Pea Flour Definitions

Useful Words

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Bread : روٹی , Flour : سفوف سے طے کرنا , Wheat Flour : گندم کا آٹا , Sifter : چھلنی , Bleacher : رنگ کاٹ , Brown Bread : چکی کی روٹی , Pastry : پیسٹری , Gram Flour : بیسن , Common Pea : مٹر کا پودا , Agenise : میل کاٹنے کا سفوف , Canister : کنستر , Roux : چٹنی کو گاڑھا کرنے کے لیے آٹے اور چکنائی کا پتلا سا مرکب , Dough : آٹے کی لوئی , Bechamel : سفید چٹنی , Simnel : اعلی قسم کے گندمی میدے کی روٹی , Batter : پکوڑے کا لیپ , Library Paste : ایک چپکنے والی چیز , Cake : کیک , Agene : میل کاٹنے کا تیل , Bran : بہوسی , Wheat : گندم , Pudding : حلوہ , Sponge Cake : ہلکے میٹھے کا ایک کیک , Flat Bread : چپاتی , Adsuki Bean : لال لوبیا , Soya Milk : سویابین ملا دودھ , Hasty Pudding : جلدی بننے والا حلوہ , Gravy : یخنی , Cracker : خستہ بسکٹ , Corn : دانہ , Prune : آلوچہ

Useful Words Definitions

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Bread: food made from dough of flour or meal and usually raised with yeast or baking powder and then baked.

Flour: cover with flour.

Wheat Flour: flour prepared from wheat.

Sifter: a household sieve (as for flour).

Bleacher: a worker who bleaches (cloth or flour etc.).

Brown Bread: bread made with whole wheat flour.

Pastry: a dough of flour and water and shortening.

Gram Flour: flour made from ground chickpeas.

Common Pea: plant producing peas usually eaten fresh rather than dried.

Agenise: age or bleach flour with Agene (nitrogen trichloride).

Canister: metal container for storing dry foods such as tea or flour.

Roux: a mixture of fat and flour heated and used as a basis for sauces.

Dough: a flour mixture stiff enough to knead or roll.

Bechamel: milk thickened with a butter and flour roux.

Simnel: a crisp bread of fine white flour.

Batter: a liquid or semiliquid mixture, as of flour, eggs, and milk, used in cooking.

Library Paste: an adhesive made from water and flour or starch; used on paper and paperboard.

Cake: baked goods made from or based on a mixture of flour, sugar, eggs, and fat.

Agene: a yellow pungent volatile oil (trade name Agene) formerly used for bleaching and aging flour.

Bran: broken husks of the seeds of cereal grains that are separated from the flour by sifting.

Wheat: grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour.

Pudding: any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed.

Sponge Cake: a light porous cake made with eggs and flour and sugar without shortening.

Flat Bread: A simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough.

Adsuki Bean: bushy annual widely grown in China and Japan for the flour made from its seeds.

Soya Milk: a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu.

Hasty Pudding: sweetened porridge made of tapioca or flour or oatmeal cooked quickly in milk or water.

Gravy: a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats.

Cracker: a thin crisp wafer made of flour and water with or without leavening and shortening; unsweetened or semisweet.

Corn: the dried grains or kernels or corn used as animal feed or ground for meal.

Prune: a prune is a dried plum, typically made from a specific variety of plum that has been dried to remove most of the moisture, resulting in a sweet and chewy fruit.