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

ACIKULAK (sorrel): sour leaves, spinach and salad similar to the one used in making small-leaved plants (can be eaten both raw and cooked). TICKET (Fr. Adition): Diner account. BLEACHING (blanching): The egg yolk and sugar mixture, vst industries limited beating whitening for a while. For instance; vanilla sauce of egg yolks before construction is bleached. AĞDALAŞ Views: Sugary liquids used for darkening meaning. Sweet syrup to start ağdalaş; vst industries limited yanişurub the relux. A LA CARTE (Fr. la carte): selectable from the menu, dishes made to order service method. The ability to choose which food list or menu. Is ALAVAP (Fr. la vapeur) steam cooking procedure. Singe: Something's face singe; keep the flames. ALDANT A: 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. Or ALUMINUM FOIL PAPER: Kitchen used to protect food in paper made from aluminum. Amino Acid Protein composition of the forming units. AMORTIZATION: Value loss. A piece of equipment, the cost of the elements of a structure or other display periods by dividing the cost of operations. Accounting element. Anchovies: Anchovies looks like a small fish from the sea (Ancho) made the greasy and salty little fish fillets. Usually sold canned. Anglez (Fr. Anglais) COOKING METHOD: Water boiling cooking. Pure water Boil the cooking procedure. Antiseptic (Fr. Antiseptiqu A): Germicide. ENTRANCE (Fr. Entree): a-hors d'oeuvres. b-main meal eaten before the start of the meal. My ENTRANCE (Fr. Entremetier): a light main meal eaten between sweet sugary sweets (souffle, benya, pancakes, etc..) B-Making sweets is not difficult. ANTREMETİ (Fr. Entremetier): Vegetables and soups that cook their meals. Sweets (Fr. Aperitif): Appetite, to turn to drink, before dinner. Arrowroot (Eng. Arrow-root): starch made from a plant that grows in Amerika.. TREATMENT: clarification or refining. Konstan, Meat juice, melted butter and so on. to clarify. vst industries limited AROMA (Fr. aromatics): Odor. Taste. Aromatic Plants: tarragon, mint, dill, parsley, oregano, basil, bay leaf, rosemary and so on. AROMATIC (Fr. Aromatique): Vegetable or plant derived vst industries limited from fragrant taste. AROMATIC INGREDIENTS: Taste, taste and smell in whole or chopped, prepared for the purpose of onion, carrot, celery, leek leaves, parsley stems, thyme, bay leaves, cloves, etc.. This aromatic materials, usually after eating kitty discarded or used elsewhere shallots: hazelnut-sized onion. Onion seeds. Acidified (Fr. is Acidifi): with liquids such as lemon juice or vinegar added to food acids. Aspie (Fr. Aspic): vst industries limited a-Jelly Jelly frozen in cold dishes coated with b-meat dishes or polished. vst industries limited Avitaminosis: Vitamin deficiency. AVOCADO: Pear-shaped, green vegetables (with salad or eaten with salad dressing). Ayoli (Fr. aioli): Olive oil and garlic in a sauce made with mayonnaise.
DRUMSTICK (Fr. Baguette): vst industries limited a-chicken thigh leg portion (shank). b-long and thin (baton shape) french bread. CONNECTING: To Darken. SPICES HARNESS: Bukegarn the (Fr. Bouquet garni); vst industries limited a bunch of made from aromatic vst industries limited plants. BAHU (Fr. Bahut): Handled mid-size and small pots. BAKING-POWDER: Baking powder. Legumes: beans, peas, lentils general name of such foods. BACTERIA: Single-cell vst industries limited and one thousandth of a millimeter in size microorganism or microbe. BACTERICIDES: liquid soap kills the bacteria (for the kitchen). BARBECUE: Odum method of cooking coal. In PRESSURE COOKING POT PROCEDURE: cooking in the pressure cooker. SIMPLE PASTA: 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) participated paste prepared Basmati Rice: Fragrant and lanky Asian rice. Çilav or Iranian rice is done. In general, boiled cooked. BAS: One on one future, uniform, circular shape and sequenced meat cooked on low heat with olive oil or plain food (meat gumbo Basti, Basti pumpkin butter, seasoned with celery Bastian etc). BATONET (Fr. in Batonet) was cut into bar materials. Bars. Bavette (Fr. bavette) at a lower portion of the abdominal cavity of the cow, due to the ribs, bifteklik piece of meat. Of BELVEN (Fr. Belle vue): Nice view. Decorated or pleasing vst industries limited appearance. BAINMARIE (Fr. Bain-marie) COOKING PROCEDURE: a dish with warm water, snapping it into another container style cooking delicate foods. BAINMARIE (Fr. Bain-marie): a long cylindrical shank sauce and aging vessel. BENY (Fr. Beignet): Fri bulanarak dough, deep-fried fruit delight (benya apple, vst industries limited pineapple, etc. benya.). Beriberi: B vitamins (thiamine) deficiency resulting from haltalık. Bechamel (Fr. Bechamel): vst industries limited Basic dimensions 70 g butter, 70 g flour, 1 L milk white sauce. Berk (Eng. Bacon): Pork brisket is smoked. DECORATION: a lump of dough. b-egg dry pasta made from whites vst industries limited and sugar. ROSEMARY: Short coniferous, with special smell, dwarf tree species.