GLOSARIO

1. Pasteurization or pasteurization
is a thermal process that is carried out in liquids (usually food) with the intention of
reducing the presence of pathogens (such as certain bacteria, protozoa, molds, yeasts,
etc.) that may contain. Due to high temperatures the vast majority of bacterial agents
die. This heating process was carried out for the first time, the French chemical
scientist Louis Pasteur, to whom he owes his name, together with Claude Bernard on
April 20, 1864

2. Artichokes
Rich vitamin B. Contains potassium, iron, magnesium and sterols. Very diuretic and
help the liver to eliminate toxins. Function is to facilitate the digestion of fats. It is
choleretic, antispasmodic and carminative. It also contains flavonoids with antioxidant
properties that act on the free radicals that cause cell aging. Reduces high cholesterol
and regulates biliary secretion.

3. Chard
It contains vitamin A, C, folates and niacin. It also has iodine, calcium, magnesium, iron
and potassium. Rich in fiber that favors intestinal transit and prevents constipation. It is
diuretic and low in calories. It is the vegetables with the highest content of folates that
are involved in the production of red and white blood cells and in the formation of
antibodies of the immune system.

4. Chicory
It contains inulin, lactucine and lactucoprinin, which stimulates the production of gastric
juices, favoring digestion. Presents hepatoprotective, choleretic and cholagogue
properties. It also has a laxative effect. In addition, it contains a lot of iron important for
anemia. Finally, it promotes circulation and lowers blood pressure.

5. Garlic
It contains vitamin C, B6, folates and thiamine. Rich in potassium, phosphorus,
magnesium, iodine and calcium. Many beneficial properties are attributed to it with
antiseptic, anti-inflammatory, bactericidal, antiviral, antifungal and animal antiparasitic
effects. Potent inhibitor of Helycobacter pylori (bacterium involved in gastric and
duodenal ulcers). On the other hand, it plays an important role in the prevention of
cardiovascular disease by reducing blood lipid levels. Finally, it decreases blood
pressure and platelet aggregation. Presents hypoglycemic effect.

6. Celery
Last entry of the letter 'a' of our ecological dictionary. High content of vitamins of group
B, A, C and E. Contains phosphorus, potassium and iron. Likewise, it has a low caloric
intake. It is considered very diuretic and good depurative, able to eliminate uric acid
from the body. It helps reduce blood cholesterol levels, fights hypertension and prevents
heart problems. It should be noted that its flavonoid content confers antioxidant action
and diverse biological functions. For example, vasodilators, anti-inflammatory,
antibacterial, anti-cancinogenic, immunostimulant, antiviral
7. ACEDERAS
There are several varieties, although the main ones are the common sorrel and the round
one (Rumex scutatus).
8. CHARD
Swiss chard is a vegetable belonging to the family Quenopodiaceae and of the species
Beta vulgaris. S
9. RED ACHICORIA
Red chicory belongs to the same family as endives.
10. AGAR - AGAR
Vegetable gelatine of marine origin obtained from various species of red algae.
11. AVOCADO
The avocado is native to Mexico, Colombia and Venezuela. Currently it is grown
mainly in subtropical regions
12. GARLIC
Herbaceous plant of the Liliaceae family, perennial, with white or creamy secondary
bulbs
13. APRICOT
The apricot, also known as damask or albérchigo, is the fruit of the apricot tree.
Artichoke
14. ARTICHOKE
Cynara scolymus, the artichoke, artichoke or artichoke, is a herbaceous plant of the
genus Cynara.
Riojan joys
15. ALEGRÍAS RIOJANAS
La riojana joy is a variety of chilli native to the autonomous community of La Rioja.
16. ALGA KOMBU DEHYDRATED
It owes its scientific name (Saccharina) to the sweet taste of the glutamic acid it
contains and to its fructose sugars.
17. ALGA NORI
Nori is a Japanese term used to refer to edible varieties of seaweed of various species
18. ALGAE
They are aquatic organisms that can be from microscopic and unicellular beings to
multicellular organisms.
Dehydrated wakame seaweed
19. ALGA WAKAME DEHYDRATED
The wakame seaweed is native to Japan and undoubtedly one of the most consumed in
the West.
Frozen poaches
20. FROZEN POETS
Pochas or granados beans are a variety of white beans, which are consumed before
maturity.
21. WHITE APPEARANCE
The celery belongs to the family of the Umbelliferae, also called Apiáceas, which
covers about 250 g
22. GUACATE

Scientific name: Persea americana

Other names: avocado

23. CELERY

Scientific name: Apium graveolens

Other names: celery turnip, celery branch, célery or water parsley.

