Showing posts with label al dente. Show all posts
Showing posts with label al dente. Show all posts

Saturday, July 15, 2017

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

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

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


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

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

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

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

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