Preparación de Alimentos y Bebidas - Comida preparada

(of food, particularly pasta) cooked just enough to still have a firm texture when bitten into, without being overly soft or mushy

al dente

(of food) coated or served with a generous amount of freshly ground black or mixed peppercorns

al pimienta, con pimienta

(of a dish or beverage) made or served with milk as an ingredient

con leche, a la leche

(of food) made with diced meat that was cooked in a cream sauce with mushrooms and peppers

a la king, a la crema rey

prepared or served with a topping of breadcrumbs, cheese, or butter

gratinado, al gratén

(of food) served along with the natural juices of the food or a sauce made from those juices

au jus

(of food) prepared simply and without additional seasonings or flavorings

natural, sin aditivos

(of food) prepared by being placed inside a folded pouch made of parchment paper or aluminum foil, then baked

cocinado en papillote, preparado en papillote

(of meat or fish) cooked inside a bladder, typically from a pig, or other casing, often to preserve moisture and enhance flavor

en vejiga, en tripa

(of food) baked or cooked inside a pastry crust, such as a meat or vegetable filling wrapped in puff pastry or another type of dough

en costra, cubierto con masa

(of food) skewered and cooked on a broiler or grill

ensartado, a la parrilla

referring to a dish served with a particular style or fashion often used to describe a dessert topped with ice cream, or a dish served with a specific sauce or garnish to enhance its flavor or presentation

a la moda, a la manera

coated with bread crumbs

empanizado, rebozado

to cook food to a desired temperature, rapidly chill it, and store it in a chilled state for later use

cocinar-enfriar, cocinar-y-guardar

(of food) cooked by being fully submerged in hot oil

frito, frito en aceite profundo

(of food) highly seasoned, often with hot spices or mustard

pimentado, picante

cooked or prepared to the desired level of completion

bien hecho, cocido

(of food, usually nuts or seeds) roasted in a dry pan or oven without the addition of any fats or oils

tostado seco, asado seco

(of food) prepared using a technique where alcohol is added to a dish and ignited to create a burst of flames

flambeado, flameado

cooked in very hot oil

frito, freído

(of glass) having a textured surface that diffuses light for privacy while still letting light through

esmerilado, mate

mild or soft in manner, action, or effect

suave

(eggs) boiled with both the white and yolk firm

hervido duro, huevo duro

having joints, segments, or sections

articulado, seccionado

prepared and ready to be cooked in an oven without further preparation

listo para hornear, preparado para el horno

cooked or prepared excessively, resulting in an undesirable outcome

sobre cocido, excesivamente cocinado

very hot, often to the point of steaming or emitting heat

herviente, muy caliente

partially or fully cooked before being packaged or sold

precocido, preparado previamente

(of meat) cooked for a short time in a way that the flesh is still red inside

poco hecho

(of food) cooked in an oven or over an open flame until the food is browned on the outside and cooked through on the inside

asado, tostado

prepared by being baked with a creamy sauce or milk

gratinado, con salsa cremosa

(of food) exposed to smoke from burning wood or other materials during the cooking or preservation process

ahumado

(eggs) boiled for a short time, with a runny or partially set yolk

pasado por agua, huevo semi-cocido

cooked slowly in a liquid until it becomes tender and flavorful

estofado, a fuego lento

a dish made from an egg that is fried on one side until the white is set and the yolk is still runny

frito por un lado, huevo estrellado

(of food) not having been heated or prepared for eating

crudo, sin cocinar

not fully cooked or not cooked to the desired level

poco hecho, poco cocido

(of meat) completely cooked in a way that there is not any pink flesh inside

bien cocido

(of vegetables) cut into short narrow strips

en juliana

cooked with mushrooms, shallots, and herbs, often finished with a wine-based sauce

a la cazadora, estilo cazadora

preserved using methods like salting or smoking to prevent spoilage and enhance taste

curado, ahumado

(of food) stuffed or filled with a mixture of ingredients

relleno, stuffed

cooked with onions, which are often diced or sliced and fried until golden brown and caramelized

a la lyonnaise, cocinado a la lyonnesa

(of food, typically chicken or veal) cooked with tomatoes, onions, garlic, and wine

marengo

a dish made of seafood, such as lobster, shrimp, or scallops, cooked in a creamy sauce

nueva-burgo, plato de mariscos

(of food) made with potatoes, often mashed or sliced, as a key ingredient or featured element

parmentier, de papa

(of food) characteristic of the food of Provence in southeastern France, known for its use of fresh ingredients like tomatoes, garlic, and herbs, often prepared with simple techniques like grilling or stewing

provenzal, provenzales

(of food) not seasoned, garnished, or prepared with additional ingredients or sauces

sin sazonar, natural

a cooking technique where food, typically fish, is coated or garnished with almonds or almond flakes

almendrado