| Roux |
is a paste of butter and flour that is used to thicken almost everything in Western cooking. A white roux is the base for white, or cream sauces, such as sauce b?hamel, used with chicken, vegetables and fish. A brown roux is the base for much cajun creole cooking and for many rich casseroles. The time allowed for the cooking determines the color of the roux.
출처: www.cooksrecipes.com/cooking-dictionary/R-search-r...
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| routine |
(computer/system) A series of computer instructions for performing a specific, limited task.
출처: connectors.tycoelectronics.com/glossary/glossary-r...
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| round |
dome-shaped, commonly used for machine screws.
출처: encyclopedia.laborlawtalk.com/Screw
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| routine |
A synonym for procedure.
출처: docs.rinet.ru/NTServak/glossary.htm
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| round |
Describes flavors that are smooth, with a sensation of completeness, balance; well developed without any rough edges.
출처: www.valleyvineyards.com/wine_glossary_nopq.htm
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