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Cocket bread was a type of bread in England, as referenced in the Assize of Bread and Ale, 51 Hen. III (ca. 1266), where it is one of several kinds of bread named. It seems to have been hard sea-biscuit, which perhaps had then some mark or seal (a cocket) on it; or else, was so called from its being designed for the use of the coxswains, or seamen.
Transubstantiation is, according to the teaching of the Catholic Church, "the change of the whole substance of bread into the substance of the Body of Christ and of the whole substance of wine into the substance of the Blood of Christ". This change is brought about in the eucharistic prayer through the efficacy of the word of Christ and by the action of the Holy Spirit. However, the outward characteristics of bread and wine, that is the 'eucharistic species', remain unaltered. In this teaching, the notions of "substance" and "transubstantiation" are not linked with any particular theory of metaphysics.
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a portable, convenient finger food in the Western world, though over time it has become prevalent worldwide.
Pita or pitta, is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, also known as Arabic bread, In England, Greek bread is used for pocket versions such as the Greek pita, are used for barbecues to a souvlaki wrap. The Western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab khubz (bread).
French toast is a dish made of sliced bread soaked in beaten eggs, sugar and typically milk, then pan fried. Alternative names and variants include "eggy bread", "Bombay toast", "gypsy toast", and "poor knights".
A bun is a non-sweet bread roll, typically filled with savory fillings. A bun may also refer to a sweet cake in certain parts of the world. Though they come in many shapes and sizes, buns are most commonly round, and are generally hand-sized or smaller.
Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself or as a major ingredient in hummus, baba ghanoush, and halva.
A biscuit is a flour-based baked and shaped food product. In most countries biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers. Biscuit may also refer to hard flour-based baked animal feed, as with dog biscuit.
A crouton is a piece of rebaked bread, often cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad—as an accompaniment to soups and stews, or eaten as a snack food.
Naan is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar, and the Caribbean.
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. The region has a high degree of geographic, political, social, economic and cultural diversity which influences its cuisine and culinary style.
A panini or panino is a sandwich made with Italian bread. They are sometimes served warm after grilling or toasting.
A bread sauce is a British warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or also turkey.
Ciabatta is an Italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in Adria, province of Rovigo, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a strong flour and uses a much wetter dough than traditional French bread.
Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. In Italy, bruschetta is often prepared using a brustolina grill.
Tsoureki also known as شوريك (Arabic), choreg or "chorek", çörək (Azerbaijani), çyrek (Albanian), kozunak, cozonac (Romanian) or paskalya çöreği (Turkish) is a sweet holiday bread made with flour, milk, butter, eggs, and sugar and commonly seasoned with orange zest, mastic resin, or mahlab. Lampropsomo, a variation of tsoureki commonly called "Greek Easter bread," is made by Greek communities during Easter, not only in Greece, but also in other countries with Greek communities. It is also sometimes called Armenian Easter bread.
In old English law, a cocket was a custom house seal; or a certified document given to a shipper as a warrant that his goods have been duly entered and have paid duty. Hence, in Scotland, there was an officer called the clerk of the cocket. It may have given its name to cocket bread, which was perhaps stamped as though with a seal.
Udmurt cuisine consists of the cuisine of Udmurtia and the Udmurt people, and is characterized by the rich use of local foods. Old traditions include foods made from grains and flour, especially milled rye, barley, wheat, and buckwheat. Meat, vegetables and black bread are staple foods in Udmurt cuisine. Additional foods include pelmeni, pancakes, pastries and small tarts. Milk is a scarce commodity, and that which exists is often made into ayran, a type of sour milk.
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