Glossary 513
spices. Bits of bark, fruits, flowers, and roots used
to add flavor to foods. (16)
spina bifida. A condition in which the spine did not
close normally during fetal development. (2)
standing time. The period of time that occurs right
after cooking time in a microwave oven. During
this time, the heat inside the food causes it to
finish cooking. It also helps to evenly distribute
heat inside the food. (6)
staphylococci. Bacteria that are found in protein-
rich foods, cream-filled pastries, and moist
salads made with chopped foods (such as potato
salad, macaroni salad, and ham salad). (9)
staple foods. Foods that stay fresh for a long time,
such as flour and sugar. (12)
starch. A type of carbohydrate stored in plants. It
must be broken down by the body before it can
be used as an energy source. (2)
steam. To cook in a pan using steam that rises
from a small amount of boiling liquid. (10)
steam oven. An oven that cooks food by spraying
superheated steam that is almost 600°F (315°C). (5)
stew. To slowly cook small pieces of food in
moderate amounts of liquid. (10)
stir. To slowly move a spoon in a circle to combine
ingredients. (10)
stir-fry. To cook small pieces of food by stirring
quickly in a very small amount of hot fat. (10)
store brands. Brands sold by the supermarket
chain. (12)
sucralose. A type of sugar substitute sold in the
United States. (3)
sugar. A type of carbohydrate that furnishes
calories but no other nutrient. It is used by the
body as an energy source. (2)
sugar substitute. A product that sweetens foods
without adding calories. (3)
supermarket. A type of large food store that offers
special services and also sells nonfood items. (12)
surface unit. Part of a range that is used to cook
food in pots. (5)
sweetened condensed milk. Milk product made
by adding a very large amount of sugar to
evaporated milk and canning it. (20)
T
tarts. Small pies. (24)
temporary emulsion. Type of emulsion in which
the ingredients mix when shaken, but separate
again in a few minutes. (17)
texture food additives. Additives that help
ingredients blend well or improve the texture of
foods. (12)
thermal oven. A type of oven that uses the hot air
inside to cook food; also called a conventional
oven. (5)
tip. A sum of money given to restaurant staff to
show thanks for good service. (14)
toast. To brown foods using dry heat, usually in an
oven or toaster. (10)
tofu. A soft, custard-like food made from soybeans. (23)
toxin. Poison. (9)
trans fat. The type of saturated fat formed by
hydrogenation. (2)
trichina. Roundworms found in raw or partly
cooked pork or wild game. (9)
trichinosis. A disease caused by roundworms. (9)
tropical fruit. A type of fruit that grows only in
warm, sunny climates. (15)
tuber. The swollen portion of a plant’s underground
stem. (16)
turnovers. Pockets of pastry dough filled with any
food used in a pie filling. (24)
U
United States Department of Agriculture
(USDA). Federal organization that sets the
standards for meat and poultry labels. (12)
UHT milk. A form of milk that is pasteurized at a
higher temperature than normally used. The
higher temperature preserves the milk, which
stays fresh for several months when stored in a
cool, dry place. (20)
underweight. A body weight that is much lower
than a healthy weight. (4)
Underwriters Laboratories (UL). Association that
tests electrical appliances. (5)
unit price. The cost per unit of an item. (12)
universal product code (UPC). A series of black
lines, bars, and numbers printed on food labels
to identify the product and its manufacturer, size,
and style or form for a computer programmed to
reflect the current price of that item. (12)
unleavened bread. Bread that does not contain
leavening agents, so it does not rise. (19)
unsaturated fat. A type of fat that does not cause
blood cholesterol levels to rise. (2)
upper limit of safety. The highest level of vitamins
and minerals you can safely take. (2)
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