Paghahanda ng Pagkain at Inumin - Mga Paraan ng Pagluluto ng Kemikal

to soak food in a solution of water and salt, often to preserve or flavor it

magsalinsal, mag-marinate

to remove moisture from something, such as food or flowers, to preserve it, typically by exposing them to air, heat, or both

patuyuin, magpatuyot

to trigger a process where microorganisms break down sugars in a substance, often creating alcohol or acids

fermento, mangailangan

to soak food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and softness before cooking

marinahin, ibabad

to preserve food by packing it in salt

asin, magpreserba sa asin

to make something taste tangy or tart by adding acid or letting it ferment

mag-asim, mag-ferment

(of a seed or plant) to begin growing

sumibol, lumitaw

to use sugar or a sweetener, to add a sweet taste to something

asukal, tamisin

to add something that makes a food or drink slightly sour or tangy

i-asidulato, maglagay ng asido sa

the process of breaking down starch molecules into sugar

amilolisis

to wrap meat with strips of fat, such as bacon or lard, to add moisture and flavor during cooking

balutin, balot

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

natitirang pagluluto, pagsisiguro ng init

a machine used in chocolate making to refine and smooth the texture and flavor of chocolate

conche

to cause or undergo the separation of a liquid, often milk, into solid curds

matigas, magkulog

to preserve or flavor food by treating it with salt, sugar, or spices

nais, i-curing

to mix substances together so that they become a smooth and stable blend

emulsify, paghaluin

to cause a liquid to form foam or bubbles by agitating or stirring it vigorously

buhos ng bula, foamed

to preserve food by sealing it in an airtight container, typically made of metal, through sterilization and vacuum sealing

i-kahon, magtanong

to spread or coat a cake or baked goods with a layer of sweet, often creamy, topping

lagyan, balutan

to break fat globules into smaller particles to prevent separation

homogeneize, emulsify

to soften or break down food by soaking it in a liquid, often a flavored liquid like wine or vinegar

macerate, ibabad

to leave food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and tenderness before cooking

marinade, ibabad

to heat a liquid, like milk or juice, to kill harmful bacteria while preserving its taste and nutrients

pasteurize, isterilisado

to restore something to its original state, often by adding liquid or other ingredients to bring it back to its original form or condition

mulihin, iyakan

to cool or refrigerate food or beverages to a lower temperature

palamigin, kalamigan

to adjust or modify food or a dish, typically by adding or changing ingredients or flavors

baguhin, ayusin

to add nutrients, flavors, or other ingredients to food to enhance its nutritional value, taste, or texture

pagyamanin, pahusayin

to improve or change the taste of a dish by adding spices, vegetables, etc. to it

magbigay lasa, i-season

to add vitamins, minerals, or other nutrients to food or beverages to increase their nutritional content

patibayan, palakasin

to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication

lagyan ng mantika, salsalin ng grasa

to put something on frozen water

yelo, i-freeze

to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process

pabalik, fermento

to make something melt or soften

magpuno, padilatin

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