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41 acid
A substance having a sour or sharp flavor. Most foods are somewhat acidic. Foods generally referred to as "acids" include citrus juice, vinegar, and wine. A substance's degree of acidity is measured on the pH scale; acids have a pH of less than 7. -
42 bacon
A cut of pork that is salted, then cured. The result, fresh bacon (also known as green bacon), may further be air-dried, boiled or smoked. There are many variations to please the consumer: sliced thick or thin, center-cut, precooked, microwaveable, and made from beef, salmon, turkey and other proteins. It can be further flavored with different wood smokes: applewood and hickory, for example. In the U.S., more than 70% of bacon is consumed at breakfast, although bacon is also very popular on hamburgers and sandwiches. The difference among bacon, ham and salt pork is in the brining. Bacon brines have added curing ingredients, ham brines often include a large amount of sugar. Sodium polyphosphate can be added to bacon to improve sliceability and reduce spattering in the pan. -
43 baking soda
A leavening agent which is used as an essential ingredient in baking powder. When used alone as a leavener, recipes must include some type of acid to neutralize the resulting sodium carbonate in the finished product. Buttermilk, yogurt, sour cream, and citrus juice are adequate acid to use. You may also use baking soda to help neutralize the acid in recipes that call for large amounts of fruit. -
44 ballotine
( FRANCE)boned, stuffed and rolled poultry♦ A pâté-like dish in which ground meat is stuffed back into the boneless carcass from which the ground meat was made. This may include fish, poultry, game birds, or even some cuts of meat. The mixture is wrapped in muslin and poached or braised. These dishes may be served hot or cold.Stuffed boneless game or domestic bird -
45 bordelaise
( FRANCE)fairly thin brown sauce of shallots, red wine and tarragon♦ Bordeaux style; also a term used to describe a brown sauce with shallots and red wine. Some versions of this sauce include slices of bone marrow added at the end of cooking. Fish dishes with this name are cooked with white Bordeaux wine. Not to be confused with bordelique, which means messy, sloppy, or like a bordello. -
46 borscht
( JEWISH)Beet soup of Eastern European origin. Served cold with sour cream or hot with a plain boiled potato.a classic beet soup served hot or chilled, pureed or chunky.♦ A rich soup from Eastern Europe containing beets or cabbage. Other ingredients may include potatoes, beans, meat or sausage. The best known of these soups is a cold version based on beets and served with sour cream, but hot versions are very common. -
47 bouillabaisse
( FRANCE)various fish (including scorpion fish) cooked in a soup of tomatoes, garlic, saffron and olive oil♦ A rich fish stew from southern France. This was once a poor man's meal made of any fish available. Modern versions include lobster and shrimp. The broth is flavored with garlic, orange peel, fennel, and saffron. Olive oil is added to the stew and rapidly boiled to blend it into the broth. The stew is served with croutons and rouille, a variation of aioli. -
48 bouquet garni
( FRANCE)A sachet of herbs, containing parsley, thyme, and bay leaf. Variations may include rosemary, marjoram, fennel, leeks, celery leaves, and black pepper.♦ thyme, bay leafs, celery, parsley & leek tied together used to flavor stocks/soups♦ Brindille de thym, petite feuille de laurier, (facultativement une branche de céleri, un blanc de poireau), entourées d'une branche de persil. Ficeler le tout. D'autres herbes peuvent être ajoutées selon les régions.♦ typically fresh whole parsley bay leaf and thyme tied together with string and tucked into stews; the package is removed prior to serving.♦ bouquet of herbs, a tied bouquet of herbs: dill (2 sprigs); laurel (1 leaf); parsley (1 sprig) -
49 cachat
a very strong goat cheese; generally a blend of various ends of leftover cheese, mixed with seasonings that might include salt, pepper, brandy and garlic, and aged in a crock; specialty of Provence. -
50 cassoulet
