Absorb | 吸收 |
Add | 加入 |
Al Dente | 爽口,煮得不太軟 |
Beaten | 打散 |
Blanch | 灼 |
Boil | 烚,滾,煲 |
Boned | 起肉 |
Braised | 燜,燉 |
Chopped into Pieces | 切塊,切件,切片 |
Chopped into Thinly Slice | 切薄塊 |
Chowder | 羹 |
Combine | 混合 |
Cook | 煮 |
Cooked | 拖熟 |
Cored | 去芯 |
Crimp | 使捲邊 |
Crushed | 拍碎 |
Curdle | 凝固 |
Cut | 剪開 |
Cut Root | 撕根 |
Deep Frying | 熟油炸 |
Defrozen | 解凍 |
Deglaze | 溶解粘(在煎鍋)上的肉粒 |
Devein | 去蝦腸 |
Diced | 切粒,切碎 |
Discard | 除去 |
Dish Up | 上碟 |
Dollop | 一匙乳酪,奶油,布丁等軟食品 |
Dot | 少量 |
Drained | 瀝乾水份 |
Dredge | 撲上麵粉,麵包糠 |
Drippings | 烤肉滴下的肉汁 |
Drizzle | 灑 |
Dust | 沾上粉末(如糖粉,可可粉) |
Emulsify | 使乳狀化 |
Ferment | 發酵 |
Fold | 拌勻(雞蛋 ,蛋白)等 |
Fork-tender | 用叉檢查煮熟程度 |
Fried | 炸 |
Frozen | 雪凍 |
Glaze | 澆糖漿,肉汁於(食物表面) |
Grill | 燒 |
Grounded | 磨碎 |
Halved | 切對邊 |
High Heat | 大火,高火 |
Julienne | 切絲 |
Keep Warm | 保暖 |
Knead | 捏 |
Later Use | 待用 |
Lid On | 蓋上蓋子 |
Low Heat | 慢火,細火 |
Marinated | 醃 |
Med Heat | 中火 |
Mix | 拌勻 |
Oven Bake | 焗 |
Panfry | 用平底鍋煎,炒 |
Parboil | 預煮成半熟 |
Pare | 削皮 |
Pasteurize | 低溫殺菌 |
Peeled | 去皮 |
Pinch | 適量 |
Portion | 一份 |
Pour | 沖入,放入 |
Remove Bone | 去骨 |
Remove Shell | 去殼 |
Rinse with Cold Water | 過冷河 |
Rinsed | 洗淨 |
Saute | 煎 |
Scalded | 拖水 |
Sectioned | 切段 |
Seeded | 去核 |
Shredded | 切絲,刨絲 |
Soak in Hot Oil | 泡油 |
Soaked | 浸濕,浸軟,浸透 |
Sprinkle | 澆,灑 |
Squeezed | 搾 |
Steamed | 蒸,燉 |
Stew | 燴 |
Stir-fried | 炒 |
Take Out | 撈出,取出 |
Wipe Dry | 吸乾水份,抹乾 |