The variety of Menorcan cuisine is not only to be found in its dishes and preparations, but also in its vocabulary. It is interesting to note that different terms are used in different areas of the island. A term in the eastern part of the island may be different from another part of the island. An example is the term 'perol de...'. In Ciudadela it is called 'menjars al forn' which means 'meals baked in the oven', but in the area of Maó, it is called 'perol de...'. In Ferreries it is called 'palangana' or 'palangrana'.