adjective lowered or depressed in position or condition
In culinary arts, 'abaissé' refers to a dough that has been rolled out or flattened, often used in baking pastries or making pies.
In fine dining establishments, chefs may use the term 'abaissé' when referring to the preparation of dough for delicate and precise pastry creations.
In French cuisine, 'abaissé' is a term used to describe the process of rolling out dough to a specific thickness for dishes like tarts, quiches, or pastries.
In baking and pastry, 'abaissé' specifically refers to a rolled-out piece of dough that is ready to be used as a base for various baked goods.
In artistic techniques such as sculpture or pottery, 'abaissé' can refer to the act of flattening or shaping a material to achieve a desired form or texture.
In literature, 'abaissé' can be used to describe a character's lowered status or diminished circumstances.
In psychology, 'abaissé' may be used to refer to a decrease in mood or emotional state.
In culinary arts, 'abaissé' can refer to rolling out dough or pastry to make it thinner.
In the fashion industry, 'abaissé' may be used to describe a garment that has been shortened or lowered in some way.
In music, 'abaissé' can be used to indicate a lower pitch or tone.
In art, 'abaissé' may refer to a technique of lowering or decreasing the intensity of colors or shading in a painting or drawing.