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1 striscia
"stripe;Streifen;listra"* * *f (pl -sce) stripdipinta stripea strisce striped* * *striscia s.f.1 strip: una striscia di carta, pelle, stoffa, terra, a strip of paper, leather, cloth, land // strisce pedonali, pedestrian (o zebra) crossing2 ( riga) stripe: le strisce della zebra, the stripes of a zebra; una stoffa a strisce rosse e nere, a cloth with red and black stripes // a strisce, striped: una maglia a strisce, a striped pullover3 ( scia) streak, trail: una striscia di luce, a streak of light; una striscia di lumaca, the trail of a snail; una striscia di sangue, a trail of blood4 ( di fumetti) strip* * *1) (di tessuto, carta) strip, bandtagliare qcs. a -sce — to cut sth. (up) into strips
2) (di terra) strip3) (riga) stripe, streaka -sce — striped, banded
4) (di fumetti) comic stripstriscia bianca, continua, discontinua — white, solid, broken line
- sce pedonali — pedestrian crossing, zebra crossing BE, crosswalk AE
* * *strisciapl. - sce /'stri∫∫a, ∫e/sostantivo f.1 (di tessuto, carta) strip, band; tagliare qcs. a -sce to cut sth. (up) into strips2 (di terra) strip; striscia di Gaza Gaza strip4 (di fumetti) comic strip5 (sulla strada) striscia bianca, continua, discontinua white, solid, broken line; - sce pedonali pedestrian crossing, zebra crossing BE, crosswalk AE. -
2 julienne
( FRANCE)shredded vegetables; also a consommé garnished with shredded vegetablesTo cut vegetables, fruits, or cheeses into thin strips.♦ Foods that are cut in long, thin strips. The term is usually associated with vegetables, but may be applied to cooked meat or fish. -
3 kanpyo
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4 larding
A technique by which thin strips of backfat, or vegetables, are inserted into a piece of meat. These strips help the meat to remand juicy during cooking. Larding with vegetables gives the meat a contrast of color plus the addition of flavor. This practice is not used as often now because of the higher quality of meat available to us. -
5 lista
f ( elenco) list( striscia) striplista d'attesa waiting listin lista d'attesa on the waiting list, wait-listedcivil aviation on standbylista dei vini wine list* * *lista s.f.1 strip, stripe, band: una lista di carta, a strip of paper; una lista di legno, a strip of wood; una borsa fatta di liste di cuoio cucite, a bag made of strips of leather sewn together2 (elenco) list; roll; schedule; (dei turni di servizio) roster: lista dei passeggeri, passenger list (o waybill o manifest); lista delle spese, shopping list; lista degli invitati, guest list; lista (di) nozze, wedding (present) list; lista della lavanderia, laundry list; lista delle vivande, menu; mettere in lista, to include in a list; fare, compilare una lista, to make a list; fa una lista di ciò che devi comprare, make a list of the things you have to buy; il suo nome è ormai nella lista nera, (fig.) his name is now on the blacklist // (pol.): lista dei candidati, list of candidates (o amer. slate o ticket); lista elettorale, Electoral Register (o roll o amer. list of voters) // (comm.): lista delle merci, list of goods (o waybill); lista dei prezzi, price list; lista di carico, loading list; lista di imballaggio, packing list // (econ.): lista di mercato, market schedule; lista delle esportazioni, delle importazioni, export, import list // (amm.): lista di collocamento, employment list; lista civile, civil list // (dir.): lista dei giurati, list of jurors (o jury list); formare la lista dei giurati, to impanel the jury // (ferr., tel.) lista di protezione, guard strip3 (inform.) list; repertory: lista di controllo di accesso, access control list (abbr. ACL); lista di verifica, checklist; lista di opzioni, (proposte all'operatore) menu.* * *['lista]sostantivo femminile1) (striscia) (di stoffa, carta, cuoio) strip, band2) (elenco) listcompilare o fare una lista to draw up o make a list; essere in cima alla lista — to be at the head o top of the list (anche fig.)
