• Blanch To dip into boiling water to cook for less than a minute and then transfer into cold water to prevent discoloring or loosen skin, e.g. tomatoes are blanched so that the skin is loosen and thus easier to remove.
• Boil Liquid produces bubbles over high fire.
• Braise To cook food, usually meat or vegetables over a long period of time. Food undergoes searing (see sear) before it's braised.
• Chill Keep cool in the fridge.
• Chop Cut into non-uniform pieces.
• Deep-fry Oil is heated up to a high temperature. Food floats on top of the hot oil while getting cooked.
• Dice Cut into small even pieces.
• Dry-fry No oil is used when frying, e.g. chili or curry paste.
• Grill To cook food usually over hot coals. Popular cooking method for steaks, chicken wings, hamburgers and salmon.
• Julienne It's a French word that simply means
  to cut food into very thin strips.
• Marinade Seasonings are rubbed onto meat, fish and vegetables to create better taste. Marinaded food is often set aside for 15 minutes or a couple of hours or even left overnight.
• Minced Chopped till very fine.
• Poach To cook in liquid heated over a low fire.
• Roast To cook meat in an oven.
• Sauté A French word that refers to cooking food quickly over medium to high fire with little oil. Tossing is needed to prevent over-browning.
• Sear Where meat is subjected to high fire for browning to take place in order to seal in the meat juices. It causes meat to be soft and tender. However meat at this point may not be fully cooked.
• Simmer Liquid has reached below its boiling point, i.e. just when the bubbles begin to break.
• Stock A strained solution obtained after boiling water with added ingredients such as pork, chicken or fish bones, shells from shellfish (e.g. shrimps, clams and abalone) or other seasonings.
• Steam To cook using steam from boiling water. Make sure the water in the steamer/wok is boiling before cooking the food.
• Stew To cook either by boiling or simmering in a tightly covered pot over a long period of time.
• Stir-fry To fry small pieces (such as garlic and onions) over high fire.
• Sweat To sweat food, particularly vegetables, is to cook with a small amount of oil or fat over a low fire. The pot is covered and vegetables will gradually soften without turning brown.

VEGETABLES:

• Agar : rau câu
• Amaranth : rau dền
• Arrowroot : củ dong
• Bamboo shoot : măng
• Bean : đậu
• Broccoli : cải bông xanh
• Cabbage : bắp cải
• Capsicum : trái ớt
• Carambola (star fruit) : khế
• Carrot : cà-rốt
• Cassava : sắn
• Cauliflower : bông cải
• Centella : rau má
• Chayote : su su
• Corn : bắp
• Cucumber : dưa leo
• Eggplant : cà tím
• Flagrant knotweed : rau răm
• Gherkin : dưa chuột
• Green onion : hành lá
• Heleocharis : củ năn
• Kohlrabi : su hào
• Laminaria : rau bẹ
• Leek : củ kiệu
• Lettuce : rau diếp
• Mushroom : nấm
• Parsley : rau cần
• Pea : đậu Hà Lan
• Potato : khoai tây
• Pumpkin : bí đỏ
• Radish : củ cải đỏ
• Salad : rau xà-lách, rau sống
• Shallot : củ hẹ
• Soy bean : đậu nành
• Sprout : giá
• String beans : đậu đũa
• Sugar-beet : củ cải đường
• Sweet potato : khoai lang
• Sweet potato buds : rau lang
• Taro : khoai môn
• Tomato : cà chua
• Watercress : cải xoong
• Water morning glory : rau muống
• White radish : củ cải trắng
• Winged yam : khoai vạc

FRUITS:

• Apple : táo
• Apricot : trái mơ
• Avocado : trái bơ
• Banana : chuối
• Cashew nut : đào lộn hột 
• Cherry : trái anh đào
• Chestnut : hạt dẻ
• Citron : trái chanh
• Coconut : dừa
• Cumquat : trái quất
• Custard apple : mãng cầu
• Date : chà là
• Durian : sầu riêng
• Grape : nho
• Grapefruit : bưởi
• Guava : ổi
• King orange : cam sành
• Lemon : chanh vỏ vàng
• Lichee : trái vải
• Lime : chanh vỏ xanh
• Longan : nhãn
• Mandarin : quýt
• Mango : xoài
• Mangosteen : măng cụt
• Papaw : đu đủ
• Peach : đào
• Pear : lê
• Persimmon : trái hồng
• Pineapple : thơm, dứa
• Plum : mận
• Pomegranate : trái lựu
• Rambutan : chôm chôm
• Strawberry : trái dâu
• Sugarcane : mía
• Tamarind : me
• Watermelon : dưa hấu

SEASONINGS:

• baking power : bột nổi
• bean paste : tương đậu
• butter : bơ
• cheese : phô mai
• chili sauce : nước sốt cay
• cinnamon : quế
• curry : càri
• fish sauce : nước mắm
• flour : bột
• garlic : tỏi
• gingter : gừng
• green oinion : hành lá
• green pepper : ớt xanh
• honey : mật ong
• ketchup : nước sốt cà chua
• lemon grass : sả
• mustard : tương mù tạc
• oil : dầu
• oyster sauce : dầu hào
• paprika : ớt xay, ớt bột
• pepper : tiêu
• salt : muối
• sesame oil : dầu mè
• soy sauce : nước tương
• sugar : đường
• tapioca : bột sắn
• vinegar : giấm
• wheat flour : bột mì
• wine : rượu
• yeast : men

TASTES:

• aromatic : thơm ngon
• bitter : đắng
• cool : nguội
• delicious : ngon miệng
• dry : khô
• gingery : cay, có gừng
• hot : nóng, cay
• mild : dịu, không gắt
• oily : có dầu, mỡ nhiều
• peppery : cay, có tiêu
  • piquant : hơi cay, cay cay
  • salty : mặn
  • sour : chua
  • spicy : cay
  • stale : lạt lẽo, vô vị
  • sweet : ngọt
  • tasty : ngon miệng, đậm đà
  • tender : mềm (thịt)
  • tough : dai (thịt)

COOKING:

• bain-marie : đun cách thủy
• bake : nướng (lò)
• boil : nấu, luộc
• broil : nướng (vỉ)
• charcoal grill : nướng vỉ than
• chop : chặt nhỏ, xắt nhỏ, bằm
• coat : phết (bơ...) lớp ngoài
• cube : thịt hình vuông
• deep fry : chiên (nhiều dầu, mỡ)
• deplume : nhổ lông
• dip : nhúng, chấm
• fry : chiên
• grate : mài ra bột
• grill : nướng vỉ
• grind : xay
• hash : xắt thịt ra từng miếng nhỏ
• mash : nghiền
• mince : bằm
• pan-fry : chiên áp chảo, chiên ít mỡ
• parboil : chần, luộc sơ
• peel : lột vỏ
• pluck : nhổ lông
• pressure cook : nấu bằng nồi áp suất
• prick holes : xăm lỗ
• roast : quay, nướng
• saute : chiên áp chảo, chiên ít mỡ
• shred : xắt vụn, xé vụn
• simmer : nấu lửa riu riu
• slice : xắt lát mỏng, thái lát mỏng
• smoke : hun khói
• soak : nhúng ướt
• sprinkle : rắc (bột, tiêu...)
• steam : chưng, hấp
• stew : hầm
• stir-fry : xào
• toast : nướng (bánh mì)
• paste : trộn bột với nước
• dice : thịt hình vuông