Glossary of some cooking and cuisine terms

• Cuisine: a style or method of cooking, especially as characteristic of a particular country or region
  
• Crockery: plates, dishes, cups, etc., made of earthenware or china
  
• Cutlery: knives, spoons and forks used for eating or serving food
  
• Gelatine: a colourless and tasteless water-soluble protein used in food preparation
  
• Ambience: the atmosphere of a place
  
• à la carte : (of a menu) food which can be ordered as separate items, rather than part of a set meal
  
• Hors-d’oeuvres: a savoury appetiser
  
• Tacos: a Mexican dish with a meat/vegetable filling
  
• Sushi: a Japanese dish
  
• Kebabs: a dish of pieces of grilled/roasted meat, fish or vegetables
  
• Pita bread: flat, hollow unleavened bread
  
• Beverage: a drink other than water
  
• Patisserie: pastries and cakes
  
• Canapés: a small piece of bread or pastry with a savoury topping
  
• Purée: a smooth pulp of liquidised or crushed fruit or vegetables
  
• Espresso: strong black coffee
  
• Cappuccino: coffee made with frothy milk
  
• Latte: a drink of frothy milk to which a shot of espresso is added
  
• Rancid: (of foods containing oil) smelling or tasting unpleasant as a result of being stale
  
• Mousse: a smooth, sweet/savoury dish made of cream/egg white