Từ vựng tiếng Đức chủ đề Chef vocabulary

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Chef vocabulary

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Kiểm tra(Sắp ra mắt)

der Sauerbraten

[ ˈzaʊ̯ɐbraːtn̩ ]

pot roast

das Kotelett

[ ˈkɔtlɛt/ kɔtˈlɛt ]

Số nhiều: die Koteletts/ Kotelette

chop

die Rouladen

[ ruˈlaːdə ]

Số nhiều: die Rouladen

roulade

das Steak

[ ʃteːk ]

Số nhiều: die Steaks

steak

die Hähnchenbrust

[ ˈhɛnçənˌbʁʊst ]

Số nhiều: die Hähnchenbrüste

chicken breast

das Gemüsecurry

[ ɡəˈmyːzəkœʁi ]

vegetable curry

der Schweinebraten

[ ˈʃvaɪ̯nəbʁaːtn̩ ]

roast pork

die Pasta

[ ˈpaʃta ]

pasta

das Eisbein

[ ˈaɪ̯sbain ]

Số nhiều: die Eisbeine

knuckle

der Tafelspitz

[ ˈtaːfəlˌʃpɪts ]

Số nhiều: die Tafelspitze

boiled beef

die Knödel

[ ˈknøːdəl ]

Số nhiều: die Knödel

dumplings

die Spätzle

[ ˈʃpɛt͡slə ]

Số nhiều: die Spätzle

spaetzle

die Prise

[ ˈpʁiːzə ]

Số nhiều: die Prisen

pinch

der Salz

[ zalt͡s ]

Số nhiều: die Salze

salt

der Zucker

[ ˈtsʊkɐ ]

Số nhiều: die Zucker

sugar

schälen

[ ˈʃɛːlən ]

to peel

enthäuten

[ ˈɛnthɔɪ̯tən ]

to skin

entfernen

[ ɛntˈfɛʁnən ]

to remove

pürieren

[ pyˈʁiːʁən ]

to puree

abschmecken

[ ˈapʃmɛkən ]

to taste

würzen; salzen

[ ˈvʏʁtsn̩; ˈzaltsn̩ ]

to season; to salt

würfeln

[ ˈvʏʁfl̩n̩ ]

to dice

mischen

[ ˈmɪʃn̩ ]

to mix

(um) rühren

[ (ʊm)ˈʁyːʁən ]

to stir

gehackt

[ ɡəˈhakt ]

minced

einreiben

[ ˈaɪ̯nʁaɪ̯bən ]

to rub in

braten

[ ˈbʁaːtən ]

to fry

anbraten

[ ˈanbʁaːtən ]

to sauté

backen

[ ˈbakən ]

to bake

dünsten

[ ˈdʏnstən ]

to simmer

kochen

[ ˈkɔχən ]

to boil

kurz aufkochen lassen

[ kʊʁts ˈaʊ̯fˌkɔχən ˈlasn̩ ]

to let simmer briefly

schmoren lassen

[ ˈʃmoːʁn̩ ˌlasn̩ ]

to stew

ziehen lassen

[ ˈtsiːən ˌlasn̩ ]

to steep

der Schneebesen

[ ˈʃneːbəzn̩ ]

Số nhiều: die Schneebesen

whisk

gießen

[ ˈɡiːsən ]

to pour

mit etwas aufgiessen

[ miːt ˈɛtwas ˈaʊ̯fˌɡiːsən ]

to pour over with

die Krauter

[ ˈkʁɔɪ̯tɐ ]

Số nhiều: die Krauter

herbs

etwas in den Topf geben

[ ɪn deːn tɔpf ˈɡeːbən ]

to add to the pot

knusprig

[ ˈknuːspʁɪç ]

crispy

mit etwas bestreuen

[ miːt ˈɛtwas bəˈʃtʁɔʏ̯ən ]

to sprinkle with

hinzufügen

[ ˈhɪntsʊˌfyːɡən ]

to add

anrichten

[ ˈanˌʁɪçtən ]

to garnish

in etwas einweichen

[ ɪn ˈɛtwas ˈaɪ̯nvaiçən ]

to soak in

bardieren

[ baʁdiˈʁiːʁən ]

