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Nguyên liệu thực phẩm - Ngũ cốc và bột mì
Ở đây bạn sẽ học một số từ tiếng Anh liên quan đến ngũ cốc và bột mì như "lúa mì", "bột sắn" và "bột ngô".
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Đố vui
a fine powder made from almonds, used as a gluten-free flour substitute or protein-rich ingredient in baking
bột hạnh nhân
a nutritious and gluten-free pseudo-cereal with small, protein-rich grains
amaranth
a small, nutrient-dense seed rich in omega-3 fatty acids and dietary fiber
hạt lanh
a small and nutrient-rich seed derived from the flax plant, known for its omega-3 fatty acids, fiber, and potential health benefits
hạt lanh
a small and nutritious seed of the flax plant, used for its oil content and potential health benefits
hạt lanh
a small seed of the sesame plant, known for its rich nutty flavor and versatile culinary use
vừng
a gluten-free grain with a nutty taste, often used in cooking and baking as either whole grains or flour
kiều mạch
a type of ancient wheat with a nutty flavor and a high nutritional value
emmer
an ancient grain with a mild, nutty flavor and a chewy texture
lúa mạch cổ
a type of dark and hard wheat that is grown in dry regions, used to make pasta
durum
the common grain that is used in making flour, taken from a cereal grass which is green and tall
lúa mì
a cereal grass grown in cold climates with grains that are used in making whiskey, bread or animal food
xạ
a cereal grain used as food for humans and animals and for making alcoholic beverages
lúa mạch
a type of grain that grows on a plant in cool climates, used as food for people and animals
yến mạch
a gluten-free grain with small, slender grains that resemble the tail of a fox
bồ đề đuôi cáo
a drought-tolerant grain with small round grains that possesses a mildly nutty flavor and a slightly chewy texture
hạt ngọc trai
small seeds of a large crop that grows in warm regions, used to feed birds or make flour
millet
a long-grain aquatic grass seed that is known for its nutty flavor and chewy texture
gạo hoang dã
a nutritious grain known for its small, finger-like grains and gluten-free properties
ngón tay
a tall plant growing in Central America that produces yellow seeds, which are used in cooking
ngô
the dried grains or kernels of a cereal plant, commonly used in various culinary preparations
ngô
a grain crop widely cultivated for its edible seeds and used in various food and industrial applications
sorghum
a type of grain commonly used in Asian cuisine and known for their distinctive tear-shaped appearance
nước mắt của Job
a type of flour that has been chemically treated to whiten its color and soften its texture
bột tẩy trắng
a type of flour that has been fortified with additional nutrients, such as vitamins and minerals
bột làm giàu
a finely milled type of flour that is low in protein content
bột bánh ngọt
a type of flour with a moderate protein content that is finer than all-purpose flour but coarser than cake flour
bột bánh ngọt
flour without baking powder, yeast or any other substance that makes cakes or baked goods rise
bột mì đa dụng
a versatile type of flour with a moderate protein content that is commonly used in a wide range of culinary applications
bột mì đa dụng
a type of flour that already contains leavening agents, such as baking powder, making it suitable for recipes that require a rise or lift
bột tự nở
a coarse whole wheat flour made from the endosperm of the wheat kernel
bột lúa mì nguyên cám
a type of flour that has not been chemically treated to whiten its color or soften its texture
bột không tẩy trắng
a high-protein flour used to improve dough elasticity and structure in baking
bột gluten
small pieces of crushed durum or similar wheat grains used in making pasta and pudding
bột mỳ
a type of flour that does not contain gluten, a protein found in wheat, barley, and rye
bột không gluten
high-protein flour used for bread making and recipes needing strong gluten development
bột mì cứng
high-protein flour for making bread with a strong gluten network and chewy texture
bột mì làm bánh
the flour made by grinding wheat grains, commonly used in various culinary applications
bột mì
(of bread or flour) containing whole grains of wheat and also the husk
lúa mạch nguyên hạt
(of bread or flour) containing whole grains of wheat and also the husk
nguyên cám
an unbleached flour that is made by grinding whole grains of wheat
bột lúa mạch nguyên cám
a starch extracted from the cassava root, used in cooking and baking for its thickening properties
tapioca
flattened oat groats that have been processed into flakes, often used as a versatile and nutritious ingredient in breakfast cereals
yến mạch cán
a starchy powder derived from the rhizomes of tropical plants, used as a thickening agent in cooking and baking
bột arrowroot
a whole grain rice variety with the bran intact, offering nutty flavor and chewy texture
gạo lứt
a cracked and parboiled wheat grain commonly used in Middle Eastern cuisine
bulgur
any plant that is produced for grains that can be eaten or used in making flour
ngũ cốc
a breakfast cereal made with roasted flakes of maize flour that is usually eaten with milk and sugar
ngũ cốc ngô
fine white starch of maize, used in cooking to thicken sauces or soups
bột ngô
grain that is ground into a powder, used for feeding animals or making flour
bột
a thick, soft food from ground oats, eaten usually for breakfast
bột yến mạch
a thin, translucent sheet made from rice flour and water, used in various Asian cuisines for wrapping spring rolls
giấy gạo
a young corn with soft kernels that is high in sugar, grown on a maize plant, used in cooking
ngô ngọt
the seed of an oriental plant that is rich in protein, used for making oil or food
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