Pregătirea Mâncărurilor și Băuturilor - Mâncare preparată

(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

cu piper

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

cu lapte

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

în stilul regelui

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

gratinat

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

în sos

(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

gata în papillote

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

în vezică

(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

în crustă

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

pe frigăruie

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

în stil

coated with bread crumbs

pane

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

a găti-răci

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

prăjit adânc

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

picant

cooked or prepared to the desired level of completion

bine făcut

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

prăjit uscat

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

flambat

cooked in very hot oil

prăjit

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

mat

mild or soft in manner, action, or effect

blând

(eggs) boiled with both the white and yolk firm

fiert tare

having joints, segments, or sections

articulat

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

pregătit pentru cuptor

cooked or prepared excessively, resulting in an undesirable outcome

preparat excesiv

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

fierbinte

partially or fully cooked before being packaged or sold

preparat anterior

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

rare

(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

prăjit

prepared by being baked with a creamy sauce or milk

copt

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

afumat

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

fiert moale

cooked slowly in a liquid until it becomes tender and flavorful

fiert

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

prăjit pe o parte

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

crud

not fully cooked or not cooked to the desired level

negatit

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

bine făcut

(of vegetables) cut into short narrow strips

julienne

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

stil vânătoresc

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

cătării

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

umplut

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

la 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

provencal

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

necondimentat

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

migdale