Lean meat is wrapped with thin slices of bacon.

beizen

[ ˈbaɪ̯t͡sn̩ ]

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

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.

bridieren

[ briˈdiːʁən ]

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

die Butterkugel

[ ˈbʊtɐˌkuːɡl̩ ]

Số nhiều: die Butterkugeln

Butter kneaded with flour to quickly thicken sauces.

der Dämpfkorb

[ ˈdɛmpfkɔɐ̯p ]

Số nhiều: die Dämpfkörbe

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

degraissieren

[ dəɡʁɛsiˈʁiːʁən ]

To skim off the fat from a soup or sauce.

der Fettabschöpfer

[ ˈfɛtˌʔapʃøːpfɐ ]

Số nhiều: die Fettabschöpfer

Small pitcher into which the fatty liquid is poured.

die FischgrätenZange

[ ˈfɪʃˌɡʁɛːtn̩ˌtsaŋə ]

Số nhiều: die FischgrätenZangen

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

Flotte Lotte

[ ˈflɔtə ˈlɔtə ]

A sieve device used to puree fruit or potatoes.

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.

klären

[ ˈklɛːʁən ]

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

legieren

[ ləɡiˈʁiːʁən ]

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

montieren

[ mɔntiˈʁiːʁən ]

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

panieren

[ paniˈʁiːʁən ]

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

parisienne

[ paʁiˈziːnə ]

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

saucieren

[ zaʊ̯siˈʁiːʁən ]

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

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).

reißen

[ ˈʁaɪ̯sn̩ ]

to tear

schneiden

[ ˈʃnaɪ̯dn̩ ]

to cut

abreißen

[ ˈapˌʁaɪ̯sn̩ ]

to tear off

durchreißen

[ ˈdʊʁçˌʁaɪ̯sn̩ ]

to tear through

brechen

[ ˈbʁɛçn̩ ]

to break

schlagen

[ ˈʃlaːɡn̩ ]

to beat

ausdrücken

[ ˈaʊ̯sˌdʁʏkən ]

to squeeze

mixen

[ ˈmɪksn̩ ]

to mix

mischen

[ ˈmɪʃn̩ ]

to mix

quetschen

[ ˈkvɛtʃn̩ ]

to squeeze

rühren

[ ˈʁyːʁən ]

to stir

umrühren

[ ˈʊmˌʁyːʁən ]

to stir

pellen

[ ˈpɛlən ]

to peel

schälen

[ ˈʃɛːlən ]

[ ˈtaɪ̯lən ]

to divide

ausnehmen

[ ˈaʊ̯sˌneːmən ]

to gut

streichen

[ ˈʃtʁaɪ̯çn̩ ]

to spread

schmieren

[ ˈʃmiːʁən ]

to smear

streuen

[ ˈʃtʁɔʏ̯ən ]

to sprinkle

salzen

[ ˈzalt͡sn̩ ]

to salt

ölen

[ ˈœlən ]

to oil

würzen

[ ˈvʏʁtsn̩ ]

to season

süß

[ zyːs ]

sweet

süßlich

[ ˈzyːslɪç ]

sweetish

scharf

[ ʃaʁf ]

spicy

ölig

[ ˈøːlɪç ]

oily

fettig

[ ˈfɛtɪç ]

greasy

salzig

[ ˈzalt͡sɪç ]

salty

bitter

[ ˈbɪtɐ ]

bitter

herb

[ hɛʁp ]

tart

fade

[ ˈfaːdə ]

bland

geschmacklos

[ ɡəˈʃmakloːs ]

tasteless

heiß

[ haɪ̯s ]

hot

warm

[ vaʁm ]

warm

lau

[ laʊ̯ ]

lukewarm

kühl

[ kyl ]

cool

kalt

[ kalt ]

cold

eisig

[ ˈaɪ̯zɪç ]

icy