Glossary entry (derived from question below)
Romanian term or phrase:
malai de consum
English translation:
(yellow) corn meal
Added to glossary by
Mihaela Ghiuzeli
Feb 28, 2009 14:59
15 yrs ago
3 viewers *
Romanian term
malai de consum
Romanian to English
Other
Manufacturing
Milling
Buna ziua,
Ma puteti ajuta si pe mine cu o sugestie pentru malai de consum? Este vorba de o fabrica de morarit care produce malai de consum si faina de malai pentru brutarie....
Pentru "faina de malai pentru brutarie" ma gandeam sa folosesc "bakery maize flour", dar nu sunt sigura cum se traduce malai de consum....doar "Maize"?
Multumesc!
Ma puteti ajuta si pe mine cu o sugestie pentru malai de consum? Este vorba de o fabrica de morarit care produce malai de consum si faina de malai pentru brutarie....
Pentru "faina de malai pentru brutarie" ma gandeam sa folosesc "bakery maize flour", dar nu sunt sigura cum se traduce malai de consum....doar "Maize"?
Multumesc!
Proposed translations
(English)
3 +9 | corn meal | Mihaela Ghiuzeli |
References
cornmeal | Ştefania Iordan |
Change log
Mar 7, 2009 13:34: Mihaela Ghiuzeli changed "Edited KOG entry" from "<a href="/profile/877045">ioana2183's</a> old entry - "malai de consum"" to ""corn meal""
Proposed translations
+9
3 mins
Selected
corn meal
cel putin asa il numesc aici( State)
eventual "yellow corn meal" ( e scris pe punga asa)
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Note added at 13 mins (2009-02-28 15:12:42 GMT)
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La asta ma refer http://www.cookingforengineers.com/hello/259/958/640/DSC_033...
eventual "yellow corn meal" ( e scris pe punga asa)
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Note added at 13 mins (2009-02-28 15:12:42 GMT)
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La asta ma refer http://www.cookingforengineers.com/hello/259/958/640/DSC_033...
4 KudoZ points awarded for this answer.
Reference comments
23 mins
Reference:
cornmeal
http://en.wikipedia.org/wiki/Cornmeal
Cornmeal is flour ground from dried corn, and is a common staple food. In the United States it is also called cornflour. (In the United Kingdom, the word cornflour denotes cornstarch.)
Steel ground yellow cornmeal, common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved almost indefinitely if stored in an airtight container in a cool, dry place.
Stone ground cornmeal retains some of the hull and germ, lending a little more flavor and nutrition to recipes. It is more perishable, but will store longer if refrigerated. However it too can have a fairly long shelf life of many months if kept in a reasonably cool place. It can also be used for cornmeal cakes.
http://en.wikipedia.org/wiki/Maize#Food
Corn and cornmeal (corn flour) constitutes a staple food in many regions of the world. Corn meal is made into a thick porridge in many cultures: from the polenta of Italy, the angu of Brazil, the mămăligă of Romania, to mush in the U.S. or the food called sadza, nshima, ugali, tuwan-masara and mealie pap in Africa. Corn meal is also used as a replacement for wheat flour, to make cornbread and other baked products. Masa (cornmeal treated with lime water) is the main ingredient for tortillas, atole and many other dishes of Mexican food.
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Note added at 42 minute (2009-02-28 15:41:54 GMT)
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"Corn flour", "maize flour"
Finely ground cornmeal, corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel. In British recipes the term "cornflour" is used synonymously with the U.S. Word cornstarch. masa harina is a special corn flour that's the basic ingredient for corn tortillas.
http://en.wikipedia.org/wiki/Corn_flour
Corn (maize) flour is popular in the Southern and Southwestern US, Mexico, South America, and Punjab regions of India and Pakistan. Coarse whole-grain corn flour is usually called corn meal. Corn meal that has been bleached with lye is called masa harina (see masa) and is used to make tortillas and tamales in Mexican cooking. Corn flour should never be confused with cornstarch, which is known as "cornflour" in British English. Cornstarch is just the "refined form" of Cornflour.
http://en.wikipedia.org/wiki/Flour
Cornmeal is flour ground from dried corn, and is a common staple food. In the United States it is also called cornflour. (In the United Kingdom, the word cornflour denotes cornstarch.)
Steel ground yellow cornmeal, common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved almost indefinitely if stored in an airtight container in a cool, dry place.
Stone ground cornmeal retains some of the hull and germ, lending a little more flavor and nutrition to recipes. It is more perishable, but will store longer if refrigerated. However it too can have a fairly long shelf life of many months if kept in a reasonably cool place. It can also be used for cornmeal cakes.
http://en.wikipedia.org/wiki/Maize#Food
Corn and cornmeal (corn flour) constitutes a staple food in many regions of the world. Corn meal is made into a thick porridge in many cultures: from the polenta of Italy, the angu of Brazil, the mămăligă of Romania, to mush in the U.S. or the food called sadza, nshima, ugali, tuwan-masara and mealie pap in Africa. Corn meal is also used as a replacement for wheat flour, to make cornbread and other baked products. Masa (cornmeal treated with lime water) is the main ingredient for tortillas, atole and many other dishes of Mexican food.
--------------------------------------------------
Note added at 42 minute (2009-02-28 15:41:54 GMT)
--------------------------------------------------
"Corn flour", "maize flour"
Finely ground cornmeal, corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel. In British recipes the term "cornflour" is used synonymously with the U.S. Word cornstarch. masa harina is a special corn flour that's the basic ingredient for corn tortillas.
http://en.wikipedia.org/wiki/Corn_flour
Corn (maize) flour is popular in the Southern and Southwestern US, Mexico, South America, and Punjab regions of India and Pakistan. Coarse whole-grain corn flour is usually called corn meal. Corn meal that has been bleached with lye is called masa harina (see masa) and is used to make tortillas and tamales in Mexican cooking. Corn flour should never be confused with cornstarch, which is known as "cornflour" in British English. Cornstarch is just the "refined form" of Cornflour.
http://en.wikipedia.org/wiki/Flour
Peer comments on this reference comment:
agree |
Mihaela Ghiuzeli
: Multumesc pentru referinta ! Eu m-am uitat pe punga si stiam ca scrie si "yellow" ca sa se distinga de "white cornmeal"
2 mins
|
Mulţumesc, Mihaela!
|
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agree |
cristina48
1 hr
|
Mulţumesc, Cristina!
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