WAYS OF COOKING

cook: prepare food for eating by using heat.

Cook the sauce for 15 minutes. bake: cook something in an oven. Bake the cake for 45 minutes. boil: cook something in boiling water. Boil the rice for about 15 minutes. Simmer: (intransitive): (of water or food that is being heated) stay just below boiling point while bubbling gently. The goulash was simmering slowly in the oven. braise: cook meat or vegetables in a small amount of liquid in a closed container. Braise the meat for 3 minutes. fry: cook something in hot fat or oil. !ry the "otatoes for 1 minutes. stir-fry: cook something in hot oil for a short time and keep it moving in the pan. #tir$fry the onions for % secon&s. pan-fry: To cook in small amounts of fat. saut : fried quickly in a little hot fat: ' will have the saut( "otatoes. !eep-frie!: fry (food) in an amount of fat or oil sufficient to cover it completely. "rill#broil: cook something on a metal frame with bars across it, above strong direct heat. )rill the meat for % minutes. !"#$%&'(: To cook uncovered in a hot fry pan, pouring off fat as it accumulates. barbecue: cook food on a metal frame over a fire outdoors. They always barbecue some meat when they go to the club. roast: cook something in an oven or over a fire, on a spit. *oast the chicken over an o"en fire. poac$: cook something in gently boiling water. +oach the eggs for 5 minutes. simmer: cook something slowly by boiling it gently. ,llow the sou" to simmer for half an hour. steam: cook something in steam. #team the vegetables lightly. ste%: cook something slowly in liquid. #tew the meat for one hour. toast: make bread or other food brown by placing it close to heat. #he toaste& the cheese san&wiches. micro%a&e: cook something in a microwave oven. -icrowave the meat for . minutes. smoke!: cure or preserve (meat or fish) by e)posure to smoke -ay ' have the smoke& salmon "lease/ blanc$: immerse in rapidly boiling water and allow to cook slightly. Blanch corn in boiling water for one minute. carameli'e: heat sugar in order to turn it brown and give it a special taste. Continue cooking until the mi0ture carameli1es. flambe: flame foods by dousing in some form of potable alcohol and setting alight. "ratin: from the *rench word for +crust.+ Term used to describe any oven#baked dish##usually cooked in a shallow oval gratin dish##on which a golden brown crust of bread crumbs, cheese or creamy sauce is form. marinate: flavor and moisturi,e pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mi)ture of seasonings known as a marinade. -ry marinade mi)tures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood. 2eave the meat in a cool "lace to marinate overnight. to ste%: (with reference to meat, fruit, or other food) cook or be cooked slowly in liquid in a closed. Beef stewe& in wine.

()*+S *),A-). -O COOKING

to beat: stir vigorously to make a smooth or frothy mi)ture.

Beat the butter until light an& fluffy.

to blen!3 mi0 (a substance) with another substance so that they combine together

Blen& the cornflour with a tables"oon of water.

to bone (transitive)3 remove the bones from (meat or fish) before cooking or serving.

