Préparation des Aliments et des Boissons - Techniques de Préparation des Aliments - Chimique

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

saumurer

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

sécher, déshydrater

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

fermenter, fermentationner

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

mariner

to preserve food by packing it in salt

salé, conserver avec du sel

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

fermenter, aigrir

(of a seed or plant) to begin growing

germer

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

sucrer, adoucir

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

aciduler, donner un goût acidulé à

the process of breaking down starch molecules into sugar

amylolyse

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

barder, envelopper

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

cuisson résiduelle, cuisson sur résidu

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

cailler, faire cailler

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

curer, salaisonner

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

émulsifier, mélanger

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

écumer, faire mousser

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

conserver, mettre en conserve

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

garnir, napper

to break fat globules into smaller particles to prevent separation

homogénéiser, émulsifier

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

faire macérer

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

marinader

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

pasteuriser, stériliser

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

reconstituer, restaurer

to cool or refrigerate food or beverages to a lower temperature

refroidir, rendre frais

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

modifier, ajuster

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

enrichir, améliorer

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

goûter

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

fortifier, renforcer

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

graisser, enduire de graisse

to put something on frozen water

geler

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

ajouter du levain à

to make something melt or soften

dégeler, faire fondre

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