Bereiding van Eten en Drinken - Bereid voedsel

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

al dente, beetgarend

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

peperig, met peper

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

met melk, melkachtig

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

in koninklijke stijl, zoals een koning

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

gratin, met kaas overgoten

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

in jus

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

natuurlijk, zonder toevoegingen

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

bereid in papillotte, gekookt in papillotte

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

in blaas, in darm

(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

in de korst, gepakt in deeg

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

gemarineerd, gegrild

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

in de mode, op style

coated with bread crumbs

paneer, met broodkruimels bedekt

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

koken-koelen, kook-en-koel

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

diep gefrituurd, in olie gebakken

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

gekruid, heet

cooked or prepared to the desired level of completion

goed gaar, klaar

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

droog geroosterd, zonder olie geroosterd

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

flamberen, met alcohol gebrand

cooked in very hot oil

gebakken, gefrituurd

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

frosted, mat

mild or soft in manner, action, or effect

zacht, gentiel

(eggs) boiled with both the white and yolk firm

hardgekookt, gekookt ei

having joints, segments, or sections

gewricht, segmenten

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

ovenklaar, gereed voor in de oven

cooked or prepared excessively, resulting in an undesirable outcome

te gaar, overgaar

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

koken heet, zeer heet

partially or fully cooked before being packaged or sold

voorgekookt, voorbereid

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

rauw, rood van binnen

(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

geroosterd, gebraden

prepared by being baked with a creamy sauce or milk

gegratineerd, met romige saus

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

gerookt

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

zachtgekookt, zachtgekookt ei

cooked slowly in a liquid until it becomes tender and flavorful

stoofpot, gestoofd

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

gebakken aan één kant, spiegelei

(of food) not having been heated or prepared for eating

rauw, ongekookt

not fully cooked or not cooked to the desired level

nog niet gaar, ondergekookt

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

goed doorbakken, doorbakken

(of vegetables) cut into short narrow strips

julienne

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

jagerstijl, in jagersaus

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

gezouten, gerookt

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

gevuld, opgevuld

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

lyonnaise, in Lyonnaise-stijl

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

marengo

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

newburgh, zeevruchten gerecht

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

parmentier, met aardappelen

(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

provençaals, provençaalse

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

ongekruid, natuurlijk

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

amandel