Today we’ll learn some vocabulary related to food preparation.
We’re having fish for dinner today. I scraped the scales off the fish and I gutted it.
I breaded the pork chops before sautéing them. At least no one will notice the meat wasn’t very fresh.
My guests were late so I had to reheat the stuffed peppers when they finally arrived. Unfortunately, they didn’t like them.
My wife is going to love it. I’m going to simmer the chicken in a cream sauce. And, which also matters, this time I didn’t forget to pluck the chicken first.
I always boil the carrots for some time, drain them carefully and finally dice them so that the pieces are not too big for the soup.
Here’s the vocabulary summary:
| scrape off | to remove sth from a surface by rubbing an object or tool against it |
| gut | to remove the internal organs from a fish or another animal |
| bread | to cover (food) with bread crumbs before cooking it |
| sauté /sɑˈteɪ/ | to fry (food) in a small amount of fat |
| reheat | to make cooked food that has become cool hot again |
| stuff | to put a seasoned mixture of food into sth that is being cooked |
| simmer | to cook sth so that it is almost boiling for a certain period of time |
| pluck | to remove some or all of the feathers or hairs from sth |
| drain | to remove (liquid) from sth by letting it flow away or out |
| dice | to cut (food) into small cubes |
