Noun:

ঢক, ঢঙ্, ঢপ, পথ, খাল, তীক্ষ্ন বিদ্রুপ, আঘাত, ক্ষত, কাটিয়া, ছিন্ন অংশ, ছেদিত, ছিন্নকরণ, বিভাজন, বিদারণ, খণ্ড, কর্তন,

Verb:

খণ্ডন করা, উঠা, কাটিয়া কমান, তাড়াতাড়ি যাত্তয়া, মর্মবেদনা দেত্তয়া, আহত করা, পরম্পর বিভক্ত করা, পার হইয়া যাত্তয়া, বিভক্ত করা, বিদীর্ণ হত্তয়া, বিদীর্ণ করা, কপচান, বিদারণ করা, ছাঁটা, চিরা, ছিন্ন করা, কর্তন করা, বিভক্ত হত্তয়া, কাটা,

cuit's Usage Examples:

similar food is produced in francophone Switzerland, where it is known as vin cuit.

at least 3 minutes Medium well (cuit)    small amount of pink in the center 65–69 °C 150–155 °F Well done (bien cuit)   gray-brown throughout; firm 71 °C+.

Vin cuit or cooked wine is an artisanal dessert wine produced in Provence, France.

(listen) -⁠EE; French: [ʃaʁkyt(ə)ʁi] (listen); from chair, 'flesh', and cuit, 'cooked') is a French term for a branch of cooking devoted to prepared meat.

not a "fortified" wine in the modern sense, rather a "cooked" wine (vin cuit) to which boiled-down must (grape syrup) was added.

point et bien cuit) – (68 °C (154 °F) core temperature) The meat is lightly pink surrounding the center.

Well done (French: bien cuit) – (73 °C (163 °F).

speak, whisper and shout words by Claude Lévi-Strauss, whose Le cru et le cuit provides much of the text, excerpts from Samuel Beckett's novel The Unnamable.

oven after baking bread, to create a sweet delicacy, from which the "bis-cuit 'of Reims" was born.

used by Escoffier in 1903, with no special name, just described as "sucre cuit au caramel blond, dissous avec 1 décilitre de vinaigre" in his recipes for.

He published his first novel, Comme enfant je suis cuit, in 1998, and first attracted wider attention when his 2004 novel Le Jour.

of cuit, fold (modern Gaelic cuidhe); briste, broken.

four volumes of Mythologiques are: The Raw and the Cooked (Le Cru et le cuit) - First published 1964.

special dough; cooking it twice, which is where the name "biscuit" or "bis-cuit" meaning "cooked twice" in French.

The biscuit initially was white.

A recipe for the dish, gigot cuit dans le goudron, appears in the 1900 cookbook La Vraie cuisine pratique:.

cornichons (gherkins), pickled onions, and dried meat, such as jambon cru/cuit, salami, and viande des Grisons, and to drink, Kirsch, black or herbal tea.

Le cru et le cuit, adaptation of Claude Lévi-Strauss's Le cru et le cuit, in Dernières nouvelles du colonialisme, Vent.