Glossary C
Deutsch: Blattkohl / Español: Berza / Português: Couve / Français: Chou cavalier / Italiano: Cavolo verde
Collard in the food context refers to a type of leafy green vegetable, closely related to cabbage, kale, and broccoli. Known scientifically as Brassica oleracea, collards are characterized by large, dark green, sturdy leaves with a slightly bitter, earthy flavor. They are highly nutritious and widely used in various traditional dishes, especially in Southern American cuisine.
Deutsch: Chapati / Español: Chapati / Português: Chapati / Français: Chapati / Italiano: Chapati
Chapatti is a Hindi word for common unleavened flatbread made of finely ground, whole-wheat durum flour, called atta flour, and cooked in a dry skillet. Chapatti is found throughout Northern India, Nepal and Pakistan's Punjab.
Deutsch: Chicha / Español: Chicha / Português: Chicha / Français: Chicha / Italiano: Chicha
Chicha is a home-brewed drink from Honduras that is made from pineapple skin. Chicha refers also to Venezuela's alcoholic drink made by fermenting corn or rice: It is a widely enjoyed alcohol drink in Venezuela.
Deutsch: Farbe / Español: Color / Português: Cor / Français: Couleur / Italiano: Colore
Colour in the food context refers to the visual appearance and pigmentation of food, which plays a crucial role in influencing perception, taste expectations, and overall appeal. Food colour can be natural, coming from pigments like carotenoids, chlorophyll, and anthocyanins, or it can be artificially added for aesthetic and marketing purposes. It also serves as an indicator of food quality, freshness, and ripeness.
Deutsch: Kohlenhydrat / Español: Carbohidrato / Português: Carboidrato / Français: Glucide / Italiano: Carboidrato
Carbohydrate refers to a macronutrient found in foods such as grains, fruits, vegetables, and dairy products. It is a primary source of energy for the body, breaking down into glucose during digestion. Carbohydrates are classified into simple and complex types, affecting how quickly they provide energy and influence blood sugar levels.
Deutsch: Kontrast / Español: Contraste / Português: Contraste / Français: Contraste / Italiano: Contrasto
Contrast in the food context refers to the difference in flavours, textures, temperatures, or colours within a dish, enhancing its overall sensory appeal. It creates balance and excitement in culinary experiences by combining elements that stand out against each other.