C2-Wortliste - Zubereitung von Speisen

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

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

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

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

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

to form and press dough or wet clay with the hands

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

to partly boil food, especially vegetables

to quickly fry food in a small amount of hot oil

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

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

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

to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand

to grill or barbecue food over direct high heat

to heat or cook food rapidly using a microwave oven

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

to split and flatten a poultry or game bird for cooking

to heat or cook food quickly using a microwave oven

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

a cooking technique that involves slow cooking meat in fat at a low temperature, resulting in tender and flavorful meat

a cooking method that involves exposing food to heat, often over a fire or under a grill