烹饪中常用的英语单词

烹饪中常用的英语单词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搅拌15.Whip打发当然，让我们继续探索烹饪英语的词汇库，以便你能在厨房中更加得心应手。烹饪工具的英语单词：16.Blender搅拌机17.Whisk打蛋器18.Sieve筛子19.Ladle长柄勺20.Spatula橡皮刮刀21.Tongs夹子22.Peeler削皮器23.Knife刀24.CuttingBoard切菜板25.Pot锅26.Pan平底锅27.BakingSheet烤盘28.OvenMitts烤箱手套29.MeasuringCups量杯30.MeasuringSpoons量勺食材的英语单词：31.Flour面粉32.Sugar糖33.Salt盐34.Pepper胡椒35.Butter黄油36.Oil油37.Vinegar醋38.Garlic大蒜39.Onion洋葱40.Ginger姜41.Lemon柠檬42.Egg鸡蛋43.Milk牛奶44.Cheese奶酪45.Meat肉类46.Chicken鸡肉47.Fish鱼肉48.Vegetables蔬菜49.Fruit水果50.Nuts坚果了解这些单词，不仅能让你的烹饪过程更加顺畅，还能让你在阅读英文菜谱时，更加得心应手。无论是在家烹饪，还是与外国朋友分享美食，这些词汇都将是你不可或缺的。继续积累和实践，你的烹饪英语将会越来越流利。当然，让我们进一步丰富你的烹饪英语词汇库，以便你在厨房的每一次冒险都更加精彩。烹饪技巧的英语单词：51.Proof发酵52.Knead揉面53.Fold折叠（面团或蛋白）54.Whip打发（奶油或蛋白）55.Sift筛粉56.Melt融化57.Caramelize焦糖化58.deglaze溜锅59.Poach水煮60.Baste刷油61.Truss捆绑（如腌制鸡）62.Zest撒（柠檬等）皮屑63.julienne切成细丝64.Chiffonade切成细条（通常是叶子蔬菜）65.Blanch烫（蔬菜或果物）烹饪术语的英语单词：66.Recipe菜谱67.Ingredient食材68.Method方法69.Temperature温度70.CookingTime烹饪时间71.Preheat预热（烤箱）72.Yield产量（指菜谱能做多少份）73.Serving份量74.Garnish装饰（菜肴）75.Marinade腌料76.Rub擦抹（调料）77.Glaze上光（糖衣或酱料）78.Reduction浓缩（酱汁）79.Roux白酱底80.Tempering调温（通常指将热液体慢慢加入蛋液中）通过掌握这些烹饪技巧和术语，你不仅能够更好地理解复杂的菜谱，还能在描述自己的烹饪过程时更加专业。这些词汇就像烹饪中的调料一样，能为你的厨房语言增添风味，让你在分享烹饪经验时，更加生动有趣。继续练习和使用这些单词，你的烹饪英语将更加地道。烹饪中常用的英语单词1.Bake烘焙Tocookfoodinanovenusingdryheat.2.Boil煮沸Toheataliquiduntilitreachesatemperaturewhereitturnsintovaporandbubbles.3.Broil烧烤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细切Tocutfoodintoverysmallpieces.9.Roast烤焙Tocookfoodinanovenwithdryheat,oftenatahighertemperaturethanbaking.10.Sauté炒Tocookfoodquicklyinasmallamountofoilorfatovermediumtohighheat.11.Simmer慢炖Tocookfoodinliquidatatemperaturejustbelowtheboilingpoint.12.Steam蒸Tocookfoodusingsteam.13.Stirfry炒Tocookfoodquicklystirringitinasmallamountofoiloverhighheat.14.Whisk搅拌Tomixingredientstogetherquicklyandthoroughly,oftenusingawhisk.15.Zest擦碎Toscrapeofftheoutercoloredpartofcitrusfruitpeelforflavoring.这些单词涵盖了烹饪的基本动作和技巧，是每位厨师和烹饪爱好者都应该熟悉的词汇。无论是在厨房里亲自操作还是阅读英文食谱，这些单词都将帮助你更好地理解和实践烹饪艺术。16.Blanch沸水焯Tobrieflycookfoodinboilingwater,followedanicebathtostopthecookingprocess.17.Braise文火炖18.Deglaze溶解锅巴Toaddaliquidtoahotpantoloosenanddissolvethecaramelizedbitsleftfromcooking,typicallyusedtomakeasauce.19.Marinate腌制Tosoakfoodinaliquidmixture,oftencontainingacidsandspices,toaddflavorbeforecooking.20.Poach水煮Togentlycookfoodinaliquid,typicallywaterorstock,atatemperaturejustbelowtheboilingpoint.21.Reduce煮浓Toboilaliquiduntilitthickensandthevolumeisreduced,oftenusedtomakesaucesorsyrups.22.Sear烧烤Toquicklybrownthesurfaceoffoodinahotpanorunderabroilertocreateacrust.23.Season调味Toaddsalt,pepper,herbs,orspicestofoodtoenhanceitsflavor.24.Sieve过筛Tostrainliquidsortoremovelumpsfromsubstanceslikeflourorsugar,usingasieve.25.Smother覆盖烹煮Tocookfoodcoveringitwithasauceorotherliquid,oftenoverlowheat.26.Steam蒸Tocookfoodusingthesteamfromboilingwater,ofteninasteamer.27.Temper调温28.Thicken增稠Tomakealiquidmixturethicker,oftenaddingathickeningagentlikeflour,cornstarch,oraroux.29.Truss绑扎Totieupmeatorpoultrywithstringtomaintainitsshapeduringcooking.30.Whip搅打Tobeatingredients,suchascreamoreggwhites,untiltheyarelightandfluffy.31.Blanch焯水Toscaldvegetablesorfruitsbrieflyinboilingwaterandthentransferthemtoanicebathtostopthecookingprocess,oftentoretaincolorandtexture.32.Clarify净化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切丝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发酵Toallowdough,especiallyforbreadorpastries,torisebeforebakinglettingitsitinawarm,moistenvironmentuntilitdoublesinsize.46.Render熔化Tomeltfatorrenderitoutofmeat,oftencookingitslowlywithoutbrowning,touseforcookingorasabaseforsauces.47.Score划痕Tomakeshallowcutsonthesurfaceoffood,oftentohelpitcookmoreevenly,releasejuices,ortocreateapatternford