C1-Wortliste - Kochen

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

Teig

to combine different substances together

Mischen

to cut a piece of cooked meat into smaller pieces

Fleisch in Stücke schneiden

to cook food by holding it under oil

frittieren

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

entfrosten

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

verdauen

to crush food into a soft mass

etwas in Püree verwandeln

to warm previously cooked food

Essen aufwärmen

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

Gitter

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

etwas mahlen

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

kochen

to cook using the steam of boiling water

dämpfen

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

schmoren

‌to make already cooked food warm again

Essen aufwärmen

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

peitschen

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

drücken

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

fade

(of food) having large pieces

(Essen) mit großen Zutaten

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

zäh

having a smooth and soft texture like cream

cremig

(of food) having a pleasant, dry, and hard texture or surface that is easily broken or crushed

knusprig

(of food) firm and making a sharp sound when bitten or chewed

knackig

(of food) preserved and sold in a can

verzinnt

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

üppiges Essen

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

Teezeit

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

Korkenzieher

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

Glasgeschirr

a deep dish with a lid, used for serving soup

Terrine