| glaze |
any shiny coating applied to a food or created by browning. In meat preparation, a jelled broth applied to meat surface; in breads and pastries, a wash of egg or syrup; for doughnuts and cakes, a sugar preparation for coating.
출처: www.cooksrecipes.com/cooking-dictionary/G-search-r...
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| glaze |
In ceramics, a vitreous or glassy coating applied to seal and decorate surfaces. Glaze may be colored, transparent, or opaque. In oil painting, a thin transparent or translucent layer brushed over another layer of paint, allowing the first layer to show through but altering its color slightly.
출처: www.ackland.org/tours/classes/glossary.html
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| glaze |
a smooth, clear coating of ice, but sometimes containing some air pockets.
출처: www.pnl.gov/atmos_sciences/Cdw/Glossary.html
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| glaze |
A smooth clear icy coating of supercooled water droplets that spread out and freeze onto objects on contact. A storm that produces the accretion of glaze is called an ice storm.
출처: www.indiaweather.in/gloss_g.asp
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| glaze |
A thin, glossy coating applied to the surface of a food which. A glaze may also add flavor.
출처: southernfood.about.com/library/info/bld_g.htm
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