학문적 IELTS (밴드 8 이상) - 음식 준비

to grill or barbecue food over direct high heat

그릴에 굽다, 바베큐하다

to heat or cook food rapidly using a microwave oven

전자레인지에 데우다, 전자레인지로 요리하다

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

터지다, 튀기다

to split and flatten a poultry or game bird for cooking

버터플라이 형태로 자르다, 납작하게 하다

to heat or cook food quickly using a microwave oven

데우다, 전자레인지로 요리하다

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

바르다, 뿌리다

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

블랜칭하다, 뜨거운 물에 담그다

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

끓이다, 가열하다

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

디글레이즈하다, 디글레이징

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

공기를 주입하다, 공기를 통하다

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

빵가루를 입히다, 가루를 묻히다

to form and press dough or wet clay with the hands

반죽하다, 반죽하기

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

숯불에 굽다, 고온에서 요리하다

to partly boil food, especially vegetables

부분 익히다, 앗가리다

to quickly fry food in a small amount of hot oil

볶다, 소테하다

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

브로일하다, 그릴하다

to make something melt or soften

녹이다, 부드러워지다

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

바르다, 뿌리다

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

찜 요리하다, 저온 조리하다

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

필레로 자르다, 살코기로 자르다