Food and Food Industry Vocabulary for IELTS Band 9
Artisanal: Food products made in a traditional or non-mechanized way by an artisan. Example: The market offers a range of artisanal cheeses from local farms.
Cuisine: A style or method of cooking, especially as characteristic of a particular country, region, or establishment. Example: French cuisine is known for its finesse and flavor.
Delectable: Delicious; highly pleasing to the senses, especially taste. Example: The chocolate mousse was absolutely delectable.
Epicurean: Reflecting a passionate pursuit of food and drink. Example: He had an epicurean approach to dining, always seeking the finest wines and foods.
Farm-to-table: A movement that promotes serving local food at restaurants and school cafeterias, preferably through direct acquisition from the producer. Example: They source their ingredients from farm-to-table suppliers to ensure freshness.
Gastronomy: The art or science of good eating; a style of cooking from a particular region. Example: Molecular gastronomy has introduced new techniques and presentations to the art of cooking.
Harvest: The process or period of gathering in crops. Example: The harvest season is when farmers are busiest, collecting the fruits of their labor.
Ingredients: Any of the foods or substances that are combined to make a particular dish. Example: The chef carefully selects his ingredients for every dish.
Juxtapose: To place different food items close together or side by side for contrasting effect. Example: The dish juxtaposed sweet and savory flavors.
Kosher: Food that complies with the strict dietary standards of traditional Jewish law. Example: Many supermarkets have sections dedicated to kosher foods.
Locavore: A person who endeavors to eat only locally grown or produced food. Example: Being a locavore, she only shopped at the farmer's market.
Michelin-starred: A rating system used by the red Michelin Guide to grade restaurants on their quality. Example: The chef was overjoyed when his restaurant received its first Michelin star.
Nutrient-dense: A high ratio of nutrients compared to the number of calories. Example: Spinach is a nutrient-dense food, packed with vitamins and minerals.
Organic: Foods produced using methods that do not involve synthetic inputs such as synthetic pesticides and chemical fertilizers. Example: She exclusively buys organic fruits and vegetables for her family.
Palate: A person's appreciation of taste and flavor, especially when sophisticated and discerning. Example: After years of culinary training, he had developed a discerning palate.
Quench: Satisfy one’s thirst by drinking. Example: A fresh lemonade is perfect to quench your thirst on a hot day.
Rustic: Simple, homely, or plain foods that are associated with the countryside. Example: The restaurant specializes in rustic Italian dishes like handmade pasta.
Sommelier: A wine steward with expert knowledge about fine wines and their pairing with food. Example: The sommelier recommended an exquisite bottle that complemented our meal perfectly.
Trans-fats: Types of unsaturated fats which are detrimental to health. Example: Nutritionists advise avoiding foods high in trans-fats.
Umami: A category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates. Example: Soy sauce adds an umami flavor to dishes.
Vegan: A practice where one refrains from using any animal product particularly in diet. Example: Vegan alternatives to dairy products have become more popular and accessible.
Whole foods: Foods that are not processed and do not contain additives. Example: A diet based on whole foods can lead to better health outcomes.
Yeast: A microorganism used in the fermentation and leavening of food. Example: Yeast is an essential ingredient in bread-making.
Zest: Food ingredient that is prepared by scraping or cutting from the outer, colorful skin of unwaxed citrus fruits. Example: The lemon zest gave the cake a delightful citrus aroma.
Aromatics: Ingredients like herbs, spices, and vegetables that are cooked in oil as a base for the flavor of a dish. Example: Onions, carrots, and celery are classic aromatics in a mirepoix.
Braise: A cooking method that involves browning the ingredient first and then cooking it slowly in a closed container with some liquid. Example: Braised beef is tender and flavorful due to the slow cooking process.
Charcuterie: A branch of cooking devoted to prepared meat products such as ham, sausage, terrines, galantines, pâtés, and confit. Example: The charcuterie board featured an array of gourmet meats and cheeses.
Deglaze: A cooking technique for removing and dissolving browned food residue from a pan. Example: He deglazed the pan with white wine to make a flavorful sauce for the chicken.
Enzymes: Complex proteins that speed up biochemical reactions, often used in the process of tenderizing meat or other food processing. Example: Pineapple contains enzymes that can tenderize meat.
Fermentation: The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat. Example: Fermentation is crucial in making beer and yogurt.
Gluten-free: A diet that excludes the protein gluten found in grains. Example: Gluten-free products are essential for those with celiac disease.
Hydration: In culinary terms, it refers to the amount of liquid required in a dough or batter. Example: Proper hydration is key to a light and airy bread dough.
Infuse: To soak a substance in liquid so as to extract the flavors, or to impart flavor. Example: She infused the cream with lavender for the dessert.
Juicing: The process of extracting juice from fruits and vegetables to consume as a drink. Example: Juicing is a popular health trend for nutrient intake.
Knead: To work and press dough with the hands to combine and to develop the gluten in the flour. Example: He kneaded the dough until it was smooth and elastic.
Leaven: An agent, such as yeast, that causes batter or dough to rise by causing the formation of gas. Example: Sourdough bread has a unique flavor due to its natural leaven.
Macerate: To soften or break up something by soaking it in liquid. Example: Macerated strawberries are used for the topping of the cheesecake.
Nitrites: Chemical compounds commonly used in preserving meat. Example: Nitrites are found in certain processed meats like hot dogs.
Oven-roast: A method of cooking food, typically meat or vegetables, in an oven to develop flavor and texture. Example: Oven-roast your vegetables for a caramelized finish.
Poach: To cook an item by submerging it in a liquid at a relatively low temperature. Example: Poaching eggs requires a gentle simmer to keep the egg whites tender.
Quinoa: A species of goosefoot (Chenopodium), a grain crop grown primarily for its edible seeds. Example: Quinoa is a healthful staple in vegetarian diets.
Reduce: To cook a liquid and concentrate its flavors by boiling it down. Example: Reducing the sauce will thicken it and intensify its taste.
Sous-vide: A method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment for longer than normal cooking times. Example: The steak cooked sous-vide was incredibly tender and juicy.
Texture: The feel of food or drink as experienced in the mouth. Example: The texture of the mousse was silky and smooth.
Unleavened: Descriptive of breads, cakes, or cookies that do not include raising agents like yeast or baking powder. Example: Matzo is an unleavened bread that is part of traditional Passover meals.
Vinaigrette: An emulsion of vinegar and vegetable oil, often flavored with herbs, spices, and other ingredients. Example: She dressed the salad with a homemade vinaigrette.
Whey: The watery part of milk that remains after the formation of curds. Example: Whey protein is a popular supplement among athletes.
Xerophagy: A diet comprising dry foods, traditionally practiced in a religious context. Example: Xerophagy is observed during certain fasting periods in the Orthodox Church.
Yield: To produce a certain quantity of something such as a crop, recipe, or return on investment. In cooking, it refers to the amount of food that is produced after processing or cooking. Example: The recipe should yield approximately four servings.
Zymurgy: The branch of chemistry that deals with fermentation processes, such as those that occur in brewing, winemaking, and distilling. Example: Through zymurgy, we’ve been able to craft a variety of different beers.
Each of these words can provide IELTS candidates with a robust vocabulary in terms of discussing food, cooking, and the food industry, aiding in the achievement of a higher band score through the use of more sophisticated language.