Glossary B

Brigade de cuisine refers to a system of hierarchy found in restaurants and hotels in France that employ extensive staff and are commonly referred to as kitchen staff, each having different duties and responsibilities to perform.

Brigadeiro refers to a popular delicious sweet/dessert which can be considered as Brazil's national dessert. Brigadeiros look like balls of chocolate similar to truffles. A thick mix of condensed milk, butter and chocolate powder is rolled into small balls and cooked. Once cooled, they are covered in chocolate sprinkles like a truffle. They are named after a Brigadier that helped stop a communist coup in Rio. Brigadeiros are usually served in every Brazilian birthday party and special occassions.

Deutsch: Brin / Español: Brin / Português: Brin / Français: Brin / Italiano: Brin

Brin in the food context refers to dried fruit or vegetable residue, typically leftover after extracting juice or oil. It can be made from a variety of sources, such as apples, grapes, or olives. Brin is used for culinary purposes, particularly as a flavour enhancer, thickening agent, or as a base for fermentation and animal feed. In some regions, apple brin or olive brin is more common.

Brindisi refer to DOC red and rose wines which are made from negroamoro grapes grown near Brindisi, a port city in southeastern Apulia in Italy.

Deutsch: Lake / Español: Salmuera / Português: Salmoura / Français: Saumure / Italiano: Salamoia

Brine in the food context refers to a solution of water and salt used primarily for preserving, seasoning, or tenderizing food. Often, sugar, herbs, and spices are added to enhance flavor. Brining is a method that dates back centuries and remains a staple in culinary traditions around the world.

To brine:
Dissolved salt, used for liquid salted foods.

Deutsch: Einlegen in Salzlake / Español: Salmuera / Português: Salmoura / Français: Saumurage / Italiano: Salamoia

Brining in the food context refers to the process of soaking food, typically meat or Fish, in a solution of water and salt (sometimes with additional flavourings) to enhance its flavour, juiciness, and tenderness. This technique helps food retain moisture during cooking and infuses it with seasonings.

Brioche refers to a rich yeast dough containing large amounts of eggs and butter.

Deutsch: Bruststück / Español: Pecho de res / Português: Peito bovino / Français: Poitrine de bœuf / Italiano: Punta di petto

Brisket in the food context refers to a cut of meat from the lower chest or breast of beef or veal. It is known for its rich flavor, coarse texture, and high connective tissue content, which makes it ideal for slow cooking methods. Brisket is a beloved staple in several global cuisines and is often associated with comfort food and festive gatherings.

Deutsch: Spröde / Español: Quebradizo / Português: Quebradiço / Français: Cassant / Italiano: Friabile

The term Brittle describes a key textural property in food science, where materials fracture or shatter under minimal mechanical stress without significant plastic deformation. This characteristic is critical in product development, sensory evaluation, and quality control across various food categories, from confectionery to baked goods.

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Glossary B

Brigade de cuisine

Brigadeiro

Brin

Brindisi

Brine

Brine - How to

Brining

Brioche

Brisket

Brittle

Glorious Food

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