crust and crumb

См. также в других словарях:

• Crust — (kr?st), n. [L. crusta: cf. OF. crouste, F. cro[^u]te; prob. akin to Gr. ????? ice, E. crystal, from the same root as E. crude, raw. See {Raw}, and cf. {Custard}.] 1. The hard external coat or covering of anything; the hard exterior surface or… …   The Collaborative International Dictionary of English

• crust — crustless, adj. /krust/, n. 1. the brown, hard outer portion or surface of a loaf or slice of bread (distinguished from crumb). 2. a slice of bread from the end of a loaf, consisting chiefly of this. 3. the pastry covering the outside of a pie or …   Universalium

• crust´like´ — crust «kruhst», noun, verb. –n. 1. the hard, outside part of bread: »Baking makes the crust hard and dry to protect the crumb inside. 2. a) a piece of this: »The boy was told to eat the crusts of his sandwich. b) any hard, dry piece of bread. 3.… …   Useful english dictionary

• crust´less — crust «kruhst», noun, verb. –n. 1. the hard, outside part of bread: »Baking makes the crust hard and dry to protect the crumb inside. 2. a) a piece of this: »The boy was told to eat the crusts of his sandwich. b) any hard, dry piece of bread. 3.… …   Useful english dictionary

• crust — /krʌst / (say krust) noun 1. the hard outer portion of a loaf of bread (distinguished from crumb). 2. a piece of this. 3. the outside covering of a pie. 4. any more or less hard external covering or coating. 5. the hard outer shell or covering of …  

• crumb — crumbable, adj. crumber, n. /krum/, n. 1. a small particle of bread, cake, etc., that has broken off. 2. a small particle or portion of anything; fragment; bit. 3. the soft inner portion of a bread (distinguished from crust). 4. crumbs, a cake… …   Universalium

• crumb — [[t]krʌm[/t]] n. 1) a small particle of bread, cake, etc., that has broken off 2) a fragment of anything; bit 3) coo the soft inner portion of bread (disting. from crust) 4) coo crumbs, a cake topping made of sugar, flour, butter, and spice 5)… …   From formal English to slang

• Baguette — A baguette (pronEng|bəˈɡɛt) is a variety of bread distinguishable by its length, very crispy crust, and slits cut into it to enable proper expansion. The standard girth of a baguette is approximately 5 or 6 cm, but the bread itself can be up to a …   Wikipedia

• Raymond Calvel — (before 1930 – 2005) was a bread expert and professor of baking at ENSMIC in Paris, France. Calvel has been credited with creating a revival of French style breadmaking as well as developing an extensive body of research on improving breadmaking… …   Wikipedia

• Barm — is the foam, or scum, formed on the top of liquor (i.e. fermented alcoholic beverages such as beer or wine, or feedstock for hard liquor or industrial ethanol distillation) when fermenting. It was used to leaven bread, or set up fermentation in a …   Wikipedia

• Miche — Pain Wikipédia …   Wikipédia en Français