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Accademico IELTS (Banda 8 e Superiore) - Preparando il cibo

Qui imparerai alcune parole inglesi relative alla preparazione del cibo necessarie per l'esame accademico IELTS.

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Vocabulary for Academic IELTS (8)
to charboil

to grill or barbecue food over direct high heat

grigliare

grigliare

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to nuke

to heat or cook food rapidly using a microwave oven

scaldare

scaldare

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to pop

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

scoppiare

scoppiare

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to spatchcock

to split and flatten a poultry or game bird for cooking

aprire a farfalla

aprire a farfalla

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to zap

to heat or cook food quickly using a microwave oven

scaldare

scaldare

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to baste

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

imbastire

imbastire

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to blanch

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

sbollentare

sbollentare

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to scald

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

scaldare

scaldare

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to deglaze

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

deglassare

deglassare

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to aerate

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

aerare

aerare

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to dredge

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

impanare

impanare

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to knead

to form and press dough or wet clay with the hands

impastare

impastare

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to chargrill

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

grigliate

grigliate

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to parboil

to partly boil food, especially vegetables

ustionare

ustionare

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to saute

to quickly fry food in a small amount of hot oil

soffriggere

soffriggere

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to broil

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

cuocere alla griglia

cuocere alla griglia

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to thaw

to make something melt or soften

scongelare

scongelare

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to baste

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

imbastire

imbastire

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to braise

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

brasare

brasare

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to filet

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

filettare

filettare

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