Editing 1774: Adjective Foods
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* '''Cage-free''': A term typically used to describe chicken. Chickens are usually farmed in tight cages and not allowed to move freely. Ethical concerns for the chickens' welfare led to preference for better handling methods such as "cage-free" and "{{w|Free-range_eggs|free range}}". These terms however are still often abused by farmers looking to maximize their profits, as "cage-free" can simply mean crowded in a filthy barn, and "free range" might be a tiny patch of grass which chickens are allowed to, but rarely actually, visit. | * '''Cage-free''': A term typically used to describe chicken. Chickens are usually farmed in tight cages and not allowed to move freely. Ethical concerns for the chickens' welfare led to preference for better handling methods such as "cage-free" and "{{w|Free-range_eggs|free range}}". These terms however are still often abused by farmers looking to maximize their profits, as "cage-free" can simply mean crowded in a filthy barn, and "free range" might be a tiny patch of grass which chickens are allowed to, but rarely actually, visit. | ||
* '''Gourmet''': Another generic term that indicates sophisticated, fancy, or exotic properties. Any food can be labeled "gourmet" without any objective standard. | * '''Gourmet''': Another generic term that indicates sophisticated, fancy, or exotic properties. Any food can be labeled "gourmet" without any objective standard. | ||
− | * '''Fire-roasted''': A method of preparation by heating food over an open flame (as opposed to | + | * '''Fire-roasted''': A method of preparation by heating food over an open flame (as opposed to a microwave). This process typically gives the food a distinct flavor through {{w|caramelization}} and by absorbing the smoky flavor from the fire itself. |
* '''{{w|Glaze_(cooking_technique)|Glazed}}''': A description indicating that the food has been coated with a thin layer of glossy liquid. This is usually done to improve the flavor and texture. | * '''{{w|Glaze_(cooking_technique)|Glazed}}''': A description indicating that the food has been coated with a thin layer of glossy liquid. This is usually done to improve the flavor and texture. | ||
* '''{{w|Flamb%C3%A9|Flambé}}''': A method of preparation by adding alcohol to the food and setting it on fire. This is mainly done for dramatic presentation in a restaurant setting. The alcohol content, and the flames to a lesser extent, can give food additional flavors. Note that food that is packaged cannot be flambé (burning),{{Citation needed}} although in principle the customer could set it on fire. | * '''{{w|Flamb%C3%A9|Flambé}}''': A method of preparation by adding alcohol to the food and setting it on fire. This is mainly done for dramatic presentation in a restaurant setting. The alcohol content, and the flames to a lesser extent, can give food additional flavors. Note that food that is packaged cannot be flambé (burning),{{Citation needed}} although in principle the customer could set it on fire. | ||
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* '''Artisanal''': Similar to "bespoke", this is a word meaning "created by hand by a skilled craft worker". Again this is in contrast to mass-produced items in factories where most preparation is done by machines and where workers have little knowledge of the methods. | * '''Artisanal''': Similar to "bespoke", this is a word meaning "created by hand by a skilled craft worker". Again this is in contrast to mass-produced items in factories where most preparation is done by machines and where workers have little knowledge of the methods. | ||
* '''{{w|Kosher_foods|Kosher}}''': A term which designates foods that may be consumed in accordance to Jewish religious dietary laws. This is important to people who follow Jewish practices, but otherwise has little significance to non-Jewish people. | * '''{{w|Kosher_foods|Kosher}}''': A term which designates foods that may be consumed in accordance to Jewish religious dietary laws. This is important to people who follow Jewish practices, but otherwise has little significance to non-Jewish people. | ||
− | * '''Grade A''': In some countries and for some specific items (such as eggs in the US), the grade can carry specific meaning about the item's quality and suitability for sale and consumption. However without context for what the food is, this is nothing but another meaningless term which alludes to high quality but carries no weight. | + | * '''Grade A''': In some countries and for some specific items (such as eggs in the US), the grade can carry specific meaning about the item's quality and general suitability for sale and consumption. However without context for what the food is, this is nothing but another meaningless term which alludes to high quality but carries no weight. |
* '''Craft''': A term similar to "artisanal". | * '''Craft''': A term similar to "artisanal". | ||
