Glossary 865
U
ultra high temperature (UHT) pasteuriza-
tion. The process of heating milk to 280°F
(138°C) for 2 to 6 seconds, and then it is
sealed in sterilized containers. (37)
umami. The fi fth basic taste that is perceived
as a satisfying richness or meatiness. (53)
United States Department of Agriculture
(USDA). The federal agency that imposes
standards for the quality and safety of
food products in the United States. (20)
univalves. Shellfi sh that have only one
shell. (34)
unsaturated fats. Fats that contain one or
more double bonds and are liquid at
room temperature. (50)
V
vacuum. A void. (3)
value. Worth. (51)
velouté (vehl oo TAY) sauce. A mother sauce
made by thickening a white stock with a
blond roux. (24)
vinaigrette. A mixture of oil and vinegar
used to dress salads. (19)
virus. A very small organism that invades
another cell and causes it to reproduce
the virus. (7)
viscous. Thick. (45)
W
wash. A coating of liquid such as beaten
eggs, milk, or water applied to risen
dough before baking to give color and
texture to crust. (43)
water activity (aw). The amount of water avail-
able for microbial growth in a product. (7)
waxy potatoes. Potatoes that are relatively low
in starch; also called boiling potatoes. (28)
whetstone. A fl at, abrasive stone used to
sharpen a knife once its edge is dull and
worn. (11)
whey. The watery portion of the milk that
contains the whey proteins. (37)
white mirepoix. A vegetable-based
seasoning made of two parts chopped
onion, one part chopped leek, and one
part chopped celery. (16)
white rice. Rice that has had the bran layer
removed during the milling process. (28)
white stock. Stock made from raw or slightly
cooked bones and white mirepoix
resulting in a light pale to deep golden
color. (23)
whitewash. A slurry made with fl our used to
thicken liquids, often used when making
American-style gravy. (24)
work ethic. How you feel about your job and
how much effort you put into it. (6)
workplace diversity. Valuing and respecting
the contributions of coworkers who are
different from you. (6)
wrap. Various ingredients rolled in a
tortilla. (22)
Y
yeast. A microscopic fungus that consumes
sugar and expels alcohol and carbon
dioxide gas. (7)
yield. The quantity or number of portions a
recipe will produce. (15)
yield grade. An evaluation of the amount
of lean, closely trimmed boneless cuts a
carcass will produce. (30)
yield percentage. The ratio of EP to AP,
which tells the chef how much usable
product, or EP, he or she can expect from
a given amount of AP product. (49)
yield test. The process of determining and
recording the usable amount, or edible
portion, of a product. (49)
Z
zest. The colorful, outermost part of the skin
of citrus fruits. (21)