( FRANCE)slow-cooked stew of dried haricot beans baked with various meats (pork, goose, duck and sometimes mutton) in an earthenware pot♦ popular southwestern casserole of white beans, including various combinations of sausages, duck, pork, lamb, mutton, and goose.♦ A dish from southwest France consisting of white beans and an assortment of meats like confit, lamb, pork, and Toulouse sausage. The dish is enriched with large amounts of duck fat and is baked until the top is brown and crispy. Variations of this dish include seafood and lentils. This dish is very substantial and needs nothing else to be served with it but a bitter green salad to cut through the richness. -
51 cholent
( JEWISH)Ashkenazic version of the French cassoulet.♦ Stew consisting of meat, potatoes, and beans simmered overnight. Typically served on the Sabbath.♦ a slow cooked stew (from the French chaud - hot/warm and lent -slow) which is served on Shabbos. Ingredients generally include beef, vegetables, beans and barley. Since it is not permitted to light a fire on Shabbos, and since Jews wanted to eat hot food on Shabbos, cholent became a popular dish. Cooking starts before Shabbos begins, and continues on a covered flame or in a crockpot on Shabbos. -
52 dim sum
( CHINE)A selection of small dishes served for snacks and lunch in China. These dishes include a wide selection of fried and steamed dumplings, as well as, various other sweet and savory items.♦ figuratively, ‘heart’s delight’; a traditional meal featuring a variety of small dumplings, buns, rolls, balls, pastries and finger food, served with tea in the late morning or afternoon -
53 empanada
( MEXICA)Fruit filled turnover♦ A pastry turnover filled with either meats or fruits and other sweets.♦ Empanadas are very popular in Mexico, Argentina, Chile, Peru and Spain.(SPAIN / LA)pie or tart filled variously with meat, seafood or vegetables♦ A small savory pie from Spain and South America. Fillings may be made of meat, seafood, or vegetables. The fillings can be seasoned in many ways. Those from around Spain are flavored with peppers, onions, and tomatoes. Those from South America have a sweet/sour undertone from the addition of raisins and green olives. Crusts may be made from bread dough or flaky dough like pate brisee and puff pastry.♦ Masa dough stuffed with a filling, folded over into a crescent shape, and fried. Fillings vary but may include cheese, chicken, potatoes, and chorizo. -
54 galette
This is French for pancake, usually sweet, made of batters, doughs, or potatoes. Brioche-type dough or puff pastry are often used. Small short butter cookies were once also called galettes. The term has now been stretched to include preparations made of vegetables or fish. Different from a croquette, these cakes are not breaded. -
55 garam masala
( INDIA)This is an Indian curry mixture with a more complex flavor and aroma. The mixture is always made fresh by the cook, never purchased pre-ground. The mixture may include cumin, fennel, coriander, cardamom, cinnamon, saffron, pepper, chilies, and caraway. These spice mixtures vary greatly between cooks and different dishes. Garam Masala is also used as a condiment, being added to a dish at the end of cooking.♦ best known of the ground, aromatic Indian spice mixtures, containing no turmeric -
56 gnocchi
( ITALY)small flour and potato dumplingsdumplings made of cheese (di ricotta), potatoes (di patate), cheese and spinach (verdi), or semolina (alla romana)1. These are small dumplings made with flour, potatoes, and eggs. Other versions include spinach, semolina, sweet potatoes, chopped herbs, and parmesan or ricotta cheese. Once the gnocchi are made they are cooked in boiling water, and then sauced or tossed with melted butter. Some recipes call for cooking the gnocchi in broth. Gnocchi2. is also the name of a pasta with a similar shape.( FRANCE)A small Niçoise dumpling made from potato paste. -
57 lyonnaise, à la
A French term for "in the manner of Lyons" Dishes include onions which have been cooked golden brown and seasoned with wine, garlic, and parsley. -
58 marengo
A chicken stew made with wine, tomatoes, and garlic. The stew is served over toast, garnished with crayfish and fried eggs. The modern versions of this omit the eggs and substitute shrimp for the crayfish. Of course, other liberties have been taken with this recipe to include black olives, peppers, and veal. The dish is rumored to have been named for the dish served to General Bonaparte after his army's defeat of the Austrians in the battle of Marengo. -
