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In biology, dactyly is the arrangement of digits (fingers and toes) on the hands, feet, or sometimes wings of a tetrapod animal. The term is derived from the Greek word δακτυλος (dáktylos) meaning "finger." Sometimes the suffix "-dactylia" is used. The derived adjectives end with "-dactyl" or "-dactylous."
This glossary of biology terms is a list of definitions of fundamental terms and concepts used in biology, the study of life and of living organisms.It is intended as introductory material for novices; for more specific and technical definitions from sub-disciplines and related fields, see Glossary of cell biology, Glossary of genetics, Glossary of evolutionary biology, Glossary of ecology ...
Latin/Greek Language English Example Search for titles containing the word or using the prefix: acanthus etc.: G ἄκανθος (ákanthos): thorny, spiny: Acanthus plant; Parorchis acanthus, a flatworm
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Dactyl may refer to: . Dactyl (mythology), a legendary being Dactyl (poetry), a metrical unit of verse Dactyl Foundation, an arts organization; Finger, a part of the hand ...
Heated bath used for low temperature cooking Rotary evaporator used in the preparation of distillates and extracts French chemist and cook Hervé This, known as "The Father of Molecular Gastronomy" [6] Heston Blumenthal dislikes the term 'molecular gastronomy', believing it makes the practice sound "complicated" and "elitist." [7]
Fine food, the principal study of gastronomy. Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. [1]
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...