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Akademisches IELTS (Band 8 und Höher) - Essen vorbereiten

Hier lernen Sie einige englische Wörter im Zusammenhang mit der Zubereitung von Speisen, die für die akademische IELTS-Prüfung erforderlich sind.

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Vocabulary for Academic IELTS (8)
to charboil

to grill or barbecue food over direct high heat

grillen

grillen

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to nuke

to heat or cook food rapidly using a microwave oven

in der Mikrowelle erhitzen

in der Mikrowelle erhitzen

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to pop

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

platzen

platzen

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to spatchcock

to split and flatten a poultry or game bird for cooking

butterfly schneiden

butterfly schneiden

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to zap

to heat or cook food quickly using a microwave oven

aufwärmen

aufwärmen

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to baste

to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking

begießen

begießen

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to blanch

to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing

blanchieren

blanchieren

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to scald

to heat a liquid, especially milk or water until it boils or gets close to that degree

erhitzen

erhitzen

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to deglaze

to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking

ablöschen

ablöschen

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to aerate

to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality

belüften

belüften

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to dredge

to coat or cover food, typically with flour or breadcrumbs, before cooking

panieren

panieren

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to knead

to form and press dough or wet clay with the hands

kneten

kneten

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to chargrill

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

grillen

grillen

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to parboil

to partly boil food, especially vegetables

vorgaren

vorgaren

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to saute

to quickly fry food in a small amount of hot oil

anbraten

anbraten

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to broil

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

grillen

grillen

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to thaw

to make something melt or soften

auftauen

auftauen

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to baste

to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking

begießen

begießen

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to braise

to cook food at a low temperature with a small amount of liquid in a closed container

schmoren

schmoren

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to filet

to prepare or cut a piece of meat or fish into boneless, flat pieces, typically removing bones in the process

filetieren

filetieren

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