Food / Drink Word Dictionary

agua—water

A clear liquid that people drink to stay alive and healthy.

arroz—rice

Rice grains cooked in water and eaten as food.

carne—meat

The edible parts of an animal, used in many kinds of dishes.

pescado—fish

An animal that lives in water; many kinds are cooked and eaten.

huevo—egg

A round food laid by a chicken and commonly used in cooking.

leche—milk

A white drink obtained from cows.

té—tea

A drink made by soaking leaves in hot water.

sal—salt

A white substance used to give food a salty taste.

azúcar—sugar

A sweet substance commonly added to food and drinks.

miel—honey

A thick sweet food made by bees.

fruta—fruit

The sweet or sour edible part that grows on many plants.

verdura—vegetable

An edible plant or plant part commonly used in meals.

manzana—apple

A round fruit with crisp flesh and red, green, or yellow skin.

uva—grape

A small round fruit that grows in bunches.

melocotón—peach

A soft juicy fruit with fuzzy skin and a large stone.

pera—pear

A sweet juicy fruit that is often rounded or narrow at the top.

fresa—strawberry

A small red fruit with tiny seeds on its surface.

sandía—watermelon

A large fruit with a hard green rind and juicy red or yellow flesh.

frijol—bean

An edible seed that grows inside a pod.

patata—potato

A round underground vegetable with pale starchy flesh.

rábano—radish

A firm root vegetable with a fresh and sometimes sharp taste.

zanahoria—carrot

A long orange root vegetable with a mildly sweet taste.

cebolla—onion

A round layered vegetable with a strong smell and taste.

ajo—garlic

A strongly flavored bulb divided into small cloves.

hongo—mushroom

A soft edible fungus that often has a stem and a cap.

comer—eat

To take food into the mouth and swallow it.

beber—drink

To take liquid into the mouth and swallow it.

cocinar—cook

To prepare food by combining ingredients or applying heat.

lavar—wash

To clean food or utensils with water.

cortar—cut

To divide food using a knife or another sharp tool.

mezclar—mix

To combine two or more ingredients so they are spread together.

hervir—boil

To heat a liquid until bubbles rise continuously.

verter—pour

To make a liquid flow from one container into another.

añadir—add

To put an ingredient together with what is already being prepared.

congelar—freeze

To make food or liquid become solid through cold.

derretir—melt

To change a solid food into a liquid by warming it.

probar—taste

To try a small amount of food or drink to learn its flavor.

cocina—kitchen

A room or area where food is prepared and cooked.

cuchillo—knife

A sharp tool used to cut food.

olla—pot

A deep cooking container used over heat.

cuenco—bowl

A deep round container used to hold food.

plato—plate

A flat or shallow dish used to hold food.

botella—bottle

A narrow-necked container used mainly for liquids.

tapa—lid

A removable cover placed over the opening of a container.

cesta—basket

A light open container woven from thin strips.

mesa de comedor—dining table

A table used for serving and eating meals.

desayuno—breakfast

The first meal eaten in the morning.

almuerzo—lunch

A meal eaten around the middle of the day.

cena—dinner

The main meal eaten in the evening.

merienda—snack

A small amount of food eaten between regular meals.

pollo—chicken

The mild-tasting meat of a chicken, often roasted, fried, or boiled.

cerdo—pork

Meat from a pig, used in many dishes and processed foods.

carne de res—beef

Meat from cattle, often grilled, roasted, or stewed.

cordero—lamb

Tender meat from a young sheep, known for its distinct flavor.

camarón—shrimp

A small water animal with a curved body and a hard shell.

cangrejo—crab

A water animal with a wide shell and two claws.

ostra—oyster

A sea animal with a rough shell, often eaten raw or cooked.

tofu—tofu

A soft food made by pressing liquid from soybeans into a solid form.

trigo—wheat

A grain commonly ground to make flour.

harina—flour

A fine powder made by grinding wheat.

maíz—corn

A tall grain plant that produces rows of yellow or white seeds.

cebada—barley

A grain used in food and drinks.

batata—sweet potato

A sweet starchy root vegetable that grows underground.

calabaza—pumpkin

A large round vegetable with a hard skin and many seeds.

pepino—cucumber

A long green vegetable with crisp watery flesh.

