Letter E

E100 (i)
Curcumin: food additive authorized in Europe. Curcumin is the main pigment of turmeric.

E 100(ii):
Turmeric.

E 101 (i):
Riboflavin (lactoflavin), or vitamin B2, obtained by synthesis. Food coloring.

E 101(ii):
Riboflavin-5′-phosphate: a phosphate derivative of riboflavin, produced in vivo from riboflavin by enzymatic reaction. The sodium form is designated E 101(ii). Sometimes still written as "E 106".

E101(iii)     
Riboflavin produced by bacterial fermentation from transgenic {Bacillus subtilis}.

E 102:
Tartrazine, a yellow, synthetic food coloring, authorized in Europe at a level of 50 mg/kg in soups and broths. Must be accompanied by the statement "May have adverse effects on activity and attention in children".

E 104:
Quinoline Yellow, food coloring. In France, its use must be accompanied by the statement "May have adverse effects on activity and attention in children".

E 110:
Sunset Yellow FCF, a synthetic food coloring, is authorized in many products, up to a maximum of 400 mg/kg. Its ADI (Acceptable Daily Intake) is 2.5 mg/kg wt. In France, its use must be accompanied by the statement "May have adverse effects on activity and attention in children."

E120:
Carminic acid (or carmine), also known as cochineal red, is a naturally occurring colorant used in a large number of preparations. The compound itself can be prepared by chemical synthesis, but the permitted food coloring is extracted from insects.

E 122:
Azorubine, or carmoisine, synthetic food coloring, its ADI is 4 mg/kg bw. Its use in France must be accompanied by the statement "May have adverse effects on activity and attention in children".

E123     
Amaranth, a synthetic azo dye, is banned in the United States due to its toxicity. In Europe, its ADI (Acceptable Daily Intake) was lowered to 0.15 mg/kg w/w in 2010 (EFSA).

E 134:
Ponceau red, food coloring.

E 129:
Allura Red, food coloring. Allura Red AC is an azo dye derived from petroleum; its ADI is 7 mg/kg (mcEFSA 2). It is authorized at a level of 300 mg/kg in many preparations.

E 131:
Patent Blue V, blue food coloring

E124     
Ponceau 4R, cochineal red A. This synthetic azo dye sometimes replaces cochineal red (E120). Its ADI has been lowered to 0.7 mg/kg bw in Europe, and its use in France must be accompanied by the statement "May have adverse effects on activity and attention in children".

E127     
Erythrosine, a synthetic coloring agent, has an ADI of 0.1 mg/kg w/w. It is permitted up to a maximum of 200 mg/kg in candied cherries.

E131
Patent Blue V Synthetic colorant authorized in Europe.

E132     
Indigo carmine (indigotin). This is a synthetic derivative obtained from a natural compound extracted from indigo, indigotin. Its ADI is 5 mg/kg w/w.

E133     
Brilliant Blue FCF, synthetic colour, its ADI is 6 mg/kg wc (it has been revised downwards twice, in 1984 and in 2010).

E140(i)     
Chlorophylls, natural coloring extracted from green plants

E140(ii)     
Chlorophyllins, colour obtained by saponification of chlorophylls, to make them more soluble in water.

E141(i)     
Colours obtained by copper stabilization of chlorophylls.

E141(ii)     
Colouring. Copper derivative of chlorophyllins.

E150a     
Ordinary caramel. Prepared by heating carbohydrates, possibly in the presence of soda or acids.

E150b     
Caustic sulfite caramel. Prepared by heating carbohydrates in the presence of sulfites, and possibly also sodium hydroxide or acids. Its ADI is 160 mg/kg w/w.

E150c     
Ammonia caramel. Prepared by heating carbohydrates in the presence of ammonium compounds, and possibly also sodium hydroxide or acids. Its ADI is 100 mg/kg w/w.

E150d     
Ammonium sulfite caramel. Prepared by heating carbohydrates in the presence of ammonium and sulfite compounds, and possibly also sodium hydroxide or acids. This is the most widely used class (over 70% of production). Its ADI is 200 mg/kg wt.

E151     
Brilliant Black BN, Black PN. Synthetic colorant authorized in the European Union. Its ADI is 5 mg/kg w/w.

E153     
Vegetable charcoal. Activated charcoal obtained by calcining plant matter; it is a coloring agent permitted in organic food.

E155     
Chocolate Brown HT. Synthetic azo colouring, its ADI is 1.5 mg/kg w/w in Europe.

E160a(i)     
β-carotene. Produced by synthesis, all-trans isomer with small amounts of impurities. ADI 5 mg/kg w/w.

E160a(ii)     
Carotenoids extracted from vegetables (carrots, alfalfa, other edible plants).

E160a(iii)     
β-carotene, extracted from the mold-like fungus {Blakeslea trispora}. ADI 5 mg/kg bm.

E160a(iv)     
β-carotene, extracted by essential oil of algae {Dunaliella salina}.

E160b     
Annatto (or Annatto). Annatto is a plant rich in carotenoids and apocarotenoids. Its oil and derivatives, bixin and norbixin, are permitted in organic farming. Its ADI is 0.6 mg/kg w/w.

E160b(i)     
Bixin (annatto). Bixin is extracted from annatto by solvents.

E160b(ii)     
Norbixin (annatto). Norbixin is produced from annatto bixin by alkaline hydrolysis.

E160c     
Paprika extract. Paprika is sometimes also used as a flavoring.

E160c(i)     
Paprika oleoresin. Paprika oleoresin is rich in capsanthenein and capsorubin (orange-red colorings).

E160c(ii)     
Paprika extract. Paprika extract has been used as a red dye since ancient times.

E160d     
Lycopene. This naturally derived colorant may potentially be obtained from GMO sources.

E160d(i)     
Synthetic lycopene.

E160d(ii)
Lycopene extracted by solvents from red tomatoes.

E160d(iii)     
Lycopene extracted from {Blakeslea trispora} (mold-type fungus).

E160e     
β-apo-8′-carotenal, β-apocarotenal-8' (C 30). A coloring agent considered safe, apocarotenal is used in a wide range of culinary preparations. Its method of preparation is uncertain; it may be produced by synthesis or extraction. Its ADI is 0.3 mg/kg bw.

E161b     
Lutein: yellow coloring found particularly in eggs.

E161b(i)     
Purified lutein. Purified compound derived from {Tagetes erecta} (marigold).

E161b(ii)     
Crude extract of {Tagetes erecta}.

E161b(iii)     
Esters of purified lutein from {Tagetes erecta}.

E161c     
Cryptoxanthin. Of natural origin, it is rarely used as a coloring agent, more often as a food supplement.

E161d     
Rubixanthine. Natural colorant of limited use.

E161e     
Violaxanthin. Natural colorant of limited use.

E161f     
Rhodoxanthin. Natural colorant of limited use.

E161g     
Canthaxanthin. Although canthaxanthin occurs naturally, it is the synthetic form that is used as a food coloring. Its ADI (Acceptable Daily Intake) is 0.03 mg/kg bw, but dietary intake is more likely due to food supplements than its presence as a coloring agent.

E161h     
Zeaxanthin. Zeaxanthin is a colorant similar to lutein. In fact, it is more commonly used as a food supplement than as a colorant.

E161h(i)     
Zeaxanthin obtained by synthesis.

E161h(ii)     
Zeaxanthin of natural origin, rich in extract of {Tagetes erecta}.

E162     
Beetroot red, betanin. The colorings in beetroot all belong to the betalain class. The main coloring is betanin (more than 75% of the total pigments), accompanied by some other colorings and residues from the extraction process (sugars, salts and proteins, naturally present in beetroot).

E163 (i)     
Anthocyanins of unspecified origin.

E163(ii)         
Grape skin extract, this is the only E163 coloring assessed as an additive by the Codex Alimentarius. Its ADI is 2.5 mg/kg w/w.

E163(iii)         
Blackcurrant extract

E163(iv)         
Purple maize coloring

E163(v)         
Red cabbage coloring

E163(vi)         
Black carrot extract         

E163a     
Cyanidine. A relatively unstable pigment found in red fruits.

E163b     
Delphinidine (phenolic compound).      

E163c     
Malvidin (phenolic compound).      

E163d     
Pelargonidin (phenolic compound).      

E163e     
Peonidin. The name of this dye comes from the peony, of which it is one of the pigments.

E163f     
Petunidine. Dye first identified in petunia, although it does not play a determining role in its color.

E170(i)     
Calcium carbonate. In addition to its use as a pigment, calcium carbonate has an effect on the pH of food.

E170(ii)     
Calcium bicarbonate. Calcium bicarbonate is used as a bleaching agent.

E172     
Iron oxide and hydroxide. Depending in particular on the degree of oxidation of the iron, iron oxides can be yellow, red, or black. Browns are obtained by mixing. The food coloring is obtained synthetically.

E172(i)     
Ferrosoferric oxide. Iron (II, III) oxide, black pigment, with the chemical formula FeO.Fe2O3

E172(ii)     
Anhydrous ferric oxide, Iron (III) oxide, red pigment, chemical formula Fe2O3

E172(iii)     
Hydrated ferric oxide, yellow pigment, chemical formula FeO(OH),H2O

E173     
Aluminium Used in powder form, as a surface colorant

E174
Silver     

E175
Gold. Due to its price, gold is rarely used in the food industry; however, it is permitted in the European Union for coating confectionery, decorating chocolates, and in liqueurs. Its toxicity is poorly understood when ingested in these forms: it is chemically very unreactive in its metallic form, but can bioaccumulate.

E180     
Lithol-rubine BK. A synthetic azo dye, lithol-rubine BK, or carmine 6B, is only authorized for food use in the rinds of certain cheeses. It has applications in cosmetics, particularly in lipsticks.

E200
Sorbic acid. Sorbic acid and its salts are antifungal agents, primarily used for preserving fruits and vegetables. Their ADI (Acceptable Daily Intake) is 25 mg/kg w/w.

E201     
Sodium Sorbate

E202     
Potassium Sorbate

E203     
Calcium Sorbate

E210     
Benzoic acid. Benzoic acid and its salts are preservatives suspected of being toxic and likely to cause allergic reactions. Their ADI (Acceptable Daily Intake) is 5 mg/kg w/w. They are prohibited in organic production.

E211     
Sodium Benzoate

E212     
Potassium Benzoate

E213     
Calcium Benzoate

E214     
Ethyl 4-Hydroxybenzoate (ethylparaben). Methylparaben and ethylparaben, as well as their sodium derivatives, are authorized in the European Union (excluding organic production) with an overall ADI of 10 mg/kg bw. They have antibacterial and antifungal properties.

E215     
Sodium derivative of ethyl 4-hydroxybenzoate

E216     
Propyl 4-Hydroxybenzoate (propylparaben)

E217     
Sodium derivative of propyl 4-hydroxybenzoate

E218     
Methyl 4-Hydroxybenzoate (methylparaben)

E219     
Sodium derivative of methyl 4-hydroxybenzoate

E220     
Sulphur dioxide. Sulphur dioxide and sulphites are used as antibacterial and antiseptic agents. They are found in processed meats, dried fruit, and confectionery. Their ADI (Acceptable Daily Intake) is 0.7 mg/kg w/w.

E221     
Sodium sulfite

E222     
Sodium bisulfite (sodium acid sulfite)

E223     
Sodium disulfite (sodium metabisulfite)

E224     
Potassium disulfite, potassium pyrosulfite / potassium metabisulfite

E225     
Calcium disulfite, calcium pyrosulfite, or metasulfite

E226     
Calcium sulfite

E227     
Calcium acid sulfite, calcium bisulfite

E228     
Potassium acid sulfite, potassium bisulfite

E232     
Sodium orthophenylphenate, sodium diphenyl 2 yl

E234     
Nisin. Authorized at a maximum level of 12.5 mg/kg, this antibacterial peptide is produced by fermentation. It is used in some cheeses, for preserving pasteurized liquid eggs, and in some cakes such as semolina cake.

