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1 Tốc độ chuyển từ: 1: Chậm, 2: Vừa, 3: Nhanh
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Chef vocabulary

download 160 từ

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testKiểm tra(Sắp ra mắt)
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der Sauerbraten

[ ˈzaʊ̯ɐbraːtn̩ ]

pot roast

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das Kotelett

[ ˈkɔtlɛt/ kɔtˈlɛt ]

Số nhiều: die Koteletts/ Kotelette

chop

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die Rouladen

[ ruˈlaːdə ]

Số nhiều: die Rouladen

roulade

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das Steak

[ ʃteːk ]

Số nhiều: die Steaks

steak

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die Hähnchenbrust

[ ˈhɛnçənˌbʁʊst ]

Số nhiều: die Hähnchenbrüste

chicken breast

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das Gemüsecurry

[ ɡəˈmyːzəkœʁi ]

vegetable curry

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der Schweinebraten

[ ˈʃvaɪ̯nəbʁaːtn̩ ]

roast pork

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die Pasta

[ ˈpaʃta ]

pasta

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das Eisbein

[ ˈaɪ̯sbain ]

Số nhiều: die Eisbeine

knuckle

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der Tafelspitz

[ ˈtaːfəlˌʃpɪts ]

Số nhiều: die Tafelspitze

boiled beef

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die Knödel

[ ˈknøːdəl ]

Số nhiều: die Knödel

dumplings

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die Spätzle

[ ˈʃpɛt͡slə ]

Số nhiều: die Spätzle

spaetzle

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die Prise

[ ˈpʁiːzə ]

Số nhiều: die Prisen

pinch

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der Salz

[ zalt͡s ]

Số nhiều: die Salze

salt

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der Zucker

[ ˈtsʊkɐ ]

Số nhiều: die Zucker

sugar

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schälen

[ ˈʃɛːlən ]

to peel

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enthäuten

[ ˈɛnthɔɪ̯tən ]

to skin

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entfernen

[ ɛntˈfɛʁnən ]

to remove

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pürieren

[ pyˈʁiːʁən ]

to puree

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abschmecken

[ ˈapʃmɛkən ]

to taste

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würzen; salzen

[ ˈvʏʁtsn̩; ˈzaltsn̩ ]

to season; to salt

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würfeln

[ ˈvʏʁfl̩n̩ ]

to dice

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mischen

[ ˈmɪʃn̩ ]

to mix

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(um) rühren

[ (ʊm)ˈʁyːʁən ]

to stir

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gehackt

[ ɡəˈhakt ]

minced

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einreiben

[ ˈaɪ̯nʁaɪ̯bən ]

to rub in

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braten

[ ˈbʁaːtən ]

to fry

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anbraten

[ ˈanbʁaːtən ]

to sauté

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backen

[ ˈbakən ]

to bake

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dünsten

[ ˈdʏnstən ]

to simmer

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kochen

[ ˈkɔχən ]

to boil

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kurz aufkochen lassen

[ kʊʁts ˈaʊ̯fˌkɔχən ˈlasn̩ ]

to let simmer briefly

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schmoren lassen

[ ˈʃmoːʁn̩ ˌlasn̩ ]

to stew

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ziehen lassen

[ ˈtsiːən ˌlasn̩ ]

to steep

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der Schneebesen

[ ˈʃneːbəzn̩ ]

Số nhiều: die Schneebesen

whisk

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gießen

[ ˈɡiːsən ]

to pour

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mit etwas aufgiessen

[ miːt ˈɛtwas ˈaʊ̯fˌɡiːsən ]

to pour over with

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die Krauter

[ ˈkʁɔɪ̯tɐ ]

Số nhiều: die Krauter

herbs

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etwas in den Topf geben

[ ɪn deːn tɔpf ˈɡeːbən ]

to add to the pot

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knusprig

[ ˈknuːspʁɪç ]

crispy

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mit etwas bestreuen

[ miːt ˈɛtwas bəˈʃtʁɔʏ̯ən ]

to sprinkle with

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hinzufügen

[ ˈhɪntsʊˌfyːɡən ]

to add

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anrichten

[ ˈanˌʁɪçtən ]

to garnish

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in etwas einweichen

[ ɪn ˈɛtwas ˈaɪ̯nvaiçən ]

to soak in

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bardieren

[ baʁdiˈʁiːʁən ]

Lean meat is wrapped with thin slices of bacon.

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beizen

[ ˈbaɪ̯t͡sn̩ ]

Meat, game, or fish is vigorously marinated with oil, vinegar, spices, and salt.

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die Bratenspritze/ Bratensaftspritze

[ ˈbʁaːtənˌʃpʁɪtsə/ ˈbʁaːtənˌzaftˌʃpʁɪtsə ]

Số nhiều: die Bratenspritzen/ Bratensaftspritzen

A kind of oversized pipette used to draw up the juice from a roast and pour it back over it.