espinaca—spinach

A leafy green vegetable with soft leaves when cooked.

chile—chili pepper

A fruit used as a vegetable or spice that can taste hot.

jengibre—ginger

A strongly scented underground stem used to flavor food.

cebollín—green onion

A long green and white vegetable with a sharp smell.

sésamo—sesame

A tiny seed used to add flavor and oil to food.

soja—soybean

A pale bean used to make many foods and seasonings.

cacahuete—peanut

A seed that develops underground inside a thin shell.

castaña—chestnut

A firm brown nut that grows inside a prickly covering.

fruta cítrica—citrus fruit

A juicy fruit such as an orange, lemon, or mandarin, usually divided into segments.

ciruela—plum

A small round fruit with smooth skin and a stone inside.

pelar—peel

To remove the outer skin or shell from food.

picar—chop

To cut food into smaller pieces with repeated knife movements.

remover—stir

To move a spoon or similar tool around through food or liquid.

cocinar al vapor—steam

To cook food using hot water vapor.

freír—deep-fry

To cook food by placing it in plenty of hot oil.

saltear—stir-fry

To cook small pieces of food quickly in a little hot oil.

asar—grill

To cook food with strong direct heat.

rallar—grate

To rub food against a rough tool to make tiny pieces.

machacar—crush

To press food until it breaks or becomes soft and flat.

remojar—soak

To leave food in liquid so it absorbs moisture and softens.

colar—strain

To separate liquid from solid pieces using a fine tool.

amasar—knead

To press and fold a soft mixture repeatedly until smooth.

tabla de cortar—cutting board

A flat board placed under food while it is being cut.

hervidor—kettle

A handled container used mainly to boil and pour water.

cucharón—ladle

A deep spoon-shaped tool used to serve soup or liquid food.

tamiz—sieve

A tool with many small holes used to separate fine and coarse pieces.

rallador—grater

A rough-surfaced tool used to shred food into tiny pieces.

fregadero—sink

A fixed basin with running water used for washing food and dishes.

refrigerador—refrigerator

A cold storage appliance that keeps food fresh.

congelador—freezer

A very cold storage appliance that keeps food frozen.

recipiente—container

An object used to hold or store food and other substances.

bandeja—tray

A flat object with raised edges used to carry food or dishes.

frasco—jar

A wide-mouthed container used to store food.

delantal—apron

A protective cloth worn over the front of clothing while cooking.

lata—can

A sealed metal container used to preserve food or drink.

alimento—food

Something that people or animals eat to live and grow.

bebida—beverage

A liquid prepared for people to drink.

comida—meal

Food eaten at a usual time such as morning, noon, or evening.

sopa—soup

A liquid food made by cooking ingredients in water or broth.

caramelo—candy

A small sweet food made mainly from sugar.

hielo—ice

Water that has frozen into a cold solid.

mandarina—mandarin

A small citrus fruit with orange skin that peels easily.

cereza—cherry

A small round red fruit with a long stem and a stone.

albaricoque—apricot

A small orange fruit with soft flesh and a stone.

higo—fig

A soft sweet fruit filled with many tiny seeds.

granada—pomegranate

A round fruit containing many juicy red seeds.

berenjena—eggplant

A smooth purple vegetable with soft flesh when cooked.

calamar—squid

A sea animal with a long body and ten arms.

pulpo—octopus

A sea animal with a soft body and eight arms.

nabo—turnip

A round root vegetable with white flesh and leafy tops.

anguila—eel

A long narrow fish with smooth slippery skin.

salmón—salmon

A large fish with pink flesh that lives in both sea and rivers.

atún—tuna

A large fast-swimming sea fish with firm flesh.

caballa—mackerel

An oily sea fish with a blue-green patterned back.

sardina—sardine

A small oily sea fish that often swims in large groups.

bacalao—cod

A cold-water fish with mild white flesh.

palillos—chopsticks

A pair of thin sticks used to pick up food.

arrocera—rice cooker

An electric appliance used to cook rice.

paño de cocina—dishcloth

A cloth used to wipe kitchen surfaces or dishes.

alga—seaweed

Plants and similar organisms that grow in the sea and can be eaten.

sabor—flavor

The particular quality noticed when food or drink is in the mouth.

aroma—aroma

A pleasant smell that comes from food or drink.

