Приклади вживання Culinary products Англійська мовою та їх переклад на Українською
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Frozen culinary products.
The next entryNext Frozen culinary products.
Thus, frozen culinary products to a greater or lesser extent, are contaminated with bacteria.
Confectionary and culinary products.
She is that hot chocolate has a thick consistency, good not only as an independent food,but also as an ingredient of complementing various culinary products.
Breadcrumbs are used to crumb the culinary products during frying and baking.
This sorghum flour is used for baking dark breads, and other culinary products.
The number of bacteria in frozen culinary products after 3 months of storage at temperatures -18 and -25°(in thousand. On 1 g).
Previous entry: Back Frozen culinary products.
Frozen culinary products are a relatively new branch of the food industry, has received recent widespread in a number of foreign countries, and especially in America.
The company strengthens its presence in the chocolate products and culinary products.
Staphylococcal toxin can be found in culinary products, if not in their manufacture or enforced cooling heat treatment.
Vegetable oil is one of thefirst places in the list of the most popular culinary products.
To determine the effect of low temperatures on the pathogenic bacteria culinary products were inoculated with different strains of the bacteria that cause food poisoning.
These standards maybe acceptable for our enterprises producing frozen culinary products.
The fact that any prolonged storage culinary products comprise a loading dose of sugar and fat, in addition, they include a so-called trans fats- a special kind of unsaturated fats that are harmful to cells.
Adding to the second dishessauces can significantly increase contamination of culinary products in general.
Nestlé products are introduced to the market of beverages, confectionery, culinary products, infant and special food, frozen food, ice cream, instant food,, mineral and table water as well as pet food.
Italy could soon be forced to import olive oil to stem a dramatic decline in production, a climate scientist has warned, as extreme weather events wreak havoc with harvests andthreaten a shortage of one of the country's most essential culinary products.
The question of establishing bacteriological standards for frozen culinary products requires further elaboration and refinement.
Practical significance is due to the fact that technologies have been developed for the application of dry egg products in the production of flour confectionery products(biscuit-cream cakes and cakes for yeast)and dry flour mixtures for culinary products.
We're focused on contemporary interpretation of authentic recipes,combining of innovative culinary products with several hundreds of exclusive local products. .
When studying bacterial contamination of meat and vegetable culinary products(Table 60 and 61), it was found that in the majority of samples(83,2% for meat dishes and 85,1% for vegetable dishes), the number of bacteria did not exceed 30 thousand for 1.
Advantages of using complex food additives of the Lax-Kake brand inthe production of confectionery and culinary products from flour// Food Industry. 2003.- No. 5.- S. 54- 57.
Students raised innovative issues regarding the acquisition of rights on culinary products of restaurants and food industry, and discussed the effectiveness of the franchise in the restaurant industry in case of organizing fast food establishments.
Since frozen culinary products are delivered to the consumer in ready-made form and subjected to only a short-term heat treatment(warming up), strict sanitary and technological requirements must be presented to all stages of manufacturing these products- from raw materials to finished products. .
Wafers were an expensive culinary product; its recipe was kept in a secret and was unavailable to ordinary people.
In some varieties of sauces only add decoction of mushrooms, what happens sometimes is sufficient,in order to make this culinary product a very pleasant aroma and delicate taste.
On its medicinal properties was only noticed at the end of the Soviet Union,and before that it was just a culinary product.
Several million bacteria per g 1 Although heat treatment andreduces the content of bacteria in the culinary product, but can be a much large amount of residual contamination of samples microflora.