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, 腌制

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

干燥, 使干燥

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

发酵, 发酵作用

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

腌制, 滷

to preserve food by packing it in salt

腌, 用盐保存

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

使变酸, 发酵

(of a seed or plant) to begin growing

发芽, 萌芽

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

加糖, 使变甜

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

酸化, 使酸

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, 用肥肉裹包

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, 残留热烹饪

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, 变稠

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

腌制, 保存

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

乳化, 混合

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

搅打泡沫, 打泡

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

罐装, 保存

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

涂抹, 覆盖

to break fat globules into smaller particles to prevent separation

均质化, 乳化

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

浸泡, 泡软

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

腌制, 浸泡

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

巴氏消毒, 灭菌

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, 复原

to cool or refrigerate food or beverages to a lower temperature

冷却, 冰镇

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

调整, 修改

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

丰富, 改善

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

调味, 增添风味

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

强化, 增强

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

涂油, 抹油

to put something on frozen water

冻结, 冷却

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

发酵, 使膨胀

to make something melt or soften

解冻, 软化

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