Подготовка Еды и Напитков - Методы приготовления пищи — химические

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

солить

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

сушить, обсушивать

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

ферментировать, бродить

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

мариновать

to preserve food by packing it in salt

солить, консервировать солью

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

сбрасывать, подкислять

(of a seed or plant) to begin growing

давать всходы

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

сахарить, сладить

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

подкислять, добавлять кислоты в

the process of breaking down starch molecules into sugar

амилолиз

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

заворачивать в жир, укрывать жиром

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

остаточное приготовление, классическая прожарка

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

конч, конче

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

свертываться, коагулировать

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

квасить, засаливать

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

эмульгировать, смешивать

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

пена, взбивать

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

консервировать, закрывать в банки

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

покрывать, налипать

to break fat globules into smaller particles to prevent separation

гомогенизировать, эмульгировать

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

вымачивать

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

замариновать

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

пастеризовать, стерилизовать

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

реконституировать, восстанавливать

to cool or refrigerate food or beverages to a lower temperature

охладить

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

корректировать, изменять

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

обогащать, улучшать

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

приправить

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

обогащать, укреплять

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

смазать, нанести жир

to put something on frozen water

охлаждать

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

ставить на дрожжах

to make something melt or soften

растаять

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

мюньер