Preparação de Alimentos e Bebidas - Métodos de cozimento químico

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

salgar, marinar

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

secar, desidratar

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

fermentar, fermentação

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

marinar, temperar

to preserve food by packing it in salt

salgar, conservar com sal

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

azedar, fermentar

(of a seed or plant) to begin growing

germinar, brotar

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

açucar, adoçar

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

acidular, dar um sabor ácido a

the process of breaking down starch molecules into sugar

amilólise

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

barbar, envolver

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

cozimento residual, cozimento por calor retido

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

conche

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

coalhar, coagular

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

curar, salgar

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

emulsionar, misturar

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

espumar, fazer espuma

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

envasar, conservar

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

cobrir, glaciar

to break fat globules into smaller particles to prevent separation

homogeneizar, emulsionar

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

macerar, deixar de molho

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

marinar, deixar de molho

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

pasteurizar, esterilizar

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

reconstituir, restaurar

to cool or refrigerate food or beverages to a lower temperature

refrigerar, esfriar

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

modificar, ajustar

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

enriquecer, melhorar

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

temperar, dar sabor

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

fortificar, reforçar

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

untar, engrossar

to put something on frozen water

congelar, gelar

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

fermentar, fazer crescer

to make something melt or soften

descongelar, amolecer

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

à meunière