Glossary F
Deutsch: Fladenbrot / Español: Pan plano / Português: Pão achatado / Français: Pain plat / Italiano: Pane piatto
Flatbread is a type of bread that is made with flour, water, and salt, and then thoroughly rolled into flattened dough. Flatbread is one of the oldest forms of bread, with variations found in many cultures around the world.
Deutsch: Plattfisch / Español: Pez plano / Português: Peixe chato / Français: Poisson plat / Italiano: Pesce piatto
Flatfish in the food context refers to a group of fish species characterized by their unique physical structure, with both eyes located on one side of their flattened bodies. This adaptation allows them to live and camouflage themselves on the seafloor. Flatfish are highly prized in culinary circles for their mild flavor and delicate, flaky texture.
Flauta in the food context refers to a delicious and popular Mexican dish known for its crispy, flute-like appearance. This savory treat is made by rolling various fillings, such as seasoned meat, cheese, or vegetables, inside a tortilla, then deep-frying it until golden and crunchy. Flautas are often served with a variety of toppings and accompaniments, making them a beloved item in Mexican cuisine.
Flauzen refers to a dish from Saarland, Germany. It is a salad made of Tripe (tripe salad).
Flauzen is made by cooking the Tripe for about 2 hours until it is tender then cut into thin strips. The thin strips of cooked Tripe is then placed in a bowl or a glass , plenty of white onions are added, then a sauce made from a mixture of oil, vinegar, salt, pepper and bay leaves is poured into the glass. This mixture is then placed into the cold cellar or in a refrigerator for three (3) days.
Flauzen is best when served with dark bread with butter. It goes well with Saarland beer or an Alsatian Edelwicker
Deutsch: Geschmack
Flavor (American English), flavour (British English), or taste is the perceptual impression of food or other substances, and is determined primarily by the chemical senses of the gustatory and olfactory system. is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat as well as temperature and texture, are also very important to the overall Gestalt of flavor perception. The flavor of the food, as such, can be altered with natural or artificial flavorants, which affect these senses.
Deutsch: Aromatisierung / Español: Saborizante / Português: Aromatizante / Français: Aromatisation / Italiano: Aromatizzazione
Flavoring refers to substances added to food to enhance its taste or smell. These substances can be derived from natural sources, synthesized artificially, or a combination of both. Flavorings play a critical role in the development of sensory profiles that make food products enjoyable and distinctive.