Chuẩn Bị Thực Phẩm và Đồ Uống - Phương pháp nấu hóa học

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

ngâm trong nước muối, ướp

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

sấy khô, làm khô

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

lên men, ủ

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

ướp gia vị, tẩm gia vị

to preserve food by packing it in salt

ướp muối, bảo quản bằng muối

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

làm chua, lên men

(of a seed or plant) to begin growing

mọc, nảy mầm

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

đường hóa, làm ngọt

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

làm chua, thêm vị chua vào

the process of breaking down starch molecules into sugar

amylolysis

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

quấn thịt, bọc mỡ

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

nấu còn lại, nấu bằng nhiệt dư

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

máy conche

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

đông đặc, tạo thành vón

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

ủ, ướp

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

nhũ hoá, trộn đều

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

đánh bọt, khuấy bọt

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

đóng hộp, bảo quản

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

trang trí, phủ lớp

to break fat globules into smaller particles to prevent separation

đồng nhất hóa, emulsion hóa

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

ngâm, làm mềm

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

ướp, ngâm

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

tiệt trùng, khử trùng

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

tái cấu trúc, khôi phục

to cool or refrigerate food or beverages to a lower temperature

làm mát, làm lạnh

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

điều chỉnh, sửa đổi

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

làm phong phú, cải thiện

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

nêm, thêm hương vị

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

tăng cường, nâng cao

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

bôi mỡ, thoa dầu

to put something on frozen water

đông đá, làm lạnh

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

làm nở, lên men

to make something melt or soften

giải đông, làm mềm

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

meunière