuvre, originally French
45. Champignon- French for mushroom
46. Chanterelle- French name for a wild mushroom, common also to the United
States, that is yellow and trumpet-shaped with a ruffled edge. Before being used
in cooking, chanterelles are sauteed first to disgorge their liquid and then drained
47. Chantilly- French sauce of whipped cream, sweetened and sometimes
flavored with vanilla or liqueur; also hollandaise or mayonnaise with whipped
cream folded in the last minute; a kind of Mousseline
48. Chowder- A thick soup usually made of seafood or perhaps vegetables, with
a milk base
49. Choron- In French cuisine, Bearnaise sauce colored pink with a little tomato
puree
50. Chou- French for cabbage
51. Cheveux d’ Ange- French for angel hair pasta, the thinnest vermicelli. See
also CAPELLI D' ANGELO
52. Chevre- French for goat
53. Chemiser- In French, literally "in a shirt," means any food in a coating, such
as potatoes in their jacket or ice cream covered with a thin brittle layer of
chocolate
54. Chaud-froid- French for poultry, game, or meat that is cooked but served
cold
55. Chateaubriand- In French cooking, beef cut from the fillet, grilled, and
garnished with chateau potatoes and Bearnaise sauce
56. Chasseur- A classic French sauce of sliced sauteed mushrooms and
shallots reduced with white wine, enriched with demi-glace and butter, and
finished with chopped parsley; chasseur is the French word for hunter
57. Charcuterie- In French cuisine, the art of making cured and prepared pork
58. Charcutiere- In French cooking, sauce Robert with julienne of gherkins
added just before serving; served primarily with grilled pork chops and
other meats
59. Cochon- French for pig
60. Compote- A dish or fresh or dried fruit stewed slowly in syrup to keep its
shape, often with liqueur and spices and served cold
61. Confit- Pork, goose, duck or other meat, cooked and preserved in its own
fat; a specialty of Gascony in southwestern France; also a fruit and vegetables
cooked and preserved in a brandy or liquor syrup. The term is now also used to
connote a vegetable stewed in fat
62. Confiture- French for preserve or jam
63. Coq au vin- In French cooking, a dish of chicken cut up, sauteed and
braised in red wine with onions, mushrooms, and bacon
64. Coquillage- French for shellfish
65. Coquille Saint-Jacques- French for scallop; the apostle of St. James wore
the shell as his emblem; also the name of a creamy scallop dish
66. Crecy- Dish with carrots, from the town of the same name, where the finest
French carrots were grown
67. Crème a l’anglaise- French for custard
68. Crème brulee- French for rich custard topped with a brittle layer of sugar
(usually brown sugar), caramelized under the broiler just before serving
69. Crème fraiche- French for heavy cream with a lactic culture introduced; the
culture acts as a preservative and gives a tangy flavor
70. Crème patissiere- French for pastry cream; a custard of eggs, flour, milk,
and sugar used to fill cream puffs, lime tarts underneath fruit, and garnish various
pastries
71. Creole- In Louisiana, food cooked in the Creole style usually begin with
sauteed tomatoes, onions, celery, and sweet peppers and often includes rice; it
combines the many local influences – French, Spanish, African and Indian in a
unique way; see also Cajun. In classic French cuisine a la creole designates a
dish garnished with rice and containing sweet peppers, onions, and tomatoes
cooked in oil
72. Crevette- French for shrimp
73. Croissant- A light yeast dough pastry layered like puff pastry, rolled into
crescent shape and sometimes stuffed and baked; an indispensable part of the
traditional French breakfast
74. Croque monsieur- The French version of a grilled ham and cheese
sandwich; a croque madame is a cheese and chicken and fried egg sandwich
75. Croquette- Chopped meat or vegetables bound with a white sauce, coated
with bread crumbs, and fried into a crisp, brown cylindrical shape
76. Crouton- French for a small piece of bread or dough used for garnish;
sauteed bread cubes
77. Cuillere- French for spoon
78. Dacquoise- A French pastry made of meringue combined with finely ground
nuts, baked in discs, and filled with flavored whipped cream or butter cream and
often fresh berries
79. Dauphine- In French cooking, potato puree mixed with pate a choux and
deep-fried in balls or baked in piped shapes
80. Dauphinoise- In French cooking, in the style of Dauphine; potatoes a la
Dauphinoise are sliced and baked with milk, eggyolk, nutmeg, Gruyere, and
garlic
81. Diable- In French cooking, deviled; food usually meat or poultry, spiced with
mustard, vinegar, or hot seasoning, coated with bread crumbs, and grilled
82. Dijon- The capital of Burgundy; Dijon mustard has a white wine base; a la
Dijonnaise means with a mustard-flavored sauce
83. Duchesse- In French cuisine, potatoes boiled and pureed with eggs and
butter and often piped as a garnish or border
84. Duxelles- In French cooking, finely chopped mushrooms and shallots slowly
cooked in butter to form a thick, dark paste that is used for seasoning sauces, as
a spread for toast, and in other preparations
85. Éclair- Choux pastry piped in finger shapes and filled with flavored cream
86. Entrecote- In French, a steak cut from between the ribs
87. Entremets- In French, literally “between courses”, this vague term can
denote side dishes, such as vegetables, salads, or desserts served after the
cheese course
88. Epice- French for spice
89. Epinard- French for spinach
90. Escalope- French for scallop of meat or fish; a thin slice possibly flattened
by pounding
91. Escargot- French for snail
92. Estouffade- In French, a brown stock used to dilute and moisten braised
dishes
93. Farce- French for stuffing; means a stuffed dish
94. Flamande- It means, “Flemish style”, garnished with braised cabbage,
carrots, turnips, sliced pork belly, sausage, and potatoes
95. Flambé- A French word for flamed; used to describe food that is ignited with
a small amount of heated liquor poured over it, the burning alcohol enveloping
the dish in flame
96. Florentine- In French cuisine, “Florentine style” with spinach; a garnish,
especially for eggs fish, of a bed of spinach, the whole dish is often masked with
Mornay sauce
97. Foie gras- In French cuisine, the enlarged livers of force-fed geese and
ducks
98. Fondant- French for icing mixture used as a coating in confectionery or
pastry
99. Fondue- From the French word for melted, fondue has several meanings; in
Switzerland, it refers to a Swiss cheese, melted with white wine and seasonings
in a special earthenware pot over a flame
100. Frais or Fraiche- French for fresh
101. Fraise- French for strawberry
102. Framboise- French for raspberry
103. Francaise- In the French style
104. Frappe- French for chilled, iced, or surrounded by crushed ice
105. Fricassee- A French stew of white meat, usually poultry or veal, first
sauteed in butter, then braised in a white sauce
106. Froid- French for cold
107. Fromage- French for cheese
108. Fruits de mer- French for assortment of seafood
109. Fume- French for smoked
110. Fusion cuisine- A style of cooking that combines the traditions of two or
more separate regions, such as French and Chinese, Polynesian, Chinese and
Spanish. As chefs become familiar with techniques and ingredients from different
parts of the world or combine them in their own heritage, this style becomes
more popular. The danger, however, is that the culinary distinctions become not
fused but confused, the roots neither recognized nor appreciated
111. Galantine- In French cuisine, boned poultry, or occasionally fish or meat,
stuffed, rolled, or shaped, poached in gelatin stock, and served cold surrounded
by its own aspic
112. Ganache- A rich chocolate icing or filling for French pastry, made of sweet
or semi-sweet chocolate melted with heavy cream which sets when cool
113. Garibaldi- In classic French cuisine, a demi-glace sauce seasoned with
mustard, cayenne, garlic and anchovy butter
114. Garniture- French for garnish
115. Gateau- French for cake; plural is gateaux
116. Gaufre- French for waffle; pommes gaufrette are potato chips cut like
waffles in mandoline
117. Genevoise- A classic French sauce of salmon stock reduced with red wine
and herbs and flavored with anchovy butter
118. Genoise- In French cuisine, a sponge cake made with well-beaten
unseparated eggs, the only leavening to produce a dry, light base with a tight
crumb, for buttercream, petit fours, lining for molds, and various other elaborate
pastries
119. Gourmand- French for one who appreciates fine food and drink
120. Grandville- A classic French white wine sauce with truffles, mushrooms,
and shrimp
121. Gratin or Au gratin- In French, topped with a crust of bread crumbs
and sometimes grated cheese and browned in the oven or under a grill
122. Grecque- French for vegetables, particularly Greek ones such as
artichokes and mushrooms, stewed in olive oil, lemon juice, water, and
seasonings
123. Grenouille- French for frog; cuisses de grenouille means frog legs
124. Girbiche- A French sauce for chilled fish, based on mayonnaise with
capers, chopped gherkins and herbs, and hard-boiled egg whites
125. Hachee- A classical French sauce of chopped shallots and onions reduced
in vinegar, mixed with demi-glace and tomato puree, and flavored with duxelles,
capers, diced ham, and parsley
126. Henry IV- Garnished with artichoke hearts filled with potato balls and
Bearnaise sauce mixed with meat glaze
127. Hochepot- A thick French stew, sometimes more of a soup, made from
less desirable cuts of meat and winter vegetables; the English and Scottish
hotch-potch, hodge-podge, and hot pot are all derivatives
128. Hollandaise- In classic French cuisine, a thick emulsion sauce of reduced
vinegar whisked with egg yolks into which melted butter is gradually beaten. It is
then flavored with lemon juice and kept warm in bain-marie
129. Homard- French for lobster
130. Hors d’oeuvre- Light and stimulating finger food eaten before the main
meal (in French, literally “outside the works”) as an appetizer; the term is often
