bread-crust texture
21Parbaking — is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw dough is baked as if normal, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen. The… …
22Cornbread — For other uses, see Cornbread (disambiguation). Cornbread baked in an iron skillet …
23Vietnamese cuisine — Bún Bò Huế Vietnamese cuisine is a style of cooking derived from Vietnam. Fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables are commonly used. Vietnamese recipes utilize a diverse range of herbs, including lemongrass, mint,… …
24Malaysian cuisine — Life in Malaysia Culture Cuisine Demographics Economy Education Ethnic groups Film Health Holidays Languages Literature …
25Romanian cuisine — Part of a series on the Culture of Romania Topics …
26bagel — /bay geuhl/, n. a leavened, doughnut shaped, firm textured roll, with a brownish glazed surface, made of dough first poached and then baked. [1930 35; < Yiddish beygl; cf. dial. G Beugel < Gmc *baug ring (see BEE2) + * il n. suffix] * * * ▪ food… …
27Breadcrumb — Breadcrumbs or bread crumbs (regional variants: breading, crispies) are small particles of dry bread, which are used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves …
28Hungarian cuisine — Served Gulyás soup Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread,… …
29Wine tasting descriptors — The use of wine tasting descriptors allows the taster an opportunity to put into words the aromas and flavors that they experience and can be used in assessing the overall quality of wine. Many wine writers, like Karen MacNeil in her book The… …
30Neapolitan cuisine — This article is part of the series …
