Danh Sách Từ Vựng Trình Độ C2 - Chuẩn bị thức ăn

to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing

chần

to heat a liquid, especially milk or water until it boils or gets close to that degree

đun sôi

to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking

deglaze

to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality

khí hóa

to coat or cover food, typically with flour or breadcrumbs, before cooking

tẩm bột

to form and press dough or wet clay with the hands

nhồi

to cook food, especially meat or fish, at a very high temperature

nướng

to partly boil food, especially vegetables

vùi sơ

to quickly fry food in a small amount of hot oil

xào

to cook food, especially meat or fish, under or over direct heat

nướng

to prepare or cut a piece of meat or fish into boneless, flat pieces, typically removing bones in the process

lọc thịt

to cook food at a low temperature with a small amount of liquid in a closed container

ninh

to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand

nở

to grill or barbecue food over direct high heat

nướng

to heat or cook food rapidly using a microwave oven

hâm nóng trong lò vi sóng

to cook food in hot oil or fat until it bursts open or becomes crispy, such as popcorn

nổ

to split and flatten a poultry or game bird for cooking

cắt ra dạng bẹt

to heat or cook food quickly using a microwave oven

hâm nóng

to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking

rưới