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1 emergente
emergente agg.1 emergent, emerging, appearing; rising: classi emergenti, rising (o emergent) classes; idee emergenti, emerging ideas; (econ.) mercato emergente, emerging market2 ( conseguente) resulting; consequent (ial): (dir.) danno emergente, resulting (o consequential) damage.* * *[emer'dʒɛnte]* * *emergente/emer'dʒεnte/[classe, paese] emergent, emerging; [ attore] budding. -
2 clarify
To remove sediment from a cloudy liquid, thereby making it clear. To clarify liquids, such as stock, egg whites and/or eggshells are commonly added and simmered for approximately 15 minutes. The egg whites attract and trap particles from the liquid. After cooling, strain the mixture through a cloth-lined sieve to remove residue. To clarify rendered fat, add hot water and boil for about 15 minutes. The mixture should then be strained through several layers of cheesecloth and chilled. The resulting layer of fat should be completely clear of residue. Clarified butter is butter that has been heated slowly so that its milk solids separate and sink, and can be discarded. The resulting clear liquid can be used at a higher cooking temperature and will not go rancid as quickly as unclarified butter. -
3 tofu
( JAPAN)set soya bean curd. Tofu is made by coagulating soy milk and then pressing the resulting curds into soft white cubes.♦ Soy bean curd. is made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is of Chinese origin but widely used in Japan.♦ bean curd, processed into a liquid and then molded into large cubes♦ Also called bean curd, this is made from processed soy beans. It comes in various degrees of firmness and is a very high source of protein. -
4 conseguente
consequent* * *conseguente agg.1 consequent (anche log.): la decisione conseguente è di risparmiare energia, the consequent decision is to save energy; conseguente a qlco., consequent (up)on (o ensuing from o following from o resulting from) sthg.2 ( coerente) consistent // conseguente a se stesso, consistent in one's behaviour (o true to oneself)◆ s.m. (log.) consequent: gli antecedenti e i conseguenti, the antecedents and the consequents.* * *[konse'gwɛnte]1) (che segue) consequent (a upon)2) (coerente) consistent* * *conseguente/konse'gwεnte/1 (che segue) consequent (a upon)2 (coerente) consistent. -
5 risultante
risultante agg. resulting, consequent, resultant◆ s.f.1 (fis., mat.) resultant3 (fig.) results (pl.), outcome: la risultante di una serie di esperimenti, the results of a series of experiments.* * *[risul'tante]1. smMat, Fis resultant2. sffig result, effect* * *[risul'tante]aggettivo e sostantivo femminile resultant* * *risultante/risul'tante/agg. e f.resultant. -
6 interdizione giudiziale
debarment (resulting from certification of insanity) -
7 repubblica sf
[re'pubblika] repubblica (-che)la Prima/Seconda Repubblica — terms used to refer to Italy before and after the political changes resulting from the 1994 elections
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8 interdizione giudiziale
debarment (resulting from certification of insanity) -
9 repubblica
sf [re'pubblika] repubblica (-che)la Prima/Seconda Repubblica — terms used to refer to Italy before and after the political changes resulting from the 1994 elections
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10 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. -
11 balsamic vinegar
A wonderfully fragrant vinegar made from the juice of Trebbiano grapes. The juice is then heated and aged in wooden barrels, evaporating and concentrating in flavor. The resulting vinegar is deep rich brown with a sweet and sour flavor. Well aged balsamic vinegars are very costly, some reaching an astronomical $200 an ounce. -
12 cream
This is the fatty portion of milk that rises to the top when milk has not been homogenized. Cream is defined by its varying amounts of butterfat content. Half and half cream is a mixture of milk and cream, resulting in a butterfat content of 12%. Sour cream and light cream have a butterfat content of 18-20%. Heavy cream will have no less than 30% butterfat, averages around 36%, and will go as high as 40%.♦ To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste. -
13 deglaze
To remove browned bits of food from the bottom of a pan after sauteing, usually meat. After the food and excess fat have been removed from the pan, a small amount of liquid is heated with the cooking juices in the pan and stirred to remove browned bits of food from the bottom. The resulting mixture often becomes the base for a sauce.♦ A process of adding liquid to a hot pan in order to collect the bits of food which stick to the pan during cooking. This is most common with sautéed and roasted foods. Wine, stock, and vinegar are common deglazing liquids.♦ To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce. -
