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It is a ratio scale of measurement.
To make this a proper ratio, it is 1000:3
The year is interval scale (no natural zero); your age is ratio.
diferece between ratio and regression
The history of the ratio for theÊS&PÊPE 500Êchart has been below 30 since 1880. The ratio started going up around the year 2000. The ratio spiked to over 65 around 2010.
Forcemeat is a type of meat that is made from mixing ground beef other meats a fats together. It can also be mixed with other products such as eggs, milk, and more.
A mousseline is a strained puree that is dominated by one particular ingredient. That ingredient can be anything from vegetables such as peas or carrots or fish or meat or even dessert ingredients such as chocolate or fruit. If done correctly, the mousseline should be extremely smooth in texture and have the consistency of a very thick sauce or paste. It is usually served as either a course in a larger meal or as an accompaniment to an entree or dessert. The word mousseline in French refers to Muslin cloth, which may have been originally used to strain the sauce.
un roulé aux saucisses, or un friand if stuffed with forcemeat.
Forcemeat is meat that is chopped fine and highly seasoned. Forcemeat can be either served up alone, or used as a stuffing. Often containing chopped egg white, nuts, mushrooms and even truffles. The word is derived from the french word "Farce" or stuffing.
Quenelle - (meatball) is a small ball of forcemeat mixture, usually boiled and served with a sauce or used as a garnish.
Named after a city in Mesopotamia 'Mosul' where it was first made. Adopted into French as Mousseline and Italian as Mussolina
The scientific or taxonomic name would be Rosa 'Alfred de Dalmas'.
well a male turkey is called a tom, and the female is called a hen.
A binder for a farce or forcemeat made with bread soaked in cream or milk (in equal parts) is called a panada.
"Creamed potatoes" and "mashed potatoes" are English equivalents of the French phrase pommes de terre mousseline. The feminine prepositional phrase also occurs as mousseline de pommes de terre. The pronunciation will be "puhmd ter moo-sleen" in northerly French and "puhm-muh duh ter-ruh moo-suh-lee-nuh" in southerly French.
Fish pate Beef terine Chicken roulade ballontines gallentines mousse mousseline quennels sausages mortedella
a mixture used to stuff poultry or meat before cooking.synonyms: filling, dressing, forcemeat, salpicon "sage and onion stuffing"2.padding used to stuff cushions, furniture, or soft toys.