Croquette – wikipedia grade 6 science electricity multiple choice test

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A potato-filled croquette called aloo tikki, [4] which originated in the Indian subcontinent, is very gas or electricity more expensive popular in northern India and is typically served with a stew. They are mostly eaten as snacks at home and are also popularly sold by road-side vendors. In West Bengal, it is called alu chop, as in Bangladesh. Sometimes it is called a cutlet and eaten plain or as a fast food variation that is served inside a hamburger bun (like a vegetarian burger). Meat croquettes called kababs are made with minced mutton. Lightly spiced beef croquettes are a popular snack and appetiser among the Christian communities in Goa and Kerala. [5] Indonesia [ edit ]

A relative of the croquette, known as korokke [7] (コロッケ) is a very popular fried food, widely available in supermarkets and butcher shops, as well as from specialty korokke shops. Generally patty-shaped, it is mainly made k electric jobs of potatoes with some other ingredients such as vegetables (e.g. onions and carrots) and maybe less than 5% meat (e.g. pork or beef). It is often served with tonkatsu (とんかつ) sauce. Cylinder-shaped korokke are also served, which more closely resemble the French version, where seafood (prawns or crab meat) or chicken in white sauce ( ragout) is cooled down to make it harden before the croquette is breaded and deep-fried. When it is served hot, the inside melts. This version is called cream korokke to distinguish it from the potato-based variety. It is often served with no sauce or tomato sauce. Unlike its French cousin, croquettes made mainly of meat are not called korokke in Japan. They are called electricity for beginners pdf menchi katsu (メンチカツ), short for minced meat cutlets.

Usually called goroke (고로케) or keuroket (크로켓), [8] it is a food sold in most bread shops in Korea. The most common type is deep fried rolls stuffed with japchae (잡채) ingredients or chicken curry and mashed potato with vegetable salad. Also, goroke are sometimes filled with kimchi, pork, and bulgogi ingredients. Many Korean stores often advertise the goroke as a French product and they are usually sold in most European-style bread stores all over Korea.

After World War II, several suppliers started mass-producing croquettes [12] filled with beef. The croquette ( kroket or kroketten in Dutch) subsequently became even more popular as a fast food; meat ragout covered in breadcrumbs which is subsequently grade 9 electricity unit review deep-fried. Its success as a fast food garnered its reputation as a cheap dish of dubious quality, to such an extent that Dutch tongue in cheek urban myths relate its allegedly mysterious content to offal and butchering waste. [13] Research in 2008 showed that 350 million kroketten are eaten in the Netherlands every year. An estimated 75% of all Dutch people eat them, resulting in 29 kroketten per person per year on average, being the 2nd gas in back trapped most popular Dutch snack after the frikandel. The major consumers are between 35 and 49 years old. [14]

The success of the croquette led to a whole series of food products resembling the croquette, but with other types of fillings, such as noodles, rice and kidney, and with names like bamibal, nasibal, and nierbroodje instead of croquette. Variants of the croquette which specify the kind of meat can also be found, like rundvleeskroket (made with beef) and kalfsvleeskroket (made with veal). Also popular in Dutch snack bars are the satékroket (where the filling consists of a peanut satay sauce and shredded meat in a ragout) and the goulashkroket. A smaller round version of the standard beef or veal croquette, the bitterbal, [12] is often served with mustard as a snack in bars and at receptions. Potato croquettes and potato balls (similar to potato croquettes, but small and round) can be bought frozen in most food stores.

Croquetes [18] are cylindrical, covered in breadcrumbs, and deep-fried. They are usually made with white sauce and beef, sometimes mixed with electricity laws physics varying amounts of pork, and frequently with some chouriço, black pepper or piri-piri to add more flavour. Seafood, fish static electricity human body causes (other than codfish) and vegetarian (potato) croquetes are also eaten in Portugal, but those have other names (such as rissol, pastel, empada), thus the name croquete refers only to the Dutch-style beef croquette.

