Food and Drink Preparation - Mechanical Cooking Methods
Here you will learn some English words related to mechanical cooking methods such as "julienne", "mill", and "blend".
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to repeatedly mix something using a spoon, fork, etc.
to combine different substances together
to blend or process food quickly and thoroughly in a blender, food processor, or similar appliance until smooth or finely chopped
to remove the bones from meat, fish, or poultry, often to make it easier to cook or eat
to kill and prepare animals, typically for food
to spread a smooth, creamy substance on something, usually using a knife
to cut a piece of cooked meat into smaller pieces
a technique in which herbs or leafy vegetables are finely sliced or shredded into thin, ribbon-like strips
to break a small piece off something
to stir cream very hard until it transforms into butter
to trim or cut off excess fat, gristle, or other undesirable portions from meat or poultry before cooking
to remove the central part from a fruit, vegetable, or similar item
to prepare vegetables or fruits, especially tomatoes, by removing the seeds, peeling, and cutting them into big pieces
to make a substance smooth by beating or mixing
to cut something into small, equal, square-shaped pieces
to flavor food with a mix of spices commonly used in Indian cuisines
to divide a thing into smaller pieces using a sharp object
to cut food into small cubes
to coat or cover food, typically with flour or breadcrumbs, before cooking
to add seasonings, sauces, or other toppings to enhance the flavor or appearance of food
to pour a thin, fine stream of liquid, such as sauce, oil, or syrup, over food
a mixture of beaten eggs and liquid used to brush onto the surface of dough or other baked goods before baking
to prepare or cut a piece of meat or fish into boneless, flat pieces, typically removing bones in the process
to gently mix one ingredient into another by lifting and turning the mixture with a spatula or spoon
to slice food, typically vegetables, into long, thin strips or ribbons
to make food look more delicious by decorating it
to cut food into small pieces or shreds using a tool with sharp holes
to remove the internal organs or intestines, typically from an animal, often for food preparation
to remove the outer covering or husk from a seed or grain
to prepare meat by cutting or separating it at the natural points of articulation, often in preparation for cooking
to extract liquid from fruits, vegetables, or other sources, typically by pressing or squeezing
to cut food, especially vegetables, into thin, matchstick-sized strips
to form and press dough or wet clay with the hands
to serve or transfer a liquid or food using a ladle
to crush food into a soft mass
to grind or crush something, especially grains or other materials, using a mechanical device or equipment
to cut meat or other food into very small pieces, usually using a meat grinder or a sharp knife
to combine two or more distinct substances or elements to form a unified whole
to peel or strip away the outer layer of a fruit, vegetable, or other foods
to remove the skin or outer layer of something, such as fruit, etc.
to sprinkle or season food with ground pepper or peppercorns to add flavor and spice
to create decorative patterns or designs by forcing a semi-solid mixture, such as whipped cream or dough, through a nozzle or pastry bag with a specific shape
to remove the pit or stone from a fruit
to pull out the feathers of a dead bird in order to prepare it for cooking
to remove peas or beans from their outer covering, typically as part of food preparation
to hastily create a meal, typically using whatever ingredients are available
to add salt to food or another substance in order to enhance its flavor
to adjust or modify something according to a specific rate, standard, or size
to mix an egg yolk with its egg whites and then cook it, usually with milk or butter
to remove a thin layer or small amount of something from a surface using a sharp or rough edge
to add spices or salt to food to make it taste better
to remove the seeds from a fruit or vegetable
to cut thin slices or layers from the surface of something
to remove the outer covering from something, often to access what is inside
to cut something into very small pieces
to pass a powdered substance through a sieve or fine mesh to remove lumps or impurities
to remove a substance, such as foam or fat, from the surface of a liquid or object, typically by gently scooping or brushing it off
to remove the outer layer or covering from something
to add spices or flavorful ingredients to a dish to give it more flavor
to put a layer of a smooth or soft substance over a surface
to move a spoon, etc. around in a liquid or other substance to completely mix it
to remove the seeds from fruits, such as cherries or peaches
to fill meat or vegetables with a mixture of different ingredients
to make something taste sweeter
to make meat softer and easier to eat or cut by breaking down the fibers, typically through pounding or marinating it
to remove the tops and tails or ends of something, such as trimming the stems and leaves from vegetables
to mix or combine ingredients by gently lifting and turning them in a bowl or pan
to prepare a bird for cooking by securing its wings and legs close to its body
to mix ingredients with a wire whisk or fork in cooking or baking to achieve a specific texture
to make food very quickly
to beat or mix rapidly, typically with a utensil such as a whisk
to blend or puree ingredients using a food processor or blender
