Mindblown: a blog about philosophy.
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Entree
The principal dish of a meal in the U.S. In North America an entre’e is the main dish of a meal; in Britain it is the dish served before the roast; and in France it is the third course, one usually served with a white or brown sauce. In a sense, it is the British…
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Enrobe
To coat a product, generally by dipping.
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Enriched
Generally means replacement of nutrients which are lost in processing; sometimes means addition of nutrient(s). The process of returning foods of some nutritional elements removed during processing, enrichment. Having something extra added. For example, vitamins or minerals may be added to a food in order to enrich it. Term used to describe a food to…
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En papillote
Sealing food in a parchment bag prior to baking, and opening the papillotes in front of guests so they can savor the aroma of this Creole classic.
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Enology
The art, science and study of wine-making. The science of producing and evaluating wine. Also spelled oenology.
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Endotoxin
A toxin produced with an organism, liberated only when the organism disintegrates. A lipopolysaccharide (fat/sugar complex; poison, also known as LPS) which forms an integral part of the cell wall of gram negative bacteria. It is only released when the cell is ruptured. It can cause, among other things, septic shock and tissue damage. Pharmaceutical…
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En Brochette
Broiled on a skewer.
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Emulsifier
A compound or substance which promotes and stabilizes a finely-divided dispersion of oil and water. An ingredient that brings two normally incompatible materials together and binds them into a uniform and fairly stable blend. A food additive used to keep fats from separating from the other ingredients in a food.
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Emboss
Raised design or lettering on the surface of an object.
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Effluent
Waste water or other liquid, partially or completely treated or untreated flowing out of a processing operation or treatment plant.
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