misspelled: when used as a collective noun it has no final s, but a group of
specific appetizers takes the plural s
131. Huile- French for oil
132. Huitre- French for oyster
133. Italienne- A classic French sauce of finely chopped mushrooms with diced
ham and chopped parsley
134. Jalouise- In French cooking, a pastry strip with a sweet filling, whose top
layer is cut into parallel strips like a Venetian blind (hence its name)
135. Jambon- French for ham
136. Japonaise- In French cuisine, garnished with Chinese or Japanese
artichokes and potato croquettes
137. Jus- French for juice; au jus means meat served with its natural juices; jus
de viande means gravy
138. Lait- French for milk; au lait means with milk
139. Laitue- French for lettuce
140. Langoustine- French for a small lobster, a saltwater crayfish; also called
Dublin Bay prawn (British), Norway lobster, and scampo (Italian)
141. Limon- French for lime; lemon is citron
142. Limousine- “In the style of Limousin”; in French cuisine, garnished with red
cabbage
143. Maison- In French, literally “house”; designates a dish made in a
restaurant’s own style, such as pâté maison
144. Maitre d’hotel- French for the person in charge of a restaurant dining
room, who must command every aspect of service to patrons; originally, in royal
or noble households, it was a position of great importance; the informal maître d’
is often used today. Maître d’hôtel butter is seasoned with chopped parsley and
lemon juice
145. Maltaise- A classic French sauce of Hollandaise flavored with grated
orange zest and orange juice; the cold sauce maltaise is mayonnaise similarly
flavored
146. Maquereau- French for mackerel
147. Marengo- Chicken pieces browned in olive oil, braised with tomatoes,
garlic, and brandy, and garnished with fried eggs, crayfish, and sometimes
croutons. This famous French dish was devised by Napoléon’s chef Dunand after
the defeat of the Austrians at Marengo in 1800, when no other food could be
found, and was commemorated by Napoléon
148. Marguery- A classic French sauce of Hollandaise flavored with oyster,
liquor, and garnished with poached oyster
149. Mariniere- Literally “sailor style” in French; seafood cooked in white wine
with chopped shallots, parsley, and butter and garnished with mussels
150. Marjolaine- A famous French pastry created by Fernand Point of almond
and hazelnut dacquoise layered with chocolate, praline, and buttercream.
Marjolaine also means sweet marjoram
151. Medaillon- French for a small round “medallion” or scallop of meat, such
as beef, lamb, veal, or even a slice of foie gras
152. Melanger- To mix in French; the word melange means a mixture or blend
153. Miel- French for honey; in Italian the word is miele
154. Mikado- French for Japanese style
155. Mornay- Bechamel sauce with butter, grated parmesan, and gruyere
cheese, possibly with egg yolks beaten in
Ex. Lobster and Prawn Mornay
156. Moule- French for mussel
157. Mousseline- A French dish or sauce with whipped cream or egg whites
folded in; it often designated hollandaise or mayonnaise with whipped cream
added. The term can also mean a “little mousse” in a small mold or in spoonfuls,
especially for seafood preparation.
158. Nantua sauce- In classic French cuisine, Bechamel sauce reduced with
cream, beaten with crayfish butter, and garnished with crayfish tails
159. Napolitaine- In French cuisine, “in the style of Naples”; veal scallops
dipped in beaten eggs and bread crumbs mixed with grated Parmesan, fried, and
garnished with spaghetti, tomato sauce, and Parmesan
160. Noisette- French for hazelnut, or food that is shape or colored like a nut.
The word also mean a cut of meat from the rib, usually of lamb, trimmed, rolled,
tied in a small round, and served in an individual portion. Pommes noisette are
potato balls, small, round, and browned in butter, beurre noisette is brown butter
sauce
161. Noix- French for walnut
162. Normande- In French cuisine, fish Veloute with mushrooms and oyster
liquor, thickened with egg and creams, and enriched with butter
163. Naugat- In French cuisine, a confection of roasted nut (usually almond or
walnuts) with honey or syrup; there are many varieties. Naugatine, a vague term,
can mean almond brittle or naugat combined with chocolate
164. Nouillies- French for noodles
165. Nouvelle Cuisine- Literally “new cooking”, a movement starting in the
1970s that feature fresher, lighter food in innovative combinations, served in
small portion with striking presentations, reduction rather than flour or egg yolk
thickened sauces, but still by classic French techniques
166. Oeuf- French for egg
167. Oignon- French for onion
168. Pain- French for bread
169. Paloise- In French cuisine, “in the style of Pau”; classic Bearnaise sauce
but with mint in place of tarragon
170. Palourde- French for clam
171. Panache- French for mixed or multicolored; used to describe salad, fruit, or
ice cream
172. Papillote- A paper frill used to garnish the end of the rib bone on chops
and crown rib roasts; en papillote means an individual portion of fish, poultry, or
meat that is wrapped in paper (usually parchment)with seasonings and liquid to
moisten it, cooked in the oven, and served while still in the puffed-up paper, slit at
table to release the aromatic steam
173. Parfait- A French mousselike dessert originally a coffee cream, but now
any fruit, nut, or flavored syrup into which whipped cream is folded, then chilled
or frozen
174. Parmentier- Any dish with potatoes, after Antoine-Augustin Parmentier, the
French agronomist who was able to recognized the potential of the tuber,
previously believed to be poisonous, championed its acceptance by the French
175. Paté- French for a rich mixture usually savory, of meat, poultry, game,
seafood, or vegetables cooked in pastry (pate en croute) or earthenware dish
(pate en terrine)
176. Petit four- A very small cake or cookie, often elaborately garnished; also a
sweetmeat served at the end of dinner (in French, literally “little oven”)
177. Piquante- A classic French sauce of chopped shallots reduced with white
wine and vinegar, demi-glace added, strained, then garnished with chopped
gherkins, parsley, chervil, and tarragon
178. Poivrade- A French sauce, usually for game, of mirepoix cooked in butter
with game trimmings, reduced with crushed peppercorns and herbs, moistened
with the marinade and vinegar, demi-glace and game essence added, then
strained and finished with butter
179. Poivre- French for pepper
180. Pomme- French for apple
181. Pommes anna- A French dish of layered potato slices baked with butter in
a special casserole; brown and crisp on the outside, soft on the inside
182. Porto- A classic French sauce of demi-glace and port
183. Portugaise- A classic French sauce of chopped onions cooked in butter or
oil, with chopped tomatoes, tomato sauce, meat glaze, garlic, and chopped
parsley
184. Potage- French for soup
185. Pot-au-feu- In French cuisine, meat and vegetables cooked together in
water; the resulting broth is served first, followed by the meat and vegetables as
the main course; this classic provincial dish can contain several different meats
186. Potiron- French for pumpkin
187. Poularde- French for a fat hen or chicken
188. Profiteroles- Choux pastry puffs with a sweet or savory filling
189. Puits d’amour- In French, a “wishing well”, a small round pastry with sweet
filling of pastry cream, jelly, or fruit
190. Quiche- A French custard tart, usually savory, from Alsace and Lorraine. In
the United States it has come to mean quiche lorraine, which is filled with eggs,
cream, bacon, and Gruyere cheese
191. Ragout- French stew of meat, poultry, or fish, which may contain
vegetables; a ragout literally “restores the appetite”
192. Ramequin- French for a small flameproof dish, a ramekin; also a small
cheese tart
193. Ratatouille- A vegetable stew from Provence of diced eggplant, tomatoes,
zucchini, green peppers, onions, and garlic all cooked in olive oil; there are many
variations, and it can be eaten hot or cold
194. Remoulade- Mayonnaise seasoned with mustard, anchovy essence,
chopped gherkins, capers, parsley, chervil, and tarragon
195. Robert- A classic French sauce of sautéed onions reduced with white wine
and vinegar, demi-glace added, and finished with mustard
196. Rosbif- French for roast beef
197. Roulade- French for a rolled slice of meat or piece of fish filled with a
savory stuffing; the term can also mean a sheet of sponge cake or the like
spread with a suitable filling, rolled up, and perhaps garnished
198. Sabayon- The French version of zabaglione in which various wines or
liqueurs can be substituted for marsala
199. Table d’hote- French for a full meal at a fixed price
200. Tapenade- Mixture of mashed capers, anchovies, black olives, garlic, and
perhaps tuna and other foods, thinned to a paste with olive oil
201. Tartare- In French cuisine, sauce tatare is mayonnaise with hard-boiled
egg yolks and garnished with finely chopped onions, chives, and capers; boeuf a
la tartare is chopped lean raw beef served with capers, chopped onions, and
parsley, with raw egg
202. Terrine- A French cuisine, a mixture of meat, game, poultry, or vegetables,
and seasonings cooked in a dish lined with bacon or pork
203. Timbale- French for a drum-shaped mold, usually metal, or the food
prepared in such a mold
204. Tournedos- French for thick slices from the middle of the beef fillet,
sautéed or grilled
205. Vacherin- In French cuisine, a shell made of a solid disc of meringue and
separate rings stacked on the circumference to form a container; the baked
vacherin shell is decorated with piped scrolls, then filled with ice cream, crème
chantilly, berries, etc
206. Vichyssoise- Cream of potato and leek soup, served chilled and garnished
with chives; the 1917 creation of Louis Diat, chef of the Ritz-Carlton in New York,
and named for his native French city
207. Vinaigrette- A basic French sauce or dressing of oil and vinegar, usually in
a proportion of three to one
208. Vol-au-vent- Puff pastry cases, literally “flight of the wind” in French; either
large or small round shells with caps, used to hold savory or sweet fillings

