烹飪中常用的英語單詞

烹飪中常用的英語單詞1.Bake烘焙2.Boil煮沸3.Broil烤炙4.Chop切碎5.Dice切丁6.Fry油炸7.Grill烤架烤8.Marinate腌制9.Mix混合10.Roast烤制11.Sauté炒12.Simmer煮沸13.Steam蒸14.Stir攪拌15.Whip打發(fā)當(dāng)然，讓我們繼續(xù)探索烹飪英語的詞匯庫(kù)，以便你能在廚房中更加得心應(yīng)手。烹飪工具的英語單詞：16.Blender攪拌機(jī)17.Whisk打蛋器18.Sieve篩子19.Ladle長(zhǎng)柄勺20.Spatula橡皮刮刀21.Tongs夾子22.Peeler削皮器23.Knife刀24.CuttingBoard切菜板25.Pot鍋26.Pan平底鍋27.BakingSheet烤盤28.OvenMitts烤箱手套29.MeasuringCups量杯30.MeasuringSpoons量勺食材的英語單詞：31.Flour面粉32.Sugar糖33.Salt鹽34.Pepper胡椒35.Butter黃油36.Oil油37.Vinegar醋38.Garlic大蒜39.Onion洋蔥40.Ginger姜41.Lemon檸檬42.Egg雞蛋43.Milk牛奶44.Cheese奶酪45.Meat肉類46.Chicken雞肉47.Fish魚肉48.Vegetables蔬菜49.Fruit水果50.Nuts堅(jiān)果了解這些單詞，不僅能讓你的烹飪過程更加順暢，還能讓你在閱讀英文菜譜時(shí)，更加得心應(yīng)手。無論是在家烹飪，還是與外國(guó)朋友分享美食，這些詞匯都將是你不可或缺的。繼續(xù)積累和實(shí)踐，你的烹飪英語將會(huì)越來越流利。當(dāng)然，讓我們進(jìn)一步豐富你的烹飪英語詞匯庫(kù)，以便你在廚房的每一次冒險(xiǎn)都更加精彩。烹飪技巧的英語單詞：51.Proof發(fā)酵52.Knead揉面53.Fold折疊（面團(tuán)或蛋白）54.Whip打發(fā)（奶油或蛋白）55.Sift篩粉56.Melt融化57.Caramelize焦糖化58.deglaze溜鍋59.Poach水煮60.Baste刷油61.Truss捆綁（如腌制雞）62.Zest撒（檸檬等）皮屑63.julienne切成細(xì)絲64.Chiffonade切成細(xì)條（通常是葉子蔬菜）65.Blanch燙（蔬菜或果物）烹飪術(shù)語的英語單詞：66.Recipe菜譜67.Ingredient食材68.Method方法69.Temperature溫度70.CookingTime烹飪時(shí)間71.Preheat預(yù)熱（烤箱）72.Yield產(chǎn)量（指菜譜能做多少份）73.Serving份量74.Garnish裝飾（菜肴）75.Marinade腌料76.Rub擦抹（調(diào)料）77.Glaze上光（糖衣或醬料）78.Reduction濃縮（醬汁）79.Roux白醬底80.Tempering調(diào)溫（通常指將熱液體慢慢加入蛋液中）通過掌握這些烹飪技巧和術(shù)語，你不僅能夠更好地理解復(fù)雜的菜譜，還能在描述自己的烹飪過程時(shí)更加專業(yè)。這些詞匯就像烹飪中的調(diào)料一樣，能為你的廚房語言增添風(fēng)味，讓你在分享烹飪經(jīng)驗(yàn)時(shí)，更加生動(dòng)有趣。繼續(xù)練習(xí)和使用這些單詞，你的烹飪英語將更加地道。烹飪中常用的英語單詞1.Bake烘焙Tocookfoodinanovenusingdryheat.2.Boil煮沸Toheataliquiduntilitreachesatemperaturewhereitturnsintovaporandbubbles.3.Broil燒烤Tocookfoodexposingitdirectlytoaheatsource,oftenusedforgrilling.4.Chop切碎Tocutfoodintosmall,uniformpieces.5.Dice切丁Tocutfoodintosmall,cubeshapedpieces.6.Fry油炸Tocookfoodinhotoil.7.Grill烤制Tocookfoodonagrill,typicallyusingdirectheat.8.Mince細(xì)切Tocutfoodintoverysmallpieces.9.Roast烤焙Tocookfoodinanovenwithdryheat,oftenatahighertemperaturethanbaking.10.Sauté炒Tocookfoodquicklyinasmallamountofoilorfatovermediumtohighheat.11.Simmer慢燉Tocookfoodinliquidatatemperaturejustbelowtheboilingpoint.12.Steam蒸Tocookfoodusingsteam.13.Stirfry炒Tocookfoodquicklystirringitinasmallamountofoiloverhighheat.14.Whisk攪拌Tomixingredientstogetherquicklyandthoroughly,oftenusingawhisk.15.Zest擦碎Toscrapeofftheoutercoloredpartofcitrusfruitpeelforflavoring.這些單詞涵蓋了烹飪的基本動(dòng)作和技巧，是每位廚師和烹飪愛好者都應(yīng)該熟悉的詞匯。無論是在廚房里親自操作還是閱讀英文食譜，這些單詞都將幫助你更好地理解和實(shí)踐烹飪藝術(shù)。