食物和饮料的准备 - 化学烹饪方法

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

盐腌

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

干燥

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

发酵

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

腌制

to preserve food by packing it in salt

腌

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

使变酸

(of a seed or plant) to begin growing

发芽

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

加糖

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

酸化

the process of breaking down starch molecules into sugar

淀粉水解

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

包裹

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

余热烹饪

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

康奇机

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

凝固

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

腌制

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

乳化

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

搅打泡沫

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

罐装

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

涂抹

to break fat globules into smaller particles to prevent separation

均质化

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

浸泡

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

腌制

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

巴氏消毒

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

重新构建

to cool or refrigerate food or beverages to a lower temperature

冷却

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

调整

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

丰富

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

调味

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

加固

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

涂油

to put something on frozen water

冻结

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

发酵

to make something melt or soften

解冻

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

法式黄油煎鱼