Подготовка Еды и Напитков - Готовая еда

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

Аль денте

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

поперченый

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

с молоком

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

по-кингски

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

гратен

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

с соком

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

естественный

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

приготовленный в папillotе

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

в мочевом пузыре

(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

в корке

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

на шпажках

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

по моде

coated with bread crumbs

панированный

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

приготовить-охладить

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

обжаренный во фритюре

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

острый

cooked or prepared to the desired level of completion

приготовленный

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

сушеный

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

фламбированный

cooked in very hot oil

жареный

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

матовый

mild or soft in manner, action, or effect

нежный

(eggs) boiled with both the white and yolk firm

вкрутую

having joints, segments, or sections

суставной

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

готовый к запеканию

cooked or prepared excessively, resulting in an undesirable outcome

передержанный

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

кипяток

partially or fully cooked before being packaged or sold

предварительно приготовленный

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

редкий

(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

жаркое (мясо)

prepared by being baked with a creamy sauce or milk

запеченный под соусом

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

копченый

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

всмятку

cooked slowly in a liquid until it becomes tender and flavorful

тушеный

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

глазунья

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

сырой

not fully cooked or not cooked to the desired level

недосготовленный

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

хорошо прожаренный

(of vegetables) cut into short narrow strips

нарезанный соломкой

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

по-охотничьи

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

вяленый

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

фаршированный

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

лионская

(of food, typically chicken or veal) cooked with tomatoes, onions, garlic, and wine

маренго

a dish made of seafood, such as lobster, shrimp, or scallops, cooked in a creamy sauce

ньюбург

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

парментийский

(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

провансальский

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

без специй

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

миндальный