Glossary F
Deutsch: Fleisch / Español: Carne / Português: Carne / Français: Viande / Italiano: Carne /
With regard to biology, flesh is the soft substance of a human or other animal body that consists of muscle and fat; for vertebrate, this especially includes muscle tissue (skeletal muscle), as opposed to bones and viscera. Flesh may be used as food, in which case it is commonly called meat.
Deutsch: Flexibilität / Español: Flexibilidad / Português: Flexibilidade / Français: Flexibilité / Italiano: Flessibilità
Flexibility in the food context refers to the physical adaptability of food ingredients or dishes, meaning how well they can be shaped, stretched, bent, or modified without breaking. It can also refer to the versatility of ingredients in different recipes. For example, dough needs flexibility for bread and pastries, and pasta dough must be stretchable for shaping. Additionally, some ingredients, like tofu or eggs, are "flexible" because they can be used in many different types of dishes.
Deutsch: Florentiner Art / Español: A la florentina / Português: À florentina / Français: Florentine / Italian: Alla fiorentina
Florentine in the food context refers to a style of preparation that typically involves a dish being served with spinach and often a creamy sauce, such as Mornay sauce (a cheese-flavored béchamel). The term originates from Florence, Italy, and is commonly associated with dishes like Eggs Florentine or Chicken Florentine.