Verbs
Lay sth in/up:
to collect and store something to use in the future. E.g. To lay in food supplies.
to collect and store something to use in the future. E.g. To lay in food supplies.
Weigh something out:
to measure an amount of something by weight. E.g. She weighed out a kilo of flour. Weigh out all the ingredients before you start.
Rinse something
to wash something with clean water only, not using soap. E.g. Rinse the cooked pasta with boiling water. Rinse the lettuce.
Drain:
to make something empty or dry by removing all the liquid from it; to become empty or dry in this way. E.g. Drain and rinse the pasta. You need a colander /ˈkʌləndə(r)/ to drain the pasta, the wire mesh (Sp. malla) sieve is too small.
Grate something
to rub food against a grater in order to cut it into small pieces. E.g. grated apple/ carrot/ cheese, etc. Grate the cheese and sprinkle it over the tomatoes.
Whisk something
to mix liquids, eggs, etc. into a stiff light mass, using a fork or special tool. Beat. E.g. Whisk the egg whites until stiff.
Stir:
/stɜː(r)/ to move a liquid or substance around, using a spoon or something similar, in order to mix it thoroughly. E.g. She stirred her tea. Stir constantly/ gently with a wooden spoon.
Knead something
/niːd/ to press and stretch dough, wet clay, etc. with your hands to make it ready to use. E.g. knead the dough.
Stuff:
fill (the cavity of an item of food) with a savoury or sweet mixture, especially before cooking. E.g. chicken stuffed with mushrooms and breadcrumbs.
Garnish:
/ˈɡɑːnɪʃ/ garnish something (with something):to decorate a dish of food with a small amount of another food. Sp. Adornar, decorar. E.g. Garnish the chicken with almonds. Soup garnished with croutons /ˈkruːt ɒnz/.
Top something (with something)
to put something on the top of something else. E.g. fruit salad topped with cream.
Sprinkle:
/ˈsprɪŋkl/ to shake small pieces of something or drops of a liquid on something. E.g. Sprinkle chocolate on top of the cake. She sprinkled sugar over the strawberries. She sprinkled the strawberries with sugar.
Drizzle something (over something):
to pour a small amount of liquid over the surface of something. E.g. Drizzle the lemon juice over the fish.
Dribble something (into/over/onto something)
to pour something slowly, in drops or a thin stream. E.g. Dribble a little olive oil over the salad.
Brew:
/bruː/ 1 to make beer. E.g. This beer is brewed in the Czech Republic. 2 to make a hot drink of tea or coffee. E.g. freshly brewed coffee. 3 [intransitive] (especially British English) (of tea or coffee) to be mixed with hot water and become ready to drink. E.g. Always let tea brew for a few minutes.
Brew up/ brew something up (British English, informal) to make a hot drink of tea or coffee. E.g. Whose turn is it to brew up?
Infuse:
/ɪnˈfjuːz/ if you infuse herbs, etc. or they infuse, you put them in hot water until the flavour has passed into the water.
Infusion (n)
/ɪnˈfjuːʒn/ a drink or medicine made by leaving herbs, etc. in hot water. E.g. an infusion of camomile.
Braise:
/breɪz/ to cook meat or vegetables very slowly with a little liquid in a closed container. Sp. estofar, cocer a fuego lento, guisar. E.g. braising steak (= that is suitable for braising ). The liver is then braised in olive oil.
Roast:
to cook food, especially meat, without liquid in an oven or over a fire; to be cooked in this way. E.g. to roast a chicken. The smell of roasting meat.
Bake:
to cook food in an oven without extra fat or liquid; to be cooked in this way. E.g. Baked potatoes.
Broil:
/brɔɪl/ broil something (North American English) to cook meat or fish under direct heat or over heat on metal bars. Sp. asar a la parrilla o al grill. E.g. broiled chicken.
Grill: grill something
(British English) to cook food under or over a very strong heat. E.g. Grill the sausages for ten minutes. Grilled bacon. Grill the trout for five minutes
Barbecue:
/ˈbɑːbɪkjuː/ barbecue (something) to cook food on a barbecue. E.g. fish barbecued with herbs. Barbecued chicken.
Sauté:
/ˈsəʊteɪ/ to fry food quickly in a little hot fat. E.g. sauté the onions in the olive oil. Sauté (adjective) [only before noun]. E.g. sauté potatoes.
Sweat:
if you sweat meat or vegetables or let them sweat, you heat them slowly with a little fat in a pan that is covered with a lid. E.g. sweat the celery and onions with olive oil and seasoning. Let the chopped onion sweat gently for five minutes
Stir-fry something
to cook thin strips of vegetables or meat quickly by stirring them in very hot oil. E.g. stir-fried chicken.
Deep-fry something
to cook food in oil that covers it completely. E.g. deep-fried chicken pieces
Sizzle:
/ˈsɪzl/ to make the sound of food frying in hot oil. E.g. sizzling sausages
Parboil:
/ˈpɑːbɔɪl/ to boil food, especially vegetables, until it is partly cooked. Sp. dar un hervor. E.g.
Parboil for ten minutes in salted water.
Scald:
/skɔːld/ 1. heat (milk or other liquid) to near boiling point. E.g. scald the milk with the citrus zest. 2.
immerse (something) briefly in
boiling water for various purposes, such as to facilitate the removal of skin
from fruit or to preserve meat. E.g. a medium sliced tomato, scalded in
water to remove its skin.
