CULINARY VOCABULARY

 CULINARY VOCABULARY

Cooking technique (Kỹ thuật nấu nướng)

Al dente: Luộc mỳ/ nuôi,...

To cook food until just firm, usually referring to pasta, but can include vegetables.

Bake: nướng bánh

To cook food in an oven using dry heat.

Baste: phết mỡ lên

To moisten food while cooking by spooning, brushing, or squirting a liquid, such as meat drippings to stock, to add flavour and prevent it from drying out.

Beat: đánh (trứng, hỗn hợp sữa, trứng, đường)

To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or mixer.

Braise: om

To cook first by browning the food in butter or oil, then gently simmering in a small amount of liquid over low heat for a long period of time in a covered pan until tender.

Broil: nướng

To expose food to direct heat on a rack or spit, often used for melting food like cheese.