| A | B |
|---|
| kasha | A Russian staple food made of buckwheat or other grains that are fried and then simmered until tender |
| zakuska | Russian appetizers |
| caviar | The processed, salted roe (eggs) of large fish, most often sturgeon |
| schi | Cabbage soup which is one of the most popular Russian soups |
| borscht | Russian beet soup |
| beef stroganov | A popular Russian meat dish made with tender strips of beef, mushrooms, and seasoned sour cream |
| paskha | A rich cheese cake that is a popular Russian dessert |
| kulich | A tall, cylindrical Russian yeast cake filled with fruits and nuts |
| caste system | A social system in India that evolved from Hinduism and divided people into groups or castes |
| curry | A type of Indian stew |
| ghee | Indian clarified butter |
| masala | A mixture of spices used to make Indian curry |
| chapatis | A flat bread that is common in India |
| tandoori | A simple Indian cooking technique which requires a clay oven called a tandoor |
| korma | A major Indian cooking technique in which foods re braised usually in yogurt |
| vindaloo | A major Indian cooking technique in which foods have a hot, slightly sour flavor created by combining vinegar with spices |
| chasnidarth | A major cooking technique in Indian cuisine that resembles Chinese sweet and sour |
| dynasty | A chain of rulers with the same ancestry |
| wok | A versatile Chinese cooking utensil, which looks like a metal bowl that is wider at the top than at the bottom and has sloping sides |
| congee | A thick porridge made from rice or barley often served for breakfast in China |
| chopsticks | Chinese eating utensils |
| gohan | The Japanese word for meal, which means rice |
| soybean | A legume with seeds that are rich in protein and oil, which is used in many different forms in Japanese and Chinese cooking |
| tofu | A mild-flavored, custardlike cake made from soybeans |
| sukiyaki | A popular Japanese dish made of thinly sliced meat, bean curd, and vegetables cooked in a sauce |
| nihon-cha | Japanese term for green teas |
| kaiseka | A delicate meal served after the Japanese tea ceremony |
| tsukemono | Soaked foods, or lightly pickled pieces of daikon, cucumber, melon, eggplant, and other vegetables, which are a standard part of the main course at Japanese meals |
| chutneys | condiments containing fruits, onions, spices, and herbs |
| stir-frying | most common Chinese cooking method |
| lo mein | Type of flat Chinese noodle |
| wontons | Chinese dumplings |
| egg foo yung | Chinese version of an omelet |
| dim sum | steamed dumplings |
