Glossary E

Eori-gul-jeot refers to a Korean traditional fermented dish made with salted oysters and hot pepper powder. The name of the dish is presumed to come from the Korean verb "eol-eol-ha-da" (to be spicy), which was modified into the prefix "eori-". Eori-gul-jeot earned nationwide fame after priest Muhak, charmed by the flavorful, piquant taste of the salted oysters, offered them to King Taejo. Since then, the dish has been considered a local specialty of Seosan City, South Chungcheong Province. Muhak is a great Buddhis priest who was the adviser to King Taejo, founder of the Joseon Dynasty (1392~1910)

Eperlan is the French term for "Smelt" or whitebait, a kind of fish that is usually fried, often imported but still found in the estuaries of the Loire.

épicé is a French word for spicy

Epicure is the name given to a person who appreciates fine food; a lover of food and wine; a gourmet ; gourmand, gastronom.

Epinards is a French term for spinach.

Eplekake is the Norwegian ter for "Apple Cake"

Deutsch: Gerätewartung / Español: Mantenimiento de equipos / Português: Manutenção de equipamentos / Français: Maintenance des équipements / Italiano: Manutenzione delle attrezzature

Equipment Maintenance in the food industry refers to the systematic processes and procedures implemented to ensure the optimal performance, safety, and longevity of machinery and tools used in food production, processing, and packaging. It encompasses preventive, predictive, and corrective measures designed to minimize downtime, comply with hygiene standards, and uphold product quality. Given the stringent regulatory requirements and the critical role of equipment in food safety, maintenance practices must align with international standards such as ISO 22000 and HACCP (Hazard Analysis Critical Control Points).

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Glossary E

Eori-gul-jeot

Eperlan

Épicé

Epicure

Epinards

Eplekake

Equipment Maintenance

Erbe cipolline

Erbo

Erbsen

Glorious Food

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