1.
Pastry
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Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers confectionery, the word pastries suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other baked products are called pastries. The French word pâtisserie is also used in English for the same foods, common pastry dishes include pies, tarts, quiches and pasties. Pastry can also refer to the dough, from which such baked products are made. Pastry dough is rolled out thinly and used as a base for baked products, pastry is differentiated from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling, when making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the granules are adequately coated with fat. On the other hand, overmixing results in long gluten strands that toughen the pastry, Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt and this is used mainly in tarts. It is also the pastry that is used most often in making a quiche, the process of making pastry includes mixing of the fat and flour, adding water, and rolling out the paste. A related type is the sweetened sweetcrust pastry, also known as pâte sucrée, in which sugar, Flaky pastry Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry, the puff is obtained by the shard-like layers of fat, most often butter or shortening, creating layers which expand in the heat of the oven when baked. Puff pastry Puff pastry has many layers that cause it to expand or puff when baked, Puff pastry is made using flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating, Puff pastries come out of the oven light, flaky, and tender. Choux pastry Choux pastry is a very light pastry that is filled with cream. Unlike other types of pastry, choux is in closer to a dough before being cooked which gives it the ability to be piped into various shapes such as the éclair. Its name originates from the French choux, meaning cabbage, owing to its rough cabbage-like shape after cooking, Choux begins as a mixture of milk or water and butter which are heated together until the butter melts, to which flour is added to form a dough
2.
Stuffing
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Stuffing, filling, or dressing is an edible substance or mixture, often a starch, used to fill a cavity in another food item while cooking. Many foods may be stuffed, including eggs, poultry, seafood, mammals, popular additions in the United Kingdom include dried fruits and nuts, and chestnuts. It is not known when stuffings were first used, the earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt, and frequently contain chopped liver, brains, names for stuffing include farce, stuffing, forcemeat, and relatively more recently in the United States, dressing. In addition to stuffing the body cavity of animals, including birds, fish, popular recipes include stuffed chicken legs, stuffed pork chops, stuffed breast of veal, as well as the traditional holiday stuffed turkey or goose. Many types of vegetables are also suitable for stuffing, after their seeds or flesh has been removed, tomatoes, capsicums, vegetable marrows may be prepared in this way. Cabbages and similar vegetables can also be stuffed or wrapped around a filling and they are usually blanched first, in order to make their leaves more pliable. Then, the interior may be replaced by stuffing, or small amounts of stuffing may be inserted between the individual leaves and it is sometimes claimed that the ancient Roman, as well as medieval, cooked stuffed animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds, a similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs is mentioned in T. C. British celebrity chef Hugh Fearnley-Whittingstall has championed the ten-bird roast, calling it one of the most spectacular, a large turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon, and woodcock. In the United States and Eastern Canada, multi-bird dishes are served on special occasions. Almost anything can serve as a stuffing, many popular Anglo-American stuffings contain bread or cereals, usually together with vegetables, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, other stuffings may contain only vegetables and herbs. Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu, roast pork is often accompanied by sage and onion stuffing in England, roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one traditional stuffing for Thanksgiving and these may also be combined with mashed potatoes, for a heavy stuffing. Fruits and dried fruits can be added to stuffing including apples, apricots, dried prunes, in England, a stuffing is sometimes made of minced pork shoulder seasoned with various ingredients, sage, onion, bread, chestnuts, dried apricots, dried cranberries etc. The stuffing mixture may be cooked separately and served as a side dish and this may still be called stuffing or it may be called dressing. The United States Department of Agriculture states that animals with a body cavity filled with stuffing can present potential food safety issues
3.
