Ingredienti Alimentari - Latte e Panna
Qui imparerai alcune parole inglesi legate al latte e alla panna come "clotted cream", "kefir" e "buttermilk".
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the white liquid we get from cows, sheep, or goats that we drink and use for making cheese, butter, etc.

latte
a type of dairy product where the fat particles are evenly dispersed throughout the milk to create a consistent texture

latte omogeneizzato, latte uniformato
a type of milk that has been heated to a specific temperature to kill harmful bacteria while preserving its nutritional properties

latte pastorizzato, latte pastorizzato
a type of milk that has been heated just below its boiling point

latte scaldato, latte pastorizzato
a type of milk that is thickened and sweetened, sold in cans

latte condensato
a type of milk that has had about 60% of its water content removed through a heating process

latte evaporato, latte concentrato
a sweet mixture of sugar and milk heated until golden brown, used in desserts and confections

latte caramellato, latte brunito
milk that is heated to the point of dryness, made in the form of powder

latte in polvere
a specially prepared nutritional substance, typically in liquid or powder form, designed to provide essential nutrients for infants

formula, latte artificiale
the liquid portion of milk that remains after the curds have been separated, commonly used for its nutritional properties

siero, siero di latte
the liquid left after butter has been produced, which can be drunk or used in cooking

latticello
the thin layer that forms on heated milk, used in dishes like custards and puddings

pellicola del latte, crustola del latte
the thick, fatty part of milk that rises to the top when you let milk sit

crema
a thick cream that is made by gradually heating whole milk until lumps of cream rise to the top, originally made in the UK

crema coagulata
cream that has been beaten by a mixer or whisk until it becomes light and fluffy

panna
a rich and thick dairy product with a high fat content, perfect for adding luxurious texture to desserts and sauces

panna doppia, panna fresca
a thinner, pourable cream with a lower fat content compared to double cream

panna liquida, panna da montare leggera
a creamy dairy product made from boiled or raw milk, used as a spread, topping, or ingredient in Middle Eastern and Balkan cuisines

kaymak, crema di latte
a light cream that is produced from regular cream and lactic acid bacteria

panna acida
a soft, yellow food made from cream that we spread on bread or use in cooking

burro
a thickened and curdled milk resulting from natural fermentation

latte cagliato, caglio
a fermented dairy drink with probiotic properties, made from milk and kefir grains, used for drinking or cooking

kefir, kéfir
a soft or hard food made from milk that is usually yellow or white in color

formaggio
a yogurt-based Turkish beverage, often flavored with herbs or spices, consumed as a drink or condiment

ayran, bevanda a base di yogurt
a thick creamy sauce made with milk, eggs, sugar, flour or corn flour that is served hot on top of puddings, fruits, etc.

crema
a tangy, creamy French cultured cream used in cooking, baking, or as a condiment

crema acida, panna acida
a type of milk that has not undergone any pasteurization or homogenization processes

latte crudo, latte fresco
a type of milk with a reduced fat content, typically containing around 1-2% fat

latte parzialmente scremato, latte semi-scremato
a type of milk that contains the natural proportion of milk fat, usually around 3.5% fat content

latte intero, latte intero fresco
a dairy product that is made by combining equal parts of milk and cream

panna e latte, latte macchiato
a white and creamy liquid made from coconut flesh, used as a substitute for dairy milk

latte di cocco, latte di noce di cocco
a classic French sauce made by browning butter and adding lemon juice and parsley

burro meunière, salsa meunière
