Mình có tham khảo trên cambridge nha.

1. cube (n) /kjuːb/: khối lập phương - a solid object with six square sides of equal size.

2. deep-fry (v) /diːp-fraɪ/: chiên - to fry food in a deep pan in which the food is completely covered by oil

3. dip (v) /dɪp/: nhúng - to put something into a liquid for a short time

4. drain (v) /dreɪn/: làm cho ráo nước - If you drain something, you remove the liquid from it, usually by pouring it away or allowing it to flow away, and if something drains, liquid flows away or out of it

5. garnish (v) /ˈɡɑːrnɪʃ/: trang trí (món ăn) - to decorate food with a small amount of different food

6. grate (v) /ɡreɪt/: lò, lưới - to rub food against a grater in order to cut it into a lot of small pieces

7. grill (v) /ɡrɪl/: nướng - the surface in a cooker that can be heated to very high temperatures and under which you put food to be cooked

8. marinate (v) /ˈmærɪneɪt/: ướp - to pour a marinade over meat or fish; to be left in a marinade

9. peel (v) /piːl/: gọt (vỏ) - to remove the skin of fruit and vegetables

10. purée (v) /ˈpjʊəreɪ/: xay nhuyễn - to make fruit or vegetables into a thick, smooth sauce by crushing them, usually in a machine

11. roast (v) /rəʊst/: quay - to cook food in an oven or over a fire

12. shallot (n) /ʃəˈlɒt/: củ hẹ - a type of small onion

13. simmer (v) /ˈsɪmə(r)/: hấp - to cook something liquid, or something with liquid in it, at a temperature slightlybelow boiling

14. spread (v) /spred/: phết - cover sauce on the surface of food

15. sprinkle (v) /ˈsprɪŋkl/: rắc - to drop a few pieces or drops of something over a surface

16. slice (v) /slaɪs/: lát cắt - a flat, often thin, piece of food that has been cut from a larger piece

17. staple (n) /ˈsteɪpl/: thực phẩm thiết yếu - a basic food, or a main product or material

18. starter (n) /ˈstɑːtə(r)/: món ăn khai vị - a small dish served as the first part of a meal

19. steam (v) /stiːm/: hấp - the hot gas that is produced when water boils

20. stew (v) /stjuː/: món (thịt) hầm - a type of food consisting usually of meat or fish andvegetables cooked slowly in a small amount of liquid

21. stir-fry (v) /stɜː(r)-fraɪ/: xào - to fry small pieces of meat, vegetables, etc. quickly while mixing them around

22. tender (adj) /ˈtendə(r)/: cẩn thận - gentle, loving, or kind

23. versatile (adj) /ˈvɜːsətaɪl/: đa dạng - able to change easily from one activity to another or able to be used for many different purposes

24. whisk (v) /wɪsk/: đánh (trứng) - to beat eggs, cream, etc. with a special tool in order to add air and make the foodlight.