烘焙

pyrometamorphism

高热变质作用

高热变质作用(pyrometamorphism)又称烘焙变质作用(optalic metamorphism),是一种特殊的热接触变质作用,主要指与喷出岩或次火山岩接触的围岩或捕虏体中发生的小范围极高温的变质作用.

SpongeCake

海绵蛋糕

1 海绵蛋糕(SpongeCake) 主要是利用鸡蛋打进空气,经过烘焙使空气受热膨胀而把蛋糕撑大. 这类蛋糕可以不加油脂质地柔软故又称清蛋糕,是最早出现的蛋糕. 常温:冬季可保存3天,夏季可保存1天. 最好低温冷藏.

Cork, natural, unworked

软木,天然的,未加工过的

Inlaid veneer and marquetry products to customer specification 镶嵌单板和镶嵌装饰制品,按客户规格定制的 | Cork, natural, unworked 软木,天然的,未加工过的 | Cork, baked or expanded 软木,烘焙或膨胀过的

pains: breads

面包

omelette aux fines herbes: omelet with herbs :香草煎蛋卷 | pains: breads :面包 | pate: ground meats seasoned with cognac and herbs and baked firm :用白兰地和香草烘焙肉干

wet crocking

湿式摩擦牢度

wet cleaning 湿洗 | wet crocking 湿式摩擦牢度 | wet curing 湿烘焙

curdled milk

凝乳

curcumic acid ==> 姜黄酸 | curdled milk ==> 凝乳 | cure box ==> 高温烘焙机

CEREAL FLOURS AND RELATED PRODUCTS

谷物粉与相关产品

136 烘焙产品 BAKERY PRODUCTS | 137 谷物粉与相关产品 CEREAL FLOURS AND RELATED PRODUCTS | 139 通心粉与面条产品 MACARONI AND NOODLE PRODUCTS

Pan Fried Duck Breast in Cherry Wine Sauce with Potato

櫻桃酒煎肥鴨胸襯芋餅

松露茴香炒蛋 Scramble Egg with Truffle | 櫻桃酒煎肥鴨胸襯芋餅 Pan Fried Duck Breast in Cherry Wine Sauce with Potato | 烘焙坊每日精選甜點 Chef's Special Dessert

baklava

蜜糖果仁千层酥

薄层 团是一种薄如纸张的片状油酥 团,用来泡 蜜糖果仁千层酥(Baklava)等中东甜点,与果馅卷 团相似. 把溶化了的牛油涂在薄层 团上堆成一层一层,再放入 炉烘焙. 来 多超级市场亦会在冷藏柜中摆放薄层 团出售.

chocolaty

巧克力味

charred 烧焦味 | chocolaty 巧克力味 | cinnamon roast 肉桂色烘焙度

NHL：abbr. non-hodgkin lymphoma; 淋巴瘤

complete ordered field：完备有序体

完全的空间n点形 complete n-point in space | 完备有序体 complete ordered field | 完全正(直)交系 complete orthogonal system