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Food and Drink Preparation - Dry Heat Cooking Methods

Here you will learn some English words related to dry heat cooking methods such as "roast", "sear", and "broil".

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Words Related to Food and Drink Preparation
to bake

to cook food, usually in an oven, without any extra fat or liquid

[Verb]
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to blind bake

a baking technique where a pastry crust is partially or fully baked before adding the filling

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to barbecue

to grill food over fire, adding flavor with marinades or spices

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to grill

to cook food directly over or under high heat, typically on a metal tray

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Maillard reaction

a chemical reaction between amino acids and reducing sugars that results in the browning and flavor development of food when heated

[noun]
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to roast

to cook something, especially meat, over a fire or in an oven for an extended period

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to sear

to quickly cook the surface of food at high heat to develop a crust or color

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to broil

to cook food, especially meat or fish, under or over direct heat

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to broast

to cook food, typically chicken, in a manner that it is first marinated, coated in flour, and then pressure-cooked

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to brown

to cook or heat something until it turns a golden or darker color

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to caramelize

to heat sugar or other foods until it becomes a golden brown color and develops a rich flavor and aroma

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to charbroil

to grill food on a hot grill or open flame to achieve a charred or smoky flavor and a distinctive grilled texture

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to dry-roast

to cook food, typically nuts, seeds, or spices, in a dry skillet or pan without the addition of any oil or fat

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to oven-cook

to cook food in an oven

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to hibachi

to cook food on a traditional Japanese grill, usually involving grilling, searing, or cooking over high heat

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to microwave

to heat or cook something, especially food, in a microwave

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to charboil

to grill or barbecue food over direct high heat

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to chargrill

to cook food, especially meat or fish, at a very high temperature

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to crisp

to make something crunchy by removing moisture, often through cooking or baking

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to griddle

to cook food on a flat, heated surface, often without the use of additional oil or fat, until it is cooked to desired doneness

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to nuke

to heat or cook food rapidly using a microwave oven

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to pop

to cook food in hot oil or fat until it bursts open or becomes crispy, such as popcorn

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to put on

to begin cooking or heating something, especially on a stove

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to reheat

to warm previously cooked food

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to spatchcock

to split and flatten a poultry or game bird for cooking

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to toast

to make food such as bread or cheese brown by heating it

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to zap

to heat or cook food quickly using a microwave oven

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to preheat

to heat a grill or an oven before putting food in it

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to warm through

to gently heat previously cooked or chilled food to bring it to a desired temperature

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