DRESSING
(Reference cooking) Preliminary steps in preparing fish or poultry before cooking:
Trim, scale, gut, and wash a fish.
Singe, trim, gut, and truss poultry or game birds.
HACCP:
( https://www.haccp-hygiene-alimentaire.fr/les-normes-HACCP/ ref nec) Hazard Analysis and Critical Control Points system. Abbreviated as HACCP (Hazard Analysis Critical Control Point).
A risk management method for food safety, mandatory throughout the food chain (from farm to fork or from barn to table). Developed by the chemical industry in the USA and adopted by NASA to ensure the food safety of astronauts.
MINCED
(The Butcher-Caterer's Handbook) The process of dividing the lean and fat components of the mixture into grains of the desired size. Products are classified as coarsely ground, finely ground, or medium ground.
(The Butcher-Caterer's Handbook) Pork shoulder intended for processing.
HACHE:
(CNRTL) That which is cut into small pieces.
CHOPP
(CNRTL) Cut into small pieces with a sharp instrument.
HACHETTE:
(ref nec) A knife with a wide blade and a short handle, the hatchet is suitable for hard and aged cheeses such as Comté, Beaufort, Mimolette, etc. It allows for easy and perfectly controlled cutting. The hatchet is also used for crumbly cheeses like Fourme de Montbrison or Bleu des Causses.
Chopper:
(wiki) Utensil consisting of a kind of arc-shaped knife and a container, used for chopping herbs.
HASH:
(CNRTL) The operation of finely chopping (food substances); the resulting product. From hache, {happja} and {happa}, "sickle-shaped knife".
A culinary preparation made from finely chopped food, variously prepared and seasoned, and used either as a stuffing or as a separate dish.
HACHIS PARMENTIER:
(CNRTL) Dish consisting of minced meat and mashed potatoes, cooked in the oven.
CHOPPING MACHINE:
(French Academy Dictionary) A knife with a wide, curved blade and two handles, used for chopping various foods; a mechanical or electric instrument intended for the same purpose.
A thick board or small table on which one chops.
ROCKING CHOPPER:
(ref nec) A tool with a rounded blade and two handles at each end of the blade, used for chopping with a back-and-forth motion.
Syn. half-moon.
MEAT GRINDER:
(TLFi) A large knife with one or more blades of varying shapes, or a mechanical or electrical device used for grinding meat and other foods.
A small table or thick board, with or without a rim, on which grinding is done.
HADDOCK:
(TLFi) Haddock whose flesh is eaten lightly smoked.
HAGGIS:
(ref nec) Dish of Scottish origin, made from sheep's or mutton's stomach stuffed with a meat obtained from the offal, heart, lungs and liver of the animal to which onions, oatmeal and fat are added, poached for at least 2 hours in vegetable stock, served with mashed turnip, accompanied by beer or pure malt whisky.
HÂLER:
(Cuis de ref) Old term referring to the act of drying and browning bread in the oven to make breadcrumbs.
HALOIR:
(French Academy Dictionary) Ventilated room where soft cheeses are left to dry before being matured in a cellar.
HALVA:
(French dictionary) Oriental confectionery made from a mixture of flour, honey and sesame oil, coating almonds, hazelnuts or pistachios.
HAMPE:
(French Academy Dictionary) Breast of the deer.
Upper and lateral part of the belly of the ox, which is located at the level of the rib cage.
BEEF SHANK:
(ref nec) A choice cut located inside the carcass, between the thorax and the abdomen. It is therefore an offal product. The stem is the ridge of muscle that connects the diaphragm to the ribs of the animal; it is very long and very flat at one end and very thick at the other. It is a muscle with long, visible fibers.
HAMPSHIRE:
(ref nec) Present in France since the 19th century, the Hampshire sheep breed developed during the 20th century thanks to the quality of its rams. This pasture-based breed produces early-maturing, well-conformed lambs.
HANAP:
(Tlfi) Large drinking cup, most often made of metal and fitted with a lid, used mainly in the Middle Ages.
HANSARD:
(Lachiver, Dic monde rural) In Normandy, hatchet or cleaver used to cut meat.
HERRING:
(CNRTL) Fish of the Clupeidae family, abundant in the English Channel and the North Sea, with semi-fatty flesh, particularly appreciated in Scandinavian countries.
Pickled Herring (Rolmops):
(IPCF) The idea of marinating fish in vinegar is very old, as vinegar, like salt, has been used since antiquity in the preparation of all kinds of preserves. Sainclivier traces the making of rollmops back to the early Middle Ages in the North Atlantic regions. Rollmops is believed to have originated in France in the 16th century.
