German Cooking Words

to eat

delicious

order

taste

to fry

oven

frying pan

pot

to bake

to stir

cooker

to peel

to season

to knead

baking tray

electric mixer

soup ladle

to taste and adjust

to sear

to steam

to simmer

to marinate

to bread

to grate finely

to braise

to drain; to pour off liquid from cooked food

to bring to the boil; to briefly boil up

to pickle; to marinate; to preserve in liquid

to grate; to rub

to deglaze; to add liquid to a hot pan to lift browned bits

to thicken (a sauce or soup)

to whip; to beat to stiff peaks (cream, egg whites)

to blanch (briefly boil then cool in ice water)

to stir in; to mix into a liquid by stirring

to caramelise

to chop up; to reduce to smaller pieces

to gratinate; to brown under the grill or in the oven with a topping

to grill; to cook over direct heat

to chop; to mince with a knife

to serve; to bring food to the table

to prepare; to make ready a dish for serving

baking paper; parchment paper

marinade; seasoned liquid for soaking meat or vegetables

to sweat; to gently cook onions or vegetables until softened

to brush; to coat a surface thinly with butter, oil, or egg

to puree; to blend cooked food smooth

immersion blender; hand blender

to plate up; to arrange food on a plate for serving

to rise (dough); to expand through fermentation

to reduce; to boil down a liquid to concentrate it

to core; to remove seeds or stone from fruit

to deep-fry; to cook submerged in hot fat

to garnish; to decorate a dish before serving

to refine; to enhance the flavour of a dish

loaf tin; rectangular baking mould

springform tin; cake tin with removable base

to glaze; to coat food with a shiny finish

to fold in; to gently incorporate an ingredient without deflating

baking tin, cake pan

cookery book, cookbook

to cover (a pot or dish)

pot lid, saucepan lid

to weigh out (an ingredient)

sweet and sour

to whisk, to beat (eggs or mixture)

court-bouillon, fish poaching stock

meat grinder, mincer

grill grate, barbecue rack

pasta colander, sieve

rolling pin

mixing bowl (for dough)

to debone (fish), to remove fish bones

to roast, to toast (in a dry pan or oven)

braising, slow-stewing (adjective)

hob

to ferment

cleaver, chopping knife

braising pot, casserole dish

to tap (a barrel), to draw off liquid

to dip (bread or food into a liquid)

to flambé, to flame