E235     
Natamycin (pimaricin)     

E236     
Formic acid     

E237     
Sodium Formate

E238     
Calcium formate

E239     
Hexamethylenetetramine     

E240     
Formaldehyde     

E241     
Guaiac gum. Guaiac resin comes from a tree in South America; it is used as a preservative under the number E241, and as an antioxidant under the number E314.

E242     
Dimethyl dicarbonate     

E243     
Ethyl lauric arginate: preservative (https://www.economie.gouv.fr/dgccrf/Publications/Vie-pratique/Fiches-pratiques/additifs-alimentaires-conditions-et-modalites-utilisation).

E249     
Potassium nitrite. Nitrites are authorized as preservatives and colour preservers in meat, poultry and game, up to 80 mg/kg of finished product.

E250     
Sodium Nitrite

E251     
Sodium nitrate. Nitrates are authorized in the European Union with an ADI of 5 mg/kg w/w.

E252     
Potassium Nitrate

E260     
Acetic acid. Acetic acid and its salts are used as acidity regulators.

E261(i)     
Potassium acetate

E261(ii)     
Potassium diacetate

E262(i)     
​​Sodium acetate

E262(ii)     
Sodium diacetate

E263     
Calcium acetate

E264     
Ammonium acetate

E266     
Sodium dehydroacetate

E270     
Lactic acid. Lactic acid is an acidity regulator, naturally present in milk (hence its name), and added without quantity limit in many products.

E280     
Propanoic acid Propanoic acid and its salts are used as preservatives in certain types of cheese, up to a maximum of 3 g/kg.

E281     
Sodium Propanoate

E282     
Calcium Propanoate

E283     
Potassium Propanoate

E285     
Sodium tetraborate (borax)

E290     
Carbon dioxide, carbonic anhydride. Carbon dioxide is present in many foods without quantity limits, not only as a preservative but also as a foaming agent or packaging gas.

E296     
Malic acid (DL- or L-)     
Malic acid, naturally present in apples, is a common preservative, present without quantity limit in many processed products (fruit juices, baby food, fish and seafood...)

E297     
Fumaric acid     
Fumaric acid is an acidity regulator, present without quantity limit except in fresh pasta where its presence is limited to 0.7 g/kg.

E300     
Ascorbic acid, vitamin C.     
Ascorbic acid and its salts are used as antioxidants and acidity regulators. They can also act as water sequestrants, thus preventing flour from clumping. They can be used without quantity limits in many foodstuffs; their presence is most strictly regulated in infant formula (50 mg/kg). E301     
Sodium ascorbate, vitamin C

E302     
Calcium ascorbate, vitamin C

E304(i)     
Ascorbyl palmitate, Palmityl-6-L-ascorbic acid

E304(ii)     
Ascorbyl stearate

E305     
Ascorbyl stearate

E306     
Tocopherol-rich extract. The tocopherol-rich extract (E306) is extracted from oilseeds and has a minimum regulatory content of 34% of d-α, γ, and δ-tocopherols. These molecules are forms of vitamin E. Synthetic tocopherols (E307, E308, and E309) are generally understood to be racemic mixtures with a purity greater than 96%.
Only synthetic α-tocopherol is listed in the Codex Alimentarius, which can be used as an antioxidant at a level of 500 mg/kg in butters, creams, and their derivatives, and at a level of 50 mg/kg in soups.

E307     
Synthetic α-Tocopherol

E307a     
Tocopherol, d-α-

E307b     
Concentrated Tocopherol

E307c     
Tocopherol, dl-α-

E308     
Synthetic γ-Tocopherol

E309     
Synthetic δ-Tocopherol

E310     
Propyl gallate. Listed in the Codex Alimentarius Codex, it can be used as an antioxidant at levels ranging from 50 to 1000 mg/kg depending on the food. It underwent a toxicological re-evaluation by the European Food Safety Agency in 2014 (https://www.efsa.europa.eu/fr/efsajournal/pub/3642).

E311     
Octyl gallate

E312     
Dodecyl gallate, N-dodecyl ester

E313     
Ethyl gallate

E314     
Guaiac resin. Guaiac resin comes from a tree in South America; it is used as a preservative under the number E241, and as an antioxidant under the number E314.

E315     
Erythorbic acid E316     
Sodium erythorbate     

E317     
Potassium isoascorbate    

E318     
Calcium Isoascorbate

E319     
Tertiary butylhydroquinone (BHQT), ADI 0.7 mg/kg mc7.

E320     
Butylhydroxyanisole (BHA) Butylhydroxyanisole is a synthetic antioxidant.  

E321     
Butylated hydroxytoluene (BHT). This is a synthetically produced antioxidant, but it also occurs naturally. It is widely used but is gradually being replaced by BHA. It behaves like a synthetic analogue of vitamin E.

E322(i)     
Lecithin Antioxidant, emulsifier

E322(ii)     
Partially hydrolyzed lecithin Antioxidant, emulsifier
Antioxidants

E325     
Sodium Lactate     

E326     
Potassium Lactate     

E327     
Calcium Lactate Acidity Regulator

E328     
Ammonium lactate Acidity regulators and used in flour processing, these two lactates are no longer authorized in the European Union.

E 329
Magnesium lactate (DL-)

E330     
Citric acid     

E331(i)     
Sodium diacid citrate Acidity regulator, sequestrant, emulsifier, stabilizer

E331(ii)     
Disodium monoacid citrate Acidity regulator, sequestrant, emulsifier, stabilizer

E331(iii)     
Trisodium citrate Acidity regulator, sequestrant, emulsifier, stabilizer

E332(i)     
Potassium diacid citrate Acidity regulator, sequestrant, stabilizer

E332(ii)     
Tripotassium citrate Acidity regulator, sequestrant, stabilizer

E333(i)     
Monocalcium citrate Acidity regulator, firming agent, sequestrant, stabilizer

E333(ii)     
Dicalcium citrate Acidity regulator, firming agent, sequestrant, stabilizer

E333(iii)     
Tricalcium citrate Acidity regulator, firming agent, sequestrant, stabilizer

E344     
Lecithin Citrate Preservative

E345     
Magnesium citrate Acidity regulator

E334     
Tartaric acid [L (+) - ] . Tartrates can be used as additives, their overall ADI is 30 mg/kg w/w.

E335(i)     
Monosodium tartrate

E335(ii)     
Disodium tartrate

E336(i)     
Monopotassium tartrate

E336(ii)     
Dipotassium tartrate

E337     
Sodium and potassium double tartrate

E338     
Orthophosphoric acid. Orthophosphoric acid and its various salts can all be used as acidity regulators (they are common buffers), at an ADI of 70 mg/kg wt. Some orthophosphates may have other uses as well.

E339(i)     
Monosodium phosphate     

E339(ii)     
Disodium phosphate     

E339(iii)     
Trisodium phosphate     

E340(i)     
Monopotassium orthophosphate Acidity regulator, sequestrant, emulsifier, texturizing agent, stabilizer, water and moisture retention agent

E340(ii)     
Dipotassium orthophosphate or potassium hydrogen phosphate: Acidity regulator, sequestrant, emulsifier, texturizing agent, stabilizer, water and moisture retention agent

E340(iii)     
Tripotassium orthophosphate Acidity regulator, sequestrant, emulsifier, texturizing agent, stabilizer, water/moisture retention agent

E341(i)     
Monocalcium orthophosphate Acidity regulator, flour treatment, firming agent, texturizing agent, raising agent, anti-caking agent, water/moisture retention agent, stabilizer

E341(ii)     
Dicalcium orthophosphate Acidity regulator, flour treatment, firming agent, texturizing agent, raising agent, anti-caking agent, water/moisture retention agent, stabilizer

E341(iii)     
Tricalcium orthophosphate Acidity regulator, flour treatment, firming agent, texturizing agent, raising agent, anti-caking agent, water/moisture retention agent, stabilizer, buffer

E342(i)     
Monoammonium orthophosphate Acidity regulator, flour treatment

E342(ii)     
Diammonium orthophosphate Acidity regulator, flour treatment

E343     
Magnesium orthophosphates buffers

E343(i)     
Monomagnesium orthophosphate anti-caking agent

E343(ii)     
Anti-caking dimagnesium orthophosphate

E343(iii)     
Trimagnesium orthophosphate anti-caking agent

E349     
Ammonium malate Malic acid (E296) is a preservative, but its salts, the malates, are more commonly used as acidity regulators, at an ADI of 70 mg/kg wc.

E350(i)     
Sodium malate

E350(ii)     
Sodium acid malate

E351     
Potassium malates

E351(i)     
Potassium acid malate

E351(ii)     
Potassium malate

E352(i)     
Calcium malate

E352(ii)     
Calcium acid malate

E353     
Metatartaric acid See also E334 to E337: tartrates are permitted, their overall ADI is 30 mg/kg bw.

E354     
Calcium tartrate

E355     
Adipic acid Adipic acid and its salts, adipates, are used as acidity regulators, with an ADI of 5 mg/kg bw.

E356     
Sodium Adipate

E357     
Potassium adipate

E359     
Ammonium adipates

E363     
Succinic acid Succinic acid and its salts succinates are used as acidity regulators and flavour enhancers.

E364(i)     
Monosodium succinate

E364(ii)     
Disodium succinate

E365     
Sodium Fumarate. Salts of fumaric acid (E297) are used as acidity regulators.

E366     
Potassium Fumarates

E367     
Calcium Fumarates

E368     
Ammonium Fumarate

E370     
1,4-Heptonolactone     

E375     
Nicotinic acid, niacin (vitamin B3) Colour retention agent

E380    
Triammonium Citrate

E381     
Green ferric ammonium citrate pH regulator

E383     
Calcium glycerophosphate Thickener, gelling agent, stabilizer. ADI of 10 mg/kg w/w

E384     
Isopropyl Citrates Antioxidant, preservative, sequestrant

E385     
calcium-disodium EDTA ADI of 2.5 mg/kg bw.

E386     
Disodium EDTA     

E387     
Oxystearine Stabilizer

E388     
Thiodipropanoic acid Synthetic antioxidant

E389     
Dilauryl Thiodipropionate Antioxidant

E390     
Distearyl Thiodipropionate Antioxidant

E391     
Phytic acid Preservative

E392     
Rosemary Extract Antioxidant

E399     
Calcium Lactobionate Stabilizer

E400     
Alginic acid. Alginic acid and its salts are used as gelling and thickening agents. Propane-1,2-diol alginate has an ADI of 25 mg/kg w/w.

E401     
Sodium Alginate

E402     
Potassium Alginate

E403     
Ammonium alginate

E404     
Calcium Alginate

E405     
Propane-1,2-diol alginate

E406     
Agar-agar     

E407     
Carrageenan. Carrageenan is an algae used as an additive with an ADI of 75 mg/kg wt. It is permitted in organic farming.

E407a     
Processed eucheuma algae

E408     
Glycan baker's yeast     

E409     
Arabinogalactan     
gums

E410     
Carob seed flour or carob gum     

E411     
Oat gum     

E412     
Jaguar gum or guar gum     

E413     
Dragon gum, or tragacanth gum     

E414    
Acacia gum or gum arabic     

E414a     
Octenylsuccinic acid (OSA), modified gum arabic     

E415     
Xanthan gum or corn gum     

E416     
Karaya gum DJA of 12.5 mg/mg mc, permitted in organic farming.

E417     
Tara Gum     

E418     
Gellan gum     

E419     
Ghatti Gum     

E420(i)     
Sorbitol Humectant, cryoprotectant (crystallization inhibitor and cryoscopic lowering agent), antioxidant for pastries, plasticizer

E420(ii)     
Sorbitol syrup Humectant, sweetener

E421     
Mannitol Natural sweetener, binding agent and excipient

E422     
Glycerol     

E423     
Octenylsuccinic acid (OSA), modified gum arabic.     

