| shortening |
is a solid white fat made from hydrogenated vegetable oil. Sometimes known as Crisco, which is a brand name of shortening. Butter or margarine can be substituted for shortening but your end product will have a more buttery flavor. There is also a butter flavor Crisco
출처: www.chinesefood-recipes.com/glossary_of_cooking_te...
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|---|---|
| shortening |
Fat used for baking.
출처: www.cyberpathway.com/whispers/food/cookterm.htm
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| shortening |
A fat product that incorporates tenderness in the food (eg, bakery products) in which it is used. It may carry other additives such as flavorings, colors, emulsifiers and preservatives.
출처: www.dowagro.com/natreon/resource/glossary.htm
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| shortening c. |
a muscle contraction in which the ends of the muscle move closer together, as when a flexed limb is extended. Called also concentric c.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| shortening r. |
the shortening that succeeds the lengthening reaction when a limb is brought back into the extended position.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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