Regulatory Framework and Linguistic Criteria for Selecting Culinary Vocabulary for Russian Language Classes with Future Pastry Chefs
Nadezhda Yu. Kravchenko, Postgraduate Student
Khakass State University named after N. F. Katanov, Abakan, Russia, Krawchenko.Nadia@yandex.ru, https://orcid.org/0000-0002-8211-7418
Abstract
This article examines the linguodidactic problem of selecting culinary vocabulary for Russian language classes with future chefs and pastry chefs. Variants of the studied vocabulary are presented. The heterogeneity of culinary vocabulary is highlighted, integrating terms, common vocabulary, professional jargon, dialectalisms, archaisms, historicisms, and neologisms. Based on regulatory documents (GOST 31985-2013, Federal State Educational Standard of Secondary Vocational Education for the Profession 43.01.09 Cook, Pastry Chef) and scientific and linguistic research, thematic groups of culinary vocabulary, including lexical-semantic groups within them, have been clarified. Linguistic criteria have been defined for selecting culinary vocabulary that requires appropriate inclusion in the vocabulary and textual teaching materials for the Russian Language course at secondary vocational institutions training food service workers.
Key words
Culinary vocabulary, thematic group of words, lexical-semantic group of words, linguistic analysis, selection of educational language material, Russian language teaching methods, secondary vocational education, professional communicative competence.
For citation:
Kravchenko N. Yu. Regulatory Framework and Linguistic Criteria for Selecting Culinary Vocabulary for Russian Language Classes with Future Pastry Chefs. Vestnik of Orenburg State Pedagogical University. Electronic Scientific Journal, 2026, no. 1 (57), pp. 333—353. DOI: https://doi.org/10.32516/2303-9922.2026.57.19.
1. Alkhaidari B. Kh. Kh. Kulinarno-gastronomicheskaya substantivnaya leksika v obraznom upotreblenii: dis. … kand. filol. nauk [Culinary and gastronomic substantive vocabulary in figurative use. Cand. Dis.]. Voronezh, 2013. 149 p. (In Russian)
2. Andonova N. I., Kachurina T. A. Organizatsiya i vedenie protsessov prigotovleniya, oformleniya i podgotovki k realizatsii goryachikh blyud, kulinarnykh izdelii, zakusok slozhnogo assortimenta s uchetom potrebnostei razlichnykh kategorii potrebitelei, vidov i form obsluzhivaniya: ucheb. 4-e izd., ster. [Organization and management of the processes of cooking, presentation and preparation for sale of hot dishes, culinary products, snacks of a complex assortment, taking into account the needs of various categories of consumers, types and forms of service. Textbook. 4th ed., stereotyp.]. Moscow, Izdat. tsentr “Akademiya” Publ., 2020. 256 p. (In Russian)
3. Akhmanova O. S. Slovar’ lingvisticheskikh terminov. 4-e izd., ster. [Dictionary of linguistic terms. 4th ed., stereotyp.]. Moscow, KomKniga Publ., 2007. 576 p. (In Russian)
4. Borisova L. V. Kontsept “napitki” v kulinarnom kode kul’tury [The concept of “drinks” in the culinary code of culture]. Vestnik Moskovskogo gosudarstvennogo oblastnogo universiteta. Ser. Russkaya filologiya. 2013, no. 4, pp. 2—12. (In Russian)
5. Borovkova A. V. Pishchevaya metafora kak sredstvo vyrazheniya otsenki i tsennostei (na materiale obraznoi leksiki i frazeologii russkogo yazyka) [Food metaphor as a means of expressing evaluation and values (based on figurative lexis and phraseology of the Russian language)]. Vestnik Tomskogo gosudarstvennogo universiteta — Tomsk State University Journal, 2015, no. 396, pp. 5—13. DOI: 10.17223/15617793/396/1. (In Russian)