Germany
1. Aal- German for eel
2. Apfel- Geman for apple; Apfelstrudel is thin strudel dough filled with apples,
white raisins, and spices; very popular dessert in Germany and Austria
3. Auflauf- German for souffle
4. Auster- German for oyster
5. Biskote- German for ladyfinger
6. Frucht- German for fruit
7. Garnele- German for prawn
8. Geflugei- German for poultry
9. Gewurz- German for spices, condiments, and seasonings
10. Hackbraten- German for meat loaf
11. Haselnuss- German for hazelnut
12. Hauptgerichte- German for main course
13. Hausgemacht- German for homemade
14. Obst- German for fruit served in a dish
15. Pelkartoffeln- German for potatoes boiled in their skins
16. Pfeffer- German for pepper
17. Pilz- German for mushroom
18. Reis- German for rice
19. Rosti- Potatoes (sometimes with onions) grated and fried in a pancake, from
Switzerland
20. Schnitzel- German for a cutlet, slice, scallop, chop, or steak
21. Schokolade- German for chocolate
22. Schwarzwald- German for black forest
23. Sosse- German for sauce
24. Spatzle- German for a type of noodle or dumpling
25. Streusel- German for sprinkling, as of sugar or bread crumbs;
Streuselkuchen is a yeast cake topped with a cinnamon and sugar crumble
26. Strudel- Very thin pastry sheets with a sweet or savory filling, rolled up and
baked; originally from Bavaria
27. Wurst- German for sausage; a wurstchen is a little sausage
28. Zucker- German for sugar
29. Zwiebel- German for onion

