Cooking technique which consists in placing the food in a mixture of water, salt and other seasonings in order to enhance the flavor. Previously this method...
Aromatic herbs are herbs with aromatic leaves, flowers, stems or roots that impart flavor and aroma to food or spirituous beverages. Many aromatic herbs have therapeutic properties that have been known since antiquity and have been used for making essential oils used in aromatherapy.
Process for shape changing which consists in allowing plastic deformation of the plate in order to make cylindrical or conical surfaces or prismatic geometry.
Brass is an alloy of copper and zinc.
Period of civilization in which occurred the development of this alloy resulting from mixing copper with tin.
Process of conversion of sugars (sucrose, glucose, fructose) into alcohol (ethanol) and carbon dioxide by the action of yeast cells.
Commonly known as electric cell, it is a device that converts chemical energy into electrical energy.
Ripening stage of food or beverages until they are able to be consumed.
A metallic alloy is a material with metallic properties which contain two or more chemical elements of which at least one is metal.
Last period of the Stone Age.
Oxides are chemical compounds comprising oxygen atoms with another element. Examples of oxides coexist with which are: rust (iron oxide III), carbon dioxide (carbon monoxide or carbon dioxide IV) or lime (calcium oxide).
Pasteurization is a process that is used with food in order to destroy microorganisms that may exist in them.
Fat on the liver and kidneys of the pork.
Potassium sulfide is the inorganic compound of chemical formula K2S. This colorless solid when pure is rarely seen because it reacts rapidly with water to produce disulfide (KSH) and potassium hydroxide (KOH).
Coating of another metal with a tin coating process.
Cleaning agent powder (white) usually used as stain remover or degreaser.
This micro-organism is absolutely vital in the fermentation.