6. Burkova P. P. Kulinarnyi retsept kak osobyi tip teksta (na materiale russkogo i nemetskogo yazykov): avtoref. dis. … kand. filol. nauk [Culinary recipe as a special type of text (based on the Russian and German languages). Abstr. Cand. Dis.]. Stavropol, 2004. 22 p. (In Russian)
7. Vinogradov D. V. Status professional’noi leksiki v sisteme yazyka [The status of professional vocabulary in the language system]. Issledovatel’skii zhurnal russkogo yazyka i literatury — Research Journal of Russian Language and Literature, 2020, vol. 8, no. 2 (16), pp. 11—33. DOI: 10.29252/iarll.16.11. (In Russian)
8. Gosudarstvennyi standart RF GOST R 50647-2010 “Uslugi obshchestvennogo pitaniya. Terminy i opredeleniya” (utv. prikazom Federal’nogo agentstva po tekhnicheskomu regulirovaniyu i metrologii ot 30 noyabrya 2010 g. № 576-st) [State standard of the Russian Federation GOST R 50647-2010 “Catering services. Terms and definitions” (approved by order of the Federal Agency for technical regulation and metrology dated Nov. 30, 2010, no. 576-st)]. Available at: https://base.garant.ru/57968954/?ysclid=mgc7wnozez87435708. Accessed: 02.11.2025. (In Russian)
9. Derzhavetskaya I. A. Glyuttonicheskaya leksika i problemy ee perevoda [Gluttonic vocabulary and problems of its translation]. Uchenye zapiski Tavricheskogo natsional’nogo universiteta im. V. I. Vernadskogo. Ser. Filologiya. Sotsial’nye kommunikatsii, 2013, vol. 26 (65), no. 1, pp. 466—470. (In Russian)
10. Dimitrieva O. A., Gavrilova I. V. Kulinarno-gastronomicheskie neologizmy: semantika, slovoobrazovanie i funktsionirovanie [Culinary and gastronomic neologisms: semantics, word formation and functioning]. Mir nauki. Sotsiologiya, filologiya, kul’turologiya — World of Science. Ser. Sociology, Philology, Cultural Studies, 2023, vol. 14, no. 4. Available at: https://sfk-mn.ru/PDF/62FLSK423.pdf. (In Russian)
11. Kairbekova G. Zh. Obraz edy i pit’ya v romane A. S. Pushkina “Evgenii Onegin” [The image of food and drink in A. S. Pushkin’s novel “Eugene Onegin”]. Mirovaya literatura glazami sovremennoi molodezhi. Tsifrovaya epokha: sb. materialov VI Mezhdunar. molodezh. nauch.-prakt. konf. Magnitogorsk, 14—15 okt. 2020 g. [World literature through the eyes of Modern youth. The digital age. Proceed. of the VI Internat. youth sci. and pract. conf. Magnitogorsk, Oct. 14—15, 2020]. Magnitogorsk, Magnitogorskii gos. tekh. un-t im. G. I. Nosova Publ., 2020, pp. 137—145. (In Russian)
12. Kapelyushnik E. V. Chelovek skvoz’ prizmu kulinarnogo koda kul’tury [Person in the light of the culinary code of culture]. Vestnik Tomskogo gosudarstvennogo universiteta — Tomsk State University Journal, 2011, no. 345, pp. 11—14. (In Russian)
13. Katyurina D. M. Problema peredachi ustarevshei leksiki pri perevode retseptov kolomenskoi pastily s russkogo yazyka na angliiskii yazyk [The problem of transferring obsolete vocabulary when translating Kolomna pastila recipes from Russian into English]. Yazyk: kategorii, funktsii, rechevoe deistvie: materialy devyatoi nauch. konf. s mezhdunar. uchastiem, Moskva, 14—15 apr. 2016 g.: v 3 ch. [Language: categories, functions, speech act. Proceed. of the ninth sci. conf. with Internat. participation, Moscow, Apr. 14—15, 2016. In 3 parts]. Moscow, Moskovskii ped. gos. un-t Publ., 2016, part 2, pp. 113—116. (In Russian)
14. Kil’mamatova L. V. Soderzhanie tematicheskoi gruppy “Pitanie” v leksike govorov verkhnego techeniya reki Nepryadvy [The Thematic group ‘Food’ in the vocabulary of dialects at the upper reaches of the Nepryadva river]. Vestnik Permskogo universiteta. Rossiiskaya i zarubezhnaya filologiya — Perm University Herald. Russian and Foreign Philology, 2021, vol. 13, is. 4, pp. 30—40. DOI: 10.17072/2073-6681-2021-4-30-40. (In Russian)