Smoked herring, also known as gendarme, red herring, soret, or sauret
(IPCF), was preserved during the High Middle Ages through salting, drying, and smoking. Among smoked fish, smoked herring was one of the most important and was traded in North Sea ports as early as the 7th century. This is a whole fish weighing approximately 100g, with a very bright golden color (due to a long smoking process). It has a strong salty and smoky flavor.
HERRING SEASON:
(CNRTL) Herring fishing; the period when this fishing takes place.
HARICOT
(French Academy Dictionary) A mutton stew with turnips and potatoes.
The word "haricot," in the sense of "stew," comes from the Old French "halicoter," to cut into pieces. We also find "héricot" (Le ménagier de Paris, 1393), and "haricoq" in a 1436 version of Le Viandier.
A leguminous plant of the Fabaceae family, several species of which produce edible shoots and seeds. The fruits of this plant are consumed, depending on the variety and stage of ripeness, either as whole pods or as the seeds they contain.
MUNGO BEAN (Green Ambergris)
(Encyclopedia of Food Plants. Chauvet Michel, ING. Agro INRAE) A tropical annual plant of the Fabaceae family, native to the Indian subcontinent and cultivated as a vegetable for its seeds, which are eaten like common beans. It is a common ingredient in Asian cuisine, used raw or cooked, particularly in sprouted form, called "bean sprouts" or, incorrectly, "soybean sprouts." It should be noted that raw soybean seedlings are toxic and must be cooked before consumption.
HARICOTER, or HARIGOTER, or HALICOTER:
(Reference curricula) an old word meaning to tear, to cut into pieces, to cut up
HÂTE:
(TLFi) Roasting spit.
HÂTELET (or ATTELET):
(TLFi) Small roasting spit.
(Ménagier de Paris) Small skewer used to secure a large piece of meat to a larger spit.
Decorated metal rod onto which various elements are threaded, in addition to the main piece into which the hachelet is inserted. An essential element in the presentations of Marie-Antoine Carême, a plate of which is shown here from his {Art de la cuisine française au XVIIIe siècle}.
The spelling "attelet" is also found.
HÂTEUR:
(Dic acad fr) Officer of the royal kitchens, who was in charge of the care of the roast.
HAUBAN (right of):
(small baker) Direct tax paid annually by bakers to be able to practice their trade and to establish a distinction between bakers of the city, of the suburbs and of the fairground (silk sellers).
LAMB TOP RIBS:
(ref nec) Bone and meat corresponding to the most lateral part of the ribs (flank). To be used in stews or navarins. Category 3 meat.
MUTTON RIBS:
(ref nec) Bone and meat corresponding to the most lateral part of the ribs (flank). To be consumed in stews or navarins. Third-category meat.
TOP RIBS OF VEAL:
(TLFi) In the top ribs, one provides blanquette, pieces to boil or to sauté.
UPPER THIGH;
(TLFi) First segment of the thigh.
TURKEY THIGH TOP:
(TLFi) This is the unboned piece having the femur as its bony support, detached by section at the hip and the femuro-tibial joint, with attached skin.
HEMIARTON:
(bakery) Greek bread in the shape of a crescent in homage to the moon goddess Artemis.
HERBS:
(TLFi) In the culinary arts, plural. The twenty-eight herbs used in cooking are divided into vegetable herbs, seasoning herbs, and salad herbs (...) or fine herbs (DUMAS 1873).
Rare in modern usage. Vegetable herbs. Green vegetables grown in kitchen gardens and intended to be eaten cooked or in salads. Herb soup; herb seller; herb market.
Vegetable herbs, the most common of which are spinach, sorrel, lettuce, and leek (Ac. Gastr. 1962).
(Fine) herbs. Aromatic or condiment plants used to season certain dishes. A complete aromatic condiment replacing salt, pepper, and vinegar, it [tarragon] is useful in salads, especially lettuce, whose blandness it enhances; (...) in the composition of bouquets garnis called "parsley" and fine herbs where it complements chervil, chives or burnet so harmoniously (L. LAGRIFFE, Le Livre des épices, des condiments et des aromatices, Les Hautes Plaines de Mane, éd. R. Morel, 1968, p. 187).
