The Glorious Food Glossary
The Glorious Food Glossary tells you everything important about the world of food. The Food Glosssary is all about different kinds of food from all over the world and how they are prepared and what their main ingredients are.
Moreover, the glossary is all about what people all over the world are eating and drinking and their activities, festivities, marriages, etc that involves food.
This Food Glossary is all about food . . . glorious food. We tell you about the food, some stories about them and we try our best to make photos of them as we travel around the world. As of now, we are featuring extensively foods from Germany, the Philippines and the State of Kerala, India, but we will add more pictures for you to enjoy as we discover the food of the world... as we travel around the globe.
All articles are available through the search function or via the A to Z line at the top of every page.
Inihaw na Hito
English: Grilled Catfish / Deutsch: Gegrillter Wels / Español: Bagre a la Parrilla / Português: Bagre Grelhado / Français: Poisson-chat grillé / Italiano: Pesciolino da griglia /
Inihaw na Hito is one of the grilled/broiled foods from the Philippines which makes use of Catfish/Cat Fish called Hito in the country.
Inihaw na Hito is often served with a Sawsawan (dip) made from Calamansi juice (local lemon from Philippines) and Patis (fish sauce ).
Honestly, I have never tasted Hito in my entire adult life because my Mom never bough any fish caught from the rivers or lakes in the Philippines as she found it unsafe to eat due to dirty and polluted rivers and lakes of the Philippines.
Picture below is Inihaw na Hito (Grilled Catfish/Cat Fish) on display in one of the FastFood Chains serving Filipino foods in San Pablo City, Laguna, Philippines
Lengua
Deutsch: Zunge (Lebensmittel) / Español: lengua (alimento) / Português: língua (alimento) / Français: langue (aliment) / Italiano: lingua (alimento)
The term lengua refers to the edible muscle of an animal's tongue, commonly used in culinary traditions worldwide. As a protein-rich organ meat, it is valued for its tender texture and distinct flavor, often prepared through slow cooking methods. This article explores its characteristics, preparation techniques, and cultural significance in gastronomy.
Soaking
Deutsch: Einweichen / Español: Remojo / Português: Deixar de molho / Français: Trempage / Italiano: Ammolamento
Soaking is a culinary technique that involves submerging food items, typically grains, legumes, nuts, or seeds, in water for an extended period. This process is employed to soften the food, reduce cooking time, and enhance digestibility. The practice of soaking is rooted in traditional cooking methods and is widely recognized for its nutritional benefits and ability to improve the texture of various ingredients.
Client
Deutsch: Gast / Español: cliente / Português: cliente / Français: client / Italiano: cliente
A client in the food industry refers to an individual or entity that purchases or commissions food-related services or products. This term encompasses a broad spectrum, from private consumers to large-scale businesses, and plays a pivotal role in shaping supply chains, service standards, and market trends. Understanding the dynamics of this relationship is essential for food producers, distributors, and service providers.
Grilling
Deutsch: Grillen / Español: Asar a la parrilla / Português: Churrasco / Français: Grillage / Italiano: Grigliata
The term Grilling refers to a cooking method that involves applying dry heat to food from below, typically using an open flame or radiant heat source. This technique is widely practiced across cultures, often associated with outdoor cooking and social gatherings. It distinguishes itself from other heat-based methods by its direct exposure to high temperatures, which creates distinctive flavors and textures.