| butt |
the large end of a cue stick. Although the term butt is often used to mean the entire lower half of the cue, it actually only refers to the portion of the cue below the wrap (area where the cue is gripped).
출처: ez-shot-ghost-ball.com/pool_billiards_glossary.htm...
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|---|---|
| butterfat |
The amount of fat in cheese.
출처: www.artisanalcheese.com/artisanal/education/glossa...
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| butter |
a fatty substance produced by agitating or churning cream; contains at least 80% milk fat, not more than 16% water and 2 to 4% milk solids; melts into a liquid at approximately 98 degrees and reaches the smoke point at 260 degrees.
출처: www.lmberault.com/cooking_dictionary.htm
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| butt |
The top or thicker end of the grip or shaft.
출처: www.golfedmonton.com/glen_erickson/2003%20COLUMNS/...
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| butter |
Made from pasteurized cream mechanically churned to separate the fat granules from the liquid buttermilk. Required to contain a minimum of 80% milk fat; the other 20% is water mixed with milk solids. Salt and colouring may be added.
출처: www.dufflet.com/html/freshCollection/glossary.asp
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| butt | make stronger or defensible |
|---|---|
| butt | reinforce with a buttress |
| butt | held up by braces or buttresses |
| butt | a support usually of stone or brick |
| butt | (British) a sandwich |