14 molasses
This is a syrup resulting from the crystallization of raw sugar from the sap. Additional processing results in darker and stronger tasting molasses called black strap. -
15 Olive Oil
Olive oil has a very distinctive flavor, and has become more prominent in American cooking today. Grading of olive oils are determined by the methods of extraction and the acid content of the resulting oil. Virgin oils are those obtained from the first pressing of the olive without further refinement. The finest olive oil is extra virgin, with an acid content of 1%. Following this are superfine at 1.5%, fine at 3%, and virgin at 4%. Pure olive oils are those which have been extracted by heat. These are of 100% olive oil, but their flavor can result in a harsh, bitter after taste. Pomace olive oil is refined from the final pressings and under heat and pressure. The taste is inferior to other olive oils and should never be substituted for them. Olive oil becomes rancid very easily, more so when exposed to heat or light. Always store tightly sealed in a cool, dark place. -
16 rice
( JAPAN)the foundation of err… everything in all asian cuisine♦ To push cooked food through a perforated kitchen tool called a ricer. The resulting food looks like rice. -
17 risotto
( ITALY)braised rice with various savory itemsrice simmered slowly in clear broth♦ An Italian preparation of rice resulting in a creamy liaison with stock and butter. This may be served as a first course, main course, or side dish and embellished with meat, seafood, cheese, or vegetables. The best known version of this dish is risotto ala Milanese, with saffron and Reggiano parmesan cheese. -
18 skim
To remove the scum that rises to the surface from a liquid when it is boiled. The top layer of the liquid, such as the cream from milk or the foam and fat from stock, soups or sauces, can be removed using a spoon, ladle or skimmer. Soups, stews or sauces can be chilled so that the fat coagulates on the surface and may be easily removed before reheating.To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce. -
19 yam
( THAI)flavored primarily with lime juice and chilies, resulting in a hot-sour taste; usually 'salads' but can also be noodle dishes or soup
См. также в других словарях:
resulting — index ancillary (subsidiary), derivative, ensuing Burton s Legal Thesaurus. William C. Burton. 2006 … Law dictionary
Resulting — Result Re*sult , v. i. [imp. & p. p. {Resulted}; p. pr. & vb. n. {Resulting}.] [F. r[ e]sulter, fr. L. resultare, resultarum, to spring or leap back, v. intens. fr. resilire. See {Resile}.] 1. To leap back; to rebound. [Obs.] [1913 Webster] The… … The Collaborative International Dictionary of English
resulting — adjective Of something that follows as the result of something else. After the flood, the resulting epidemics killed even more … Wiktionary
resulting — adj. Resulting is used with these nouns: ↑chaos, ↑confusion, ↑increase … Collocations dictionary
resulting trust — see trust Merriam Webster’s Dictionary of Law. Merriam Webster. 1996. resulting trust … Law dictionary
resulting use — see use 1b Merriam Webster’s Dictionary of Law. Merriam Webster. 1996. resulting use … Law dictionary
resulting from — index contingent, dependent Burton s Legal Thesaurus. William C. Burton. 2006 … Law dictionary
Resulting trust — A resulting trust (from the Latin resultare meaning to jump back ) is a situation where property results back to the transferor. In this instance, the word result means in the result, remains with , or something similar to revert except that in… … Wikipedia
Resulting trust — Result Re*sult , v. i. [imp. & p. p. {Resulted}; p. pr. & vb. n. {Resulting}.] [F. r[ e]sulter, fr. L. resultare, resultarum, to spring or leap back, v. intens. fr. resilire. See {Resile}.] 1. To leap back; to rebound. [Obs.] [1913 Webster] The… … The Collaborative International Dictionary of English
Resulting use — Result Re*sult , v. i. [imp. & p. p. {Resulted}; p. pr. & vb. n. {Resulting}.] [F. r[ e]sulter, fr. L. resultare, resultarum, to spring or leap back, v. intens. fr. resilire. See {Resile}.] 1. To leap back; to rebound. [Obs.] [1913 Webster] The… … The Collaborative International Dictionary of English
Resulting use — Use Use, n. [OE. us use, usage, L. usus, from uti, p. p. usus, to use. See {Use}, v. t.] [1913 Webster] 1. The act of employing anything, or of applying it to one s service; the state of being so employed or applied; application; employment;… … The Collaborative International Dictionary of English