Greece
1. Ambrosia- Food of the gods that, in Greek mythology, they eat with nectar; a
Southern fruit dessert, often citrus, topped with grated coconut
2. Avgolemono- A Greek soup made from egg yolks and lemon juice combined
with chicken stock and rice, that is very popular in the Balkans; also a sauce
made from egg yolks and lemon juice
3. Feta- A goat’s or ewe’s milk cheese originally from Greece
4. Phyllo- Very thin sheets of dough. Made from flour and water, layered, and
filled with savory or sweet foods. In Greek the word means “leaf,” and phyllo is, in
fact, similar to the French mille-feuille; sometimes spelled filo
5. Spanakopita- A Greek spinach pie wrapped in phyllo dough
6. Taramosalata- A Greek salad of a cured pink fish roe, usually gray mullet,
cod, or carp, cured and mashed with bread that has been moistened with a little
milk, olive oil, lemon juice, and garlic and served with crusty bread

Hawaii
Mahi mahi- Hawaiian name for dolphin (no relation to the porpoise mammal
“dolphin,” causing confusion); its flesh is usually skinned and cut into
steaks or fillets that are versatile in cooking: rich, sweet, moist, firm, with a
large flake.

India
1. Achar- Pickle in Indian cuisine; also a special curry that is piquant with
blended pickle spices
2. Adrak- Fresh ginger in Indian cuisine
3. Aloo- Potato in Indian cuisine; also spelled alu
4. Am- Mango in Indian cuisine. Dried green mango powder is amchoor, for use
as a souring agent like tamarind or lemon juice, especially in vegetarian dishes
5. Baigan- Eggplant in Indian cooking
6. Basmati rice- A high-quality, long-grain rice with an aromatic, nutty flavor that
grow in the Himalayan foothills
7. Bhendi- In Indian cooking, okra
8. Biryani- In Indian cooking, a substantial, elaborate, and spicy rice dish
layered with meat or fish and vegetables
9. Brinjal- In Indian cooking, eggplant
10. Chapati- An Indian whole-wheat flatbread cooked on a griddle, then turned
over (or out on coals) to puff up; roti is another name
11. Ghee- Clarified butter; in India, ghee is usually made of buffalo butter
12. Gobi- Cabbage in Indian cooking; phul gobi, cauliflower
13. Haidi- Turmeric in Indian cooking
14. Jhinga- Shrimp or prawn in India cooking; also spelled ginga
15. Kari- In Indian cooking, curry seasoned sauce; also the aromatic leaves of
the kari plant
16. Kesar- Saffron, in Indian cooking
17. Korma- In northern Indian cooking, meat and vegetables slowly braised with
yogurt cream, usually rich in spicy but moist or necessarily hot
18. Lassi- A refreshing Indian yogurt drink, salted or sweet
19. Lassoon- Garlic in Indian cooking
20. Mithai- Indian sweets or desserts
21. Murgh- Chicken in Indian cooking
22. Naan- Indian flatbread bake on the side of tandoor oven until puffed;
sometimes flavored with savory or sweet ingredients; from the Punjab
23. Nimboo- Lemon or lime in Indian cooking
24. Palak- Spinach in Indian cooking
25. Piaz- Onion in Indian cooking
26. Podina- Mint in Indian cooking
27. Pudina- Mint in Indian cooking
28. Roti- The generic word for bread in Indian cooking; also another word for
chapati. In the Caribbean, roti means a wheat pancake with curried meat or fish
filling of Indian origin
29. Samosa- A triangular savory pastry filled with vegetables or meat spiced
with curry or chilies from India and Pakistan
30. Tandoor- An Indian clay oven, usually recessed in the ground; tandoori, the
food roasted in it at high temperatures, is first marinated in yogurt and spices
Indonesia
1. Asam manis- Indonesian for sweet and sour
2. Ayam- Indonesian for chicken
3. Bumbu- An Indonesian sauce, usually a spicy peanut sauce, as for sate
4. Ikan- Indonesian for fish
5. Kelapa- Indonesian and also Malaysian for coconut
6. Laos- Indonesian for galangal (ginger family root)
7. Mee- Indonesian for noodles
8. Nasi- Indonesian for rice

