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Adjective care Descriu Experiențele Senzoriale - Adjective de preparare a alimentelor
Aceste adjective descriu metodele și tehnicile utilizate în gătit și prepararea felurilor de mâncare, transmitând atribute precum "la grătar", "copt", "fript" etc.
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Chestionar
(of food) heated and ready for consumption
fiert, gata de consum
(of food) not having been heated or prepared for eating
crud, necopt
(of food) having been left on heat for too long, resulting in a loss of moisture, flavor, and tenderness
fiert prea mult
not cooked sufficiently, resulting in a raw or partially cooked state
nefiert suficient, gătit insuficient
cooked in very hot oil
prăjit, fript
cooked with dry heat, particularly in an oven
copt, la cuptor
(of food) having been cooked by exposure to dry heat, typically in an oven or over an open flame, resulting in a crispy or browned exterior
fript, copt
having been cooked over direct heat, often on a grill, resulting in a charred or seared exterior
la grătar, fript la grătar
(of food) preserved and stored in a sealed container, typically made of metal
conservat, păstrat într-un recipient sigilat
having been made at home, rather than in a factory or store, especially referring to food
făcut în casă, de casă
related to foods that have not been exposed to heat or any form of cooking
crud, necopt
(of food) having been cut into thin, flat pieces or segments
feliat, tăiat în felii
shredded into small pieces or fine fragments, typically using a grater
ras, tocat
having a temperature that is only slightly warm
călduț, ușor cald
having to do with the preparation, cooking, or presentation of food
culinar
(of food) having portions or pieces small enough to be easily eaten in one or two bites
de mărimea unei înghițituri, în bucăți mici
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