الإنجليزية من كامبريدج: KET (A2 Key) - الإجراءات والمفاهيم الطهوية

related to the production of milk or milk products

a set of instructions for preparing a particular dish, including the ingredients needed

to cut something into pieces with a knife, axe, or other sharp tool

to cook food in hot oil or fat

to remove the skin, rind, or outer covering from something

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

to put something such as an ingredient, additional element, etc. together with something else

the hot gas produced when water is heated to the boiling point

to mix a liquid or other substance by moving a spoon or similar object around in it

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

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

to cook food by putting it in boiling water or another liquid

cooked in extremely hot liquids

to make food with heat

food that is made in a special way as part of a meal

cooked in very hot oil

having been cooked over direct heat, often on a grill, resulting in a charred or seared exterior

the food that we eat regularly during different times of day, such as breakfast, lunch, or dinner

to clean plates, cups, bowls, or other kitchen items after eating

having a very pleasant flavor

a sharp blade with a handle that is used for cutting or as a weapon