Preferred term
- Created
- 1981-01-09T00:00:00Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 4605
marinating
Definition
A complete explanation of the intended meaning of a concept- Procédé consistant à faire tremper des aliments dans un liquide assaisonné,souvent acide, avant de le cuisiner. Ce liquide, appelé « marinade », peut être composé d’ingrédients soit acides, soit enzymatiques.
- The process of soaking foods in a seasoned, often acidic, liquid before cooking. The liquid in question, the 'marinade', can be either acidic ingredients or enzymatic.
Broader concept
Broader conceptIn other languages
Terms for the concept in other languages.French
-
marinage
- Created
- 1981-01-21T00:00:00Z
- Last modified
- 2021-05-24T17:34:42Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 4605
Portuguese
-
marinada
- Created
- 2024-07-22T20:28:07
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 4605
Portuguese (Brazil)
-
marinada
- Created
- 2024-07-22T20:28:07
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 4605
Spanish
-
Escabechado
- Created
- 1981-01-23T00:00:00Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 4605
URI
http://aims.fao.org/aos/agrovoc/c_4605