I-ATE Term of the Week: Fruit Preserves

一周中用来吃的水果术语:水果储存制品

2021-02-13 20:25 terminology Coordination

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Before the invention of home refrigerators and freezers, it wasn’t easy to find strawberries in the cold winter or oranges in the hot summer and importing them from other countries definitely wasn’t an option at the time. This pushed people to look for ways to prevent food from spoiling in order to have sufficient stock for the colder seasons or for long journeys and voyages. Fruit preserves were thus developed as methods of keeping fruits (and vegetables) fresh even out of season and when with the arrival of modern kitchen appliances, they were no longer a necessity, they become traditional delicacies. There are so many varieties of fruit preserves available today, but have you ever wondered what the difference is between them all? What distinguishes jams from jellies? What are marmalades and conserves? Isn’t preserve just a term to define every type of fruit spread? If you don’t have an answer for these questions, then you just need to keep reading! Jam Jam is made of whole fruit cut into pieces or crushed, then heated with water and sugar, ingredients which not only make this preserve deliciously sweet but also serve as a preservative. The mixture needs to cook until it softens and reaches setting point (generally 104 °C). Although the result may still contain some small pieces of fruit, it will present a thick and spreadable consistency. This is possible thanks to the action of natural or added pectin, a polysaccharide used as a thickening agent: since different fruits have varying levels of natural pectin, the type of fruit used, as well as its ripeness, will determine the amount of necessary additional pectin. Some fruits, like apples or quinces contain enough natural pectin to thicken on their own, others, like apricots and peaches, usually require a little help and can be combined with fruits with a higher pectin concentration, such as lemon juice, or with commercially produced pectin. As it contains a rich portion of fruitiness, jam is perfect for those who search for an authentic flavour with a bit of texture. Jelly The term jelly comes from the French gelée and defines a smoother, firmer type of preserve. However, its production process does not differ much from the one we have just described: fruit is crushed and cooked with water and sugar but, unlike jam, which is simply left to boil until set, jelly needs to go through some additional steps. The mixture obtained from the cooking is first placed in a cheesecloth or a jelly bag, a specially designed strainer, to drain and filter out the fruit pulp and seeds. The strained juice is then boiled again, often with added pectin to produce a clear, gelled mixture. Jelly is perfect for those who like the flavour of a certain fruit, but not the added texture. Marmalade Marmalade is made from the juice and rind of citrus fruits boiled with sugar and water. Bitter oranges, also known as Seville oranges, are probably the most popular fruit used for marmalades, but lemons, grapefruits, mandarins, limes and other citrus fruits can be used as well. It differs from jam for the presence of suspended citrus peel and the addition of a larger quantity of water during its cooking process, which makes its appearance and texture similar to those of a jelly. However, its fruit pulp is not strained out of the liquid but retained. Also, marmalade does generally not require added pectin as citrus rinds already contain a large amount of this natural gelling agent. Preserve The term preserves is often used as collective noun for all sorts of preserved fruit spreads. This can generate some confusion as the word can also refer to preserved whole fruit or fruit cut into large pieces boiled