Dec 8, 2019 22:47
4 yrs ago
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English term
United States
Native in: English 
Hard ball stage
English to Arabic
Social Sciences
Cooking / Culinary
Confections
Hard-Ball Stage is a cooking term meaning that a sugar syrup has been heated to between 250 – 266 F. You test by drizzling a small amount of the sugar syrup from a spoon into a cup of cold water. When the stage has been reached, the syrup can be formed into a firm ball with your fingers.
Proposed translations
(Arabic)
| 5 +1 | مرحلة الكرة الصلبة |
Latifa Salama
|
| 5 +1 | طور الكرة الصلبة |
Yassine El Bouknify
|
| 5 | hard ball stage Suger (Arabic) |
Huda KH
|
Change log
Dec 9, 2019 03:49: Murad AWAD changed "Field" from "Other" to "Social Sciences"
Proposed translations
+1
7 mins
Latifa Salama
Egypt
Egypt
Native in Arabic
Egypt
+10 year experience
Native in: Arabic (Variants: Saudi , Egyptian, Jordanian, Iraqi, Lebanese, Syrian, Kuwaiti, Standard-Arabian (MSA), Tunisian) 
Works in: English to Arabic, Arabic to English, Spanish to Arabic, and 2 more.
مرحلة الكرة الصلبة
You are here: Home / Cooking Techniques / Hard-Ball Stage
HARD-BALL STAGE
This page first published: Jun 27, 2004 · Modified: Jun 24, 2018 · by CooksInfo. Copyright © 2019
Hard-Ball StageHard-Ball Stage
© Randal Oulton
Contents hide
1 The stages of cooking sugar syrup are:
2 Cooking Tips
Hard-Ball Stage is a cooking term meaning that a sugar syrup being heated has reached 121 – 130 C (250 – 266 F.)
It is a test of how hot a sugar syrup is, and of how much water is left in it. At this point of heating, the sugar concentration in the syrup is 92%.
You test by drizzling a small amount of the sugar syrup from a spoon into a cup of cold water. If the stage has been reached, the syrup will form a firm ball (clump). You can press down on the ball and it will hold its shape; you can take it out of the water and it will hold its shape.
HARD-BALL STAGE
This page first published: Jun 27, 2004 · Modified: Jun 24, 2018 · by CooksInfo. Copyright © 2019
Hard-Ball StageHard-Ball Stage
© Randal Oulton
Contents hide
1 The stages of cooking sugar syrup are:
2 Cooking Tips
Hard-Ball Stage is a cooking term meaning that a sugar syrup being heated has reached 121 – 130 C (250 – 266 F.)
It is a test of how hot a sugar syrup is, and of how much water is left in it. At this point of heating, the sugar concentration in the syrup is 92%.
You test by drizzling a small amount of the sugar syrup from a spoon into a cup of cold water. If the stage has been reached, the syrup will form a firm ball (clump). You can press down on the ball and it will hold its shape; you can take it out of the water and it will hold its shape.
+1
1 hr
Yassine El Bouknify
Morocco
Morocco
Native in Arabic
Morocco
Literature,Marketing & Legal Translation
Native in: Arabic (Variants: Moroccan, UAE, Kuwaiti, Najdi, Standard-Arabian (MSA), Hassaniya) , Berber (Other) (Variants: Standard Moroccan Tamazight, Tarifit , Tashelhit , Riffian, Central Atlas Tamazight, Tamazight )
Works in: English to Arabic, French to Arabic, Arabic to English, and 21 more.
طور الكرة الصلبة
عندما تطبخ شراب السكر ، ستحافظ على شكله الكروي ، لكنه لا يزال لزجًا. كانت الطريقة التقليدية لقياس ذلك هي إسقاط ملعقة صغيرة في وعاء من الماء المثلج ، وأثناء وجودك في الماء ، استخدم أطراف أصابعك لتشكيل كرة. وهناك طريقة أكثر دقة لقياس استخدام مقياس حرارة الحلوى ، وطهي الشراب إلى 250-260F درجة.
16 days
hard ball stage Suger (Arabic)
مرحلة تكون الحالة الصلبة للسكر
هي مرحله وضع السكر مع الماي على النار وغليانة حتى درجة 250 - 266 فهرنهايت
ثم نأخذ ملعقة صغيرة من مقدار الغليان ونضعه في كوب ملئ بالماء البارد فنلاحظ تشكل كرات السكر الصلبة
هي مرحله وضع السكر مع الماي على النار وغليانة حتى درجة 250 - 266 فهرنهايت
ثم نأخذ ملعقة صغيرة من مقدار الغليان ونضعه في كوب ملئ بالماء البارد فنلاحظ تشكل كرات السكر الصلبة
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