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 a combination of both

sécher

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

fermenter

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

saler

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

faire quelque chose d'aigre

(of a seed or plant) to begin growing

germer

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

sucrer

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

aciduler

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

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 de report

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

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

guérir

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

émulsifier

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

bouillonner

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

pouvoir

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

givrer

to break fat globules into smaller particles to prevent separation

homogénéiser

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

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

to cool or refrigerate food or beverages to a lower temperature

refroidir

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

traiter

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

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

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

graisser

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

décongeler

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