C1-Wortliste - Cooking

a mixture consisting of flour, milk, and eggs, used for making pancakes, or for covering food before frying

Teig, Batter

to combine different substances together

mischen, kombinieren

to cut a piece of cooked meat into smaller pieces

scheiben, zerschneiden

to cook food by holding it under oil

frittieren, in Öl frittieren

to cause something frozen become warmer to melt away the ice or frost

auftauen, abtauen

to break down food in the body and to absorb its nutrients and necessary substances

verdauen

to crush food into a soft mass

zerdrücken, pürieren

to warm previously cooked food

aufwärmen, erneut erwärmen

to cut food into small pieces or shreds using a tool with sharp holes

reiben

to crush something into small particles by rubbing or pressing it against a hard surface

mahlen, zerkleinern

to cook something at a temperature just below boiling, allowing it to bubble gently

simmern, leise kochen

to cook using the steam of boiling water

dampfgaren, dampfen

to cook something at a low temperature in liquid in a closed container

schmoren, dünsten

‌to make already cooked food warm again

aufwärmen, wieder aufwärmen

to mix ingredients with a wire whisk or fork in cooking or baking to achieve a specific texture

schlagen, verrühren

to force liquid out of something by firmly twisting or pressing it

auspressen, quetschen

(of drink or food) having no pleasant or strong flavor

fade, geschmacklos

(of food) having large pieces

stückig, deftig

(of food) requiring to be chewed a lot in order to be swallowed easily

zäh, kauy

having a smooth and soft texture

cremig, weich

(of food) having a firm, dry texture that makes a sharp, crunching sound when broken or bitten

knusprig, kross

firm and making a crisp sound when pressed, stepped on, or chewed

knusprig, kross

(of food) preserved and sold in a can

aus der Dose, konserviert

the feeling of wanting food

Appetit

a large and formal meal for many people, often for a special event

Bankett

a meal with fine food or a large meal for many people celebrating a special event

Festmahl, Bankett

a meal served late in the morning, as a combination of breakfast and lunch

Brunch

a meal with many dishes from which people serve themselves at a table and then eat elsewhere

Büffet

a time in the early evening or afternoon when people have a light meal

Teestunde, Nachmittagsimbiss

a small tool with a pointy spiral metal for pulling out corks from bottles

Korkenzieher, Flaschenöffner

objects that are made of glass, particularly ones used for eating and drinking

Glaswaren, Glasgeschirr

a deep dish with a lid, used for serving soup

Suppenterrine, Suppegefäß