食べ物と飲み物の準備 - 惣菜

(of food, particularly pasta) cooked just enough to still have a firm texture when bitten into, without being overly soft or mushy

アルデンテ

(of food) coated or served with a generous amount of freshly ground black or mixed peppercorns

オ・ポワブル

(of a dish or beverage) made or served with milk as an ingredient

オーレ

(of food) made with diced meat that was cooked in a cream sauce with mushrooms and peppers

ああ、王様

prepared or served with a topping of breadcrumbs, cheese, or butter

グラタン

(of food) served along with the natural juices of the food or a sauce made from those juices

オージュス

(of food) prepared simply and without additional seasonings or flavorings

自然な

(of food) prepared by being placed inside a folded pouch made of parchment paper or aluminum foil, then baked

パピヨット

(of meat or fish) cooked inside a bladder, typically from a pig, or other casing, often to preserve moisture and enhance flavor

アンヴェシー

(of food) baked or cooked inside a pastry crust, such as a meat or vegetable filling wrapped in puff pastry or another type of dough

途中で

(of food) skewered and cooked on a broiler or grill

パンフレットで

referring to a dish served with a particular style or fashion often used to describe a dessert topped with ice cream, or a dish served with a specific sauce or garnish to enhance its flavor or presentation

アラモード

coated with bread crumbs

パン粉をまぶした

to cook food to a desired temperature, rapidly chill it, and store it in a chilled state for later use

クックチル

(of food) cooked by being fully submerged in hot oil

揚げ

(of food) highly seasoned, often with hot spices or mustard

悪魔の

cooked or prepared to the desired level of completion

終わり

(of food, usually nuts or seeds) roasted in a dry pan or oven without the addition of any fats or oils

乾煎り

(of food) prepared using a technique where alcohol is added to a dish and ignited to create a burst of flames

フランベ

cooked in very hot oil

揚げた

(of glass) having a textured surface that diffuses light for privacy while still letting light through

曇った

mild or soft in manner, action, or effect

親切

(eggs) boiled with both the white and yolk firm

ハードボイルド

having joints, segments, or sections

ジョイントされた

prepared and ready to be cooked in an oven without further preparation

オーブン対応

cooked or prepared excessively, resulting in an undesirable outcome

やりすぎた

very hot, often to the point of steaming or emitting heat

熱々

partially or fully cooked before being packaged or sold

調理済み

(of meat) cooked for a short time in a way that the flesh is still red inside

未調理の

(of food) cooked in an oven or over an open flame until the food is browned on the outside and cooked through on the inside

ローストした

prepared by being baked with a creamy sauce or milk

スカラップ状の

(of food) exposed to smoke from burning wood or other materials during the cooking or preservation process

燻製

(eggs) boiled for a short time, with a runny or partially set yolk

半熟

cooked slowly in a liquid until it becomes tender and flavorful

煮込み

a dish made from an egg that is fried on one side until the white is set and the yolk is still runny

サニーサイドアップ

(of food) not heated, remaining in its raw or natural state

未調理の

not fully cooked or not cooked to the desired level

やり残した

(of meat) completely cooked in a way that there is not any pink flesh inside

完全に調理された

(of vegetables) cut into short narrow strips

千切りになった

cooked with mushrooms, shallots, and herbs, often finished with a wine-based sauce

猟師

preserved using methods like salting or smoking to prevent spoilage and enhance taste

治った

(of food) stuffed or filled with a mixture of ingredients

ファルシ

cooked with onions, which are often diced or sliced and fried until golden brown and caramelized

リヨネーズ

(of food, typically chicken or veal) cooked with tomatoes, onions, garlic, and wine

マレンゴ

a dish made of seafood, such as lobster, shrimp, or scallops, cooked in a creamy sauce

ニューバーグ

(of food) made with potatoes, often mashed or sliced, as a key ingredient or featured element

パルマンティエ

(of food) characteristic of the food of Provence in southeastern France, known for its use of fresh ingredients like tomatoes, garlic, and herbs, often prepared with simple techniques like grilling or stewing

プロヴァンスカル

(of food) not seasoned, garnished, or prepared with additional ingredients or sauces

服を脱いだ

a cooking technique where food, typically fish, is coated or garnished with almonds or almond flakes

アーモンジン