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bridieren

[ briˈdiːʁən ]

Poultry, fish, or meat is tied together to maintain the desired shape during preparation.

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die Butterkugel

[ ˈbʊtɐˌkuːɡl̩ ]

Số nhiều: die Butterkugeln

Butter kneaded with flour to quickly thicken sauces.

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der Dämpfkorb

[ ˈdɛmpfkɔɐ̯p ]

Số nhiều: die Dämpfkörbe

A steaming basket is placed in a pot where some water is boiling.

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degraissieren

[ dəɡʁɛsiˈʁiːʁən ]

To skim off the fat from a soup or sauce.

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der Fettabschöpfer

[ ˈfɛtˌʔapʃøːpfɐ ]

Số nhiều: die Fettabschöpfer

Small pitcher into which the fatty liquid is poured.

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die FischgrätenZange

[ ˈfɪʃˌɡʁɛːtn̩ˌtsaŋə ]

Số nhiều: die FischgrätenZangen

It is nicely grippable, usually made of stainless steel, and used to remove bones when preparing fish.

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Flotte Lotte

[ ˈflɔtə ˈlɔtə ]

A sieve device used to puree fruit or potatoes.

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der Flambierbrenner

[ ˈflambiɐˌbʁɛnɐ ]

Số nhiều: die Flambierbrenner

A beautiful golden brown sugar crust burns onto the crème brûlée or caramelizes the surfaces of meringues and ice cream.

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klären

[ ˈklɛːʁən ]

This involves removing components that cloud clear meat or fish broths.

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legieren

[ ləɡiˈʁiːʁən ]

Soups or sauces are thickened with cream, beaten egg, or butter.

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montieren

[ mɔntiˈʁiːʁən ]

Soups or sauces are made creamy with the help of cold butter flakes. They should not be boiled again afterwards.

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panieren

[ paniˈʁiːʁən ]

Meat or fish is cleaned of skin and tendons and cut into pieces suitable for the respective dish.

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parisienne

[ paʁiˈziːnə ]

Vegetables that have been cut into small balls with a melon baller (Parisian cutter).

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saucieren

[ zaʊ̯siˈʁiːʁən ]

A small bowl or small elongated jug with a firm saucer, in which the sauce is served.

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tranchieren

[ tʁanʃiˈʁiːʁən ]

Meat, fish, or poultry is carefully dissected and either divided into individual portions (e.g., wings or legs in the case of poultry) or sliced into uniform slices (e.g., for a roast).

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reißen

[ ˈʁaɪ̯sn̩ ]

to tear

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schneiden

[ ˈʃnaɪ̯dn̩ ]

to cut

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abreißen

[ ˈapˌʁaɪ̯sn̩ ]

to tear off

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durchreißen

[ ˈdʊʁçˌʁaɪ̯sn̩ ]

to tear through

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brechen

[ ˈbʁɛçn̩ ]

to break

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schlagen

[ ˈʃlaːɡn̩ ]

to beat

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ausdrücken

[ ˈaʊ̯sˌdʁʏkən ]

to squeeze

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mixen

[ ˈmɪksn̩ ]

to mix

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mischen

[ ˈmɪʃn̩ ]

to mix

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quetschen

[ ˈkvɛtʃn̩ ]

to squeeze

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rühren

[ ˈʁyːʁən ]

to stir

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umrühren

[ ˈʊmˌʁyːʁən ]

to stir

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pellen

[ ˈpɛlən ]

to peel

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schälen

[ ˈʃɛːlən ]

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teilen

[ ˈtaɪ̯lən ]

to divide

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ausnehmen

[ ˈaʊ̯sˌneːmən ]

to gut

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streichen

[ ˈʃtʁaɪ̯çn̩ ]

to spread

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schmieren

[ ˈʃmiːʁən ]

to smear

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streuen

[ ˈʃtʁɔʏ̯ən ]

to sprinkle

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salzen

[ ˈzalt͡sn̩ ]

to salt

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ölen

[ ˈœlən ]

to oil

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würzen

[ ˈvʏʁtsn̩ ]

to season

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süß

[ zyːs ]

sweet

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süßlich

[ ˈzyːslɪç ]

sweetish

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scharf

[ ʃaʁf ]

spicy

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ölig

[ ˈøːlɪç ]

oily

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fettig

[ ˈfɛtɪç ]

greasy

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salzig

[ ˈzalt͡sɪç ]

salty

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bitter

[ ˈbɪtɐ ]

bitter

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herb

[ hɛʁp ]

tart

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fade

[ ˈfaːdə ]

bland

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geschmacklos

[ ɡəˈʃmakloːs ]

tasteless

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heiß

[ haɪ̯s ]

hot

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warm

[ vaʁm ]

warm

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lau

[ laʊ̯ ]

lukewarm

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kühl

[ kyl ]

cool

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kalt

[ kalt ]

cold

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eisig

[ ˈaɪ̯zɪç ]

icy