HEREFORD:
(ref nec) Irish beef. Ireland has been famous for its cattle-raising tradition for a millennium. Its herds played a major role in the development of pastoralism throughout the world, particularly in Great Britain and the Americas (North and South). The reputation of Irish herds can be attributed to the care given to these animals, always raised on small farms, in rich pastures with a temperate climate and limestone soil. Raised for over two centuries in the heart of the Irish pastures, the Hereford breed of beef produces tender and prized meat. Small in stature, recognizable by its reddish-brown coat and white head, the Hereford is renowned for its docility and resistance to harsh weather conditions, allowing it to graze year-round.
The Hereford breed has the ability to build muscle and also retain fat reserves during the warmer months. This fat accumulates around the muscles (cover fat) and infiltrates them. It is this infiltrated fat that gives Hereford beef its fine grain, its marbled appearance, and therefore its tenderness and flavor. In winter, when the cold becomes more intense and food is scarcer, the Hereford draws on its reserves of cover fat.
HEXANAL:
(ref nec) Organic compound with the formula C6H12O, belonging to the aldehyde family. It has a grassy odor.
(small baker) It is said to be released during long kneading processes, causing excessive whiteness of the dough and reducing its flavor.
HIGH BALL:
(ref nec) A highball refers to a certain type of long drink characterized by an alcoholic base lengthened with soda or water and served over ice in a tumbler glass.
HIJIKI:
(ref nec) Name given in Japanese cuisine to a black seaweed called Sargassum fusiforme , resembling noodles. It grows wild on the coasts of Japan, Korea, and China.
HILE:
(TLFi) Area of an organ constituting the point of entry or exit of the sap.
HISTORY:
(TLFi) Embellished, decorated
(ref nec) Citrus fruit cut in half perpendicularly to the segments along diagonals in the shape of triangles; sometimes called wolf's teeth. The ends are flattened beforehand to provide a base.
HISTORIAN:
(TLFi) To decorate (the surface of a work) with mythological or religious scenes, or various ornaments.
(ref nec) Often, Western cooks simply create serrated edges on tomatoes and lemons. This involves cutting a lemon by making serrated cuts with a knife. To do this, cut off both ends of a lemon, hold the lemon horizontally on the cutting board, and, using the tip of a paring knife, make serrated incisions all the way around the circumference. Cut through the lemon to the center. Separate the two halves.
HOCHEPOT:
(TLFi) Stew made with minced beef, cooked over low heat without water with chestnuts and turnips, in an earthenware pot which is shaken from time to time so that the contents do not stick.
(TLFi) Regional dish (Flanders), composed of various meats and vegetables cooked in a covered pot.
HOLLANDAISE:
(Urbain Dubois) “ Put a few peppercorns in a saucepan with 5 to 6 tablespoons of good Orleans vinegar, reduce it by half, and let it cool. Then mix 7 to 8 egg yolks, 150 grams of butter cut into small pieces, a little salt, and a pinch of nutmeg into the vinegar. Place the saucepan over very low heat and whisk the sauce vigorously with a spoon to thicken it. Strain it through a fine sieve into another saucepan, return it to low heat, and whisk the mixture. Gradually incorporate a tablespoon of velouté sauce and 150 grams of butter cut into small pieces into the sauce, a little at a time. When the sauce is nice and frothy, remove it from the heat and finish it with the juice of one lemon. ”
Note that the Codex Alimentarius allows for hollandaise sauces where oil replaces the butter. This is a serious mistake, already denounced in 1920 by Edouard Nignon [ Eloge de la cuisine française , Paris, Interlivres, 1995, p. 73]: “ Some establishments do not hesitate to serve, decorated with the name of hollandaise sauce, sauces made with flour […] ; these methods are as detrimental to the quality of the food as to the good reputation of the establishment, because they are the unfortunate consequence of an error in principle .”
HOLLANDAISE (A LA):
(ref nec) (chickens): butter, flour, juice, salt, pepper, nutmeg, vinegar,
HOLSTEIN:
(ref nec) It belongs to the branch of cattle breeds from the North Sea coast, originating in Friesland, and its name comes from the German region of Holstein. This region has been home to cattle breeding for over 2,000 years. Bos primigenius was domesticated there and then crossbred with breeds brought during the invasions following the fall of the Roman Empire. This breed was selected very early on for its milk production and has become one of the most efficient breeds in the world.
HUNGARIAN (à la)
(Urbain Dubois) Said of sautéed pheasants, covered with stuffing, with Spanish sauce with pheasant stock and sour apple puree.
HORS D'OEUVRE:
(TLFi) Light dish(es) served at the beginning of the meal, after the soup or before the first course, somewhat like architectural hors d'oeuvres, which are presented in projection from the building.
