Culinary

Gemuse, n. vegetables, -pflanzen, f.pl. culinary plants vegetables, gemusst, p.p. (of miissen) been obliged, gemustert, p.p. p.a. figured, etc. (see mus-tcrn) fancy. 

Kiilbchen, n. (Glass) ball, piece, lump. KulUawanol, n. culilawan oil. kulinarisch, a. culinary. 

What is less obvious but of greater potential volume is the growing use of prepackaged foods. Here the availability of safety and reliability by proper quality control helps to compensate for the skill of the individual cook, whose culinary expertise and sanitation are often impossible to control in a modern, large institution. The prospect of substantial cost reduction and the ability of prepackaged food to fit into schemes of... 

The examples discussed above suggest useful directions for future research involving trace element analysis of bones. Specifically, the effects of developmental age and other factors (e.g., porosity, mineralization) that may lead to differences in surface area of specimens should be considered. Diage-netic effects should be monitored by analysis of a suite of elements whose abundances are not controlled by dietary abundances (e.g., Mn, Zr, etc.). Finally, although alkaline elements such as Sr and Ba are most likely to reflect the Sr/Ca and Ba/Ca levels of the diet, omnivores such as humans are likely to obtain the majority of these elements from plants rather than from animals. Therefore for accmate diet reconstruction it is necessary to determine the total abundance of Ca as and the Sr/Ca and Ba/Ca ratios of the plant and animal resources that were potential dietary staples. The effects of culinary practices on elemental abundances (Burton and Wright 1995 Katzenberg et al. this volume) must also be evaluated. 

Abdel Nour, H. O. Gum arabic in Sudan production and socio-economic aspects. In Medicinal, Culinary and Aromatic Plants in the Near East. Food and Agriculture Organization of The United Nations, Cairo, 1999. Internet reference fao.org/ docrep/x5402e/x5402el2.htm. 

Despite their flaws, batch processes have stood the test of time for a number of reasons, the most important of which is the flexibihty it brings to the manufacturer in terms of the range of products that the plant can produce, the feedstocks used to produce them, and the speed at which they can be brought to market with very limited information on physical properties, reaction kinetics, and so on (very few, if any, Michelin-starred chefs have ever measured the rheology or kinetics of their latest culinary creation). This flexibility, however, has a price which comes in the form of lower efficiencies in terms of production, energy, labor, and so on, and ultimately efficiency equates to cost However, one should never underestimate the pull of flexibility particularly, as discussed earlier in the examples of fermentation, where control of important parameters is difficult to achieve. 

World Health Organization, Series, 52, Safety evaluation of certain food additive and contaminants. International Programme on Chemical Safety, Geneva, 55, 2004. Tylak, K.C. et ah. Antioxidant availability of turmeric in relation to its medicinal and culinary uses, Phytoter. Res., 18, 798, 2004. 

Figure 1.10 Aldehydic regions of 400 MHz H-NMR spectra of unheated (a) and repeatedly used samples (b) of culinary frying oil obtained from a fast-food/take-away establishment. A total of 0.30 ml of each sample was diluted to a final volume of 0.90 ml with C HCls. High levels of n-alkanals, trans-2-alkenals and alka-2,4-dienals are detectable in spectrum (b).

Claxson, A.W.D., Hawkes, G.E., Richardson, D.P., Naughton, D.P., Haywood, RM., Chander, C.L., Atherton, M., Lynch, E.J. and Grootveld, M.C. (1994). Generation of lipid peroxidation products in culinary oils and frits during episodes of thermal stressing a high field H NMR study FEBS Lett. 355, 81-90. 

Another important test location factor is the availability of water for irrigation and for preparation of the spray solution. The use of culinary water sources (either private or public water sources intended for human consumption) or groundwater (from wells) is usually less problematic than using water from surface sources (rivers, lakes, or canals). If surface water is used for the study, care must be taken to ensure that farm production activities upstream from the plot area have not contaminated the water supply with pesticides that could contaminate the plot area. Careful site selection will help avoid problems from the water available at the site. 

The culinary, nutritional and medicinal properties of elderberries are legion. They lack the usual tartness of other berries such as strawberries. Drying them improves the flavor. Dry them carefully to prevent mold from growing. Dr. Bernard Jensen recommends elderberry tea as a remedy for ovarian and menstrual problems. 

Who hasn t been tantalized and impressed by the delectable, eyecatching specialities prepared with puff pastry Chocolate napoleans, Beef Wellington, baked brie, pate en croute, etc. While the secret of these culinary delights may seem more of an art than a science, professional pastry chefs know the chemistry necessary to create the flaky, tender pastry for these delicacies. 

For culinary experts and consumers alike, the words extra virgin have a ring of exclusiveness and quality when it comes to olive oil. What does the term actually signify ... 

E. Arce, P. M. Nieto, V. Diaz, R. Garcia Castro, A. Bemad, and J. Rojo, Glycodendritic structures based on Boltom hyperbranched polymers and their interactions with Lens culinaris lectin, Bioconjug. Chem., 14 (2003) 817-823. 

Fernandez-Aparicio M, Sillero JC, Perez-de-Luque A, Rubiales D (2007) Identification of sources of resistance to crenate broomrape (Orobanche crenata) in Spanish lentil (Lens culinaris) germplasm. Weed Res 48 85-94... 

It is a highly hydrated gelatinous product with a bland taste. The texture characteristics of the curds vary from soft to firm, depending on the processing conditions. Thus, tofu can be easily incorporated with other foodstuffs and used in nearly every culinary context from salad to dessert and from breakfast foods to dinner entrees. Tempeh is made by fermenting cooked soybeans with a mold, Rhizopus oligosporus. 

Because of its fine texture, bland taste and light color, tofu has been used in nearly every culinary context desserts, salads, breakfast foods, dinner entrees and burgers. It can be cooked simply with desired flavoring agents or it can be easily incorporated with other foodstuffs. 

An understanding of the theoretical principles which have been but briefly discussed in this section is indispensable to anyone who does not wish to practise organic chemistry merdy as a culinary art. 

Operations and proeesses applied in industrial proeessing and culinary preparation of foods may have benefieial or detrimental effeets on the safety and biologieal value of the produets. When setting the parameters for proeessing, the risk and benefit eoneept should be observed. 

Facing page) Pots of flavor A strawberry pot planted with a selection of small culinary herb plants is a useful feature to site by the kitchen door. 

Cherries are normally classed as either sweet or sour. Sweet cherries are eaten straight from the tree and have either white or dark flesh. Skin color also varies from "white," which is actually usually flushed with scarlet, to very dark. Sweet cherries ripen in midsummer, sour cherries ripen slightly later. Sour cherries are grown for culinary use they are juicy but very tart if eaten raw. 

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