Americas
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The Americas, also collectively called America, encompass the totality of the continents of North America and South America. Together they make up most of the land in Earths western hemisphere, along with their associated islands, they cover 8% of Earths total surface area and 28. 4% of its land area. The topography is dominated by the American Cordillera, a chain of mountains that runs the length of the west coast. The flatter eastern side of the Americas is dominated by river basins, such as the Amazon, St. Lawrence River / Great Lakes basin, Mississippi. Humans first settled the Americas from Asia between 42,000 and 17,000 years ago, a second migration of Na-Dene speakers followed later from Asia. The subsequent migration of the Inuit into the neoarctic around 3500 BCE completed what is regarded as the settlement by the indigenous peoples of the Americas. The first known European settlement in the Americas was by the Norse explorer Leif Ericson, however, the colonization never became permanent and was later abandoned. The voyages of Christopher Columbus from 1492 to 1502 resulted in permanent contact with European powers, diseases introduced from Europe and Africa devastated the indigenous peoples, and the European powers colonized the Americas. Mass emigration from Europe, including numbers of indentured servants. Decolonization of the Americas began with the American Revolution in 1776, the population is over 1 billion, with over 65% of them living in one of the three most populous countries. As of the beginning of the 2010s, the most populous urban agglomerations are Mexico City, New York, Sao Paulo, Los Angeles, Buenos Aires and Rio de Janeiro, all of them megacities. The name America was first recorded in 1507 in the Cosmographiae Introductio, apparently written by Matthias Ringmann and it first applied to both North and South America by Gerardus Mercator in 1538. Amerigen means land of Amerigo and derives from Amerigo and gen, America accorded with the feminine names of Asia, Africa, and Europa. When conceived as a continent, the form is generally the continent of America in the singular. However, without a context, singular America in English commonly refers to the United States of America. In some countries of the world, America is considered a continent encompassing the North America and South America subcontinents, the first inhabitants migrated into the Americas from Asia. Habitation sites are known in Alaska and the Yukon from at least 20,000 years ago, beyond that, the specifics of the Paleo-Indian migration to and throughout the Americas, including the dates and routes traveled, are subject to ongoing research and discussion. Widespread habitation of the Americas occurred during the glacial maximum
4.
Spain
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By population, Spain is the sixth largest in Europe and the fifth in the European Union. Spains capital and largest city is Madrid, other urban areas include Barcelona, Valencia, Seville, Bilbao. Modern humans first arrived in the Iberian Peninsula around 35,000 years ago, in the Middle Ages, the area was conquered by Germanic tribes and later by the Moors. Spain is a democracy organised in the form of a government under a constitutional monarchy. It is a power and a major developed country with the worlds fourteenth largest economy by nominal GDP. Jesús Luis Cunchillos argues that the root of the span is the Phoenician word spy. Therefore, i-spn-ya would mean the land where metals are forged, two 15th-century Spanish Jewish scholars, Don Isaac Abravanel and Solomon ibn Verga, gave an explanation now considered folkloric. Both men wrote in two different published works that the first Jews to reach Spain were brought by ship by Phiros who was confederate with the king of Babylon when he laid siege to Jerusalem. This man was a Grecian by birth, but who had given a kingdom in Spain. He became related by marriage to Espan, the nephew of king Heracles, Heracles later renounced his throne in preference for his native Greece, leaving his kingdom to his nephew, Espan, from whom the country of España took its name. Based upon their testimonies, this eponym would have already been in use in Spain by c.350 BCE, Iberia enters written records as a land populated largely by the Iberians, Basques and Celts. Early on its coastal areas were settled by Phoenicians who founded Western Europe´s most ancient cities Cadiz, Phoenician influence expanded as much of the Peninsula was eventually incorporated into the Carthaginian Empire, becoming a major theater of the Punic Wars against the expanding Roman Empire. After an arduous conquest, the peninsula came fully under Roman Rule, during the early Middle Ages it came under Germanic rule but later, much of it was conquered by Moorish invaders from North Africa. In a process took centuries, the small Christian kingdoms in the north gradually regained control of the peninsula. The last Moorish kingdom fell in the same year Columbus reached the Americas, a global empire began which saw Spain become the strongest kingdom in Europe, the leading world power for a century and a half, and the largest overseas empire for three centuries. Continued wars and other problems led to a diminished status. The Napoleonic invasions of Spain led to chaos, triggering independence movements that tore apart most of the empire, eventually democracy was peacefully restored in the form of a parliamentary constitutional monarchy. Spain joined the European Union, experiencing a renaissance and steady economic growth
5.
