cooking

1. VERBS RELATED WITH COOKING

2. To squeeze: estrujar, exprimir
Squeeze the orange

3. To pick through: recoger
Pick through the seeds

4. To pick out: escoger
The little girl has picked
out the best tomato.

5. To slice into = cut into:
cortar en (con el cuchillo)
Slice the pomegranate across the middle into halves.

6. To soak: poner en remojo
Then soak them in a bowl of cold water.

7. To drain = pour off: escurrir
Drain the chips and pat them dry with a tea towel.

8. To discard = throw out: desechar
Discard the purple leaves at the tip.

9. To chop: cortar en trozos, picar
When learning to chop like a chef, start off slowly
and proceed with care.

10. To grate: rallar
Grate the carrots

11. To dress, to season: aliñar
You have to dress the salad before serving.

12. To rub off: desprenderse
The skins can then be rubbed off more easily.

13. To fry lightly/gently: rehogar, sofreir
You should fry lightly and add all the cut vegetables

14. To roast: asar
Vegetables roast at different speeds.

15. To char: quemar, chamuscar,
carbonizar
Soft vegetables like peppers, aubergines, onions and
tomatoes roasted at higher temperatures will have lovely
charred edges.

16. To pour on: verter, derramar
To coat: cubrir
Pour on olive oil and use your hands to make
sure that the vegetables are completely coated.

17. To flour, to coat with flour: enharinar
You should flour the fish before frying.

18. To scrub: fregar, restregar
Scrub root vegetables like carrots or parsnips.

19. To grind: triturar
You must grind the meat.

20. To spread: extenderse
You can also use them to make a sweet
roasted garlic paste to spread on toast.

21. To scrape: raspar, rayar
Scrape the hairy choke from the centre of the artichoke
using a spoon.

22. To plunge: sumergir, zambullir
Plunge the hard-boiled egg into plenty of cold
water for one minute .

23. To crack: rajar, agrietar
Cracking the shell with the back of a spoon during
cooling will also make the egg easier to peel.

24. To carve: trinchar, cortar
Carve the breast into slices
on the plate, if desired.

25. To score: hacer incisiones, cortes
Scoring duck breasts aids the release of the layer of fat between the
skin and the flesh.

26. To poach: escalfar, hervir, cocer
You can poach eggs in a wide, shallow pan filled
with simmering water.

27. To trim: recortar
You may trim the outer edges of the fish to
remove any fin parts.

28. To tear off: arrancar, desgajar
Tear off the head of the prawn.

29. To rinse: enjuagar
Rinse inside the body of the squid in cold water.

30. To flatten: aplanar, allanar
Flatten out the chilled pasta dough into a rectangle.
Chilled: fría

31. To knead: amasar
You need to knead a generous amount of fondant icing.

32. To sprinkle, to dust: espolvorear
You have to sprinkle with powdered sugar.

33. To bread, to coat with crumbs:
empanar
He breaded the steaks before adding to the pan.

34. To smooth: alisar
You have to smooth the icing across the top of the
cake.

35. To whisk: agitar, sacudir, batir
(rapidamente)
You must continue whisking until the sauce has the
desired consistency.