Презентация "Профессиональные глаголы, связанные с приготовлением пищи"

professional verbs (профессиональные глаголы)

Baste To spoon liquid or fat over food while it cooks, to add flavor and prevent drying of the surface.

Blanch To immerse in boiling water, then draining and rinsing with cold water, generally in order to loosen skin or set color.

Blend To thoroughly mix two or more ingredients.

Braise To brown food in a small amount of hot fat, then cooking tightly covered either in the oven or on top of the stove, in a small amount of liquid.

Deep-fry To cook food in a deep layer of hot fat.

Dissolve To mix a dry substance with liquid until it is in a solution.

Dripping Fat and juice resulting from cooking meat or poultry.

Flake To break lightly into small pieces with a fork.

Garnish To decorate food for eye and taste appeal using contrasting colours of food.

Giblets The liver, heart and gizzard of poultry.

Knead To work dough with a pressing motion, accompanied by folding and stretching.

Melt To liquefy by applying heat.

Pan-broil To cook meat on a hot dry surface, pouring off grease as it accumulates.

Pan-fry To cook in a small amount of fat in a frying pan.

Parboil To boil until partially cooked (cooking is generally completed by another method)

Sift To pass through a sieve.