Vocabulary List for Kitchen Material

Major Appliances and Large Fixtures

The vocabulary for "le matériel de cuisine" (kitchen material) encompasses a range of essential appliances used for cooking, cleaning, and storage. Within this category, the transcript identifies the oven as le four, which corresponds to the Dutch "Oven." For more rapid heating and cooking, the microwave is referred to as le microonde or "microgolfoven." Food preservation is divided between the refrigerator, known as le frigo ("koelkast"), and the freezer, termed le congélateur ("diepvriezer").

Cleaning and sanitation fixtures include the dishwasher, or le lave-vaisselle ("vaatwasser"), and the kitchen sink, which is a masculine noun: l'évier (m.), translated as "e gootsteen." For final cooking and heating surfaces, the speaker lists la cuisinière, which is the "het fornuis."

Preparation Tools and Small Electronic Equipment

For the preparation and processing of ingredients, several electronic tools are highlighted. The mixer is called le mixeur (Dutch: "mixer"), while a more comprehensive kitchen robot is known as le robot ("e keukenrobot"). Precision in the kitchen is maintained through the use of a scale, la balance ("e weegschaal").

Manual preparation tools mentioned include le fouet, which serves as a whisk or "e garde, de klopper." For cutting tasks, the transcript lists the cutting board as la planche (à découper, appearing with an open parenthesis as written, and translated as "de snijplank." Waste management during preparation is handled by the trash can, la poubelle ("e vuilnisbak"). If a cook needs protection from spills, they use le tablier ("de schort").

Cutlery and Spoons (Le couvert)

The general term for cutlery is le couvert, translated in Dutch as "et bestek." This category includes the primary eating instruments. The knife is le couteau ("et mes"), and the fork is la fourchette ("de vork").

Spoons are categorized by size and function. The general term for a spoon is la cuillère ("de lepel"). Specific variations include the soup spoon, la cuillère à soupe ("de soeplepel"), and the small coffee spoon, la cuillère à café ("de koffielepel"). Additionally, for serving large portions of liquid, the ladle is called la louche ("de pollepel").

Cookware and Serving Vessels

Cooking vessels are differentiated by their shape and depth. The frying pan is identified as la poêle ("de pan"), whereas the deeper cooking pot is la casserole ("de kookpot"). For baking purposes, the transcript lists the mold or baking tin as le moule ("de bakvorm").

Storage and individual portion vessels include the bowl, le bol ("de kom"), and the bottle, la bouteille ("de fles"). For drinking, the list includes la tasse ("het kopje") and le verre ("het glas").

Tableware and Dining Accessories

Items used during the setting of the table and the actual consumption of a meal are also detailed. The plate is a feminine noun: l'assiette (f.), translated as "het bord." To maintain cleanliness at the table, one uses la serviette, which refers to a napkin or "het servet."