| Egg wash |
A term given to a mixture of egg and salt used for glazing pastry, bread and buns when a shiny surface is required. |
| Emulsion |
A mixture of two liquids which do not automatically dissolve into each other, e.g. oil and water. They can be made to emulsify by vigorous beating or shaking together, as when combining oil and vinegar in a French Dressing. |
| Enzyme |
Substances present in all foods which have not been subjected to processing and which work within them continuously. Most enzymes are killed by cooking. |
| Escalope |
A slice of meat such as veal, turkey or pork cut from the top of the leg and normally egged and crumbed, then fried. |
| Extract |
Concentrated flavouring which is used in small quantities, e.g. meat extract, yeast extract. |
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