E424     
Curdlan     

E426     
Soy Hemicellulose     

E427     
Breakage Gum     

E428     
Gelatin Stabilizer, gelling agent, emulsifier, thickener, support

E429     
Peptones Emulsifier

E430     
Polyoxyethylene stearate (8) Emulsifier

E431     
Polyoxyethylene stearate (40) Emulsifier

E432     
Polyoxyethylene sorbitan monolaurate (polysorbate 20) Emulsifiers used with an ADI of 10 mg/kg wt.

E433     
Sorbitan polyoxyethylene monooleate (polysorbate 80)

E434     
Polyoxyethylene sorbitan monopalmitate (polysorbate 40)

E435     
Polyoxyethylene sorbitan monostearate (polysorbate 60)

E436     
Polyoxyethylene sorbitan tristearate (polysorbate 65)

E440(i)     
Pectin

E440(ii)     
Amidated pectin

E441     
Gelatin (of animal origin)     

E442     
Ammonium Phosphatides Emulsifier

E444     
Sucrose acetate isobutyrate     

E445(i)     
Glycerol esters of gum resin     

E445(ii)     
Glycerol esters of pine oil rosin     

E445(iii)     
Glycerol ester of wood resin     

E446     
Succistearin Emulsifier

E450     
Diphosphates     

E450(i)     
Disodium Diphosphate     

E450(ii)     
Trisodium diphosphate     

E450(iii)     
Tetrasodium diphosphate, sodium pyrophosphate
    
E450(iv)     
Dipotassium diphosphate     

E450(v)     
Tetrapotassium diphosphate     

E450(vi)     
Dicalcium diphosphate     

E450(vii)     
Calcium dihydrogen diphosphate     

E450(viii)     
Magnesium diphosphate Emulsifier, stabilizer, acidity regulator, raising agent, sequestrant, water and moisture retention agent

E450(ix)     
Magnesium diphosphate dehydrogenata: Raising agent and acidity regulator

E451(i)     
Pentasodium triphosphate ADI 70 mg/kg bm

E451(ii)     
Pentapotassium triphosphate

E451(iii)     
Potassium sodium triphosphate     

E452(i)     
Sodium polyphosphates     

E452(ii)     
Potassium polyphosphates     

E452(iii)     
Calcium-sodium polyphosphates     

E452(iv)     
Calcium polyphosphates     

E452(v)     
Ammonium polyphosphate Emulsifier, stabilizer, sequestrant, texturizing agent, water and moisture retention agent

E452(vi)     
Sodium and potassium tripoliphosphate Emulsifier, stabilizer, acidity regulator, raising agent, sequestrant, water and moisture retention agent

E454     
Ferric (III) orthophosphate    

E455     
Ferric (III) pyrophosphate     

E456:
Potassium polyaspartate, stabilizer

E457     
α-Cyclodextrin Stabilizer, binder

E458     
γ-Cyclodextrin Stabilizer, binder

E459     
β-Cyclodextrin ADI 9 mg/kg bw

E460(i)     
Microcrystalline cellulose stabilizer

E460(ii)     
Powdered cellulose Stabilizer, thickener

E461     
Methylcellulose Stabilizer, thickener

E462     
Ethylcellulose Stabilizer, thickener

E463     
Hydroxypropylcellulose Stabilizer, thickener

E464     
Hydroxypropylmethylcellulose Stabilizer, thickener

E465     
Ethylmethylcellulose Stabilizer, thickener

E466     
Carboxymethylcellulose Stabilizer, thickener

E467     
Ethyl-hydroxyethyl-cellulose Thickener, stabilizer, emulsifier

E468     
Crosslinked sodium carboxymethylcellulose     

E469     
Enzymatically hydrolyzed carboxymethylcellulose,     
derivatives of dietary fatty acids

E470a     
Sodium, potassium and calcium salts of fatty acids

E470b     
Magnesium salts of fatty acids

E470(i)     
Salts of myristic, palmitic and stearic acids

E470(ii)     
Oleic acid salts

E470(iii)     
Magnesium stearate     

E471     
Mono- and diglycerides of dietary fatty acids    

E472     
Food fatty acid esters     

E472a     
Acetic acid esters of mono- and diglycerides of fatty acids

E472b     
Lactic acid esters of mono- and diglycerides of fatty acids

E472c     
Citric acid esters of mono- and diglycerides of fatty acids

E472d     
Tartaric esters of mono- and diglycerides of fatty acids

E472e     
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids     

E472f   
 Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids     

E473     
Sucroester of fatty acids     

E474     
Sucroglycerides

E475     
Polyglycerol esters of fatty acids     

E476     
Polyglycerol esters of castor oil fatty acids, polyglycerol polyricinoleate     

E477     
Propylene glycol esters of fatty acids     

E478     
Lactyl esters of fatty acids of glycerol and propane-1,2-diol     

E479b     
Oxidized soybean oil by heating that has reacted with mono- and diglycerides of fatty acids     

E480     
Docusate sodium     

E481(i)     
Sodium stearyl lactylate

E481(ii)     
Sodium oleyl lactylate

E482(i)     
Lactylated calcium stearyl

E482(ii)     
Lactylated calcium oleyl

E483     
Stearyl tartrate     

E486     
Calcium stearoyl fumarate

E487     
Sodium Lauryl Sulfate Emulsifier

E488     
Mono- and diglycerides ethoxylated emulsifier

E489     
Coconut oil methylglycoside ester Emulsifier

E490     
Propylene Glycol Solvent

E491     
Sorbitan monostearate Sorbitan esters

E492     
Sorbitan Trèsstearate

E493     
Sorbitan Monolaurate

E494     
Sorbitan monoleate
E495     
Sorbitan monopalmitate

E496     
Sorbitan trioleate

E 499:
Phytosterols rich in stigmasterol

E500(i)     
Sodium carbonate     

E500(ii)     
Sodium hydrogen carbonate (sodium bicarbonate / baking soda)     

E500(iii)     
Sodium sesquicarbonate Acidity regulator, raising agent, anti-caking agent

E501(i)     
Potassium carbonate     

E501(ii)     
Potassium hydrogen carbonate (potassium bicarbonate)     

E502     
Carbonates     

E503     
Ammonium carbonates     

E503(i)     
Ammonium carbonate     

E503(ii)     
Ammonium hydrogen carbonate (ammonium bicarbonate)     

E504(i)   
 Magnesium carbonate     

E504(ii)     
Magnesium acid carbonate (magnesium bicarbonate)     

E505     
Iron carbonate     

E507     
Hydrochloric acid     

E508     
Potassium chloride     

E509     
Calcium chloride     

E510     
Ammonium chloride    

E511     
Magnesium chloride     

E512     
Stannous chloride     

E513     
Sulfuric acid     

E514(i)     
Sodium sulfate     

E514(ii)     
Sodium hydrogen sulfate     

E515     
Potassium sulfate     

E516     
Calcium sulfate, gypsum, plaster of Paris     

E517     
Ammonium Sulfate Stabilizer

E518     
Magnesium sulfate     

E519     
Copper sulfate     

E520     
Aluminium sulfate     

E521     
Sodium aluminium sulfate     

E522     
Potassium aluminum sulfate     

E524     
Sodium Hydroxide     

E525     
Potassium Hydroxide     

E526     
Calcium Hydroxide     

E527     
Ammonium hydroxide     

E528     
Magnesium Hydroxide     

E529     
Calcium oxide, quicklime     

E530     
Magnesium periclase oxide     

E 534:
Iron tartrate, anti-caking agent.

E535     
Sodium ferrocyanide, sodium yellow prussiate ADI of 0.03 mg/kg bw.

E536   
 Potassium ferrocyanide ADI of 0.03 mg/kg bw.

E538     
Calcium ferrocyanide ADI of 0.03 mg/kg bw.

E539     
Sodium Thiosulfate Antioxidant

E540     
Calcium acid phosphate     

E541     
Sodium and aluminum phosphate Synthetic raising agent11

E541(i)     
Sodium aluminium phosphate (acid) Acidity regulator, emulsifier, raising agent

E541(ii)     
Sodium aluminium phosphate (basic) Acidity regulator, emulsifier

E542     
Edible bone phosphate     

E543     
Calcium sodium polyphosphate Emulsifier

E544     
Calcium Polyphosphate     

E545     
Ammonium polyphosphate     

E546     
Magnesium Pyrophosphate     

E550     
Sodium Silicate     

E550(i)     
Sodium silicate Anti-caking agent

E550(ii)     
Sodium metasilicate Anti-caking agent

E551     
Silicon dioxide, amorphous silica     

E552     
Calcium silicate     

E553     
Magnesium silicate Anticoagulant

E553a     
Synthetic magnesium silicate Anticoagulant

E553a(i)     
Magnesium silicate     

E553a(ii)     
Magnesium trisilicate     

E553b     
Talc     

E553(i)     
Magnesium silicate Anti-caking agent, dry spray powder

E553(ii)     
Magnesium trisilicate Anti-caking agent, dry spray powder

E553(iii)     
Talc Anti-caking agent, dry spray powder, coating agent, surface finishing agent, texturizing agent

E555     
Aluminum-potassium silicate     

E556     
Calcium aluminum silicate.

E557     
Zinc silicate     

E558     
Bentonite     

E559     
Aluminium silicate (kaolin) should be banned in Switzerland in 2014

E560     
Potassium silicate Anti-caking agent

E570     
Stearic acid, stearin In 2016, the SIN assigned the number 570 to fatty acids in general, and dropped the numbers 571, 572 and 573.

E571     
Ammonium stearate Anti-caking agent

E572     
Magnesium stearate     

E573     
Aluminum stearate     

E574     
Gluconic acid     

E575     
δ-Gluconolactone     

E576     
Sodium Gluconate     

E577     
Potassium gluconate     

E578     
Calcium Gluconate     

E579     
Ferrous gluconate     

E580     
Magnesium gluconate Acidity regulator, firming agent, flavor enhancer

E585     
Ferrous Lactate     

E586     
4-Hexylresorcinol Color retention agent, antioxidant

E620     
Glutamic acid Glutamic acid and its salts have an ADI of 30 mg per kg of body weight.

E621     
Monosodium Glutamate

E622     
Monopotassium glutamate

E623     
Calcium Diglutamate

E624     
Ammonium glutamate

E625     
Magnesium Diglutamate

E626     
Guanosine monophosphate (guanylic acid) Guanylic acid and its salts have a flavor similar to that of glutamic acid.

E 627
Disodium Guanylate

E628     
Dipotassium Guanylate

E629     
Calcium Guanylate

E630     
Inosinic acid Inosinic acid and its salts have a flavor similar to that of glutamic acid.

E631     
Disodium Inosinate

E632     
Dipotassium Inosinate

E633     
Calcium Inosinate

E634     
5'-Calcium Ribonucleotide     

E635     
5'-Disodium Ribonucleotide     

E636     
Maltol     

E637     
Ethyl-maltol     

E638     
Sodium aspartate, L-     

E639     
Alanine, DL-     

E640     
Glycine and its sodium salt     

E641     
L-leucine, carrier; ADI of 20 mg/kg bw.

E642     
Lysine hydrochloride     

E650     
Zinc acetate     

E710     
Spiramycins Used only in dairy, egg, or meat products, with special permission.

E713     
Tylosin: Used only in dairy, egg, or meat products, with special permission. The ADI is 0.2 mg/kg bw.

E900     
Polydimethylsiloxane (dimethicone) Antifoaming, anti-caking and emulsifying agent. ADI of 1.5 mg/kg w/w.

