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

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

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

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

to preserve food by applying salt to prevent spoilage

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

(of a seed or plant) to begin growing

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

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

the process of breaking down starch molecules into sugar

to prevent lean meats from drying out during roasting

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

a machine used in chocolate making to refine and smooth the texture and flavor of chocolate

to cause or undergo the separation of a liquid, often milk, into solid curds

to preserve food by treating it with salt, smoke, sugar, or other substances

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

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

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

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

to break fat globules into smaller particles to prevent separation

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

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

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

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

to cool or refrigerate food or beverages to a lower temperature

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

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

to give food or drink a particular taste by adding another ingredient

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

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

to put something on frozen water

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

to make something melt or soften

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