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E

• E.P. - Edible Portion.
• Eau-De-Vie - also aqua vitae, or “water of life” literally.
• Eau-de-vie de Framboise - Eau de vie is an 80 - 90 proof clear fruit alcohol. Framboise means it is raspberry flavored.
• Éclair - A small, oblong, cream-filled pastry made with Choux Pastry (cream-puff pastry dough).
• Ecossaise - (French Origin) The way of the Scottish.
• Eddoes - Also called taro root and dasheen, are solid, roundish root tubers. It is a starchy root with a combination of potato, water chestnut and artichoke flavors.
• Egg - the ovoid, hard-shelled reproductive body produced by a bird, consisting principally of a yolk and albumen;
• Egg Roll - Chinese pastry stuffed with a mixture of shredded meats, shrimp, cabbage or lettuce, and vegetables, then deep-fried.
• Egg Timer - a small, hourglass-shaped container that holds a fixed amount of sand.
• Eggnog - a frothy drink made from cream or milk, egg yolks, sugar and flavorings such as rum or brandy.
• Eggwash - Beaten egg and milk, used to glaze pastry or bread.
• Elixirs - cordials or essences that are said to be life-prolonging.
• Emince - (French Origin) Cut fine, or sliced thin.
• Emincé - a term used to describe meat, vegetables, or fish sliced very thinly, placed in an earthenware dish and simmered in added sauce.
• Empanada - Fried or baked turnovers with either dried fruit or sweet meat filling.
• Emulsify - To combine fats with vinegar or citric juice into a smooth, stable mixture.
• en Papillote - A dish cooked in a parcel (paper) to protect food from heat and keep in the flavour and aroma.
• Enchilada - Rolled or flat corn tortillas topped or stuffed with meat, cheese, onions, and red or green chile sauce.
• Enchilada Sauce - Red sauce made of mild to hot chile pulp or chile powder, spices, and beef or pork or both.
• Endive - a plant (Cichorium endivia) with curly dark green leaves and a slightly bitter flavor;
• English Walnut - a nut (Juglans regia) with a hard, wrinkled tan shell enclosing two double-lobed sections;
• Entrecote - A sirloin beef fillet steak.
• Entrecôte - a cut of beef taken from between the ribs.
• Entrée - today the term refers to the main course of a meal, but originally it was the second course of many.
• Entremets - side dishes, literally “between dishes”; can be savory or sweet.
• Epergne - a serving dish of numerous separate bowls attached to one main stem.
• Epicure - a gourmet who gives special attention to the knowledge of food and wine.
• Escalope - An French cooking term referring to a thinly sliced, boneless, round cut of meat that is slightly floured (or breaded) and quickly sauteed.
• Espagnole - A mother sauce. Basic brown sauce.
• Espresso - an Italian way of preparing coffee using steam.
• Essence or extract - Concentrated aromatic extract from the such as almonds, vanilla, or coffee, used as a flavouring, also available in synthetic form.
• Essences - condensed flavors made as their source is distilled or pressed, then mixed with liquid.
• Etouffée - French for smothered and used to describe a stewed dish cooked with little or no liquid in a tightly closed pot;
• Evaporated Milk - A preserved milk that has much of the water content removed via evaporation. It is similar to condensed milk, although not as sweet.

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