cooking verbs

Жарить

Fry - Cooking method where food is cooked in hot oil or fat.

Тушить

Stew - Cooking method where food is cooked slowly in liquid, usually in a covered pot.

Варить

Boil - Cooking method where food is cooked in boiling water or other liquid.

Готовить на пару

Steam - Cooking method where food is cooked by the steam produced from boiling water.

Обжигать

Sear - Cooking method where food is quickly cooked at a high temperature to create a browned crust.

Выпекать

Bake - Cooking method where food is cooked in an oven using dry heat.

Запекать

Roast - Cooking method where food is cooked in an oven with dry heat, usually with added fat or liquid.

Замешивать

Knead - Process of working dough by pressing and folding to develop gluten.

Перетирать

Grind - Process of reducing something to small particles or powder using a grinder or similar tool.

Снимать

Remove - Action of taking something off or away, such as removing meat or fish from bones.

Припускать

Poach - Cooking method where food is gently cooked in liquid, often oil or broth.

Пассеровать

Saute - Cooking method where food is quickly cooked in a small amount of fat over high heat.

Нарезать

Cut into - Action of dividing food into smaller pieces, such as cubes, slices, or strips.

Шинковать

Chop - Action of cutting food into small, irregular pieces, such as finely shredding cabbage or onions.

Рубить

Chop - Action of cutting food into small, even pieces, such as chopping herbs.

Томить

Simmer - Cooking method where food is cooked gently in liquid at a temperature just below boiling.

Тереть на тёрке

Grate - Process of rubbing food against a grater to create small, fine particles.

Снимать кожуру

Peel - Action of removing the outer skin or rind of fruits or vegetables.

Blend - Process of mixing ingredients together using a blender or similar tool.

Brew - Process of steeping tea or coffee in hot water to extract flavor.

Brown - Action of cooking food until it develops a golden or browned crust.

Plain - Tasteless or lacking flavor.

Juicy - Describes food that is moist and full of flavor.

Drizzle - Action of pouring a small amount of liquid over food in a thin, steady stream.

Rotate - Action of turning or flipping food to ensure even cooking or mixing.

Parsley - Herb with curly or flat leaves used for flavoring and garnishing dishes.

Dill - Herb with feathery leaves used for flavoring and garnishing dishes.

Cilantro - Herb with pungent leaves used in many cuisines, also known as coriander.

Carve - Action of cutting or dividing cooked meat or shaping decorative designs from fruits or vegetables.

Drain - Action of removing liquid from food, usually by pouring or straining.

Melt - Process of changing a solid substance into a liquid state by heating.

Pour - Action of transferring liquid from one container to another.

Serve - Action of presenting or distributing food to be eaten.

Spread - Action of applying a thin layer of a substance, such as butter or jam, onto a surface.

Sprinkle - Action of scattering a small amount of something over food, such as seasoning or sugar.

Stuff - Action of filling something, like a turkey or peppers, with a mixture of ingredients.

Squeeze - Action of applying pressure to extract liquid from something, like squeezing a lemon for juice.

Weigh on kitchen scales - Action of measuring the weight of something using a kitchen scale.

Whip - Process of beating ingredients rapidly to incorporate air and increase volume, like whipping cream.

Whisk - Process of beating ingredients together using a whisk, like whisking eggs for an omelet.