Concept information
PREFERRED TERM
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2009-12-02T00:00:00Z
skos:notation: 6623
DEFINITION
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Roasting: a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece.
(en)Created: 9/26/23
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Rôtissage : Méthode de cuisson consistant à exposer des aliments à une source de chaleur sèche, que ce soit à l’air libre ou dans un four, ou à toute autre source de chaleur. Utilisant la chaleur diffusée de façon indirecte (comme dans un four), elle convient pour une cuisson lente de grosses pièces de viande.
(fr)Created: 9/26/23
BROADER CONCEPT
- cooking methods (en)
IS PROCESS FOR
- 조리 (ko)
IN OTHER LANGUAGES
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Arabic
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Chinese
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Czech
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English
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French
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German
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Hindi
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Hungarian
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Italian
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Japanese
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Lao
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Persian
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Polish
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Portuguese
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Romanian
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Russian
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Serbian
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Slovak
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Spanish
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Swahili
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Thai
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kavurarak pişirme
Created: 2011-11-20T20:22:43Z
Last modified: 2014-07-03T18:10:14Z
skos:notation: 6623
Turkish
URI
http://aims.fao.org/aos/agrovoc/c_6623
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