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A


Absorb 吸收
Add 加入
Al Dente 爽口,煮得不太軟

B


Beaten 打散
Blanch
Boil 烚,滾,煲
Boned 起肉
Braised 燜,燉

C


Chopped into Pieces 切塊,切件,切片
Chopped into Thinly Slice 切薄塊
Chowder
Combine 混合
Cook
Cooked 拖熟
Cored 去芯
Crimp 使捲邊
Crushed 拍碎
Curdle 凝固
Cut 剪開
Cut Root 撕根

D


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
Dust 沾上粉末(如糖粉,可可粉)

E


Emulsify 使乳狀化

F


Ferment 發酵
Fold 拌勻(雞蛋 ,蛋白)等
Fork-tender 用叉檢查煮熟程度
Fried
Frozen 雪凍

G


Glaze 澆糖漿,肉汁於(食物表面)
Grill
Grounded 磨碎

H


Halved 切對邊
High Heat 大火,高火

J


Julienne 切絲

K


Keep Warm 保暖
Knead

L


Later Use 待用
Lid On 蓋上蓋子
Low Heat 慢火,細火

M


Marinated
Med Heat 中火
Mix 拌勻

O


Oven Bake

P


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

R


Remove Bone 去骨
Remove Shell 去殼
Rinse with Cold Water 過冷河
Rinsed 洗淨

S


Saute
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
Steamed 蒸,燉
Stew
Stir-fried

T


Take Out 撈出,取出

W


Wipe Dry 吸乾水份,抹乾