allumette

Meanings

• A type of thin, flat, rectangular pastry that is typically used in French cuisine for making decorative layers in savory or sweet dishes.

  - "In the classic French dish 'Vol-au-Vent', thin slices of allumette are used to create the decorative layers."
  - "Another popular use of allumette in French cuisine is in the preparation of 'Ragout de Côtelettes', where the allumette is used to create a decorative crust on the savory dish."

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Rhymes

Words rhyming with allumette
bellette , cellulelette , garniturette , papillote , soupière , tournepique , verrine

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Homophones

Words having the same pronunciation but different meanings, origins, or spelling,

1. Aluminum () :
   

2. Alluminum () :
   

3. Allumination () :
   

4. Allumine () :
   

5. Aluminette () :
   

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Variants

List of all variants of allumette that leads to same result
allometric , allometries , allometry

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Forms

Different forms of the word (e.g., verb conjugations, plural forms, comparative/superlative forms for adjectives).

{"term"=>"Verb", "description"=>"A word that expresses an action or a state of being. Verbs can be used to form the main part of a sentence, and they can also be used in various forms, such as infinitives, gerunds, participles, and verb phrases, to convey different meanings and shades of meaning."}

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Etymology

origin and the way in which meanings have changed throughout history.

The term 'allumette' comes from the French word 'allumer', which means 'to light'. The term was originally used to refer to small pieces of wood or other materials that were used to kindle a fire. Over time, the term 'allumette' came to be used more broadly to refer to thin, flat, rectangular pastry that is used for decorative purposes in French cuisine.

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Trivia

Any details, considerations, events or pieces of information regarding the word

1. {"term"=>"Béchamel", "description"=>"A classic French white sauce made by thickening milk with a roux made from equal parts of flour and fat, such as butter. Béchamel sauce is a versatile and essential ingredient in French cuisine, and it is used as a base for many savory dishes, such as lasagna, macaroni and cheese, gratins, and quiches."}

2. {"term"=>"Vol-au-Vent", "description"=>"A classic French dish made of a savory filling, such as meat, poultry, fish, or vegetables, encased in a large, hollow, puff pastry shell, shaped like a bell or a helmet. The term 'Vol-au-Vent' is derived from the French phrase 'voler au vent', which means 'to fly in the wind'. This classic French dish is a popular and beloved dish in French cuisine, and it is often served as a main course or as a centerpiece for formal or special occasions, such as Christmas, New Year's Eve, or other celebratory events."}

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Related Concepts

informations on related concepts or terms closely associated with the word. Discuss semantic fields or domains that the word belongs to

1. Pastry: A baked product made of flour, water, and other ingredients, such as sugar, eggs, or fats. Pastry can be used to make a wide variety of baked goods, including pies, tarts, quiches, turnovers, Danishes, croissants, and pastries used for savory dishes, such as puff pastry, phyllo dough, and pie crusts.

2. French Cuisine: A style of cooking that originated in France and is characterized by its rich, complex flavors, intricate preparation techniques, and use of high-quality, seasonal ingredients. French cuisine has had a profound influence on the development of Western culinary traditions, and it continues to be an important and influential force in the world of food and cooking.

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