15. Kireeva I. V. Leksiko-semanticheskie i lingvokul’turnye osobennosti russkoi kukhonno-bytovoi leksiki: avtoref. dis. … kand. filol. nauk [Lexical-semantic and linguacultural features of Russian culinary and everyday vocabulary. Abstr. Cand. Dis.]. Krasnodar, 2005. 21 p. (In Russian)
16. Kiseleva N. M. Metaforicheskoe preobrazhenie kulinarnoi leksiki v nemetskoi i russkoi razgovornoi rechi v sravnitel’nom aspekte [Metaphorical transformation of culinary vocabulary in German and Russian colloquial speech in a comparative aspect]. Aktual’nye problemy lingvistiki i metodiki prepodavaniya inostrannykh yazykov: materialy regional’noi nauch.-prakt. konf., Omsk, 31 marta 2020 g. [Important problems of linguistics and methods of teaching foreign languages. Proceed. of the regional sci.-pract. conf., Omsk, March 31, 2020]. Omsk, Sibirskii yurid. un-t Publ., 2020, pp. 99—104. (In Russian)
17. Kukushkina E. Yu. Kartofel’ i kartoshka v russkoi yazykovoi kartine mira [Potatoes in the Russian linguistic worldview]. Vestnik MGUP imeni Ivana Fedorova, 2015, no. 4, pp. 54—59. (In Russian)
18. Leonova A. N. Lingvokul’turologicheskaya spetsifika kulinaronimov: avtoref. dis. … kand. filol. nauk [Linguocultural specificity of culinary names. Abstr. Cand. Dis.]. Tver, 2003. 24 p. (In Russian)
19. Li Chi. Gastronomicheskii kod russkoi lingvokul’tury: leksiko-frazeologicheskii aspekt: dis. … kand. filol. nauk [Gastronomic code of Russian linguoculture: lexical and phraseological aspect. Cand. Dis.]. Moscow, 2022. 256 p. (In Russian)
20. Li Chi. Iskonnye i zaimstvovannye nazvaniya blyud v russkom yazyke [Native and borrowed names of dishes in the Russian language]. Prepodavatel’ XXI vek, 2021, no. 3-2, pp. 417—430. DOI: 10.31862/2073-9613-2021-3-417-430. (In Russian)
21. Lyutova O. V. Klassifikatsiya kommercheskikh urbanonimov gruppy “mesto obshchestvennogo pitaniya” (na materiale g. Belgoroda) [Classification of commercial urbanonyms of the “catering establishment” group (based on the city of Belgorod)]. RKI: Lingvometodicheskaya obrazovatel’naya platforma: sb. tr. Mezhdunar. nauch.-prakt. konf., posvyashch. 145-letiyu Belgorodskogo gos. natsion. issled. un-ta, Belgorod, 21 maya 2021 g. [RKI: Lingvo-methodological educational platform. Proceed. of the Internat. sci.-pract. conf., dedicated to the 145th anniversary of Belgorod State National Research University, Belgorod, May 21, 2021]. Belgorod, Izdat. dom “Belgorod” Publ., 2021, pp. 216—222. (In Russian)
22. Mezhgosudarstvennyi standart GOST 31985-2013 “Uslugi obshchestvennogo pitaniya. Terminy i opredeleniya” (vveden v deistvie prikazom Federal’nogo agentstva po tekhnicheskomu regulirovaniyu i metrologii ot 27 iyunya 2013 g. № 191-st) [Interstate standard GOST 31985-2013 “Catering services. Terms and definitions” (introduced by order of the Federal Agency for Technical Regulation and Metrology dated June 27, 2013, no. 191-st)]. Available at: https://base.garant.ru/70754254/?ysclid=mgc7faxw2d306985304. Accessed: 02.11.2025. (In Russian)
23. Nikolina N. A., Petrova Z. Yu. Gastronomicheskaya leksika v komparativnykh konstruktsiyakh sovremennoi russkoi prozy [Gastronomic vocabulary in comparative constructions of modern Russian prose]. Russkaya rech’ — Russian Speech, 2021, no. 1, pp. 72—83. DOI: 10.31857/S013161170013907-6. (In Russian)
24. Olyanich A. V. Prezentatsionnaya teoriya diskursa: dis. … d-ra filol. nauk [Presentational theory of discourse. Dr. Dis.]. Volgograd, 2004. 602 p. (In Russian)
25. Osipova K. V. Severnorusskaya leksika pishchi i pitaniya v etnolingvisticheskom aspekte: dis. … d-ra filol. nauk [Northern Russian vocabulary of food and nutrition in the ethnolinguistic aspect. Dr. Dis.]. Yekaterinburg, 2023. 633 p. (In Russian)
