Glossary B

Brotaufstrich is the German word for "Bread spread", as in butter, potted liver, or margarine.

Deutsch: Brühe
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish.

Broth / Bouillon is a type of clear soups without any solid ingredients

Brouchettes refers to the traditional food of Tangiers, Morocco.

Broudworscht means "fried sausage" in Franconian while it is called Bratwurst in standard German. East Franconian German (in Franconia, i.e. in North Bavaria) is one of the dialects spoken in Bavaria.

Brouillé(e)(s) is the French term which means "scrambled", generally eggs

Brown rice syrup is referring to a natural sweetener made from malted brown rice.

Deutsch: Bräunung / Español: Dorado / Português: Douramento / Français: Brunissement / Italiano: Doratura

Browning in food refers to the process that occurs when food develops a brown colour and rich flavour through heat exposure. This transformation happens through various chemical reactions, primarily the Maillard reaction and caramelisation, which enhance both the taste and appearance of food. Browning is a key technique in cooking and baking, contributing depth and complexity to a dish’s flavour profile.

Brownulated sugar refers to the free-flowing sugar with a medium molasses flavor.

Broyer is a French verb which means "to grind" " to crush"

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Glossary B

Brotaufstrich

Broth

Broth / Bouillon

Brouchettes

Broudworscht

Brouillé

Brown rice syrup

Browning

Brownulated sugar

Broyer

Glorious Food

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