Filipino Glossary of Cooking Terms - Part 3

FILLET: 
As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned.

(TANGGALIN ANG BUTO o TINIK: bilang pandiwa - tanggalin ang mga buto/tinik mula sa karne o isda: bilang pangngalan - isang piraso ng laman matapos maalisan ng buto o tinik)

FISH FILLET (fil-ley)

(Image from http://www.seriouseats.com/2015/10/how-to-fillet-a-fin-fish-prep-freshness-knife-skills.html)

FLAKE:
To break lightly into small pieces.

(PIRASUHIN o HIMAYIN: bahagyang pagpipipiraso o paghihimay ng sangkap)

FISH FLAKES

(Image from http://www.thekitchn.com/how-to-make-japanese-dashi-broth-cooking-lessons-from-the-kitchn-57749)

FLAMBE':
To flame foods by dousing in some form of potable alcohol and setting alight.

(APUYAN: paglalagay ng konting alak o alkohol sa pagluluto at sindihan ito pagkatapos)

FLAMBE' (Flambey) IN COOKING

(Image from http://www.culinarylore.com/food-science:alcohol-doesnt-completely-burn-off-in-cooking)

FOLD:
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating the bowl, until the ingredients are thoroughly blended.

(MARAHANG PAGSASAMA: Paghalo ng krema o binating puti ng itlog sa isa pang sangkap na hindi nagkakabula. Sa paghahalo, parang itinitiklop lamang ang naunang sangkap sa ikalawa gamit ang kutsara, pangbati o tinidor; sasandok sa ilalim, paakyat at itataob sa ibabaw. Uulitin ang proseso, habang iniikot ang mangkok o lalagyan, hanggang ang mga sangkap ay nahalong mabuti)

FOLD

(Image from http://www.thejoykitchen.com/ingredients-techniques/essential-techniques-whipping-and-folding-egg-whites)

FRICASSEE:
To cook by braising; usually applied to fowl or rabbit.

(FRICASSEE: Paraan ng pagluluto kung saan ang karne ng manok o kuneho ay piniprito nang bahagya at pagkatapos ay pakukuluan sa mahinang apoy at pagkatapos ay lalagyan ng white sauce.)

CHICKEN FRICASSEE

(Image from https://www.google.com.sa/search?q=Fricassee&safe=strict&source=lnms&tbm=isch&sa=X&ved=0ahUKEwj3kt3yz6jVAhVEalAKHXk5DJgQ_AUICigB&biw=1280&bih=543#imgrc=lr8zGOGXxnSDRM:)

FRY: 
To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.

(PRITUHIN: paraan ng pagluluto sa mainit na mantika; Paggigisa o pagprito sa kawala ang tawag kapag konti lang ang mantika; mababaw na pagprito naman kapag nasa isa hanggang dalawang pulgada ng mantika ang gamit at malalim na pagprito kapag lubog na sa mantika ang pipirituhin)

PAN-FRY

(Image from http://www.seriouseats.com/2012/06/how-to-cook-salmon-pan-fry-fish-food-lab.html)

SHALLOW-FRY

(Image from http://www.steffisrecipes.com/2016/08/chicken-cutlet-recipe-chicken-patties.html)

DEEP-FRY

(Image from https://warosu.org/ck/thread/3802131)

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/)

Filipino Glossary of Cooking Terms - Part 1

Before I start posting recipes and procedures for rich foods for poor souls, it is but wise to post the glossary of cooking terms which I copied from the website of University of Minnesota - Duluth, and translated into the Filipino language. The translation might be inaccurate but I tried my best to minimize incorrectness. I will leave the term in English if no Filipino word is suitable.

Below are some of the Glossary of Cooking Terms that an aspiring cook should know to follow a recipe or make one:

AL DENTE:
Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.

(AL DENTE: isang termino mula sa Italya na nagsasaad na ang nilutong pasta (spaghetti, macaroni, noodles, atpb. ay tama lamang na makagat ng mga ngipin o pastang hindi lasog ang pagkakaluto o yaong tila may puti pa sa loob).

AL DENTE PASTA

(Image from https://food-hacks.wonderhowto.com/how-to/essential-secrets-for-amazing-homemade-mac-cheese-0157528/)

BAKE: 
To cook by dry heat, usually in the oven.

(MAGLUTO SA HURNO: sistema ng pagluluto sa pamamagitan ng hurno o pugon. Dito niluluto ang mga tinapay at keyk, at maging karne ng baboy, manok at iba pa)

MAN-MADE OVEN

(Image from http://www.krizza-homes.com/2012/02/fire-bricks-stoves-and-ovens.html)

BARBECUE: 
Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce.

(PAG-IIHAW: sistema ng paglulutong ginagawa sa labas ng bahay. Kalimitang ang pagkaing iluluto ( karne, lamang-dagat, gulay, atbp.) ay direktang inilalagay sa nagbabagang uling o kahoy. Kadalasan ay pinapahiran ang niluluto ng barbecue sauce o pampalasa.)

CHICKEN BARBEQUE

(Image from http://pinchofyum.com/filipino-chicken-barbecue)

BASTE:
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.

(PAHIRAN: pagpahid ng tinimplang pampalasa o natirang pinagbabaran ng karneng iihawin habang niluluto upang lumasa at hindi matuyo ang karne)

BASTING CHICKEN BARBEQUE

(Image from http://www.pbs.org/parents/kitchenexplorers/2013/07/18/grilled-barbecued-chicken-legs/)

BATTER:
A mixture containing flour and liquid, thin enough to pour.

(BATTER:  pinaghalong arina at likido (tubig, itlog, mantikilya, atbp.) na may kalabnawan)

                                                                                    BATTER
                               (Image from http://www.zestuous.com/2013/07/bibingka-filipino-coconut-cake/)

BEAT:
To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

(BATIHIN: pagbabati ng mga sangkap na may likido upang maging pantay at magaan ang pagsasama nito at magkaroon ng hangin. Ito ay kalimitang ginagamitan ng pambati (beater) de-kuryente man onhindi, tinidor o anumang uri ng panghalo)

BEATING THE BATTER

(Image from https://relishme.wordpress.com/tag/french/)

BLANCH: 
To immerse in rapidly boiling water and allow to cook slightly.

(PAGBANLI: paglalagay ng gulay o anumang lulutin sa kumukulong tubig at dagling hahanguin upang mapanatili ang pagkasariwa nito)

BLANCHING VEGETABLE

(Image from http://casaveneracion.com/what-is-blanching-and-how-is-it-different-from-parboiling/)

BLEND: 
To incorporate two or more ingredients thoroughly.

(PAGSAMAHIN: paghahalo o pagsasamang mabuti  ng dalawa o higit pang rekado)

BOIL:
To heat a liquid until bubbles break continually on the surface.

(PAKULUAN: Pagpapainit ng likido hanggang bumula)

BOILING EGGS

(Image from http://www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/7/)