Countable and Uncountable Food (Food Vocabulary List)

In English, foods can be divided into two categories: countable and uncountable food. Countable foods are those we can easily count, such as bananas or cookies, allowing us to use numbers directly before them. On the other hand, uncountable foods, like sugar or butter, are not seen as individual items and require words like “some” or “a piece of” to quantify them.

This distinction helps us communicate more clearly about how much food we’re talking about, making our conversations about recipes or grocery shopping much smoother.

Countable and Uncountable Food

Countable Foods

  • Apples
  • Bananas
  • Carrots
  • Sandwiches
  • Eggs
  • Oranges
  • Burgers
  • Potatoes
  • Cucumbers
  • Peaches
  • Muffins
  • Loaves (of bread)
  • Tomatoes
  • Chicken breasts
  • Bagels
  • Pears
  • Cupcakes
  • Sausages
  • Avocados
  • Pancakes
  • Strawberries
  • Onions
  • Grapes
  • Beans (when counting individual beans)
  • Peppers
  • Olives
  • Cherries
  • Meatballs
  • Shrimps
  • Ribs
  • Tacos
  • Dumplings
  • Pizzas
  • Croissants
  • Waffles
  • Donuts
  • Rolls
  • Fish (when referring to whole or pieces)
  • Steaks
  • Wings
  • Mushrooms
  • Radishes
  • Zucchinis
  • Kiwis
  • Plums
  • Lemons
  • Limes
  • Quiches
  • Pies
  • Cakes
  • Pastries
  • Turnips
  • Beetroots
  • Artichokes
  • Figs
  • Dates
  • Noodles (when referring to individual strands)
  • Wraps
  • Skewers
  • Hot dogs
  • Spring rolls
  • Slices (of cake, pie, etc.)
  • Patties
  • Jalapenos
  • Garlic cloves
  • Baguettes
  • Biscuits
  • Macarons
  • Truffles
  • Croquettes
  • Bruschettas
  • Canapes
  • Tarts
  • Profiteroles
  • Eclairs
  • Scones
  • Falafels
  • Empanadas
  • Pierogis
  • Crepes

Uncountable Foods

  • Rice
  • Flour
  • Milk
  • Honey
  • Sugar
  • Cheese
  • Bread (in general)
  • Butter
  • Pasta (in bulk)
  • Coffee
  • Tea
  • Meat (in general)
  • Salt
  • Water
  • Oil
  • Vinegar
  • Mustard
  • Jam
  • Yogurt
  • Ice cream
  • Cereal
  • Soup
  • Porridge
  • Chocolate (in general)
  • Custard
  • Dough
  • Sauce
  • Gravy
  • Salad (mixed)
  • Spice
  • Curry (dish)
  • Stew
  • Pudding
  • Gelato
  • Sorbet
  • Mousse
  • Tofu
  • Quinoa
  • Couscous
  • Bulgur
  • Oatmeal
  • Polenta
  • Grits
  • Hummus
  • Guacamole
  • Salsa
  • Relish
  • Chutney
  • Ketchup
  • Mayonnaise
  • Aioli
  • Broth
  • Stock
  • Whipped cream
  • Meringue
  • Fondue
  • Béchamel sauce
  • Marinade
  • Pesto
  • Tapenade
  • Smoothie
  • Juice
  • Beer
  • Wine
  • Liquor
  • Soda
  • Matcha
  • Syrup
  • Miso
  • Seaweed
  • Tzatziki
  • Kimchi
  • Sauerkraut
  • Cocoa
  • Espresso
  • Macchiato
  • Latte
  • Cappuccino
  • Mocha
  • Frappuccino

Explore More Vocabulary: 

(Lunch Food, Drink, Sweets & Deserts, Chocolate, Icecream, Cooking, Food, Texture, Taste, & Beer)

Food List Vocabulary

Al Dente

Pasta that is cooked until it is still firm when bitten, ensuring it retains a slight resistance, ideal for many Italian dishes.


A cooking method where food is first seared at a high temperature and then finished in a covered pot at a lower temperature while sitting in some amount of liquid.


The process of cooking sugar until it becomes a deep amber liquid, used to add a rich, sweet flavor to desserts and some savory dishes.


Adding liquid such as stock or wine to a pan to loosen and dissolve cooked food particles from the bottom, used to create a sauce.


The combination of two ingredients that normally don’t mix together, such as oil and vinegar, to create a homogeneous mixture.


A process by which food is exposed to bacteria and yeasts, either naturally or through added cultures, to produce organic acids, gases, or alcohol, enhancing flavor and preserving the food.


Coating foods with a glossy mixture to enhance flavor and appearance, often used for meats and pastries.


Flavoring a liquid by steeping ingredients in it, often used for oils, waters, and spirits to impart subtle flavors.


Cutting vegetables, fruits, or cheeses into thin, matchstick-sized strips, commonly used as a garnish or in stir-fries.


The process of working dough to develop gluten, leading to a smooth, elastic texture, crucial for breads and pastas.


