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Guide to Good Food
foodborne illness. A disease transmitted by food. (6)
food-drug interaction. An effect a drug has on the
way the body absorbs or uses a nutrient or an
effect a food has on the way the body absorbs or
uses a drug. (4)
food intolerance. A negative reaction to a food
substance that does not involve the body’s
immune system. (4)
fortifi ed food. A food to which nutrients are added
in amounts greater than what would naturally
occur in the food. (2)
freeze-drying. A method of commercial food
preservation in which water vapor is removed
from frozen food items. (25)
freezer burn. Dry, tough areas that occur on food
surfaces that have become dehydrated due to
exposure to dry air in a freezer. (25)
frijoles refritos. Refried beans, a popular Mexican
dish. (29)
fritters. Fruits, vegetables, or meats that are dipped
into a batter and fried in hot fat. (15)
functional food. A food that provides health
benefi ts beyond the nutrients it contains. (1)
G
gaucho. Nomadic herders of the Pampas in South
America during the eighteenth and nineteenth
centuries. (29)
gazpacho. A Spanish soup made with coarsely
pureed tomatoes, cucumbers, onions, garlic,
green peppers, olive oil, and vinegar. (31)
gelatinization. Swelling and subsequent thickening
of starch granules when heated in water. (13)
germ. The reproductive part of a kernel of grain,
which is rich in vitamins, minerals, protein, and
fat. (13)
ghee. Indian clarifi ed butter. (33)
giblets. The edible internal organs of poultry. (19)
glucose. The form of sugar carried in the bloodstream
for energy use throughout the body. (2)
gluten. A protein that gives strength and elasticity
to batters and doughs and structure to baked
products. (22)
goal. An aim a person tries to reach. (1)
gohan. The Japanese word for meal, which means
rice. (33)
goiter. A visible enlargement of the thyroid gland
resulting from an iodine defi ciency. (2)
gourmet. A person who values and enjoys fi ne
food. (21)
grade. An indication of food quality. (11)
GRAS list. List of food additives that are “Generally
Recognized as Safe” by the Food and Drug
Administration (FDA). (11)
gratuity. Sum of money given to a waiter in a
restaurant for service rendered. (24)
ground. To connect an appliance electrically with
the earth. (7)
growth spurt. A period of rapid growth. (4)
guacamole. A spread made from mashed avocado,
tomato, and onion that is popular in Mexico. (29)
gumbo. A Creole specialty that is a thick, souplike
mixture containing a variety of seafood, poultry,
meats, vegetables, and rice. (28)
H
haggis. A Scottish dish made from a pudding made
from oatmeal, seasonings, and the sheep’s
organs boiled in the sheep’s stomach. (30)
Halal. Foods considered lawful for consumption
according to the Islamic religion. (32)
Haram. Foods that are forbidden to be eaten
according to the Islamic religion. (32)
haute cuisine. A style of French cooking
characterized by elaborate preparations, fancy
garnishes, and rich sauces. (30)
headspace. Space between the food and the
closure of a food storage container. (25)
healthy weight. A body mass index of 18.5 to 24.9
in an adult. (5)
herb. A leaf of a plant usually grown in a temperate
climate and used to season food. (21)
holloware. Tableware, such as bowls, tureens, and
pitchers, used to serve food and liquids. (7)
homogenization. Mechanical process by which
milkfat globules are broken into tiny particles
and spread throughout milk or cream to keep the
cream from rising to the surface of the milk. (16)
hors d’oeuvres. Small dishes designed to stimulate
the appetite. (30)
hot pack. Process of packing vegetables or fruits
that have been preheated in water, steam,
syrup, or juices into canning jars and covering
them with cooking liquid or boiling water. (25)
hunger. The physical need for food. (1)
husmankost. The traditional, everyday style of
cooking enjoyed in Swedish homes. (30)