Glossary R
Deutsch: Ruhezeit / Español: Descanso / Português: Descanso / Français: Repos / Italiano: Riposo
Rest in the food context refers to the period during which food is allowed to sit undisturbed after preparation or cooking. This step is essential in many recipes to enhance flavour, improve texture, or allow ingredients to meld properly. Common examples include letting meat rest after roasting to retain its juices or allowing dough to rest during bread-making for better elasticity and structure.
Deutsch: Restaurant / Español: Restaurante / Português: Restaurante / Français: Restaurant / Italiano: Ristorante
Restaurant is a place where people pay to sit and eat meals that are cooked and served on the premises. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines, service models, and dining experiences.
Deutsch: Ergebnis / Español: Resultado / Português: Resultado / Français: Résultat / Italiano: Risultato
Result in the food context generally refers to the outcome of a cooking process, recipe, or food experiment. It can indicate the final dish produced, the success or failure of a recipe, or the sensory attributes (taste, texture, aroma, and appearance) achieved after preparation. Culinary results can be influenced by factors such as ingredients, cooking methods, and timing.
Deutsch: Einzelhandel / Español: Venta al por menor / Português: Varejo / Français: Commerce de détail / Italiano: Vendita al dettaglio
Retail in the food industry refers to the sale of food products directly to consumers, typically through supermarkets, grocery stores, specialty shops, or online platforms. This process involves purchasing food from producers or wholesalers and offering it in smaller quantities to meet consumer demand. Retail plays a key role in connecting food producers with the end consumer and is essential for providing access to a variety of food products in local and global markets.