{"id":143,"date":"2010-07-25T22:31:33","date_gmt":"2010-07-25T19:31:33","guid":{"rendered":"http:\/\/www.chefbuzu.com\/"},"modified":"2010-07-30T16:19:39","modified_gmt":"2010-07-30T13:19:39","slug":"termeni-tehnici","status":"publish","type":"page","link":"https:\/\/www.chefbuzu.com\/blog\/secretele-culinare\/d-ale-bucatarilor\/termeni-tehnici\/","title":{"rendered":"Termeni tehnici"},"content":{"rendered":"

TERMENI TEHNICI FOLOSITI IN BUCATARIE<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
1.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A tapeta<\/td>\nA imbraca diferite forme cu aspic, pesmet, legume<\/td>\n<\/tr>\n
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2.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A decora<\/td>\n

A impodobi preparatele cu diferite ornamentatii din : legume, verdeturi, zarzavaturi, maioneza, masline, oua, aspic etc.<\/td>\n<\/tr>\n
3.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A trage<\/td>\nA cali putin unele produse<\/td>\n<\/tr>\n
4.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A breza<\/td>\nA frige unele produse inabusit<\/td>\n<\/tr>\n
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5.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0A po\u015fa<\/td>\n

A frige unele produse inabusit, adaugandu-se putina grasime si supa de oase\u00a0 sau apa<\/td>\n<\/tr>\n
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6.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Po\u015ful<\/td>\n

Cornet din material textile, prin care sa nu treaca lichidele, prevazut la capat cu un orificiu, la care se adauga duiul sau spritul.<\/td>\n<\/tr>\n
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7.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Duiul<\/td>\n

Forma conica din table inoxidabila sau din aluminiu, cu ajutorul careia se poate decora sau ornamenta.<\/td>\n<\/tr>\n
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8.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spri\u0163ul<\/td>\n

Forma conica din tabla inoxidabila ( dar poate fi si din plastic ), care la capatul cu deschizatura mica are diferite crestaturi pentru ornament sau decor.<\/td>\n<\/tr>\n
9.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A gratina<\/td>\nRumenirea unor preparate la cuptor, la foc iute.<\/td>\n<\/tr>\n
10.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A \u00cempana<\/td>\nA introduce in carne, prin intepare, slanina, legume sau condimente<\/td>\n<\/tr>\n
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11.\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0A degresa<\/td>\n

A scoate grasimea din diverse preparate, cu ajutorul causului sau al servetelor de hartie.<\/td>\n<\/tr>\n
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12.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A tran\u015fa<\/td>\n

A pregati pentru lucru carnea, pestele, pasarile, prin taierea si portionarea acestora.<\/td>\n<\/tr>\n
13.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A dezosa<\/td>\nA scoate carnea de pe oase.<\/td>\n<\/tr>\n
14.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A fezanda<\/td>\nTinerea unor carnuri la rece pentru fragezire<\/td>\n<\/tr>\n
15.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A marina<\/td>\nA tine diferite carnuri, in special vanaturi, la bai\u0163.<\/td>\n<\/tr>\n
16.\u00a0\u00a0\u00a0\u00a0\u00a0 Bai\u0163<\/td>\nCompozitie pregatita in mod special din legume, condiment, vin, otet, pentru marinare.<\/td>\n<\/tr>\n
17.\u00a0\u00a0\u00a0\u00a0 A macera<\/td>\nA pregati carnea condimentandu-se, in vederea obtinerii unor gusturi placate si variate ( chebab, protap, fripturi ).<\/td>\n<\/tr>\n
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18.\u00a0\u00a0\u00a0 A limpezi<\/td>\n

A clarifica unele consomm\u00e9-uri, piftii, cu ajutorul albusului de ou, carne de vaca slaba, tocata si unele zarzavaturi si apa rece. Cande se da in fiert, se trage pe marginea masinii de gatit si se introduce in consomm\u00e9-uri,aspic sau piftie, cate o bucatica de gheata sau picaturi de apa rece, lasandu-se a fierbe incet.<\/td>\n<\/tr>\n
19. A \u00eempesmeta<\/td>\nA trece unele preparate prin faina, ou si pesmet.<\/td>\n<\/tr>\n
20.\u00a0 Cartofi natur<\/td>\nCartofi fasonati in forma de ou sau de butoiase si fierti in apa cu sare.<\/td>\n<\/tr>\n
21.\u00a0 A glasa<\/td>\nA imbraca unele preparate cu un produs lucios \u2013 aspic sau glazuri.<\/td>\n<\/tr>\n
22.\u00a0 A \u00eensiropa<\/td>\nA introduce produsul in sirop sau a turna sirop peste produs.<\/td>\n<\/tr>\n
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23.\u00a0 Bain-marie<\/td>\n

