low fat soups!

low fat soups

Comprehensive Analysis

1) "Low" -- As to low fat soups 1low Pronunciation: 'lO Function: intransitive verb Etymology: Middle English loowen, from Old English hlOwan; akin to Old High German hluoen to moo, Latin calare to call, summon, Greek kalein : MOO Pronunciation Symbols Low may mean: The English word "low" (see Wiktionary entry to the right) Low (complexity), a relationship between complexity classes in computational complexity theory Low pressure area, a region where the atmospheric pressure is lowest with relation to the surrounding area Low politics Loss of weight, usually referring to unintended and unexplained weight loss as a medical symptom Low, an indie-rock band Low, a 1977 album by popular musician David Bowie Low, an album by the band Testament "Low", a song by pop singer Kelly Clarkson "Low", a song by the rock band Foo Fighters "Low", a song by the band Cracker "Low", a song by American band R.E.M. Abiel Abbot Low, U.S. entrepreneur and philanthropist Albert Peter Low, Canadian geologist Sir David Alexander Cecil Low, New Zealand-born political cartoonist George Michael Low, NASA administrator G. David Low, U.S. astronaut Joachim Löw, coach of the German football team Rochelle Low, Canadian field hockey player Seth Low, U.S. educator and politician Loew, Lowe, Loewe ..." 2) "Fat" -- As to low fat soups 1fat Pronunciation: 'fat Function: adjective Inflected Form(s): fat·ter; fat·test Etymology: Middle English, from Old English f[AE]tt, past participle of f[AE]tan to cram; akin to Old High German feizit fat 1 : notable for having an unusual amount of fat: a : PLUMP b : OBESE c of a meat animal : fattened for market d of food : OILY, GREASY 2 a : well filled out : THICK, BIG <a fat book> b : full in tone and quality : RICH <a gorgeous fat bass voice -- Irish Digest> c : well stocked <a fat larder> d : PROSPEROUS, WEALTHY <grew fat on the war -- Time> e : being substantial and impressive <a fat bank account> 3 a : richly rewarding or profitable <a fat part in a movie> <a fat contract> b : practically nonexistent <a fat chance> 4 : PRODUCTIVE, FERTILE <a fat year for crops> 5 : STUPID, FOOLISH 6 : being swollen <got a fat lip from the fight> 7 of a baseball pitch : easy to hit - fat·ness noun Pronunciation Symbols Editing of this article by unregistered or newly registered users is currently disabled. Such users may discuss changes, request unprotection, log in, or create an account. Types of Fats in Food Unsaturated fat Monounsaturated fat Polyunsaturated fat Trans fat Omega: 3, 6, 9 Saturated fat Interesterified fat See Also Fatty acid Essential fatty acid Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemically, fats are generally triesters of glycerol and fatty acids. Fats may be either solid or liquid at normal room temperature, depending on their structure and composition. Although the words "oils", "fats" and "lipids" are all used to refer to fats, "oils" is usually used to refer to fats that are liquids at normal room temperature, while "fats" is usually used to refer to fats that are solids at normal room temperature. "Lipids" is used to refer to both liquid and solid fats. (The word "oil" is used for any substance that does not mix with water and has a greasy feel, such as petroleum (or crude oil) and heating oil; regardless of its chemical structure.) Fats form a category of lipid, distinguished from other lipids by their chemical structure and physical properties. This category of molecules is important for many forms of life, serving both structural and metabolic functions. They are an important part of the diet of most heterotrophs (including humans). Examples of edible fats are lard (pig fat), margarine, butter, and cr..." 3) "Soups" -- As to low fat soups soup Pronunciation: 'süp Function: noun Etymology: Middle English soupe, from Anglo-French supe sop, soup, of Germanic origin; akin to Old Norse soppa soup, Old English sopp -- more at SUP 1 : a liquid food especially with a meat, fish, or vegetable stock as a base and often containing pieces of solid food 2 : something (as a heavy fog or nitroglycerine) having or suggesting the consistency or nutrient qualities of soup 3 : an unfortunate predicament <that stunt landed her in the soup> Pronunciation Symbols This article is part of the Cuisine series Preparation techniques and cooking items Techniques - Utensils Weights and measures Ingredients and types of food Food Vegetarian cuisine Herbs and Spices Sauces - Soups - Desserts Cheese - Pasta - Bread - Tea Other ingredients Regional cuisines Asia - Europe - Caribbean South Asian - Latin America Mideast - North America - Africa Other cuisines... See also: Famous chefs - Kitchens - Meals Wikibooks: Cookbook Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of clay or animal skin) about 5,000 years ago (possibly longer), so soups presumably were little-known before that time. Over the centuries, the terms gruel and potage have become separated from broth and stock (and their refinement, consommĂ©). The language may have shifted over time, but the modern definitions of soup and stew were established in the 18th century: soups usually are more liquid; stews are thicker, containing more solid ingredients. Stews are cooked in covered containers for longer periods of time, at a gentle boil with less water and at a lower heat. ..." 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