Home Free English Pronunciation Tools Use in a sentence / browning

Examples of the the word, browning , in a Sentence Context

The word ( browning ), is the 15906 most frequently used in English word vocabulary

Mastering contextual understanding of words and phrases is a vital skill for effective communication and English learning. Enhance your proficiency by practicing with our handpicked collection of 50 English phrases.

At the end of the list you can practice your english pronunciation

  1. Delivered to the outer surface of food by the lamps is sufficient to initiate, browning ,caramelization in foods primarily made up of carbohydrates and Millard
  2. Advantages to barbecue-braising: the first is that this method now allows for, browning ,the meat directly on the grill before the braising, and the second is that it
  3. Such as bacteria will be killed, and Pasteurization can be achieved. Because, browning ,(Millard reactions) can only occur at higher temperatures (above the
  4. And steamed taste that microwave-only cooking tends to create. In order to aid, browning , sometimes an accessory browning tray is used, usually composed of glass or
  5. To purchase hake with white flesh that is free of signs of dryness, grayness or, browning , It should have a seawater fresh smell. In addition, this is causing massive
  6. Signaling pathways, are also associated with altered immune functioning. Fruit, browning ,Polyphenol oxidase (PPO's) are a family of enzymes responsible for the
  7. With browning . Meat will often undergo searing in a very hot pan, grilling or, browning ,with a torch before moist cooking (though sometimes after). Thermostatically
  8. Substance in order to change the pH of the surface of the food and thus improve, browning , *In taxidermy, sodium carbonate added to boiling water will remove flesh from
  9. To keep the oil at an even temperature. The moisture loss and increased, browning ,can be beneficial or detrimental depending on the item cooked and its
  10. Central to cooking include the Millard reaction - a form of non-enzymatic, browning ,involving an amino acid, a reducing sugar and heat. Home-cooking vs. factory
  11. By a pathogenic organism. It is simply a rapid and complete chlorosis, browning , then death of plant tissues such as leaves, branches,twigs, or floral organs.
  12. Seldom display bitter pit effects.; Cabbage and Brussels sprouts: Internal, browning ,and" tip burn "; Carrot: 'Cavity spot' – oval spots develop into craters
  13. Growth rates, mottled leaves, yellowing,stunted growth, curled leaves, browning , wilting, low yields and death. The removal of sap creates a lack of vigor in
  14. A range of chemical changes to food, desirable and undesirable. Examples of, browning ,reactions include caramelization and the Millard reaction (both generally
  15. Of water),these moist techniques do not develop the flavors associated with, browning , Meat will often undergo searing in a very hot pan, grilling or browning with a
  16. Maturity when the seed pulp has turned into a clear jelly with no hint of, browning , Once the seed pulp and surrounding flesh start to brown, the fruit is overripe
  17. Tremendous profit—is a tradition with origins in blackface minstrelsy. This ", browning ,", à la Richard Rodriguez, of American and world popular culture began with
  18. Of the item. Finishes include but are not limited to: paint, varnish,bluing, browning , oil, and wax. Blacksmith's striker A blacksmith's striker is an assistant (
  19. Are made with lamb or veal that is blanched, or lightly seared without, browning , and cooked in stock. Brown stews are made with pieces of red meat that are
  20. Its outer surfaces to brown, giving it an attractive appearance and taste. The, browning ,is caused by caramelization of sugars and the Millard reaction. However, the
  21. Conversion coatings included black riding, historically known as bluing or, browning , Ordinary steel forms a passivating layer in alkali environments, as rebar does
  22. In food palatability, as well as other nutritional effects, such as excessive, browning , volume and tenderness reduction during cake preparation, and formation of
  23. Advantages to barbecue-braising: the first is that this method now allows for, browning ,the meat directly on the grill before the braising, and the second is that it
  24. Optima wave" to emphasize their ability to cook food rapidly and with good, browning , The bulbs heat the food's surface with infrared (IR) radiation, browning
  25. Polyphenol oxidase (PPO's) are a family of enzymes responsible for the, browning ,of fresh fruits and vegetables when they are cut or bruised. These enzymes use
  26. Both generally desirable) and the process that leads to the undesirable, browning ,of the flesh of cut apples, pears,potatoes, and the like.; Ethnography *Brown