Dough
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Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops. Doughs are made from a variety of flours, commonly wheat but also flours made from maize, rice, rye, legumes, almonds. Doughs vary widely depending on ingredients, the kind of product being produced, the type of leavening agent, how the dough is mixed, there is no formal definition of what makes dough, though most doughs have viscoelastic properties. Leavened or fermented doughs are used all over the world to various breads. Salt, oils or fats, sugars or honey and sometimes milk or eggs are common ingredients in bread dough. Commercial bread doughs may also include dough conditioners, a class of ingredients that aid in dough consistency and final product. Flatbreads such as pita, lafa, lavash, matzah or matzo, naan, roti, sangak, tortilla, some flatbreads, such as naan, use leavening agents, others, such as matzo, do not. Crackers are also made from dough, and some are leavened, pasta and noodles are generally based on unleavened doughs that are worked until they are dry and smooth, and then shaped into their final form. The finished pasta may be cooked immediately or dried before cooking, doughs with higher fat content have a lesser water content, develop less gluten and are therefore generally less elastic than bread doughs, these doughs are often called short by bakers. This category includes many cookie and pie crust doughs, such as shortcrust pastry, in many parts of central India, people use the quick method of making an instant roasted dough ball or baati. In countries in the Sahel region of Africa, dough balls called aiysh or biya are made from sorghum or millet, and are ground and boiled. Quick breads use leavening agents other than yeast, and include most cookies, cakes, biscuits, and more, Techniques used in dough production depend on the type of dough and final product. For yeast-based and sponge breads, a production technique is the dough is mixed, kneaded. Many bread doughs call for a stage, where the dough is kneaded again, shaped into the final form. Kneading is the process of working a dough to produce a smooth, pasta is typically made from a dry dough that is kneaded and shaped, either through extrusion, rolling out in a pasta machine, or stretched or shaped by hand. Pasta may be cooked directly after production or dried, which renders it shelf-stable, doughs for biscuits and many flatbreads which are not leavened with yeast are typically mixed but not kneaded or left to rise, these doughs are shaped and cooked directly after mixing. While breads and other products made from doughs are often baked, some types of dough-based foods are cooked over direct heat, such as tortillas, fried dough foods are also common in many cultures. Unlike bread dough, these batters are not stabilized by the formation of a gluten network, the word dough is a common slang term for money in English-speaking countries, this usage is originally American, and dates to the mid-19th century
6.
Argentine cuisine
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Argentine annual consumption of beef has averaged 100 kg per capita, approaching 180 kg per capita during the 19th century, consumption averaged 67.7 kg in 2007. Beyond asado, no other dish more genuinely matches the national identity, nevertheless, the countrys vast area, and its cultural diversity, have led to a local cuisine of various dishes. Argentine people have a reputation for their love of eating, social gatherings are commonly centered on sharing a meal. Invitations to have dinner at home is viewed as a symbol of friendship, warmth. Sunday family lunch is considered the most significant meal of the week, another feature of Argentine cuisine is the preparation of homemade food such as french fries, patties, and pasta to celebrate a special occasion, to meet friends, or to honor someone. The tradition of preparing food is passed down from generation to generation. Argentine restaurants include a variety of cuisines, prices. Large cities tend to host everything from high-end international cuisine, to bodegones, less stylish restaurants, native Americans lived in Argentina thousands of years before the European explorers arrived. Members of an Indian tribe in the part of Argentina were farmers who grew squash, melons. Spanish settlers came to Argentina in 1536, most of the immigrants were from Italy and Spain. The Italians introduced pizza, as well as a variety of dishes, including spaghetti. British, German, Jewish, and other immigrants settled in Argentina, all bringing their styles of cooking. The British brought tea, starting the tradition of teatime, all of these cultures influenced the dishes of Argentina. Most regions of Argentina are known for their beef-oriented diet, in Argentina the Spanish term, Carne, which means meat, is assumed to be beef in Argentina. In other Spanish-speaking countries—such as Spain—the term is qualified with the type of animal, such as carne de vaca, carne de cordero. Grilled meat from the asado is a staple, with steak, the term asado itself refers to long strips of flank-cut beef ribs. Popular items such as Chorizo, morcilla, chinchulines, mollejas, in Patagonia, however, lamb and chivito are eaten more frequently than beef. Whole lambs and goats are cooked over an open fire in a technique known as asado a la estaca
7.