26. Ostrikova T. A., Saranchina A. V. Lingvometodicheskoe obespechenie poliaspektnogo izucheniya soyuzov v svete leksikograficheskogo portretirovaniya sluzhebnykh chastei rechi (7 klass) [Linguistic and methodological support for the multi-aspect study of conjunctions in the light of lexicographic portraiture of structural parts of speech (grade 7)]. Vestnik Orenburgskogo gosudarstvennogo pedagogicheskogo universiteta. Elektronnyi nauchnyi zhurnal — Vestnik of Orenburg State Pedagogical University. Electronic Scientific Journal, 2024, no. 3 (51), pp. 303—323. Available at: http://vestospu.ru/archive/2024/articles/51/19_51_2024.pdf. DOI: 10.32516/2303-9922.2024.51.19. (In Russian)
27. Pepelyaeva E. A., Soboleva O. V. O probleme vyyavleniya sostava i granits leksiko-tematicheskikh grupp semanticheskogo polya “chelovek” (na materiale russkogo yazyka) [On the problem of revealing the composition and boundaries of lexical-semantic field “Human” (Based on the material of the Russian language)]. Vestnik Rossiiskogo novogo universiteta. Ser. Chelovek v sovremennom mire — Vestnik of Russian New University. Human in the Modern World, 2019, no. 4, pp. 79—85. DOI: 10.25586/RNU.V925X.19.04.P.079. (In Russian)
28. Perlina A. B., Tsygankova Yu. N. Lingvokul’turologicheskie osobennosti frazeologizmov s nazvaniyami produktov pitaniya i napitkov v russkom i angliiskom yazykakh [Linguistic and cultural features of phraseological units with names of food products and beverages in Russian and English]. Lingvistika, lingvodidaktika, lingvokul’turologiya: aktual’nye voprosy i perspektivy razvitiya: materialy II Mezhdunar. nauch.-prakt. konf., Minsk, 01—02 marta 2018 g. [Linguistics, lingvodidactics, linguistics and cultural studies. Current issues and development prospects. Proceed. of the II Internat. sci. and pract. conf., Minsk, March 1—2, 2018]. Minsk, Belorusskii gos. un-t Publ., 2018, pp. 256—261. (In Russian)
29. Potapova I. I. Osnovy kal’kulyatsii i ucheta: ucheb. dlya stud. uchrezhdenii sr. prof. obrazovaniya. 3-e izd., ster. [Fundamentals of calculation and accounting. Textbook for students of secondary vocational education institutions. 3rd ed., stereotyp.]. Moscow, Izdat. tsentr “Akademiya” Publ., 2019. 192 p. (In Russian)
30. Pokhlebkin V. V. O kulinarii ot A do Ya: slovar’-spravochnik [Cooking from A to Z. A dictionary and reference guide]. Minsk, Polymya Publ., 1988. 224 p. (In Russian)
31. Pryazhentsev Ya. P. Spravochnik shef-povara. Professional’naya kulinariya = The Directory of the chief-cook. Professional cookery. Rostov-on-Don, Feniks Publ., 2003. 315 p. (In Russian)
32. Semicheva G. P. Prigotovlenie, oformlenie i podgotovka k realizatsii kholodnykh blyud, kulinarnykh izdelii, zakusok raznoobraznogo assortimenta: ucheb. dlya stud. uchrezhdenii sr. prof. obrazovaniya. 4-e izd., ster. [Cooking, presentation, and preparation for sale of cold dishes, culinary products, and a wide range of appetizers. A textbook for students of secondary vocational education institutions. 4th ed., stereotyp.]. Moscow, Izdat. tsentr “Akademiya” Publ., 2019. 240 p. (In Russian)
33. Borovkova A. V., Grekova M. V., Zhivago N. A., Yurina E. A. (comp.) Slovar’ russkoi pishchevoi metafory. T. 1 [Dictionary of Russian food metaphors. Vol. 1]. Tomsk, Izd-vo Tomskogo gos. un-ta Publ., 2015. 428 p. (In Russian)
34. Sotova I. A., Tszin’ L. Kulinarnyi retsept kak mul’timodal’nyi didakticheskii material dlya razvitiya navykov govoreniya u kitaiskikh studentov [Culinary recipe as a multimodal didactic material for the development of Chinese students’ speaking skills]. Russkii yazyk za rubezhom — Russian Language Abroad, 2024, no. 4 (305), pp. 114—125. DOI: 10.37632/PI.2024.305.4.016. (In Russian)
