Cookery involves a diverse array of cuisines. Food may be immersed in liquids such as water, stock, or wine (boiling, poaching, stewing); immersed in fat or oil (frying); exposed to vapor (steaming and, to some extent, braising); exposed to dry heat (roasting, baking, broiling); and subjected to contact with hot fats (sautéing).
- cookery [ˈkukəri] n.烹饪
- diverse [daiˈvəs] adj.不同的
- cuisine [kwiˈzi:n] n.烹饪法
- immerse [iˈmə:s] v.浸没
- stock [stɔk] n.浓汤
- wine [wain] n.葡萄酒
- boil [bɔil] v.煮
- poach [pəutʃ] v.水煮
- stew [stju:] v.炖：用小火烧或慢慢地煮沸来烹饪(食物)
- fat [fæt] n.油脂
- fry [frai] v.油炸
- vapor [ˈveipə] n.蒸气
- steam [sti:m] v.蒸
- braise [breiz] v.炖：先用油炒，然后在有盖容器中炖
- dry heat [drai - hi:t] n.干热
- roast [rəust] v.烘烤
- bake [beik] v.烘焙
- broil [brɔil] v.(用火)烤
- subject to [ˈsʌbdʒikt - tu:] v.使遭受
- contact [ˈkɔntækt] n.关联
- sauté [sɔ:ˈtei] v.炒