E900a     
Polydimethylsiloxane Antifoaming agent, anti-caking agent, emulsifier

E900b     
Methylphenylpolysiloxane Antifoaming agent

E901     
Yellowish beeswax, whitish beeswax (bleached yellow wax) Nebulizing agent (sprayed in fine droplets) and coating agent

E902     
Candelilla Wax Emulsifier

E903     
Carnauba wax Coating agent. ADI of 7 mg/kg wt.

E904     
Shellac (or shellac) Used as a coating agent

E905     
Paraffin, mineral oil     

E905a     
Food-grade mineral oil. Glazing, airtight packaging.

E905b     
Vaseline, petrolatum Glazing, airtight packaging, antifoaming agent

E905c(i)     
Microcrystalline wax Glazing

E905c(ii)     
Paraffin wax Glaze

E905d     
Mineral oil, high viscosity. Glazing, airtight packaging.

E905e     
Mineral oil, medium viscosity (category I) Glazing, hermetically sealed packaging

E905f     
Mineral oil, medium and low viscosity (category II) Glazing, hermetically sealed packaging

E905g     
Mineral oil, medium and low viscosity (category III) Glazing, airtight packaging

E906     
Benzoin gum     

E907     
Hydrogenated Poly-1-Decene     

E908     
Rice Bran Wax     

E909     
Whale White Wax Glaze

E910     
Wax Esters Glazing

E911     
Fatty acid methyl esters Glazing

E912     
Montanic acid ester     

E913     
Lanolin     

E914     
Oxidized polyethylene wax     

E915     
Rosin Esters     

E916     
Calcium iodate Flour treatment

E917     
Potassium iodate Flour treatment

E918     
Nitrogen oxides Flour treatment

E919     
Nitrosyl chloride Flour treatment

E920     
L-Cysteine ​​and its hydrochlorides - sodium and potassium salts     

E921     
Cystine and its hydrochlorides - sodium and potassium salts     

E924     
Potassium bromate Flour treatment (not listed in the SIN in 2016)

E924a     
Potassium Bromate

E924b     
Calcium Bromate

E927     
azodicarbonamide, Carbamide     

E927b     
Carbamide (urea)     

E928     
Benzoyl peroxide.

E929     
Acetone peroxide Flour treatment

E930     
Calcium peroxide.

E938     
Argon Inerting Agent (not listed in the SIN in 2016)

E939     
Helium Tracer (not listed in the SIN in 2016)

E941     
Nitrogen Propellant

E942     
Nitrous Oxide Conditioner

E943a     
Butane Propellant

E943b     
Isobutane Propellant

E944     
Propane Propellant

E946     
Octafluorocyclobutane Propellant (banned in Europe)

E948     
Dioxygen Conditioner (not listed in the SIN in 2016)

E949     
Dihydrogen Tracer

E950     
Acesulfame K The ADI of acesulfame K is 9 mg/kg bw.

E951     
Aspartame The ADI for aspartame is 40 mg/kg bw.

E952(i)     
Cyclamic acid

E952(ii)     
Calcium cyclamate

E952(iii)     
Potassium cyclamate

E952(iv)     
Sodium cyclamate

E953
Isomalt     

E954(i)   
Saccharin

E954(ii)     
Calcium saccharin

E954(iii)     
Potassium saccharin

E954(iv)     
Sodium saccharin

E955     
Sucralose     

E957     
Thaumatin     

E959     
Neohesperidin dihydrochalcone (NHDC) ADI of 5 mg/kg bw.

E960     
Steviol glucosides (stevioside and rebaudioside A), stevia extract     

E961     
Neotame     

E962     
Steviol glycosides (E 960), advantame (E 969), polyglycitol syrup (E 964)
Aspartame-acesulfame salt     

E965(i)     
Maltitol

E965(ii)     
Maltitol syrup

E966     
Lactitol: sweetener

E967     
Xylitol: sweetener

E968     
Erythritol: sweetener

E969     
Advantame: sweetener

E999(i)     
Quillaia extract type 1 Foaming agent, emulsifier

E999(ii)     
Quillaia extract type 2 Foaming agent, emulsifier

E1000     
Cholic acid Emulsifier

E1001(i)     
Choline acetate Emulsifier

E1001(ii)     
Choline carbonate Emulsifier

E1001(iii)     
Choline chloride Emulsifier

E1001(iv)     
Choline citrate Emulsifier

E1001(v)     
Choline tartrate Emulsifier

E1001(vi)     
Choline lactate Emulsifier

E1100(i)     
Alpha-amylase from Aspergillus oryzae Flour treatment

E1100(ii)     
Alpha-amylase from Bacillus stearothermophilus     Flour treatment

E1100(iii)     
Alpha-amylase from Bacillus subtilis Flour treatment

E1100(iv)     
Alpha-amylase from Bacillus megaterium expressed in Bacillus subtilis Flour treatment

E1100(v)     
Alpha-amylase from Bacillus stearothermophilus expressed in Bacillus subtilis Flour treatment

E1100(vi)     
Carbohydrase from Bacillus licheniformis Flour treatment

E1101(i)     
Protease Flour treatment agent, stabilizer, flavor enhancer

E1101(ii)     
Papain Aroma enhancer

E1101(iii)     
Bromelain Flour treatment agent, stabilizer, flavour enhancer

E1101(iv)     
Ficin Flour treatment agent, stabilizer, flavor enhancer

E1102     
Glucose oxidase Antioxidant

E1103     
Invertase Stabilizer

E1104     
Lipases Aroma Enhancer

E1105     
Lysozyme Preservative

E1200     
Polydextrose Bulking agent, stabilizer, thickener, humectant, texturizing agent

E1201     
Polyvinyl pyrrolidone Firming, stabilizing, dispersing

E1202     
Polyvinyl polypyrrolidone (crospovidone) Color stabilizer, colloidal agent, stabilizer

E1203     
Polyvinyl alcohol Coating agent, binder, airtight sealing agent, surface finishing agent

E1204     
Pullulane (or pullulan) Glazing and film-forming agent

E1205     
Basic methacrylate copolymer Coating agent

E1206     
Neutral methacrylate copolymer Coating agent

E1207     
Anionic methacrylate copolymer Coating agent

E1208     
Vinyl acetate and polyvinylpyrrolidone copolymer, Coating agent

E1209 Polyvinyl glycol alcohol polyethylene graft copolymer

E1400     
Dextrins, roasted starch Stabilizer, thickener, binder, emulsifier

E1401     
Acid-treated starch Stabilizer, thickener, binder, emulsifier

E1402     
Alkali-treated starch Stabilizer, thickener, binder, emulsifier

E1403     
Bleached starch Stabilizer, thickener, binder, emulsifier

E1404     
Oxidized starch Gelling agent, thickener

E1405     
Enzyme-treated starch Stabilizer, thickener, binder, emulsifier

E1410     
Starch phosphate Gelling agent, thickener

E1411     
Glycerol distarch Gelling agent, thickener

E1412     
Distarch phosphate Gelling agent, thickener

E1413     
Phosphated distarch phosphate Gelling agent, thickener

E1414     
Acetylated distarch phosphate Gelling agent, thickener

E1420     
Acetylated starch Gelling agent, thickener

E1421     
Acetylated vinyl acetate starch Thickener, emulsifier

E1422     
Acetylated distarch adipate Gelling agent, thickener

E1423     
Acetylated distarch glycerol Gelling agent, thickener

E1430     
Glycerinated distarch Thickener, stabilizer, banned in the EU

E1440     
Hydroxypropyl starch Gelling agent, thickener

E1442     
Hydroxypropyl distarch phosphate Gelling agent, thickener

E1443     
Hydroxypropyl distarch glycerol Gelling agent, thickener

E1450     
Sodium starch octenyl succinate Stabilizer, thickener, binder, emulsifier

E1451     
Acetylated oxidized starch Stabilizer, thickener, binder, emulsifier

E1452     
Octenyl aluminum starch succinate Anti-caking agent, additive carrier (additive used to physically modify another additive or nutrient without altering its function, for example to dissolve it), stabilizer

E1503     
Castor oil, carrier solvent, anti-caking agent, glazing agent

E1505     
Triethyl Citrate Foam Stabilizer

E1510     
Ethanol Antimicrobial agent (not listed in the SIN in 2016)

E1517     
Diacetate, glyceryl diacetate, glyceroldiacetate Solvent

E1518     
Triacetin, glyceryl triacetate humectant

E1519     
Benzyl alcohol Flavoring

E1520     
Propylene glycol (propane-1,2-diol) Humectant, wetting agent, dispersant

E1521     
Polyethylene glycol, macrogol (polyethane-1,2-diol) Antifoaming agent.

PUDDING WATER:
(IBF) Water that is discarded after washing the pig's tripe.

WATER FOR USE:
(ref nec) Water used during kneading. The temperature of this water for use determines the proper development of the dough. 
Example: for a desired dough temperature of 23°C, with a base temperature of 58°C, if the temperature in the bakery is 18°C ​​and the flour is stored in the same room, the water for use should be 22°C. 58°C (18°+18°) = 22°C.
The heat generated by the mixer or hands must be taken into account. Furthermore, the bakery is generally about 1°C warmer than the flour. The water for use is used to regulate what is called the Base Temperature in baking (flour + (possibly sourdough starter) + bakery + water).

ORANGE BLOSSOM WATER
(CNRTL) Diluted solution of neroli essence with added magnesium or product of the distillation of orange blossoms.

EAU DE NAFFE:
(CNRTL) Orange blossom water. Former name for orange blossom water.

WALNUT EAU DE VIENNE: 
(TLFi) Artisanal walnut brandy from Sarlat, made from green walnuts.
See also Nusswasser. 

PEDAL AND SPRING WATER:
(L.Bromberger, Paris Bistro) Seltzer water siphon.

RICE WATER:
A rice drink, popular among vegans, made from rice and water

EAU DE VIE:
(Tlfi) Alcoholic beverage obtained by distillation of wine, fermented juice of certain fruits or food substances. Syn. gnole.

Aignes Brandy:
(Eric Glatre's Meat Dictionary, BPI) Champagne name for marc brandy. For centuries, it has been a product renowned far beyond the region's borders. This spirit is made from the pomace (marc) left over from pressing Champagne wine grapes, without the addition of any ingredients. Its color ranges from amber to reddish or pink, depending on the grape variety, blend, and aging. It is composed of alcohol with a minimum strength of 40% by volume and water.

To trim (not to be pronounced "to debark")
(Tlfi) To remove the beards using a scraper
(Tlfi) To remove the beards from a fish for culinary preparation.
To remove the beards and lateral fins from a fish using scissors, the first step in preparing fish.
Also used to trim poached eggs.

EMBAUCHOIR:
(ref nec) Shape allowing to make different patterns on marzipan.

EBORGNER:
(Reference cooking) Remove the eyes from potatoes.

BOIL:
(TLFi) To plunge for a few moments into boiling water. Also called "blanching".

BUDDING
(TLFi) Operation consisting of removing all unnecessary shoots and buds from the vine in order to subsequently provide better aeration of the grapes and also facilitate their ripening.

BOILING:
(tlfi) Phenomenon accompanying the passage of a body from the liquid state to the gaseous state and which consists of the formation in the mass of the liquid of vapor bubbles which burst at the surface.

HIDE:
(N of Bonnefons) Crush.

CHIPTING:
(Roussel et al., Glossary of Terminology Applied to French Breads) Chipping follows the cracking phenomenon that occurs after the loaves are removed from the oven. This is favored when the vapor pressure is high at this interface; the processes of rapid crust hardening, the cold environment of the bakery, and the hardness of this area (high density, strong starch gelatinization), etc., are all factors explaining this defect. Breakage is also favored when the alveolar walls of the structure are fragile (highly developed loaves, protein deficiency, etc.). Chipping is therefore a physical mechanism distinct from crust detachment,
which occurs after freezing.

