综英第四册 unit 9课前词汇

Chinese Food: Vocabulary
1. Kitchen utensils
chopsticks bowls soup spoon
frying pan cooker saucepan
turning shovel fish slice Chinese chopper
oven toaster kettle chopping board
blender fruit and vegetable juice extractor
wok/guo stew pot pressure cooker
microwave oven automatic rice cooker
bamboo steamer egg-beater
grill ice crusher ladle earthenware cooking pot electric stove
2. Preparation of food before cooking
knead mix toss mash pour spread peel
shell squeeze grate crush dice slice
carve shred mince chop sliver seed
pit sift season salt whip drain pluck
3. Seasonings
crystal sugar icing sugar vinegar soy sauce(light/dark soy sauce)
maltose sesame oil sesame paste cornstarch
pepper oyster sauce monosidum glutamate
red chilly powder salt black bean creamed coconut Chinese red pepper star anise/ aniseed bay leaf mustard mint
coriander vanilla cardamom fennel
4. Ways of cooking
fry: to cook sth. in hot fat or oil you can fry meat, fish, eggs, etc. in a shallow pan of hot oil
stir-fry: to cook thin strips of vegetables or meat quickly by stirring them in very hot oil
quick-fry: use small pieces of crisp raw materials, first stir them in the pan rapidly, remove them and added accessories, spices fried quickly deep-fry: to cook food in oil that covers it completely
dry deep-fry: put the seasoning into raw materials, when they fully penetrated, add the adhesions or paste, then put them into the pan to deep-fry
soft deep-fry: put meat into the boiled oil till the pan is 80% ripe and then changed to slow fire
crisp deep frying: soft or steam the material before, hung with the starch and eggs made into a paste and then deep-fry. Wait till the oil hot pot straight out until the material becomes brown. Features are characterized by crisp aroma. Such as the crispy fried duck.
roast/ bake: to cook food, especially meat, without liquid in an oven or over a fire
broil: to cook meat or fish under direct heat or over heat on metal bars grill: to cook food under or over a very strong heat, often for the BBQ baste: pour liquid, fat or juices over meat etc. while it is being cooked braise/stew: to cook meat or vegetables very slowly with a little liquid in a closed container
simmer: to cook sth. by keeping it almost at boiling point
steam: to place food over boiling water so that it cooks in the steam boil: to cook or wash sth. in boiling water
smoke: to preserve meat or fish by hanging it in smoke from wood fires to give it a special taste
mix: to add one substance to others, esp. in cooking
instant boil: folder material, tucked turned into soup, shaking a few, that is, rinse several times
quick-boil: put the food in a boiling water to boil slightly
scald: put the raw food into boiled water or soup, called the burning twice-cooked: re-heat cooked food。