Category: D

Sometimes discovered in archaic recipes, there exists an idiom suggesting the action of shaping a substance with a bouncing motion executed by one’s hands.  

A delectable baked good composed of yeast, flour, and sugar, renowned for its distinct buttery flavor and sumptuous texture. This pastry is often presented in a circular or elongated shape, making it versatile for various occasions and serving sizes. A luscious yeast-based dough, where butter is infused by rolling, is fashioned to yield sweet breakfast…

The widely familiar purple plum, which is a prevalent ingredient in culinary applications, is characterized by its firm and succulent amber flesh.  

Small pastries, often containing jam, that are baked in pans resembling those used for cooking eggs in liquid, with curved sides that cause the edges to bend inwards as they expand during baking.  

A colossal albino root vegetable, occasionally extending up to three feet in size. A ubiquitous element of Japanese salads, daikon is an elongated Japanese cultivar of radish, ranging from 6 to 7 inches up to several feet in length.  

A sandwich that boasts a substantial size and an assortment of diverse ingredients, which has been christened after a cartoon figure renowned for consuming a mishmash of food items found in the refrigerator during nighttime snacking sessions.  

Aquatic solution in which the hydrogen and oxygen are partially or wholly marked with an infrequent isotope of these components with the intention of tracking the rate of metabolism.  

A procedure for nutritional scrutiny that evaluates a person’s customary dietary consumption over an elongated duration, commonly spanning from a month to a year. This method is employed to identify nutritional patterns, preferences, and possible insufficiencies.  

The allotted caloric intake stemming from consumable items that boast high levels of supplementary sucrose and compact lipids.  

This phrase is commonly referred to as the digestibility coefficient. It is a numerical representation of the proportion of ingested food that is successfully digested and absorbed by the body to meet its metabolic demands.