to soak food in a solution of water and salt, often to preserve or flavor it
to remove moisture from something, such as food or flowers, to preserve it, typically by exposing them to air, heat, or both
to trigger a process where microorganisms break down sugars in a substance, often creating alcohol or acids
Información Gramatical:
to soak food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and softness before cooking
to preserve food by packing it in salt
to make something taste tangy or tart by adding acid or letting it ferment
Información Gramatical:
(of a seed or plant) to begin growing
to use sugar or a sweetener, to add a sweet taste to something
to add something that makes a food or drink slightly sour or tangy
the process of breaking down starch molecules into sugar
Amylolysis is a biological process in which complex carbohydrates, such as starches, are broken down into simpler sugars by the action of enzymes called amylases. These enzymes help break the bonds holding glucose units together in starch molecules. Amylolysis occurs naturally during digestion in animals and humans, where amylases produced in the saliva and pancreas break down dietary starch into glucose and other simple sugars that can be absorbed by the body. In industrial processes, such as brewing and baking, amylolysis is utilized to convert starches into fermentable sugars or to improve the texture and flavor of food products.
to wrap meat with strips of fat, such as bacon or lard, to add moisture and flavor during cooking
(cocción por retención de calor)
cocción residual
/kæɹɪˌoʊvɚ kʊkɪŋ/
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
Carryover cooking, also known as residual cooking or resting, is a phenomenon that occurs after removing food from a heat source, such as an oven or grill. During carryover cooking, the internal temperature of the food continues to rise even after it has been removed from the heat source. This is due to the transfer of heat from the hotter exterior of the food to the cooler interior. Carryover cooking can significantly affect the final doneness and texture of the food, especially meats. For example, a steak removed from the grill will continue to cook as it rests, resulting in a rise in internal temperature and further cooking of the meat's proteins. Carryover cooking is an important factor to consider when determining the cooking time and doneness of foods, particularly when cooking meats and baked goods.
Información Gramatical:
a machine used in chocolate making to refine and smooth the texture and flavor of chocolate
A conche is a machine used in the production of chocolate to refine and smooth the texture of chocolate mass. It consists of a shallow, oblong vessel with a granite or metal bottom and large, heavy granite or metal rollers. The chocolate mass, along with other ingredients such as sugar and cocoa butter, is continuously kneaded by the rollers as they rotate and move back and forth across the bottom of the conche. This process helps to break down large particles in the chocolate, distribute cocoa butter evenly, and remove unwanted moisture and acidity, resulting in a smoother, more refined texture and improved flavor. Conching can take several hours or even days, depending on the desired characteristics of the chocolate. It is a crucial step in chocolate production, contributing to the development of the chocolate's flavor, texture, and mouthfeel.
to cause or undergo the separation of a liquid, often milk, into solid curds
to preserve or flavor food by treating it with salt, sugar, or spices
to mix substances together so that they become a smooth and stable blend
Información Gramatical:
to cause a liquid to form foam or bubbles by agitating or stirring it vigorously
to preserve food by sealing it in an airtight container, typically made of metal, through sterilization and vacuum sealing
to spread or coat a cake or baked goods with a layer of sweet, often creamy, topping
Información Gramatical:
to break fat globules into smaller particles to prevent separation
to soften or break down food by soaking it in a liquid, often a flavored liquid like wine or vinegar
to leave food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and tenderness before cooking
to heat a liquid, like milk or juice, to kill harmful bacteria while preserving its taste and nutrients
to restore something to its original state, often by adding liquid or other ingredients to bring it back to its original form or condition
to cool or refrigerate food or beverages to a lower temperature
Información Gramatical:
to adjust or modify food or a dish, typically by adding or changing ingredients or flavors
to add nutrients, flavors, or other ingredients to food to enhance its nutritional value, taste, or texture
Información Gramatical:
to improve or change the taste of a dish by adding spices, vegetables, etc. to it
to add vitamins, minerals, or other nutrients to food or beverages to increase their nutritional content
Información Gramatical:
to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication
to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process
Información Gramatical:
to make something melt or soften
Información Gramatical:
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
Meunière is a classic French cooking technique and dish that involves lightly coating fish fillets with flour and then sautéing them in butter. The dish is typically seasoned with salt, pepper, and lemon juice, and sometimes garnished with parsley. The flour helps create a golden crust on the fish while also thickening the sauce made from the butter and pan drippings. Meunière is often served with a side of vegetables or potatoes and it is commonly made with delicate white fish such as sole, trout, or flounder.
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