French fries, chips, finger chips, french-fried potatoes, or simply fries, are batonnet or julienne-cut deep-fried potatoes of disputed origin from Belgium or France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes.
A potato chip or crisp is a thin slice of potato that has been deep fried, baked, or air fried until crunchy. They are commonly served as a snack, side dish, or appetizer. The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavors, and additives.
Cooking bananas are a group of starchy banana cultivars in the genus Musa whose fruits are generally used in cooking. They are not eaten raw and generally starchy. Many cooking bananas are referred to as plantains or 'green bananas'. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca. Fe'i bananas from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended.
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and garnished with a variety of ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes flæskesteg and kogt torsk with mustard sauce and trimmings. Ground meats became widespread during the industrial revolution and traditional dishes that are still popular include frikadeller, karbonader and medisterpølse. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s.
Moussaka is an eggplant (aubergine)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.
Schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originated as wiener schnitzel and is very similar to other breaded meat dishes.
A rissole is "a ball or flattened cake of chopped meat, fish, or vegetables mixed with herbs or spices, then coated in breadcrumbs and fried."
Cutlet refers to:
- a thin slice of meat from the leg or ribs of mutton, veal, pork, or chicken
- a dish made of such slice, often breaded
- a croquette or cutlet-shaped patty made of ground meat
- a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel ; often synonymous with steak
- a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail
- a mash of vegetables fried with bread
Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern.
A collop is a slice of meat, according to one definition in the Oxford English Dictionary. In Elizabethan times, "collops" came to refer specifically to slices of bacon. Shrove Monday, also known as Collop Monday, was traditionally the last day to cook and eat meat before Ash Wednesday, which was a non-meat day in the pre-Lenten season also known as Shrovetide. A traditional breakfast dish was collops of bacon topped with a fried egg.
Potato cake is a name given to various shaped potato dishes around the world, including a patty of hashed potatoes, a fried patty of mashed potato, a fried and battered slice of potato, or a flatbread made with mashed potato and flour. In Northern England and some states in Australia, a thin slice of potato that is battered and deep fried may be called a potato scallop. In Australia and New Zealand, the terms potato cake, potato flip and potato fritter may be used.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated. Manihot esculenta is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes.
Regional street food is street food that has commonalities within a region or culture.
Flæskesteg, the Danish version of roast pork, is considered to be one of Denmark's principal national dishes. Always prepared with crackling, it is also a favourite for the Danish Christmas dinner served as the evening meal on 24 December or Christmas Eve.
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
