Related Searches
on Ask.com
mousse
- 5 dictionary resultsmousse
[moos] 
–noun
| 1. | Cookery.
|
| 2. | a foamy preparation used on the hair to help hold it in place, applied usually to damp hair before grooming or styling and worked in until absorbed. |
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
Cite This Source
Based on the Random House Dictionary, © Random House, Inc. 2009.
Cite This Source
|
Link To mousse
| mousse (mōōs) n.
To apply a styling foam to (the hair). [French, foam, mousse, from Old French, moss, foam, partly of Germanic origin and partly from Latin mulsa, hydromel, from feminine of mulsus, honey-sweet; see melit- in Indo-European roots.] |
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
Cite This Source
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
Cite This Source
Mousse
Mousse\ (m[=oo]s), n. [F.] (Cookery) A frozen dessert of a frothy texture, made of sweetened and flavored whipped cream, sometimes with the addition of egg yolks and gelatin. Mousse differs from ice cream in being beaten before -- not during -- the freezing process.
Webster's Revised Unabridged Dictionary, © 1996, 1998 MICRA, Inc.
Cite This Source
Cite This Source
Language Translation for : mousse
Spanish:
mousse,
German:
die Mousse,
Japanese:
ムース
mousse
1892, from Fr. mousse, from O.Fr. mousse "froth, scum," from L.L. mulsa "mead," from L. mulsum "honey wine, mead," from neut. of mulsus "mixed with honey," related to mel "honey." Meaning "preparation for hair" is from 1970s.
Online Etymology Dictionary, © 2001 Douglas Harper
Cite This Source
Cite This Source
mousse
savoury or sweet dish with the consistency of a dense foam, composed of a pureed chief ingredient mixed with stiffly beaten egg whites, whipped cream, or both. Mousses are almost always cold dishes, sweet mousses sometimes being served frozen. Savoury mousses are frequently prepared from poultry, foie gras, fish, or shellfish, to be eaten as a first course or light entree. They may be stabilized by the addition of gelatin.
Learn more about mousse with a free trial on Britannica.com.
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
Cite This Source
Cite This Source
>
