Croque-monsieur/Related Articles: Difference between revisions
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imported>Howard C. Berkowitz No edit summary |
imported>Howard C. Berkowitz No edit summary |
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==Subtopics== | ==Subtopics== | ||
{{r|Ham (food)}} | {{r|Ham (food)}} | ||
{{r| | {{r|Gruyère cheese}} | ||
{{r|Butter}} | {{r|Butter}} | ||
{{r|Frying}} | {{r|Frying}} | ||
{{r|Croque-madame}} | {{r|Croque-madame}} | ||
{{r|Mornay sauce}} | |||
{{r|Bechamel sauce}} | |||
==Other related topics== | ==Other related topics== | ||
{{r|Atherosclerosis}} | {{r|Atherosclerosis}} | ||
Revision as of 18:01, 16 September 2010
- See also changes related to Croque-monsieur, or pages that link to Croque-monsieur or to this page or whose text contains "Croque-monsieur".
Parent topics
Subtopics
- Ham (food) [r]: Add brief definition or description
- Gruyère cheese [r]: A firm cow's milk cheese from France or Switzerland; with a strong nutlike flavor and excellent toasting and melting properties. [e]
- Butter [r]: A food made by churning cream to separate out the solids. [e]
- Frying [r]: A cooking technique that uses fats as a means of heat conduction and often adding taste; includes pan-frying, where a surface of the food is placed on a heated surface, and deep-frying, where the entire food is immersed in hot oil [e]
- Croque-madame [r]: Add brief definition or description
- Mornay sauce [r]: Add brief definition or description
- Bechamel sauce [r]: Add brief definition or description
- Atherosclerosis [r]: Thickening and loss of elasticity of the walls of medium and large muscular arteries with lesions in the innermost layer. [e]