Glossary
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hydrogenation. A process by which hydrogen
atoms are chemically added to unsaturated
fatty acids in liquid oils to turn the oils into more
highly saturated solid fats. (2)
hypertension. High blood pressure. (2)
I
immature fruit. Fruit that is small and has such
characteristics as poor color, fl avor, and texture,
which will not improve with time. (15)
impulse buying. Making an unplanned purchase
without much thought. (11)
imu. A pit lined with hot rocks used to roast a whole,
young pig at a Hawaiian luau. (28)
income. Money received. (10)
injera. Ethiopia’s main dish, which is a large,
sourdoughlike pancake made from a grain called
teff. (32)
irradiation. A commercial food preservation method
that exposes food to low-level doses of gamma
rays, electron beams, or X rays. (25)
J
jambalaya. A Creole specialty that is a mixture of
rice; seasonings; and shellfi sh, poultry, and/or
sausage. (28)
K
kaiseka. A delicate meal served after the Japanese
tea ceremony. (33)
kartoffelpuffer. German potato pancakes. (30)
kasha. A Russian staple food made of buckwheat or
other grains that is fried and then simmered until
tender. (33)
kashrut. Jewish dietary laws. (32)
kernel. A whole seed of a cereal. (13)
kibbutzim. Cooperative communities in Israel. (32)
korma. A major Indian cooking technique in which
foods are braised, usually in yogurt. (33)
kosher. Foods prepared according to Jewish dietary
laws. (32)
kulich. A tall, cylindrical Russian yeast bread fi lled
with fruits and nuts. (33)
L
lamb. The meat of sheep less than one year old. (18)
Latin America. The landmass that stretches
southward from the Rio Grande to the tip of
South America. (29)
leadership. The ability to guide and motivate others
to complete tasks or achieve goals. (27)
lean fi sh. Fish that have very little fat in their fl esh. (20)
leavening agent. An ingredient that produces gases
in batters and doughs, causing baked products
to rise and become light and porous. (22)
legumes. Peas, beans, and lentils. (14)
lifelong learning. Continually updating your
knowledge and skills. (26)
lifestyle. The way a person usually lives. (1)
lingonberry. A tart, red berry used in Swedish
desserts. (30)
luau. Elaborate outdoor feast popular in the
Hawaiian Islands. (28)
lutefi sk. A traditional Norwegian fi sh dish made
from dried cod that have been soaked in a lye
solution before cooking. (30)
M
macromineral. A mineral needed in the diet in
amounts of 100 or more milligrams each day. (2)
malnutrition. A lack of the right proportions of
nutrients over an extended period, which can
be caused by an inadequate diet or the body’s
inability to use the nutrients from foods. (2)
manioc. A starchy root plant (also known as
cassava) eaten as a side dish and used in fl our
form in cooking and baking in South America. (29)
manners. Social behavior. (24)
marbling. Flecks of fat found throughout the lean
muscles of meat. (18)
masala. A mixture of spices used to make Indian
curry. (33)
matzo. Unleavened bread that is part of Jewish
cuisine. (32)
mazza. Arabian appetizers. (32)
meal manager. Someone who uses resources to
reach goals related to preparing and serving
food. (10)
meat. The edible portion of mammals. (18)
medical nutrition therapy (MNT). A health care
strategy that helps people learn to use their
eating habits as part of their treatment. (4)