Preparação de Alimentos e Bebidas - Comida pronta

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

al dente

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

ao pimenta

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

com leite

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

a la king

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

gratinado

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

suculento

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

natural

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

cozinhado em papillote

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

em bexiga

(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

em crosta

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

espetado

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

na moda

coated with bread crumbs

empanado

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

cozinhar-resfriar

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

fritura profunda

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

apimentado

cooked or prepared to the desired level of completion

bem feito

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

torrado a seco

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

flambado

cooked in very hot oil

frito

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

fosco

mild or soft in manner, action, or effect

suave

(eggs) boiled with both the white and yolk firm

cozido duro

having joints, segments, or sections

articulado

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

pronto para assar

cooked or prepared excessively, resulting in an undesirable outcome

excessivamente cozido

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

quente

partially or fully cooked before being packaged or sold

pré-cozido

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

mal passado

(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

assado

prepared by being baked with a creamy sauce or milk

gratinado

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

defumado

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

ovelha mole

cooked slowly in a liquid until it becomes tender and flavorful

cozido

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

frito de um lado

(of food) not heated, remaining in its raw or natural state

cru

not fully cooked or not cooked to the desired level

pouco cozido

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

bem passado

(of vegetables) cut into short narrow strips

julienne

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

à caçadora

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

curado

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

recheado

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

à lyonnaise

(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

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

parmentier

(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

provençal

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

sem tempero

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

amêndoa