Hard ball stage

22:47 Dec 8, 2019
English to Arabic translations [PRO]
Social Sciences - Cooking / Culinary / Confections
English term or phrase: Hard ball stage
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.
Sarah Fares
United States


Summary of answers provided
5 +1مرحلة الكرة الصلبة
Latifa Salama
5 +1طور الكرة الصلبة
Yassine El Bouknify
5hard ball stage Suger (Arabic)
Huda Alkhlafi


  

Answers


7 mins   confidence: Answerer confidence 5/5 peer agreement (net): +1
hard ball stage
مرحلة الكرة الصلبة


Explanation:
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.


    Reference: http://https://www.cooksinfo.com/hard-ball-stage
Latifa Salama
Egypt
Local time: 11:09
Native speaker of: Native in ArabicArabic

Peer comments on this answer (and responses from the answerer)
agree  ghandy
12 hrs
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1 hr   confidence: Answerer confidence 5/5 peer agreement (net): +1
hard ball stage
طور الكرة الصلبة


Explanation:
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.

Yassine El Bouknify
Morocco
Local time: 09:09
Native speaker of: Native in ArabicArabic

Peer comments on this answer (and responses from the answerer)
agree  Ramzan Nizam
6 hrs
  -> Ramzan, thank you
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16 days   confidence: Answerer confidence 5/5
hard ball stage
hard ball stage Suger (Arabic)


Explanation:
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


Huda Alkhlafi
United Arab Emirates
Local time: 13:09
Specializes in field
Native speaker of: Native in ArabicArabic
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