  27. About 87.0 % of the phenolic compounds that declined with storage or, browning , Cyanidin-3-glucoside was a major anthocyanin and represented 91.9 % of
  28. Advantages to barbecue-braising: the first is that this method now allows for, browning ,the meat directly on the grill before the braising, and the second is that it
  29. Radiates in the infrared, concentrating the heating of oil for popcorn or even, browning ,surfaces of frozen foods. Heating packages or trays containing receptors are
  30. Cooking tends to create. In order to aid browning , sometimes an accessory, browning ,tray is used, usually composed of glass or porcelain. It makes food crisp by
  31. Major drawback to cooking with Spend was found to be that it does not produce, browning ,or caramelization like table sugar. However, they also found that desserts
  32. For achievement of culinary effects where the flavors produced by frying, browning , or baking are needed. However, additional kinds of heat sources can be added
  33. And represented 91.9 % of anthocyanins. It also declined with storage or, browning , Small amounts of malvidin-3-glucoside were also found. In traditional Chinese
  34. Wine, soups,and stews. High heat during the UHF process can cause Millard, browning ,and change the taste and smell of dairy products. UHF milk has a typical shelf
  35. Types of wood). However, the Oxford English Dictionary (OED) notes that ", browning ," was only introduced in the early 19th century, well after the term had come
  36. For drying. The heat ruptures cell walls in the pepper, speeding the work of, browning ,enzymes during drying. The drupes are dried in the sun or by machine for
  37. With gravy salt (a simple mix of salt and caramel food coloring) or gravy, browning ,(gravy salt dissolved in water) or ready-made cubes and powders can be used
  38. deep-frying, some moisture loss and contact with the pan bottom creates greater, browning ,on the contact surface. Because of the partial coverage, the food must be
  39. Added to foods and drinks for palatability, taste enhancement and improved, browning ,of some foods, such as baked goods. About 240,000 tons of crystalline fructose
  40. Deterioration that can occur during food preparation; such as the enzymatic, browning ,reaction in apples after they are cut. Many processes designed to preserve food
  41. Loss of moisture during roasting, but reduce flavor development from Millard, browning , They are particularly popular for turkeys. Until the late 19th century
  42. Oven, or other heat source. Roasting usually causes caramelization or Millard, browning ,of the surface of the food, which is considered by some as a flavor enhancement
  43. Free radicals until higher temperatures (for example, flame temperatures or ", browning ," temperatures, and above) are attained. In contrast, damage done by ionizing
  44. Located on the lower New Fork lake just outside of Cora, WY. Camp Browning Camp, browning ,is located in Huntsville Utah, about 67.12mi. From Salt Lake City the capital
  45. Overhead grilling (US: broiling). It is also used for toasting, as well as, browning ,of gratin dishes, melting cheeses onto sandwiches, and caramelizing desserts
  46. Processing. During cooking, MSG does not decompose, but like other amino acids, browning ,or Millard reactions will occur in the presence of sugars at very high
  47. The tube, lead glass is used for this purpose, but this type of glass shows a, browning ,effect due to the interaction of the X-rays with the glass. Therefore, the
  48. Browning. The bulbs heat the food's surface with infrared (IR) radiation, browning ,surfaces as in a conventional oven. The food browns while also being heated by
  49. Yellow to brown and desalinization is partially responsible for the, browning ,of toasted bread. Chemical tests Iodine solution is used to test for starch; a
  50. And Millard reaction Fructose undergoes the Millard reaction, non-enzymatic, browning , with amino acids. Because fructose exists to a greater extent in the

Now it is your turn - use the english voice checker

Take control of your English pronunciation with our Voice Checker tool. It's your turn to sound confident and fluent!


Here it will appear the recognized speech.

Your voice recordings list

To download your recording the the download link above the audio player

Our data base is updated daily, click here to check out all sentences

Free Text to Speech Tool: Convert Text to Audio Online

Now that you have trained speaking all the phrases you can use our tool to improve your english speaking skills. You have the option of using four different synthesized english voices: Microsoft Mark - English (United States), Microsoft Zira - English (United States), Microsoft David - English (United States), Google US English, Google UK English Female, Google UK English Male

Note that it may take some seconds for your to be able to hear the voice