Sunday, December 12, 2010

kitchen စကားလံုးမ်ား စု ၿခင္း ( B )


1.    Baguette – French bread ။
bain marie
2.    Bain-marie - ဘိမ္မာရီ - အစားအစာမ်ားကိုး ေအးမသြားေအာင္ အပူခ်ိန္ထိမ္းထားႏိုင္ေအာင္ ေရပူမ်ားထည္႕ထားေသာ မီးဖိုေခ်ာင္သံုး ပစၥည္းတမ်ဳိး။
3.    Balsam - သစ္ဆီေမႊး။
4.    Balsamic vinegar - ဘလက္စမစ္ ဘနီဂါ -
5.    Bamboo shoot - မွ်စ္စို႕။
6.    Banana - ငွက္ေပ်ာသီး။
7.    Barbecue - ဘာဘီကူး။
8.    Barley - ဘာလီ။
9.    Basil - ေဘဇယ္- ပင္စိမ္းပင္။
10. Bay leaf - ကရေ၀းရြက္။
11. Bean curt - ပဲၿပား။
12. Bean sprout - ပဲပင္ေပါက္။
13. Béarnaise sauce - ဘာႏိုက္စ္ ေဆာစ္႕ It is a variation of hollandaise sauce. White wine or vinegar, diced shallots, tarragon, and peppercorns are cooked together and reduced and sieved and then added to hollandaise sauce. The spice tarragon is what gives it a distinctive taste. The sauce is served with beef and some shellfish
14.  Béchamel sauce - ဘခ်က္မယ္ ေဆာစ္႕ -  It is also know as "white sauce." It is a smooth, white sauce made from a roux made with flour, boiled milk, and butter. It is usually served with white meats, eggs, and vegetables. It forms the basis of many other sauces.
15. Beef stroganoff - ဘိဖ္ စေတြာ႕ဂေနာ႕ - အမဲသားကို ခပ္ေသးေသးရွည္ရွည္ လီွးၿပီး browon sauce ၾကက္သြန္နီ ၊ ခပ္ပါးပါးလီွးထားေသာ မွဳိ တို႕ႏွင္႕ေရာကာ ခ်က္ထားေသာ ဟင္းပြဲ။ A dish that consists of thin slices of tender beef (usually tenderloin or top loin), onions, and sliced mushrooms. The ingredients are quickly sautéed in butter and combined with a sour-cream sauce. It is usually accompanied by rice pilaf. 

bell pepper or capsicum
16. Bell pepper – Capsicum. ငရုတ္ပြ တစ္ မ်ဳိး။
17. Bisque – seafood soup.ၿပင္သစ္စကားလံုးၿဖစ္သည္။
18. Bitter gourd - ၾကက္ဟင္းခါးသီး။
19. Blanch / blanching - ေရေႏြးပူထဲတြင္ ခဏတာမွ် ႏွစ္ၿပီး ၿပန္ဆယ္ေသာ ၿပဳတ္နည္းတမ်ဳိး။
20. Blend -  ေရာသမေအာင္ စက္ၿဖင္႕ေသာ္လည္းေကာင္း ၊ လက္ၿဖင္႕ေသာ္လည္းေကာင္း ေမႊသည္။
blender
21. Blender – အစားအစာမ်ားကို ေရာေမႊ ၊ ေၾကညက္ေစရန္ အသံုးၿပဳရေသာ စက္ပစၥည္းတမ်ဳိး။
22. Bleu cheese – blue cheese
23. Boil - ၿပဳတ္ၿခင္း။
24. Bottarga –ဘိုတာဂ- raw fish egg ၊ ငါးဥ။အီတလီစကားၿဖစ္သည္။
25. Braise –Braising is basically a slow-cooking method for tough cuts of meat or poultry and even stringy vegetables. They are cooked slowly in a small amount of liquid in a covered pan. Stews and pot roasts are among the dishes prepared this way. Braising may be done in a covered container in the oven, on the range, or in a covered steam kettle or fry pan. In all the moist-heats methods of cooking, the moisture or liquid not only conducts heat to a product, but it interacts with the food being cooked and can influence the final taste and texture of a product.
26. Bread - ေပါင္မုန္႕။
27. Brinjal – ဘရင္ဂ်ယ္ - ခရမ္းသီး။
broccoli

28. Broccoli - အစိမ္းေရာင္ရိွေသာ ပန္းမုန္လာ။
29. Brochette – satay စာေတး တမ်ဳိးၿဖစ္သည္။ အသားတံုးေသးေသးေလးမ်ားကို တံစို႕တြင္ထိုးထားၿပီးကင္ေသာထားေသာ အစားအစာၿဖစ္သည္။Small portions of meat, chicken liver, or seafood that is cooked on a skewer (usually sautéed or grilled). Food cooked "en brochette" is cooked on a skewer. Also known as kabob, a la broche, or shish ka bob. It is derived from the word "broche," meaning, "pointed tool”.
30. Broth  - အသား ၊ ငါး ၊ အသီးအရြက္မ်ားကို မီးေအးေအး ၿဖင္႕ၿပဳတ္ထားေသာ အရည္။
31. Brunoise – ဘရူးႏိြဳင္းဇ္ - ၿပင္သစ္စကားၿဖစ္သည္။ အသီးအရြက္လီွးၿဖတ္နည္း တမ်ဳိးနာမည္ၿဖစ္သည္။It is a French word used to describe a mixture of vegetables, usually onion, celery, and carrot, which has been very finely diced, then cooked slowly in butter. This classic mixture is used as a base to flavor soups, stews and sauces.
32. Bruschetta - ဘရူခ်က္တာ - အီတလီ စကားၿဖစ္သည္။ French bread ကို ခပ္ေစာင္းေစာင္းလီွးၿပီး ေထာပက္ႏွင္ ႕ ၾကက္သြန္ ၊  လိမ္းကာ ဖုတ္ထားေသာ ေပါင္မုန္႕တမ်ဳိး။Traditional Italian garlic bread. Grilled slices of bread are brushed with extra-virgin olive oil and fresh garlic.
 brussel sprouts

33. Brussel sprouts / curly olive - မုန္လာထုပ္ငယ္၊ အလိမ္မုန္လာခါး။
34. Butter  - ေထာပက္။

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