Part 5
The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)
"E"
Follow Wine, Dine, and Play:
This grand dictionary is broken down into 22 separate parts
***
A glossary of terms used in recipes, cookbooks, wine lists, culinary journals, festival guides, and restaurants from around the world:
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…
“This glossary is large but incomplete, and it is constantly being updated and revised. I encourage you the reader as a lover of food, beer, liquor, and wine to recommend any additions or modifications to this dictionary.”
– Chef Sean, September 2013
Last Updates made on April 15, 2017 with along way to go
E
E.T. Cereal – Ralston (1984):
Earl Routh (Chef):
Easter Bread: Is a metaphor for the resurrection of Christ, and several cultures have celebratory Easter bread—often a rich, sweet yeast style baked with eggs, fruits, and nuts. Examples include English hot cross buns, Italian Colomba di Pasqua baked in the shape of a dove, Greek tsoureki, plaited with nestled red Easter eggs (symbolic of the blood of Jesus), and Russian kulich, a cake-like yeast loaf filled with candied fruit and often iced.
Eat:
Eberhard Anheuser: (1805-1880) was a German-born soap and candle maker as well as the father-in-law of Adolphus Busch, the founder of the Anheuser-Busch Company. He and two of his brothers moved to America in 1842. He was a major creditor of the Bavarian Brewery Company, a struggling brewery founded in 1853.
"Ebla" Beer: The Ebla tablets, discovered in 1974 in Ebla, Syria and date back to 2500 BC, reveal that the city produced a range of beers, including one that appears to be named "Ebla" after the city.
Edam cheese:
Edible:
Edna Lewis (Chef):
Edward: American Pale Ale (APA) / 5.20% ABV Hill Farmstead Brewery
Eel (Elver): Unlike other fish, Eels migrate from freshwater to spawn in the Sargasso Sea. Try smoked eel with a simple salad of chicory, lardoons of bacon and croutons.
Egg Bread and Egg Wash: When mixed into a recipe, eggs provide added leavening, yellow color, softness and richness to sweet breads and other recipes, such as brioche and challah. When mixed with water or milk and brushed on the outside of bread prior to baking, an egg wash gives a glossy sheen and deeper color to the bread.
Egg Flakes: Tiny, flat squares.
Egg Noodles: Usually ribbons in varying widths; may be cut long or short.
Eggo (breakfast cereal) – Kellogg's (2006 – present):
Eggplant:
Egg Whites:
Egg white Omelet:
Eggs:
Eggs and Soldiers:
Eggs Benedict:
Eggs in a hole:
Eighth barrel: An eighth barrel has the same dimensions as a sixth barrel, but the bottom 7 inches are hollow.
Einstein Bros. Bagels: American Chain Restaurant
El Meson Sándwiches: Puerto Rican Chain Restaurant
Elbow Macaroni: A short, curved type of macaroni (spelt ‘maccheroni’ in Italian), and often served with cheese in America.
Elder:
Elderberry:
Elena Arzak (Chef):
Elias Mamalakis (Chef):
Eliche: Pasta spirals, similar to fusilli.
Elijah Joy (Chef):
Elk medallions:
Emeril Lagasse (Chef):
Emmental:
Empanada Bread (pastry dough): Stuffed with a filling then fried or baked. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Spanish empanadas are usually pie-shaped, made with a broad variety of fillings (including pork, sausage, cod, and sardines) and served in wedges; Latin American empanadas are typically made in individual, half-moon-shaped portions and filled with minced, seasoned meat. Some Mexican restaurants serve dessert empanadas as well, and “gourmet” empanadas are interpreted by fine chefs.
Emulsify: A liquid mixture suspended in another mixture to prevent separation. Emulsification is a process in which a well blended mixture of two liquids that normally don't combine, (i.e. oil, eggs, or water) to prevent a separation. It is achieved by slowly adding the former to the later and mixing rapidly. Mayonnaise and Hollandaise sauce are two examples of oil in water emulsions.
En brochette: To cook on a skewer
En chemise: “With their skin”, generally referring to potatoes
En coquille: Served in a shell
Enchilada: Rolled or flat corn tortillas topped or stuffed with meat, cheese, onions, and red or green Chile sauce.
Enchilada Sauce:
Endive:
En tasse: Served in a cup
English Bitter: His expression first appeared in the early 19th century as part of the development and spread of Pale Ale. Breweries would tend to designate beers as "pale ale", though customers would commonly refer to the same beers as "bitter". It is thought that customers used the term bitter to differentiate these pale ales from other less noticeably hopped beers.
English Muffin: A fork-split yeast roll related to the crumpet, popular as breakfast bread and as the base for dishes such as Eggs Benedict. English muffins were originally made by cooking dough in a circular form on a griddle. In the United Kingdom, they are simply called Muffins.
English Porter: Is a dark style of beer originating in London in the 18th century, descended from brown beer, a well hopped beer made from brown malt.
