A
| Absorb | 吸收 |
| Add | 加入 |
| Al Dente | 爽口,煮得不太軟 |
B
| Beaten | 打散 |
| Blanch | 灼 |
| Boil | 烚,滾,煲 |
| Boned | 起肉 |
| Braised | 燜,燉 |
C
| Chopped into Pieces | 切塊,切件,切片 |
| Chopped into Thinly Slice | 切薄塊 |
| Chowder | 羹 |
| Combine | 混合 |
| Cook | 煮 |
| Cooked | 拖熟 |
| Cored | 去芯 |
| Crimp | 使捲邊 |
| Crushed | 拍碎 |
| Curdle | 凝固 |
| Cut | 剪開 |
| Cut Root | 撕根 |
D
| Deep Frying | 熟油炸 |
| Defrozen | 解凍 |
| Deglaze | 溶解粘(在煎鍋)上的肉粒 |
| Devein | 去蝦腸 |
| Diced | 切粒,切碎 |
| Discard | 除去 |
| Dish Up | 上碟 |
| Dollop | 一匙乳酪,奶油,布丁等軟食品 |
| Dot | 少量 |
| Drained | 瀝乾水份 |
| Dredge | 撲上麵粉,麵包糠 |
| Drippings | 烤肉滴下的肉汁 |
| Drizzle | 灑 |
| Dust | 沾上粉末(如糖粉,可可粉) |
E
| Emulsify | 使乳狀化 |
F
| Ferment | 發酵 |
| Fold | 拌勻(雞蛋 ,蛋白)等 |
| Fork-tender | 用叉檢查煮熟程度 |
| Fried | 炸 |
| Frozen | 雪凍 |
G
| Glaze | 澆糖漿,肉汁於(食物表面) |
| Grill | 燒 |
| Grounded | 磨碎 |
H
| Halved | 切對邊 |
| High Heat | 大火,高火 |
J
| Julienne | 切絲 |
K
| Keep Warm | 保暖 |
| Knead | 捏 |
L
| Later Use | 待用 |
| Lid On | 蓋上蓋子 |
| Low Heat | 慢火,細火 |
M
| Marinated | 醃 |
| Med Heat | 中火 |
| Mix | 拌勻 |
O
| Oven Bake | 焗 |
P
| Panfry | 用平底鍋煎,炒 |
| Parboil | 預煮成半熟 |
| Pare | 削皮 |
| Pasteurize | 低溫殺菌 |
| Peeled | 去皮 |
| Pinch | 適量 |
| Portion | 一份 |
| Pour | 沖入,放入 |
R
| Remove Bone | 去骨 |
| Remove Shell | 去殼 |
| Rinse with Cold Water | 過冷河 |
| Rinsed | 洗淨 |
S
| Saute | 煎 |
| Scalded | 拖水 |
| Sectioned | 切段 |
| Seeded | 去核 |
| Shredded | 切絲,刨絲 |
| Soak in Hot Oil | 泡油 |
| Soaked | 浸濕,浸軟,浸透 |
| Sprinkle | 澆,灑 |
| Squeezed | 搾 |
| Steamed | 蒸,燉 |
| Stew | 燴 |
| Stir-fried | 炒 |
T
| Take Out | 撈出,取出 |
W
| Wipe Dry | 吸乾水份,抹乾 |