Simmer:
/ˈsɪmə(r)/ to cook something by keeping it almost at boiling point; to be cooked in this way. Sp. hervir a fuego lento. E.g. Simmer the sauce gently for 10 minutes. Leave the soup to simmer.
Bring to (British English) the boil:
to the point at which liquid boils. E.g. Bring the soup to the boil, then allow it to simmer for five minutes.
Steam (something)
to place food over boiling water so that it cooks in the steam; to be cooked in this way. E.g. steamed fish.
Brown:
to become brown E.g. Heat the butter until it browns. To make something brown. E.g. Brown the onions before adding the meat.
Char: char (something)
to become black by burning; to make something black by burning it. E.g. charred peppers.
Scorch:
/skɔːtʃ/ become burnt when exposed to heat or a flame. Sp. quemar, chamuscar. E.g. the meat had scorched.
Parch:
roast (corn, peas, etc.) lightly. E.g. A chef may "parch some corn," which basically means she will roast it lightly. They had nothing to eat but parched corn.
Toast:
/təʊst/ to make something, especially bread, turn brown by heating it in a toaster or close to heat; to turn brown in this way. E.g. The buns should be served lightly toasted. A toasted sandwich (a toastie). Place under a hot grill until the nuts have toasted.
Toast (N)
(as a noun it is uncountable) E.g. two slices of toast. She buttered a piece of toast. Beans/ cheese/ tomatoes on toast. Toast and marmalade.
Microwave:
/ˈmaɪkrəweɪv/ to cook or heat something in a microwave. E.g. microwave food/ popcorn/ a ready meal.
Microwaveable (or microwavable)
/ˈmaɪkrəweɪvəbl/ (Adj.) E.g. microwaveable meals.
Nuke:
/njuːk/ cook or heat up (food) in a microwave oven. E.g. I nuked a quick burger.
Chill:
when food or a drink chills or when somebody chills it, it is made very cold but it does not freeze. E.g. Let the pudding chill for an hour until set. Chill something This wine is best served chilled. Chilled foods (= for example in a supermarket) chilled champagne.
Chop:
/ tʃɒp/ to cut something into pieces with a sharp tool such as a knife. E.g. Add the finely chopped onions.
Peel something
to take the skin off fruit, vegetables, etc. E.g. to peel an orange/ a banana. Have you peeled the potatoes?
Carve:
to cut a large piece of cooked meat into smaller pieces for eating. E.g. Who's going to carve the turkey?
Reduce:
/rɪˈdjuːs/ if you reduce a sauce or another liquid or it reduces, you boil it so that it becomes less in quantity, thicker and more concentrated. E.g. increase the heat and reduce the liquid.
Condense (something)
if a liquid condenses or you condense it, it becomes thicker and stronger because it has lost some of its water. Reduce. E.g. Condense the soup by boiling it for several minutes.
Marinate:
/ˈmærɪneɪt/ soak (meat, fish, or other food) in a marinade (a mixture of oil, wine, spices, etc, in which meat or fish is left before it is cooked). E.g. the beef was marinated in red wine vinegar.
Scramble:
/ˈskramb(ə)l/ cook (eggs) by beating them with a little liquid and then cooking and stirring them gently. E.g. you may have your eggs scrambled or boiled.
Whip:
to stir cream, etc. very quickly until it becomes stiff. E.g. Serve the pie with whipped /wɪpt/ cream.
Whip the egg whites up into stiff peaks.
Dress something:
to prepare food for cooking or eating. E.g. to dress a salad (= put oil or vinegar, etc. on it). To dress a chicken (= take out the parts you cannot eat).
Toss something
to shake or turn food in order to cover it with oil, butter, etc. E.g. Drain the pasta and toss it in melted butter. Pour the vinaigrette over the salad and toss well.
Ooze:
/uːz/ if a thick liquid oozes from a place, or if something oozes a thick liquid, the liquid flows from the place slowly. E.g. Blood oozed out of the wound. A plate of toast oozing butter. Juice oozed from the grapes. Cheese sauce oozes out of the container. Cream oozes out of a tube. Pies oozing goat cheese.
Living on them (live on something (often disapproving)
to eat only or a lot of a particular type of food. E.g. She lives on burgers.
Peck at something:
to eat only a very small amount of a meal because you are not hungry. Pick at. E.g. She sat nervously pecking at her food.
Pick at something:
to eat food slowly, taking small amounts or bites because you are not hungry. E.g. She sat at the table in silence, picking at her dinner.
Devour something:
/dɪˈvaʊə(r)/ to eat all of something quickly, especially because you are very hungry. Gobble up. E.g. He devoured half of his burger in one bite.
Gobble:
/ˈɡɒbl/ to eat something very fast, in a way that people consider rude or greedy. E.g.
Don't gobble your food like that! Gobble something up/ down They
gobbled down all the sandwiches.
Wolf: /wʊlf/ wolf something (down) (informal)
to eat food very quickly, especially by putting a lot of it in your mouth at once.
Preserve something:
to prevent something, especially food, from decaying by treating it in a particular way. E.g. olives preserved in brine (saltwater).
preservative:
/prɪˈzɜːvətɪv/ a substance used to prevent food or wood from decaying. E.g. The juice contains no artificial preservatives.
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