Iran/Persia
Abgusht- Stew in Persian cooking, usually of lamb and vegetables

Italy
1. Acciuga- Italian for anchovy
2. Aceto- Italian for vinegar
3. Aglio- Italian for garlic
4. Agnello- Italian for lamb
5. Amaretto- Italian for macaroon, made from sweet and bitter almonds; also
the liqueur, Amaretto de Saronno, made from apricot kernels
6. Antipasto- In Italian, literally "before the pasta," an antipasto is an appetizer
or starter
7. Aragosta- Italian for lobster
8. Arancia- Italian for orange; arancini means "little oranges“, are rice
croquettes flavored with saffron and butter and wrapped around savory fillings
before frying
9. Arborio rice- A short, fat-grained starchy Italian rice variety used for cooking
risotto
10. Arrabbiata- A spicy Italian sauce of toamatoes and hot chili peppers
11. Arsella- Italian for mussels
12. Bagna cauda- An Italian dipping sauce, literally "hot bath“, of garlic and
anchovies in olive oil and butter or sometimes cream, served warm with raw
vegetables on festive occasions
13. Balsamic vinegar- A very fine and expensive type of Italian vinegar, aged in
a series of special wooden casks for a dark, mellow, subtle flavor, to be used with
discretion. Industrial balsamic, with added caramel for color and flavor, is now
widely available and affordable for more general uses

14. Basilico- Italian for basil

15. Burro- Italian for butter
16. Cacciatora- Italian for hunter's style; in a sauce of mushrooms, onions,
tomatoes, and herbs with wine
17. Calamari- Italian for squid.
18. Caldo- Italian for hot; in Spanish and Portuguese, caldo means broth
19. Calzone- A turnover made of pizza dough, literally "pant leg“, stuffed with
various fillings, usually in individual portions; originally from Naples and now
popular in the United States
20. Cannelloni- Italian pasta squares usually boiled, stuffed, rolled, and baked
in a sauce
21. Cantaloupe- The true cantaloupe named for the town of Cantelupo near
Rome, is a small, round, segmented melon with aromatic and flavorful orange
flesh; what Americans call cantaloupe is a muskmelon
22. Carpaccio- Very thin slices of beef fillet served with mustardy mayonnaise,
created by Arrigo Cipriani, of Harry's Bar in Venice, in 1961. The term is now
used loosely for raw beef dressed with olive oil, lemon juice, and truffles or
Parmesan, or perhaps capers and onions
23. Casalinga- Italian for homemade
24. Cassata- An Italian dessert of ice cream molded in layers of contrasting
colors with candied fruits soaked in liqueur; also a rich chocolate dessert from
Sicily combining layers of sponge cake and ricotta with candied fruits
25. Cavolfiore- Italian for cauliflower
26. Cavolo- Italian for cabbage
27. Cena- Italian and Spanish for supper
28. Cetriolo- Italian for cucumber
29. Cioccolata- Italian for chocolate
30. Cipolla- Italian for onion
31. Cipollina- Italian for small onion; plural is cipolline. Those sold in farmers
and specialty markets are small and flat, with a full, mellow, complex flavor
32. Cozza- Italian for mussel
33. Crudo- Italian and Spanish for raw and fresh
34. Dente, Al- In Italian, literally “to the bite”; refers to pasta or vegetables
cooked only until firml, not soft and overdone
35. Dolce- Italian for sweet; dolci, means dessert
36. Espresso- Strong Italian coffee made with a special machine that forces
steam through the coffee grounds
37. Farcito- Italian for stuffed
38. Farina- Italian for flour; farina is also a grade of wheat finer that semolina
39. Fatto in casa- Italian for homemade
40. Fegato- Italian for liver; fegatelli means pork liver; fegatini, chicken liver
41. Fetta- Italian for slice or fillet
42. Focaccia- A flat, round Italian peasant bread flavored variously but always
with olive oil
43. Formaggio- Italian for cheese
44. Fragola- Italian for strawberry
45. Freddo- Italian for cold
46. Fresco- Italian and Spanish for fresh
47. Frittata- An Italian omelet
48. Frutti di mare- Italian for mixed food especially seafood, can be very
elaborate and can also include a wide variety, such as meat, offal, and
vegetables served together
49. Fungo- Italian for mushroom
50. Gelato- Italian for ice cream or water ice; a gelateria is an ice cream parlor
51. Glornoo, del- Italian for “of the day”; du jour in French
52. Gnocchi- Italian dumplings made from choux paste, semolina flour, or
pureed potatoes, poached in water, served covered with cheese or other sauce
or in a soup
53. Granchio- Italian for crab
54. Granita- Italian fruit ice or sweetened coffee that is frozen, so that its ice
crystals intentionally form a grainy texture
55. Gremolada- in Italian cooking, a mixture of chopped parsley, garlic, and
grated lemon zest sprinkled over osso buco as an aromatic garnish
56. Grissino- Italian for breadstick
57. Lampone- Italian for raspberry
58. Latte- Italian for milk
59. Lattuga- Italian for lettuce
60. Manzo- Italian for beef
61. Marinara- Literally “sailor style” in French; term often meaning a simple
tomato sauce flavored with garlic and herbs, usually served with fettucine or
other pasta
62. Mela- Italian for apple
63. Melanzana- Italian for eggplant
64. Meringue- Pastry made of stiffly beaten egg whites with sugar, shaped
variously, and baked in a slow oven. In an Italian meringue, hot sugar syrup is
beaten into stiffly whipped egg whites, for lightening patries and buttercreams,
soufflés, and sorbets
65. Minestra- Italian for soup or sometimes pasta served as the first course
66. Mortadella- A large Italian sausage of ground pork with white cube of fat,
pistachio nuts, wine, and coriander; the best are from Bologna
67. Napoletana- In Italian cooking, a meatless spaghetti sauce made with
tomatoes, onion, garlic, and olive oil, in the style of Naples
68. Nostrale/Nostrano- Italian for native or homegrown
69. Osso buco/Ossobuco alla Milanese- In Italian cooking, veal shanks or
shin bones (literally “bone with a hole”), preferably from the hind, slowly braised
with onions, garlic, tomatoes and other vegetables, stock and white wine, and
traditionally garnished with gremolata before serving
70. Pane- Italian for bread; panino is a roll or biscuit
71. Panforte- Italian for fruit cake
72. Panna- Italian for cream
73. Peperonata- Italian for dish of sweet bell peppers, tomatoes, onions, and
garlic cooked with olive oil and served cold
74. Peperoncino- Italian for a hot red chili pepper, fresh or dried
75. Peperoni- Italian for green or red sweet bell peppers; also an Italian
sausage of pork and beef highly seasoned with hot red peppers
76. Pesce- Italian for fish
77. Pesto- A sauce from Genoa of crushed basil, garlic, pine nuts, and
Parmesan or Pecorino in olive oil
78. Pizzaiola- Italian fresh tomato sauce with herbs and oregano, like pizza
topping, often served with meat dishes; pizzaiolo means pizza maker
79. Polenta- Coarse-ground cornmeal and also an Italian pudding made from
the meal, eaten as a peasant porridge or more often cooled, sliced, and fried,
grilled, or baked with various other foods. Polenta is a specialty of Venice
80. Pollo- Italian and Spanish for chicken
81. Polpetta- Italian for meat patty croquette; polpettone is meat loaf; polpetta is
meatball
82. Polpo/Polipo/Polipetto- Italian for octopus
83. Pomodoro- Italian for tomato (literally “golden apple”), so named because
the first tomatoes in Europe, in the sixteenth century were yellow
84. Prosciutto- Fresh Italian ham cured by salting and air-drying but not
generally by smoking
85. Puttanesca- Italian pasta sauce “in the style of the prostitute”, that is, quick,
pungent, and satisfying; with garlic, anchovies, black olives, capers, parsley, and
tomatoes
86. Quaglia- Italian for quail
87. Risotto- Italian for a dish of starchy short-grain rice cooked in butter and or
olive oil with a little chopped onion to which stock is gradually added as it is
absorbed
88. Saffron- The deep orange dried stigmas of a particular crocus, which must
be gathered by hand, hence the spice’s exorbitant price. Since ancient times and
in many cultures, saffron has been used as a medicine, aphrodisiac, dye, and
spice; it colors and flavors classic dishes
89. Saltimbocca- An Italian veal scallop with a sage leaf and a thin slice of
prosciutto laid on top, braised in butter and marsala or white wine; this dish,
whose name means “jump in the mouth”, comes from Rome
90. Semolina- The coarsely milled endosperm of wheat or other flour, from
which the bran and germ have been removed; durum semolina, made from a
special kind of hard wheat, is excellent for (commercial) pasta because it has few
loose starch granules to soften the dough
91. Semifreddo- Italian for a chilled or frozen mousselike dessert including
cream, custard, cake, and fruit; the Spanish version is semifrio
92. Tiramisu- A rich Italian dessert, literally “pick me up”, created in the 1960’s,
that the layers sponge cake soaked in brandy and espresso with mascarpone
custard cream flavored with chocolate
93. Tonno- Italian for tuna
94. Verdura- Italian and Spanish for vegetable; the Italian plural is verdure, the
Spanish verduras. In French, verdure means greenery or foliage, not green
vegetables
95. Zabaglione- An Italian dessert custard in which egg yolks, flavored with
marsala and sugar, are beaten over simmering water until they foam up into a
frothy mass; the French version is sabayon
96. Zuppa- Italian for soup
97. Zuccotto- A dome-shaped Italian dessert of cake moistened with liqueur
and filled with sweetened whipped cream, chocolate, and nuts; originally from
Florence
98. Cos- Romaine lettuce
99. Zuppa Inglese- Literally “English soup”, this is a rich Italian dessert of rum-
soaked sponge cake layered with custard and cream-like a trifle

