Shortenings
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shortenings — short·en·ing || ʃɔrtnɪŋ /ÊƒÉ”Ë n. act of making shorter, act of cutting, abbreviation; solid fat used in baking (i.e. butter, lard, etc.) … English contemporary dictionary
Shortening — Shortenings sind Suspensionen von kristallinen Fetten in Öl oder halbflüssigen Fetten. Der deutsche Handelsname ist ungehärtetes Pflanzenfett . Die festen Fette kommen dabei häufig in der stabilen β Modifikation vor und sind nur zu ca. 1% gelöst … Deutsch Wikipedia
Wikipedia:Manual of Style/Abbreviations — This guideline is a part of the English Wikipedia s Manual of Style. Use common sense in applying it; it will have occasional exceptions. Please ensure that any edits to this page reflect consensus. Shortcuts: MOS:ABBR WP:ABBR WP:MOSA … Wikipedia
Trans fat — Types of fats in food Unsaturated fat Monounsaturated fat Polyunsaturated fat Trans fat Cis fat Omega fatty acids: ω−3 ω−6 ω−9 Saturated fat Interesterified fat See also Fatty acid … Wikipedia
shortening — /shawrt ning, shawr tn ing/, n. 1. butter, lard, or other fat, used to make pastry, bread, etc., short. 2. Phonet. the act, process, or an instance of making or becoming short. 3. Ling. a. the act or process of dropping one or more syllables from … Universalium
baking — Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. Ingredients used in baking include flour, water, leavening agents (baker s yeast, baking soda, baking powder), shortening (fats,… … Universalium
Puff pastry — Apple turnover, made with puff pastry In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and… … Wikipedia
Lard — Infobox oils name=Lard imagesize=300px caption= Wet rendered lard, from pork fatback. composition= fat= water= solids= sterols= fatcomposition=y sat= 38–43%: Palmitic acid: 25–28% Stearic acid: 12–14% Myristic acid: 1% interster= unsat= 56–62%… … Wikipedia
lard — lardlike, adj. /lahrd/, n. 1. the rendered fat of hogs, esp. the internal fat of the abdomen. v.t. 2. to apply lard or grease to. 3. to prepare or enrich (lean meat, chicken, etc.) with pork or fat, esp. with lardons. 4. to supplement or enrich… … Universalium
English language — Language belonging to the Germanic languages branch of the Indo European language family, widely spoken on six continents. The primary language of the U.S., Britain, Canada, Australia, Ireland, New Zealand, and various Caribbean and Pacific… … Universalium
