
n.
A paste or gruel of bread crumbs, toast, or flour combined with milk, stock, or water and used for making soups, binding forcemeats, or thickening sauces.
[Spanish, from pan, bread, from Latin pānis.]
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American Heritage Dictionary:
pa·na·da |

[Spanish, from pan, bread, from Latin pānis.]
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Oxford Food & Nutrition Dictionary:
panada |
Mixture of fat, flour, and liquid (stock or milk) mixed to a thick paste; used to bind mixtures such as chopped meat, and also as the basis of soufflés and choux pastry.
Barron's Food Lover's Companion:
panada; panade |
[It., Sp. pah-NAH-dah; Fr. pah-NAHD] 1. A thick paste made by mixing breadcrumbs, flour, rice, etc. With water, milk, stock, butter or sometimes egg yolks. It's used to bind meatballs, fish cakes, forcemeats and quenelles. 2. A sweet or savory soup made with breadcrumbs and various other ingredients. It may be strained before serving.
| bind | |
| croquette | |
| panettone |
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![]() | American Heritage Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more |
![]() | Oxford Food & Nutrition Dictionary. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more | |
![]() | Barron's Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more | |
| Rhymes. Oxford University Press. © 2006, 2007 All rights reserved. Read more |