育才学习网1.关于烹饪方法的英文单词
CulinaryArts烹饪术 culinary烹饪的 cookery烹调法 cuisine菜色 boiled（用水）煮的 roasted烤的（如肉类） broiled烧烤 braisedwithsoysauce红烧的 shallow-fried煎的 deep-fried炒的 stir-fried炸的 stewed炖的 simmered文火炖的，煨的 scalded嫩煮的 toasted烤的（ grilled铁扒烤的 baked烘的 braised焖，（用文火）炖 smoked熏的 basted在（烤肉）上溜油 cooked[done]煮熟的 well-done熟透的 underdone半生不熟的 burnt烧焦了的 carved切好的 ground磨碎的 minced切成末的 mashed捣烂的 dried干的 iced冰镇的 frozen冰冻的 raw生的，未煮的 fresh新鲜的 stale陈腐的，变坏了的；（酒）走了味的 broil,grill烧烤 roast烤 bake烘 shell剥，剥皮 boil煮 fry煎 deep-fry炸 steam蒸 peel削，削皮 slice切片 grate磨 beat打 knead和 toss拌 mash捣，捣成泥 drain捞 chop切碎 shred切丝 dice切丁。
2.关于烹饪方面的一些英语单词
可以去参考资料的网址去看A-Z烹饪词汇，词可以用有道词典翻译，每个词下面还有详细的英文解释，只要英文有点底子就能看懂。
-A- AERATE To pass dry ingredients through a fine-mesh sifter so large pieces can be removed. The process also incorporates air to make ingredients like flour, lighter. Sifting dry ingredients aerates them while distributing small amounts of chemical leaveners or dry seasoning evenly through the mixture. Use sifters, sieves or tamis to both aerate and sift.-B- BARD To tie fat around lean meats or fowl to keep them from drying out during roasting. The fat bastes the meat while it cooks, keeping it moist and adding flavor. The fat is removed a few minutes before the meat is finished, allowing the meat to brown. Barding is necessary only when there is no natural fat present.BASTE To brush or spoon food as it cooks with melted fat or the cooking juices from the dish. Basting prevents foods from drying out and adds color and flavor.BLANCH To cook raw ingredients in boiling water briefly. Blanched vegetables are generally "shocked" i.e. plunged immediately and briefly into an ice water bath to stop the cooking process and preserve color and crunch.BLEND To combine two or more ingredients together with a spoon, beater or blender.BOIL To heat a liquid to its boiling point, until bubbles break the surface. "Boil" also means to cook food in a boiling liquid.BONE To remove the bones from meat, fish or fowl. Use a sharp boning knife and angle the blade toward the bone to avoid tearing or nicking the flesh.BRAISE To cook food, tightly covered, in a small amount of liquid at low heat for a long period of time. Sometimes, the food is first browned in fat. The long, slow cooking tenderizes meats by gently breaking down their fibers. The braising liquid keeps meats moist and can be used as a basis for sauce. Use wine, stocks or water as components in braising liquid.BROIL To cook food directly above or under a heat source. Food can be broiled in an oven or on a grill.BRUSH To apply a liquid, like a glaze, to the surface of food using a pastry brush.BUTTERFLY To split food (meat, fish, fowl) down the center, cutting almost, but not completely through. The two halves are then opened flat to resemble a butterfly.-C- CANEL To create small V-shaped grooves over the surface of fruits or vegetables for decorative purposes using a canelle knife. The fruit or vegetable is then sliced, creating a decorative border on the slices.CARAMELIZE To heat sugar until it liquefies and become a clear caramel syrup ranging in color from golden to dark brown. Fruits and vegetables with natural sugars can be caramelized by sauteeing, roasting or grilling, giving them a sweet flavor and golden glaze.CHIFFONADE To slice into very thin strips or shreds. Literally translated from French, the term means "made of rags".CHOP To cut food into bite-size pieces using a knife. A food processor may also be used to chop food. Chopped food is more coarsely cut than minced food.CLARIFY To remove sediment from a cloudy liquid, thereby making it clear. To clarify liquids, such as stock, egg whites and/or eggshells are commonly added and simmered for approximately 15 minutes. The egg whites attract and trap particles from the liquid. After cooling, strain the mixture through a cloth-lined sieve to remove residue. To clarify rendered fat, add hot water and boil for about 15 minutes. The mixture should then be strained through several layers of cheesecloth and chilled. The resulting layer of fat should be completely clear of residue.Clarified butter is butter that has been heated slowly so that its milk solids separate and sink, and can be discarded. The resulting clear liquid can be used at a higher cooking temperature and will not go rancid as quickly as unclarified butter. CURE To treat food by one of several methods for preservation purposes. Examples are smoking, pickling - in an acid base, corning - with acid and salt, and salt curing - which removes water.。
3.关于烹饪的英文单词
剁 chop, cut
煎 fry
炒 stir fry
烹 boil
炸 deep fried
蒸 steam (steamed rice - 白饭)
