Cooking vocabulary

Тамақ пісіруге байланысты ағылшынша сөзді ағылшынша сөздік

Сөздіктер

Baking: Cooking food using dry heat, typically in an oven.

Grilling: Cooking food on a grill over direct heat.

Frying: Cooking food in hot fat or oil, typically in a pan or deep fryer.

Boiling: Cooking food by immersing it in boiling water.

Sautéing: Cooking food quickly in a small amount of oil or butter over medium-high heat.

Roasting: Cooking food, especially meat or vegetables, in an oven or over an open flame.

Steaming: Cooking food using the steam from boiling water, often done in a steamer.

Blanching: Briefly boiling food and then plunging it into ice water to stop the cooking process.

Simmering: Cooking food gently in liquid at a temperature just below boiling.

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Poaching: Cooking food gently in simmering liquid, typically used for eggs or fish.

Braising: Cooking food slowly in a small amount of liquid in a covered pot, often used for tougher cuts of meat.

Stir-frying: Cooking food quickly over high heat while stirring continuously, typically in a wok.

Broiling: Cooking food using direct heat from above, usually in an oven.

Marinating: Soaking food in a flavored liquid before cooking to enhance flavor and tenderness.

Whisking: Beating or stirring ingredients rapidly to incorporate air, often done with eggs or cream.

Mixing: Combining ingredients together until they are evenly distributed.

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Kneading: Working dough with your hands to develop gluten, usually for bread or pastry.

Glazing: Coating food with a thin, shiny layer, often using a mixture of sugar and liquid.

Reducing: Cooking a liquid (like a sauce or soup) until it decreases in volume and thickens.

Deglazing: Adding liquid to a hot pan after sautéing or roasting to dissolve the browned bits of food, often used to make a sauce.

Oven: A large appliance used for baking, roasting, and broiling food.

Stove (Cooktop): A kitchen appliance with burners used for cooking food in pots and pans.

Frying Pan (Skillet): A shallow, flat-bottomed pan used for frying, sautéing, and browning food.

Saucepan: A deep pan with a handle, used for making sauces and cooking liquids.

Dutch Oven: A large, heavy pot with a tight- fitting lid, used for braising and slow cooking.

Wok: A round-bottomed cooking vessel used for stir-frying.

Mixing Bowl: A bowl used to mix ingredients.

Whisk: A kitchen tool used for whipping and incorporating air into ingredients.

Spatula: A flat, broad tool used for flipping or spreading food.

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