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101 perequazione
sf [perekwat'tsjone] -
102 piano
['pjano] I piano (-a)1. agg1) (piatto) flat, level, (senza asperità) smooth, Mat plane attrcorsa piana Sport — flat race
2. avvvai piano! — (in macchina) drive slowly!
vacci piano! — (fig : non esagerare: nel bere) take it easy with that!, (nelle minacce) calm down!, (nel lodarsi) come off it!
attento, fai piano! — (fa' meno rumore) don't make so much noise!, (sta' attento) watch out!, be careful!
parla più piano — (lentamente) speak more slowly, (a bassa voce) lower your voice, keep your voice down
pian piano — (lentamente) very slowly, (poco a poco) little by little
pian pianino o pian piano siamo arrivati — slowly but surely we got there
pian pianino o pian piano ha acquistato una certa esperienza — he gradually acquired experience
3. smII ['pjano]mettere tutto sullo stesso piano — to lump everything together, give equal importance to everything
1. smnon era nei nostri piani — we hadn't intended to do it, we hadn't planned on doing so
2.III ['pjano] smMus piano -
103 valere
1. [va'lere]vb irreg vi (aus essere)1) (persona: contare) to be worthfar valere le proprie ragioni — to make o.s. heard
farsi valere — to make o.s. appreciated o respected
2) (avere efficacia: documento) to be valid, (avere vigore) to hold, applyquesto vale anche per te — this applies to you, too
3) (essere regolamentare: partita) to be valid, count4) (giovare) to be of useprima o poi lo verrà a sapere, tanto vale dirglielo subito — he'll find out sooner or later, so we (o you ecc) might as well tell him now
l'uno vale l'altro — the one is as good as the other, they amount to the same thing
valere la pena — to be worth the effort o worth it
6) (cosa: avere pregio) to be worth2. vtgli ha valso il primo premio — it earned him first prizeciò gli ha valso un esaurimento — that was what brought on o caused his nervous breakdown
3. vip (valersi)valersi dei consigli di qn — to take o act upon sb's advice
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104 bâtarde
( FRANCE)sauce of white roux (a mixture of flour and butter or other fat, usually in equal proportions, cooked together slowly and used to thicken sauces and soups) -
105 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. -
106 roux
A mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made with butter, roux's are also made with bacon or poultry fats, margarine, and vegetable oil. The mixture is cooked for a brief time to remove the raw taste of the starch from the flour. Longer cooking results in a darker color, which is favorable in Creole cooking where roux's are cooked for long periods until they reach a dark brown color. Roux is classified as White, pale, blond, or brown. The darker the roux the less its capability of thickening and therefore the need to use more.Thickening agent made of equal parts of whole butter and sifted flour, cooked -
107 sugar syrup
Differentiating from natural syrups, this term refers to a solution of sugar and water. Simple syrups are made with equal quantities of water and sugar. Heavy syrup is made with twice as much sugar as water. These types of syrups are used in making sorbets, soft drinks, and for soaking cakes. -
108 fare
do, equal, give, have, keep, let, make, perform
См. также в других словарях:
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