搅拌 stir, mix
洗菜 wash vegetable
Recipe。
1. Place the egg(eggs) into six cups of water (water needs to be over the whole egg), boil it(them) for eight minutes
2. Take the egg(eggs) out to cool down, then de-shell it(them).
3. Cut the egg(eggs) in half with saw shaped knife,then cut the bottom flat, take the yolk out.
4. Mix the meat with seasoning, place it into the egg(eggs) the albumen. Put them on the plate. Then, steam it(them) for twelve minutes.
5. After all, sprinkle a little egg yolk on top.
6. Stir the egg yolk, then pour into a bowl,place egg drop on top.
I like your recipe~ ^_^
4.关于烹饪方面的一些英语单词
可以去参考资料的网址去看A-Z烹饪词汇，词可以用有道词典翻译，每个词下面还有详细的英文解释，只要英文有点底子就能看懂。
-A-AERATETo pass dry ingredients through a fine-mesh sifter so large pieces can be removed. The process also incorporates air to make ingredients like flour, lighter. Sifting dry ingredients aerates them while distributing small amounts of chemical leaveners or dry seasoning evenly through the mixture. Use sifters, sieves or tamis to both aerate and sift.-B-BARDTo tie fat around lean meats or fowl to keep them from drying out during roasting. The fat bastes the meat while it cooks, keeping it moist and adding flavor. The fat is removed a few minutes before the meat is finished, allowing the meat to brown. Barding is necessary only when there is no natural fat present.BASTETo brush or spoon food as it cooks with melted fat or the cooking juices from the dish. Basting prevents foods from drying out and adds color and flavor.BLANCHTo cook raw ingredients in boiling water briefly. Blanched vegetables are generally "shocked" i.e. plunged immediately and briefly into an ice water bath to stop the cooking process and preserve color and crunch.BLENDTo combine two or more ingredients together with a spoon, beater or blender.BOILTo heat a liquid to its boiling point, until bubbles break the surface. "Boil" also means to cook food in a boiling liquid.BONETo remove the bones from meat, fish or fowl. Use a sharp boning knife and angle the blade toward the bone to avoid tearing or nicking the flesh.BRAISETo cook food, tightly covered, in a small amount of liquid at low heat for a long period of time. Sometimes, the food is first browned in fat. The long, slow cooking tenderizes meats by gently breaking down their fibers. The braising liquid keeps meats moist and can be used as a basis for sauce. Use wine, stocks or water as components in braising liquid.BROILTo cook food directly above or under a heat source. Food can be broiled in an oven or on a grill.BRUSHTo apply a liquid, like a glaze, to the surface of food using a pastry brush.BUTTERFLYTo split food (meat, fish, fowl) down the center, cutting almost, but not completely through. The two halves are then opened flat to resemble a butterfly.-C-CANELTo create small V-shaped grooves over the surface of fruits or vegetables for decorative purposes using a canelle knife. The fruit or vegetable is then sliced, creating a decorative border on the slices.CARAMELIZETo heat sugar until it liquefies and become a clear caramel syrup ranging in color from golden to dark brown. Fruits and vegetables with natural sugars can be caramelized by sauteeing, roasting or grilling, giving them a sweet flavor and golden glaze.CHIFFONADETo slice into very thin strips or shreds. Literally translated from French, the term means "made of rags".CHOPTo cut food into bite-size pieces using a knife. A food processor may also be used to chop food. Chopped food is more coarsely cut than minced food.CLARIFYTo remove sediment from a cloudy liquid, thereby making it clear. To clarify liquids, such as stock, egg whites and/or eggshells are commonly added and simmered for approximately 15 minutes. The egg whites attract and trap particles from the liquid. After cooling, strain the mixture through a cloth-lined sieve to remove residue. To clarify rendered fat, add hot water and boil for about 15 minutes. The mixture should then be strained through several layers of cheesecloth and chilled. The resulting layer of fat should be completely clear of residue.Clarified butter is butter that has been heated slowly so that its milk solids separate and sink, and can be discarded. The resulting clear liquid can be used at a higher cooking temperature and will not go rancid as quickly as unclarified butter. CURETo treat food by one of several methods for preservation purposes. Examples are smoking, pickling - in an acid base, corning - with acid and salt, and salt curing - which removes water.。
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