24. BLUEBERRY

Scientific name: Vaccinium corymbosum

Other names: blueberry or blueberry.

25. RED CRANBERRY

Scientific name: Vaccinium oxycoccus

Other names: sour cranberry or cranberry.

26. BANANA
Scientific name: Musa × paradisiaca

Other names: banana, banana, cambur, topocho, madura and guineo.

Sweet potato

Scientific name: Ipomoea batatas

Other names: sweet potato, sweet potato, chaco or sweet potato.

27. SOYBEAN SPROUTS

Scientific name: Vigna radiata

Other names: dragon tooth, soybean sprouts, soy sprouts or Chinese roots.

28. WATERCRESS

Scientific name: Nasturtium officinale

Other names: water cress or water cress.

29. CALABACITA

Scientific name: Cucurbita moschata

Other names: anquito, butternut, chorea or anpal squash.

Green onion

Scientific name: Allium fistulosum

Other names: white onion, long onion, chives, onion of Cambray, Chinese onion, onion
of leaf, chives or scallions.

30. CHAUCHAS

Scientific name: Phaseolus vulgaris

Other names: green beans, beans, green beans, green beans, green beans, green beans,
vanilla beans.

31. DAMASCUS
Scientific name: Prunus armeniaca

Other names: apricot, albérchigo, alberge, sheepfold or apricot.

32. STRAWBERRY
Scientific name: Fragaria
Other names: strawberry.

33. FIG
Scientific name: Ficus carica

Other names: brevas.

34. CORN
Scientific name: Zea mays

Other names: corn or corn.

35. CASHEW
Scientific name: Anacardium occidentale

Other names: cashew, cashew nut, merey or Indian walnut.

36. PAPRIKA
Scientific name: not available

Other names: colored pepper, sweet paprika or Spanish paprika.

37. PEPPERS
Scientific name: Capsicum annuum var

Other names: sweet pepper, chiltoma, locote, morrón or pepper.

Poroto
Scientific name: Phaseolus vulgaris

Other names: beans or beans.

38. BEET

Scientific name: Beta vulgaris

Other names: white chard, beet, beteraba, betarava, beterrada or betarraga.

39. RÚCULA

Scientific name: Eruca sativa

Other names: arugula or argula.

40. SESAME

Scientific name: Sesamum indicum

Other names: sesame.

41. ZUCCHINI

Scientific name: Cucurbita pepo

Other names: tender ayote, zucchini, zucchini, cucurbita, zucchini, zucchini or pipian.
Farce: Filling of culinary preparations usually locked with a
thick sauce so that they remain inside.

Fermentation: Action by which masses made with yeast

They increase their volume by becoming spongy when they are placed
Warm temperature

42. FLAME:
Pass through a smokeless flame a genre (usually birds)
to remove the feathers. Burning a liquid that contains alcoholen a
any preparation to aromatize it.
Fondant: that melts.

43. BACKGROUND:
Broth rich in flavor that is obtained from cooking water with vegetables,
bones or hard meats. It is named with the name of the element with which
has cooked beef broth, chicken broth, vegetable broth, etc. Used
generally to make sauces. It is called dark when it acquires
that color for it the vegetables and the meat or the bones are browned first.

44. FRY:
Cooking a whole or partially by submerging it in a fat
usually oil or butter. The frying temperature is in function
of the thickness and nature of the piece.

45. FUMET:
Fish broth.
Macerate: put a genre in the company of wines, liquors, juices so that
Take the flavor of these. It is used for any type of liquids.

46. MAJAR:
Crushing or roughly crushing a genre to mix it with
others. It is usually done in the mortar.

47. MARINATE:
Put a gender in a mixture of wine, vegetables, vinegar,
spices, aromatic herbs etc to aromatize and soften it.

48. WICKING:
Put bacon strips in a meat with a fryer to
bring fat inside and prevent it from being cooked.

49. MEUNIERE:
Fish that are cooked with butter and in the end is added
lemon juice.
50. MILANESA:
Schnitzel (Steak) of breaded meat.

Strudel: Cake in which layers of puff pastry are superimposed

of pastry such as whipped cream, pastry cream, jams etc.

Wet: Add a liquid to a preparation.