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/)