SCALE:
(CNRTL) To remove the scales from fish.

TO SHELL
(TLFi) To remove the shell from hard-boiled eggs or the hard outer layer of certain fruits.

SCARLET:
(ref nec) Applies to pork or beef poached in water after marinating for a few days in a brine lightly mixed with saltpeter.
(Continuation of the gifts of Comus, I, 142): ham of beef, mortified, boned, purged, larded, seasoned, with crushed saltpeter and herbs, wrapped in a cloth, buried in the ground "two and a half feet deep" for six days, cooked with water, onions, and parsnips.

SCARLET (A L'):
(TLFi) Which is prepared according to a recipe consisting of plunging certain meats into a brine with added saltpeter to give them a scarlet red tint before cooking them in water.

Stakes:
(TLFi) Wooden stake used to support a plant, shrub, and in particular grapevines, during the first years of its vegetative life.
(Civa) Stakes, also called stacks, rabstacka, rabpfohl  : Wooden or metal supports used to support young vines during the vine's development. Stakes also serve as supports for the trellising system, providing a framework for the wires.

ÉCHAMPLURE
(Ribereau-Gayon) is the name given to a disease of the vine that prevents buds from forming, due to the effect of severe cold in damp soils. This term was mainly used in Burgundy.

SPOOLING
(Ribereau-Gayon) Intervention carried out in full vegetation, generally after fruit set, consisting of removing the inter-spirals - also called counter-branches - and other plant parts considered useless.

SCILLING
(Ribereau-Gayon) When the temperature rises very sharply, in August for example, the leaves and bunches can sometimes dry out.

ÉCHAUDÉS:
(N. de Bonnefons) "For a bushel of flour, you need six pounds of fresh butter and a quarter of a pound of salt; make the leaven with a pound of yeast and prepare it as for egg-based leavens, grinding them even more."
(H. This) A name given since the French Middle Ages (they were sold in the streets of Paris) to small flour-based preparations cooked by dropping them into boiling water. Gnocchi, pasta, and cornuaux (see this term) are specific types of échaudés.

SCALLOP:
(The butcher-caterer's companion's book) To throw a hot, boiling liquid over; to soak in such a liquid.

LADDER
(Mr. Grossmann) The ladder for whipping egg whites is an imaginary object that naive apprentices are asked to fetch in pastry making. In cooking, there is similarly the ladder for whipping béarnaise sauce.

LOIN:
(TLFi) Spine, backbone.
(TLFi) Cut of meat taken from the back of the pig near the neck.
Ribs and pieces for kebabs, as well as roasts (which do not need to be barded), are cut from the loin; it is also used in stews. Also called "spiny" because of the sharp protrusion of the spinous processes of the vertebrae, the loin, in one piece, boned or not, is also a cut for braising.

SEA URCHIN FARMING:
(CNRTL) Sea urchin farming is the aquaculture of sea urchins. Sea urchin farming has been developing since 1980 in Europe, and particularly in France, in response to the decline of wild sea urchins.

Topping (see Pruning)
(CIVA) Reduction of branches after flowering. The operation consists of pinching or cutting them back to reduce them by 10 to 20 cm.
(TLFi) The act of topping a plant to thicken it, encourage fruiting, or prevent it from lodging or breaking. 

TO CUT OFF: 
(TLFi) To cut the top off a plant.

ÉCLADE, or EGLADE, or EGUIADE:
(Rezeau, Dictionary of Regionalisms of France: Geography and History of a Linguistic Heritage , National Institute of the French Language, 2001) A mussel preparation characteristic of Charente cuisine. The mussels must be arranged with their points upwards to retain the juices and in a spiral on a wooden board. They are covered with a thick layer of pine needles which are then set alight. The cooking is finished when the mussels begin to open slightly. In the past, the arrangement was reinforced with clay, and the éclade was then called "terrée".

ÉCLAIR:
(TLFi) An elongated cake, glazed on top, filled with cream, and for this reason, it should be eaten quickly.

CLEARING:
(IPCF) Young, emerging lettuce shoots. Its name likely derives from the fact that it is the product of thinning carried out in lettuce cultivation.

THINNING (see also GREEN HARVEST)
(French dictionary) A special harvesting method consisting of removing a certain number of grape bunches in order to improve the ripening of the remaining ones. Thinning can be done just after fruit set (when the berries are the size of peppercorns), or just before harvest, as is the case in Sauternes for example.

ÉCLANCHE:
(Dictionary of foods, 1750) Leg of mutton
(TLFi) Shoulder of mutton detached from the body of the animal.

ÉCLISSE:
(P. Moreau) Small stick cut from certain dried fruits (almonds, walnuts, etc.).

PEELER:
(ref nec) A peeler is a kitchen utensil used to peel all vegetables (and fruits) with a skin. 
(TLFi) The person in charge of material administration and expenses in an establishment or, in older usage, in a large house.

CHEESE PEELER:
(ref nec) The peeler allows you to detach small pieces ready to eat from hard cheeses.

SKINNING:
(TLFi) To skin.
(ref nec) The act of removing the skin from an eel, lamprey, or conger eel. To skin an eel while it is still alive. Synonym of skinning.

SHELL:
(TLFi) To remove seeds from their husk.

ECOVE:
(boulangerie.net) Long handle with a large piece of wet cloth at its end that was passed over the oven floor to clean it of charcoal dust after the oven heating phase.

SCAM:
(TLFi) An old cloth attached to a long stick, used to clean the oven.
(CNRTL) A cylindrical brush with a handle, used to clean the inside of bottles, musical instruments into which one blows, etc. Synonym: bottle brush.
(ref nec) A pole whose end is wrapped in a coarse cloth, used to clean the hearth and oven, to remove the wood ash deposited on the hearth while leaving the steam that allows the temperature to drop and thus prevents the loaves from burning.

MASHED POTATOES:
(ref nec) Cook the potatoes in large cubes or in their skins. Drain. Mash the cooked pulp with a fork, adding a drizzle of oil or butter. Adjust the seasoning. A little garlic can be added to accompany certain dishes.

CRAYFISH:
(CNRTL) A decapod crustacean that lives in water, whose front legs end in claws. Its flesh is prized for its delicate flavor.

BOWL
(Tlfi) Small round, hollow and very flared container, in which food, especially liquid foods, is put and eaten.

BOWL:

FOAM:
(Tlfi) A mass of whitish-looking foam, more or less impure, which forms on the surface of a stirred, heated, or fermenting liquid.
(molecular gastronomy) Due to the negative connotation of the word "impurity," it would be better to simply speak of "foam."

SKIM:
 (Tlfi) To remove the scum. Especially for a broth or a sauce (see "to skim"). This can be done using a skimmer.

SKIMMER:
Sugar refiner's skimmer.
(Encyclopedia 1st edition 1751 d'Alembert, Diderot volume 5 p. 379) A SKIMMER, in sugar refiner's terms, is a brass plate, cut in a round shape, pierced with several holes along its entire length like a skimmer, and mounted on a long wooden handle fixed in a socket which, narrowing, becomes a rod ending in a fork that extends up to six inches on each side of the skimmer, making it more robust. It is used to lift the scum from the materials being clarified.

SKIMMER:
(TLFi) A large metal spoon or sieve used to remove the scum and impurities that form on the surface of molten metal, sugars, or syrups.
(French Dictionary) A utensil shaped like a nearly flat ladle, pierced with holes and used to remove scum from a liquid or, by extension, solid matter mixed with a liquid.

EDELZWICKER:
(Civa) The name Edelzwicker is an Alsatian term meaning "noble blend" ( Edel , "noble," and Zwicker , "blend"). It is a blended wine made from all the white grape varieties of Alsace, without any indication or constraints regarding proportions. The grape varieties can be vinified together or separately. Edelzwicker wines are most often light and refreshing.

SWEETEN:
(TLFi) To pour water over powdered substances to remove any saline, alkaline, acidic, etc., components they may contain.
(TLFi) To mask the taste of a medicine and sweeten it by adding sugar, honey, or sugar syrup.
(TLFi) To make sweet to the senses, especially to the taste.
(TLFi) Figuratively: To make something lose its hardness or vigor; to give it a milder character, less harsh forms.

SCULPTING:
(Reference cooking) Operation which consists of removing the triangles (scales) of green asparagus, which are not usually peeled.

EFFERVESCENT
(TLFi) That which is effervescent, that which is likely to become effervescent.

LEAF REMOVAL:
(TLFi) The act of removing leaves, of defoliating
(ref nec) An operation during which the leaves around the grape bunches are removed so that they are better exposed to the sun and wind, thus allowing the grapes to ripen properly.
(Civa) Leaf removal, entlàuiba, làuiwa (to defoliate): Leaf removal, carried out by hand or mechanically, consists of removing the leaves located near the grape bunches. It allows for better sunlight and aeration of the bunches and thus promotes the ripening and health of the harvest.

TO STRIP or TO TRIM;
(Reference cook) To trim or remove the strings or fibers from vegetables with particularly fibrous ribs or petioles.

TO THINN:
(P. Lacam, New Memorial of Pastry) Said of blanched almonds that are cut very thinly lengthwise with a knife. 
(TLFi) To remove the strings (from beans).
This is an indication relating to the name of a whole bird sold bled, plucked, and with only its intestines removed through the cloacal opening. It therefore needs to be dressed immediately before being prepared in the kitchen, because a collar of feathers (not exceeding 2 cm in width) at the base of the head, a few feathers at the hocks, and its giblets are still present, while its other viscera (liver, lungs, heart, gizzard, crop) are still inside.

SLICER GRATOR:
(ref nec) Tool used for cutting and preparing almonds.

TO FRAY:
(TLFi) To unravel a fabric thread by thread, especially to make stuffing or lint. By extension in cooking: to divide duck, beef, or skate into thin strands.

EFFLUVE:
(Tlfi) Emanation emanating from the bodies of organized beings, organic matter, certain substances.

EGGNOG:
(ref nec) A traditional drink in the United States, consumed on Christmas Eve. It originated from a medieval English beverage. A type of eggnog, served warm or cold, it is made with milk, cream, brandy or rum, eggs, cinnamon, and nutmeg. Sometimes beaten egg whites are added.
Eggnog is a traditional Christmas cocktail. It combines egg yolks and cream or milk with sugar and a type of spirit (most often rum).

DRAINING:
(Eric Glatre's Meat Dictionary. Dit. BPI) Resting time after stuffing the sausage, which allows it to lose its superfluous moisture and stabilize.

DRAIN:
(TLfi) To rid something of the liquid it contains or is covered with, by letting it flow out drop by drop.

DESTESTERING (or DESTESTERING)
(ref nec) After the harvest, before pressing the grapes, the winemaker may decide to remove the stems, keeping only the berries. The aim is to avoid imparting vegetal and bitter flavors to the wine. This operation is mainly carried out on red wines, which require a period of maceration between the juice and the berry skins. Depending on the vintage, the winemaker destems partially or completely. In the case of very ripe grapes, the stems may be left on to contribute tannins, complexity, and freshness to the wine.
(Civa) Destemming: Destemming consists of separating the berries from the stems. It is primarily practiced in red winemaking to avoid excessive tannin enrichment in the wines.

TO DEGRAPPER:
(CNRTL) To detach from the cob.

SHELL:
(Tlfi) To separate, detach the grains, the seeds (from an ear of corn, a pod, a husk, or a bunch of grapes). In cooking, to shuck means to detach the grains from a fruit with a cluster or pod, from a plant with a spike, or from a pod. To shuck wheat, corn, grapes, peas, beans, fennel,

EGRUGER:
(CNRTL) To reduce salt or sugar to a fine grind.

GRUGER:
(Tlfi) Small mortar or mill, generally made of wood, in which various substances are ground into powder.