Chicken as food
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Chicken is the most common type of poultry in the world. In developed countries, chickens are usually subject to intensive farming methods, the modern chicken is a descendant of red junglefowl hybrids along with the grey junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC, Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and a number of different kinds of such as capons, pullets. It was one of the ingredients in the so-called white dish. In the United States in the 1800s, chicken was more expensive than other meats, Chicken consumption in the United States increased during World War II due to a shortage of beef and pork. In Europe, consumption of chicken overtook that of beef and veal in 1996, modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the US are Cornish, chickens raised specifically for food are called broilers. In the United States, broilers are typically butchered at a young age, modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds. Capons produce more and fattier meat, for this reason, they are considered a delicacy and were particularly popular in the Middle Ages. Main Breast, These are white meat and are relatively dry, leg, Comprises two segments, The drumstick, this is dark meat and is the lower part of the leg, the thigh, also dark meat, this is the upper part of the leg. Wing, Often served as a meal or bar food. Buffalo wings are a typical example, Comprises three segments, the drumette, shaped like a small drumstick, the middle flat segment, containing two bones, and the tip, sometimes discarded. Other Chicken feet, These contain relatively little meat, and are mainly for the skin. Although considered exotic in Western cuisine, the feet are common fare in other cuisines, especially in the Caribbean, giblets, organs such as the heart, gizzards, and liver may be included inside a butchered chicken or sold separately. Head, Considered a delicacy in China, the head is split down the middle, kidneys, Normally left in when a broiler carcass is processed, they are found in deep pockets on each side of the vertebral column. Neck, This is served in various Asian dishes and it is stuffed to make helzel among Ashkenazi Jews. Oysters, Located on the back, near the thigh, these small, pygostyle and testicles, These are commonly eaten in East Asia and some parts of South East Asia
8.
Cumin
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Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to South Asia. Its seeds are used in the cuisines of different cultures. It also has uses as a traditional medicinal plant. The English cumin is derived from the Old English via Latin cuminum from the Greek κύμινον, Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm tall and is harvested by hand and it is an annual herbaceous plant, with a slender, glabrous, branched stem that is 20–30 cm tall and has a diameter of 3–5 cm. Each branch has two to three sub-branches, all the branches attain the same height, therefore the plant has a uniform canopy. The stem is coloured grey or dark green, the leaves are 5–10 cm long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels, each umbel has five to seven umbellts. The fruit is a lateral fusiform or ovoid achene 4–5 mm long, containing two mericarps with a single seed, Cumin seeds have eight ridges with oil canals. They resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in colour, like members of the Umbelliferae family such as caraway, parsley. Cumin has been in use since ancient times, seeds excavated at the Syrian site Tell ed-Der have been dated to the second millennium BC. They have also reported from several New Kingdom levels of ancient Egyptian archaeological sites. In the ancient Egyptian civilization, cumin was used as spice, originally cultivated in Iran and the Mediterranean region, cumin is mentioned in the Bible in both the Old Testament and the New Testament. The ancient Greeks kept cumin at the table in its own container. Cumin was also used heavily in ancient Roman cuisine, in India, it has been used for millennia as a traditional ingredient in innumerable recipes, and forms the basis of many other spice blends. Cumin was introduced to the Americas by Spanish and Portuguese colonists, several different types of cumin are known, but the most famous ones are black and green cumin, both of which are used in Persian cuisine. Today, the plant is grown in Pakistan, India, Uzbekistan, Tajikistan, Iran, Turkey, Morocco, Egypt, Syria, Mexico, Chile. Since cumin is used as part of birdseed and exported to many countries
9.
