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a culinary term

См. также в других словарях:

  • Amandine (culinary term) — Amandine is a culinary term indicating a garnish of almonds. The term is French, sometimes confusing English speakers who wish to pronounce it like the word almond. Green beans and fish are two types of food frequently served amandine.ee also*… …   Wikipedia

  • List of French words and phrases used by English speakers — Here are some examples of French words and phrases used by English speakers. English contains many words of French origin, such as art, collage, competition, force, machine, police, publicity, role, routine, table, and many other Anglicized… …   Wikipedia

  • Latin American cuisine — A typical Brazilian Feijoada, a stew of beans with beef and pork …   Wikipedia

  • Ajinomoto — headquarters Ajinomoto products Aji …   Wikipedia

  • List of gairaigo and wasei-eigo terms — This is a selected list of gairaigo, Japanese words originating or based on foreign language (generally Western) terms, including wasei eigo (Japanese pseudo Anglicisms). Many derive from Portuguese, due to Portugal s early role in Japanese… …   Wikipedia

  • Deglazing (cooking) — Fond redirects here. For the archival term, see fonds. Deglazing is a cooking technique for removing and dissolving caramelized bits of food from a pan to make a pan sauce. Sucs left in a white enamel pot after browning pork When a piece of meat… …   Wikipedia

  • Degustation — is a culinary term meaning a careful, appreciative tasting of various foods and focusing on the gustatory system, the senses, high culinary art and good company. Dégustation is more likely to involve sampling small portions of all of a chef s… …   Wikipedia

  • Amandine — may refer to:* Amandine (culinary term), a French culinary term for a garnish of almonds * Amandine potato, a type of potato * Amandine (band), a music band * Amandine (given name)ee also*Almandine, a type of garnet. *lookfrom|Amandine …   Wikipedia

  • Fonds — Fond is also a culinary term for the material that sticks to a pan when browning food, and which can be deglazed into a sauce. Fonds is an archival term used to describe a collection of papers that originate from the same source. [cite web… …   Wikipedia

  • Fillet (picture framing) — In the picture framing industry, a fillet is a small piece of moulding which fits inside a larger frame or, typically, underneath or in between matting, used for decorative purposes. The picture framing term is probably related to, though not… …   Wikipedia

  • Casserole — A casserole, from the French for saucepan, [ Online Etymology Dictionary , Entry: [http://dictionary.reference.com/browse/casserole Casserole] , retrieved October 10, 2007, from [http://dictionary.reference.com Dictionary.com] ] is a large, deep… …   Wikipedia

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