PRUNING  
(Civa) Pruning the vines: This action corresponds to trimming. It consists of cutting the shoots that develop beyond the trellising plane. These shoots, by forming shade, would hinder the ripening of the grapes. 

ELASTICITY
(TLFi) Property of certain bodies or materials, which recover, at least partially, their original shape or volume after the force exerted on them has ceased.

ELECTUARY:
(CNRTL) Pharmaceutical preparation of soft consistency; composed of powders and various substances incorporated into honey or syrup.

ELEGANT:
(Treatise on Oenology, M. Ribereau Gayon) A wine described as elegant is balanced with refined and soft textures.

MINERAL ELEMENTS:
In the expression "mineral elements", the word "element" is vague, unlike the word "mineral".

AGING (of wine):
All the operations carried out on the wine between fermentation and bottling, whether in the cellar or the winery. For example, it can be done on the lees (without separating the wine from its lees) to increase the density of aromas. The wine will age better due to a slowing of oxidation thanks to the lees, which have a reducing effect.
(Civa) Aging consists of leaving the wine, after fermentation, in contact with its lees: the exchanges between the wine and the lees (primarily composed of dead yeast cells) contribute richness and complexity to the wine. In Alsace, aging is carried out in large oak casks or tanks. Stirring the lees, by resuspending them, increases the contact between the yeasts and the wine.

AGING ON LIES:
(civa) A method of preserving wines consisting of not removing their lees during their aging. 

ELIXIR: 
(CNRTL) The purest principle extracted from certain bodies or substances. A pharmaceutical preparation consisting of a mixture of medicinal substances or syrups dissolved in alcohol. In the food industry: a digestive liqueur made primarily from plants macerated in alcohol. 

ELIXIR KYLON
(ref nec) Liqueur made in Belley, in the Ain department, by the Brothers of the Holy Family. The story begins in 1903 with the forced emigration of the Brothers of the Holy Family to Italy (during the struggle against religious orders in France). Settled near the city of Saluzzo, the 30 monks had to support themselves through farm work; they quickly also devoted themselves to cultivating vines, and then to making liqueurs, the formula for which had been discovered by one of the members of the congregation, Brother Henri Marie.

WRAPPING:
(ref nec) Wrap a piece first in a layer of bacon fat or in a piece of pork toilet, then in a cloth, or, for certain items, such as English pudding, in a buttered and floured cloth.

BUTTERED:
(Larousse) Larousse defines buttered as "a culinary preparation based on melted butter, which the vegetables absorb"... but a molecular gastronomy seminar clearly demonstrated that carrots or turnips, for example, do not absorb butter. There is only an adhering layer on the surface.

EMBOSSER:
(The Butcher-Caterer's Companion's Book) The process of stuffing pieces of meat into a fillet, casing, or mold.
To stuff (with ground meat, blood, etc.) a casing or fillet to give it a regular shape. The
term "pushing" is also used when a stuffer is employed.
(TLFi) The term comes from nautical terminology: to emboss means to hold in a given position using two lines, one at the bow and the other at the stern, in order to counteract the effects of wind and current and to present a beam reach during an attack or defense operation.

EMBOSSING DEVICE:
(ref nec) Embossing device.

Bud removal, or sucker removal:
(Civa) Bud removal or sucker removal, entknoschpla: Sucker removal consists of eliminating the shoots growing from the trunk and therefore not bearing fruit, called "suckers". Their removal leads to better development of the main shoots.

BOTTLING:
(Treatise on Oenology, M. Ribereau Gayon) Once the wine has been made, the final step is to bottle it for sale. The empty bottles then go on production lines where they are filled, corked, and have a label and capsule affixed.

EMBROCHER:
(TLFi) To thread a piece of meat, a bird onto a spit (to roast it).

EMIER:
(Nicolas de Bonnefons) Crumple between the fingers into small pieces?

CRUMBLE:
(CNRTL) Reduce to crumbs.

SLICED:
(CNRTL) When referring to food, cut into thin slices. Vegetable cut into thin strips.

TURKEY SLICES:
(ref nec) This is a thin strip of whole muscles.

SLICING:
(The butcher-caterer's companion's book) To cut (meat, vegetables, fruit) into very thin slices, into strips.

PRUNING (see below SUCKING)
(Ref nec) Practice consisting of eliminating a large number of unnecessary shoots, including those growing laterally, sometimes those at the top, etc., because after flowering the vine should not consume reserves unnecessarily.

TO PRUNE:
(TLFi) To remove dead or unnecessary shoots, branches that hinder growth, and parasitic plants.
(TLFi) To remove excess, to strip.
Do not confuse with "to peel" (see that term).
(P. Lacam, New Memorial of Pastry) Said of almonds and pistachios; they are thrown into boiling water, and then the skin is removed.

PEELER:
(ref nec) Utensil used to remove the skin from almonds.

DOUGHING:
(TLFi) In pasta making] First stage of manufacturing by which a homogeneous mixture of raw material (wheat semolina for example) and water is obtained

STAMP:
(ref nec) Substance obtained by swelling starch in hot water.

CUTTER CUTTERS
(ref nec) Small utensils in the category of cutters, used to cut out dough rounds.

POTTING:
(Littré) Culinary term, broth used to moisten soups.
(Larousse Gastronomic Dictionary) All the ingredients placed in a braising pan. Thus, one says, "the meats and vegetables for the potting."

JACKET:
(CNRTL) To put in a pot. To put jams in pots.

Cookie cutter:
(French dictionary) A tool with a hollow head used to cut a piece in one go from a sheet of material.
(ref nec) Pithiviers cookie cutter: A stainless steel tool, round in shape with large flutes, sometimes equipped with a transverse handle, used to cut the layers of puff pastry used to assemble a Pithiviers.

EMPYREUMATIC
(TLFi) A pungent, unpleasant odor or taste of an organic substance subjected to intense heat.
Examples of this odor include burnt, grilled, smoky, roasted dried fruit, roasted coffee, cocoa, pepper, leather, tar, creosote, etc.

EMULSIFIER: See Hervé This, Emulsifiers ,
surfactants, surfactants: what are they?, https://www.academie-agriculture.fr/publications/encyclopedie/questions-sur/s8-02-emulsifiants-tensioactifs-surfactants-de-quoi-sagit-il , Encyclopedia of the French Academy of Agriculture

 

EMULSION:
(H. This) This word was introduced in 1560 by Ambroise Paré, surgeon to the king, to describe white and slightly viscous preparations, like milk (in Latin, emulgere means "to milk"). The most common in the culinary arts are oil-in-water emulsions, of which mayonnaise is a prime example. They should not be confused with foams (see that term).
A colloidal system (see "colloids") is composed of droplets of liquid fat dispersed in an aqueous phase, or conversely, droplets of an aqueous solution dispersed in liquid fat.
Do not confuse an emulsion with an emulsified preparation, which is more complex.
Note that, contrary to popular belief, butter is not an emulsion.
We give here the international definition (https://doi.org/10.1351/goldbook.E02065:
{ A fluid colloidal system in which liquid droplets and/or liquid crystals are dispersed in a liquid. The droplets often exceed the usual limits for colloids in size. An emulsion is denoted by the symbol O/W if the continuous phase is an aqueous solution and by W/O if the continuous phase is an organic liquid (an 'oil'). More complicated emulsions such as O/W/O (ie oil droplets contained within aqueous droplets dispersed in a continuous oil phase) are also possible. Photographic emulsions, although colloidal systems, are not emulsions in the sense of this nomenclature .}
Source: PAC, 1972, 31, 577. in Colloid and Surface Chemistry) on page 606 »
Note that butchers must designate the preparations for making Knacks as "suspensions".

BUTTER EMULSION:
(H. This) Name given to the category of emulsified sauces made from an aqueous solution in which melted butter is emulsified, intended to replace the erroneous terms "beurre blanc" or "beurre nantais." Note that "white sauces" are the oldest type of butter emulsion.

EMULSIFY:
To disperse a liquid fat in an aqueous liquid. This has nothing to do with "aerating." Depending on the circumstances, the result is either an emulsion or an emulsified preparation.

WITH CHICKEN:
(H. This, Nouvelles Gastronomiques) Sauce thickened with egg yolks.

ENCAQUER:
(ref nec) To pile salted or smoked herrings into a cask or barrel.

ENCHASSER:
(ref nec) Action of incorporating fat into a dough.

ENCHAUD:
(Inventory of the culinary heritage of France) Périgord recipe for confit pork loin.

NOTCH: 
(ISO for containers) Groove on the outside of the container. For example, a recess can be made in the ring to accommodate a mechanical stopper.

LOCATING NOTCH: 
(ISO for containers) A recessed notch in the heel or base of a container, used to correctly position the container before labeling or printing.

ENERVATION:
(lfb) An old slaughtering technique which consisted of (introducing a thin blade between the first vertebrae in order to sever the spinal cord.

ENFLEURAGE:
(ref nec) A method of extracting fragrant compounds by recovering them in the gaseous phase through dissolution in neutral fat, which is then melted or dissolved in alcohol. Initially used in perfumery, enfleurage was introduced into the culinary world through molecular gastronomy.

ENFOURNAGE, or ENFOURNEMENT:
(Tlfi) Action of loading into an oven; artisanal, industrial operation consisting of loading an oven.

BAKE:
(The butcher-caterer's companion's book) To put a preparation in the oven.

OVEN ...
PENER
 

ENGRAIN:
(Tlfi) Seed composed of cereals, and, specifically, very hardy wheat also called small spelt.

GROUND COVERING:
(Civa) Ground cover, ' s Gràs ànsaja (ground cover): Ground cover consists of maintaining a natural or sown layer of vegetation between the rows of vines. This alternative to chemical weed control and tilling is widely practiced in Alsace. It can be carried out on each row or every other row on an annual rotation. It promotes biodiversity of flora and fauna, reduces pollution from nitrates and treatment products, and aerates the soil by increasing its infiltration capacity. In addition, it provides organic matter and reduces erosion.

REMOVE:
(ref nec) At the pass, it is to take the requested dish to bring it to the dining room.

COATING:
(ref nec) A process consisting of covering the inside of a chocolate bite, for this, they are placed on a conveyor belt which carries them under a "shower" of chocolate, they can also be dipped by hand or the "cores" can be passed through a moving drum while chocolate is sprayed.

COAT:
(CNRTL) To cover with a protective coating.
To surround food products with a protective material (sheath, silver foil, etc.) to preserve them.
To evenly coat food by dipping or coating it (batter, chocolate).

COATING MACHINE:
(ref nec) Device used to coat chocolate candies with couverture.

SEEDING:
(ref nec) A chocolate tempering technique that involves initially melting only two-thirds of the desired quantity of chocolate, then adding the remaining third and mixing until a homogeneous mixture is obtained. This results in perfectly tempered chocolate, ready to use, which will retain its shine as it dries.
(boulangerie.net) Ensure the fermentation of the dough by seeding with yeast or sourdough starter.

ENTAME:
(Tlfi) The act of beginning.
First part, slice, first piece cut of something that is eaten.

TO FUNNEL:
(CNRTL) To pour a liquid into a barrel, to put in a barrel.
(Cuisine de ref) To fill using a funnel.

FUNNEL 
(CNRTL) Conical-shaped utensil, ending in a tube and used to transfer a liquid or fluid.

Piston Funnel:
(De Buyer) The piston funnel is characterized by its tip, which opens and closes with a simple press of a trigger. It allows for precise work when serving or filling small containers such as verrines or ramekins.

FUNNEL (for sausages):
(ref nec) Utensil similar to a funnel used to fill sausage casings.

INTERHEART
(ref nec) Reduced shoot from prompt buds (see this word) generally eliminated during thinning.

