Bereiding van Eten en Drinken - Chemische kookmethoden
Hier leert u enkele Engelse woorden die verband houden met chemische kookmethoden, zoals "pekel", "curdle" en "homogenize".
Herzien
Flashcards
Spelling
Quiz
to soak food in a solution of water and salt, often to preserve or flavor it
pekelen
to remove moisture from something, such as food or flowers, to preserve it, typically by exposing them to air, heat, or a combination of both
drogen
to trigger a process where microorganisms break down sugars in a substance, often creating alcohol or acids
gisten
to soak food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and softness before cooking
marineren
to make something taste tangy or tart by adding acid or letting it ferment
iets zuur maken
to use sugar or a sweetener, to add a sweet taste to something
suikeren
to add something that makes a food or drink slightly sour or tangy
verzuren
the process of breaking down starch molecules into sugar
amylolyse
to wrap meat with strips of fat, such as bacon or lard, to add moisture and flavor during cooking
bard
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
overgedragen koken
a machine used in chocolate making to refine and smooth the texture and flavor of chocolate
schelp
to cause or undergo the separation of a liquid, often milk, into solid curds
stremmen
to preserve or flavor food by treating it with salt, sugar, or spices
genezen
to mix substances together so that they become a smooth and stable blend
emulsie geven
to cause a liquid to form foam or bubbles by agitating or stirring it vigorously
schuimen
to preserve food by sealing it in an airtight container, typically made of metal, through sterilization and vacuum sealing
kunnen
to spread or coat a cake or baked goods with a layer of sweet, often creamy, topping
doen bevriezen
to break fat globules into smaller particles to prevent separation
homogeniseren
to soften or break down food by soaking it in a liquid, often a flavored liquid like wine or vinegar
weken
to leave food in a seasoned liquid, typically containing oil, vinegar, herbs, and spices, to enhance its flavor and tenderness before cooking
marineren
to heat a liquid, like milk or juice, to kill harmful bacteria while preserving its taste and nutrients
pasteuriseren
to restore something to its original state, often by adding liquid or other ingredients to bring it back to its original form or condition
opnieuw samenstellen
to cool or refrigerate food or beverages to a lower temperature
afkoelen
to adjust or modify food or a dish, typically by adding or changing ingredients or flavors
knoeien met
to add nutrients, flavors, or other ingredients to food to enhance its nutritional value, taste, or texture
to improve or change the taste of a dish by adding spices, vegetables, etc. to it
marineren
to add vitamins, minerals, or other nutrients to food or beverages to increase their nutritional content
versterken
to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication
invetten
to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process
doordringen
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
meunière