Matches in DBpedia 2015-10 for { <http://dbpedia.org/resource/Cooking_base> ?p ?o }
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- Cooking_base abstract "Cooking base, sometimes called soup base, is a concentrated flavoring compound used in place of stock for the creation of soups, sauces, and gravies. Since it can be purchased rather than prepared fresh, it is commonly used in restaurants where cost is a more important factor than achieving haute cuisine. Veal and chicken base are common, as are beef, lamb and vegetable base. Soup base is available in many levels of quality. Today, these products are produced in low and very low sodium varieties, seafood and vegetarian.".
- Cooking_base wikiPageID "7695208".
- Cooking_base wikiPageLength "1103".
- Cooking_base wikiPageOutDegree "6".
- Cooking_base wikiPageRevisionID "587210666".
- Cooking_base wikiPageWikiLink Category:Food_ingredients.
- Cooking_base wikiPageWikiLink Gravy.
- Cooking_base wikiPageWikiLink Haute_cuisine.
- Cooking_base wikiPageWikiLink Sauce.
- Cooking_base wikiPageWikiLink Sauces.
- Cooking_base wikiPageWikiLink Soup.
- Cooking_base wikiPageWikiLink Soups.
- Cooking_base wikiPageWikiLink Stock_(food).
- Cooking_base wikiPageWikiLinkText "Base".
- Cooking_base wikiPageWikiLinkText "Cooking base".
- Cooking_base wikiPageWikiLinkText "base".
- Cooking_base wikiPageWikiLinkText "based".
- Cooking_base wikiPageWikiLinkText "cooking base".
- Cooking_base wikiPageWikiLinkText "soup bases".
- Cooking_base hasPhotoCollection Cooking_base.
- Cooking_base wikiPageUsesTemplate Template:Ingredient-stub.
- Cooking_base wikiPageUsesTemplate Template:Reflist.
- Cooking_base subject Category:Food_ingredients.
- Cooking_base hypernym Compound.
- Cooking_base type ChemicalCompound.
- Cooking_base type Food.
- Cooking_base type Component.
- Cooking_base type Food.
- Cooking_base type Ingredient.
- Cooking_base comment "Cooking base, sometimes called soup base, is a concentrated flavoring compound used in place of stock for the creation of soups, sauces, and gravies. Since it can be purchased rather than prepared fresh, it is commonly used in restaurants where cost is a more important factor than achieving haute cuisine. Veal and chicken base are common, as are beef, lamb and vegetable base. Soup base is available in many levels of quality.".
- Cooking_base label "Cooking base".
- Cooking_base sameAs m.026948d.
- Cooking_base sameAs Q5167144.
- Cooking_base sameAs Q5167144.
- Cooking_base wasDerivedFrom Cooking_base?oldid=587210666.
- Cooking_base isPrimaryTopicOf Cooking_base.