| 单词 | 烹饪 |
| 释义 | 〔stew〕To undergo cooking by boiling slowly or simmering.See Synonyms at boil 1炖熟：用小火烧或慢慢煮沸的方式烹饪 参见 boil1〔Creole〕creole Cooked with a spicy sauce containing tomatoes, onions, and peppers: creole 克里奥尔式的：用含有西红柿、洋葱和胡椒的香辣调味酱烹饪的：〔billy〕A metal pot or kettle used in camp cooking.户外用壶：用于野营烹饪的金属罐或壶〔Florentine〕Prepared, cooked, or served with spinach.用菠菜做菜：用菠菜准备、烹饪或招待〔rotisserie〕A cooking device equipped with a rotating spit on which meat or other food is roasted.电热轮转烤肉器：一种装有可烤肉或其它食物的回转式烤肉器的烹饪装置〔Bajan〕Bajan cooking; a Bajan accent.巴贝多式烹饪；巴贝多口音〔trichinosis〕A disease caused by eating undercooked meat, usually pork, that contains trichinae, which develop as adults in the intestines and as larvae in the muscles, causing intestinal disorders, fever, nausea, muscular pain, and edema of the face.毛线虫病，旋毛虫病：由摄食生的未烹饪的肉，尤指猪肉而导致的疾病。因为生肉中有可能含有旋毛线虫，其成虫能寄居在肠中，其幼虫定居在肌肉中，能引起肠道紊乱，发热，恶心，肌肉痛和脸部浮肿〔stovetop〕a stovetop casserole; stovetop cooking.炉顶的瓷焙盘；炉顶烹饪〔liquor〕A liquid substance, such as broth, produced in cooking.煮汁：烹饪时制成的液体，例如汤〔chili〕The pungent fresh or dried fruit of any of several cultivated varieties of capsicum, used especially as a flavoring in cooking. Also called chili pepper 辣椒：辣椒的几个被种植的种类中任何一种的新鲜的或干的辛辣的果实，专用作烹饪中的调味品 也作 chili pepper〔Escoffier〕French chef of grand hotels, such as the Savoy and Carlton in London. He wrote several cookery books, includingLe Guide Culinaire (1903). 埃斯科菲耶，奥古斯特：(1846-1935) 曾任伦敦的萨伏依和卡尔登等大饭店的法国主厨师，他编写了几本关于烹调的书，像《烹饪指导》 （1903年） 〔stove〕A stove to us is something we expect to find in a room,but at one timea stove was a room,specifically, a room for taking a hot-air or steam bath (first recorded in 1456).Around 1545 the word is recorded with reference to another room, such as a bedroom, heated with a furnace.The devices used to heat these rooms came to be calledstoves as well, a use first found sometime between 1550 and 1625.Of course, heating devices that we would callstoves had long been in existence, going back to Roman times.However, the stove as the chief cooking device, taking the place of the fireplace, dates only to around the mid-19th century with the widespread use of wood-burning or coal-burning cooking stoves.对于我们来说，火炉是我们可以在屋内找到的东西，但是有一段时间，这种东西指的是一个房间，尤其是取得热空气或供蒸汽浴的房间（首次记载于1456年）。1545年前后，该词又记载了另一含义，指另一种带有火炉取暖的房间，如卧室。这些屋内用于取暖的器具也被称作stoves， 该用法首次发现于1550年到1625年间。当然，我们称为stoves 的加热器具已经很久以前就存在了， 可以上溯到古罗马时期。但是，该词代替壁炉成为主要的烹饪器具只能追溯到19世纪中期，那时以木材或煤作燃料的烹饪火炉得到大规模地推广使用〔egg〕To cover with beaten egg, as in cooking.用蛋烹调：用打破的鸡蛋覆盖，如在烹饪中〔beignet〕New Orleans, Louisiana, has been a rich contributor of French loan words and local expressions to American English.One variety of speech in this city is so distinctive that it has a name:yat. Many of the words, such asbeignet, café au lait, faubourg, lagniappe, and krewe, reflect the New World French cuisine and culture characterizing this city and much of southern Louisiana. Other words reflect distinctive physical characteristics of the city:banquette, a raised sidewalk, and camelback and shotgun, distinctive architectural styles found among New Orleans houses. 