emulsified
31cream — I. noun Usage: often attributive Etymology: Middle English creime, creme, from Anglo French creme, cresme, from Late Latin cramum, of Celtic origin; akin to Welsh cramen scab, crust Date: 14th century 1. the yellowish part of milk containing from …
32Colloid — Milk is an emulsified colloid of liquid butterfat globules dispersed within a water based solution. A colloid is a substance microscopically dispersed evenly throughout another substance.[1] A colloidal system consists of two separate phases: a… …
33Caesar salad — One of the most common Caesar salad variations, shown here topped with grilled chicken. Origin Place of origin Mexico Region or state …
34Beetle — Beetles redirects here. For the band, see The Beatles. For the car, see Volkswagen Beetle. This article is about the insect. For other uses, see Beetle (disambiguation). Beetle Temporal range: 318–0 Ma …
35Forcemeat — is a mixture of ground, lean meat emulsified with fat. The emulsification can be accomplished by either grinding , sieving, or pureeing the ingredients. The emulsification may either be smooth or coarse, depending on the desired consistency of… …
36List of Italian dishes — These dishes are representative of Italian cuisine.Dishes and recipesAntipasti* Insalata caprese * Insalata russa * Braciole * Bruschetta * Bresaola *Prosciutto e melone *Crostini con condimenti misti *Verdure in pinzimonio *Cocktail di gamberi… …
37Leather — For other uses, see Leather (disambiguation). Modern leather working tools Leather is a durable and flexible material created via the tanning of putrescible animal rawhide and skin, primarily cattlehide. It can be produced through different… …
38Oregano — For other uses, see Oregano (disambiguation). Oregano Flowering Oregano Scientific classification Kingdom …
39Butter — is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins. Most …
40Vitamin A — Systematic (IUPAC) name (2E,4E,6E,8E) 3,7 Dimethyl …
