Filipino Glossary of Cooking Terms - Part 2

Before we begin cooking, we need to know and understand different cooking terms so that we can follow the recipe and instructions accurately. Below are Part 2 of the cooking terms:

BROIL:
To cook on a grill under strong, direct heat.

(IHAWIN: lutuin sa ibabaw ng ihawan sa ilalim ng direkta at matinding init na maaaring manggaling sa uling o kahoy. Ito ay kasingkahulugan ng pagba-barbeque.)

INIHAW NA TILAPIA AT TALONG

(Image from http://www.calamba-online.com/uncategorized/ihaw-ihaw-ni-aling-tessie/)

CARAMELIZE:
To heat sugar in order to turn it brown and give it a special taste.

(ARNIBALIN: Pagpapainit o pagtunaw ng puting asukal upang maging kulay kayumanggi at magbigay na kakaibang lasa-sunog na asukal)

ARNIBAL

(Image from https://whatscookingamerica.net/Sauces_Condiments/CarmelizingSugar.htm)

CHOP: 
To cut solids into pieces with a sharp knife or other chopping device.

(HIWAIN: Pagputol ng mga solidong sangkap tulad ng gulay, karne, atbp, sa pamamagitan ng matalim na kutsiyo o iba bang gamit na nakakahiwa.)

PAGHIWA NG MGA GULAY

(Image from https://www.landolakes.com/blog/recipe-buzz-sup-reg;-sup/2009/july-2009/garden-vegetables-grilled-to-perfection/)

CLARIFY: 
To separate and remove solids from a liquid, thus making it clear.

(LINAWIN/PAGLILINAW:  Paghihiwalay at pag-alis na mga solidong sangkap sa likidong sangkap ypang maging malinaw itong tingnan. Halimbawa : Pagtatanggal ng sebo o dumi/dugo sa pinakukuluan)

PAGTATANGGAL NG SEBO, DUMI/DUGO SA PINAKUKULUAN 

(Image from http://www.academiabarilla.com/italian-recipes/how-to/clarifying-consomme.aspx)

CREAM:
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.

(GAWING MAKREMA: Pagpapalambot ng taba, mantikilya, mantika o butter sa  pamamagitan ng pagbati o paglinggis. Karaniwang kinikrema ang butter at asukal)

CREAMING BUTTER AND SUGAR

(Image from https://food52.com/blog/9923-how-to-cream-butter-and-sugar-without-a-mixer)

CURE:
To preserve meats by drying and salting and/or smoking.

(TUYUIN o BURUHIN: Pagbuburo o pagpepreserba ng karne sa pamamagitan ng pag-aasin, pagpapatuyo o pagpapausok)

CURING MEAT

(Image from https://www.pinterest.com/pin/315392780125839768/)

DEGLAZE:
To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.

(PAGTUNAW SA NATUYONG PINAGPRITUHAN, PINAGGISAHAN O PINAG-IHAWAN:  Paglalagay ng likidong nagpapatunaw ,tulad ng tubig, alak, mantika o mantikilya, sa sangkap na natuyo sa kawali o ihawan na maaaring maging sawsawan)

DEGLAZING THE PAN

(Image from http://lespetitesgourmettes.com/recipes/fond-of-chowder/)

DEGREASE:
To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.

(PAGTANGGAL NG TABA o SEBO: Pag-aalis ng taba o sebo sa ibabaw ng nilaga, sopas o sabaw. Karaniwang inilalagay sa loob ng repridyeretor ang nalutong pagkain upang tumigas ang taba at nang madaling matanggal)

PAG-AALIS NG SEBO

(Image from http://www.finecooking.com/article/two-methods-for-degreasing-a-stew)

DICE:
To cut food in small cubes of uniform size and shape.

(KUDRADUHIN: Gawing kudrado ang paghihiwa ng mga sangkap o pagkain upang amagkakapareho ang sukat at hugis)

DICING POTATO

(Image from https://theculinarycook.com/knife-skills-different-types-of-cuts/)

DISSOLVE:
To cause a dry substance to pass into solution in a liquid.

(TUNAWIN: Pagtunaw ng solidong sangkap tulad ng asin o asukal upang maging likido)

DISSOLVING SUGAR WITH WATER

(Image from http://www.robinskey.com/how-to-make-kombucha-tea-kombucha-recipe-and-kombucha-benefits/)

DREDGE: 
To sprinkle or coat with flour or other fine substance.

(PAGBUDBOD: Paglalagay o pagbubudbod ng arina, niyog o asukal o anumang pinong sangkap sa lulutuin o luto ng pagkain)

BUDBURAN NG NIYOG

(Image from http://kusinanimanang.blogspot.com/2008/11/supersoft-ensaymada.html)

DRIZZLE: 
To sprinkle drops of liquid lightly over food in a casual manner.

(PATAK-PATAKAN:  Banayad na pagpapatak ng likidong sangkap - tubig, mantika, tunaw ng mantikilya o tsokolate, atbp. - sa pagkain).

DRIZZLE WITH  MELTED CHOCOLATE

(Image from https://www.pinterest.com/pin/147211481550500980/)

DUST: 
To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-fashioned way of shaking things together in a paper bag.

(BUDBURAN: Paglalagay ng pinong sangkap tulad ng arina, asukal, pinulbos na tinapay, atbp.)

DUSTING WITH ICING SUGAR

(Image from http://www.simplebites.net/baking-with-kids-baked-apple-gingerbread-pancake/)