Title: Unit 10 Glossary
Course: WVA 102 Food Preservation Methods > Section: WVA 102 Food Preservation Methods

Unit 10 Glossary

Terms

Term | Definitions
Aigre-Doux | the literal translation is bittersweet or sweet and sour. Aigre-Doux is a French term derived from Agrodolce in Italian. Aigre-Doux is made by reducing sour and sweet elements, traditionally vineg ...
Chutney | family of condiments from South Asian cuisine that usually contain some mixture of spice(s), vegetable(s) and/or fruit(s). There are many varieties of chutney. Chutneys may be either wet or dry, a ...
Mostarda | also called mostarda di frutta is traditionally an Italian condiment made of candied fruit in a mustard flavored syrup. Traditionally mostarda was served as a condiment with boiled meats. Today it ...
Relish | a relish is a cooked, pickled, or chopped vegetable or fruit food item typically used as a condiment in particular to enhance a staple. It originated in India and has since become popular througho ...