35. Starikova G. N., Khoang T. Kh. Ch. Trofonimy (restoronimy) kak osobyi tip ergonimov (na materiale imen zavedenii obshchestvennogo pitaniya Moskvy) [Trophonyms (restauronyms) as a special type of ergonyms (on the material of Moscow eating place names)]. Vestnik Tomskogo gosudarstvennogo universiteta. Filologiya — Tomsk State University Journal of Philology, 2017, no. 47, pp. 72—87. DOI: 10.17223/19986645/47/5. (In Russian)
36. Mayurnikova L. A., Kurakin M. S., Koksharov A. A., Krapiva T. V. Terminy i opredeleniya v industrii pitaniya. Slovar’: ucheb.-spravoch. posobie dlya SPO [Terms and definitions in the food industry. Dictionary. Textbook and reference manual for secondary vocational education]. St. Petersburg, Lan’ Publ., 2020. 244 p. (In Russian)
37. Federal’nyi gosudarstvennyi obrazovatel’nyi standart srednego professional’nogo obrazovaniya po professii 43.01.09 Povar, konditer. Prikaz Min-va obrazovaniya i nauki RF ot 9 dekabrya 2016 g. № 1569 s izmeneniyami i dopolneniyami ot 17 dekabrya 2020 g., 3 iyulya 2024 g. [Federal state educational standard of secondary vocational education in profession 43.01.09. Cook, pastry chef. Order of the Ministry of education and science of the Russian Federation dated December 9, 2016, No. 1569, as amended and supplemented on December 17, 2020, and July 3, 2024]. Available at: https://base.garant.ru/71576300/53f89421bbdaf741eb2d1ecc4ddb4c33/?ysclid=mgc30z6y6z789319523. Accessed: 13.11.2025. (In Russian)
38. Feller T. Sousy: bol’shoi uchebnik [Sauces. A Complete Guide]. Moscow, Eksmo Publ., 2024. 144 p. (In Russian)
39. Khoang T. Kh. Ch., Starikova G. N. Moskovskie restoronimy v aspekte grafiki [Restoronims of Moscow in the aspect of graphic]. Yazyk i kul’tura. 2017, no. 38, pp. 107—137. DOI: 10.17223/19996195/38/9. (In Russian)
40. Shevchenko A. N., Chashchina D. V. Osobennosti gastronomicheskoi kartiny N. V. Gogolya [Features of the gastronomic picture of N. V. Gogol]. Nauka i tekhnologii: perspektivy razvitiya i primeneniya: sb. statei Mezhdunar. nauch.-prakt. konf., Petrozavodsk, 19 yanvarya 2023 g. [Science and technology: prospects for development and application. Collect. of articles of the Internat. sci. and pract. conf., Petrozavodsk, Jan. 19, 2023]. Petrozavodsk, Mezhdunar. tsentr nauch. partnerstva “Novaya Nauka” (IP Ivanovskaya I. I.) Publ., 2023, pp. 168—174. (In Russian)
41. Shkhumishkhova A. R. Nominatsii ponyatiinoi sfery “pishcha”: strukturno-semanticheskii i funktsional’nyi aspekty: avtoref. dis. … kand. filol. nauk [Nominations of the conceptual sphere “food”. Structural-semantic and functional aspects. Abstr. Cand. Dis.]. Maikop, 2011. 26 p. (In Russian)
42. Etimologicheskii slovar’ sovremennogo russkogo yazyka [Etymological dictionary of modern Russian]. Moscow, Adelant Publ., 2014. 512 p. (In Russian)
43. Yurina E. A. Obraznaya leksika russkogo yazyka. Ch. 2: Pishchevoi kod kul’tury v obraznom stroe yazyka: ucheb. posobie [Figurative vocabulary of the Russian language. Part 2. The food code of culture in the figurative structure of language. A textbook]. Tomsk, Izdat. dom Tomskogo gos. un-ta Publ., 2015. 132 p. (In Russian)
44. Yurina E. A., Baldova A. V. Pishchevaya metafora v protsessakh kontseptualizatsii, kategorizatsii i verbalizatsii predstavlenii o mire [Food metaphor in conceptualization, categorization and verbalization of representations about the world]. Vestnik Tomskogo gosudarstvennogo universiteta. Filologiya — Tomsk State University Journal of Philology, 2017, no. 48, pp. 98—115. DOI: 10.17223/19986645/48/7. (In Russian)
45. Yakushevich I. V. Pishchevoi kod v romane M. A. Bulgakova “Master i Margarita” [The food code in “The Master and Margarita” by M. A. Bulgakov]. Russkii yazyk v shkole — Russian Language at School, 2023, no. 3, pp. 45—57. DOI: 10.30515/0131-6141-2023-84-3-45-57. (In Russian)