TRILINGUAL CULINARY GLOSSARY

Prepared by: The students of ΣΤ2 (7th Primary School of Agii Anargiri) and the students of the Primary School of Pexiora, France.

ENGLISH/FRENCH/GREEK

English French Greek Photo Boil -To cook in a

liquid heated until

it is bubbling.

bouillir Βράζω

Feta cheese -

Greek cheese

Feta fromage Τυρί φέτα

Fry -To cook food

by submerging the

whole food item in

hot oil or fat.

Frire Τηγανίζω

Grate –break into

small pieces

Broyer Τρίβω στον τρίφτη

Grill - To cook on

a rack directly

over hot coals or

other heat source.

griller Ψήνω στη σχάρα

Grind - To reduce

food to small

particles.

Moudre Αλέθω

Marinate –soak

foods in a

seasoned liquid

before cooking.

Often for 24 hours

to 48 hours.

Mariner Μαρινάρω

Mayonnaise - A

sauce made from

oil, egg yolks, and

lemon juice

Mayonnaise Μαγιονέζα

Melt - Heating a

food until it

becomes liquid.

Fondre Λιώνω

Mince - To chop

food into small

pieces.

Emincer Κάνω κιμά

Oregano - A type

of herbground, or

fresh.

Origan Ρίγανη

Parsley - A herb

with a sweet and

fresh flavor.

Persil Μαϊντανός

Roast –Cook

with dry heat.

Rộtir Ψήνω

Saute - To cook

quickly in a pan on

top of the stove

until the food is

browned.

Sauter Σωτάρω

Sift - To pass dry

ingredients

through a mesh

sifter.

Sasser de la

farine

Κοσκινίζω

Simmer - To cook

liquid just below a

boil. Tiny bubbles

just begin to break

the surface.

Faire bouillir ả

petit feu

Σιγοβράζω

Skin - To remove

the skin of a food,

such as poultry or

fish, before or

after cooking.

Ốter la peau Βγάζω την πέτσα

Stuff (stuffed) -

Fill a cavity in

food with another

food.

Farci Γεμίζω (γεμιστός)