Ribeye Steak:
(ref nec) A ribeye steak is the cut of beef that corresponds to the anterior dorsal region of the animal (ribs #5 to #10) and is taken from the middle of the boneless rib section, not "between two ribs," as was the case in the past: it is a boneless rib steak. Ribeye should not be confused with sirloin steak. Taken from the lower ribs, the ribeye is called an exposed ribeye. It is firmer, more marbled, and less visually appealing than a covered ribeye. Ribeye is a cut of meat often marbled with fat, with short, tender, and flavorful fibers, and is intended for grilling or pan-frying.

STARTER:
(Dictionary of Foods, 1750) "Culinary term; it is a type of dish served immediately after the soup; roast is rarely served as a starter, but quite often hot roasted meats, stews, grimblette, white turkey, etc."
(Favre, Dic uni cuis) Fifth course of a dinner: hors d'oeuvre; soup; fish; garnish; starter. So called because, with it, begins the culinary art, the science of the cook. — Starters are divided into hot and cold; the hot ones are subdivided into three classes, into sauces: fricassee, salmis, sauté; fried starters: fritters, cromesquis, croquettes; and into stuffing starters: breads, soufflés, quenelles, pâtés. When there are several starters, they must vary in both quality and properties, and as has been said:
{A learned starter is the fruit of study; Good taste, fragrance, and color must be combined, and one must have great experience with these pairings, so as not to create indigestible combinations.

UNBLOCKING INLET: 
(ISO for containers) Unblocking part extending 3 mm from the rim.

FLYING STARTER: 
('ref nec) A garnished plate that goes directly from the kitchen to the table.

DESSERTS:
(Dictionary of Foods, 1750) "In culinary terms, a table service where almost only cold meats, pasta, and cold stuffed tongue, fried ham, and similar things are served."

ENTREMÉTIER:
(ref nec) The entremétier is in charge, within a kitchen brigade, of the preparation and cooking of vegetables, pasta, purees, eggs and soups.

ENTREMETS:
(ref nec) Dishes served after the roast during a formal meal. They can be savory or sweet, made with eggs or fruit. Some cooks consider granitas, sorbets, and other small desserts to be entremets.
It should be noted that, since the 14th century, troubadours, trouvères, jesters, and other jongleurs, trainers, and minstrels have also been associated with entremets. This is still the case at state meals where chamber music and ballet, or even theater (a Shakespearean interlude), are considered entremets.   
Today, in modern cuisine, the term entremets is used primarily for desserts.

BETWEEN BUTTOCKS:
(ref nec) Particular to the cow, located immediately behind the udder.

INTERNODE
see MERITHALLE.

ENVELOPE:
(ref nec) Said of the fat that is enclosed in a dough for buttering puff pastry.

SEND:
(ref nec) Term used by the barker to request the prepared dishes from the various chefs de partie and to bring the dishes to the customers.

ENZYME (feminine noun):
(ref nec) Protein having an action on other molecules.

THICKEN:
(ref nec) Make thicker.

SUG REMOVAL (see above PRUNING)
(ref nec) A sug is a non-fruiting shoot growing from the vine stock or from the rootstock. Sug removal consists of eliminating these shoots that could hinder good fruit production.

SHOULDER:
(ref nec) It can be made into a ham hock, or its two parts—the knuckle and the muscle—can be separated.
The knuckle is more prized and tender; it is used to make raw sausage.
The muscle, tougher and darker in color, is an ingredient in cooked sausage, mortadella, frankfurters, and Cotechino. It can also be served as a roast if the bone is removed, taking care not to break the piece (fore shank), or boiled. The casing covering the shoulder is extracted for stuffed pig's trotters.

EPBC:
(ref nec) This part of the beef consists of the neck, short rib, chuck, blade, top of the shoulder, marbled rib, brisket, marrow bone, and stewing rib. The term "stewing rib" is given to cuts without a specific name.

SPELT
(ref nec) Variety of wheat whose hull adheres strongly to the grain and which provides a very light flour (Triticum spelta).

SHOULDER: 
(ISO for containers) Curved or inclined part of a container between the neck and the body.

LAMB SHOULDER:
(ref nec) Upper part of the foreleg. Sold boneless and rolled or whole like a leg of lamb. Best roasted. Second-category meat.

SHOULDER OF MUTTON:
(ref nec) Upper part of the foreleg. Sold boneless and rolled or whole like a leg of lamb. To be eaten roasted. Second-category meat.

Veal shoulder:
(ref nec) It is suitable for all cooking methods. Some butchers sell it as a roast, which doesn't yield even slices. The evenness of the slices depends on the carver.

SUCKER REMOVAL:
(Civa) Suckler removal, entknoschpla: Suckler removal consists of eliminating the shoots growing from the trunk and therefore not bearing fruit, called "suckers". Their removal leads to better development of the main shoots.

SPRINKLING:
(Civa) Spreading manure: This is a natural way to fertilize vines: as it decomposes, the organic matter in the soil improves microbial life and the physical qualities of the soil (porosity, permeability, etc.). Manure can be spread fresh or composted before being incorporated into the soil. Manure is used as a soil amendment or as a fertilizer.

Smelt: 
(TLFi) Fish of the Salmonidae family, elongated and small in size, the most common species of which, remarkable for its pearly colours and almost transparent skull, is a delicate and appreciated food.

BACCHIC SPUR: 
(Rabelais) Salted meat that causes one to drink. 

SPICE
(TLFi) A substance of vegetable origin, fragrant or pungent, which is used to season food.

SPICY:
(Treatise on oenology, M. Ribereau Gayon) Said of a wine which gives perceptible aromas of spices such as cinnamon, pepper, etc.

SPY:
(SG Sanders and M. Derrien, The Great History of French Pastry and Confectionery) Confectionery made from honey and flavored with herbs, condiments and spices.

SEPARATING STONES FROM GRAINS:
(Panckoucke Encyclopedia) Separate the wheat grain from the small debris by throwing it into the air with a wide shovel so that the impurities can be carried away by the wind.

EPIGRAM:
(The French cook, François Pierre de la Varenne, 1651): Lamb stew adorned with a turban of triangular pieces of breast, breaded and cooked in butter or grilled.
(Vincent La Chapelle) Veal shanks with epigram: floured, sautéed with bacon or lard, salt, pepper, bouquet garni, onion, stock, capers, braised, reduced sauce, mushrooms.
(Vincent La Chapelle) Chicken with epigram: boned, minced breast with veal udder, bacon, breadcrumbs cooked in milk, egg, salt, pepper, herbs, spices, mushrooms, the mince on the wings and thighs, breaded with breadcrumbs, cooked with butter, mushrooms, flour, and stock.

SPRINKLE:
(IPCF) Cage in which poultry are confined for fattening.

VEGETABLE PEELER:
See "peeler".

PEELING
(TLFi) To clean by removing waste.
(of vegetables) To remove the skin, the peel
(poultry, fish) To remove inedible or unusable parts
(of pieces of meat): The action of trimming meat and removing the internal connective tissue. (Transparent tissue like plastic film)
To remove the hull, the covering (of grains, seeds).

PEELER:
(CNRTL) Instrument, knife, used to peel fruits and vegetables.

PEELER: 
(Dic ac fr) Instrument used for peeling..

ÉPOUGNE:
(boulangerienet) Small ball of bread for children.

ÉPREINDRE:
(Nicolas de Bonnefons) To press a substance to extract its juice.

EQUASILLE:
(ref nec) When an ox falls during slaughter with its hind legs spread apart, the tendons and muscles tear under the force of the fall.
In Jewish ritual slaughter, the ox is on its back, which would prevent this phenomenon.

TO TAIL:
(ref nec) Remove the tail (strawberries, for example).

BALANCE:
(Treatise on oenology, M. Ribereau Gayon) Said of a wine which presents a beautiful harmony between sweetness and acidity.

DESTESTERING:
See "destemming". The process of removing the vegetative part of the grape cluster that supports the berries, as its maceration with the must imparts a herbaceous taste to the wine.
(Civa) Destemming consists of separating the berries from the stems. It is primarily practiced in red winemaking to prevent excessive tannin enrichment of the wines.

RYE ERGOTA:
(ref nec) A fungus that can contaminate cereals. Infected cereals can cause ergotism, which has consequences for physical and mental health.

Erinosis
(ref nec) A generally benign condition caused by a very small mite. Infested leaves show blisters on the upper surface, sometimes reddish, sometimes green, which correspond on the lower surface to a dense felt-like coating, initially pinkish-white, then brownish or reddish.

ESCA
(ref nec) One of the oldest fungal diseases of the vine, it most often enters through fresh, moist pruning wounds. Its symptoms are now well known, but should not be confused with Eutypa dieback (see this term below).

ESCABÈCHE:
(Littré: https://www.littre.org/definition/escab%C3%A9cher) An expression attested in 1870, borrowed from the Provençal {escabassa}, "to decapitate": refers to a fish preparation that consists of removing the heads of fish to aid preservation; by extension, preparations of small, headless fish preserved in sauces containing vinegar.
By extension, a sauce containing vinegar and oil.

ESCALOPE:
(TLFi) A thin slice of meat (usually white meat: veal and poultry) or fish that is grilled or pan-fried.
(H. This) 1. An escalope is a thin slice of meat; 2. A grenadin differs from an escalope in that it is pierced, while an escalope is not. 3. An unbarred grenadin, pan-fried in butter, is a "noisette." Consequently, one should not pierce an escalope, otherwise it would become a grenadin, and one should avoid calling a small, round escalope pan-fried in butter an escalope, as it would be a "noisette."

TURKEY ESCALOPE:
(ref nec) Skinless fillet slice.

ESCALOPE:
(ref nec) To slice crosswise (mushrooms, artichoke bottoms, )
(The butcher-caterer's companion's book) To surround food products with a protective material (sheath, silver paper, etc.) to preserve them
To cut into thin and diagonal slices a piece of meat, a large fillet of fish, certain mushrooms or vegetables, such as artichoke bottoms.

SNAIL:
(CNRTL) A hermaphroditic terrestrial gastropod mollusc with a spiral calcareous shell, which is herbivorous and of which some species are edible. Native to Western Europe, the two best-known species, the garden snail ( Helix aspersa ) and the Burgundy snail ( Helix pomatia ), are the most prized in culinary preparations.

SWORDFISH:
(ref nec) Swordfish is one of the most sought-after fish in the world. It is categorized as a semi-oily fish. White, supple, and delicate, swordfish flesh has all the characteristics of white meat, with the added flavor of the sea. Very fresh swordfish is eaten raw in carpaccio, ceviche, or tartare, or marinated in lemon, and also grilled or sautéed.

ESPUMA (molecular cuisine):
(H. This) A term which should not be used in the French language , since this Spanish word only means foam or scum.

TARRAGON:
(CNRTL) Herbaceous plant (wormwood) characterized by its greenish, compound flowers and narrow, lanceolate leaves, used in cooking for its aromatic properties.
(Food toxic. 2013 Jan;51:26-32. doi: 10.1016/j.fct.2012.07.052.) Extreme care should be taken when using tarragon essential oil or tarragon-infused brandy, as the majority of tarragon essential oil is composed of para-allyl anisole, or estragole, which is carcinogenic or teratogenic at any dose.

ESSE:
(TLFi) Hook on which meat is hung.

ESSENCE:
(ref nec) Concentrated product extracted from certain substances, whether plant, mineral, or animal.
Volatile liquid, with little or no oil, highly aromatic, extracted from plants, most often by distillation.
Product obtained by distillation, reduction, maceration, or infusion.
Essences already appear in the works of Massialot (Le Cuisinier royal et bourgeois, 1693) and Vincent La Chapelle, in Le Cuisinier moderne. For example, ham essences were prepared.
According to Marie-Antoine Carême (Treatise on Essences): "After slicing two handfuls [500 grams] of mushrooms, you put them in a saucepan with two large spoonfuls of consommé, the juice of one lemon, a pinch of salt, fine pepper, nutmeg, and a little butter. Simmer and reduce over low heat; then you add a large spoonful of veal stock and the same amount of ham essence; after a few boils, you strain the essence through a silk sieve."
According to the *Guide Culinaire* (unreliable from a terminological point of view), an essence is a "broth" that has been reduced. The *Guide Culinaire* mentions essences of mushroom, celery, morels, and truffles. The *Guide Culinaire* also mentions a fish essence, which is simply fish stock.
According to the {Larousse gastronomique} edited by Prosper Montagné (1938), "It is nothing other than the cooking of mushrooms at a very reduced temperature. It is used to flavor sauces."

