Préparation des Aliments et des Boissons - Techniques de Préparation des Aliments - Chaleur Sèche

to cook food, usually in an oven, without any extra fat or liquid

cuire, faire cuire

a baking technique where a pastry crust is partially or fully baked before adding the filling

précuire, cuire à blanc

to grill food over fire, adding flavor with marinades or spices

faire au barbecue, faire cuire au barbecue

to cook food directly over or under high heat, typically on a metal tray

griller

a chemical reaction between amino acids and reducing sugars that results in the browning and flavor development of food when heated

réaction de Maillard, réaction de Maillard (browning)

to cook something, especially meat, over a fire or in an oven for an extended period

rôtir

to quickly cook the surface of food at high heat to develop a crust or color

saisir, griller

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

griller

to cook food, typically chicken, in a manner that it is first marinated, coated in flour, and then pressure-cooked

mariner et frémir, faire frémir

to cook or heat something until it turns a golden or darker color

faire dorer, brunir

to heat sugar or other foods until it becomes a golden brown color and develops a rich flavor and aroma

caraméliser, carameliser

to grill food on a hot grill or open flame to achieve a charred or smoky flavor and a distinctive grilled texture

griller, cuire au barbecue

to cook food, typically nuts, seeds, or spices, in a dry skillet or pan without the addition of any oil or fat

faire griller à sec, rôtir à sec

to cook food in an oven

cuire au four, rôtir

to cook food on a traditional Japanese grill, usually involving grilling, searing, or cooking over high heat

hibachi, griller sur un hibachi

to heat or cook something, especially food, in a microwave

cuire au micro-ondes

to grill or barbecue food over direct high heat

griller, cuire au barbecue

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

griller

to make something crunchy by removing moisture, often through cooking or baking

croustillant, rendre croustillant

to cook food on a flat, heated surface, often without the use of additional oil or fat, until it is cooked to desired doneness

griller, cuisiner sur une plaque

to heat or cook food rapidly using a microwave oven

chauffer au micro-ondes, micro-ondes

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

faire éclater, poper

to begin cooking or heating something, especially on a stove

mettre sur, allumer

to warm previously cooked food

réchauffer

to split and flatten a poultry or game bird for cooking

ouvrir en papillon, aplatir une volaille

to make food such as bread or cheese brown by heating it

faire griller

to heat or cook food quickly using a microwave oven

réchauffer, cuire au micro-ondes

to heat a grill or an oven before putting food in it

préchauffer

to gently heat previously cooked or chilled food to bring it to a desired temperature

réchauffer doucement, réchauffer légèrement