| bisque |
A thick soup usually made with pureed lobster or shrimp and cream.
출처: www.glencoe.com/sec/busadmin/marketing/dp/rest_mgm...
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| bisque |
The rough, unpolished finish found in unglazed areas of vitreous china fixtures, such as inside the tank or the bottom of the bowl.
출처: www.alpha-plumbing.com/plumbing-terminology-b.htm
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| bisque |
A creamy, rich soup, often made from shellfish.
출처: thefoody.com/glossary/glossaryb.html
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| bisque |
The practice of prefiring ware without glaze to make it impervious to water, easy to handle, or vitrify it. Glaze is then applied and it is fired again. 'Low' bisque firing is typical for pottery and ceramics while vitrified bisque is done for bone china and some types of stoneware. Low bisque should be fired as high as possible to burn away all carbonaceous matter, yet low enough to provide enough absorbency to make glaze application easy. ...
출처: www.digitalfire.com/education/glossary/
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| bisque |
A rich cream soup: formerly only shellfish cream soups were called besques. Also frozen whipped cream or cream desserts.
출처: www.cyberpathway.com/whispers/food/cookterm.htm
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