Tava mare cu apa calda in care se tin preparatele calde la temperatura potrivita in vederea servirii.<\/td>\n<\/tr>\n
24.\u00a0 A rula<\/td>\nA pregati unele preparate prin rasucire.<\/td>\n<\/tr>\n
25.\u00a0 A impacheta<\/td>\nA inveli unele preparate in diferite forme : plic, portofel, batiste etc.<\/td>\n<\/tr>\n
26.\u00a0 A pasa<\/td>\nA trece prin pasoar unele legume, fructe pentru creme, sosuri.<\/td>\n<\/tr>\n
27.\u00a0 A c\u01celi<\/td>\nA frige fara a se rumeni, ceapa, zarzavatul etc.<\/td>\n<\/tr>\n
28.\u00a0 A rumeni<\/td>\nA frige preparatul pana ce capata o culoare roza-rosietica sau galbena.<\/td>\n<\/tr>\n
29.\u00a0 A praji<\/td>\nA pregati un preparat prin frigere completa<\/td>\n<\/tr>\n
30.\u00a0 A stropi<\/td>\nA pune peste friptura, in timpul frigerii, din sosul propriu, unt sau apa in stropi.<\/td>\n<\/tr>\n
31.\u00a0 A para<\/td>\nA curati de anumite ingrediente un produs.<\/td>\n<\/tr>\n
32.\u00a0 A barda<\/td>\nA inveli in slanina suprafata unui preparat \u2013 pasare, vanat etc.<\/td>\n<\/tr>\n
33.\u00a0 A finisa<\/td>\nA face ultimele operatii la un preparat<\/td>\n<\/tr>\n
34.\u00a0 A masca<\/td>\nA acoperi cu diferite garnituri carnea, pestele etc<\/td>\n<\/tr>\n
35.\u00a0 A reduce sosul<\/td>\nA-l lasa pe coltul masinii de gatit, pana ce scade sosul<\/td>\n<\/tr>\n
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36.\u00a0 A lega in sos<\/td>\n

A-l ingrosa cu faina de cartofi dizolvata in apa rece ( fecul\u01ce ) sau cu unt si faina amestecate.<\/td>\n<\/tr>\n
37.\u00a0 Bulion<\/td>\nZeama de carne limpezita<\/td>\n<\/tr>\n
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38.\u00a0 Jiu<\/td>\n

Sosul rezultat, fie din frigerea diferitelor fripturi, fie pregatit din oase de vitel, pasare si zarzavaturi.<\/td>\n<\/tr>\n
39.\u00a0 Caramel<\/td>\nO solutie din zahar ars<\/td>\n<\/tr>\n
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40.\u00a0 Buchet garni<\/td>\n

Combinatie a anumitor preparate \u2013 formate din patrunjel verde, foi de dafin,usturoi, piper boabe, telina, ceapa, cuisoare \u2013 toate legate in verdeata.<\/td>\n<\/tr>\n
41.\u00a0 Esenta<\/td>\nReductie sau concentratie din anumite substante sau sosuri.<\/td>\n<\/tr>\n
42.\u00a0 A gelatina<\/td>\nA lega unele preparate cu gelatina sau cu unele produse gelatinoase<\/td>\n<\/tr>\n
43. A albi unele preparate sau legume<\/td>\nA le tine in apa rece cu sare sau in unele solutii special pregatite.<\/td>\n<\/tr>\n
44. A frige<\/td>\nA pregati un preparat la gratar, frigare, cuptor sau tigaie<\/td>\n<\/tr>\n
45. Liezon<\/td>\nSos pregatit special pentru a da fata la unele mancaruri.<\/td>\n<\/tr>\n
46. Jus-uri<\/td>\nSosuri \u2013 ele sunt baza preparatelor culinare.<\/td>\n<\/tr>\n
47. Marmita<\/td>\nIn intelesul strict al bucatariei, marmita este vasul in care se pregateste esenta pentru intarirea sosurilor, cremelor, ciorbelor si diferitelor mancaruri. Ea nu trebuie sa lipseasca din nici o bucatarie de alimentatie publica<\/td>\n<\/tr>\n
48. A tura coca<\/td>\nA repeta operatiile de intindere a coc\u0103i pentru foetaj.<\/td>\n<\/tr>\n
49. A condimenta<\/td>\nA introduce in diferite preparate, dupa gust,condimentele preferate.<\/td>\n<\/tr>\n
50. A op\u01ceri<\/td>\nA fierbe un produs pana ce da in clocot<\/td>\n<\/tr>\n
51. Pasoar<\/td>\nO sita conica prin care se trec legumele etc, pentru creme, sosuri etc<\/td>\n<\/tr>\n
52. Coca pentru foetaj<\/td>\nCoca facuta numai din faina si unt, in cantitati egale. Cata faina, atat si unt.<\/td>\n<\/tr>\n
53. Coca mermentail<\/td>\nCoca facuta din faina, unt sau ulei,oua si zahar.<\/td>\n<\/tr>\n
54. Brat<\/td>\nCarne tocata special pentru diferite umpluturi.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\ufeff<\/p>\n

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TERMENI TEHNICI FOLOSITI IN BUCATARIE 1.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A tapeta A imbraca diferite forme cu aspic, pesmet, legume 2.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A decora A impodobi preparatele cu diferite ornamentatii din : legume, verdeturi, zarzavaturi, maioneza, masline, oua, aspic etc. 3.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A trage A cali putin unele produse 4.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A breza A frige unele produse inabusit 5.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0A po\u015fa A […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":137,"menu_order":1,"comment_status":"open","ping_status":"open","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/pages\/143"}],"collection":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/comments?post=143"}],"version-history":[{"count":3,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/pages\/143\/revisions"}],"predecessor-version":[{"id":959,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/pages\/143\/revisions\/959"}],"up":[{"embeddable":true,"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/pages\/137"}],"wp:attachment":[{"href":"https:\/\/www.chefbuzu.com\/blog\/wp-json\/wp\/v2\/media?parent=143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}