关于烹饪方面的一些英语单词

可以去参考资料的网址去看A-Z烹饪词汇，词可以用有道词典翻译，每个词下面还有详细的英文解释，只要英文有点底子就能看懂。

-A-

AERATE

Topassdryingredientsthroughafine-meshsiftersolargepiecescanberemoved.Theprocessalsoincorporatesairtomakeingredientslikeflour,lighter.Siftingdryingredientsaeratesthemwhiledistributingsmallamountsofchemicalleavenersordryseasoningevenlythroughthemixture.Usesifters,sievesortamistobothaerateandsift.

-B-

BARD

Totiefataroundleanmeatsorfowltokeepthemfromdryingoutduringroasting.Thefatbastesthemeatwhileitcooks,keepingitmoistandaddingflavor.Thefatisremovedafewminutesbeforethemeatisfinished,allowingthemeattobrown.Bardingisnecessaryonlywhenthereisnonaturalfatpresent.

BASTE

Tobrushorspoonfoodasitcookswithmeltedfatorthecookingjuicesfromthedish.Bastingpreventsfoodsfromdryingoutandaddscolorandflavor.

BLANCH

Tocookrawingredientsinboilingwaterbriefly.Blanchedvegetablesaregenerallyshockedi.e.plungedimmediatelyandbrieflyintoanicewaterbathtostopthecookingprocessandpreservecolorandcrunch.

BLEND

Tocombinetwoormoreingredientstogetherwithaspoon,beaterorblender.

BOIL

Toheataliquidtoitsboilingpoint,untilbubblesbreakthesurface.Boilalsomeanstocookfoodinaboilingliquid.

BONE

Toremovethebonesfrommeat,fishorfowl.Useasharpboningknifeandanglethebladetowardthebonetoavoidtearingornickingtheflesh.

BRAISE

Tocookfood,tightlycovered,inasmallamountofliquidatlowheatforalongperiodoftime.Sometimes,thefoodisfirstbrownedinfat.Thelong,slowcookingtenderizesmeatsbygentlybreakingdowntheirfibers.Thebraisingliquidkeepsmeatsmoistandcanbeusedasabasisforsauce.Usewine,stocksorwaterascomponentsinbraisingliquid.

BROIL

Tocookfooddirectlyaboveorunderaheatsource.Foodcanbebroiledinanovenoronagrill.

BRUSH

Toapplyaliquid,likeaglaze,tothesurfaceoffoodusingapastrybrush.

BUTTERFLY

Tosplitfood(meat,fish,fowl)downthecenter,cuttingalmost,butnotcompletelythrough.Thetwohalvesarethenopenedflattoresembleabutterfly.

-C-

CANEL

TocreatesmallV-shapedgroovesoverthesurfaceoffruitsorvegetablesfordecorativepurposesusingacanelleknife.Thefruitorvegetableisthensliced,creatingadecorativeborderontheslices.

CARAMELIZE

Toheatsugaruntilitliquefiesandbecomeaclearcaramelsyruprangingincolorfromgoldentodarkbrown.Fruitsandvegetableswithnaturalsugarscanbecaramelizedbysauteeing,roastingorgrilling,givingthemasweetflavorandgoldenglaze.

CHIFFONADE

Tosliceintoverythinstripsorshreds.LiterallytranslatedfromFrench,thetermmeansmadeofrags.

CHOP

Tocutfoodintobite-sizepiecesusingaknife.Afoodprocessormayalsobeusedtochopfood.Choppedfoodismorecoarselycutthanmincedfood.

CLARIFY

Toremovesedimentfromacloudyliquid,therebymakingitclear.Toclarifyliquids,suchasstock,eggwhitesand/oreggshellsarecommonlyaddedandsimmeredforapproximately15minutes.Theeggwhitesattractandtrapparticlesfromtheliquid.Aftercooling,strainthemixturethroughacloth-linedsievetoremoveresidue.Toclarifyrenderedfat,addhotwaterandboilforabout15minutes.Themixtureshouldthenbestrainedthroughseverallayersofcheeseclothandchilled.Theresultinglayeroffatshouldbecompletelyclearofresidue.

Clarifiedbutterisbutterthathasbeenheatedslowlysothatitsmilksolidsseparateandsink,andcanbediscarded.Theresultingclearliquidcanbeusedatahighercookingtemperatureandwillnotgorancidasquicklyasunclarifiedbutter.

CURE

Totreatfoodbyoneofseveralmethodsforpreservationpurposes.Examplesaresmoking,pickling-inanacidbase,corning-withacidandsalt,andsaltcuring-whichremoveswater.