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Vocabulaire pour l'IELTS Academic (Score 8-9) - Préparer la nourriture

Ici, vous apprendrez quelques mots anglais liés à la préparation des aliments qui sont nécessaires à l'examen académique IELTS.

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Vocabulary for Academic IELTS (8)

to grill or barbecue food over direct high heat

griller, rôtir

griller, rôtir

Ex: The aroma of charbroiled ribs filled the air as the barbecue competition heated up.
to nuke
[verbe]

to heat or cook food rapidly using a microwave oven

micro-ondes, chauffer au micro-ondes

micro-ondes, chauffer au micro-ondes

Ex: The reheatable breakfast burrito was designed for those who prefer nuke their morning meals .
to pop
[verbe]

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

faire éclater, frémir

faire éclater, frémir

Ex: The street popped the dough into the hot oil , frying it until it puffed up into delicious golden-brown beignets .

to split and flatten a poultry or game bird for cooking

ouvrir en papillon, fendre et aplatir

ouvrir en papillon, fendre et aplatir

Ex: She prefers spatchcock her quail before grilling them to perfection .
to zap
[verbe]

to heat or cook food quickly using a microwave oven

réchauffer, passer au micro-ondes

réchauffer, passer au micro-ondes

Ex: Whenever I need a warm beverage , I can zap my coffee in the microwave .
to baste
[verbe]

to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking

arroser

arroser

Ex: The recipe called basting the ham with a brown sugar glaze every 15 minutes .
to blanch
[verbe]

to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing

blanchir

blanchir

Ex: The home canner preferred blanch the peaches before preserving them in jars to maintain their natural color and flavor .
to scald
[verbe]

to heat a liquid, especially milk or water until it boils or gets close to that degree

ébouillanter, scaldar

ébouillanter, scaldar

Ex: The coffee connoisseur scalded the water to the precise temperature for brewing the perfect cup .
to deglaze
[verbe]

to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking

déglacer, dégraisser

déglacer, dégraisser

Ex: The turkey drippings deglazed with apple cider to create a delicious pan sauce for the Thanksgiving dinner .
to aerate
[verbe]

to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality

aérer, aérer un liquide

aérer, aérer un liquide

Ex: Bakers used a dough hook attachment on the mixer aerate bread dough , resulting in a light and airy loaf .
to dredge
[verbe]

to coat or cover food, typically with flour or breadcrumbs, before cooking

paner, fariner

paner, fariner

Ex: In the southern-style cooking , they dredge okra in cornmeal before being fried to perfection .
to knead
[verbe]

to form and press dough or wet clay with the hands

pétrir, malaxer

pétrir, malaxer

Ex: The sculptor used various hand movements knead and shape the clay into a detailed sculpture .

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

griller

griller

Ex: The aroma of chargrilled burgers wafted through the air, enticing customers into the outdoor barbecue joint.
to parboil
[verbe]

to partly boil food, especially vegetables

blanchir

blanchir

Ex: She decided parboil the rice before stir-frying it with vegetables and spices for a quick and flavorful meal .
to saute
[verbe]

to quickly fry food in a small amount of hot oil

faire sauter

faire sauter

Ex: He sauteing chicken breasts with herbs and spices for a quick and tasty dinner .
to broil
[verbe]

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

griller

griller

Ex: He prefers broil lamb chops on the grill for a delicious smoky taste .
to thaw
[verbe]

to make something melt or soften

dégeler, décongeler

dégeler, décongeler

Ex: The warmth of the sun is thawing the icy patches on the road .
to baste
[verbe]

to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking

arroser

arroser

Ex: The recipe called basting the ham with a brown sugar glaze every 15 minutes .
to braise
[verbe]

to cook food at a low temperature with a small amount of liquid in a closed container

braiser

braiser

Ex: He braising vegetables with white wine and garlic for a savory side dish .
to filet
[verbe]

to prepare or cut a piece of meat or fish into boneless, flat pieces, typically removing bones in the process

fileter, lever

fileter, lever

Ex: To prepare for the seafood feast, the chef would fillet a variety of fish, offering a diverse selection for the guests.
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