I believe this is actually how professional cooks discuss food.

For example the various components of a soup all have their own names.

* Stock

* Mirepoix (flavour base eg. carrots, onion)

* Bouquet Garni (more flavourful herbs eg. basil, pepper)

* Protein

Replace the various ingredients in these component categories and you get different soups.

(I am not a professional cook)