,sk your butcher to bone the turkey for you. to chill3 cool (foo& or &rink)4 ty"ically in a refrigerato. Chill the sou" slightly before serving. to c$op (transitive)3 cut something into pieces with repeated sharp blows of a knife . They cho""e& u" the carrots an& a&&e& them to the sala&. to coat: provide with a layer or covering of something. Coat each "art with oil. to !efrost: thaw (fro1en foo&) before cooking it 5efrost the turkey slowly. to !ice somet$in": cut foo& into small cubes 5ice the "e""ers. ,s a&6ective !ice!3 &ice& onions to "la'e: overlay or cover food with a smooth, shiny coating or finish 7ew "otatoes which ha& been gla1e& in mint$flavoure& butter. to "rin! (transitive)3 reduce to small particles or powder by crushing it )rin& some black "e""er over the sala&. to scoop (transitive)3 pick up and move with a scoop ' scoo"e& the floor into the bowl. to $eat: a source or level of heat for cooking. *emove from the heat an& beat in the butter. $eat: a spicy quality in food that produces a burning sensation in the mouth. Chilli "e""ers a&& taste an& heat to foo&. to liquidize: convert (soli& foo&) into a li8ui& or "ur(e4 ty"ically by using a li8ui&i1er. 2i8ui&i1e the sou" until 8uite smooth. to melt: make or become li8uefie& by heating +lace un&er a hot grill until the cheese has melte&. !s a&6ective melte!3 ,s"aragus with melte& butter. to mince: cut u" (foo&4 es"ecially meat) into very small "ieces4 ty"ically in a machine. (-ince& beef4 minced meat) #tir in the mince an& fry until browne&. 9ften as a&6ective mince!/ to mi0: combine or "ut together to form one substance or mass +e""ercorns are sometimes mi0e& with other s"ices to peel (transitive)3 remove outer covering or skin from (a fruit or vegetable): #he watche& him "eel an a""le with &eliberate care. +eel off the skins an& thickly slice the "otatoes. to peel (intransitive) have a skin that can be removed: *anges that "eel easily. to pour: "re"are an& serve. :arry "oure& her a &rink. to rinse: (transitive) wash with clean water to remove s impurities. ,lways rinse your vegetables thoroughly. to season (transitive): add salt, herbs, pepper, or other spices to food. #eason the sou" to taste with salt an& "e""er. to sie&e (transitive)3 put (a food substance or other material) through a sieve: #ieve3 an utensil consisting of a wire or "lastic mesh hel& in a frame4 use& for straining soli&s from li8ui&s4 for se"arating coarser from finer "articles4 or for re&ucing soft soli&s to a "ul. #ieve the flour an& sugar together in a bowl. -o slice: cut (something, especially food) into slices.

#lice the onion into rings.

Or!erin" in a *estaurant
%ead the following conversation where .uan and eter are ordering food from a menu in a restaurant and fill in the blanks with the words form the bo).
1. 2. 3. 4. MARINATED ROAST SEASONED BOILED 5. 6. 7. 8. BAKED STEAMED SMOKED ON THE GRILL 9. 10. 11. 12. GRILLED DEEP-FRIED FRIED SAUTEED

/aiter: 0!re you ready to order10 .uan: 02es, for the starter ' would like the 1111111111 salmon salad. !nd for the main course ' would like the 11111111111 steak. 't says on the menu that it0s accompanied with either a 11111111111 potato or with 1111111111 potatoes. /hat0s the difference10 /aiter: 0/ell, the roast potatoes are cooked in the oven with beef fat and the baked potato is also cooked in the oven, but without any fat or oil. 't0s also called a jacket potato. *or the steak, we also have on the menu steak 1111111111, which is cooked on a hot metal plate with very little fat. ' would recommend that instead of the fried steak. The steak is also 1111111111 with salt and pepper before it0s cooked0 .uan: 0' prefer the fried steak. '0ll have that with the roast potatoes. !nd for dessert, '0ll have the lemon cheese cake. Thank you.0 /aiter: 0!nd you sir10 eter: 0*or the starter ' would like the mussels. !re they 111111111 in hot water or are they 11111111111 't doesn0t say on the menu.0 /aiter: 0They are steamed with a little white wine at the bottom of the pan.0 eter: 0 erfect. !nd for the main course, '0ll have the roast 1111111111111 lamb. /hat is the marinate10 /aiter: 0The lamb is marinated for 3 days before being roasted in our special mustard, garlic and rosemary marinate. 't0s very good.0 eter: 0't sounds good. !nd can ' have the 111111111 potatoes to accompany the lamb please. !re the saut4ed potatoes 111111111110 /aiter: 0"o, the saut4ed potatoes are sliced potatoes quickly fried in a little hot oil in a pan. The deep#fried potatoes are called chips, or in !merica, french#fries.0 eter: 05ounds good.0 /aiter: 0The saut4ed potatoes are accompanied with 3 pieces of toast with 1111111111 cheddar cheese on top of them. !nd for dessert10

eter: 0.ust a fruit salad with double cream.0