Showing posts with label prito. Show all posts
Showing posts with label prito. Show all posts

Thursday, July 27, 2017

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)

FLAKE:
To break lightly into small pieces.


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


FISH FLAKES


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

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
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

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

SHALLOW-FRY

DEEP-FRY





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