PCA Food & Beverage Encyclopedia     A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

E E.P.: Edible Portion. E102 is the EEC food labeling code for tartrazine. E104 is the EEC food labeling code for quinoline yellow. E110 is the EEC food labeling code for sunset yellow. E120 is the EEC food labeling code for cochineal colouring matter. E122 is the EEC food labeling code for the colouring agent carmoisine. E123 is the EEC food labeling code for the colouring agent amaranth. E124 is the EEC food labeling code for the colouring agent ponceau 4R. E127 is the EEC food labeling code for the colouring agent erythrosine. E131 is the EEC food labeling code for the colouring agent patent blue V. E132 is the EEC food labeling code for the colouring agent indigo carmine. E142 is the EEC food labeling code for the colouring agent green S. E150 is the EEC food labeling code for sulphite ammonia caramel. Various forms of the colourant are used, ranging from the harmless E150(a) produced by heating carbohydrates (usually glucose) to the toxic E150(c) ammonia caramel produced by heating carbohydrate with ammonia. E160(b) is the EEC food labeling code for the colourant annatto, also known as bixin or norbixin. It is a vegetable dye derived from the seed coat of the tropical tree Bixa orellana. E180 is the EEC food labeling code for the colouring agent pigment rubine (lithol rubine BK). E200 is the EEC food labeling code for the food additive sorbic acid. E202 is the EEC food labeling code for potassium sorbate. E210 is the EEC food labeling code for benzoic acid. E211 is the EEC food labeling code for sodium benzoate. E212 is the EEC food labeling code for potassium benzoate. E300 is the EEC food labeling code for ascorbic acid. E310 is the EEC food labeling code for the anti-oxidant propyl gallate. E311 is the EEC food labeling code for the anti-oxidant octyl gallate. E312 is the EEC food labeling code for the anti-oxidant dodecyl gallate. E320 is the EEC food labeling code for the anti-oxidant butylated hydroxynisole (BHA). E321 is the EEC food labeling code for the anti-oxidant butylated hydroxytoluene (BHT). E330 is the EEC food labeling code for citric acid. E500 is the EEC food labeling code for sodium carbonate. Eagle IPA is a sweet, malty, amber coloured cask beer from the Charles Wells brewery in Bedford. Ecossaise: (French) The way of the Scottish. Edam Cheese - This mellow, savory Holland cheese has a pale yellow interior and a paraffin coating. Made from part-skimmed cow's milk, it is Holland's second most exported cheese ("Gouda" is number one). Eden bitter is a smooth, sweet bitter from the Castle Eden brewery in County Durham. Edmund II Ironside is a tasty, cask conditioned bitter from the Hampshire brewery in Andover. Eel - A long snake-like fish with smooth scaleless skin and a rich, sweet, and firm flesh. Eels, which are considered a fatty fish, are very popular in Europe and Japan. Egg - Most eggs come from hens, but duck, goose, and quail eggs are also available. Eggs should be refrigerated in the original container, large end up. Because the yolk is high in cholesterol, imitation eggs come from egg whites and additives. Egg Yolk - This part of the egg contains all of the fat in an egg. Yolks are a good source of protein, iron, vitamin A, vitamin D, choline, and phosphorus. The egg white is a good source of protein and riboflavin. Eggnog - A traditional Christmas beverage, eggnog is a smooth, cold drink containing beaten raw eggs, sugar, milk or cream, and flavoring. Brandy, rum, or whiskey is often added. Eisbock is an extra-strength style of bock beer. During brewing it is frozen and some of the ice removed to increase the potency. Eisbock was the forerunner of modern ice-beers. Elderberry - The purple-black fruit of the elder tree. Used to make jams, jellies, and the famous homemade elderberry wine--a spicy brew that can become as potent as its maker desires. Elizabethan is a golden, British barley wine originally brewed to mark the Queen's coronation in 1953 by Harveys brewery. Elk - A large member of the deer family. Elk meat is called "venison." Antelope, caribou, elk, deer, moose and reindeer meat is also classified as venison, the most popular large animal game meat in the U.S. Emince (French) Cut fine, or sliced thin. Emu is a range of Australian beers brewed by Swan, that take their name from a Perth brewery taken over by Swan in 1928. The range includes four lagers, Emu Pilsner, Emu Export, a hoppier Emu Bitter and the darker, more malty Emu Draft. Endive - This salad green is related to the chicory. Belgian endives are grown in darkness and never turn green. Curly endive has curly leaves and a slightly biter taste. Escarole is the mildest variety of endive. English Walnut - Also called the "Persian walnut," this nut is widely available and features a plump, crispy meat. Entree is a complete dish consisting of meat, poultry or fish with vegetable and a sauce. It is served before the 'roast' course in a formal menu and may be either hot or cold. Enville ale is one of a range of honey beers produced by the Enville Farm brewery in Staffordshire. The pale-gold ale is primed with honey after a rapid initial fermentation and then lagered. The brewery uses its own honey and barley. Escallope - The French term for a very thin, usually flattened slice of meat or fish. Americans call this cut a "scallop." Escarole - Escarole is a variety of endive with broad, slightly curved leaves. It has a milder flavor than Belgian or curly endive. Espagnole: A mother sauce. Basic brown sauce. Eulachon - A rich and oily mild-flavored variety of smelt fish. The eulachon is also called the "candlefish" because Indians sometimes run a wick through their high-fat flesh and use them for candles. European Turbot - A highly prized flatfish found in European waters. This fish has a lean, firm white flesh and a mild flavor. Turbot is also the market name for several varieties of flounder fished from Pacific waters. Exmoor ale is a pale-brown, malty bitter from the Exmoor brewery in Wiveliscombe, Somerset Export Mongrel is a bronze-coloured Australian wheat beer, produced by the Traditional Brewing Company, is a variation on Yellow Mongrel, using a light crystal malt as well as wheat and barley malts.