تحضير الطعام والشراب - طرق الطبخ الكيميائية

to soak food in a solution of water and salt, often to preserve or flavor it

نقع في محلول ملحي, تمليح

to remove moisture from something, such as food or flowers, to preserve it, typically by exposing them to air, heat, or both

تجفيف, جفف

to trigger a process where microorganisms break down sugars in a substance, often creating alcohol or acids

تخمير, تفاعل

to soak food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and softness before cooking

نقع, تمليح

to preserve food by packing it in salt

يملح, يحفظ بالملح

to make something taste tangy or tart by adding acid or letting it ferment

تخمر, حمض

(of a seed or plant) to begin growing

تنبت, تنمو

to use sugar or a sweetener, to add a sweet taste to something

تحلية, سكر

to add something that makes a food or drink slightly sour or tangy

تسريع الحموضة, إضافة حموضة إلى

the process of breaking down starch molecules into sugar

أميلوليز

to wrap meat with strips of fat, such as bacon or lard, to add moisture and flavor during cooking

لف بالدهون, تغليف بالدهون

the phenomenon where food continues to cook even after it has been removed from the heat source due to residual heat retained within the food itself

الطهي المتبقي, طهي الاحتفاظ بالحرارة

a machine used in chocolate making to refine and smooth the texture and flavor of chocolate

كونش

to cause or undergo the separation of a liquid, often milk, into solid curds

تَجَمَّدَ, خَلَّبَ

to preserve or flavor food by treating it with salt, sugar, or spices

تحضير, تمليح

to mix substances together so that they become a smooth and stable blend

استحلاب, مزج

to cause a liquid to form foam or bubbles by agitating or stirring it vigorously

رغى, فوران

to preserve food by sealing it in an airtight container, typically made of metal, through sterilization and vacuum sealing

تعليب, تغليف

to spread or coat a cake or baked goods with a layer of sweet, often creamy, topping

تغطية, ت frosting

to break fat globules into smaller particles to prevent separation

تجانس, خلط

to soften or break down food by soaking it in a liquid, often a flavored liquid like wine or vinegar

نقع, تليين

to leave food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and tenderness before cooking

تتبيل, نقع

to heat a liquid, like milk or juice, to kill harmful bacteria while preserving its taste and nutrients

بسترة, تعقيم

to restore something to its original state, often by adding liquid or other ingredients to bring it back to its original form or condition

إعادة تشكيل, استعادة

to cool or refrigerate food or beverages to a lower temperature

تبريد, تجميد

to adjust or modify food or a dish, typically by adding or changing ingredients or flavors

تعديل, تغيير

to add nutrients, flavors, or other ingredients to food to enhance its nutritional value, taste, or texture

يغني, يعزز

to improve or change the taste of a dish by adding spices, vegetables, etc. to it

تتبيل, تحسين نكهة

to add vitamins, minerals, or other nutrients to food or beverages to increase their nutritional content

تعزيز, تقوية

to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication

دهن, زيت

to put something on frozen water

تجمد, تبريد

to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process

يخمّر, يُعَجِّنُ

to make something melt or soften

ذوب, تسييح

a cooking technique where fish is coated in flour, sautéed in butter, and served with a sauce made of the butter, lemon juice, and parsley

مونير