Подберите русские эквиваленты к следующим терминам: parboil to boil until partially cooked (cooking is generally completed by another method) poach to cook in simmering liquid to cover, retaining original shape of food pot-roast to cook less tender cuts of meat in a little liquid, with or without browning first sift simmer skim sliver stew to pass through a sieve to cook in liquid at a temperature just below boiling 4a to remove film that forms to cut or shred into long, thin pieces to cook covered in a small amount of simmering or boiling water for a long time loss: to lightly mix ingredients without mashing whip CM to beat rapidly to increase volume by the incorporation of air