3) pol. (di candidati) list BE, ticket AE, slate AE•lista elettorale — electoral register o roll
lista nera — blacklist, hit list
* * *lista/'lista/sostantivo f.1 (striscia) (di stoffa, carta, cuoio) strip, band2 (elenco) list; essere sulla lista to be on the list; compilare o fare una lista to draw up o make a list; essere in cima alla lista to be at the head o top of the list (anche fig.)lista d'attesa waiting list; lista di controllo checklist; lista elettorale electoral register o roll; lista nera blacklist, hit list; lista nozze wedding list; lista dei vini wine list. -
6 julienne sf inv
[ʒy'ljɛn](zuppa) julienne -
7 julienne
sf inv [ʒy'ljɛn](zuppa) julienne -
8 agar
A vegetable gelatin made from various kinds of algae or seaweed. The algae are collected, bleached and dried. Then the gelatin substance is extracted with water and made into flakes, granules, powder or strips which are brittle when dry. Primarily used as a thickening agent. -
9 aiguillettes
Meat of fish cut into strips -
10 allumette
Vegetables, potatoes, or french fries cut into pieces the size and shape of matchsticks, say 1/8 inch x 1/8 inch by 1 to 2 inches. The word means "matchsticks"; "match"; puff pastry strips; also fried matchstick potatoes. -
11 à éffiler
( FRANCE)cut into thin strips; strip the stringy part from string beans; flake almonds. -
12 baguette
"wand"; classic long, thin loaf of bread.( FRANCE)bread stick, a long narrow cylindrical loaf of white bread weighing 250 g. "Baguette" is the name for anything long and skinny, including drum sticks, strips of wood, etc. -
13 barder
to cover poultry or meat with strips of uncured bacon, to add moisture while cooking.Recouvrir d'une mince tranche de lard une pièce de boucherie, gibiers, volaille ou même poisson.To cover meats with fat during cooking proces -
14 barding
The practice of wrapping lean cuts of meat to be with thin slices of back fat. The converse of this is larding, in which long strips of fat are inserted into the cut of meat to keep it moist during cooking. -
15 charlotte
( FRANCE)dessert of flavored creams and/or fruit molded in a cylindrical dish lined with ladyfingers (if served cold) or strips of buttered bread (if served hot)♦ The name for two different desserts. The first preparation is made of slices of bread which are lined in a mold, filled with fruit, and baked until the bread acquires a golden color and crisp texture. The second version, similar to the first, lines a mold with cake or lady fingers and is filled with a bavarian cream. These may also be filled with whipped cream or even a fruit mousse. More elaborate versions layer the cake with jam, then slices of this cake is used to line the mold.♦ classic dessert in which a dish is lined with ladyfingers, filled with custard or other filling, and served cold; in the hot version, the dish is lined with crustless white bread sautéed in butter, filled with fruit compote and baked. Also a potato variety.( ITALY)ice-cream cake with cream, biscuits and fruit -
16 chilaquiles
( MEXICA)flat tortilla layered with beans, meat, cheese and tomato sauce♦ Fried tortilla pieces topped with mild red sauce and cheese. Served as an appetizer or for breakfast.♦ Crunchy tortilla strips fried with eggs, chicken and/or cheese, and covered in a red or green sauce. Served for breakfast.♦ A family style Mexican dish of refried corn tortillas simmered in a sauce of tomatoes, chiles, and garlic. This is a highly seasoned dish, often served as a brunch or lunch dish with eggs or grilled meats.See antojito. -
17 churros
( MEXICA)Strips of deep fried pastry sprinkled with sugar -
18 crauti
( ITALY)white cabbage cut in strips, cooked in vinegar and white wine -
19 daikon
( JAPAN)long, white Japanese radish, served in a variety of ways year-round, but especially prevalent in winter cuisine, when it can be served as an element of oden or grated and served as a topping for a variety of dishes.Big white raddish used a lot in Japanese cooking, usually grated or cut into stripsA larege oriental radish with a sweet, fresh flavor. Can be as fat as a football but is usually 2 to 3 inches in diameter. Use raw in salads, shredded as a garnish or cook in a variety of ways including stir-fry. -
20 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
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