The widespread minced cutlet ( Russian: котлета рубленная, translit. kotleta rublennaya) [19] is made of minced meat (beef or pork or mixture of both, chicken, turkey, or fish), bread, eggs, white onions, salt and spices, shaped as a meat patty and pan fried. Bread is added in amount up to 25% of meat, adding softness to the final product and also making it cheaper to produce. The Pozharsky cutlet is a well-known variety of such cutlets in which minced meat is mixed with butter.

Traditional croquetas [20] in Spain are made with thick béchamel. They are one of the most typical tapas dishes, especially filled with jamón [21], chicken or cod. Also, many bars and restaurants may offer novel, less gasbuddy map traditional versions of croquettes with more varied fillings and ingredients such as apple, wild mushrooms, morcilla ( blood sausage), cheeses, tuna, [22] cuttlefish (using its ink to give color and flavour), etc.

A deviled crab ( croqueta de jaiba) is a particular variety of a blue crab croquette from Tampa, Florida. The crab meat is seasoned with a unique Cuban-style enchilada or sofrito sauce (locally known as chilau [27]), breaded with stale Cuban bread crumbs, formed into the approximate shape of a prolate spheroid, and fried. It is meant to be eaten with one hand. It originated in the immigrant community of Ybor City during a cigar workers’ strike c gastronomie in the 1920s [28] [29] [30] and is still very popular in the area.

A traditional New England/ Northeastern United States preparation uses ham, usually of the maple-cured variety, along with cooked mashed potato (often mixed with some mild seasonings and milk or butter for a smoother consistency) for the outer roll. These are dipped in crumbed breading, and sautéed or fried in a small skillet using butter. Typically, these are gas natural most common during the Thanksgiving-to- Christmas holiday season as one of several ways to use up leftover holiday ham.

Another croquette dish popular across much of the American South is salmon croquettes. Any canned fish – usually salmon or mackerel, although canned tuna is also used in some recipes (although the dish is often colloquially referred to as salmon croquettes or salmon patties regardless of the actual fish used) – is mashed by hand to break up any fish bones and give the fish meat a smoother consistency, then combined with a binder and various seasonings. Seasonings typically include pepper, salt, chopped (sometimes sautéed) onions, garlic, lemon juice or paprika. The binder can be any starch such as flour, cornmeal, ground crackers of any type, even white rice, matzo meal, or oatmeal – although these latter variations are not as common, and are mostly limited to the northern U.S. Chopped eggs, parsley, and Parmesan cheese may also be added. The mixture is then shaped into rounded patties for pan- or deep-frying; corn or peanut oil are the most commonly used frying oils gas near me app in the southern U.S., but canola, safflower, or olive oil are also used, and some recipes call specifically for pan-frying in butter or margarine.

Called croquetas in Spanish, the most popular stuffings are mashed potatoes (croquetas de papa), ham and mozzarella cheese (croquetas de jamón y queso), and rice gas 91 octane (croquetas de arroz). Sometimes, the rice ones have herbs and little ham cubes. Generally, their shape is cylindrical and they’re medium-sized, but bigger, spherical ones also can be seen (specially with rice stuffing). They are deep-fried in oil.

The average Uruguayan eats them usually with mayonnaise or ketchup. Croquetas are very common: they can be bought in almost every bakery, supermarket or food shop, and a lot of people cook them at home as a side dish or even main dish. In modern restaurants, more sophisticated croquettes (e.g. with serrano ham and mixture of cheeses, or with salmon) usually come with a more elaborated sauce as dip (e.g. sweet chili sauce), and are ordered as starters (reason why those ones tend to be smaller in size).

In Colombia croquettes are commonly referred to as papa rellena, which translates as stuffed potato. They consist of a mix of roughly mashed potato, seasoned shredded or ground beef and an egg to bind the mix, which is then lightly battered and deep fried. They bad gas 6 weeks pregnant are served in bars and casual restaurants, as well as often being served at home for a celebration or party. They are usually served with a side of homemade or bottled chilli sauce.