e/Foam (culinary)

Information
has gloss	eng: Foam is a culinary technique consisting of natural flavors, such as fruit juices, mixed with a gelling or stabilizing agent such as agar or lecithin, and either whipped with a hand-held immersion blender or extruded through a whipped cream canister equipped with N2O cartridges. Foams have been described as "airy," with the flavor taking precedence over the substance it is suspended in. Foams allow cooks to integrate new flavors without changing the physical composition of a dish. The most famous food-foams are foamed espresso (Èspesso), foamed mushroom, foamed beet and foamed coconut. An espuma or thermo whip is commonly used to make these foams through the making of a stock, creating a gel and extruding through the N2O canister.
lexicalization	eng: foam
instance of	(noun) the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife" preparation, cooking, cookery

Meaning
German
has gloss	deu: Eine Espuma (spanisch für "Schaum") wird durch Aufschäumen einer flüssigen Speise mittels Lachgas in einer Siphonflasche hergestellt. Von der Konsistenz einer Mousse vergleichbar, ist eine Espuma ein typischer Bestandteil der Molekularküche.
lexicalization	deu: Espuma
Japanese
has gloss	jpn: エスプーマ（ESPUMA）とは、スペインの料理店「エル・ブジ」の料理長フェラン・アドリアによって開発された料理。またはその調理法、調理器具のことを言う。
lexicalization	jpn: エスプーマ
Castilian
has gloss	spa: Una espuma como técnica culinaria se refiere al tipo de espuma comestible cuyo sabor es prestado por un alimento natural. Así el cocinero español Ferran Adrià ha creado espumas de remolacha o de champiñón. Forma parte de la deconstrucción creada por Adrià.
lexicalization	spa: espuma