→ Flashcards Aus Dem Buch - "Allied Cookery British, French, Italian, Belgian, Russian" (Grace Glergue Harrison And Gertrude Clergue) → Start Learning / Download MP3 Flashcards

Question		Answer
teaspoonful start learning		Teelöffel
tablespoons start learning		Esslöffel
compilers start learning		Compiler
tablespoon start learning		Esslöffel
cupful start learning		Bechervoll
saucepan start learning		Kochtopf
grated start learning		gerieben
nutmegs start learning		Muskatnüsse
tartaric start learning		Weinsäure
hyphenation start learning		Silbentrennung
teaspoonfuls start learning		Teelöffel voll
yolks start learning		Eigelb
pimentos start learning		Piment
caviare start learning		Kaviar
frizzle start learning		brutzeln
parboil start learning		ankochen
roes start learning		Rogen
floured start learning		bemehlt
lettuces start learning		Salate
browned start learning		gebräunt
pastes start learning		Pasten
flavouring start learning		Aroma
tranches start learning		Tranchen
crumbed start learning		zerkrümelt
brochette start learning		Spießchen
recherché start learning		recherchieren
moisten start learning		befeuchten
teaspoon start learning		Teelöffel
coarsely start learning		grob
aspic start learning		Sülze
shallot start learning		Schalotte
gratings start learning		Gitter
moistening start learning		Befeuchtung
tureen start learning		Terrine
steeping start learning		einweichend
garnishing start learning		Garnierung
crispness start learning		Knusprigkeit
moulds start learning		Formen
cored start learning		entkernt
sultanas start learning		Sultaninen
granulated start learning		granuliert
flavoured start learning		mit ...-Geschmack
prefaced start learning		vorangestellt
parsley start learning		Petersilie
unsweetened start learning		ungesüßt
croquettes start learning		Kroketten
teuton start learning		Germane
blanched start learning		blanchiert
minced start learning		gehackt
cloves start learning		Nelken
spoonfuls start learning		Löffelchen
buttered start learning		gebuttert
parboiled start learning		angekocht
understate start learning		untertreiben
thicken start learning		verdicken
cheesecakes start learning		Käsekuchen
peppercorns start learning		Pfefferkörner
partridges start learning		Rebhühner
troupes start learning		Truppen
heaping start learning		gehäufte
currants start learning		Johannisbeeren
sieve start learning		Sieb
petits start learning		Petite
finely start learning		fein
one-half start learning		eine Hälfte
endive start learning		Endivie
pimento start learning		Piment
foreword start learning		Vorwort
flounders start learning		Flundern
stiffly start learning		steif
flour start learning		Mehl
crêpes start learning		Crepes
baste start learning		heften
suet start learning		Talg
leeks start learning		Lauch
sprig start learning		Zweig
curdling start learning		Gerinnung
earthenware start learning		Töpferwaren
chervil start learning		Kerbel
nutmeg start learning		Muskatnuss
curries start learning		Currys
thickened start learning		verdickt
lengthwise start learning		längs
thickening start learning		Verdickung
rind start learning		Rinde
codfish start learning		Kabeljau
sauté start learning		anbraten
clove start learning		Nelke
allspice start learning		Piment
fowl start learning		Geflügel
epicurean start learning		Feinschmecker
medium-sized start learning		mittelgroße
sprinkle start learning		streuen
celery start learning		Sellerie
semolina start learning		Grieß
sprigs start learning		Zweige
scalded start learning		verbrüht
spoonful start learning		Löffel
kneaded start learning		geknetet
entrées start learning		Vorspeisen
slices start learning		Scheiben

Flashcards aus dem Buch - "Allied Cookery British, French, Italian, Belgian, Russian" (Grace Glergue Harrison and Gertrude Clergue)

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