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21 calabaza
( MEXICA)A round, hard shelled, thick fleshed winter squash. It's similar in texture and flavor to butternut squashPumpkin or very large squash -
22 capon
A castrated chicken that is savored for its delicate taste and texture. Once castrated, the chicken would become fattened, yielding tender, juicy flesh. This method of raising chickens is not practiced much anymore, since most chickens are butchered at a young age and still very tender. -
23 caviar
These are the eggs of sturgeon that have been salted and cured. Grading for caviar is determined by the size and color of the roe and the species of the sturgeon. Beluga caviar, which is the most expensive of the three types of caviar, are dark gray in color and are the largest eggs. Ossetra caviar are light to medium brown and are smaller grains than beluga. Sevruga caviar are the smallest grains, the firmest in texture and are also gray in color. Pressed caviar is made of softer, lower quality eggs and have a stronger, fishier flavor. The term malossol is used to describe the amount of salt used in the initial curing process. The roe from other fish such as salmon, lumpfish, and whitefish are not considered caviars, regardless of their label. They should be addressed as roe. Caviar should be served as simply as possible. Traditional accompaniments, inspired by the Russians, are sour cream, blinis, and ice cold vodka. Lemon and minced onion are often served with caviar, but their flavors will only detract from the pure delicate flavor of the caviar. -
24 celeriac
The root of a type of celery with a firm texture and a clean, sweet flavor of celery. Celui à grains moyens est conseillé dans les préparations sucrées. Mais il peut également être cuit "pilaf", c'est-à-dire revenu une à deux minutes environ dans de l'huile avec des oignons, puis recouvert de deux fois son volume d'eau chaude jusqu'à sa complète absorption. -
25 cepes
A wild mushroom of the boletus family known for their full flavor and meaty texture. -
26 chanterelle
prized pale orange wild mushroom; also called girolle.♦ A wild mushroom with a golden color and a funnel-shaped cap. The whole mushroom is edible and is savored for its exquisite flavor and firm texture when cooked. -
27 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 -
28 cherimoya
Also called the custard apple, this is a tropical fruit with a creamy texture and sweet pineapple flavor. -
29 chirimoya
( MEXICA)Annona cherimola Mill. A scaley greenish-brown fruit that is white inside with large seeds. Very sweet with a custard-like flavor and grainy texture. -
30 choix, au
a choice; usually meaning one may choose from several offerings. Chorizo- A spicy pork sausage from Latin countries, ranging in seasoning from mild and sweet to fiercely hot. Hotter versions come from areas of Spain and Portugal. Mexican versions contain a large variety of chiles and have a mealier texture and more complex flavor. Some of them even use fresh herbs giving it a green color. There is a Portuguese cousin to this sausage called linguiça, that is smoked and even hotter. -
31 chorizo
( SPAIN)Spicy sausage.( MEXICA)Spicy pork or beef sausage flavored with garlic and spices♦ Fresh, highly seasoned sausage flavored with chiles and spices.♦ Mexican or Spanish style sausage. The Spanish version is usually dried and flavored with paprika, while Mexican style chorizo is usually sold fresh either in links or in bulk and is flavored with chiles such as the ancho and pasilla.♦ A spicy pork sausage from all Hispanic countries, ranging in seasoning from mild and sweet to fiercely hot. Hotter versions come from areas of Spain and Portugal. Mexican versions contain a large variety of chiles and have a mealier texture and more complex flavor. Some of them even use fresh herbs giving it a green color. Portugal makes a cousin to this sausage called the linguisa, that is smoked and much hotter. -
32 creme fraiche
A naturally thickened fresh cream that has a sharp, tangy flavor and rich texture. This is an expensive item to buy, but a good substitute can be made by mixing heavy cream with uncultured buttermilk and allowed to stand, well covered, in a tepid place until thickened. -
33 durian
A large fruit from southeast Asia that has a creamy, gelatinous texture and a nauseating smell similar to that of stinky feet. The flesh is savored by many from this area, but outsiders find it a difficult flavor to become accustomed. -
34 gelato
( ITALY)ice cream♦ An Italian frozen dessert, whose popularity has overwhelmed the US, is made of whole milk and eggs. This gives it richness without flavors becoming masked by the fat from cream. The flavors are very intense and the texture is soft and silky. -
35 grits
