| caramel |
Cooking a sugar syrup to the point where all the water has evaporated and the sugar begins to burn results in caramel. The sugar begins to colour when it reaches about 325 degrees Fahrenheit. Caramel can also be made by the dry method, where no water is added before cooking. This is a faster method as it eliminates the evaporating time but requires more attention to avoid burning. Caramel sauce is made with the addition of whipping cream and butter. ...
출처: www.dufflet.com/html/freshCollection/glossary.asp
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| carat |
One of the 4 C's of diamond grading. Abbreviated "ct." and spelled with a "c" is a measure of weight used for gemstones, (as opposed to karat with a "K", which is a measure of the purity of a gold alloy). One carat is equal to 1/5 of a gram (200 milligrams). Stones are measured to the nearest hundredth of a carat. A hundredth of a carat is also called a point. Thus a .10 carat stone can be called either 10 points, or 1/10 of a carat. Small stones like .05, and . ...
출처: www.stuckonthee.com/site/745433/page/301324
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| carat |
Degree of purity of gold: Pure gold is 24 carat, 18 carat is an alloy of which 75% is gold, 14 carat is 58% gold and 9 carat is 37.5% gold.
출처: www.findwatches.co.uk/terminology.php
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| caramel |
Sweet flavor reminiscent of caramelized sugar, or, slightly different: candy floss (cotton candy).
출처: www.making-coffee.com/terminology/tasting.php
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| carat |
Carat is a measurement used for either precious stones (equal to 200 milligrams) or pure gold (on a scale of 1-24; 12 carats equals 50% pure gold).
출처: www.caroadshow.org/glossary.htm
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