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81 compote
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82 confiture
jam.♦ The term for fruit preserves. This term is used loosely now to encompass vegetables which are cooked long and slowly to produce a sweetened flavor.♦ La confiture est une technique de conservation du fruit qui consiste à lui faire progressivement perdre son eau et cristalliser ses sucres propres en le plongeant successivement dans des bains de sucre - qu'on re-concentre dans l'intermédiaire des cuissons. -
83 cordial
In the US, a synonym for liqueur. In UK, NZ, Australia, a thick syrup (which may or may not contain real fruit) which is diluted to give a non-alcoholic fruit drink. -
84 ecorce
( FRANCE)rind, fruit rind; fruit peel; rice husk -
85 fondue
( FRANCE)melted.a bubbling pot of liquid into which pieces of food are dipped, most commonly cheese and bread; can also be chocolate and fruit or various savory sauces and cubes of beef; also, vegetables cooked at length in butter and thus reduced to pulp♦ There are several different types of fondue, the most notable of which is cheese fondue. This is a Swiss specialty in which cheese is melted with wine, eggs, and seasonings and served with bread and fresh vegetables. Fondue Bourguignonne is a pot of hot oil into which the diners will cook strips of meat and dip them into an array of sauces on the table. Similar to this is fondue Chinois where the hot oil is replaced by a rich chicken or meat broth. The meat, and fish too, are then cooked in this stock and dipped in sauces. The Japanese have a dish called shabu shabu, which is similar to this type of fondue. Named for the swishing sound that the meat makes in the broth, this dish is also served with vegetables and noodles in to be eaten along with the meat. A chocolate fondue is a chocolate bath, flavored with liqueur and eaten with bread and fruit, like fresh berries. These are all dishes eaten as much for their social qualities as their culinary grandeur. Their popularity in the US has diminished over the last 15 years, only being seen in ski resorts and at private dinner parties.a cheese dish of melted cheese.Pieces of bread are dipped -
86 granadilla
( MEXICA)Round, lime size fruit has bright orange, highly perfumed, bracingly tart flesh. Also called passion fruit, parcha and maracuya -
87 kiwi
( NEW ZELAND)also called "Chinese gooseberry," this brownish-skinned fruit is about the size of a lemon with a vivid green soft pulp. Each kiwi contains only about 30 calories, and is rich in vitamin C. They are used in many fruit desserts, eaten from the skin as they are and are also considered as a steak tenderizer because of their acid juice. -
88 liliko‘i
, lemi-wai, lemona, pohapoha( HAWAII)(P. edulis f. flavicarpa) passion fruit, a tart fruit used for desserts and beverages -
89 lychee
( CHINE)small, round, fleshy fruit; used fresh, canned, preserved and dried♦ A small fruit from China and the West Indies, with a hard shell and sweet, juicy flesh. The flesh is white with a gelatinous texture and a musky, perfumed flavor. -
90 macedoine
Diced, mixed vegetables or fruitsA mixture of fruit or vegetables. Vegetable macedoine are cut into small dice and used as a garnish to meats. Fruit macedoine‚are cut in larger pieces and often marinated in sugar syrup with liqueur. -
91 maracuya
( MEXICA)Round, lime size fruit has bright orange, highly perfumed, bracingly tart flesh. Also called granadilla, parcha and passion fruit -
92 parcha
( MEXICA)Round, lime size fruit has bright orange, highly perfumed, bracingly tart flesh. Also called granadilla, passion fruit and maracuya -
93 sangria
( MEXICA)Drink of Spanish origin made with fruit juice, fruit and wine, rum or brandy. -
94 tamarindo
( MEXICA)Tamarind♦ The sweet tamarind fruit is used in aguas frescas, paletas, raspados, dried fruit snacks and salsas. -
95 zest
To remove the outermost skin layers of citrus fruit using a knife, peeler or zester. When zesting, be careful not to remove the pith, the white layer between the zest and the flesh, which is bitter. Zucchini -( Seed vegetable) A long, green squash that looks something like a cucumber. Also known as vegetable marrow, courgette.The outer rind of citrus fruit -
96 allegare
documento enclose, inclose* * *allegare1 v.tr.1 ( accludere) to enclose: alleghiamo i documenti richiesti, please find enclosed the required documents2 (inform.) to attach4 (ant.) (metall.) to alloy◆ v. intr.2 (metall.) to alloy.allegare2 v.tr. (letter.) ( produrre, addurre) to allege, to plead as an excuse, to give* as a reason to cite, to adduce, to produce as evidence, to advance, to plead.* * *[alle'gare]* * *allegare/alle'gare/ [1] -
97 ammaccare
dentfrutta bruise* * *◘ ammaccarsi v.intr.pron. to get* dented; to get* crushed; ( di frutta, di pelle) to bruise: nel colpo l'auto si è tutta ammaccata, the car got crushed in the collision; la frutta si ammacca facilmente, fruit bruises easily.* * *[ammak'kare]1. vt(auto, pentola, cappello) to dent, (frutta, parte del corpo) to bruise2. vip (ammaccarsi)(vedi vt), to get dented; bruise* * *[ammak'kare] 1. 2.verbo pronominale ammaccarsi1) (schiacciarsi) [ frutta] to bruise, to get* squashed* * *ammaccare/ammak'kare/ [1](danneggiare) to dent [pentola, veicolo]; to bruise [ frutta]II ammaccarsi verbo pronominale1 (schiacciarsi) [ frutta] to bruise, to get* squashed2 (prendere una botta) - rsi il ginocchio to bruise one's knee. -
98 ammuffire
go mo(u)ldyfig mo(u)lder away* * *1 to grow* musty, to get* mouldy: la frutta si è ammuffita, the fruit has gone mouldy; tenere qlco. ad ammuffire, to keep sthg. (lying) idle (o to let sthg. gather dust); tiene l'auto ad ammuffire, non la usa mai, he's just letting the car go rusty, he never uses it // ammuffire in casa, (fig.) to rot at home* * *[ammuf'fire]1) (fare la muffa) [ alimento] to go* mouldy BE, to go* moldy AE* * *ammuffire/ammuf'fire/ [102](aus. essere) -
99 bacca
f (pl -cche) berry* * ** * ** * *baccapl. - che /'bakka, ke/sostantivo f.berry; bacca di sambuco elderberry. -
100 bacchiare
См. также в других словарях:
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Fruit — Fruit, n. [OE. fruit, frut, F. fruit, from L. fructus enjoyment, product, fruit, from frui, p. p. fructus, to enjoy; akin to E. brook, v. t. See {Brook}, v. t., and cf. {Fructify}, {Frugal}.] 1. Whatever is produced for the nourishment or… … The Collaborative International Dictionary of English
Fruit bat — Fruit Fruit, n. [OE. fruit, frut, F. fruit, from L. fructus enjoyment, product, fruit, from frui, p. p. fructus, to enjoy; akin to E. brook, v. t. See {Brook}, v. t., and cf. {Fructify}, {Frugal}.] 1. Whatever is produced for the nourishment or… … The Collaborative International Dictionary of English
Fruit bud — Fruit Fruit, n. [OE. fruit, frut, F. fruit, from L. fructus enjoyment, product, fruit, from frui, p. p. fructus, to enjoy; akin to E. brook, v. t. See {Brook}, v. t., and cf. {Fructify}, {Frugal}.] 1. Whatever is produced for the nourishment or… … The Collaborative International Dictionary of English