음식과 음료 준비 - 화학적 조리 방법

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

염장하다, 절이다

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

말리다, 건조하다

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

발효하다, 효소 작용하다

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

마리네하다, 재우다

to preserve food by packing it in salt

소금에 절이다, 소금으로 보존하다

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

신맛을 내다, 발효시키다

(of a seed or plant) to begin growing

새싹이 나다, 자라다

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

설탕을 넣다, 단맛을 더하다

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

신맛을 더하다, 산성화하다

the process of breaking down starch molecules into sugar

아밀로리시스

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

지방으로 감싸다, 베이컨으로 감싸다

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

여열 요리, 잔열조리

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

콘체

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

응고시키다, 염소가다

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

염장하다, 절이다

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

유화하다, 혼합하다

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

거품을 내다, 거품이 나다

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

통조림하다, 보존하다

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

코팅하다, 장식하다

to break fat globules into smaller particles to prevent separation

균질화하다, 유화하다

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

마세레이트하다, 담그다

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

마리네이드하다, 재우다

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

살균하다, 파스퇴르 처리하다

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

재구성하다, 복원하다

to cool or refrigerate food or beverages to a lower temperature

차갑게 하다, 식히다

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

조정하다, 변경하다

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

풍부하게 하다, 개선하다

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

맛을 내다, 향미를 더하다

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

영양을 강화하다, 강화하다

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

기름을 바르다, 정치하다

to put something on frozen water

얼리다, 냉각하다

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

발효시키다, 부풀리다

to make something melt or soften

녹이다, 부드러워지다

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

무니에르