* '''{{w|Barrel}}-aged''': A term typically used to describe fermented products such as alcoholic beverages, vinegar, and certain sauces. Sealing these items in wooden barrels and allowing them to age helps them to develop more complex flavors. The barrels themselves can also impart flavors to the food. | * '''{{w|Barrel}}-aged''': A term typically used to describe fermented products such as alcoholic beverages, vinegar, and certain sauces. Sealing these items in wooden barrels and allowing them to age helps them to develop more complex flavors. The barrels themselves can also impart flavors to the food. | ||
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* '''Authentic''': Typically used for foods imported from another culture, this term indicates that the ingredients, preparation, taste, etc. are true to the original, native version. It can also indicate that the ingredients are real, not substituted with similar but lower-quality alternatives. However, since there's no objective criteria for what can be called "authentic", the word has largely lost its meaning and the quality of items labeled as such still varies greatly. | * '''Authentic''': Typically used for foods imported from another culture, this term indicates that the ingredients, preparation, taste, etc. are true to the original, native version. It can also indicate that the ingredients are real, not substituted with similar but lower-quality alternatives. However, since there's no objective criteria for what can be called "authentic", the word has largely lost its meaning and the quality of items labeled as such still varies greatly. | ||
* '''Homemade''': Another term which evokes the idea of careful preparation by hand rather than commercial mass production. People will often prefer meals prepared from scratch at home by themselves or close family members, likely because they grew up eating similar meals and have developed a fondness for its particular characteristics. However, there is no reason to believe one will enjoy food prepared in ''someone else's'' home any more than commercially produced versions. | * '''Homemade''': Another term which evokes the idea of careful preparation by hand rather than commercial mass production. People will often prefer meals prepared from scratch at home by themselves or close family members, likely because they grew up eating similar meals and have developed a fondness for its particular characteristics. However, there is no reason to believe one will enjoy food prepared in ''someone else's'' home any more than commercially produced versions. | ||
− | * '''Sun-dried''': A term often applied to | + | * '''Sun-dried''': A term often applied to vegetables that have been, well, dried in the sun, e.g., sun-dried tomatoes. |
− | * '''Whole''': A term applied to food that has not been broken apart into smaller pieces, e.g. whole walnuts | + | * '''Whole''': A term applied to food that has not been broken apart into smaller pieces, e.g., whole walnuts. |
− | * '''Extra sharp''': Often applied to cheeses, indicating a stronger or "sharper" flavor, e.g. extra sharp cheddar cheese. | + | * '''Extra sharp''': Often applied to cheeses, indicating a stronger or "sharper" flavor, e.g., extra sharp cheddar cheese. |
− | * '''Low-calorie''': Used to label foods that have been formulated to deliver fewer calories than a regular food | + | * '''Low-calorie''': Used to label foods that have been formulated to deliver fewer calories than a regular food. |
− | * '''Lite''': Similar to 'low-calorie', 'lite' is applied to foods that have fewer calories or lesser fat content than regular food | + | * '''Lite''': Similar to 'low-calorie', 'lite' is applied to foods that have fewer calories or lesser fat content than regular food. |
* '''Original flavor''': If a company produces many products, it will sometimes differentiate them by flavor. After many years, the first flavor that a product came in can often be preferred by customers. Companies will often capitalize on this by marketing a product as having the "original flavor", rather than one of the variants. | * '''Original flavor''': If a company produces many products, it will sometimes differentiate them by flavor. After many years, the first flavor that a product came in can often be preferred by customers. Companies will often capitalize on this by marketing a product as having the "original flavor", rather than one of the variants. | ||
* '''{{w|Reference_Daily_Intake|Recommended daily allowance}}''' (title text): Information often found in the nutritional information on food labels which compare the amount of {{w|macronutrients}}, vitamins and minerals to a prescribed standard amount an average person is deemed to require in their daily diet. | * '''{{w|Reference_Daily_Intake|Recommended daily allowance}}''' (title text): Information often found in the nutritional information on food labels which compare the amount of {{w|macronutrients}}, vitamins and minerals to a prescribed standard amount an average person is deemed to require in their daily diet. |