Paprika
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In many languages, but not English, the word paprika also refers to the plant and the fruit from which the spice is made. Although paprika is often associated with Hungarian cuisine, the peppers from which it is made are native to the New World and were introduced to the Old World. Originating in central Mexico, paprika was brought to Spain in the 16th century, the seasoning is also used to add color to many types of dishes. In Spanish, paprika has been known as pimentón since the 16th century, despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in Hungary until the late 19th century. Paprika can range from mild to hot – the flavor also varies from country to country –, sweet paprika is mostly composed of the pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, placentas, and calyces. The red, orange or yellow color of paprika is due to its content of carotenoids, the plant used to make the Hungarian version of the spice was grown in 1529 by the Turks at Buda. Central European paprika was hot until the 1920s, when a Szeged breeder found a plant that produced sweet fruit, the first recorded use of the word paprika in English is from 1896, although an earlier reference to Turkish paprika was published in 1831. The word derives from the Hungarian word paprika, a diminutive of the Serbo-Croatian word papar meaning pepper, paprika and similar words, peperke, piperke, and paparka, are used in various Slavic languages in the Balkans for bell peppers. The exact word paprika entered a number of languages, probably via German. European languages use a similar if not identical word, Czech, Slovak, Italian, Polish, Swedish, Bulgarian, Hebrew, paprika is produced in various places including Hungary, Serbia, Spain, the Netherlands, China, and some regions of the United States. Hungary is a source of commonly-used paprika. Some Spanish paprika, like de la Vera, has a distinct smoky flavor and aroma as it is dried by smoking. As of September 15,2016, McCormicks paprika used peppers grown in the United States, paprika is used as an ingredient in numerous dishes throughout the world. It is principally used to season and color rices, stews, and soups, such as goulash, in the United States, paprika is frequently sprinkled raw on foods as a garnish, but the flavor is more effectively pronounced by heating it in oil. Hungarian paprika is often specified in recipes because it is unique and it is bright red and said to be sweeter than the same paprika grown in other soils and climates. In paprikash, Hungarian paprika is commonly used, in Moroccan cuisine, paprika is usually augmented by the addition of a small amount of olive oil blended into it. The red, orange or yellow color of paprika powder derives from its mix of carotenoids, yellow-orange paprika colors derive primarily from α-carotene and β-carotene, zeaxanthin, lutein and β-cryptoxanthin, whereas red colors derive from capsanthin and capsorubin. In a typical serving size of one teaspoon, paprika supplies 6 calories and is rich in vitamin A, the dictionary definition of paprika at Wiktionary
10.
