Glossary E

Deutsch: Energieintensität / Español: Intensidad energética / Português: Intensidade energética / Français: Intensité énergétique / Italiano: Intensità energetica

Energy Intensity in the context of food refers to the amount of energy consumed per unit of output within the food production, processing, distribution, and consumption system. It serves as a critical metric for assessing the efficiency and sustainability of food systems, particularly in relation to resource use, environmental impact, and economic viability. The concept integrates energy inputs from both direct sources, such as fuel and electricity, and indirect sources, including embedded energy in materials and infrastructure.

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English Breakfast refers to the traditional and substantial first meal which may consists of porridge or stewed prunes, melon, yogurt, boiled eggs, or bacon and eggs,cereals, ham, fish, baked goodies, sausages, grilled or fried mushrooms or tomatoes with fried bread, followed by toasted bread and marmalade and tea or coffee. The Modern English Breakfast is more simple that the traditional English Breakfast. It is generally served in hotels or motels for tourist or travellers which may include cereals, bacon and eggs, toasted bread and marmalade with tea or coffee. English Breakfast is also called Full Breakfast and served in restaurants or inns. Definition Traditional breakfast (also called full breakfast, and served in inns or restaurants) may include cereals, porridge or stewed prunes, melon, yogurt, boiled eggs or bacon and eggs, grilled fish, sausages, grilled or fried mushrooms or tomatoes with fried bread, followed by toasted bread and marmalade and tea or coffee. Modern English breakfast (served in hotels or motels) may include cereals, bacon and eggs, toasted bread and marmalade with tea or coffee. See also American breakfast and continental breakfast.

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English trifle refers to a refrigerator cake of sliced sponge jelly roll with Madeira wine and custard dressing.

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Engurma refers to a staple food in Eastern Africa which is a thick porridge made from maize.

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Ensaimada is a delectable pastry hailing from the Spanish island of Mallorca, known for its delicate, coiled shape and sweet, airy texture. This cherished pastry has gained popularity not only in Spain but also in various parts of the world. In this article, we will explore the culinary significance of Ensaimada, its preparation methods, potential risks related to its consumption, its historical and legal context, and similar pastries found globally.

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Deutsch: Bauernsalat / Español: Ensalada Payesa / Português: Salada Camponesa / Français: Salade Paysanne / Italiano: Insalata Contadina /

Ensalada Payesa refers to Ibiza's country salad made from a mixture of peeled and diced boiled potatooes, tomatoes, red peppers, hard -boiled eggs, garlic cloves and onion and dressed only with olive oil and salt to taste. Ensalada Payesa is served cold.

Ente is a German word for duck

Entfetten is a German word which means "to degrease", for example, degrease the deep-fried foods.

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entkernte Äpfel is the German for "cored apples"

Deutsch: Entrecôte / Español: Entrecot / Português: Entrecôte / Français: Entrecôte / Italiano: Entrecote

The Entrecôte is a premium cut of beef renowned for its tenderness and rich flavor, originating from the rib section of cattle. This term, deeply rooted in French culinary tradition, refers to a specific portion of the ribeye steak, often prepared with minimal seasoning to highlight its natural qualities. Its preparation and cultural significance vary globally, making it a staple in fine dining and grilling traditions.

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