Glossary J
Deutsch: Fruchtsaft
Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, as for smoothies.
Deutsch: Saftigkeit, Español: Jugosidad, Português: Suculência, Français: Jutosité/Moelleux, Italiano: Succosità
Juiciness in the food context is not an edible food item but a sensory attribute that describes the perception of moisture within a solid or semi-solid food during mastication (chewing). It is a highly valued characteristic, especially in meat, poultry, and fruits, as it is intrinsically linked to flavor, tenderness, and overall palatability.
Julienne refers to the foods that are cut in long, thin strips. Julienne is a culinary term which is usually associated with a particular cut of vegetables, but may be applied to cooked meat or fish which are often used as garnishing or in soups
Julienne also means to cut food into long, thin or match-like strips about 3 mm (millimeter) wide and 4 to 5 centimeters long
Deutsch: Julienne schneiden / Español: Cortado en juliana / Português: Cortado em juliana / Français: Coupé en julienne / Italiano: Tagliato a julienne
Julienned refers to a culinary technique in which vegetables or other food items are cut into thin, matchstick-like strips. This method of cutting not only enhances the visual appeal of the dish but also ensures uniform cooking and texture.