→ Fiches Du Livre - "Quantity Cookery Menu Planning And Cooking For Large Numbers" (Lenore Richards Nola Treat) → Start Learning / Download MP3 Flashcards

Question		Answer
servings start learning		portions
pimentos start learning		piments
scalloped start learning		festonné
breads start learning		les pains
cornstarch start learning		fécule de maïs
dietetic start learning		diététique
floured start learning		fariné
ramekins start learning		ramequins
browned start learning		bruni
yolks start learning		les jaunes
garnishes start learning		garnitures
thickened start learning		épaissie
scalloping start learning		festons
loganberry start learning		mûre
tues start learning		You are
mounded start learning		cerné
dietetics start learning		diététique
stiffly start learning		raidement
diced start learning		en dés
shortcakes start learning		sablés
sherbets start learning		sorbets
frostings start learning		les glaçons
gelatin start learning		Gélatine
custards start learning		crèmes anglaises
cafeterias start learning		cafétérias
creamed start learning		en crème
breaded start learning		pané
seasonable start learning		de saison
calories start learning		des calories
buttered start learning		beurré
relishes start learning		relish
scald start learning		échauder
scalded start learning		échaudé
grated start learning		râpé
meats start learning		viandes
parsnips start learning		panais
salads start learning		salades
blandly start learning		fade
celery start learning		céleri
cubed start learning		en cubes
salsify start learning		salsifis
granulated start learning		granulé
ingredients start learning		Ingrédients
prunes start learning		des pruneaux
curdling start learning		coagulation
broiled start learning		grillé
alternately start learning		alternativement
daintiness start learning		délicatesse
pared start learning		paré
eighths start learning		huitièmes
parboil start learning		blanchir
serving start learning		portion
apricots start learning		abricots
mange start learning		gale
unpeeled start learning		non pelé
predominates start learning		prédomine
custard start learning		Crème
crosswise start learning		en croix
creaming start learning		crémage
thurs start learning		les notre
caramelize start learning		caraméliser
sweetbreads start learning		ris de veau
sifted start learning		tamisé
ramekin start learning		ramequin
planked start learning		en planches
standardization start learning		standardisation
moisten start learning		humidifier
thicken start learning		épaissir
tablespoons start learning		cuillères à soupe
pimento start learning		piment
parsley start learning		persil
fourths start learning		les quarts
apricot start learning		abricot
impracticable start learning		impraticable
torte start learning		tourte
lettuce start learning		salade
uncooked start learning		non cuit
fritters start learning		beignets
mixtures start learning		mélanges
crumbs start learning		les miettes
asparagus start learning		asperges
flour start learning		farine
shortening start learning		raccourcissement
pare start learning		parer
stewed start learning		cuit
gooseberry start learning		groseille à maquereau
gooseberries start learning		groseilles à maquereau
basting start learning		arroser
peppercorns start learning		poivres
rhubarb start learning		Rhubarbe
spoilage start learning		détérioration
puffed start learning		gonflé
soups start learning		les soupes
molasses start learning		mélasse
authors start learning		auteurs
raisins start learning		raisins secs
codfish start learning		morue
grapefruit start learning		pamplemousse
embodying start learning		incorporant
watercress start learning		cresson
utilization start learning		utilisation

Fiches du livre - "Quantity Cookery Menu Planning and Cooking for Large Numbers" (Lenore Richards Nola Treat)

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