Food names
Grains
Malt (mạch nha) is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting". Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits.
barley (đại mạch)
green pea: đậu hà lan
persimmon (N.): quả hồng; a sweet fruit that looks like a large orange tomato
pomegranate (N.): trái thạch lựu
garnet: ngọc thạch lựu, a clear dark red semi-precious stone that is fairly valuable
Phoenix dactylifera, commonly known as the date palm (chà là), is a flowering-plant species in the palm family Arecaceae, cultivated for its edible sweet fruit called dates.
prune, plum
The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot.
tulip (N.): a large, brightly coloured spring flower, like a cup in shape, on a tall stem
tunic (N.): a loose piece of clothing covering the body down to the knees, usually without arms, as worn in ancient Greece and Rome
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water.
oatmeal porridge
chowder: a thick soup made with fish and vegetables
clam chowder
Molasses (rỉ đường, rỉ mật) is a viscous byproduct, principally obtained from the refining of sugarcane or sugar beet juice into sugar. Molasses varies in the amount of sugar, the method of extraction and age of the plant. Sugarcane molasses is usually used to sweeten and flavour foods. Molasses is a major constituent of fine commercial brown sugar.
Pilaf, pilav or pilau (UK: /ˈpiːlaʊ, piːˈlaʊ/) is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other.
Dumplings (bánh bao, màn thầu) are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination.
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. Toadstool generally denotes one poisonous to humans.
Nuts
The hazelnut (hạt phỉ) is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus Corylus, especially the nuts of the species Corylus avellana. They are also known as cobnuts or filberts according to species.
Hardtack (or hard tack) is a type of dense cracker made from flour, water, and sometimes salt. Hardtack is inexpensive and long-lasting. It is used for sustenance in the absence of perishable foods, commonly during long sea voyages, land migrations, and military campaigns.
Ship biscuit: a hard biscuit made with only flour and water
Calabash (bầu, Lagenaria siceraria), also known as bottle gourd, white-flowered gourd, long melon, birdhouse gourd, New Guinea bean, New Guinea butter bean, Tasmania bean, and opo squash, is a vine grown for its fruit. It can be either harvested young to be consumed as a vegetable, or harvested mature to be dried and used as a utensil, container, or a musical instrument. When it is fresh, the fruit has a light green smooth skin and white flesh.
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.
A pickle is a food that has undergone pickling.
pickleball
acorn: quả cây sồi (oak tree) https://en.wikipedia.org/wiki/Acorn chestnut: Chi Dẻ Trùng Khánh https://en.wikipedia.org/wiki/Chestnut walnut: óc chó
Root vegetable
The radish (cải củ, Raphanus sativus) is a flowering plant in the mustard family, Brassicaceae. Its large taproot is commonly used as a root vegetable, although the entire plant is edible and its leaves are sometimes used as a leaf vegetable.
Cake
A biscuit, in many English-speaking countries, including Britain, Ireland, Australia, New Zealand, India, and South Africa but not Canada or the US, is a flour-based baked and shaped food item.
A wafer is a crisp, often sweet, very thin, flat, light biscuit,[1] often used to decorate ice cream, and also used as a garnish on some sweet dishes.
Describing food
succulent: ngon, mọng nước, juicy
In botany, succulent plants (cây mọng nước), also known as succulents, are plants with parts that are thickened, fleshy, and engorged, usually to retain water in arid climates or soil conditions. The word succulent comes from the Latin word sucus, meaning "juice" or "sap".
Other terms
Gravy (nước xốt thịt) is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture.
grave (adj): (of situations, feelings, etc.) very serious and important; giving you a reason to feel worried
Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology.
steak rare, medium, well done here