In the kitchen

IN THE KITCHEN

MEALS / Mesele zilei

Breakfast – micul dejun breakfast time : 7 – 9 a.m To have breakfast – a servi micul dejun
Brunch – gustare brunch time 10 – 12 (de obicei in weekend)
Lunch – dejun lunch time : 12 – 2 p.m. to have lunch – a servi dejunul
Tea ceai tea time 4 – 5 p.m.
Dinner – cina dinner time : 7 – 10 p.m.
Supper – supeu supper time 10 – 12 p.m.
In afara acestor mese principale mai există, în principiu, şi următoarele :tea-break sau coffee break sau elevenses – ceai sau cafea cu sandvişuri (pe la 11 a.m.),high/meat tea – ceai cu gustări (intre 5 si 6 p.m.) si nightcap – gustare uşoară cu ceva de băut (între 10 şi 12 p.m.,înainte de culcare)

Crockery (plates,dishes) – veselă – Cutlery – tacâmuri

Biscuit dish – farfurie pentru pişcoturi fork – furculiţă
Bread plate – farfurioară de pâine knife – knives -cuţit(e)
China – porţelanuri spoon – lingură
Dinner plate – farfurie support teaspoon – linguriţă de ceai
Dish – farfurie dessert spoon – linguriţă de desert
China dinner set – serviciu de porţelan fish fork – furculiţă de peşte
Plate – farfurie fish knife – cuţit de peşte
Soup plate – farfurie de supă
Dessert plate – farfurie de desert
Saucer – farfurioară de ceai sau cafea
Bowl – bol

Cups,glasses (ceşti,pahare) Diverse
Cup – ceaşcă bread basket – coş de pâine
Coffee cup – ceaşcă de cafea butter dish – untieră
Coffee pot – cafetieră corkscrew – tirbuşon
Carafe – carafă cruet stand – olivieră
Decanter – cană de apă mustard pot – vas pentru muştar
Egg cup – support pentru ou pepper box – râşniţă de piper
Wine glass – pahar de vin salt cellar – solniţă
Water glass – pahar de apă sauce boat – sosieră
Beer glass – halbă de bere soup tureen – supieră
Jug sau pitcher – ulcior sugar bowl – zaharniţă
Tea kettle – ceainic sugar tongs – cleşte pentru zahăr
Mug – cana mare de ceai tray – tavă

KITCHEN UTENSILS
Rolling pin – făcăleţ sieve – sită,ciur
Colander – strecurătoare grater – răzătoare
Peeler – cuţit pentru legume,fructe whisk sau egg beater – tel
Funnel – pâlnie tongs – cleşte
Spatula – spatulă chopping board – tocător
Ladle – polonic mixer – mixer
Food processor –robot salad bowl – salatieră
Frying pan – tigaie wok – tigaie chinezească
Pot – oală pan – cratiţă
Sauce pan – cratiţă cu coadă casserole – cratiţă
Lid – capac bottle opener –
Scale – cântar toaster – prăjitor de pâine
Strainer – strecurătoare de ceai,filtru juicer – storcător
Meat cleaver – satâr saw – fierăstrău
Grinder – maşină de tocat carnea coffee grinder – rîşniţă

Food – mâncare

Eggs – ouă bread – pâine
A loaf of bread – o pâine
White – albuş white(wheat )bread-pâine albă
Yolk – gîlbenuş de grâu
Egg-shell – coajă de ou brown bread – pâine neagră
Boiled eggs – ouă fierte rye bread – pâine de secară
Soft boiled eggs – ouă moi whole-meal bread –pâine integrală
Hard boiled eggs – ouă tari home-made bread – pâine de casă
Scrambled eggs- ouă jumări new bread – pâine proaspătă
Fried eggs – ochiuri stale bread – pâine rece,veche
Poached eggs – ochiuri româneşti crumb -miez
Roasted eggs – ouă coapte crust – coajă
Raw eggs – ouă crude top crust – coltuc
New-laid eggs – ouă proaspete French bread – baghetă
Omelette – omletă roll – chiflă
Croissant – croasant
Bread crumbs -firimituri
Horn – corn
Bun – corn cu lapte
Rusk – pesmet,pâine uscată
Toast – pâine prăjită
A slice of bread – o feli de pâine