路易斯安娜州的新奥尔良对法语词汇和当地表达方式溶入美式英语起了很大贡献。这个城市里的语言是如此独特以致人们叫它yat。 许多词如beignet，cafè au lait，faubourg，lagniappe 和 krewe 反映了该城和南路易丝安娜州大部地区的新大陆上法式的烹饪和文化特色。 其它词反映了该城独特的外貌和特征：banquette 高起的人行道， camelback 和 shotgun 新奥尔良房屋的独特建筑形式 〔wok〕A metal pan having a rounded bottom, used especially for frying and steaming in Asian cooking.镬：一种圆底金属锅，特别在亚洲烹饪中炸或蒸时使用〔Creole〕shrimp creole; creole cuisine.克里奥尔式虾；克里奥尔式烹饪〔galantine〕A dish of boned, stuffed meat or fish that is poached and served cold coated with aspic.冻肉卷：一盘将剔骨肉或去刺的鱼浇上肉冻烹饪而成的凉菜〔cookbook〕A book containing recipes and other information about the preparation of food.食谱：一种包括食谱及其它烹饪食品信息的书〔boil〕To cook or clean by boiling.加沸以烹饪或清洗〔depth〕I am out of my depth when it comes to cooking.提到烹饪，就超过我的所能了〔cookery〕The art or practice of preparing food.烹饪：烹制食物的艺术或操作〔stovetop〕The top surface of a stove, especially when used for cooking.炉顶：炉子的顶端表面，尤指当炉子用作烹饪器具时〔tapioca〕A beady starch obtained from the root of the cassava, used for puddings and as a thickening agent in cooking.木薯淀粉：一种从木薯的根茎中提取的用来做布丁的颗粒状淀粉，也在烹饪中用作调味品〔sauerbraten〕A pot roast of beef marinated in vinegar, water, wine, and spices before being cooked.糖醋烤牛肉：一种将牛肉用醋、水、酒及香料腌制后再进行烹饪制成的锅烤牛肉〔clean〕To prepare (fowl or other food) for cooking, as by removing the entrails or fat.清洗：为烹饪（家禽或其它食物）而准备，如清除内脏或脂肪〔skewer〕A long metal or wooden pin used to secure or suspend food during cooking; a spit.串肉杆，烤肉叉：在烹饪中用来放牢或悬挂食物的一种金属的或木头的长钉；烤肉铁叉〔stew〕To cook (food) by simmering or boiling slowly.炖：用小火烧或慢慢地煮沸来烹饪（食物）〔stir〕To mix together the ingredients of before cooking or use:拌入：在烹饪或使用以前将配料混合起来：〔culinary〕Of or relating to a kitchen or to cookery.厨房的，烹饪的：厨房或烹饪的或与之有关的〔pasta〕Paste or dough made of wheat flour, eggs, and water, often formed into shapes and dried and used in a variety of recipes after being boiled.意大利面制品：由小麦面、鸡蛋和水做成的面糊或面团，通常加工成一些形状并烘干，做熟后可用于种种烹饪〔funky〕"At the opposite end of Dallas's culinary spectrum is funky regional fare"(Jacqueline Friedrich)“与达拉斯烹饪食谱截然相反的另一面是其具有乡土气息的地方饮食”(杰奎琳·弗雷德里希)〔burn〕Singe specifies superficial burning by brief exposure to flameand especially the deliberate removal of projections such as bristles or feathers from a carcass, such as a plucked fowl, before cooking: Singe 专指短暂暴露于火焰上造成表面灼伤，尤指小心除去肉体上的如羽毛或鬃毛的突出物（如烹饪前的拔过毛的家禽）： 〔get〕got into gourmet cooking.对烹饪有了兴趣〔cook〕To prepare food for eating by applying heat.烹饪：通过加热加工食物使之可食用〔chitterlings〕The small intestines of pigs, especially when cooked and eaten as food.食用猪小肠：尤指经烹饪后作为食品的猪小肠〔salsa〕Also sar.sa [särʹsə] Chiefly Southwestern U.S. A spicy sauce made of tomatoes, onions, and chili peppers, eaten with tortilla chips or other Mexican food. 