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Pentadactyly (from Greek πέντε pénte "five") is the condition of having five digits on each limb. It is traditionally believed that all living tetrapods are descended from an ancestor with a pentadactyl limb, although many species have now lost or transformed some or all of their digits by the process of evolution.
Oxford Dictionary has 273,000 headwords; 171,476 of them being in current use, 47,156 being obsolete words and around 9,500 derivative words included as subentries. The dictionary contains 157,000 combinations and derivatives, and 169,000 phrases and combinations, making a total of over 600,000 word-forms. [41] [42]
A baked, commonly flour-based food product. The Middle French word bescuit is derived from the Latin words bis (twice) and coquere, coctus (to cook, cooked), and, hence, means "twice-cooked". [2] This is because biscuits were originally cooked in a twofold process: first baked, and then dried out in a slow oven. [3]
Afrikaans; العربية; Azərbaycanca; বাংলা; 閩南語 / Bân-lâm-gú; Башҡортса; Беларуская; Беларуская ...
Diemer and Frobenius distinguish the vocabulary on food blogs into seven categories: 1) food jargon such as recipe or food 2) ingredients, food and recipe types, such as salt or cream 3) non-English terms like vollkorn and gelato 4) kitchen tools, for example bowl and pan 5) preparation methods, such as heat and bake 6)amounts and measures ...
In an amphibrachic pair, each word is an amphibrach and has the second syllable stressed and the first and third syllables unstressed. attainder, remainder; autumnal, columnal; concoction, decoction (In GA, these rhyme with auction; there is also the YouTube slang word obnoxion, meaning something that is obnoxious.) distinguish, extinguish
The origin of the lingo is unknown, but there is evidence suggesting it may have been used by waiters as early as the 1870s and 1880s. Many of the terms used are lighthearted and tongue-in-cheek and some are a bit racy or ribald, [3] but are helpful mnemonic devices for short-order cooks and staff. [2]
Cooking with the Chinese Flavor (1956) and subsequent books by Lin Tsuifeng ("Mrs. Lin Yutang") Mrs Balbir Singh's Indian Cookery (1961) by Mrs Balbir Singh; The Artists' & Writers' Cookbook (1961) with recipes from 150 famous writers and artists [40] Mastering the Art of French Cooking (1961) by Simone Beck, Louisette Bertholle and Julia Child