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The most common non-auxiliary verbs (see auxiliary verb) are action verbs that describe activities in the lexical field of cooking, like make, add, cook, serve, take, chop, bake or fry. In addition, there are activities related to food procurement, such as buy or pick, and consumption, such as eat.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Sweating (cooking) Sweetness; T. Toast (food) U. Umami; W. Washing meat This page was last edited on 6 May 2020, at 19:25 (UTC). Text is available under the Creative ...
Verbs of cooking – bake, boil, cook, fry; Verbs of movement – move, shake, sweep, turn, walk; Verbs involving vehicles – drive, fly, reverse, run, sail; Some of these can be used intransitively in either sense: "I'm cooking the pasta" is similar to both "The pasta is cooking" (as an ergative verb) and "I'm cooking", although it is clearly ...
Cooking is an aspect of all human societies and a cultural universal. Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans ...
Mise en place in a professional kitchen. Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "gather". It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped ...
Before cooking institutions, professional cooks were mentors for individual students who apprenticed under them. [13] In 1879, the first cooking school was founded in the United States: the Boston Cooking School. This school standardized cooking practices and recipes, and laid the groundwork for the culinary arts schools that would follow. [14]
We shall call it 'stir-fry' or 'stir' for short. The nearest to this in western cooking is sauté. ... Because stir-frying has such critical timing and is done so quickly, it can be called 'blitz-cooking.' [15] Although using the term "stir-fry" as a noun is commonplace in English, in Chinese, the word 炒 (chǎo) is used as a verb or adjective ...