BY: JALILAH DELIMA
1.) JULIENNE- to cut food lengthwise into very thin, stick-like shapes.
. >please cut a carrots into julienne cut.
2.) DEGASSING- see punching
>A central degassing system safely conducts any excess gas caused by overcharging away from the battery.
3.) DETREMPE- (day-trup-eh) the french term for a abse dough used in laminated doughs.
4.) DESEM- a natural starter using only whole wheat flour that produces very dense bread with little acidity.
5.) QUINCE- a pear- shape fruit with yellow skin that is always served cooked.it tastes similar to a tart apple or pear.
>This is a nice scattered little town, with many gardens, full of peach and quince trees.
6.) SCALDING- to heat a liquid to just below the boiling point.
>In this case, birds who do not have a cardiac arrest at stunning will still be alive when they enter the scalding tank.
7.) STIPPING- see docking.
>The card, which has been on trial in Plymouth and Norwich, uses computer chip technology rather than a magnetic strip.
8.) ZABAGLIONE- (zal-bah-yoh-nay) the italian of a sabayon, a sweet custard sauce that usea sweet marsala.
.>The torta, a wedge of orange génoise with Marsala zabaglione, is also first-rate, and a good match for an expertly pulled espresso-as caffeine fiends know, a restaurant rarity.
9.) POMES- fruit with seeds contained yn a central core ex:are apple and pear
10.) BARM- an english whole wheat sourdough starter made from wild yeast.
.>We even got a bacon barm / hot tea send off from our base at the start of the exercise!
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