A fermentation process that uses lactobacillus bacteria, naturally present in food, to ferment the food in the absence of oxygen, enhancing both flavor and digestibility.


Softening or breaking down food by soaking it in a liquid, allowing it to absorb the liquid’s flavor, often used with fruits.


Coating food lightly with a sauce so that it completely covers the food with a thin, even layer.


Cooking food uncovered in an oven, allowing it to develop a crispy, browned exterior while retaining moisture inside.


Cooking food gently in liquid just below the boiling point, ensuring the food is moist and tender, often used for eggs


Refers to food that has been allowed to mature under controlled conditions, enhancing its flavor and texture, commonly used for cheeses and wines.


A cooking process involving boiling food briefly and then plunging it into ice water, used to preserve color, ease peeling, and remove bitterness from vegetables.


Cooking on a high heat to achieve a deeply colored, almost burnt exterior, adding a smoky flavor, commonly used for vegetables and meats.


Cutting food into small, square pieces, typically about 1/4 to 1/2 inch on each side, used for even cooking and as ingredients in salads, soups, and sauces.


Covering or coating food, often sweets such as fruits, nuts, or candies, completely in chocolate or another coating.


A cooking procedure where alcohol is added to a hot pan to create a burst of flames, used to add a rich flavor to the dish.


Baking or broiling a dish with a topping of breadcrumbs or cheese until a crusty layer forms, often used for casseroles and pasta dishes.


A spicy and aromatic chili pepper paste with North African origins, made from various peppers, herbs, and spices, used to flavor meats, soups, and stews.


Layering slices of food with seasonings or other ingredients in between, used to enhance flavor and moisture content, such as in gratins or terrines.


A sauce made from the juices that naturally run from meat during cooking, often enriched with additional stock and reduced to intensify the flavor.


A type of edible seaweed, commonly used in Japanese cuisine to make dashi broth, adding umami flavor to soups, stocks, and sauces.


The process of inserting strips of fat into meats before cooking to add moisture and flavor, traditionally used for lean cuts of meat.


A mixture of chopped celery, onions, and carrots, used as a base for sauces, soups, and stews to add depth and flavor.


Refers to foods that are high in nutrients but relatively low in calories, containing vitamins, minerals, complex carbohydrates, lean protein, and healthy fats.


When dough is kneaded too much, developing the gluten excessively, leading to a tough and chewy baked product.


Preserving food by soaking it in vinegar or brine, often with herbs and spices, adding a tangy flavor and extending its shelf life.


A seed that is prepared and eaten similarly to a grain, hailed for its nutritional content, including high protein, fiber, and various vitamins and minerals.


The process of melting down fat, typically from pork, beef, or poultry, to separate the fat from connective tissue, used in cooking for added flavor.


A method of cooking where food is vacuum-sealed in a plastic pouch and then placed in a water bath at a precisely controlled temperature, resulting in evenly cooked food that is juicy and tender.


Gradually increasing the temperature of a sensitive ingredient, like eggs or chocolate, to prevent it from cooking unevenly or seizing.


Describes one of the five basic tastes, alongside sweet, sour, bitter, and salty. It is a savory taste imparted by glutamate, found in various foods like tomatoes, mushrooms, and aged cheeses.


An emulsion of oil and something acidic, such as vinegar or lemon juice, used as a dressing or marinade.


Slightly cooking leafy vegetables until they are soft and slightly limp, often used in salads or as a side dish.

Xanthan Gum

A polysaccharide used as a food additive and thickening agent, commonly used in gluten-free baking to replicate the binding effect of gluten.


Containing yeast, a leavening agent that causes fermentation, producing carbon dioxide to rise dough for breads, pastries, and other baked goods.

Zucchini Blossoms

Edible flowers from the zucchini plant, often stuffed and fried, offering a delicate flavor and texture, used in gourmet dishes.

Food Vocabulary List

  1. Appetizer
  2. Barbecue
  3. Casserole
  4. Dumpling
  5. Entrée
  6. Frittata
  7. Gourmet
  8. Hummus
  9. Infusion
  10. Jambalaya
  11. Kebab
  12. Legumes
  13. Marinade
  14. Nougat
  15. Orzo
  16. Pâté
  17. Quinoa
  18. Risotto
  19. Sourdough
  20. Tofu
  21. Umami
  22. Vinaigrette
  23. Wonton
  24. Xacuti (a Goan curry)
  25. Yakitori
  26. Zucchini
  27. Bisque
  28. Chutney
  29. Daikon
  30. Emulsion
  31. Flambé
  32. Gazpacho
  33. Harissa
  34. Icing
  35. Jerky
  36. Kimchi
  37. Lentils
  38. Mousse
  39. Naan
  40. Oxtail
  41. Paella
  42. Quiche
  43. Ragout
  44. Shakshuka
  45. Tagine
  46. Udon
  47. Velouté
  48. Wasabi
  49. Xoconostle (a type of cactus fruit)
  50. Yuzu

Leave a Comment