Japan
1. Abura- Japanese for oil; aburage means deep-fried tofu
2. Age- Japanese for deep-fried
3. Aemono- Japanese for salad or dressed foods; with tofu or miso based
dressing
4. Amai- Japanese for sweet
5. Bento box- A black lacquered box with compartments used to serve meals,
especially lunch, in Japan; it is the Japanese version of the lunch box commonly
sold to commuters at railroad stations
6. Bonito- A small member of the tuna family; often used in Japanese cooking,
dried, salted, or flaked
7. Butaniku- Japanese for pork
8. Daikon- A large mild white radish
9. Dashi- Japanese fish stock made of dried bonito and seaweed
10. Donburi- In Japanese cooking, a porcelain footed bowl with lid, and the food
that goes in it. This is hot boiled rice with a topping of meat, fish, vegetables, and
eggs with condiments and garnishes
11. Ebi- Japanese for shrimp
12. Furai- In Japanese, to fry
13. Gohan- Japanese for rice
14. Goma- Japanese for sesame seeds
15. Gyuniku- Japanese for beef
16. Hakusai- Japanese for Chinese cabbage
17. Hashi- Japanese for chopsticks
18. Hiyashi- Japanese for cold or chilled
19. Horenso- Japanese for Spanish
20. Ika- Japanese for squid
21. Kake- Japanese for noodles; used in combination with another word, such
as kake-jiru (noodle broth)
22. Kani- Japanese for crab
23. Katsuo-bushi- Japanese dried bonito flakes, essential in making dashi
24. Kudamono- Japanese for fruit
25. Maki- Japanese for rolled
26. Mirin- Japanese rice wine, syrupy and sweet, used for cooking
27. Miso- Japanese fermented bean paste made from soybeans and grain
(Barley, Rice, or Soybeans)- A nutritious high-protein staple used extensive as
a flavoring and condiment, with regional preferences; shinshu is yellow, mellow,
thin, salty, and all-purpose; shiro is pale, sweetish, used in salad dressing; sendai
or inaka is red, sweet, or salty; and hatcho is dark brown, thick, salty, and strong.
Miso-shiru is a soup thickened with red bean paste eaten for breakfast and other
meals
28. Moyashi- Japanese for bean sprouts
29. Mushi- Japanese for steam; mushimono means steam food
30. Nasu- Japanese for eggplant
31. Nori- In Japanese cooking, thin black sheets of seaweed, used either
toasted or untoasted for wrapping sushi, rice balls, and crackers, and for coating
food to be deep-fried
32. Ocha- Japanese for green tea
33. Ramen- Japanese soup noodles
34. Ryori- Japanese for food
35. Sakana- Japanese for fish
36. Sake- Japanese rice wine, sweet or dry, usually drunk warm in small cups
and also used for cooking
37. Sashimi- Literally “fresh slice”, in Japanese; this really means raw fish
expertly sliced according to the particular variety and served with garnishes,
condiments, and spices
38. Shabu-shabu- In Japanese cuisine, meat and vegetables cooked at table in
stock, served with a seasoned sesame sauce
39. Sushi- Vinegared rice formed into fingers or rounds, seasoned with wasabi
or other condiment, perhaps rolled in seaweed, and garnished with raw seafood
or fish and sometimes a vegetable. In Japan, sushi is eaten as a meal; in the
United States, it is also eaten as an appetizer
40. Tamago- Japanese for egg
41. Teriyaki- Japanese for poultry, meat, or fish marinated in a sweet soy sauce
preparation and grilled over charcoal so that the marinade forms a glaze
42. Tonkatsu- In Japanese cooking, pork marinated in a spicy sauce, dipped in
egg and bread crumbs, and fried
43. Udon- Japanese wheat noodle
44. Unagi- Japanese for eel
45. Wasabi- A plant, often called Japanese horseradish though botanically
unrelated, whose root is used as condiment for raw fish dishes; it comes fresh,
powdered, and as a paste, and is very hot in flavor and green in color
46. Yaki- In Japanese, to grill or broil; yakimono means grilled food; yakitori is
chicken pieces and vegetables skewered, marinated in a spicy sauce, and grilled

