Glossary E

The food glossary +++ 'Eghale', 'Eghajira', 'Extract'
Escalop refers to French cooking term for a thin slice of meat that is pounded out to make it thinner.

Escargot is a French word fosnail.

Escarole is a French word for salad green which is a variety of the endive (Cichorium endivia) that have leaves with irregular frilled edges.

Extract refers to flavors drawn from certain food that is used to flavor other food items, an example is vanilla extract, a flavor drawn from vanilla used to flavor many dishes

see also:
"Extract" is in the NAICS Code "311942"
  (Spice and Extract ManufacturingPectin manufacturing)

Epinards is a French term for spinach.

Erdbeerkuchen is a German word for strawberry cake