Chuẩn Bị Thực Phẩm và Đồ Uống - Thức ăn làm sẵn

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

al dente

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

hạt tiêu

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

có sữa

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

theo kiểu vua

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

nướng gratin

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

có nước sốt

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

tự nhiên

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

nấu trong giấy bạc

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

trong bàng quang

(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

trong lớp vỏ

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

xiên que

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

theo kiểu

coated with bread crumbs

được breaded

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

nấu-làm lạnh

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

chiên ngập dầu

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

giàu gia vị

cooked or prepared to the desired level of completion

nấu chín

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

rang khô

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

flambe

cooked in very hot oil

chiên

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

mờ

mild or soft in manner, action, or effect

dịu dàng

(eggs) boiled with both the white and yolk firm

trứng luộc kĩ

having joints, segments, or sections

khớp

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

sẵn sàng cho lò nướng

cooked or prepared excessively, resulting in an undesirable outcome

nấu chín quá

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

nóng hổi

partially or fully cooked before being packaged or sold

đã được chế biến sẵn

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

chín tái

(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

nướng

prepared by being baked with a creamy sauce or milk

nướng

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

xông khói

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

trứng luộc lòng đào

cooked slowly in a liquid until it becomes tender and flavorful

hầm

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

rán một mặt

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

sống

not fully cooked or not cooked to the desired level

chưa chín

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

chín kỹ

(of vegetables) cut into short narrow strips

julienne

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

kiểu thợ săn

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

ướp muối

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

nhồi

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

nấu kiểu Lyon

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

marengo

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

newburgh

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

parmentier

(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

provence

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

không gia vị

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

hạnh nhân