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Gelatin or gelatine (from Latin gelatus 'stiff, frozen') is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and ...
Popular choices for egg consumption are chicken, duck, quail, roe, and caviar, but the egg most often consumed by humans is the chicken egg, by a wide margin. List of egg dishes. List of egg topics. Fried eggs. A batch of tea eggs with shell still on soaking in a brew of spices and tea, an example of edible eggs.
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate ...
A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. [1]
Condiment. Tray of condiments and spices. A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavour, [1] or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to taste by the diner.
In a general sense, an ingredient is a substance which forms part of a mixture. In cooking, recipes specify which ingredients are used to prepare a dish. Many commercial products contain secret ingredients purported to make them better than competing products. In the pharmaceutical industry, an active ingredient is the ingredient in a ...
Algal food ingredients (6 P) B. Baking mixes (1 C, 30 P) Blood as food (1 C, 3 P) Brewing ingredients (1 C, 14 P) C. Condiments (20 C, 131 P)
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region. [1]
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