Vocabulario Técnico de Cocina: Operaciones Básicas y Preliminares

Comprehensive flashcards covering professional Spanish culinary vocabulary for basic culinary operations and preliminary preparations (terms 1 through 79).

Abrillantar

To give shine to a preparation using gelatin, syrup, butter, or another product.

Acanalar

To make decorative channels or grooves on the surface of fruits or vegetables.

Acaramelar

To coat a food with caramel or cook sugar until it caramelizes.

Aligerar

To make a preparation lighter or less thick by adding liquid or another ingredient.

Aliñar

To add ingredients such as oil, vinegar, salt, or spices to a food to give it flavor.

Alisar

To make the surface of a preparation smooth and uniform.

Amalgamar

To mix several ingredients until they are united.

Amasar

To work a dough by mixing its ingredients until achieving a uniform texture.

Aprovechar

To utilize leftovers or useful parts of food to prevent waste.

Aromatizar

To add ingredients that provide aroma to a preparation.

Arropar

To cover dough with a cloth or plastic to prevent it from drying out and encourage fermentation.

Asustar

To add a cold liquid to a boiling preparation to temporarily halt the cooking process.

Atemperar

ATEMPERAR

To adjust a food or preparation to a specific temperature.

Bañar

To coat or immerse a food with a liquid, sauce, syrup, or couverture.

Batir

To vigorously agitate one or more ingredients to blend them or incorporate air.

Bolear

To shape a portion of dough into a round ball.

Calar

To soak a food, typically a sponge cake, with liquid to impart moisture and flavor.

Caramelizar

To heat sugar or food until it develops color and a caramel flavor.

Castigar

To add an ingredient, such as lemon or vinegar, to prevent a preparation from crystallizing or becoming excessively sweet.

Clarificar

To remove impurities from a broth, butter, or another liquid to make it cleaner.

Co LAr

To pass a liquid through a strainer or filter to separate solids.

colorear

To give or intensify the color of a preparation.

Concentrar

To reduce the water content of a preparation to intensify its flavor.

Condimentar

To add seasonings to give flavor to a food.

Corregir o rectificar

To adjust the flavor, salt level, or seasonings of a preparation.

Cuadrar

To trim a food into a regular shape, usually square or rectangular.

Cuajar

To cause a liquid or semi-liquid preparation to become firm or set.

Cubrir

To place a layer of sauce, cream, gelatin, or another product over a food.

Decantar

To separate a liquid from its sediment or impurities by pouring it gently.

Decorar

To adorn a culinary preparation to enhance its visual presentation.

Desbarasar

To clear and organize the workspace, placing every tool or ingredient in its proper spot.

Desglasar

To recover the caramelized juices stuck to a pan by adding liquid and applying heat.

Desgrasar

To skim or remove excess fat from a broth, sauce, or preparation.

Disolver

To disperse or break down a solid substance within a liquid.

Desmoldar

To turn out or remove a preparation from its mold while retaining its shape.

Emplatar

To arrange a finished dish on the plate or serving platter on which it will be presented.

Empomar

To work a solid fat, such as butter, until it achieves a soft, creamy consistency.

Encolar

To incorporate gelatin into a liquid preparation so that it gains body and gloss upon cooling.

Envolver

To encase or cover an ingredient with dough or another preparation; in puff pastry, to enclose fat within the dough.

Escarchar

To coat fruit in crystallized sugar, typically following a soak in syrup.

Escudillar

To pipe or dispense portions of dough or cream using a pastry bag or similar tool.

Espesar

To add consistency or body to a liquid preparation using a thickening agent.

Espolvorear

To scatter or dust a powdered ingredient evenly over a preparation.

Espumar o desespumar

To skim and remove the scum or foam that rises to the surface of a broth or liquid during cooking.

Fermentar

To allow a dough to rest so that it expands in volume through the activity of yeast.

Flambear

To add an alcoholic spirit and ignite it to burn off part of the alcohol and impart aroma.

Glasear

To coat an item with a glossy sauce, pan juices, or shiny glaze; also to brown it under a glaze.

Gratinar

To brown the surface of a preparation under intense direct heat, typically inside an oven.

Guarnecer

To accompany or flank a main dish with a garnish.

Infusionar

To steep an aromatic ingredient in a hot liquid to extract its flavor and fragrance.

Levantar

To bring a prepared liquid back to a rapid boil, especially prior to service or reuse.

Ligar

To bind and give body to the ingredients of a sauce or mixture to produce a homogeneous consistency.

Licuar

To transform solid food into a liquid state or extract its liquid component.

Macerar

To steep a food item in an aromatic liquid to impart flavor, tenderize it, or preserve it.

Marcar

To sear or partially cook a food item to give it exterior color and prepare it for final cooking.

Marchar

To start or initiate the cooking process of an ordered dish for service.

Mojar

To pour liquid onto a preparation during its cooking process.

Moldear

To transfer a preparation into a mold to impart a specific form.

Montar

To whip or whisk a product to incorporate air and volume, or to assemble the components of a dish for presentation.

Napar

To thoroughly coat an item with a thick sauce that adheres evenly to its surface.

Pasar

To strain or puree a mixture through a sieve, chinois, or food mill; also to plate and finish an item for service.

Prensar

To apply direct pressure to compress a food item or extract liquids from it.

Quemar

To caramelize or toast the top surface of a preparation to brown it and improve its appearance.

Rectificar

To taste and correct the seasoning, saltiness, or general flavor balance of a dish.

Reducir

To simmer down the volume of a liquid via evaporation to concentrate its flavor.

Reforzar

To add an ingredient or base to boost and intensify color, aroma, or flavor.

Refrescar

To cool down cooked ingredients rapidly, typically under cold water, to arrest cooking.

Reposar

To let a dough or mixture sit undisturbed for a set period so that it relaxes or stabilizes.

Salar

To apply salt to an ingredient, or to preserve food in dry salt or brine.

Salpimentar

To season an ingredient or preparation with both salt and black pepper.

Salsear

To coat or drizzle food completely or partially with a sauce.

Sazonar

To add salt, spices, or other seasonings to impart flavor.

Sellar o cerrar

To moisten and crimp the edges of dough together to seal them and prevent fillings from leaking.

Trinchar

To carve or carve cleanly through cooked roasts, poultry, or large cuts of meat.

Acidular

To give an acidic or sour note to a food by introducing an acidic ingredient.

Aderezar

To season, dress, or flavor a preparation to enhance its taste.

Adobar

To submerge an ingredient in a marinade of oil, vinegar or wine, herbs, and spices to flavor and help preserve it.

Albardar

To wrap or cover lean cuts of meat or game with thin slices of fatback or bacon to keep them moist during cooking.

Armar

To truss or tie a bird so that it maintains its shape throughout the cooking process.