This research aims to identify and describe the techniques applied in translating culinary material cultural terms and the impact of translation technique towards translation quality in the aspect of accuracy and acceptability from two movies entitled Chef and The Hundred-foot Journey. This research is descriptive qualitative research. The sources of data for this research are two movies entitled Chef and The Hundred-foot Journey and three raters. Data analyzed in this research are technique applied in translating culinary material culture terms found in both movies and information about translation quality which are gathered from the raters. Method of data collection applied in this research consists of content analysis, questionnaire and interview. The sampling technique applied in this research is purposive sampling. The result of the research shows that there are 7 single techniques and 10 multiple techniques in translating culinary material culture terms in the movies entitled Chef and The Hundred-foot Journey, there are 1) Pure Borrowing 26 data/30,23%, 2) Established Equivalent 19 data/22,09%, 3) Generalization 8 data/9,30%, 4) Naturalized Borrowing 5 data/5,81%, 5) Amplification 1 data/1,16%, 6) Reduction 1 data/1,16%, 7) Particularization 1 data/1,16%, 8) Pure Borrowing + Established Equivalent 11 data/12,79%, 9) Naturalized Borrowing + Pure Borrowing 4 data/4,65%, 10) Naturalized Borrowing + Established Equivalent 3 data/3,49%, 11) Established Equivalent + Reduction 1 data/1,16%, 12) Pure Borrowing + Amplification 1 data/1,16%, 13) Generalisation + Amplification 1 data/1,16%, 14) Pure Borrowing + Reduction 1 data/1,16%, 15) Established Equivalent + Amplification 1 data/1,16%, 16) Established Equivalent + Naturalized Borrowing + Literal Translation 1 data/1,16%, 17) Established Equivalent + Pure Borrowing + Amplification 1 data/1,16%. Techniques applied in translating culinary material culture terms in the movies entitled Chef and The Hundred-foot Journey produced accurate but less acceptable translation. Keywords: culinary material culture terms, translation technique, translation quality, accuracy, acceptability.