ACIKULAK (sorrel): The leaves are sour, spinach and salad similar to the one used in making small-l

ACIKULAK (sorrel): The leaves are sour, spinach and salad similar to the one used in making small-leaved plants (can be eaten raw or cooked). TICKET (Fr. Adition): Diner account. BLEACHING (blanching): The egg yolk and sugar mixture flapping whitening for a while. For instance; bleached in the egg yolk before making vanilla sauce. Became to viscous Views: Sugary liquids used for darkening meaning. Became to viscous sweet syrup to start; scaldes yanişurub the relux. A LA CARTE (Fr. la carte): selectable from the menu, the food service bespoke method. The ability to choose the food list or menu. The ALAVAP (Fr. la vapeur): Steam cooking procedure. Scorch: Something's face singe; keep the flames. ALDANT: Normally less than the cooking method (Aldant spaghetti). A term used mostly for pasta. ALUMET (Fr. allumette): Thick cut into matchstick potatoes or other food. Aluminum foil or paper: used to preserve food in the kitchens made of aluminum paper. Of amino acids that make up protein composition of the units. DEPRECIATION: Value loss. A piece of equipment, the cost of elements of a structure or other display periods by dividing the costs processes. Accounting element. Anchovies: Anchovies looks like a small fish from the sea (Ancho) scaldes made the oily and salty little fish fillets. Usually sold canned. Anglez (Fr. Anglais) COOKING METHOD: Water boiling cooking. Method of cooking by boiling distilled water. Means (Fr. Antiseptiqu): The microbicide. ENTRANCE (Fr. Entree): a hors d'oeuvres. b main meal eaten before the start of the meal. ENTRANCE my (Fr. Entremetier): a main meal eaten between the light sugary sweet desserts (souffle, scaldes benya, pancakes, etc..) scaldes B Making sweets is not difficult. ANTREMETİ (Fr. Entremetier): Vegetables and soups cook that food. Sweets (Fr. Aperitif): To open the appetite before eating, scaldes drinking and smoking. Arrowroot (Eng. Arrow-root): starch made from a plant that grows in Amerika.. TREATMENT: clarification or refining. Conc update, broth, melted butter and so on. to clarify. AROMA (Fr. Aromat): Odor. Taste. Aromatic plants: tarragon, mint, dill, parsley, thyme, basil, bay leaves, rosemary, and so on. AROMATIC scaldes (Fr. Aromatique): Vegetable or plant derived from fragrant taste. AROMATIC INGREDIENTS: flavor, taste and smell prepared in order chopped or whole onions, carrots, celery, celery leaves, scaldes parsley, thyme, bay leaves, scaldes cloves and so on. This aromatic materials, in general, the food is discarded after firings or used elsewhere shallots: hazelnut-sized onion. Onion seed. Acidified (Fr. is Acidifi) food with liquids, such as lemon juice or vinegar added sourness. ASPI (Fr. Aspic): a Jelly Jelly b frozen in cold dishes or covered with polished dishes. Avitaminosis: Vitamin deficiency. AVOCADO: Pear-shaped, green vegetables (salads or eaten as salad dressing). AYOLI (Fr. Aïoli) scaldes in terms of mayonnaise made with olive oil and garlic sauce.
Baguette (Baguette Fr.): a-Chicken is part of the leg (shin). b Long and thin (baton shape) french bread. CONNECTING: Darken. SPICES HARNESS: Bukegarn the (Fr. Bouquet scaldes garni); A bunch of made from aromatic plants. scaldes BAHU (Fr. Bahut): Handled small and medium-sized saucepan. BAKING-POWDER: Baking powder. Legumes: beans, peas, lentils common name of the food as. BACTERIA: Single-cell and one thousandth of a millimeter in size microorganisms or germs. BACTERICIDES: liquid soap kills bacteria (for the kitchen). BARBECUE: Odum in coal cooking scaldes procedure. In PRESSURE COOKING POT PROCEDURE: cooking in the pressure cooker. SIMPLE PASTA: scaldes Flour, water, and sometimes eggs and salt dough prepared solid. 1 kg flour until half the liquid (2 eggs and 1 egg 450 g to 400 g of water, or water) dough prepared basmati rice participate: Aromatic and long thin Asian rice. Çilav or Iranian rice is done. In general, boiled cooked. BAS: One on one future, uniform, circular shape and sequenced meat cooked over low heat with olive oil or plain food (meat gumbo Basti, Basti pumpkin butter, seasoned Bastian celery, etc.). BATONET (Fr. Batonet): The rod was cut into a material. Bars. Bavette (Fr. Bavette): scaldes Cattle at the bottom of the abdominal cavity, ribs, depending steak out a piece of meat. Belvisi (Fr. Belle vue): Nice view. Decorated scaldes or pleasing appearance. scaldes BAINMARIE (Fr. Bain-marie) COOKING METHOD: a dish with hot water, snapping it into another vessel, the method of cooking delicate foods. BAINMARIE (Fr. Bain-marie): long and cylindrical shank in a sauce pan waiting. BENY (Fr. Beignet): Fri bulanarak dough, deep-fried fruit delight (benya apple, pineapple, etc. benya.). Beriberi: B vitamins (thiamine) deficiency resulting from haltalık. Béchamel (Fr. Bechamel): Basic dimensions 70 g butter, scaldes 70 g flour, 1 L of milk white sauce. Bacon (Eng. Bacon): Pork brisket is smoked. DECORATION: a lump of dough. b-pastry made from egg whites and sugar. ROSEMARY: scaldes Short coniferous, with special smell, dwarf tree species.