食べ物と飲み物の準備 - 化学的調理法

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

塩水に浸す, マリネする

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

乾かす, 干す

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

発酵させる, 醸す

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

マリネする, 漬け込む

to preserve food by packing it in salt

塩漬けにする, 保存するために塩入れする

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

酸っぱくする, 発酵させる

(of a seed or plant) to begin growing

芽生える, 成長する

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

砂糖を加える, 甘くする

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

酸味を加える, 酸性にする

the process of breaking down starch molecules into sugar

アミロリシス

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

バードする, 脂肪を巻く

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

余熱調理, 持続的調理

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

コンチ

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

凝固させる, カードル

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

治療する, 保存する

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

エマルジョン化する, 混合する

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

泡立てる, フォームする

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

缶詰にする, 保存する

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

覆う, デコレーションする

to break fat globules into smaller particles to prevent separation

均質化する, エマルジョン化する

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

マセレートする, 漬け込む

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

マリネする, 漬け込む

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

殺菌する, パスツール処理する

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

再構成する, 復元する

to cool or refrigerate food or beverages to a lower temperature

冷やす, チルする

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

調整する, 変更する

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

豊かにする, 改善する

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

味付けする, 風味を加える

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

栄養を加える, 強化する

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

油を塗る, グリースを塗る

to put something on frozen water

凍らせる, 冷やす

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

発酵させる, 膨らませる

to make something melt or soften

解凍する, 柔らかくする

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

ムニエル