Préparation des Aliments et des Boissons - Techniques de Préparation des Aliments - Chaleur Humide
Ici, vous apprendrez quelques mots anglais liés aux méthodes de cuisson à chaleur humide, tels que « faire bouillir », « simmer » et « poach ».
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to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking
arroser
to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing
blanchir
to cook food at a low temperature with a small amount of liquid in a closed container
braiser
to cook something gently in water just below boiling point
dorloter
to soak something in liquid in order to get the flavor of it
infuser
to cook food, especially fish, in a small amount of boiling water or another liquid
pocher
to prepare food by cooking it in a sealed pot under high pressure
cuire à la cocotte-minute
to cook something at a temperature just below boiling, allowing it to bubble gently
faire mijoter
to cook something at a low temperature in liquid in a closed container
mijoter
(of food, particularly pasta) cooked just enough to still have a firm texture when bitten into, without being overly soft or mushy
al dente
a container of hot water used for slow cooking or keeping food warm
bain marie
a Chinese cooking technique that involves simmering meat in a flavored liquid until it becomes tender and develops a rich red color
cuisine rouge
a cooking technique that involves slow cooking meat in fat at a low temperature, resulting in tender and flavorful meat
une des techniques de cuisson
to cook something slowly in a large, cylindrical container made from clay, over low heat
cruche
to simmer a liquid until it thickens and intensifies in flavor through evaporation
réduire
to subject animal fat to heat, causing it to liquefy and allowing impurities to separate
rendre
to cook something slowly until there is only a small amount of liquid left
se réduire
to make a liquid clear or pure by removing suspended matter or impurities
clarifier
to heat a liquid, especially milk or water until it boils or gets close to that degree
faire bouillir quelque chose