Английский Язык - Турецкий язык
Определение buttering в Английский Язык Турецкий язык словарь
- YAgLAMA
- butter
- tereyağı
Bu sabah ekmek ve tereyağı yedim.
-I ate bread and butter this morning.
Tereyağı kaymaktan yapılır.
-Butter is made from cream.
- butter
- margarin
O, tereyağ yerine margarin sürdü.
-She substituted margarine for butter.
Bir alternatif olarak tereyağı yerine margarin kullanabilirsiniz.
-You can use margarine as a substitute for butter.
- butter
- (Gıda) tereyağ
Bu sabah ekmek ve tereyağı yedim.
-I ate bread and butter this morning.
Ekmeğin üzerindeki tereyağı çok iyi.
-The butter on the bread is very good.
- butter
- sadeyağ
- butter
- yağ sürmek
- butter
- (Tıp) butter
- butter
- tereyağına benzeyen kakao vb
- butter
- (fiil) tereyağı sürmek
- butter
- yağı
Bana tere yağını uzat, yapar mısın lütfen?
-Pass me the butter, will you please.
Süt, tere yağına dönüştürülür.
-Milk is made into butter.
- butter
- yağcılık
- butter
- tereyağı sürmek
- butter
- dalkavukluk
Связанные Термины
Английский Язык - Английский Язык
Определение buttering в Английский Язык Английский Язык словарь
- In glazing, application of sealant or compound to the flat surface of some member before placing the member in position, such as the buttering of a removable stop before fastening the stop in place
- Application of compound or sealant to the flat surface of a member before placing it into position
- Placing mortar on a masonry unit with a trowel before laying such unit
- present participle of butter
- buttering up
- Present participle of butter up
- butter
- A soft, fatty foodstuff made by churning the cream of milk (generally cow's milk)
- butter
- Any specific soft substance
- butter
- To move one's weight backwards or forwards onto the tips or tails of one's skis or snowboard so only the tip or tail is in contact with the snow
- butter
- {n} a food or substance made from cream
- butter
- {v} to cover or moisten with butter
- butter
- Any substance resembling butter in degree of consistence, or other qualities, especially, in old chemistry, the chlorides, as butter of antimony, sesquichloride of antimony; also, certain concrete fat oils remaining nearly solid at ordinary temperatures, as butter of cacao, vegetable butter, shea butter
- butter
- {f} spread with butter, spread butter on
- butter
- To increase, as stakes, at every throw or every game
- butter
- Is made from the fat part of milk The butter you use contains about 16% moisture and may or may not contain salt This is vital to know if making bread with butter containing salt as this extra salt may need to be compensated for in the recipe The butter used in Olde English Home Baking Co mixes contains 99% butter fat and is called a concentrated butter The removal of the water delays the onset of rancidity, common to butter top of page
- butter
- Any of various foodstuffs made from other foods or oils, similar in consistency to, eaten like or intended as a substitute for butter (preceded by the name of the food used to make it)
- butter
- Makhan Fat
- butter
- To spread butter on
- butter
- spread butter on; "butter bread"
- butter
- A term used for smooth water
- butter
- {i} solid fat substance derived from milk
- butter
- One who, or that which, butts
- butter
- To cover or spread with butter
- butter
- Churned cream, often with salt added for flavor
- butter
- a fatty yellow spread made from cream
- butter
- an edible emulsion of fat globules made by churning milk or cream; for cooking and table use a fighter who strikes the opponent with his head spread butter on; "butter bread
- butter
- If you butter something such as bread or toast, you spread butter on it. She spread pieces of bread on the counter and began buttering them. buttered scones. see also bread and butter, peanut butter. to spread butter on something. Solid emulsion of fat globules and water made by churning cream, used as a food. Presumably known since the advent of animal husbandry, butter has long been used as a cooking fat and as a spread. It was traditionally a farm product, but with the advent of the cream separator in the late 19th century it began to be mass-produced. It is a high-energy food, containing about 715 calories per 100 grams. It is high in butterfat (80-85%) and low in protein. Colouring is sometimes added to enhance its natural yellow colour (from carotene), and salt is often added
- butter
- Butter is produced by churning fresh dairy cream into a semi-solid block It is sold in a stick form or by the pound Butter used for baking may be salted or unsalted It is used by most bread bakers for its flavor, and provides a golden-brown color to the crust (see wash)
- butter
- Butter is made by churning cream until is reaches a semi-solid state By U S law, butter must be at least 80% butter-fat The USDA grades butter quality based on flavor, body, texture, color and salt The grades are AA, A, B, and C
- butter
- a fighter who strikes the opponent with his head
- butter
- Butter is a soft yellow substance made from cream. You spread it on bread or use it in cooking. bread and butter Pour the melted butter into a large mixing bowl
- butter
- Makhan Prepared item
- butter
- An oily, unctuous substance obtained from cream or milk by churning
- butter
- A cooking and eating fat that is made from sweet or sour cream and, by federal law, must contain a minimum of 80% milk fat (butterfat) It comes salted and unsalted (sweet); it also comes whipped for greater volume and easier spreading Butter absorbs odors easily and is highly susceptible to rancidity To avoid either of these problems, store butter in the refrigerator no longer than 2 weeks For longer storage, butter may be frozen for up to 9 months without deterioration
- butter
- n mentega
- butter
- an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
- butter
- A soft, fatty foodstuff made by churning the cream of milk (generally cows milk)
- butter
- Made from milk fat and containing 80% fat and the remaining 20% is moisture and milk solids Lends good flavor to baked goods and things like fudge
- butter
- Specially frozen in liquid nitrogen, this takes the form of a solid yellow block which can be used to break open safes or to cause severe injuries if thrown For some obscure reason it is always served with a bread roll; some misguided people believe that it is designed to be spread over the bread and then eaten, but these poor fools usually end up by breaking their knives on it Through extensive research I have discovered that placing these blocks on a heat source (such as the table lamp) will eventually melt them and a strange oily substance is obtained Analysis of this so far is inconclusive