Curry  - A dish cooked in an Indian-style sauce of hot-tasting spices and typically served with rice., Kari - Where the word ‘curry’ is derived from. It is Indian for ’spicy sauce’., Spices - A seed, fruit, root, bark, or other plant substance primarily used for flavouring or colouring food., Ground spices - Whole spices ground up to a powder. This can be either a mix of spices ground together to form a complex spice powder (like Garam Masala), or ground up singly (like Turmeric, Coriander, Cumin, Cloves, Cinnamon, Nutmeg etc.), Capsaicin  - The chemical in chillies that fools your mouth into thinking there is a fire in it! Water will not dilute. Use something with fat in it, such as milk., Fry - Cook in hot fat or oil, typically in a shallow pan., Chop/slice - Cut something into pieces with repeated sharp blows of a knife., Peel - To remove the peels from vegetables or fruits., Grate - The process of transforming firm food items into small pieces by rubbing the item against a grater., Drain - Cause the water or other liquid in (something) to run out, leaving it empty or dry., Boil - Cook or be cooked by immersing in boiling water or stock., Simmer - Just below boiling point while bubbling gently., Stir - Move or cause to move from side to side or back and forth., Spit (oil) - Emit small bursts of sparks or hot fat with a series of short, explosive noises., Season - To add flavouring to a food to enhance its taste.,

We are Chefs: World Cuisine - Curry Vocab

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