bisque

الإنجليزية - التركية

تعريف bisque في الإنجليزية التركية القاموس.: (İnşaat) gövde; (İnşaat) bisküvi; koyu çorba; (Gıda) ıstakoz ve kabuklu deniz hayvanları ile yapılan kıvamlı bir çorba türü; bir çeşit dondurma; birkaç çeşit koyu çorba; tenis gibi oyunlarda oyuncuya tanınan fazladan bir vuruş veya buna benzer bir hak; kremalı çorba; (isim) sırsız porselen; sırsız çömlek; av etiyle veya deniz mahsulleriyle yapılan çorba; {i} sırsız porselen
bisque bogey: sırsız porselen umacı
bisque of tomato: (Gıda) kremalı domates çor
crayfish bisque: kremalı karavide çorbası

الإنجليزية - الإنجليزية

تعريف bisque في الإنجليزية الإنجليزية القاموس.: A pale pinkish brown colour
bisque colour:.; of a pale pinkish brown colour; An extra turn, free point or some other advantage allowed; A thick creamy soup made from fish, shellfish, meat or vegetables; Pottery that has been fired to a red heat but not yet glazed; A bisque is a thick, rich, creamy sauce in the form of a puree Bisque in French means a "shellfish soup " The word is a corruption of "biscuit," as the soup was cooked twice to thicken it Bisques in the 18th century were made of poultry and game, not with shellfish as they usually are today; A white soup made of crayfish; A rich, thick soup, a variation of cream soup; Unglazed ceramic ware that has been fired at a low temperature to remove all moisture from the clay body and to make handling easier during glazing Pots which have been given a preliminary firing to render them hard enough for further work such as decoration and glazing The higher the temperature of the bisque firing, the harder will be pot, resulting in reduced reaction between glaze and body in the final firing; An advantage allowed an inferior player in certain games, such as a free point in tennis, an extra turn in croquet, or an additional stroke in golf. a thick creamy soup made from shellfish; {i} meat and vegetable stew; A point taken by the receiver of odds in the game of tennis; also, an extra innings allowed to a weaker player in croquet; Preliminary firing helps to stabilize and harden the clay prior to glazing and decorating; is a thick, rich soup consisting of puréed seafood, fowl or vegetables with cream; A thick cream soup usually containing seafood; A thick, rich creamy soup containing fish or game or pureed vegetables A rich shellfish soup made with the shells of the animal The soup is enriched with cream and Cognac and garnished with pieces of the shellfish meat This name is also used to describe vegetable soups prepared in the same manner as shellfish bisques Also a frozen creamy dessert; [n] fired, unglazed ceramic ware; unglazed porcelain ceramic; A creamy white soup usually made from shell fish; clayware that has been fired once for hardening, but has not yet been glazed; A fired piece of unglazed clay; Pots that have been given a preliminary firing to render them hard enough for further work such as decoration and glazing The higher the temperature of the bisque firing, the harder will be pot, resulting in reduced reaction between glaze and body in the final firing; The body of the tile made up of clay and other minerals The strength of the bisque is determined by its density; This term may also be seen as bisc, biscuit, bisqueware, bisquefired, biscuit Refers to both a preparation firing process and the pottery piece that has undergone the firing The firing is to a temperature that brings about a physical and chemical change to clay Atomically attached molecules of water are driven off the individual clay particles and they are fused together transforming them into one piece This intermediate step in glazed ceramics gives bisque ware the ability to absorb water of the glaze solution causing the glaze materials to adhere to the piece while it maintains its shape Considered to be in the "low-fire" range, some pieces are never fired above this and are therefore usually less durable See also firing; Unglazed porcelain, minus final firing and glazing; Unglazed porcelain, usually flesh tinted, used for dolls' head or all bisque dolls; A thick soup usually made with pureed lobster or shrimp and cream; A type of porcelain which was the medium of choice from 1850-1930 in dolls produced in Germany and France; A thick cream soup usually made with fish or shellfish Blanch To scald or parboil food in water or steam To partially cook an ingredient, usually vegetables, by placing them in boiling water for a few minutes Often, they are to be plunged into cold water immediately to stop cooking This makes fruit easier to peel, and reduces strong flavors in some vegetables To immerse, usually vegetables or fruit, briefly into boiling water so as to inactivate enzymes, loosen skins, or soak away excess salt Blend To combine ingredients until smooth and uniform in texture, flavor, and color To stir, or beat ingredients to form a well combined mixture Boil To heat liquid to 212 degrees F , which causes a constant production of bubbles that rise and break the surface and cannot be "stirred down"; Unglazed, tinted porcelain Color is added prior to firing A finished doll may require many firings; Unglazed white porcelain; A cream soup made from shellfish; a thick cream soup made from shellfish; Thick soup or puree made using shellfish or certain meats, served over rice
Bisque bogey: (Spor) In golf, the allowance given to a competitor to choose on the tee before the start of each hole whether or not they will allocate any shots to the hole
Bisque bogey: (Spor) Golf oyununun bazı müsabaka şekillerinde, kurallar gereği, handikaplı oyunculara tanınan hak