708
Guide to Good Food
cross-contamination. The transfer of harmful
bacteria from one food to another food. (6)
crustacean. Shellfi sh with a segmented body that is
covered by a crustlike shell. (20)
crystalline candy. Type of candy with fi ne sugar
crystals, which give it a smooth and creamy
texture. (23)
culture. The traditions and beliefs of a racial,
religious, or social group. (1)
curd. Solid part of coagulated milk. (16)
curdling. Formation of clumps or curds (coagulated
proteins) that can happen when milk is
overheated or exposed to acids, tannins,
enzymes, or salts. (16)
curry. A type of Indian stew. (33)
custard. Mixture of milk (or cream), eggs, sugar, and
a fl avoring that is cooked until thickened. (17)
custom. A typical way of behaving. (1)
D
Daily Values. Recommended nutrient intake levels
that are used on food labels. (11)
decaffeinated. Term describing a product, such as
coffee or tea, made by removing most of the
caffeine. (12)
decision-making process. A method for thinking
about possible options and outcomes before
making a choice. (1)
defi ciency disease. An illness caused by the lack
of a suffi cient amount of a nutrient. (2)
dehydration. An abnormal loss of body fl uids. (5);
the process of drying; the removal of water from
foods or other items. (12)
del pueblo. Term meaning of the people, which is
used to describe Spanish cuisine. (31)
dendé oil. Palm oil that gives Brazilian dishes a
bright yellow-orange color. (29)
diabetes mellitus. A body’s lack of or inability to
use the hormone insulin to maintain normal
blood glucose levels. (4)
diet. All the food and drink a person regularly
consumes. (4)
Dietary Guidelines for Americans. The federal
government’s nutritional advice. They are
intended to promote health and reduce the risk
of chronic (long-term) diseases. They are also
aimed at reducing the rate of overweight and
obesity in the United States. They urge people
to use improved nutrition and physical activity to
reach these goals. (3)
Dietary Reference Intakes (DRIs). Estimated
nutrient intake levels used for planning and
evaluating the diets of healthy people. (3)
dietary supplement. A purifi ed nutrient or
nonnutrient substance that is manufactured or
extracted from natural sources. (2)
digestion. The bodily process of breaking food down
into simpler compounds the body can use. (2)
dinnerware. Plates, cups, saucers, and bowls. (7)
discretionary calories. The calories left in a
person’s daily allowance after making nutrient-
dense choices for all food group servings. (3)
double boiler. Small pan that fi ts into a larger
pan. Food is put in the smaller pan, and water
is placed in the larger pan. The food cooks by
steam heat. (9)
dough. Flour-liquid mixture that is stiff enough to be
shaped by hand. (22)
dovetail. To overlap tasks to use time more
effi ciently. (12)
drawn fi sh. Fish that has the entrails (insides)
removed. (20)
dressed fi sh. Fish that has the entrails (insides),
head, fi ns, and scales removed. (20)
drupes. Classifi cation of fruits, such as cherries,
peaches, and plums, that have an outer skin
covering a soft fl esh that surrounds a single,
hard seed, which is called a stone or pit. (15)
Dutch treat. A way of paying for a meal in a
restaurant in which each person in a group pays
for his or her own meal. (24)
E
eating disorder. Abnormal eating behavior that
risks physical and mental health. (5)
eggplant. A fl eshy, oval-shaped vegetable
with a deep purple skin frequently used in
Mediterranean dishes. (31)
elastin. Protein constituent of connective tissue in
meat that is tough and elastic and cannot be
softened by cooking. (18)
empanada. An Argentine appetizer. (29)
emulsion. Mixture that forms when liquids that
ordinarily do not mix, such as oil and water, are
combined. (17)
endosperm. The largest part of a kernel of grain
containing most of the starch and the protein of
the kernel, but few minerals and little fi ber. (13)