Preparazione di Cibo e Bevande - Metodi di cottura chimica

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

salare, marinare

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

asciugare, disidratare

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

fermentare, fermentazione

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

marinare

to preserve food by packing it in salt

salare, conservare con sale

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

acidificare, fermentare

(of a seed or plant) to begin growing

germogliare

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

zuccherare, addolcire

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

acidulare, dare un sapore acidulo a

the process of breaking down starch molecules into sugar

amiloisi

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

bardare, avvolgere

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

cottura residua, cottura per mantenimento del calore

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

conca

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

cagliare, coagulare

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

curare, salare

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

emulsionare, mescolare

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

montare, schiumare

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

conservare, mettere in conserva

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

glassare, ricoprire

to break fat globules into smaller particles to prevent separation

omogeneizzare, emulsionare

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

macerare, ammorbidire

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

marinare

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

pastorizzare, sterilizzare

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

ricostituire, ripristinare

to cool or refrigerate food or beverages to a lower temperature

raffreddare, refrigerare

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

modificare, aggiustare

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

arricchire, migliorare

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

saporare

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

fortificare, rinforzare

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

ungere, grassare

to put something on frozen water

congelare

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

lievitare, fermentare

to make something melt or soften

scongelare, ammorbidire

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

alla mugnaia