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.
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.
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.
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.
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.
A tool used to cut slivers of zest from citrus; its short, flat blade has five small holes with sharp edges.
Italian for bridegrooms and used to describe large, slightly curved tubes of pasta, similar to rigatoni.
1. Italian for pumpkin.
2. Italian for all manner of squashes and gourds.
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).
The seasoned rice used for sushi.