也作 sar.sa [särʹsə] 【多用于美国西南部】 （墨西哥烹饪中的）（辣）调味汁：用西红柿、洋葱和辣椒做成的调味汁，与玉米饼条或其它墨西哥食物一齐食用〔Farmer〕American cookery expert who edited theBoston Cooking School Cook Book (1896), which has undergone many revisions as the Fannie Farmer Cookbook. 法默，范妮·梅里特：(1857-1915) 美国烹饪专家，编有《波士顿烹饪学校烹饪教科书》 （1896年），多次修订后成为 《芬妮农家烹饪》 〔trivet〕A three-legged stand made of metal, used for supporting cooking vessels in a hearth.三脚架：有三条腿的金属支架，用来放在火上支撑烹饪器具〔trashed〕Expressions for intoxication are among those that best showcase the creativity of slang. The boundless inventiveness in expressing the ordinary in not-so-ordinary ways led Walt Whitman to describe slang as"an attempt of common humanity to escape from bald literalism, and express itself illimitably.” Colloquial and slang expressions meaning "intoxicated" can fill several pages in slang thesauruses. Most fall into a few general groups. Common are expressions that originally meant "damaged, badly affected by something,” such as trashed, smashed, crocked, blitzed, hammered, wasted, messed up, and blasted. Cooking terms are also common, such as baked, fried, and boiled (said to have been coined at Princeton University in the 1920s). Terms relating to liquids or being filled are a natural source of metaphors for filling oneself up with drink or drugs: sloshed, oiled, tanked, and loaded are but a few. Some terms are not easily classified or have origins that are not fully clear, such as tight (first appearing in the 1830s), plastered (first appearing around 1912), blotto (perhaps from blot, first appearing in 1917), and stoned (apparently taken from such expressions as stone-drunk, stone-cold, and first appearing as stone in 1945). Most current terms for "intoxicated" are not very old, as one expects of slang terms generally; of those in the lists above, blotto, crocked, fried, loaded, plastered, tanked, tight, and oiled are recorded in the first half of the 20th century, and of these only tight and oiled are known to have existed before then. 表示喝醉的词语充分体现了俚语的创造性。用非同寻常的方式创造极为寻常的俚语，其间蕴藏了无限创造空间，华尔特·惠特曼将俚语描述为“让平常心从文字束缚中逃离，并随性表达出来” 。表示“喝醉的，酒醉的”的口语以及俚语的表达方式，可以填满俚语同义词的数页空间。大多数俚语可归入几个分类。许多常见俚语的原意为“被破坏的，受某物负面影响”，如 trashed、smashed、crocked、blitzed、hammered、wasted、messed up 以及 blasted 。烹饪词汇也很普遍，如 baked、fried 和 boiled （据说由普林斯顿大学于20世纪20年代创造）。与液体或注入有关的词语是隐喻表示过多饮酒或吸毒而形成的自然来源： sloshed、oiled、tanked 和 loaded 只是其中少数例子。有些词语不易界定其类别或其原意较不清楚，如 tight （首次出现于19世纪30年代）、 plastered （首次出现于1912年）、 blotto （可能源自 blot ，首次出现于1917年）以及 stoned （显然来自词语 stone-drunk和stone-cold ，并于1945年首次以 stone 的形式出现）。正如大家对俚语的普遍看法，大多数表示“喝醉的，酒醉的”的现行词语都较新；在如上所列词汇中， blotto、crocked、fried、loaded、plastered、tanked、tight 和 oiled 首次见载于19世纪中叶，只有 tight 和 oiled 是所知早于那个时期 〔french〕To cut (green beans, for example) into thin strips before cooking.烹饪前将（如绿豆芽）切成细条 |
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