Tuỳ chỉnh
160 từ
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 ]teilen
[ 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