Glossary F
Deutsch: Foie / Español: Foie / Português: Foie / Français: Foie / Italiano: Foie
Foie refers to the liver of a duck or goose, often associated with foie gras, a delicacy in French cuisine. It is known for its rich, buttery texture and intense flavour. Foie gras is traditionally prepared by specially fattening the liver of the bird, often through a feeding process called gavage. It can be served in various ways, including pan-seared, as a pâté, or incorporated into gourmet dishes.
Deutsch: Flexibilität / Español: Flexibilidad / Português: Flexibilidade / Français: Flexibilité / Italiano: Flessibilità
Flexibility in the food context refers to the physical adaptability of food ingredients or dishes, meaning how well they can be shaped, stretched, bent, or modified without breaking. It can also refer to the versatility of ingredients in different recipes. For example, dough needs flexibility for bread and pastries, and pasta dough must be stretchable for shaping. Additionally, some ingredients, like tofu or eggs, are "flexible" because they can be used in many different types of dishes.
Deutsch: Fudge / Español: Fudge / Português: Fudge / Français: Fudge / Italiano: Fudge
Fudge is a rich, sweet confection made primarily from Sugar, butter, and Milk or cream. It has a soft, smooth, and dense texture, often flavoured with chocolate, but it can also include a variety of other flavours like vanilla, peanut butter, or caramel. Fudge is typically cut into small squares or pieces and enjoyed as a sweet treat or Dessert.
Deutsch: Zuckerguss / Español: Glaseado / Português: Cobertura / Français: Glaçage / Italiano: Glassa
Frosting is a sweet, creamy topping used to cover or decorate cakes, cupcakes, and other baked goods. It typically consists of Sugar, butter, or shortening, and may include flavourings like vanilla or chocolate. Frosting adds both taste and aesthetic appeal to desserts, often providing a smooth, rich layer that can be spread or piped into decorative designs.
Deutsch: Duft / Español: Fragancia / Português: Fragrância / Français: Parfum / Italiano: Fragranza
Fragrance in the food context refers to the pleasant and aromatic scent that food releases during preparation, cooking, or when served. The fragrance of food is an essential part of the eating experience, as it enhances anticipation and influences how we perceive flavour. Different ingredients, spices, and cooking methods produce unique fragrances that contribute to the overall appeal of a dish.