Nyelvtanulás | Angol » Ételkészítési műveletek és szavak angolul

Ételkészítési műveletek és szavak angolul To bard: To cover the breast of a roasting bird, with a slice of fat bacon. To baste: To pour fat over a piece of meat while it is roasting. To bat: To flatten fillets or cutlets. To bind: To thicken a sauce. To blanche: To partially cook something in a braising dish or covered casserole in a small amount of liquid. To brown: To colour vegetables or meat in the frying pan or oven. To de-grease: To remove grease or fat from a liquid. To drain: To allow the liquid to run from a substance. To dress: To apply garnishing to a dish. To fire: To fire meat in breadcrumbs. To flambé: To burn a spirit or fortified wine over the food. To flavour: To give a certain taste to something. To fry: To cook in a hot fat. To glase: To coat meat with a hard surface by pouring its gravy over it and then heating it for a short period. To marinate: To soak meat or game in wine or oil to flavour it. To mince: To chop something up very finely. To peeling: To

cleaning vegetables or fruits from its skin. To poach: To cook food in a liquid that is hardly simmering. To pound: To crush food with a heavy utensil. To rissole: To brown slowly in fat. To sauté: To fry in a small amount of very hot fat. To scald: To immerse something, briefly, in boiling water. To season: To give a certain taste to food by adding a condiment. To skim: To remove the top surface from liquid. To steam: To cook with steam. To stew: To cook by simmering in a closed pan with little liquid. To stiffen: To make thicker. To strain: To remove the liquid from a substance in a strainer. To stuff: To fill fowl or meat or wegetables with stuffing. To thicken: To add a powder, such as flour, to thicken a sauce. To thin: To add a liquid to thin out a sauce. To truss: To tie up a fowl or meat with string. To whip: To stir cream or egg-whites very quickly. to cover - betakar breast - mell roasting - sütés, pörkölés, pirítás slice - szelet to flatten – kiklopfol fillet

– filé cutlet – bordaszelet, borjúhús szelet, kotlett to bind – habarni to thicken – sűríteni pour – önteni blanche – párolás braise – párolás, dinsztelés casserole – lábas, serpenyő, tűzálló edény to brown – pirít to drain – kiszárít garnish – körítés, díszítés grease – zsír certain taste – határozott íz flavour – ízesít, fűszerez to coat – beborít, bevon gravy – húslé, szaft, szósz to soak – pácol game – vad to mince – aprít to chop – darabol finely – finomra to crush – összezúz to scald – forral, forráz to immerse – merít to season – fűszerez to skim – lefölöz to steam – párol to stew – pörköl to stiffen – keményít to strain – szűr to thicken – kiránt to thin – hígít to truss – kötöz fowl – szárnyas egg-white – tojásfehérje