Korea
1. Bibimbap- A Korean dish, a mixture of rice and stir-fried beef strips, bean
sprouts, scallions, seaweed, sesame seeds, and a fried egg, all cooked together
in a clay pot; made in many variations
2. Bulgogi- Korean barbecue of marinated beef or less commonly chicken or
squid, cooked over a wood fire or more recently, a gas grill
3. Doo-boo- Korean for tofu
4. Kalbi jim- Beef or pork ribs braised with some mushrooms and optional
chestnuts in a spicy sauce
5. Kimchee- A pungent Korean condiment of pickled shredded vegetables
including Chinese cabbage, radishes, cucumbers, greens, onions, garlic, and
chili peppers seasoned with fermented shellfish and salt
6. Naeng myon- A cold noodle soup, a popular Korean one-dish summer meal,
assembled at table; it includes buck wheat noodles in cool beef broth with
vegetables and seasoning on top, finished with hard-boiled egg

Malaysia
1. Balachan- A Malaysian condiment of fermented shrimp or other seafoods
with chilies; salty and pungent
2. Durian- The fruit of Malaysian tree with prickly rind and edible pulp and
seeds; its highly offensive smell keeps most Westerners from tasting its flesh,
considered exquisite by its advocates

Mexico
1. Burrito- A taco of wheat rather than maize (tortilla), folded to enclose a
savory filling such as shredded meat, refried beans, and grated cheese
2. Chipotle- A dull brown chili pepper, actually a smoked and dried jalapeño
with wrinkled skin; often canned in adobo sauce, this chili is very hot and has a
distinctive smoky flavor
3. Chimichanga- A deep-fried burrito
4. Enchilada- In Mexican cooking, a tortilla, fried and filled variously, often with
meat, chilies, or cheese
5. Guacamole- In Mexican cooking, mashed avocado, usually served as a dip;
may be flavored with onions, garlic, chilies, lime juice, seasonings, and perhaps
tomato
6. Jaiba- Mexican for crab
7. Jalapeño- A hot chili pepper from Mexico, a favorite in the United States,
about 2 inches long; usually eaten bright green and fresh, often stuffed, also
pickled and even candied; when dried and smoked, it becomes a chipotle
8. Jícama- A root vegetable, crisp and slightly sweet, that resembles the turnip;
used both raw and barely cooked in Mexican and Asian cooking
9. Quesadilla- A Mexican tortilla turnover filled with a savory stuffing and
toasted or fried
10. Tamale- A Mexican dish of corn dough made with lard, filled with a savory
stuffing, wrapped up in a piece of corn husk, and steamed; the filling can be
savory or sweet. Tamales are traditionally for holidays and special occasions,
and their history is an ancient. In South America, banana leaves serve as tamale
wrappers
11. Tex-Mex- A style of cooking that combines elements of Texan and Mexican
food such as chili con carne. This indefinable style is more an American
perception of Mexican food as that offered by Mexican restaurants north of the
border, as opposed to authentic Mexican food found in Mexico

Pacific Ocean
Lox- Salmon, usually from Pacific Ocean; cured (but not smoked, as it used to
be) with salt, then soaked in water to remove some of the salt; often eaten with
cream cheese on bagels

Portugal
1. Azeite- Portuguese for olive
2. Queijo- Portugese for cheese

Russia
1. Beef Stroganoff- Strips of beef sauteed with chopped onions and
mushrooms, thickened with sour cream; perhaps named after the Russian
diplomat Count Paul Stroganov
2. Piroshki- In Russia, small turnovers or dumplings filled with a savory sweet
stuffing

Scandinavia
Gravlax- Scandinavian raw salmon fillets cured for a day or so in sugar and salt
and seasoned with dill

