(isim) tapyoka

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Turkish - English
tapioca
relating to the ingredient or the flavoring used in tapioca puddings
{i} starchy substance obtained from the cassava root and used to thicken puddings and other foods
granular preparation of cassava starch used to thicken especially puddings
A starchy substance derived from the root of the "cassava plant" that is used as a thickening agent for soups, fruit fillings, and desserts Used much like cornstarch
This is a starchy ingredient derived from the cassava root Tapioca puddings and custards are made with pearl tapioca, which serves as a thickening agent Tapioca comes in several forms, including granules and flour, as well as the pellets that are called pearl tapioca Tapioca starch is often used to make dumpling dough, or as a thickening agent If necessary, it can be used as a substitute for cornstarch Store tapioca in a cool dark place
A starch from the root of the cassava plant, tapioca comes in several forms including granules, pellets (pearl tapioca), and flour The pellets--also called pearl tapioca--are used mainly to make puddings Instant tapioca and tapioca flour are often used to thicken dishes such as fruit fillings, glazes, soups, and stews Recipe: Fudgy Chocolate Glaze
A coarsely granular substance obtained by heating, and thus partly changing, the moistened starch obtained from the roots of the cassava
(tap-eee-OH-kuh) - Tapioca in its fresh form is called "Yuca," but Yuca is another name for what is the root of the cassava plant To confuse things further, this root is also known as "manioc," "mandioca," and in some instance "tapioca" Raw it has a bland and sticky quality and is used in cooking the way you would a potato (it can be boiled, mashed, fried, etc ) Cassava is a bushy plant producing tubers, the starchy underground stem of the plant, that have fed the indigenous people of the Americas for millennia and much of Africa since the 17th century Cassava ranks sixth among crops in global production Cassava was introduced to Africa by the Portuguese more than 300 years ago and today is the primary carbohydrate source in sub-Saharan Africa
Tapioca is a food consisting of white grains, rather like rice, which come from the cassava plant. small hard white grains made from the crushed dried roots of cassava, or a dessert made from cooking this (and , from typyóca)
A starchy food made from the cassava plant used in puddings
It is much used in puddings and as a thickening for soups
This is a starchy ingredient derived from the cassava plant Tapioca puddings and custards are made with pearl tapioca, which serves as a thickening agent
Tapioca in its fresh form is called "Yuca," but Yuca is another name for what is the root of the cassava plant To confuse things further, this root is also known as "manioc," "mandioca," and in some instance "tapioca" Raw it has a bland and sticky quality and is used in cooking the way you would a potato (it can be boiled, mashed, fried, etc ) The tapioca most people are familiar with is either tapioca flour or pearl tapioca which is made from dried cassava
(isim) tapyoka
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