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 30 minutes.

fry: cook something in hot fat or oil.Fry the potatoes for 10 minutes.

stir-fry: cook something in hot oil for a short time and keep it moving in the pan.Stir-fry the onions for 20 seconds.

pan-fry: To cook in small amounts of fat. sauté: fried quickly in a little hot fat:

I will have the sauté potatoes. deep-fried: fry (food) in an amount of fat or oil sufficient to cover it completely. grill/broil: cook something on a metal frame with bars across it, above strong direct heat.

Grill the meat for 20 minutes. PAN-BROIL: 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.

Roast the chicken over an open fire. poach: cook something in gently boiling water.

Poach the eggs for 5 minutes. simmer: cook something slowly by boiling it gently.

Allow the soup to simmer for half an hour. steam: cook something in steam.

Steam the vegetables lightly. stew: cook something slowly in liquid.

Stew the meat for one hour. toast: make bread or other food brown by placing it close to heat.

She toasted the cheese sandwiches. microwave: cook something in a microwave oven.

Microwave the meat for 7 minutes. smoked:  cure or preserve (meat or fish) by exposure to smoke

May I have the smoked salmon please? blanch: immerse in rapidly boiling water and allow to cook slightly.

Blanch corn in boiling water for one minute. caramelize: heat sugar in order to turn it brown and give it a special taste.

Continue cooking until the mixture caramelizes. flambe: flame foods by dousing in some form of potable alcohol and setting alight. gratin: from the French 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 moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood.Leave the meat in a cool place to marinate overnight.

to stew: (with reference to meat, fruit, or other food) cook or be cooked slowly in liquid in a closed.Beef stewed in wine.

VERBS RELATED TO COOKING

to beat: stir vigorously to make a smooth or frothy mixture.Beat the butter until light and fluffy.

to blend: mix (a substance) with another substance so that they combine togetherBlend the cornflour with a tablespoon of water.

to bone (transitive): remove the bones from (meat or fish) before cooking or serving. Ask your butcher to bone the turkey for you.

to chill: cool (food or drink), typically in a refrigerato.Chill the soup slightly before serving.

to chop (transitive): cut something into pieces with repeated sharp blows of a knife.They chopped up the carrots and added them to the salad.

to coat: provide with a layer or covering of something.Coat each part with oil.

to defrost: thaw (frozen food) before cooking itDefrost the turkey slowly.

to dice something: cut food into small cubesDice the peppers.As adjective diced: diced onions

to glaze: overlay or cover food with a smooth, shiny coating or finishNew potatoes which had been glazed in mint-flavoured butter.

to grind (transitive): reduce to small particles or powder by crushing itGrind some black pepper over the salad.

to scoop (transitive): pick up and move with a scoopI scooped the floor into the bowl.

to heat: a source or level of heat for cooking.Remove from the heat and beat in the butter.

heat: a spicy quality in food that produces a burning sensation in the mouth.Chilli peppers add taste and heat to food.

to liquidize: convert (solid food) into a liquid or purée, typically by using a liquidizer.Liquidize the soup until quite smooth.

to melt: make or become liquefied by heatingPlace under a hot grill until the cheese has melted.As adjective melted: Asparagus with melted butter.

to mince: cut up (food, especially meat) into very small pieces, typically in a machine. (Minced beef, minced meat)Stir in the mince and fry until browned.Often as adjective minced.

to mix: combine or put together to form one substance or massPeppercorns are sometimes mixed with other spices

to peel (transitive): remove outer covering or skin from (a fruit or vegetable): She watched him peel an apple with deliberate care.Peel off the skins and thickly slice the potatoes.

to peel (intransitive) have a skin that can be removed: Ranges that peel easily.

to pour: prepare and serve.Harry poured her a drink.

to rinse: (transitive) wash with clean water to remove s impurities.Always rinse your vegetables thoroughly.

to season (transitive): add salt, herbs, pepper, or other spices to food.Season the soup to taste with salt and pepper.

to sieve (transitive): put (a food substance or other material) through a sieve:Sieve: an utensil consisting of a wire or plastic mesh held in a frame, used for straining solids from liquids, for separating coarser from finer particles, or for reducing soft solids to a pul.Sieve the flour and sugar together in a bowl.

To slice: cut (something, especially food) into slices.Slice the onion into rings.

Ordering in a RestaurantRead the following conversation where Juan and Peter are ordering food from a menu in a restaurant and fill in the blanks with the words form the box.

1. MARINATED2. ROAST3. SEASONED4. BOILED

5. BAKED6. STEAMED7. SMOKED8. ON THE GRILL

9. GRILLED10. DEEP-FRIED11. FRIED12. SAUTEED

Waiter: 'Are you ready to order?'

Juan: 'Yes, for the starter I would like the __________ salmon salad. And for the main course I would like the ___________ steak. It says on the menu that it's accompanied with either a ___________ potato or with __________ potatoes. What's the difference?'

Waiter: 'Well, 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. It's also called a jacket potato. For the steak, we also have on the menu steak __________, which is cooked on a hot metal plate with very little fat. I would recommend that instead of the fried steak. The steak is also __________ with salt and pepper before it's cooked'

Juan: 'I prefer the fried steak. I'll have that with the roast potatoes. And for dessert, I'll have the lemon cheese cake. Thank you.'

Waiter: 'And you sir?'

Peter: 'For the starter I would like the mussels. Are they _________ in hot water or are they __________? It doesn't say on the menu.'

Waiter: 'They are steamed with a little white wine at the bottom of the pan.'

Peter: 'Perfect. And for the main course, I'll have the roast _____________ lamb. What is the marinate?'

Waiter: 'The lamb is marinated for 2 days before being roasted in our special mustard, garlic and rosemary marinate. It's very good.'

Peter: 'It sounds good. And can I have the _________ potatoes to accompany the lamb please. Are the sautéed potatoes __________?'

Waiter: 'No, the sautéed potatoes are sliced potatoes quickly fried in a little hot oil in a pan. The deep-fried potatoes are called chips, or in America, french-fries.'

Peter: 'Sounds good.'

Waiter: 'The sautéed potatoes are accompanied with 2 pieces of toast with __________ cheddar cheese on top of them. And for dessert?'

Peter: 'Just a fruit salad with double cream.'