Chinese-English Glossary: Common Kitchen, Restaurant, Ingredient, and Cooking Terms

One of the most practical ways to learn English is to start from everyday life scenarios. Kitchens, restaurants, and cooking are areas we encounter every day yet are full of specialized vocabulary. This article compiles common Chinese-English terms for kitchens, restaurants, ingredients, and cooking, making it a practical reference whether you’re a cooking enthusiast, a food-service professional, or someone learning English.

1. Cooking Methods

(1) Browning Cooking Methods

Using air as the medium:

English	Chinese
Grill	Barbecue
Roast	Oven roast (meat, fish)
Bake	Bake (starchy foods)
Gratin	Gratin
Broil	Broil, roast
Pan-broil	Pan-broil
Toast	Toast (bread, toast, etc.)

Using oil as the medium:

English	Chinese
Deep Fry	Deep fry
Pan Fry	Pan fry
Stir fry	Stir-fry
Saute	Saute

(2) Softening Cooking Methods

English	Chinese
Boil	Boil
Simmer	Simmer over medium heat
Steam	Steam
Blanch	Blanch
Poach	Poach over low heat

(3) Methods Combining Browning and Softening

English	Chinese
Braise	Braise over low heat
Stew	Stew, braise, simmer

(4) Seasoning

English	Chinese
Marinade	Marinate in sauce
Smoke	Smoke
Puree	Puree
Season	Season

2. Flours and Powders

English	Chinese
Plain flour / all-purpose flour	All-purpose flour
Cake flour / soft flour / weak flour / low protein flour	Cake flour / low-gluten flour
Gluten flour / strong flour / bread flour / baker’s flour / high protein flour	Bread flour / high-gluten flour
Whole wheat flour	Whole wheat flour
Non-glutinous flour / wheat flour / wheat starch	Wheat starch / wheat starch flour
Self-raising flour