HOSTIE:
(boulangerienet) Eucharistic species of bread, small round of wheat bread usually unleavened.
HOOD:
(Civa) The hood is a large container carried on the back of the grape harvester during the harvest. Originally made of wood or metal, it is now often made of plastic. It continues to be used on slopes too steep for motorized vehicles. This work requires strength and stamina, which is why hood carriers are better paid than grape pickers.
HOULETTE:
(P. Lacam, Nouveau Mémorial de la pâtisserie) Small tin or tinned copper paddle, used to stir ice cream by striking it in the ice cream maker.
(ref nec) Metal utensil used for scraping ice cream, to detach frozen parts from the sides of the ice cream maker and to work the mixture to make it lighter and smoother.
HUT:
(CNRTL) Rectangular wooden chest with a flat lid, used for kneading dough and/or especially for storing loaves. Syn. kneading trough.
Flour mill: Chest placed under the millstone of a mill, where the flour falls.
Fishing: Box with holes that is submerged after the fish to be preserved has been placed inside.
HUGUENOT:
(TLFi) Small earthenware or iron stove with a pot on top, suitable for cooking something.
(Dic Ac fr) Earthenware container without feet suitable for placing on the stove (the Huguenots supposedly kept their dinner in it on days of preaching).
HUGNENOTE:
Casserole.
HUGUENOTE (A LA):
Huguenot-style egg. Eggs cooked in mutton stock.
(Massialot) Mutton stock, eggs poached in it, salt, nutmeg,
OIL:
(TLFi) A fatty, smooth, and flammable substance of vegetable, animal, or mineral origin, generally liquid above 10 ° Celsius, solidifying or freezing at lower temperatures, used in various purposes.
Edible oils are fats that are fluid at room temperature. Mineral and animal oils exist (whale oil, cod liver oil, seal oil), but in cooking, the fat called "oil" is extracted from seeds, fruits, or roots. These are therefore vegetable oils.
ALMOND OIL:
(ref nec) Almond oil is obtained from selected, blanched almonds.
It is most often used to grease confectionery molds. It can also be the base for a delicately flavored mayonnaise to accompany shellfish. Ideal as a seasoning oil, it pairs well with fish, duck, and chicken, whether served fresh or lightly warmed.
COPRAH OIL:
(TLFi) Oil extracted from the dried kernel of the coconut, used in pastry making.
CRUSTACEAN OIL:
(ref nec) Pound crustacean debris, add the same weight in oil, pass through a fine sieve, then through a cold cheesecloth.
ESSENTIAL OIL:
(ref nec) Liquid, fragrant and volatile, extracted by distillation from certain aromatic plants or citrus fruits. Care must be taken when using them, as the concentration of certain toxic compounds is high : carefully controlled dilutions must be carried out during use.
WALNUT OIL:
(TLFi) Walnut oil is extracted from pressed walnuts. It has a fruity taste. It is used as a seasoning and to prepare salad dressings. Used in baking to flavor certain cakes, it also enhances the flavor of fish, poultry, and vegetable dishes.
HAZELNUT OIL:
(TLFI) Hazelnut oil is a vegetable edible oil extracted from the seed of the hazelnut.
POPPY OIL:
(TLFi) Poppy oil, or poppy seed oil, is extracted from a botanical variety of opium poppy (Papaver somniferum) called poppy: Papaver somniferum var. nigrum, also known as black poppy or blue poppy. Its cultivation is permitted, unlike that of the album variety, or white poppy, which yields opium.
OIL CUP:
(Larousse g) Table accessory consisting of two cruets for oil and vinegar (and sometimes a salt shaker and a mustard pot).
EIGHTH:
Bottle with a capacity of 0.094 L.
HUITLACOCHE:
(ref nec) A parasitic fungus of corn that can be cooked very fresh or dried and pulverized in bread dough
OYSTER
(cnrtl) Edible marine lamellibranch mollusc, with an asymmetrical bivalve shell (roughly layered on the outside and pearly on the inside), which lives attached, by its hollow valve, to a submerged body and which is the subject of farming, oyster farming.
OYSTERS HOOKED:
Oysters removed from their shells and cooked in brine to ensure their preservation, especially as provisions on ships.
GREEN OYSTER:
(cnrtl) This is the name given to Portuguese oysters improved in the oyster beds of the Marenne region, where they acquire a finer taste and the beautiful green color due to the blue navicula (micro-algae filtered by the oyster which retains the blue-green color called marennine).