regusto—aftertaste

The flavor that remains after food or drink has left the mouth.

dulzor—sweetness

The taste associated with sugar or honey.

salinidad—saltiness

The taste produced by salt.

acidez—sourness

The sharp taste found in foods such as citrus fruit.

amargor—bitterness

The strong taste found in some plants and medicines.

picor—spiciness

The hot burning taste caused by certain seasonings or plants.

umami—umami

A deep savory taste often found in meat, fish, and broth.

textura—texture

The way food feels in the mouth when bitten or chewed.

frescura—freshness

The degree to which food remains newly harvested or prepared.

delicioso—delicious

Having a flavor that is pleasant to eat or drink.

fresco—fresh

Recently obtained or prepared and still in good condition.

dulce—sweet

Having a taste like sugar or honey.

salado—salty

Containing or tasting of a noticeable amount of salt.

ácido—sour

Having a sharp acidic taste.

amargo—bitter

Having a strong taste that is neither sweet nor sour.

picante—spicy

Having a hot burning taste.

caliente—hot

Having a temperature high enough to feel strongly warm or burning.

frío—cold

Having a low temperature that feels cool to the touch or mouth.

tibio—warm

Having a comfortably mild amount of heat.

blando—soft

Easy to bite, press, or chew without much force.

duro—hard

Firm and difficult to bite, press, or chew.

grasiento—greasy

Containing so much oil or fat that it feels heavy in the mouth.

soso—bland

Having little salt, seasoning, or strong flavor.

ingrediente—ingredient

A food item used to make a dish.

método de cocción—cooking method

A particular way of preparing and cooking food.

plan de comidas—meal plan

A planned set of dishes to be eaten at one or more meals.

sobras—leftovers

Food that remains uneaten after a meal.

condimento—seasoning

A substance added to improve or change the flavor of food.

salsa para mojar—dipping sauce

A flavored liquid or mixture into which food is dipped before eating.

vinagre—vinegar

A sour liquid used to season or preserve food.

salsa de soja—soy sauce

A dark salty seasoning made mainly from soybeans.

aceite—oil

A slippery liquid used for cooking or adding richness to food.

caldo—broth

A flavorful liquid made by simmering meat, fish, or vegetables in water.

almidón—starch

A powdery carbohydrate found in foods such as grains and potatoes.

masa—dough

A thick mixture made mainly from flour and liquid before it is cooked.

semilla—seed

The small part of a plant from which a new plant can grow.

tallo—stem

The plant part that supports leaves and carries water and nutrients.

hoja—leaf

A flat green plant part that may be eaten as a vegetable or herb.

raíz—root

The underground plant part that absorbs water and nutrients.

concha—shell

A hard outer covering that protects some foods or animals.

refrigeración—refrigeration

Keeping food cold without freezing it.

secado—drying

Preserving food by removing much of its moisture.

ahumado—smoking

Preserving or flavoring food by exposing it to smoke.

encurtidos—pickles

Food preserved and flavored in salt, vinegar, or seasoned liquid.

fermentar—ferment

To change food through the action of tiny living organisms.

brote de bambú—bamboo shoot

The young edible growth of a bamboo plant.

taro—taro

A starchy underground vegetable with pale flesh.

servir—serve

To place prepared food on dishes and give it to people.

marinar—marinate

To leave food in a seasoned liquid so it gains flavor or becomes tender.

sazonar—season

To add salt, spices, or other flavoring to food.

decorar—garnish

To add a small attractive item to improve the appearance of food.

guardar—store

To keep food in a suitable place for later use.

medir—measure

To determine the required amount of an ingredient before cooking.

secar—dry

To remove moisture from food by air, heat, or sunlight.

encurtir—pickle

To preserve or flavor food in salt, vinegar, or seasoned liquid.

descongelar—thaw

To make frozen food become unfrozen.

recalentar—reheat

To heat cooked food again after it has cooled.

enfriar—cool

To make hot food or drink become less hot.

quemar—burn

To overheat food until its surface becomes black or damaged.

echarse a perder—spoil

To become unsafe or unpleasant to eat because food has changed badly.

pudrirse—rot

To decay through the action of microorganisms.

madurar—ripen

To develop fully and become ready to eat.

brotar—sprout

To begin growing a new shoot from a seed or plant.

