A-B C-D E-F G-H I-J K-L M-N O-P Q-R S-T U-V W-X


Yam

The thick, starchy tuber of various tropical vines native to Asia and unrelated to the potato and sweet potato; it has an off-white to dark brown skin and flesh that can range from creamy white to deep red; it is less sweet than a sweet potato.

Yeast

A microscopic fungus that converts its food into carbon dioxide and alcohol through a metabolic process known as fermentation; yeast it necessary for making beer, wine, cheese and some breads.

Yield

1.The total amount of a food item created or remaining after trimming or fabrication.
2. The total amount of a product made from a specific recipe.

Yogurt; Yoghurt

A thick, tart, custard like fermented dairy product made from cow’s milk to which bacteria cultures (e.g., Streptoccus thermophilus, Thermobacterium bulgaricum and T. jogurt) have been added; it has the same percentage of milkfat as the milk from which it is made.

Zest

To remove strips of rind from a citrus fruit. The colored, outermost layer of citrus rind; used for flavoring creams, custards and baked goods; it can be candied and used as a confection or decoration.

Zester

A tool used to cut slivers of zest from citrus; its short, flat blade has five small holes with sharp edges.

Ziti (TSEET-tee)

Italian for bridegrooms and used to describe large, slightly curved tubes of pasta, similar to rigatoni.

Zucca (ZOO-ka)

1. Italian for pumpkin.
2. Italian for all manner of squashes and gourds.

Zucchini (zoo-KEE-nee)

A moderately long, cylindrical summer squash with smooth, dark green skin and a slightly bumpy surface, a creamy white-green flesh and a mild flavor; also known as courgette (especially in Europe).

Zushi (zhoo-she)

The seasoned rice used for sushi.

A-B C-D E-F G-H I-J K-L M-N O-P Q-R S-T U-V W-X