Tài liệu Dictionary of Food tài liệu, giáo án, bài giảng , luận văn, luận án, đồ án, bài tập lớn về tất cả các lĩnh vực...
[...]... total about 58% of the weight of the egg It forms a very stable emulsion with air and hence is used in a variety of air-raised dishes It may be dried to a powder for reconstituting or deep-frozen albumen index A measure of egg quality equal to the ratio of the height of a mass of egg white to its diameter as it sits on a flat surface A higher index indicates higher quality albumin A mixture of water soluble... acidulate, to acidity Acidity is a measure of the strength of an acid measured on the scale of pH which goes from 1 (very acid) through 2 (acidity of lemon juice), 3 (apple juice) to 7 (neither acid nor alkaline), the pH of pure water pH values greater than 7 refer to alkalis Very few food- spoiling organisms will grow at a pH equal to or less than 2 acidless orange A type of sweet orange rarely found in Europe... calcium propionate antin, fish d Poached white fish in a sauce See also brộval, fish antioxidant A chemical compound of synthetic or natural origin which retards the rate of reaction of the oxygen in the air with foods, thus slowing down the development of off flavours in fats and the colouring of cut fruit, etc E numbers 300 to 321 Typical examples are vitamin E (from soya beans), vitamin C (from citrus... fried pounded spice mixture of garlic, chillies, turmeric and ginger accartocciato Italy Twisted or wrapped, e.g in spirals accelerated freeze-drying Freeze-drying in which the rate of temperature drop between 0 and 5C is very rapid, thus preventing the growth of ice crystals which would disrupt the cells and destroy the texture of the food, and in which heat is supplied to the food whilst under high vacuum... tomate et au vin alose de la Loire loseille Food. fm Page 17 Thursday, August 19, 2004 7:22 PM Altenburger grilled for 2.5 minutes per side, finished in the oven on a bed of sorrel purộe mixed with butter and lemon juice and served with the purộe, wedges of hard-boiled egg and slices of lemon alose farcie France A whole shad, stuffed with a forcemeat of soft roes, white bread moistened with milk, seasoning,... Portugal Mashed amatriciana, all Italy In the style of the town of Amatrice, i.e used of dishes with a sauce made of tomatoes, onions and salt pork or bacon amayuela Spain Golden carpet shell clam amazushoga Japan Red-coloured wafer-thin slices of pickled ginger See also benishoga amberjack A large round brightly coloured fish, Seriola dumerili and other species of Seriola, found in tropical and subtropical... Aberdeen Angus A breed of prime, Scottish beef cattle renowned for the flavour, texture and tenderness of its meat (NOTE: Because of lax English law, the amount of meat advertised as Aberdeen Angus sold, far exceeds the number of cattle raised for slaughter.) Aberdeen buttery Scotland A yeast-raised croissant made from a knocked-back strong flour and water dough, interleaved with a mixture of butter and lard... omelette topped with fried bacon and served in wedges aegletree fruit Wood apple aemono Japan A highly decorative mixed salad, usually of chicken, seafood or vegetables dressed with various sauces one of which is made from miso, mashed tofu or egg yolk, vinegar and seasoning Often served as an appetizer adobo adrak adriatica, al adschempilavi aduki bean adulterant adulterate, to adzuki bean ổbleflổsk ổblekage... the top of the first cold pressing It is skimmed off and bottled separately and contains a maximum of 1% free oleic acid aflata West Africa Fermented maize flour dough boiled with an equal quantity of water and used to make kenkey in Ghana aflatoxin A toxin produced by certain moulds which grow on stored grains and nuts in tropical areas The toxin tends to cause lowgrade illness and reduced food absorption... form of haggis consisting of whole eggs, white breadcrumbs, finely diced soft interior fat of lamb, pepper and saffron, mixed and stuffed into a sheeps stomach (honeycomb tripe stomach) and steamed or boiled The first written record is from 1390 A.D afternoon tea United Kingdom Cakes, biscuits, scones and dainty sandwiches served with tea in the mid-afternoon afters United Kingdom The dessert course of .