Glossary
709
EnergyGuide label. A yellow tag that shows an
estimated yearly energy usage for the major
appliance on which it appears. (8)
ENERGY STAR® mark. A label manufacturers
voluntarily place on appliances that are energy
effi cient and meet guidelines set by the U.S.
Environmental Protection Agency (EPA). (8)
English service. Style of meal service in which
the plates are served by one of the hosts and
passed around the table until each guest has
been served. (24)
enriched. Having added nutrients to replace those
lost through processing. (13)
entree. Main course. (24)
entrepreneur. A person who starts and runs his or
her own business. (26)
environment. Interrelated factors, including air,
water, soil, mineral resources, plants, and
animals, that ultimately affect the survival of life
on earth. (1)
enzymatic browning. Darkening process some
fruits undergo when exposed to the air. (15)
enzyme. Complex protein produced by living cells
that causes specifi c chemical reactions. (25)
escargot. A snail eaten as food. (30)
ethical behavior. Conforming to accepted standards
of fairness and good conduct. It is based on a
person’s sense of what is right to do. (27)
etiquette. Rules set by society to guide manners. (24)
F
fad. A practice that is very popular for a short time. (1)
fallacy. A mistaken belief. (1)
fasting. Denying oneself food. (1)
fat. One of the six basic types of nutrients that is an
important energy source belonging to a larger
group of compounds called lipids. (2)
fat fi sh. Fish having fl esh that is fattier than the fl esh
of lean fi sh. (20)
fat-soluble vitamin. A vitamin that dissolves in
fats and can be stored in the fatty tissues of the
body. (2)
fatty acid. A chemical chain containing carbon,
hydrogen, and oxygen that is the basic
component of all lipids. (2)
feijoada completa. Brazil’s national dish, which is
made with meat and black beans. (29)
felafel. A mixture of ground chickpeas, bulgur, and
spices that is formed into balls and deep-fried. (32)
fermentation. Process that takes place when yeast
cells act on sugars to form alcohol and carbon
dioxide. (22)
fi ber. A form of complex carbohydrate from plants
that humans cannot digest. (2)
fi lé. Flavoring and thickening agent made from the
leaves of the sassafras tree, which have been
dried and ground into a powder. (28)
fi nes herbes. A mixture of fresh chives, parsley,
tarragon, and chervil used to fl avor many French
soups and stews. (30)
fi nfi sh. Fish that have fi ns and backbones. (20)
fi nished food. Convenience food that is ready for
eating either immediately or after heating or
thawing. (10)
fi sh and chips. Battered, deep-fried fi sh fi llets
served in England with a British version of
French fries. (30)
fi sh fi llet. The side of a fi sh cut lengthwise away
from the backbone. (20)
fi sh steak. Cross-sectional slice taken from a
dressed fi sh. (20)
fi tness. The body’s ability to meet physical
demands. (4)
fi xed expense. A regularly recurring cost in a set
amount, such as rent, mortgage, or installment
loan payments. (10)
fl atware. Forks, knives, spoons, serving utensils,
and specialty utensils used to serve and eat
food. (7)
fl avones. Pigments that make white vegetables,
such as caulifl ower, white. (14)
fl eishig foods. Food made with meat or poultry as
well as the utensils and dishes used with these
foods as described by Jewish dietary laws. (32)
fl exible expense. A regularly recurring cost that
varies in amount, such as food, clothing, or utility
bills. (10)
food additive. A substance that is added to food
for a specifi c purpose, such as adding nutrients,
preserving quality, aiding processing or
preparation, or enhancing fl avors or colors. (11)
food allergy. A response of the body’s immune
system to a food protein. (4)
Food and Drug Administration (FDA). The
federal agency that ensures the safety and
wholesomeness of all foods sold across state
lines, except meat, poultry, and eggs. (1)