| score |
to cut shallow slits at regular intervals on the surface of a food, as in scoring fat on ham before glazing, for either decoration or to tenderize, or to prevent edges from curling.
출처: www.cooksrecipes.com/cooking-dictionary/S-search-r...
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|---|---|
| score |
To compress paper along a straight line so it folds more easily and accurately. Also called crease.
출처: www.c-latitude.com/glossary.asp
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| score |
Refers to the grade of butter. Butter is graded/scored by government inspectors on the basis of flavor, aroma, body and texture.
출처: webexhibits.org/butter/glossary-sz.html
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| scorbutic |
scurvy, caused by a lack of vitamin C. Under the skin you would notice hemorrhages.
출처: homeoinfo.com/05_repertory/language/skin_eruption_...
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| score |
To cut shallow slashes into a ham or other food, usually for decoration, to allow excess fat to drain, or to help tenderize.
출처: southernfood.about.com/library/info/bld_s.htm
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