English Potted Crab with toast:
English Saffron Bread:
Enoki Mushrooms: See Nametake Mushrooms
Enokitake Mushrooms (Flammulina velutipes): Easy to cultivate and often used in soups.
Enrico Righi (Baker):
Enrique Olvera (Chef):
Entrée: Main course of the meal
Entremetier (entrée preparer): Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.
Epazote:
Ephraim: American Double / Imperial IPA / 10.50% ABV Hill Farmstead Brewery
Épi: A French wheat bread shaped to resemble a sheaf of wheat. To those who do not know what wheat looks like, it may look like a tree.
Epicure: A lover of food and wine
Epigramme: An entree of two pieces of meat prepared differently but generally cooked and served together
Epoisses: This Burgundy Region cow’s milk cheese (AOC), was first made by monks in the Abbaye de Citeaux, in the heart of Burgundy. It is said that Napoleon liked this cheese very much. It is one of last cheeses involving milk coagulation in France. The milk is coming from cows, which have grazed for three months in the meadows of Burgundy. The cheese is kept in a humid cellar. After one month, it is washed again with a mix of rainwater and Marc de Bourgogne's spirit, two to three times a week. It has a powerful rich flavor, salty and creamy with a pungent smell, recommended with a white wine from Burgundy or sweet wine such as Sauternes.
Eric Ripert (Chef):
Escabeche: The Spanish word for "pickled." It usually refers to fresh fish (and sometimes poultry) that is fried, then picked in vinegar, spices, hot peppers and oil.
Escallop: To cut into thin slices or bake in a white sauce with a topping of crumbs
Escargot: French word for Snail
Escarole: A salad green from the endive family
Escoffier, Georges Auguste:
Escoveitched Fish:
Espagnole Sauce: A rich brown Spanish sauce, made from brown stock, caramelized Mirepoix and tomato puree, and seasonings.
Ettore Boiardi:
Eugenia:
Euro-Asian Cuisine:
Evaporated Milk: Canned and unsweetened milk that has much of the water content removed via evaporation. It is similar to condensed milk, although not as sweet.
Evil Twin Imperial Biscotti Break: American Double / Imperial Stout / 11.50% ABV Evil Twin Brewing
Ewe's Milk:
Executive Chef:
Expediter: Takes orders from the dining room and distributes them to the various kitchen stations; may also be performed by the Sous-chef de Partie
Exponential Hoppiness: American Double / Imperial IPA / 11.00% ABV - Alpine Beer Company
Extract: Drawing flavors from certain foods, used to flavor other food items
Extracts: Concentrated flavorings derived from various foods or plants, usually through evaporation or distillation. They deliver a powerful flavor impact to foods without adding excess volume or changing the consistency.
Ezekiel Bread: Ezekiel bread is healthy bread made from a combination of barley, beans, lentils, millet, spelt, and wheat. The recipe comes from Ezekiel 4:9 in the Old Testament, specifically: “Take also unto thee wheat, and barley, and beans, and lentils, and millet, and spelt, and put them in one vessel, and make bread of it....” Rich in protein, vitamins, minerals, amino acids and natural fiber with no added fat, it is very flavorful and enjoyed by people who pursue a healthy diet. Ezekiel bread is exceptionally nutritious: When the six grains and legumes are sprouted and combined, a complete protein is created that closely parallels the high quality protein found in milk and eggs. In fact, it is 84.3% as efficient as the highest-recognized source of protein.
Part 5
by:
Sean Overpeck (CFE)
Executive Chef
Father, Husband, Wine Drinker
Restaurant nut, History and
Star Trek lover
About Sean:
I am based out of St. Petersburg, Florida working in the food service industry for over twenty years, and am currently with the American Embassy as the Executive Chef. Formally I have worked with groups contracting in Afghanistan, and Antarctica, also working in restaurants in and around Atlanta, Georgia prior to the wars. I have also owned a catering company and served proudly in the United States Army Food Service Program. The idea for Wine, Dine, and Play started in late 2012 after a trip to Jordan, when I was asked by friends to write down the experiences from a few restaurants, wine from the region that I tasted, and locations of interest such as Petra. Since that time, over 300 articles have been written, including fifteen restaurants from the worlds top 100 lists of San Pellegrino and the Elite Travelers Guide. There are articles on exotic world locations such as Victoria Falls, and South African Safari’s; food recipes & Grand Food Dictionaries; ethnic country cuisines such as Afghan, and Peruvian; tasting tours of world cities like Charleston, Cape Town, and Dubai; and of course wine from vineyards in California, Oregon, the Carolina’s, South Africa, New Zealand, and Australia, with much more to see and write about.
Who is John Galt?
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Other articles of interest on Wine, Dine, and Play:
Shark Cage Diving in Gansbaai, South Africa
The Burj Khalifa Tower in Dubai, UAE
TTFN
