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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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to blanch
[verb]
to briefly immerse food in boiling water, often followed by rapid cooling, to preserve color, remove skin, or prepare for freezing
to scald
[verb]
to heat a liquid, especially milk or water until it boils or gets close to that degree
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
to aerate
[verb]
to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality
to dredge
[verb]
to coat or cover food, typically with flour or breadcrumbs, before cooking
to filet
[verb]
to prepare or cut a piece of meat or fish into boneless, flat pieces, typically removing bones in the process
to braise
[verb]
to cook food at a low temperature with a small amount of liquid in a closed container
to bloom
[verb]
to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand
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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