Cooking Instructions
The following verbs frequently appear when reading the cooking instructions in recipes:
add: To put ingredients together; to put one ingredient with the others.
bake: To cook in an oven by using heat.
barbecue: To cook foods (primarily meat) on a grill by using fire or hot coals.
beat: To mix quickly and continually, commonly used with eggs.
boil: To heat water until little bubbles form.
break: To separate into smaller parts by force.
broil: To cook meat or vegetables on a rack with an extremely high temperature.
carve: To cut meat into slices.
chop: To cut into small pieces, generally used with vegetables.
combine: To put two or more things together.
cook: To prepare food by heating it, so the food is not raw.
crush: To cause to separate or flatten by extreme force, often used with garlic.
cut: To separate or divide by using a knife.
fry: To cook by putting the food into extremely hot oil.
grate: To divide into small parts by rubbing on a serrated surface, usually used with cheese.
grease: To coat with oil or butter.
grill: To cook by putting the food on a grill; similar to barbecue.
knead: To press and stretch dough, usually used with making bread.
mix: To combine two or more things using a spoon, spatula, or electric mixer.
measure: To obtain an exact quantity.
melt: to make something become liquid through heating.
microwave: To heat up food within a microwave oven.
mince: to grind food, normally meat, into small pieces. A machine is often used to do this.
open: To remove the top from a can or jar.
peel: To take the skin off of fruits or vegetables.
pour: To transfer liquid from one container to another.
put: To place something in a particular position or location.
roast: To cook in the oven or over a fire.
sauté: To quickly fry food by placing it in hot oil in a frying pan.
scramble: To mix the white and yellow parts of eggs together while cooking them in a pan.
slice: To cut into thin, wide portions.
steam: To cook by placing the food above boiling water. Steam is the vapor that comes from hot water
stir: To mix liquid ingredients by moving a spoon around in a circular motion
stir fry: To cook small pieces of food by moving it quickly in hot oil
wash: To immerse food in water and make sure it becomes clean
weigh: To measure the weight (grams or pounds) or something
Measuring cup
Use a measuring cup to measure how much of each ingredient you need to use in the recipe. Many
measuring cups are labeled in cups, ounces and milliliters.
Can opener
There is also an automatic type called an electric can opener.
Peeler
Use a peeler to peel (remove the skin from) fruits and vegetables.
Grater
Use a grater to grate or shred food into small pieces.
Colander
A colander is often used to drain (remove the extra water) from cooked pasta.
Sieve / Strainer
A sieve or strainer is often used to separate liquids from solids.
Whisk
A whisk is used for mixing.
Spatula
Ladle
A ladle is used for serving soup.
Pan
A pan is often used for frying food (cooking in oil).
Pot
A pot is often used for boiling food (cooking in water). The top part of the pot is called a lid or cover. It can
be made of metal or glass.
Oven mitt & Potholder
An oven mitt (on the left) and a potholder (on the right) help protect your hands when you touch hot pots
and pans.
Baking pan & Cookie sheet
A baking pan is used for baking (cooking things in the oven) foods such as cake and cookies. A flatter
version is called a cookie sheet:
Tongs
You can use tongs to pick up food.
Utensils (Knife, Spoon, Fork)
You use a knife, fork, and spoon to eat food. Together, these items are called utensils.
Bowl
You can serve soup, salad, or fruit in a bowl.
Plate
You can serve food on a plate.
Plastic container
You can put leftovers (food that you will save for later) in a plastic container.
Sandwich bag / Ziploc bag
You can also preserve food in a sandwich bag. One very popular brand of sandwich bags is Ziploc, so some
people call these Ziploc bags.
RECEITA DE CEVICHE DE LULA X CAMARÃO X PEIXE BRANCO
Ingredientes
300 g de filé de peixe (linguado ou robalo)
15 camarões médios limpos
6 lulas médias cortadas em anéis
4 pimentas dedo-de-moça em tirinhas
3 dentes de alho pequenos picados
1 cebola roxa média em tirinhas
Suco de 10 limões tahiti
Sal e coentro (ou salsinha) a gosto
Modo de preparo
Corte o peixe em cubos de 3 cm de lado.
Reserve.
As lulas e os camarões precisam passar por um pré-cozimento rápido denominado branqueamento.
Numa tigela, coloque os cubos de peixe, as lulas, os camarões, sal, o suco dos limões, o alho, o
coentro picado mais algumas folhas inteiras, a cebola e a pimenta.
Misture muito bem.
Acerte o sal, se necessário.
Sirva o ceviche imediatamente.
Alguns acompanhamentos tradicionais
são milho e batata-doce cozidos.
Dica
Ferva água em uma panela média.
Ponha sal e adicione a lula e os camarões.
Deixe por 3 minutos na água em ebulição.
Os pescados não podem cozinhar muito, caso contrário, podem ficar duros ao invés de macios.
Retire da panela e os ponha em uma tigela com água fria e gelo para dar choque térmico.
Retire após 2 minutos e escorra.
Rendimento: 6 porções
PUDIM
Ingredientes:
3 ovos
150g de cream cheese sem lactose
400g de leite condensado caseiro ou sem lactose
350ml de leite de amêndoas ou zero lactose
1cs de amido
3 colheres de sopa de cacau 100%
Modo de fazer:
Bata tudo com um mixer e leve ao forno em forma untada, banho-maria, a 150 graus, por 45 min ou até firmar
levemente. Seja feliz!
CEVICHE RECIPE OF SQUID X SHRIMP X WHITE FISH
Ingredients
• 300 g of fish fillet (sole or sea bass)
• 15 medium clean shrimps
• 6 medium squids cut into rings
• 4 red peppers in strips
• 3 garlic cloves, minced
• 1 medium purple onion in strips
• Juice of 10 limes
• Salt and cilantro (or parsley) to taste
Directions
• Cut the fish into 3-cm side cubes.
• Reserve.
• Squid and shrimp need to undergo rapid pre-cooking called bleaching.
• In a bowl, place the fish cubes, squid, shrimp, salt, lime juice, garlic, chopped cilantro plus a few whole
leaves, onion and pepper.
• Mix well.
• Adjust the salt if necessary.
• Serve the ceviche immediately.
• Some traditional accompaniments are boiled corn and sweet potatoes.
Tip
• Boil water in a medium saucepan.
• Add salt and add the squid and shrimp.
• Leave for 3 minutes in the boiling water.
• Fish can not cook much, otherwise they can get hard rather than soft.
• Remove from the pan and put them in a bowl of cold water and ice to give thermal shock.
• Remove after 2 minutes and drain.
Yield: 6 servings
Pudding
Ingredients:
3 eggs
150g cream cheese without lactose
400g homemade or lactose-free condensed milk
350ml almond milk or zero lactose
1 tsp of starch
3 tablespoons cocoa 100%
Directions:
Beat everything with a mixer and bake in a greased, bain-marie, 150 degrees, for 45 min or until lightly
firmed.