with sugar. During cooking, the fruit becomes tender but maintains its shape and can be then stored in its own juices, syrup or even jelly, obtained by adding pectin. We could say that preserves are a step back from jams and are thus perfect for those who look for greater texture. Conserve Probably the least known form of fruit spread, a conserve, is a jam made from more than one type of fruit. Occasionally, nuts, dried fruit or even spices can be added to the mixture. Food & Wine. 2017. The Differences Between 7 Kinds of Fruit Preserves. [ONLINE]. Available at: https://www.foodandwine.com/condiments/jams/differences-between-7-types-fruit-preserves [Accessed 25/01/2021] Encyclopaedia Britannica. What’s the Difference Between Jam, Jelly, and Preserves? [ONLINE]. Available at: https://www.britannica.com/story/why-do-television-shows-use-laugh-tracks [Accessed 25/01/2021] The Flour Handprint. 2019. Types of fruit preservation: the difference between jams, jellies, and other home preserves. [ONLINE]. Available at: https://www.theflourhandprint.com/the-difference-between-jam-jelly/ [Accessed 25/01/2021] Kitchn. 2009. What’s The Difference Between Jam, Jelly, Conserves, Marmalade, & Fruit Spreads? [ONLINE]. Available at: https://www.thekitchn.com/whats-the-difference-between-jam-jelly-conserves-marmalade-87558 [Accessed 25/01/2021] MasterClass. 2020. What’s the Difference Between Jam, Jelly, and Marmalade? [ONLINE]. Available at: https://www.masterclass.com/articles/whats-the-difference-between-jam-jelly-and-marmalade [Accessed 25/01/2021] Written by Irene Zanardi, Schuman Trainee at the Euramis Pre-Translation Unit. She holds a Bachelor’s in Intercultural Linguistic Mediation and a Master’s in Specialised Translation and Terminology.
在家用冰箱和冰柜发明之前,在寒冷的冬天找草莓或者炎热的夏天找橘子是一件困难的事情,再或者选择直接从其他国家进口绝对不是一个好办法。这就促使人们积极寻找防止食物变质的方法,以便有足够的库存供寒冷的季节或长途旅行和航行之用。 因此,人们发明了一种即使在反季节也能保持水果(和蔬菜)新鲜的方法——水果储存,随着现代厨房电器时代的到来,水果储存制品不再是必需品,而成为了传统佳肴。 现今,我们有很多种水果储存制品可供选择,但你有没有想过它们之间有什么不同?果酱和果冻的区别是什么?什么是橘子酱和蜜饯?储存是一个定义每一种果酱的术语吗?如果你对这些问题没有答案,那么只需要继续阅读就可以了! 果酱 果酱是将整个水果切成块或压碎,然后用水和糖加热制成,这些原料不仅使果酱甜美可口,而且还可以作为防腐剂。煮熟混合物,直到变软并达到温度(一般为104°C)。虽然成品可能还含有一些小块的水果,但它将呈现出一种厚实和可涂抹的稠度。这要归功于天然果胶或添加的果胶(一种用作增稠剂的多糖)的作用:由于不同的水果含有不同程度的天然果胶,所以所用水果的类型以及其成熟度将决定所需添加的果胶的量。有些水果,如苹果或柑橘,含有足够的天然果胶,可以自行增稠,而其他水果,如杏子和桃子,通常需要一写辅助,它们可以与果胶浓度较高的水果,如柠檬汁结合,或与生产的果胶混合。 由于果酱含有丰富的水果味,果酱对于那些寻求正宗味道和一点质地的人来说是完美的。 果冻 果冻一词来源于法国的gelée,定义为一种更光滑、更紧实的保鲜膜。然而,它的生产过程与我们刚才描述的并没有太大的不同:水果被压碎,用水和糖煮熟,但不同于果酱,果酱只需煮沸直到凝固,但是果冻需要经过一些额外的步骤。首先从把烹饪中得到的混合物放置在奶酪布或果冻袋中,用一个特别设计的过滤器,以沥干和过滤出水果的果肉和种子。滤过的果汁再次煮沸,通常加入果胶,制成透明的胶状混合物。 果冻对于那些喜欢某种水果的味道,但不喜欢添加的人来说是完美的。 橘子酱 橘子酱是用柑橘类水果的汁液和果皮加糖和水煮制成的。苦橙,也被称为塞维利亚橙,可能是最受欢迎的用来做橘子酱的水果,虽然柠檬,葡萄柚,柑橘,酸橙和其他柑橘类水果也可以用。但是它与果酱的不同之处在于它含有悬浮的柑橘皮,并且在烹调过程中加入了大量的水,这使得它的外观和质地虽然与果冻相似。但是,它的果浆不是从液体中滤出的,而是保留下来的。此外,橘子酱一般不需要添加果胶,因为柑橘皮中已经含有大量的这种天然胶凝剂。 果脯 术语preserves常被用作集合名词,指各种果脯。这可能会让人产生一些困惑,因为这个词也可以指整个腌制的水果或切成大块用糖煮沸的水果。在烹饪过程中,水果会变软,但形状不变,通过添加果胶,然后可以储存在原有的果汁、糖浆甚至果冻中。 我们可以说果脯是从果酱的退步,因此对那些追求更佳口感的人来说是完美的。 蜜饯 蜜饯可能是最不为人所知的一种水果果酱,它是由多种水果制成的果酱。偶尔,加入坚果、干果甚至香料加入到混合制品当中去。 食物和酒,2017年7种水果蜜饯之间的差异 [在线] 网址:https://www.foodandwine.com/condiments/jams/differences-between-7-types-fruit-preserves [Accessed 25/01/2021] 大英百科全书,果酱,果冻和蜜饯有什么区别?[在线] 网址:https://www.britannica.com/story/why-do-television-shows-use-laugh-tracks [Accessed 25/01/2021] 面粉手印,2019年水果保鲜的种类:果酱,果冻和其他家庭保鲜的区别 [在线] 网址:https://www.theflourhandprint.com/the-difference-between-jam-jelly/ [Accessed 25/01/2021] 厨房,2009年果酱,果冻,蜜饯,橘子酱和水果制品有什么区别?[在线] 网址:https://www.theflourhandprint.com/the-difference-between-jam-jelly/ [Accessed 25/01/2021] 大师班,2020年果酱,果冻和果酱有什么区别?[在线]网址:https://www.masterclass.com/articles/whats-the-difference-between-jam-jelly-and-marmalade [Accessed 25/01/2021] 作者:Irene Zanardi,Euramis 前翻译单位的舒曼实习生,她拥有跨文化语言调解学士学位和专业翻译及术语学硕士学位。

以上中文文本为机器翻译,存在不同程度偏差和错误,请理解并参考英文原文阅读。

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