Voedsel ingrediënten - Zoete sauzen, pasta's en smeersels
Hier leert u de namen van verschillende zoete sauzen, pasta's en smeersels in het Engels, zoals "tahini", "custard" en "syrup".
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a sweet mixture of ground almonds and sugar, used in baking for filling, flavoring, or topping desserts, pastries, and confections
amandelpasta
the soft food or paste that is made from ground peanuts
pindakaas
a soft, yellow food made from cream that we spread on bread or use in cooking
boter
a sweet, sticky, thick liquid produced by bees that is yellow or brown and we can eat as food
honing
a thick, sweet substance we make by boiling fruit with sugar and often eat on bread
jam
a type of food made of fruit juice, sugar, and pectin which people put on bread
gelei
a smooth and concentrated spread made by cooking down apples with sugar and spices
appelboter
a flavorful and creamy spread or dip made from mashed beans, often seasoned with various herbs and spices
bonendip
a thick pureed sauce made from fruits, vegetables, or herbs, used as a garnish or accompaniment for dishes
coulis
a rich, smooth, and creamy mixture of chocolate and heavy cream, used as a glaze, filling, or icing in cakes, pastries, and desserts
ganache
a thick paste made from water and sugar that is usually flavored, colored and used for decorating cakes
fondant
a sweet sauce that is taken from the sap of the sugar maple, often served with pancakes
ahornsiroop
a thick sweet liquid made with sugar that is often used as a sauce
siroop
a thick, amber-colored sweetener with a rich and buttery flavor
gouden siroop
a thick, dark syrup with a strong and distinctive flavor, produced during the process of refining sugar
melasse
a thick, sweet, sticky liquid made from refined sugar, used in cooking
melasse
a sweet, sticky liquid derived from cornstarch, commonly used as a sweetener and food ingredient
maïssiroop
a sweet liquid made by dissolving sugar in water, commonly used as a sweetener
suikersiroop
a thick and sweet liquid made from cocoa powder or chocolate, commonly used as a topping in various desserts
chocoladesiroop
the thick, fatty part of milk that rises to the top when you let milk sit
room
a thick creamy sauce made with milk, eggs, sugar, flour or corn flour that is served hot on top of puddings, fruits, etc.
custard
a thick and sweet butter-based sauce often flavored with alcohol
dikke saus
a soft and sweet confectionery made from sugar, butter, milk, and flavorings, often flavored and mixed with additional ingredients like nuts or chocolate
fudge
a sweet spread made from butter, sugar, and brandy, often served as a topping or sauce for desserts, particularly during the holiday season
brandboter
a sauce or syrup made from brown sugar, butter, and flavorings, used as a topping or drizzle for desserts, ice cream, or pancakes
butterscotchsaus
a tangy and creamy citrus spread made from lemon juice, eggs, sugar, and butter
citroenboter
a sweetened food made from cooked lemons, oranges, etc., used as a spread or filling
marmelade
a dark brown, savory spread made from yeast extract, known for its strong and distinctive flavor, often used as a condiment or spread on bread or crackers
marmite
a soft mixture of meat, fruit, vegetables, etc. to be spread on bread or used in cooking other dishes
pasta
a paste made from finely chopped or ground meat, fish, or vegetables, mixed with spices and sometimes alcohol, served cold and often used as an appetize
pâté
a salty yeast extract spread popular in Australia, used as a condiment or spread on bread or crackers
Vegemite
a concentrated savory ingredient made from yeast cells, used to add rich umami flavor to foods like soups, sauces, and spreads
gistextract
a creamy and savory sauce made from melted cheese, often served as a condiment or appetizer
kaasdip
a melted cheese dish often served as a communal appetizer or main course
kaasfondue
a mixing of sugar, water, egg and milk, used to decorate or cover cakes
glazuur
a sweet and tangy spread made from fruit juice or puree, eggs, sugar, and butter, used as a topping, filling, or flavoring for desserts, pastries, and cakes
fruitcurd
a soft and thick substance made from boiled tomatoes, used as a cooking ingredient
tomatenpurée
a concentrated, flavorful paste made from mashed anchovies, which are small, oily fish found in saltwater
anchovis-pasta
a smooth and spreadable mixture made from ground fish
vispasta
a creamy paste made from ground sesame seeds, commonly used in Middle Eastern cuisine
tahini