514 Adventures in Food and Nutrition
upright freezer. A type of freezer with a door that
swings outward. (5)
V
values. Beliefs and ideas that are important to you. (25)
variety meats. The organs of an animal. (21)
veal. The meat from cattle that is a few weeks old. (21)
vegetable spices. Strongly flavored vegetables. (16)
vegetarian. Person who does not eat meat, fish, or
poultry. (23)
virus. An agent of infectious disease. (9)
vital functions. Body processes that keep you
alive. (4)
vitamin C. A vitamin that helps the body heal
wounds and keeps gums healthy. (2)
vitamins. Types of nutrients that are organic
substances needed in small amounts by the
body to function, grow, and repair itself. (2)
volume. The space an ingredient occupies. (10)
W
warming drawer. A drawer that keeps cooked
foods warm or hot until mealtime. (5)
warranty. A seller’s guarantee that a product will
perform as specified and will be replaced or
repaired if it fails within a certain time. (5)
water-soluble vitamin. Vitamin that dissolves in
water. (2)
weight. A unit of mass. (10)
weight control. Keeping your body at a healthy
weight. (4)
wellness. Being at the highest level of health. (1)
wheat bran. The outer covering of a kernel of grain.
It is high in fiber. (18)
wheat germ. The germ of the wheat kernel. (18)
whey. The liquid portion of milk that is left after
curds form. (20)
whip. To beat rapidly with a wire whisk, beater, or
mixer in order to make a mixture smooth and
fluffy. (10)
white flour. A flour made by grinding only the
endosperm. The bran and germ are removed.
(18)
whole fish. Fish that is sold just as it was when it
was caught. (22)
whole-grain foods. Cereal foods that include all
three parts of the kernel. (18)
whole milk. Milk that contains the most fat. (20)
whole-wheat flour. A flour made by grinding the
entire wheat kernel. (18)
wild rice. The seeds of a water plant. (18)
work center. Area in the kitchen where a certain
type of task is done and the equipment needed
for the task is stored. (5)
work schedule. A plan that lists the time needed to
prepare a meal, eat, and clean up. (13)
Y
yeast. A tiny plant that is the leavening agent used
in breads. (19)
yield. The number and size of portions a recipe will
make. (10)
yogurt. Product made by adding bacteria to fat-
free, low-fat, or whole milk. (20)
Z
zinc. A mineral needed for normal body growth and
repair. (2)
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