| bout |
an assault at which the score is kept.
출처: members.ozemail.com.au/~mprince/fencing/glossary.h...
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|---|---|
| bouillon |
Stock or broth for soup and sauces produced by cooking vegetables, poultry, meat or fish in water, then straining.
출처: www.tyson.com/UserControls/ViewTerms.aspx
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| bouquet |
The complex of aromas that develops with age in fine wines; young wines have aroma, not bouquet.
출처: www.sallys-place.com/beverages/wine/wine_glossery....
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| bouillon |
French, for broth. Refers to the liquid resulting from simmering meats, vegetables, and aromatics in water until the meats have lost all their nutritional elements to the water and the broth can jell upon cooling.
출처: www.newitalianrecipes.com/cooking-terms.html
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| bouillon |
A seasoned broth or stock produced by cooking meat, vegetables or fish in liquid and straining out all particulate matter. Used as a base in many recipes.
출처: www.chinesefood-recipes.com/glossary_of_cooking_te...
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| BOU | a morpheme that occurs only as part of a larger construction |
|---|---|
| BOU | bound off one point after another |
| BOU | deeply devoted to |
| BOU | closely or inseparably connected or associated with |
| BOU | the greatest possible degree of something |
| BOU | the line or plane indicating the limit or extent of something |
| BOU | a line determining the limits of an area |
| BOU | (math) a condition specified for the solution to a set of differential equations |
| BOU | the layer of slower flow of a fluid past a surface |
| BOU | a line that indicates a boundary |
| BOU | having the limits or boundaries established |
| BOU | an interval that includes its endpoints |