Onion
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The onion, also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus Allium. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion, the onion. The name wild onion is applied to a number of Allium species and its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, the onion plant has a fan of hollow, bluish-green leaves and its bulb at the base of the plant begins to swell when a certain day-length is reached. The bulbs are composed of shortened, compressed, underground stems surrounded by fleshy modified scale that envelop a central bud at the tip of the stem, in the autumn, the foliage dies down and the outer layers of the bulb become dry and brittle. The crop is harvested and dried and the onions are ready for use or storage, the crop is prone to attack by a number of pests and diseases, particularly the onion fly, the onion eelworm, and various fungi cause rotting. Some varieties of A. cepa, such as shallots and potato onions, Onions are cultivated and used around the world. As a food item, they are served cooked, as a vegetable or part of a prepared savoury dish. They are pungent when chopped and contain certain chemical substances which irritate the eyes, the onion plant, also known as the bulb onion or common onion, is the most widely cultivated species of the genus Allium. It was first officially described by Carl Linnaeus in his 1753 work Species Plantarum, a. cepa is known exclusively from cultivation, but related wild species occur in Central Asia. The most closely related species include A. vavilovii and A. asarense from Iran, however, Zohary and Hopf state that there are doubts whether the A. vavilovii collections tested represent genuine wild material or only feral derivatives of the crop. The vast majority of cultivars of A. cepa belong to the common onion group and are referred to simply as onions. The Aggregatum group of cultivars includes both shallots and potato onions, the genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion, Egyptian onion, and Canada onion. The onion plant has grown and selectively bred in cultivation for at least 7,000 years. It is a plant, but is usually grown as an annual. Modern varieties typically grow to a height of 15 to 45 cm, the leaves are yellowish- to bluish green and grow alternately in a flattened, fan-shaped swathe. They are fleshy, hollow, and cylindrical, with one flattened side and they are at their broadest about a quarter of the way up, beyond which they taper towards a blunt tip. The base of leaf is a flattened, usually white sheath that grows out of a basal disc
11.
Boiled egg
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Boiled eggs are eggs cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while for an egg the yolk, and sometimes the white, remain at least partially liquid. A few different methods are used to make boiled eggs other than simply immersing them in boiling water, Boiled eggs can also be cooked below the boiling temperature, via coddling, or they can be steamed. The egg timer was named due to its usage in timing the boiling of eggs. Boiled eggs are a popular breakfast food in countries around the world. There are variations both in desired doneness and in the method of how eggs are boiled, and a variety of gadgets for eggs exist. These variations include, Baked eggs Baking eggs in an oven instead of boiling in water, Baked eggs are identical to boiled eggs but the shells peel more easily. Starting temperature Room temperature or from a refrigerator, eggs may be left out overnight to come to room temperature, preparation Some pierce the eggs beforehand with an egg piercer to prevent cracking. There is much debate on this subject, ekelund et al. in Why eggs should not be pierced claimed that pricking caused egg white proteins to be damaged and was therefore to be discouraged. Others recommend against this, or add vinegar to the water to prevent the white from billowing in case of cracking, for this purpose, table salt can also be used. A cradle is also advocated as reducing cracking, since the eggs do not then roll around loose, to remove, one may allow the water to cool, pour off the boiling water, or remove the cradle. Steaming Eggs are taken straight from the refrigerator and placed in the steamer at full steam, the eggs will not crack due to sudden change in temperatures. At full steam, soft-boiled eggs are ready in 6 minutes, as the eggs are cooked by a steam source, there is no variation of water temperature and hence cooking time, no matter how many eggs are placed in the steamer. Sous vide Rather than cooking in boiling water, boiled eggs can be made by cooking/coddling in their shell sous vide in hot water at temperatures anywhere from 60 to 85 °C. It turns out that the egg white cooks at 75 °C and the yolk. Cooking time There is substantial variation, with cooking time being the variable affecting doneness. It usually varies from 10–17 minutes for large hard-boiled eggs, 1–4 minutes for large soft-cooked eggs. Cooling After eggs are removed from heat, some cooking continues to occur, particularly of the yolk, due to residual heat, for this reason some allow eggs to cool in air or plunge them into cold water as the final stage of preparation
12.
Olive
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Olea europeana sylvestris is a subspecies that corresponds to a smaller tree bearing noticeably smaller fruits. The olives fruit, also called the olive, is of agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give their name to the plant family, which includes species such as lilacs, jasmine, Forsythia. The word derives from Latin ŏlīva a borrowing from the Greek ἐλαία, the oldest attested forms of the Greek words are the Mycenaean
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