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CEFR C2 Vocabulary - Preparing Food

Here you will learn all the essential words for talking about Preparing Food, collected specifically for level C2 learners.

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CEFR C2 Vocabulary
to blanch
[verb]
to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing
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to scald
[verb]
to heat a liquid, especially milk or water until it boils or gets close to that degree
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to deglaze
[verb]
to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking
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to aerate
[verb]
to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality
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to dredge
[verb]
to coat or cover food, typically with flour or breadcrumbs, before cooking
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to knead
[verb]
to form and press dough or wet clay with the hands
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to chargrill
[verb]
to cook food, especially meat or fish, at a very high temperature
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to parboil
[verb]
to partly boil food, especially vegetables
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to saute
[verb]
to quickly fry food in a small amount of hot oil
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to broil
[verb]
to cook food, especially meat or fish, under or over direct heat
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to filet
[verb]
to prepare or cut a piece of meat or fish into boneless, flat pieces, typically removing bones in the process
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to braise
[verb]
to cook food at a low temperature with a small amount of liquid in a closed container
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to bloom
[verb]
to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand
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to charboil
[verb]
to grill or barbecue food over direct high heat
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to nuke
[verb]
to heat or cook food rapidly using a microwave oven
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to pop
[verb]
to cook food in hot oil or fat until it bursts open or becomes crispy, such as popcorn
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to spatchcock
[verb]
to split and flatten a poultry or game bird for cooking
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to zap
[verb]
to heat or cook food quickly using a microwave oven
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to baste
[verb]
to pour fat, juices, or other liquid over the surface of food, such as meat or vegetables, while it is cooking
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