types:
concentraat
a concentrated form of a foodstuff; the bulk is reduced by removing water
langvoer
coarse, indigestible plant food low in nutrients; its bulk stimulates intestinal peristalsis
bloem,
meel,
meelbloem
fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain
tapioca
granular preparation of cassava starch used to thicken especially puddings
ei,
legsel,
struif
oval reproductive body of a fowl (especially a hen) used as food
brouwsel,
drank,
drankje,
halflinnen,
melange,
mengproduct,
mengprodukt,
mengsel,
mix,
mixage,
mixture,
mixtuur
any foodstuff made by combining different ingredients
griesmeel
milled product of durum wheat (or other hard wheat) used in pasta
brood,
mik
food made from dough of flour or meal and usually raised with yeast or baking powder and then baked
aardappel,
pieper
an edible tuber native to South America; a staple food of Ireland
grutten
the hulled and crushed grain of various cereals
pluimgierst
small seed of any of various annual cereal grasses especially Setaria italica
tarwe,
tarwebrood
grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour
haver
seed of the annual grass Avena sativa (spoken of primarily in the plural as `oats')
nasi,
rijst
grains used as food either unpolished or more often polished
béchamelsaus,
roux
a mixture of fat and flour heated and used as a basis for sauces
eiwit
the white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
melk
a white nutritious liquid secreted by mammals and used as food by human beings
sojamelk
a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu
crème,
room
the part of milk containing the butterfat
yoghurt
a custard-like food made from curdled milk
kaas
a solid food prepared from the pressed curd of milk
beslag
a liquid or semiliquid mixture, as of flour, eggs, and milk, used in cooking
halflinnen
a commercially prepared mixture of dry ingredients
mout
a cereal grain (usually barley) that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling
tomatesap
the juice of tomatoes (usually bottled or canned)