59 mille-feuille
Small rectangular pastries made of crisp layers of puff pastry and pastry cream. This may also include savory fillings of similar presentation. The word mille-feuille means a thousand leaves. -
60 mole
( MEXICA)Complex dark sauce with chiles, nuts, spices, fruits, vegetables, chocolate and seasonings. Mole Poblano. Buy your Mole sauce here at Mole sauce Mollete: The Mollete is a bolillo roll of bread that is toasted and smothered with refried beans, cheese and salsa. Birote.♦ From the Nahuatl word molli, or sauce. Now refers to traditional stews which are thickened by their own ingredients including chiles, nuts, fruit and seeds.Complex sauce made of many ingredients and having many variations. Ingredients may include unsweetened chocolate, chiles, spices, nuts, fruits and seeds. May be served over chicken, turkey, or enchiladas.A spicy, rich sauce consisting of nuts, seeds, spices, chilies and a small amount of chocolate.(SPAIN / LA)sauce; most often a thick, dark sauce made with mild chilies and chocolateAn assortment of thick sauces used in Mexican cooking made of chilies. These sauces are made with one or many chilies, and flavored with cumin, coriander, cinnamon, nuts, seeds, and chocolate. Their flavor is rich, smoky, and very complex. Some recipes are made with fresh herbs and have a green color. Chicken, turkey, and pork are then simmered in this sauce.
См. также в других словарях:
include — INCLÚDE, inclúd, vb. III. tranz. A cuprinde, a conţine, a îngloba. – Din lat. includere. Trimis de valeriu, 21.07.2003. Sursa: DEX 98 A include ≠ a exclude Trimis de siveco, 03.08.2004. Sursa: Antonime INCLÚDE vb. 1. v. conţine. 2 … Dicționar Român
include — in‧clude [ɪnˈkluːd] verb [transitive] if something includes something else, the second thing is part of the first thing: • The price includes shipping and handling. include something in something • The auditors included the restructuring charge… … Financial and business terms
include — include, comprehend, embrace, involve, imply, subsume are comparable when meaning basically to contain something within as a part or portion of a whole. Include suggests that the thing included forms a constituent, component, or subordinate part… … New Dictionary of Synonyms
include — include, comprise Like comprise, include has the whole as its subject and its parts as the object. The difference is that comprise generally denotes the whole set of parts whereas include can be selective, so that if a house comprises two living… … Modern English usage
Include — (incluir en inglés) es una palabra clave que hace referencia a una instrucción al preprocesador que esta presente en la gran mayoría de lenguajes de alto y medio nivel, de forma genérica se usa para adicionar un archivo al código, como por… … Wikipedia Español
Include — In*clude , v. t. [imp. & p. p. {Included}; p. pr. & vb. n. {Including}.] [L. includere, inclusum; pref. in in + claudere to shut. See {Close}, and cf. {Enclose}.] [1913 Webster] 1. To confine within; to hold; to contain; to shut up; to inclose;… … The Collaborative International Dictionary of English
include — (v.) c.1400, from L. includere to shut in, enclose, imprison, insert, from in in (see IN (Cf. in ) (2)) + claudere to shut (see CLOSE (Cf. close) (v.)). The alleged Sam Goldwyn ism, Include me out, is attested from 1937. Related: Included;… … Etymology dictionary
include — [in klo͞od′] vt. included, including [ME includen < L includere < in , in + claudere, to shut, CLOSE1] 1. to shut up or in; enclose 2. to have as part of a whole; contain; comprise [the cost includes taxes] 3. to consider as part of a… … English World dictionary
include in — ● include … Useful english dictionary
include — I verb absorb, adscribere, be composed of, be formed of, be made up of, begird, boast, bound, bracket, circumscribe, classify, close in, combine, compass, complecti, comprehend, comprehendere, consist of, consolidate, contain, cover, embody,… … Law dictionary
include — [v] contain, involve accommodate, add, admit, allow for, append, bear, be composed of, be made up of, build, build in, carry, combine, comprehend, comprise, consist of, constitute, count, cover, cut in on, embody, embrace, encircle, enclose,… … New thesaurus