CLAIRE OYSTERS:
(CNRTL) Fine de Claire oysters are recognizable by their uniformly rounded and plump shape and the delicate texture of their flesh. Oyster farming takes place in the Charente region, in shallow basins where oysters, once harvested from shore oyster beds, turn green and develop their characteristic flavor.
HUMECTANT:
(Larousse) Said of a cosmetic substance that absorbs water or helps another substance to retain moisture at the skin level.
MOISTEN:
(TLFi) To make moist (by impregnating lightly and/or superficially).
HURE:
(TLFi) A preparation made from pieces of head (wild boar, pig), tongue, and ham hock bound with aspic.
"In some preparations, tongues are included in a stuffing bound with eggs, milk, and starch or starchy substances without being mentioned on the label. For these products, the term 'hure' should be replaced with 'stuffed tongue' (Encyclopedia of Charcuterie, Charcuterie Code).
The hure (a word of unknown origin, probably German) is a term applied to the elongated head of certain animals (pig's or wild boar's head, or even some fish such as the head of a pike or sturgeon). In charcuterie, it refers to a preparation made with pieces of pig's or wild boar's head."
HURE A LA PARISIENNE:
(TLFi) This is a head cheese (see this word) whose proportions are:
- cooked trimmed pig tongues: 6.5 kg
- cooked lean head and tongue: 1.3 kg
- lardons of hard non-nervous fat: 0.5 kg
- shelled pistachios: 0.3 kg
- very strong jelly: 1.5-2 L
- thin bacon strips.
HURE BLANCHE:
(ref nec) A specialty from eastern France. The product, encased in a large beef casing or a pork bladder, contains cubed pieces of head and ham hock bound together with a fairly strong flavored aspic, as well as pork rinds. The unsmoked product is cooked.
FRANKFURT HEAD:
(ref nec) A specialty from eastern France. Smaller than red head cheese, the product has a slightly smaller diameter. The rind is replaced with pieces of unskinned ham hock.
RED HEAD:
(ref nec) A specialty of eastern France. The product is also known as "head cheese in a casing." It is packaged in a beef bladder, a very large beef casing, or a pig's stomach, often smoked. Its composition is:
- pig's head: 40-50%
- beef-based stuffing: 15-20%
- aspic: 15-20%
- rind: 10-15%.
The product is hot-smoked, then cooked at 70-75°C for 60 to 80 minutes.
BOAR'S HEAD:
(ref nec) Pork recipes are transposed to wild boar, and in particular to piglets.
HYBRID
(Ribereau-Gayon) cross resulting from different vine species, notably Vitis vinifera and American vines (see hybrid or interspecific).
CARBON HYDRATE (terminology not to be used; refer to SACCHARIDES) :
(H. This) An outdated and incorrect designation for organic compounds whose molecule has as many carbon atoms as H₂O atoms.
This expression appeared in the 19th century because chemists studying sugars believed they all shared the characteristic of having the formula Cn(H₂O)n. It soon became apparent that this was not the case.
Consequently, the expression is not only outdated but also erroneous. It must therefore be absolutely banned from teaching. Depending on the context, one should use "sugar," oligosaccharides, monosaccharides, disaccharides, or saccharides, for example.
HYDROLYSIS:
(IUPAC) Solvolysis by water. [A solvolysis is a reaction with a solvent or a lyonium or liate ion that involves the breaking of one or more bonds in the solvolyzed reactant. More precisely, the term is used for substitution elimination and fractionation in which a solvating species is nucleophilic, such as alcoholysis, if the solvent is an alcohol [for example: sucrose, whose molecule is made of a D-glucose residue and a D-fructose residue linked by a glycosidic bond, is hydrolyzed in water at acidic pH, into D-glucose and D-fructose].
MODIFIED STARCH HYDROLYSATE:
(economie.gouv.f) Mixture of polyols (sorbitol, maltitol and hydrogenated oligosaccharides) obtained
by hydrolysis of starch followed by catalytic hydrogenation.
MEAD:
(Inventory of the Culinary Heritage of France: Froc and Hyman. On baking: H. Chiron (INRA Nantes) and Ph. Roussel) NSMIC). S. Zercher for beverages.) (chouchen in Breton, chemillard in Gallo) Fermented beverage made from honey diluted in water; the type of honey influences the taste and color characteristics of the finished product. It is a still liquid, amber in color, ranging from light to dark. It can have an alcohol content of approximately 11.5 to 15% by volume and contain 20-30 g of sugar per liter when dry, or 40-60 g of sugar per liter when sweet. Known to the Greeks as melicraton and to the Romans as mulsa, mead was a very popular drink among ancient peoples.
