30 kata kerja dalam memasak beserta definisi nya

<p>Berikut adalah 30 kata kerja dalam memasak beserta definisinya dalam bahasa Inggris:</p><ol><li><strong>Bake</strong>: To cook food using dry heat in an oven.</li><li><strong>Boil</strong>: To cook food by immersing it in boiling water or other liquids.</li><li><strong>Broil</strong>: To cook food directly under or above a very hot heat source.</li><li><strong>Chop</strong>: To cut food into small, irregular pieces.</li><li><strong>Dice</strong>: To cut food into small, uniform cubes.</li><li><strong>Fry</strong>: To cook food in hot fat or oil, usually on a stovetop.</li><li><strong>Grill</strong>: To cook food on a grill over direct heat.</li><li><strong>Knead</strong>: To work dough by pressing, folding, and stretching it.</li><li><strong>Marinate</strong>: To soak food in a seasoned liquid to add flavor and tenderize.</li><li><strong>Mince</strong>: To cut food into very small pieces.</li><li><strong>Poach</strong>: To cook food gently in simmering liquid.</li><li><strong>Roast</strong>: To cook food using dry heat in an oven or over a fire.</li><li><strong>Sauté</strong>: To cook food quickly in a small amount of oil or fat over high heat.</li><li><strong>Sear</strong>: To brown the surface of food quickly with intense heat.</li><li><strong>Simmer</strong>: To cook food gently in liquid at a temperature just below boiling.</li><li><strong>Slice</strong>: To cut food into thin, broad pieces.</li><li><strong>Steam</strong>: To cook food using the steam from boiling water.</li><li><strong>Stew</strong>: To cook food slowly in liquid in a closed dish or pan.</li><li><strong>Stir</strong>: To mix food or liquid with a circular motion.</li><li><strong>Stir-fry</strong>: To cook food quickly by stirring it in a small amount of hot oil.</li><li><strong>Whisk</strong>: To beat or stir rapidly with a whisk or fork.</li><li><strong>Blanch</strong>: To briefly cook food in boiling water, then plunge it into cold water to stop the cooking process.</li><li><strong>Caramelize</strong>: To cook sugar or food with high sugar content until it turns brown and develops a rich flavor.</li><li><strong>Deglaze</strong>: To add liquid to a hot pan to dissolve the browned bits of food stuck to the bottom.</li><li><strong>Fillet</strong>: To remove the bones from fish or meat.</li><li><strong>Glaze</strong>: To coat food with a glossy substance, often a sweet or savory sauce.</li><li><strong>Grate</strong>: To reduce food to small shreds by rubbing it against a grater.</li><li><strong>Mash</strong>: To crush food until it becomes smooth and creamy.</li><li><strong>Purée</strong>: To blend or grind food until it is smooth and uniform.</li><li><strong>Toast</strong>: To brown food by exposure to direct heat or in a toaster.</li></ol><p>&nbsp;</p>