Glossary 507
corn syrup. Syrup made by changing the starch of
the endosperm of the corn kernel into sugar. (18)
cornmeal. Meal ground from the whole corn kernel
or just the endosperm. (18)
cornstarch. A fine, white powder made from the
starch of corn endosperm. (18)
cover. The space needed on a table for one place
setting. (13)
cream. To beat sugar and a solid fat, such as
butter, together until they are smooth, light, and
fluffy. (10)
cream pies. Pies that have a baked crust filled with
pudding and topped with meringue or whipped
cream. (24)
cross-contamination. Spreading bacteria to work
surfaces, utensils, hands, or food. (9)
cube. To cut food into cubes about 1/2-inch in size. (10)
culture. The knowledge, beliefs, religion, and
traditions shared by a group of people. (1)
cultured milk products. Dairy products produced
by adding certain helpful bacteria to milk. (20)
curds. The solid pieces in milk that can stick
together to form lumps. (20)
custard pies. Pies that contain eggs and milk. (24)
custom. A practice a group of people do often; the
usual way of doing things. (1)
customer service. Career area that involves
working with customers. (25)
cut in. To combine solid fat, such as shortening,
with a flour mixture by cutting the fat into tiny
pieces with knives or a pastry blender. (10)
cuts. Animal carcasses cut into smaller portions. (21)
D
danger zone. Temperatures at which bacteria grow
fastest (40°F to 140°F or 5°C to 60°C). (9)
deep-fry. To cook food by completely immersing it
in hot fat. This is also called French frying. (10)
diet. All the foods a person eats. (1)
Dietary Guidelines for Americans. A set of
recommendations that can help you choose a
nutritious diet. (3)
Dietary Reference Intakes (DRIs). A set of
guidelines for the amounts of nutrients needed
each day. (2)
dietitian. A nutrition expert. (2)
discount food stores. A type of food store that
offers food at lower prices because the store
buys large amounts of food and offers few
services. (12)
discretionary calories. The calories left after
meeting your nutrient needs with nutrient-dense
foods. (3)
dough. A mixture containing flour and water that is thick
and stiff enough to be handled or kneaded. (19)
dovetail. To do two or more tasks at the same time. (13)
drain. To remove liquid from a food by pouring off the
liquid or drying the food with paper towels. (10)
drawn fish. A whole fish with only its inner organs
removed. (22)
dressed fish. A drawn fish with its scales, head,
tail, and fins removed. (22)
drop cookies. Cookies made by dropping
spoonfuls of dough onto a cookie sheet. (24)
drop-in range. A range designed to fit between
two counters. (5)
drupes. A type of fruit that has one large pit or
seed and grows on trees. (15)
dual fuel range. A range that uses both gas and
electricity. (5)
E
E. coli 0157:H7. One of the most dangerous types
of bacteria, found in undercooked meat. (9)
eating center. Space in a kitchen where people
can sit to eat a meal or snack. (5)
egg white. Part of the egg that is almost pure
protein and is fat-free. (23)
egg yolk. Part of the egg where most of the
nutrients, fat, and cholesterol are found. (23)
electric range. A type of range that produces heat
when electricity flows through coils of wire. (5)
emotional wellness. Feeling good about yourself,
keeping friendships, and having a positive
outlook in both good and bad times. (1)
empty-calorie foods. Foods that provide small
amounts of vitamins and minerals per calorie. (3)
emulsifier. An ingredient that causes oil to mix with
water. (17)
emulsion. A mixture of oil and water. (17)
endosperm. The largest part of a grain kernel. It
contains mostly starch. (18)
enriched. Foods that have nutrients that were lost
during processing added back to them. (18)
environment. A person’s surroundings and
experiences. (1)
evaporated milk. Milk product made by removing
half the water from fresh milk and canning it. (20)
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