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81 basilare
agg [bazi'lare]basic, fundamental -
82 consumo
sm [kon'sumo]1) (gen) consumption, useconsumo di benzina — petrol Brit o gas Am consumption
2) Econgeneri o beni di consumo — consumer goods
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83 curva a spazzaneve
snow-plough turn, basic turnCalcio curved area behind the goal where the hard-core fans go -
84 elemento
sm [ele'mento] -
85 fondamentale
agg [fondamen'tale]fundamental, basicè fondamentale che... — it's of prime importance that...
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86 imperniare
[imper'njare]1. vtimperniare qc su — to hinge sth on, (fig : discorso, relazione) to base sth on
2. vip (imperniarsi) -
87 nozione
sf [not'tsjone]notion, ideanozioni sfpl (rudimenti) basic knowledge sg, rudiments"nozioni di algebra" — "algebra for beginners"
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88 rudimentale
agg [rudimen'tale]rudimentary, basic -
89 rudimenti
smpl [rudi'menti](di disciplina) rudiments, (di teoria) (basic) principles -
90 scolastico
agg [sko'lastiko] scolastico -a, -ci, -che(gen) scholastic, (libro, anno, divisa) school attr, (pegg : cultura) superficial, (francese, inglese, ecc) basic -
91 spartiacque
sm inv [sparti'akkwe]Geog watershed, (fig : divergenza) basic difference -
92 tematica
sf [te'matika]basic themes pl -
93 amino acid
The basic molecular component of proteins, one of the essential dietary components. -
94 fond
cooking juices from meat, used to make sauces. Also, bottom.Basic stock or essences -
95 hollandaise sauce
This is the most basic of the egg and oil emulsified sauces. The only flavoring is fresh lemon juice. This sauce must be kept warm, as excessive heat will cause it to break. Because this is kept warm, it is not safe to keep it for long periods of time and should never be reused from another meal period.HomogenizeTo create an emulsion by reducing all the particles to the same size. The fat globules are broken down mechanically by heating them quickly and then forcing them under extreme pressure through tiny holes of equal size until they are evenly distributed throughout the liquid. Homogenized milk and some commercial salad dressings are two examples of homogenized foods. Horn of Plenty ( A Mushroom)- This is a wild mushroom with a hollow, funnel- shaped cap and is dark grey or black in color. Because of this, it also has the name " etrumpet de deathe ".This particular mushroom is somewhat stringy, but has a robust flavor and may be used to flavor sauces, soups, or any other mushroom preparation. -
96 miso
( JAPAN)fermented soybean paste.♦ salty soy bean paste used in soups, stews, as a dressing, and more. It comes in variety of styles, the most common being white and red (aka-miso); the latter being especially popular in the Chubu region.♦ Soybean paste used a lot in Japanese cooking, such as in " miso soup" or " miso ramen".a fermented paste of soya beans and either barley or rice, with salt – basic to Japanese cookery and especially miso soup. miso is highly flavored and rich in protein -
97 shokuiku
( JAPAN)lit. “basic knowledge of food”. -
98 umami
( JAPAN)one of the five basic tastes, sometimes described as “savoriness”. -
99 acetato basico di piombo
[CHIM]Dizionario chimica Italiano-Inglese > acetato basico di piombo
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100 acetato basico di rame
[CHIM]Dizionario chimica Italiano-Inglese > acetato basico di rame
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