FOOD HYGIENE
( https://agriculture.gouv.fr/la-reglementation-sur-lhygiene-des-aliments ) The "Hygiene Package" is a set of European regulations directly applicable in all Member States. It applies to the entire agri-food chain, from primary animal and plant production to distribution to the final consumer, including the food processing industry, food service professionals, and transport. This legislation originated in the Commission's White Paper on Food Safety, drafted after a series of food crises. This hygiene legislation came into force on January 1, 2006.
The general spirit of the texts applicable to professionals reflects the "new approach" that emerged in 1993: the regulations set objectives to be achieved by professionals while allowing them some flexibility regarding the means. The inspection services ensure that these objectives are met and, in particular, that only safe foodstuffs are placed on the market.
The five regulations of the Hygiene Package:
Regulation (EC) No 178/2002 is the key text of the Hygiene Package: the Food Law, or food legislation. It establishes the general principles of the regulatory framework and is applicable to all actors in the food and feed supply chains. It assigns responsibility for food safety to the professionals who place food products on the market. It defines specific obligations: traceability obligations, the obligation to withdraw products likely to pose a risk to public health, the obligation to inform the control services, etc. Furthermore, it creates the EFSA (European Food Safety Authority), which is the European equivalent of ANSES (French Agency for Food, Environmental and Occupational Health & Safety), and the European Rapid Alert System for Food and Feed (RASFF).
Regulation (EC) No 852/2004 on the hygiene of foodstuffs applies to all food business operators: whether they are involved in primary production, processing, or distribution; and regardless of the production chain. It requires, among other things, the implementation of procedures based on HACCP principles within the framework of a food safety management plan (except for primary production);
Regulation (EC) No 853/2004 laying down specific hygiene rules for food of animal origin applies to all food business operators handling or processing food of animal origin. It specifies the requirement for health approval and provides technical specifications by sector in its Annex III;
Regulation (EC) No 183/2005 laying down requirements for the hygiene of feed;
Regulation (EU) 2017/625 of the European Parliament and of the Council of 15 March 2017 on official controls and other official activities for the enforcement of food law and feed law, rules on animal health and welfare, plant health and plant protection products.
Several implementing regulations supplement this regulatory framework, including:
Regulation (EC) No 2073/2005 laying down microbiological criteria for foodstuffs;
Regulation (EC) No 2074/2005 laying down implementing measures for certain products covered by Regulation (EC) No 853/2004;
Regulation (EC) No 2075/2005 laying down specific rules for official controls on the presence of Trichinella in meat;
Regulation (EU) No 931/2011 on traceability requirements laid down by Regulation (EC) No 178/2002.
These texts clarify the implementation of certain measures of the "Hygiene Package".
In addition, national texts supplement these regulations to introduce certain adaptations permitted by the Hygiene Package, and in particular the following ministerial decrees:
Decree of 18 December 2009 on the health rules applicable to products of animal origin and foodstuffs containing them;
Decree of 21 December 2009 on the health rules applicable to the retail, storage and transport activities of products of animal origin and foodstuffs containing them;
Order of 8 October 2013 concerning the health regulations applicable to retail, storage and transport activities for products and foodstuffs other than products of animal origin and foodstuffs containing them.
Order of 8 June 2006 concerning the health approval of establishments placing on the market products of animal origin or foodstuffs containing products of animal origin.
Please note that this list is not exhaustive.
HUMIDITY:
Measurement of humidity levels using a hygrometer.
(P. Ribereau-Gayon) The ideal humidity level in a wine cellar would be between 70 and 90%.
HYGROSCOPIC:
(TLFi) Relating to the observation of atmospheric humidity, which makes humidity observable
(TLFi) Whose property is to absorb moisture from the air.
HYPOCRAS:
(CNRTL) Tonic drink prepared with sweet wine in which various ingredients are infused (cinnamon, cloves, vanilla, etc.), highly valued in the Middle Ages.
HYPODIASTATIC:
(Panckoucke Encyclopedia) Said of a flour which has insufficient amylase activity to ensure good fermentation.
HYSOPE:
(CNRTL) Dicotyledonous plant (Lamiaceae), with evergreen foliage and blue flowers, growing in Mediterranean regions and used in infusions for its stimulating, pectoral and stomachic properties.
