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Aggettivi che Descrivono Esperienze Sensoriali - Aggettivi di preparazione del cibo
Questi aggettivi descrivono i metodi e le tecniche utilizzate in cucina e nella preparazione dei piatti, trasmettendo attributi come "grigliato", "al forno", "arrosto", ecc.
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(of food) heated and ready for consumption
cotto, pronto per il consumo
(of food) not having been heated or prepared for eating
crudo, non cotto
(of food) having been left on heat for too long, resulting in a loss of moisture, flavor, and tenderness
stracotto
not cooked sufficiently, resulting in a raw or partially cooked state
poco cotto, non sufficientemente cotto
cooked in very hot oil
fritto
cooked with dry heat, particularly in an oven
cuocere
(of food) having been cooked by exposure to dry heat, typically in an oven or over an open flame, resulting in a crispy or browned exterior
arrosto, grigliato
having been cooked over direct heat, often on a grill, resulting in a charred or seared exterior
grigliata
(of food) preserved and stored in a sealed container, typically made of metal
in scatola, conservato
having been made at home, rather than in a factory or store, especially referring to food
fatto in casa
related to foods that have not been exposed to heat or any form of cooking
crudo
(of food) having been cut into thin, flat pieces or segments
affettato, tagliato a fette
shredded into small pieces or fine fragments, typically using a grater
grattugiato, tritato
having a temperature that is only slightly warm
tiepido, templato
having to do with the preparation, cooking, or presentation of food
culinario
(of food) having portions or pieces small enough to be easily eaten in one or two bites
a misura di boccone, in piccole porzioni
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