VERBS RELATED WITH COOKING

To squeeze: estrujar, exprimir

Squeeze the orange

To pick through: recoger

Pick through the seeds

To pick out: escoger

The little girl has pickedout the best tomato.

To slice into = cut into:cortar en (con el cuchillo)

Slice the pomegranate across the middle into halves.

To soak: poner en remojo

Then soak them in a bowl of cold water.

To drain = pour off: escurrir

Drain the chips and pat them dry with a tea towel.

To discard = throw out: desechar

Discard the purple leaves at the tip.

To chop: cortar en trozos, picar

When learning to chop like a chef, start off slowly and proceed with care.

To grate: rallar

Grate the carrots

To dress, to season: aliñar

You have to dress the salad before serving.

To rub off: desprenderse

The skins can then be rubbed off more easily.

To fry lightly/gently: rehogar, sofreir

You should fry lightly and add all the cut vegetables

To roast: asar

Vegetables roast at different speeds.

To char: quemar, chamuscar, carbonizar

Soft vegetables like peppers, aubergines, onions and tomatoes roasted at higher temperatures will have lovely charred edges.

To pour on: verter, derramarTo coat: cubrir

Pour on olive oil and use your hands to make sure that the vegetables are completely coated.

To flour, to coat with flour: enharinar

You should flour the fish before frying.

To scrub: fregar, restregar

Scrub root vegetables like carrots or parsnips.

To grind: triturar

You must grind the meat.

To spread: extenderse

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

To scrape: raspar, rayar

Scrape the hairy choke from the centre of the artichoke using a spoon.

To plunge: sumergir, zambullir

Plunge the hard-boiled egg into plenty of cold water for one minute .

To crack: rajar, agrietar

Cracking the shell with the back of a spoon during cooling will also make the egg easier to peel.

To carve: trinchar, cortar

Carve the breast into slices on the plate, if desired.

To score: hacer incisiones, cortes

Scoring duck breasts aids the release of the layer of fat between the skin and the flesh.

To poach: escalfar, hervir, cocer

You can poach eggs in a wide, shallow pan filled with simmering water.

To trim: recortar

You may trim the outer edges of the fish to remove any fin parts.

To tear off: arrancar, desgajar

Tear off the head of the prawn.

To rinse: enjuagar

Rinse inside the body of the squid in cold water.

To flatten: aplanar, allanar

Flatten out the chilled pasta dough into a rectangle.

Chilled: fría

To knead: amasar

You need to knead a generous amount of fondant icing.

To sprinkle, to dust: espolvorear

You have to sprinkle with powdered sugar.

To bread, to coat with crumbs: empanar

He breaded the steaks before adding to the pan.

To smooth: alisar

You have to smooth the icing across the top of the cake.

To whisk: agitar, sacudir, batir (rapidamente)

You must continue whisking until the sauce has the desired consistency.