MUSHROOM ESSENCE:
Boil water, butter, and lemon juice, add sliced ​​mushrooms, cook for 10 minutes, then strain.
(Jules Gouffé) Take 1 kg of mushrooms, peel and wash them. Put them in a saucepan with 500 ml of lemon juice and 10 g of salt. Cover and cook over medium heat for 5 minutes. Add 1 liter of chicken consommé and boil for 10 minutes. Strain through a cloth. Set aside for use.

HAM ESSENCE:
(Jules Gouffé) Take 500g of lean Bayonne ham and place it in a saucepan with parsley, onion, carrot, a small bay leaf, and a small sprig of thyme. Moisten with 200ml of Chablis wine. Reduce completely and then add 1 liter of veal stock. Simmer gently for half an hour, strain through a cloth, and set aside.

FISH ESSENCE:
(Jules Gouffé) Take 750g of gurnard and 750g of weever. Cut these fish into pieces and put them in a saucepan with 2 onions, 2 cloves, 1 carrot, 4 shallots, 10g of salt, 3g of pepper, and 400ml of white wine. Boil for 5 minutes, then add 2 liters of fish stock. Boil again until the fish are fully cooked, skim off any foam, and strain through a cloth. Set aside.

TRUFFLE ESSENCE:
(ref nec) Boil Madeira or port, add truffle peelings, infuse off the heat, strain over thickened veal stock, and reduce.
(Jules Gouffé) Have 1 kg of perfectly cleaned and peeled truffles. Place in a small pot: 1 bottle of Madeira, 1 L of chicken consommé, 1 bouquet garni, 10 g of salt, 3 g of mignonette pepper, and a pinch of salt. Cover the pot and cook over high heat for 10 minutes. Let the truffles cool, and when they are completely cold, strain the essence through a cloth. Reserve the truffles for garnish.

MEAT AND VEGETABLE ESSENCE (MIREPOIX):
 (Jules Gouffé) "Note: mirepoix is ​​a term that has been in use for too long for me to have hesitated to use it. But I deemed it appropriate for this dish, as for several others, to indicate its base in the title, which is, as I say, a compound of meat and vegetable essences. Those unfamiliar with culinary terminology will thus be able to understand what constitutes the principle of this essence, something that the word mirepoix alone, taken in isolation, hardly conveys.
To prepare the mirepoix, you will need: 1 kg of veal sirloin tip, cut into 4 cm pieces; 1 kg of Bayonne ham, both fatty and lean, from which you will remove the rind; 500 g of fatty bacon, cut like the veal, also removing the rind. Add: 4 carrots, sliced; 4 onions Medium-sized pieces of garlic, 4 bay leaves, 1 sprig of thyme, 4 shallots. Brown until golden, then deglaze with 2 bottles of Madeira wine and 5 liters of fresh stock. Add 10g of mignonette pepper. Bring to a boil and simmer gently on the edge of the stove for 2 hours. Strain through a cloth without skimming off the fat.

POULTRY STEW:
(Jules Gouffé) Remove the carcasses and trimmings from 6 chickens, reserving the breasts and thighs for appetizers. Break the bones and place them in a saucepan with 1 kg of veal sirloin, cut into 4 pieces. Pour 3 liters of chicken stock into the saucepan. Add 2 onions, one studded with 2 cloves, a medium carrot, and a bouquet garni. Bring to a boil, skim off any foam, and simmer gently on the edge of the stove until the chicken is fully cooked. Strain through a cloth and remove all the fat. Set aside.

Wring out 
(TLFi) To expose (something) to the air in order to dry it.
(TLFi) To drain, to express the water or excess liquid that soaks (something), this operation being carried out manually or mechanically.

SEED SPINNER: 
(TLFi) A perforated container with a rotating shaft. It allows salad leaves to be drained by centrifugation.

ESTOU:
(ref nec) Butcher's table with openwork where animals were butchered.

ESTOUFFADE (or ETOUFFADE, or ETOUFFEE):
(TLFi) A method of cooking certain meats very slowly in their own steam.
( Culinary Guide ) A brown stock, prepared as follows: "Debone the meats. With the broken bones, lightly browned in the oven, the sautéed vegetables, and 14 liters of water, prepare a stock which will be cooked slowly for at least 12 hours. Brown the meat from the shanks, cut into very large dice; moisten them with a little of the prepared stock, reduce to a glaze 2 or 3 times, and moisten with the rest of the stock. Let it simmer slowly until fully cooked; strain through a cheesecloth and reserve for use as needed."
It should be noted, however, that the Culinary Guide is the only one, of those we consulted, that gives this definition, which therefore seems too idiosyncratic to be retained .

ESTREDILLE:
(ref nec) Tool used for grinding condiments.

STILL:
(bakery) Log of wood used to heat the oven; one meter long and cut from logs of wood about twenty centimeters in diameter, split into four.

ÉTAMINE:
(TLFi) A light and supple fabric characterized by its very loose weave, used for making clothing, curtains, sails, flags, etc.
(TLFi) A filter, generally made of untwisted fabric (sometimes metal), used for straining liqueurs, sauces, etc.
(P. Lacam, Nouveau Mémorial de la pâtisserie) A loosely woven fabric or cloth used for straining creams and sauces. 
(ref nec) A piece of cloth used for straining consommés, sauces, coulis, or purées (for sauces, butter cloths can be used).
In Guillaume Tirel's {Viandier}, the spelling is "estamine," and this fabric is used for straining in many recipes. In the {Ménagier de Paris} (II, 136 in T.-L ca 1393), we find the definition "loosely woven fabric used for straining."
Not to be confused with "muslin"

ETHYLVANILLIN:
(H. This) Compound derived from vanillin, with a pronounced vanilla odor (much more than vanillin).

STRETCHING:
(ref nec) Working a dough to ensure its elasticity.
Brioche dough must undergo stretching/blowing, thus ensuring the introduction of air.

STEAMED:
(ref nec) A method of cooking food in a closed container, using the steam released from it. Syn. "stewing".

STUFFERED (MEATS):
(ref nec) Said of the flesh of animals that had been killed without their blood being shed

STEAMED:
(ref nec) Meat cooked in a braising pan without liquid, with only fat; the cooking is done over low heat, covered.

Smothering tin:
(technomitron) A large copper cylinder, fitted with a lid and two handles, used to smother and preserve embers. In the past, they were sold while still hot.

STUNNER:
(ref nec) Device intended to stun an animal before slaughter.

NECK CONTENTION: 
(ISO for containers) Location of the opening where the smallest internal dimension is located.

TO BE IN THE JUMPS:
(J.-M. Jeudy) In the kitchen as in the dining room, it means to be very busy, or late, or even overwhelmed by events, especially during "a rush".

SWIM CRAB:
(CNRTL) Edible crab, with a rough shell, red eyes, and whose last pair of legs are flattened into swimming paddles

STAVING:
(Eric Glatre's Meat Dictionary. Dit. BPI) Action consisting of placing the sausage in a heated and ventilated enclosure where it can dry and mature.

STEWED (A L'):
(CNRTL) To cook in a closed vessel, by steaming.
(Dictionary of Foods, 1750) Fish stew made in a cauldron with butter, salt, pepper, bay leaf, onion studded with cloves, a little water to remove the bitterness of the wine.

STOVE:
(TLFi)
1. To bathe in hot water.
2. The act of subjecting a substance to the heat of a drying oven (to dry a product).
For the fermentation of leavened doughs, one says "to put in a drying oven" and not "to stew".
(P. Lacam, New Memorial of Pastry) Said of cakes or almonds that are placed to dry on or below the oven.

EUCRRIPHY
(boulangerie.net) Ancient bread whose trace was found in - 2600 in the tomb of Rhamses III; probably the successor of the galette.

EUCRYPHIA:
(boulangerie.net) Bread baked under the ashes (Greece).

EUCCRIPHY  
1. (The Bread of Man, B. Dupaigne, MNHN/La Martinière) The first true bread whose trace was found in 2600 BC in the tomb of Ramses III; probably the successor to the flatbread.
2. Greek bread baked under the ashes

EUTYPIOSE
(ref nec) Fungal disease of the vine which generally settles on old wood, not to be confused with esca (see this word above).

EVAPORATOR (molecular gastronomy):
A vacuum system that evaporates the most volatile compounds in food, particularly those responsible for odor. Some devices have a rotating glass flask, hence the name "rotary evaporators." They may be equipped with a "cold trap" that optimizes odor recovery.
Note that the liquid being treated, even if it is an aqueous solution, can boil at room temperature.
Such systems are used by chemists to extract the most fragile compounds.

VACUUM EVAPORATOR (molecular gastronomy):
(ref nec) A device that evaporates a liquid at a low temperature (for example, water at room temperature). These devices allow for the recovery of aromatic compounds from food.

EVAPORATE: 
(CNRTL) To evaporate a liquid over low heat. To transform, to dissolve into vapor. 

VENT:
(ref nec) altered taste due to contact with air. Frequent after bottling.

FAN:
(ref nec) Cylindrical vegetables, generally picked young and small, possibly pre-grooved in a spiral, finely sliced ​​lengthwise, while keeping a portion intact near the stem to hold the slices together, then gently flattened into a fan shape. For example, courgette, eggplant, cucumber, gherkin.

EVENT:
(The butcher-caterer's companion's book) Homogenize the temperature or cool a cooking bath using a ladle.

EVERDUMER:
(TLFi) To remove the green color from (vegetables, fruits).
By extension, to remove the green fuzz from green almonds (to remove the fuzz covering the shell, and to candy them).

TO CORE:
(TLFi) To hollow out the inside of an object while leaving the outer edge intact.
(Larousse) To hollow out a vegetable or fruit to fill it with a preparation or stuffing. A whole apple with the core removed using an apple corer; a half-apple, whole pear, or half-pear with the core removed using a melon baller.
This is done for certain fruits: apples (using an apple corer), pears, etc.

EXCORIOSE
(ref nec) A fungal disease of the vine affecting the base of the shoots, which become white and cracked. These shoots are then susceptible to wind and break very easily.

EXPANSION:
(ref nec) the action of increasing in volume. It should be noted, therefore, that there is no expansion of meat when it is boiled... since meat contracts with heat! The terminology "cooking by expansion" is therefore both outdated and incorrect.

ESPRESSO:
(ref nec) An espresso (espresso in Italian) is a short, strong coffee obtained by pressure percolation, that is, by rapidly passing hot water under a pressure of 9 bars (the optimal extraction pressure indicated on the gauges of professional espresso machines) through finely ground and roasted coffee. Espresso coffee originated in Turin in 1884 thanks to the invention of the machine for its production by Angelo Moriondo. (Patent no. 33/256 of May 16, 1884).

EXPRESS:
(ref nec) To extract water, juice or seeds from food by pressing it firmly.

EXTRA:
(ref nec) Person who works on an ad-hoc basis to fill an absence in a team.

EXTRA-BRUT
(ref nec) refers to a sparkling wine with a residual sugar content not exceeding 6 grams per liter.

DRY EXTRACT
(ref nec) The total solid matter that makes up a wine. One liter of wine can contain between 17 and 30 grams of dry extract after evaporation. Examining the dry extract helps to assess the authenticity of a wine.