cosechar—harvest

To gather crops when they are ready.

envasar—package

To place food in a covering or container for protection or sale.

envolver—wrap

To cover food completely with paper, cloth, leaves, or another material.

sellar—seal

To close a container tightly so air or liquid cannot pass through.

exprimir—squeeze

To press food firmly to force liquid out.

untar—spread

To apply a soft food in a thin layer over a surface.

espolvorear—sprinkle

To scatter small pieces or drops over food.

preparar una infusión—brew

To make a drink by drawing flavor from an ingredient in water.

precalentar—preheat

To heat cooking equipment before food is placed in it.

esterilizar—sterilize

To remove harmful microorganisms from tools or containers.

restaurante—restaurant

A place where meals are prepared and served to customers.

pedido—order

A request for particular food or drink at a restaurant.

cuenta—bill

A written or displayed amount that must be paid for a meal.

reserva—reservation

An arrangement made in advance to use a table or service.

cliente—customer

A person who buys food, drink, or service from a business.

cocinero—chef

A person whose job is to prepare and cook food.

comida para llevar—takeaway

Food prepared by a restaurant to be eaten somewhere else.

entrante—appetizer

A small dish eaten before the main part of a meal.

guarnición—side dish

A smaller dish eaten together with the main food.

comida en caja—boxed meal

A meal packed in a container to be carried and eaten elsewhere.

comida escolar—school meal

A meal provided to students by a school.

comida casera—home cooking

Food prepared and eaten in a home rather than a restaurant.

comer fuera—dining out

Eating a meal away from home at a restaurant or similar place.

ayuno—fasting

Going without food for a period of time.

dieta vegetariana—vegetarian diet

A way of eating that avoids meat and fish.

origen—place of origin

The place where a food or ingredient was produced.

etiqueta alimentaria—food label

Written information on food packaging about its contents and use.

aditivo—additive

A substance added in a small amount to change or maintain food.

conservante—preservative

A substance added to slow food spoilage.

edulcorante—sweetener

A substance used to give food or drink a sweet taste.

contaminación—contamination

The presence of dirt or harmful substances in food or water.

moho—mold

A fuzzy growth that appears on food in damp conditions.

alimento procesado—processed food

Food changed from its original form for eating or storage.

alimento congelado—frozen food

Food kept frozen until it is prepared or eaten.

comida enlatada—canned food

Food sealed in a metal container so it can be stored for a long time.

gachas—porridge

A soft food made by cooking grain in plenty of water.

fideos—noodles

Long thin strips of dough cooked and eaten as food.

vida útil—shelf life

The length of time food can be stored while remaining suitable to use.

desperdicio de alimentos—food waste

Food that is thrown away instead of being eaten.

arroz integral—brown rice

Rice grain with its nutritious outer layer still attached.

arroz glutinoso—glutinous rice

A kind of rice that becomes especially sticky when cooked.

mijo—millet

A small round grain that can be cooked like rice.

sal de roca—rock salt

Salt found in solid deposits underground or inside rocks.

trigo sarraceno—buckwheat

A plant whose seeds are ground or cooked for food.

frijol rojo—red bean

A small reddish bean often used in sweet and savory foods.

guisante—pea

A small round green seed that grows inside a pod.

nuez—walnut

A wrinkled edible nut protected by a hard shell.

nutrición—nutrition

The nourishment food provides for growth, energy, and health.

pasa—raisin

A grape dried until it becomes small, wrinkled, and sweet.

fruta seca—dried fruit

Fruit preserved by removing most of its water.

mostaza—mustard

A yellow or brown seasoning with a sharp hot taste.

pimienta—pepper

A ground spice with a sharp taste made from dried peppercorns.

vinagre de arroz—rice vinegar

Vinegar made by fermenting rice.

raíz de loto—lotus root

The crisp underground stem of a lotus plant eaten as a vegetable.

carne de pato—duck meat

Rich, flavorful meat from a duck, often roasted or braised.

huevo de codorniz—quail egg

A small speckled egg laid by a quail.

vieira—scallop

A shellfish with two broad fan-shaped shells.

apetito—appetite

The natural desire to eat food.

té verde—green tea

Tea made from leaves that remain green during processing.

té negro—black tea

A reddish-brown tea made from fully oxidized leaves.