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.