Listahan ng mga Salita sa Antas C2 - Naghahanda ng pagkain

to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing

nilaga, pagtanggal ng balat

to heat a liquid, especially milk or water until it boils or gets close to that degree

pakuluin, initin

to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking

deglaze, deglazing

to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality

aerate, pag-araw

to coat or cover food, typically with flour or breadcrumbs, before cooking

i-empanada, i-breadcrumb

to form and press dough or wet clay with the hands

masahin, mamaluktot

to cook food, especially meat or fish, at a very high temperature

i-grill, mag-charcoal grill

to partly boil food, especially vegetables

blanch, pas cooking

to quickly fry food in a small amount of hot oil

gisahin, iprito

to cook food, especially meat or fish, under or over direct heat

i-broil, mag-grill

to prepare or cut a piece of meat or fish into boneless, flat pieces, typically removing bones in the process

mag-filet, tanggalin ang buto

to cook food at a low temperature with a small amount of liquid in a closed container

pagaang, nag-braise

to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand

magbloom, mag-hydrate

to grill or barbecue food over direct high heat

i-grill, magluto sa grill

to heat or cook food rapidly using a microwave oven

magmikro, init sa microwave

to cook food in hot oil or fat until it bursts open or becomes crispy, such as popcorn

pumutok, luto

to split and flatten a poultry or game bird for cooking

bukas na parang paruparo, ipakat ang ibon

to heat or cook food quickly using a microwave oven

initin, magluto sa microwave

to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking

buhusan, balutan