Spain
1. Aceite- Spanish for oil, often but not necessarily olive oil
2. Aceituna- Spanish for olive
3. Adobo- Spanish for marinade; the word extends to the method of preparing
meat or seafood in a marinade and to the dish itself; the Mexican version is hot
with chilies, the Philippine is pungent with vinegar
4. Aguacate- Spanish for avocado
5. Ajo- Spanish for garlic
6. Albondigas- Spicy Spanish or Mexican meatballs made of pork, beef, etc.;
also a dumpling
7. Alcachofa- Spanish for artichoke
8. Alioli- Spanish for aioli
9. Almeja- Spanish for clam
10. Almendra- Spanish for almond; in Portuguese, amendoa
11. Almuerzo- Spanish for lunch
12. Asado- Spanish for roasted or broiled
13. Azafran- Spanish for saffron
14. Azucar- Spanish for sugar
15. Batata- Spanish and Portuguese for sweet potato
16. Budin- Spanish for pudding; the Italian word is budino
17. Calabacita- Spanish for zucchini
18. Caldereta- A Spanish meat or fish stew, whose name derives from the
cauldron in which it is cooked
19. Caliente- Spanish for hot
20. Camaron- Spanish for shrimp
21. Cebolla- Spanish for onion
22. Cerdo- Spanish for pork
23. Churro- Spanish for a finger or loop of dough, similar to bunuelo fried in hot
olive oil for breakfast or a merienda
24. Cilantro- Spanish for fresh coriander leaf
25. Cocido- Spanish for stew; also means cooked, as opposed to fresh
26. Codorniz- Spanish for quail
27. Col- Spanish for cabbage
28. Comida- Spanish for meal, usually meaning lunch
29. Desayuno- Spanish for breakfast
30. Dulce- Spanish for sweet
31. Ensalada- Spanish for salad
32. Entremeses- Spanish for appetizers
33. Escabeche- Spanish and Portuguese for cooked fish, sometimes poultry,
marinated in vinegar or wine (which pickles it) and other seasonings
34. Estofado- Spanish for stew
35. Fiambre- Spanish and Portuguese for cooked cold food
36. Flameado- Spanish for flambé
37. Frambuesa- Spanish for raspberry
38. Fresa- Spanish for strawberry
39. Frio- Spanish for cold
40. Fruta bomba- Spanish for papaya
41. Gamba- Spanish for shrimp
42. Gazpacho- A light, refreshing but thick peasant soup from Andalusia in
Spain. Made of raw tomatoes, garlic, olive oil, and vinegar, and sometimes bread
crumbs, mashed together. There is also white gazpacho, with green grapes,
garlic, and almonds
43. Guisantes- Spanish for peas
44. Guiso/Guisado- Spanish for stew
45. Helado- Spanish for ice cream
46. Higado- Spanish for liver
47. Horno- Spanish for oven; al horno means baked
48. Huevo- Spanish for egg
49. Jamon- Spanish for ham
50. Leche- Spanish for milk; the word can also mean custard
51. Lechuga- Spanish for lettuce
52. Legumbres- Spanish for vegetable
53. Mantecado- Spanish for rich vanilla ice cream with whipped cream folded in
54. Mantequilla- Spanish for butter
55. Mariquitas- Spanish for chip, as in plantain or potato chip
56. Mariscos- Spanish for scallops, shellfish, or seafood; mariscada is a
shellfish soup
57. Mojo- A pungent Creole garlic sauce from Cuba, made with lard, olive oil,
citrus, and onion, often served with pork and chicken
58. Nuez- Spanish for nut; the plural is nueces
59. Ostra- Spanish for oyster
60. Paella- A Spanish dish of short-grain rice cooked with a variety of meats and
fish (usually chorizo, chicken, rabbit, and shellfish) and an assortment of
vegetables, including garlic, scallions, peas, and tomatoes, flavored with saffron
and served in the pan in which it is traditionally made. The exact ingredients vary
widely according to region and season; originally from Valencia and usually made
with Valencia rice
61. Pan- Spanish for bread
62. Parrilla- Spanish for grill
63. Pastel- Spanish for pie, cake, or pastry; a pastelaria is a pastry shop
64. Pechuga de pollo- Spanish for chicken breast
65. Peregrinos- Spanish for scallops
66. Pescado- Spanish for fish
67. Picadillo- In Spanish cooking, a hash made of ground beef sautéed with
chopped vegetables and savory seasonings
68. Pimienta- Spanish for black pepper; pimiento means capsicum red pepper,
either sweet (pimiento dulce) or hot.
69. Pollo- Italian and Spanish for chicken
70. Queso- Spanish for cheese
71. Ranchero- Spanish for country style
72. Res- Spanish for beef
73. Romesco, salsa- A classic Spanish sauce for fish, from Catalonia, made of
crushed tomatoes, chilies, garlic, hazelnuts, and almonds with olive oil and
vinegar
74. Uva- Spanish for grape

Syria
Fattoushi- A Syrian salad, with pita or other Middle Eastern flatbread toasted
and soaked with chopped cucumber, tomatoes, onions, herbs, lemon juice, and
olive oil

Thailand
1. Ba mee- Thai for egg noodles
2. Dee la- Thai for sesame weeds
3. Gaeng- Thai for curry paste
4. Gai- Thai for chicken
5. Haw mok- A Thai fish dish with green curry paste, coconut milk, chilies,
lemongrass, and onions wrapped in banana leaves and steamed
6. Kai- Thai for egg
7. Kanom- Thai for cake or cookies
8. Kha- Thai for ginger family root
9. King- Thai for ginger
10. Kluay- Thai for banana
11. Kong- Thai for snack
12. Mak mak- Thai for tamarind
13. Malakor- Thai for papaya
14. Mamuang- Thai for mango
15. Manao- Thai for lime
16. Moo- Thai for pork
17. Nam- Thai for water
18. Nam pla- Thai fish sauce

USA
1. Arugula- American term for rocket, a salad herb with peppery, piquant flavor,
eaten raw or barely wilted; the Italian name is rucola, the French roquette
2. Oysters Rockefeller- Oysters on the half shell, resting on a bed of rock salt,
each topped with a spoonful of pureed seasoned spinach, quickly browned;
originally from Antoine’s in New Orleans and named for John D. Rockefeller;
apparently first made with absinthe and watercress rather than spinach
3. Tabasco- A fiery hot commercial sauce made of the Tabasco variety of chili
pepper, vinegar, and salt aged in oak barrels and bottled; made since the Civil
War in Cajun, Louisiana
4. Waldorf salad- Chopped apples, celery, and walnuts in mayonnaise; created
in Waldorf-Astoria in New York before the turn of the twentieth century, although
the walnuts were added later

Saudi Arabia
1. Bamia- Arabic for okra.
2. Gyro- Kebab

United Kingdom
1. Caster sugar- British for superfine (granulated) sugar; also spelled castor
sugar
2. Courgette- British for zucchini
3. Cumberland sauce- Red currant jelly dissolved with port and flavored with
shallots, orange zest, and mustard
4. Demerara sugar- Partially refined raw cane sugar, naturally light brown in
color from molasses, less moist than muscovado sugar.
5. Scone- A traditional Scottish cake
6. Yorkshire pudding- A British savory pudding made from a batter of milk,
eggs, and flour, originally baked under a roast beef on an open spit or rack to
catch the drippings, puffing up in the process. The pudding is cut into squares for
serving
7. Worcestershire sauce- A highly seasoned commercial sauce, made
originally by Lea & Perrins of Worcester, England for 160 years and used widely
as a savory condiment. The recipe, of Indian origin, includes soy sauce, vinegar,
molasses, anchovies, onion, chilies, and other spices with lime and tamarind
juices. The sauce is fermented and cured before bottling

Vietnam
1. Banh- Vietnamese for dough or cake
2. Cha- Vietnamese for rolls
3. La chuoi- Vietnamese for banana leaves, used for steaming dumplings,
coconut rice, fish, and other foods, also for lining steamers
4. Nuoc mam- Vietnamese fermented fish sauce based on anchovies

Hanukkah
Kugel- A baked casserole or pudding associated especially with the Jewish
holiday of Hanukkah