Yiyecek ve İçecek Hazırlama - Hazır Yiyecekler

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

cooked or prepared to the desired level of completion

cooked in very hot oil

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

mild or soft in manner, action, or effect

(eggs) boiled with both the white and yolk firm

having joints, segments, or sections

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

cooked or prepared excessively, resulting in an undesirable outcome

partially or fully cooked before being packaged or sold

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

(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

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

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

(of food) not having been heated or prepared for eating

not fully cooked or not cooked to the desired level

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

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

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