Clear soups and broths

These are very popular and are served piping hot, well- seasoned and in comparatively small portions and are intended as appetizers. The standard version consists of one leek, one small head of celery, one root of parsley, one parsnip (chopped or grated) and a chopped and browned onion, but any other root vegetables, and any fresh herbs you fancy, can be included. Chives or parsley, finely chopped, are dropped onto the surface of the liquid just before serving. To improve the quality of any soup or broth a piece of butter is placed on the soup plate and the hot liquid poured over it. If wine is added it is not boiled with the soup, but added just before serving. If you decide to include a bunch of herbs for flavoring, these should go in for the last half hour of cooking, not longer.
Clear meat broth
Finely minced fat beef ; 2 teaspoons any good meat extract; cold water; soup greens and one large onion; soup noodles; nutmeg if liked.
Put all the ingredients into cold, salted water. Bring to the boil and simmer for at least half an hour. Strain and cook the noodles for five minutes in the boiling soup.

Chicken broth
1 boiling fowl(chicken), water, salt, 1 onion, soup greens, parsley, lovage
Clean and chop the vegetables and put with the parsley and lovage into cold salted water and bring slowly to the boil. See that the bird is clean and free from feather scraps and pens and put it in the liquid. Simmer gently according to the size. If the resulting broth is too fat, let it cool before attempting to skim it. Reheat and add a tablespoonful of cooked rice or cooked soup noodles and serve with chopped chives floating on top.

Thick soups

These are made in enormous variety and resemble the cream soups. They are thickened in various ways by using raw, grated potato, potato flour, various cereals, rice, semolina, oat flakes.
Cauliflower soup
1 medium sized cauliflower, butter or margarine, 2 heaped tablespoons flour, water/preferably the water in which the cauliflower has been cooked, salt, nutmeg or lemon, 1 egg yolk or 2 tablespoons of cream
Make a light thickening from the flour and the fat and let it down with the water in which the cauliflower has been cooked. Cook the mixture gently stirring all the time until it is thickened. Add lemon juice to taste. Stir in the well- beaten egg-yolk or cream. Put back the cauliflower carefully, broken into rosettes.

Other thick soups might include – leek soup, onion soup, tomato soup, gruel soup, spinach soup, potato soup, kidney soup, liver soup, fish and potato soup, beer soup, soup with ham and dumpling.

Fish
Fish is highly valued for being rich in phosphorus and calcium and various vitamins and for being easily digestible but it should be fresh. Almost invariably sea fish is well sprinkled with vinegar or lemon juice and left to stand for half an hour before cooking. This firms and whitens the flesh and helps to preserve the flavor and smell
Fresh water fish – peşte de apă dulce bream sau plaice– plătică
Salt water fish – peşte de mare anchovy – hamsie
Carp – crap sole – calcan
Haddock – egrefin crab – crab
Crawfish – rac,langustă eel – ţipar
Herring – hering lobster – homar
Mackerel – scrumbie oyster – stridie
Mussel –midie perch-biban
Pike –ştiucă salmon-somon
Sardine-sardea sheat fish- somn
Shrimp-crevete sprat-sardea de Estonia
Sturgeon-nisetru trout –păstrăv
Zander-şalău tunny-ton,pălămidă
White sturgeon-morun starlet-cegă
Tench-lin barbell-mreană
Shellfish-moluşte şi crustacee cockle-moluscă
Kipper-scrumbie afumată dried fish-peşte uscat
Fried fish-peşte fript jellied fish-peşte în aspic
Salt fish – peşte sărat smoked fish-peşte afumat
Stuffed fish-peşte umplut tinned fish –conservă de peşte

FISH FOR A GOURMET
This method is suitable for any of the firm-fleshed, good quality fish like cod and fresh haddock .The fillets of fish are seasoned with salt and pepper and grilled in butter, in the usual way, and placed on a warmed dish. The sauce is made as follows :finely sliced, peeled mushrooms and crab or lobster meat, finely diced are gently stewed in butter. Whisk together 1 tablespoon tomato puree, cream at pour discretion and a little cornflour for thickening. .Add this to the mushroom mixture and cook very gently, stirring until the ingredients are tender. .Season to taste with salt and pepper and a little sugar.Pour over the fish and serve at once.