Glossary B

Blanket Tripe refers to the smooth tripe from the first stomach of the cow or ox which is considered to be the finest of the three (3) types of tripe from the cow or ox. The other two (2) are Honeycomb and Thick Seam Tripes. The first of the cows stomach is the "Banket" Tripe or the Rumen which is the largest part and holds up to 50 gallons of partially digested food. Good bacteria in the Rumen helps soften and digest the cows food and provides protein for the cow. Blanket Tripe is also known as Plain tripe.

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Blanquette refers to a stew of chicken, veal, or lamb in a white sauce

Blanquette de Veau refers to a white stew of veal. This is a classic French stew which is made from veal, mushrooms, and onions. The stew is first simmered in a white stock, then served in a Velouté sauce finished with egg yolk and cream. Velouté sauce is made by mixing a white roux with white stock from light chicken or veal stock.

Blasige Rauke (Eruca vesicaria sativa) is a German word for arugula

Blattgemüse is a German word for leafy, green vegetables

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Other definition:
Blattgemuse isthe German word forleafy vegetable

Ble is the French word for wheat

Blechkuchen is the German word for sheet cake or a cake baked in cake tray/baking sheet. It is when the Batter or the dough is spread on the baking/cake tray/sheet then baked and then spreaded or filled with other ingredients. Moreover, Blechkuchen is so called as such because the cake is baked in a baking sheet/cake tray

Examples of famous sweet Blechkuchen from Germany are Donauwelle, Bienenstich, Butterkuchen, Zwetschgenkuchen and lot more considering that different kinds of fillings or toppings can be used. Zwiebelkuchen is a kind of savory "Blechkuchen".

Blechkuchen are generally rectangular in form and they are cut into squares when served.

Blech means "sheet" of metal and in German it refers to "metal baking sheet/cake tray" used to make their varieties of Blechkuchen.

Pictures shown below is a portion of Butterkuchen which is an example of Blechkuchen.

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A list of books about the topic Blechkuchen

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Blend is a coffee term that refers to a mixture of two or more single-origin coffees.

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Blette is the name of Swiss chard in Monaco.

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Bleu de Bresse refers to a Cheese from the Rhone-Alps Region of France which is a cylindrical Cheese with a soft, rich, buttery pate with a blue penicillin mould adding a mushroom flavour.

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