Usually a breakfast item in the US Southern region. Made from the kernel of corn. When corn has been soaked in lye and the casing has been removed it becomes Hominy. The lye is rinsed out very well and the corn is left to harden. Then the swollen hominy is ground up to the texture of tiny pellets. When boiled with water, millk and butter it becomes a cereal similar to cream of wheat. It's used as a side dish for a good old fashioned Southern breakfast. Sometimes you can make it with cheese and garlic for a casserole. -
36 guanciale or jowl bacon
Italian bacon made from the cheeks (jowls, or guancia, pronounced gwon-CHA-lay) of the pig. The jowl is rubbed with salt, sugar, and spices and cured for three weeks. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Smoked and then sliced or rolled, guanciale is traditionally used in dishes like pasta all’amatriciana and spaghetti alla carbonara. It is a delicacy of central Italy, particularly Umbria and Lazio. Pancetta can be substituted in recipes. In the U.S. it is sometimes called American jowl bacon.Italiano-Inglese Cucina internazionale > guanciale or jowl bacon
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37 huicoy
( MEXICA)A round, hard shelled, thick fleshed winter squash. It's similar in texture and flavor to butternut squash -
38 jícama
( MEXICA)A crunchy, delicious white root, served sliced and sprinkled with lime and chile powder.♦ Pachyrrhizus erous. An edible root with much the texture and taste of a cross between an apple and water chestnut. -
39 kamaboko
( JAPAN)processed whitefish loaf with a firm, somewhat rubbery texture. Usually pink or yellow on the outside and white inside. Served in soups, including ramen, or on its own with shoyu or another sauce for dipping.♦ A type of cured white fish surimi combined with additives such as MSG. Typically served as sliced half cylindrical loaves. -
40 langoustine
( FRANCE)saltwater crayfishDublin Bay prawn; Norwegian lobster.♦ The French name for Dublin prawn. These are small pink crustaceans resembling crayfish, with a taste and texture closest to lobster. Their claws are quite long but have no edible meat in them. Like the langouste, these are found in warm waters.
См. также в других словарях:
texture — [ tɛkstyr ] n. f. • 1380; lat. textura 1 ♦ Vx Disposition des fils (d une chose tissée). ⇒ tissage. 2 ♦ Par anal. (1503) Arrangement, disposition (des éléments d une matière). ⇒ constitution, contexture, structure. Texture spongieuse des… … Encyclopédie Universelle
Texture — refers to the properties held and sensations caused by the external surface of objects received through the sense of touch. Texture is sometimes used to describe the feel of non tactile sensations. Texture can also be termed as a pattern that has … Wikipedia
Texture — Tex ture, n. [L. textura, fr. texere, textum, to weave: cf. F. texture. See {Text}.] 1. The act or art of weaving. [R.] Sir T. Browne. [1913 Webster] 2. That which woven; a woven fabric; a web. Milton. [1913 Webster] Others, apart far in the… … The Collaborative International Dictionary of English
texture — [teks′chər] n. [ME < L textura < texere, to weave: see TECHNIC] 1. Archaic a woven fabric 2. the character of a woven fabric as determined by the arrangement, size, quality, etc. of the fabric s threads [coarse texture, twilled texture] 3.… … English World dictionary
texture — (n.) early 15c., network, structure, from M.Fr. texture, from L. textura web, texture, structure, from stem of texere to weave, from PIE root *tek to make (Cf. Skt. taksati he fashions, constructs, taksan carpenter; Avestan taЕЎa ax, hatchet … Etymology dictionary
Texture — Tex ture, v. t. [imp. & p. p. {Textured}; p. pr. & vb. n. {Texturing}.] To form a texture of or with; to interweave. [R.] [1913 Webster] … The Collaborative International Dictionary of English
texture — ► NOUN 1) the feel, appearance, or consistency of a surface, substance, or fabric. 2) the quality created by the combination of elements in a work of music or literature. ► VERB ▪ give a rough or raised texture to. DERIVATIVES textural adjective … English terms dictionary
Texture — Texture. См. Текстура. (Источник: «Металлы и сплавы. Справочник.» Под редакцией Ю.П. Солнцева; НПО Профессионал , НПО Мир и семья ; Санкт Петербург, 2003 г.) … Словарь металлургических терминов
Texture — [engl.], Textur … Universal-Lexikon
texture — Texture Текстура Преимущественная ориентация кристаллических зерен в поликристаллах или молекул в аморфных телах, жидких кристаллах, полимерах, приводящая к анизотропии свойств материалов. Также характерные особенности рельефа поверхности … Толковый англо-русский словарь по нанотехнологии. - М.
texture — [n] charactertistics of a surface arrangement, balance, being, character, coarseness, composition, consistency, constitution, disposition, essence, essentiality, fabric, feel, feeling, fiber, fineness, flexibility, form, framework, grain,… … New thesaurus
