IELTS Académique (Band 8 et Plus) - Préparer la nourriture

to grill or barbecue food over direct high heat

griller, cuire au barbecue

to heat or cook food rapidly using a microwave oven

chauffer au micro-ondes, micro-ondes

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

faire éclater, poper

to split and flatten a poultry or game bird for cooking

ouvrir en papillon, aplatir une volaille

to heat or cook food quickly using a microwave oven

réchauffer, cuire au micro-ondes

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

écouter, faire bouillir

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

déglacer, déglazé

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

aérer, aérer (un liquide)

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

paner, fariner

to form and press dough or wet clay with the hands

pétrir, malaxer

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

griller

to partly boil food, especially vegetables

blanchir

to quickly fry food in a small amount of hot oil

faire sauter

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

griller

to make something melt or soften

dégeler, faire fondre

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

arroser

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

braiser

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

fileter, filer