Spread (food)

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Spread (food)

A spread is a food that is spread with a knife onto bread

Bread

Bread is a staple food prepared by baking a dough of flour and water. It may be leavened or unleavened. Edible salt, fat and a leavening agent such as yeast are common ingredients, though bread may contain a range of other ingredients: milk, Egg , sugar, spice, fruit , vegetables , Nut or seeds ....
, crackers

Cracker (food)

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A spread is a food that is spread with a knife onto bread

Bread

Cracker (food)

A cracker is a type of biscuit that developed from military hardtack and nautical ship biscuits....
, or other bread products. Spreads are added to bread products to provide flavor and texture, and are an integral part of the dish, i.e., they should be distinguished from condiments, which are optional additions. Spreads should also be distinguished from dips, which do not employ a knife in applying it to crackers or chips.

As such, "spread" has a functional definition, which means that the same food can be categorized as a spread, a "condiment

Condiment

In the United Kingdom, a condiment used to be confined to salt, pepper, mustard and vinegar. Use of the term condiment has broadened and now is generally considered to be any prepared edible Chemical substance or mixture, often Food preservation or Fermentation , that is added in relatively small quantities, most often at the table...
", or an "ingredient

Ingredient

An ingredient is a substance that forms part of a mixture . For example, in cooking, recipes specify which ingredients are used to prepare a specific dish....
" under different circumstances. A good example of this would be butter, which could appear on a hamburger

Hamburger

A hamburger consists of a cooked ground meat patty, usually beef, placed in a sliced bun or between pieces of bread or toast. Hamburgers are often served with various condiments, such as ketchup, mustard, mayonnaise, relish etc....
as a condiment

Condiment

Toast

Toast is sliced bread which has been browned by exposure to dry heat . This browning reaction is a form of the Maillard reaction. Toasting warms the bread, making it more pleasant to eat for some, and makes it crisp such that it holds toppings more securely....
as a spread, and in mashed potatoes as an ingredient

Ingredient

An ingredient is a substance that forms part of a mixture . For example, in cooking, recipes specify which ingredients are used to prepare a specific dish....
.

Common spreads include cheese

Cheese

Cheese is a food consisting of proteins and fat from milk, usually the milk of cattle, Water Buffalo, goats, or sheep's milk. It is produced by Coagulation of the milk protein casein....
s, cream

Cream

Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top....
s, and butter

Butter

Butter is a dairy product made by churning fresh or fermentation cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying....
s (spreads made from milk; though the term butter is broadly applied to many spreads); and jams and jellies

Fruit preserves

Fruit preserves refers to fruits or vegetables that have been prepared and canning for long term storage. The preparation of fruit preserves traditionally involves the use of pectin as a gelling agent, although sugar or honey may be used as well....
(spreads made from fruit). Spreads are also made from vegetables (e.g., vegemite

Vegemite

Vegemite is a dark brown food paste made from yeast extract, used mainly as a Spread on sandwiches, toast and cracker , as well as a filling of pastries like Cheesymite scroll, in Australia....
, hummus

Hummus

Hummus is a Levantine cuisine dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic....
, baba ghanoush

Baba ghanoush

Baba ghanoush is a popular Levantine cuisine dish of eggplant mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste....
, and meat

Meat

In modern English usage, meat most often refers to animal biological tissue used as food, mostly skeletal muscle and associated fat, but it may also refer to offal, including livers, skin, brains, bone marrow, kidneys, in some countries lungs, and a variety of other internal organs as well as blood....
s (e.g., pâté

Pâté

P?t? is a mixture of minced meat and fat in the form of spreadable paste, generally made from a finely ground or chunky mixture of meats and liver, and often with additional fat, vegetables, herbs, spices or wine....
, fleischbutter

Fleischbutter

Fleischbutter is a combination of ground meat, butter, and spices, used as a spread. Fleischbutter is a regional specialty in parts of south and west Germany, and either unknown or considered borderline perverse in the north and east....
, cretons

Cretons

In Cuisine of Quebec, cretons is a pork spread containing onions and spices. Due to its fatty texture and taste, it resembles French rillettes....
).

External links

courtesy of Food Down Under
from ichef.com