vietnamm - KEY TERMS TO KNOW BY DAY EIGHT fish sauce (nuoc...

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KEY TERMS TO KNOW BY DAY EIGHT fish sauce (nuoc mam) : Fish sauce is a thin, salty liquid that is used in place of salt as a seasoning in many Asian recipes, and also serves as a dipping sauce. Made from salted fish, it is rich in Vitamin B and protein. ph : is a measure of the acidity or basicity of a solution table salad rice paper : usually refers to paper made from parts of the rice plant, [1] like rice straw or rice flour. However, the term is also loosely used for paper made from or containing oth- er plants, like hemp , [2] bamboo or mulberry [2] . Rice paper has been used for centuries in Japan and China for writing and artwork. [2] Some crafters enjoy working with rice paper because of its distinct texture and slight translucent appearance. [2] sambal :can be a condiment , an ingredient or a dish which will always contain a large amount of chilis. The word is of Indonesian and Malaysian origin. nuoc cham : is a common name for a variety of Vietnamese " dipping sauces " that are served quite frequently as condiments . galangal tamarind : is a tree in the family Fabaceae . The genus Tamarindus is monotypic (having only a single species). The Tamarind in Hindi, is called *Imli* and is used in pickles and as dry spice. To know by Day Nine coconut milk : is a sweet, milky white cooking base derived from the meat of a mature coconut . sweet rice (long grained sticky rice) :Glutinous rice ( Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice [1] ) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus [2] ) in the sense of being glue-like or sticky and not in the sense of containing gluten ; on the other hand, it is called sticky but
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This note was uploaded on 03/04/2011 for the course A 101 taught by Professor A during the Spring '11 term at Culinary Institute of America.

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vietnamm - KEY TERMS TO KNOW BY DAY EIGHT fish sauce (nuoc...

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