16.Blanch沸水焯Tobrieflycookfoodinboilingwater,followedanicebathtostopthecookingprocess.17.Braise文火燉18.Deglaze溶解鍋巴Toaddaliquidtoahotpantoloosenanddissolvethecaramelizedbitsleftfromcooking,typicallyusedtomakeasauce.19.Marinate腌制Tosoakfoodinaliquidmixture,oftencontainingacidsandspices,toaddflavorbeforecooking.20.Poach水煮Togentlycookfoodinaliquid,typicallywaterorstock,atatemperaturejustbelowtheboilingpoint.21.Reduce煮濃Toboilaliquiduntilitthickensandthevolumeisreduced,oftenusedtomakesaucesorsyrups.22.Sear燒烤Toquicklybrownthesurfaceoffoodinahotpanorunderabroilertocreateacrust.23.Season調(diào)味Toaddsalt,pepper,herbs,orspicestofoodtoenhanceitsflavor.24.Sieve過篩Tostrainliquidsortoremovelumpsfromsubstanceslikeflourorsugar,usingasieve.25.Smother覆蓋烹煮Tocookfoodcoveringitwithasauceorotherliquid,oftenoverlowheat.26.Steam蒸Tocookfoodusingthesteamfromboilingwater,ofteninasteamer.27.Temper調(diào)溫28.Thicken增稠Tomakealiquidmixturethicker,oftenaddingathickeningagentlikeflour,cornstarch,oraroux.29.Truss綁扎Totieupmeatorpoultrywithstringtomaintainitsshapeduringcooking.30.Whip攪打Tobeatingredients,suchascreamoreggwhites,untiltheyarelightandfluffy.31.Blanch焯水Toscaldvegetablesorfruitsbrieflyinboilingwaterandthentransferthemtoanicebathtostopthecookingprocess,oftentoretaincolorandtexture.32.Clarify凈化Toremoveimpuritiesfromaliquid,suchasbutterorstock,makingitclearandpure.33.Confit油封34.Cure腌制Topreservefood,especiallymeatorfish,salting,smoking,orusingotherpreservativestodrawoutmoistureandinhibitbacterialgrowth.35.Degrease去油Toremoveexcessfatfromthesurfaceofaliquid,suchassouporsauce,usuallyskimmingitoffwithaspoonorusingadegreasingcup.36.Dredge撒粉Tocoatfoodlightlywithflour,cornstarch,orbreadcrumbsbeforecooking,oftentocreateacrispyexterior.37.Emulsify乳化Toblendtwosubstancesthatnormallydonotmix,suchasoilandvinegar,intoasmooth,stablemixture,oftenusinganemulsifierlikemustardoreggyolks.38.Fold拌入39.Glaze上光Tocoatfoodwithaglossy,sugarbasedsyrup,oftenbrushingitonandallowingittoharden,creatingashiny,caramelizedsurface.40.Infuse浸泡Tosoakaningredient,suchasherbsorspices,inaliquidtoextractitsflavors,whicharethenimpartedtotheliquid.41.Julienne切絲Tocutfoodintolong,thinstrips,similartomatchsticks,oftenusedforvegetablesforsaladsorgarnishes.42.Knead揉面Toworkdoughwithyourhandsoramachinetodevelopgluten,makingitmoreelasticandeasiertoshape.43.Mince切末Tocutfoodintoverysmall,finepieces,oftenusedforgarlic,onions,orherbstospreadtheirflavorevenly.44.Parboil焯水Topartiallycookfoodboilingitbriefly,usuallytomakeiteasiertofinishcookinglater.45.Proof發(fā)酵Toallowdough,especiallyforbreadorpastries,torisebeforebakinglettingitsitinawarm,moistenvironmentuntilitdoublesinsize.46.Render熔化Tomeltfatorrenderitoutofmeat,oftencookingitslowlywithoutbrowning,touseforcookingorasabaseforsauces.47.Score劃痕Tomakeshallowcutsonthesurfaceoffood,oftentohelpitcookmoreevenly,releasejuices,ortocreateapatternford