Voedingsingrediënten - Soorten ingrediënten

milk or foods that are made from milk, such as butter and cheese

melkproduct

a type of seasoning or sauce that is used to add flavor to food

kruiden

a plant with seeds, leaves, or flowers used for cooking or medicine, such as mint and parsley

kruid

a type of dried plant with a pleasant smell used to add taste or color to the food

specerij

a substance used to add sweetness to food or beverages

zoetstof

a liquid fat derived from plants or animals used for cooking purposes

kookolie

a substance taken from animals or plants and then processed so that it can be used in cooking

vet

plants without true roots, leaves, or stems, which grow in or near a body of water, such as seaweeds

algen

something we can eat that grows on trees, plants, or bushes

fruit

a diverse group of organisms that include mushrooms, yeasts, and molds, characterized by their ability to decompose organic matter

schimmels

a plant or a part of it that we can eat either raw or cooked

groente

a fine powder made by crushing wheat or other grains, used for making bread, cakes, pasta, etc.

meel

small, hard seeds that are harvested from cereal plants and used as a food source

graan

the flesh of animals and birds that we can eat as food

vlees

a sweet white or brown substance that is obtained from plants and used to make food and drinks sweet

suiker

an oval or round thing that is produced by a chicken and can be used for food

ei

a white carbohydrate food substance that exists in flour, potatoes, rice, etc.

zetmeel

a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell

gist

a mixture of different ingredients cut up and used to stuff meat or vegetables

vulling

meat of chickens, turkeys, and ducks

gevogelte

a mixture consisting of flour, milk, and eggs, used for making pancakes, or for covering food before frying

beslag

a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry

deeg

a concentrated substance derived from a natural source, often used to add flavor or fragrance to food, beverages, or other products

extract

a small cube made from dried vegetable or meat juices, used to flavor soups, etc.

bouillonblokje

very small pieces of bread, used in cooking especially for coating items of food before frying

paneermeel

a type of sweet spread made by cooking fruits with sugar

confituur

a thick creamy sauce made with milk, eggs, sugar, flour or corn flour that is served hot on top of puddings, fruits, etc.

custard

a glossy and transparent coating applied to food for added flavor, shine, or decorative purposes

glazuur

a combination of ingredients used as a filling for pastries, sandwiches, and other food items

vulling

a substance or mixture added to food to enhance its flavor, typically consisting of herbs, spices and salt

kruiden

a substance extracted from plants that is typically sticky and viscous in nature

gom

a mixture of chopped fruits, spices, and sometimes meat, traditionally used as a filling in pies and desserts

gehaktfruit

a concentrated liquid or paste made from boiling or simmering meat to extract its flavor and nutrients

vleesextract

a soft or hard food made from milk that is usually yellow or white in color

kaas

a clarified and concentrated soup made from rich stock or broth

consommé

a decorative or flavorful element added to a dish to enhance its visual appeal or taste.

garnering

a liquid that is made by cooking meat, bones, vegetables, or fish in water, used for making gravy or soup

bouillon

a plant-based protein made from defatted soy flour used as a meat substitute in vegetarian and vegan dishes

getextureerd plantaardig eiwit

a mixture of eggs, cream, or other ingredients used to thicken sauces or soups, often providing a smooth and rich texture

binding

a diced vegetable mixture used in cooking for flavoring sauces, soups, and stews

mirepoix

a dish made from bread/breadcrumbs and liquid, used in stuffing, dumplings, and as a thickener for soups and sauces

panade

a mixture of food ingredients, typically cooked, that have been crushed or beaten together until they form a smooth texture

puree

a type of broth made from boiling meat, vegetables, and herbs in water

bouillon

a mixture created by blending fat and flour together, used to thicken and add flavor to various dishes

roux

a mixture of diced/shredded ingredients with dressing/sauce, used as a filling or topping for dishes like salads or tacos

salpicon

a savory or sweet dish made by baking ingredients in a mold or pastry shell

timbale

a layer of food that is spread over the top of a dish to make it taste or look better

topping