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

Question		Answer
servings start learning		Portionen
pimentos start learning		Piment
scalloped start learning		überbacken
breads start learning		Brot
cornstarch start learning		Maisstärke
dietetic start learning		diätetisch
floured start learning		bemehlt
browned start learning		gebräunt
yolks start learning		Eigelb
garnishes start learning		garniert
thickened start learning		verdickt
loganberry start learning		Loganbeere
croquettes start learning		Kroketten
mounded start learning		hämmerte
dietetics start learning		Diätetik
rutabagas start learning		Steckrüben
stiffly start learning		steif
tapioca start learning		Tapioka
diced start learning		gewürfelt
sherbets start learning		Sorbets
frostings start learning		Zuckerguss
gelatin start learning		Gelatine
custards start learning		Puddings
creamed start learning		Rahmspinat
breaded start learning		paniert
seasonable start learning		Saisonfähig
calories start learning		Kalorien
buttered start learning		gebuttert
relishes start learning		genießt
scald start learning		verbrühen
scalded start learning		verbrüht
grated start learning		gerieben
meats start learning		Fleisch
parsnips start learning		Pastinaken
salads start learning		Salate
blandly start learning		mild
celery start learning		Sellerie
purée start learning		Püree
cubed start learning		gewürfelt
salsify start learning		versteinern
granulated start learning		granuliert
ingredients start learning		Zutaten
prunes start learning		Pflaumen
curdling start learning		Gerinnung
broiled start learning		gegrillt
alternately start learning		abwechselnd
desserts start learning		Nachspeisen
daintiness start learning		Zierlichkeit
pared start learning		verschnitten
eighths start learning		Achtel
parer start learning		Schälmesser
parboil start learning		ankochen
greengage start learning		Reinerzeugung
serving start learning		Portion
apricots start learning		Aprikosen
mange start learning		Räude
unpeeled start learning		ungeschält
predominates start learning		überwiegt
custard start learning		Pudding
crosswise start learning		quer
creaming start learning		Aufrahmen
caramelize start learning		karamellisieren
sweetbreads start learning		Bries
sifted start learning		gesiebt
standardization start learning		Standardisierung
moisten start learning		befeuchten
rosettes start learning		Rosetten
thicken start learning		verdicken
raisin start learning		Rosine
prune start learning		Pflaume
menus start learning		Menüs
tablespoons start learning		Esslöffel
pimento start learning		Piment
parsley start learning		Petersilie
fourths start learning		Viertel
apricot start learning		Aprikose
impracticable start learning		undurchführbar
lettuce start learning		Salat
uncooked start learning		ungekocht
fritters start learning		Krapfen
mixtures start learning		Mischungen
crumbs start learning		Krümel
asparagus start learning		Spargel
flour start learning		Mehl
shortening start learning		Verkürzung
stewed start learning		gedünstet
gooseberry start learning		Stachelbeere
gooseberries start learning		Stachelbeeren
basting start learning		Heften
peppercorns start learning		Pfefferkörner
rhubarb start learning		Rhabarber
spoilage start learning		Verderbnis
puffed start learning		aufgeblasen
soups start learning		Suppen
molasses start learning		Melasse
authors start learning		Autoren
raisins start learning		Rosinen
codfish start learning		Kabeljau
meringue start learning		Baiser
embodying start learning		verkörpernd
watercress start learning		Brunnenkresse

Flashcards aus dem Buch - "Quantity Cookery Menu Planning and Cooking for Large Numbers" (Lenore Richards Nola Treat)

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