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Food and Drink Preparation - Chemical Cooking Methods

Here you will learn some English words related to chemical cooking methods such as "brine", "curdle", and "homogenize".

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Words Related to Food and Drink Preparation
to brine

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

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to dry

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

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to ferment

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

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to marinate

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

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to salt

to preserve food by applying salt to prevent spoilage

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to sour

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

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to sprout

(of a seed or plant) to begin growing

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to sugar

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

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to acidulate

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

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amylolysis

the process of breaking down starch molecules into sugar

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to bard

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

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carryover cooking

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

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conche

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

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to curdle

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

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to cure

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

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to emulsify

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

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to foam

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

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to can

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

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to frost

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

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to homogenize

to break fat globules into smaller particles to prevent separation

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to macerate

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

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to marinade

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

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to pasteurize

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

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to reconstitute

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

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to chill

to cool or refrigerate food or beverages to a lower temperature

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to doctor

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

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to enrich

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

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to flavor

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

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to fortify

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

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to grease

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

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to ice

to put something on frozen water

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to leaven

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

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to thaw

to make something melt or soften

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meuniere

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

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