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Guide to Good Food
trace element. A mineral needed in the diet in
amounts less than 100 milligrams per day. (2)
trans fatty acid. A fatty acid with an odd molecular
shape that is created in hydrogenated oils and
found naturally in dairy products, beef, and
lamb. (2)
transferable skills. Skills useful in all jobs, such as
reading, writing, speaking, basic math, and basic
computer skills. (26)
tropical fruits. Classifi cation of fruits, including
avocados, bananas, and pineapples, that are
grown in warm climates and are considered to
be somewhat exotic. (15)
truffl es. A rare type of fungi that grow underground
near oak trees and are used in many French
recipes. (30)
tsukemono. Soaked foods, or lightly pickled pieces
of daikon, cucumber, melon, eggplant, and other
vegetables, which are a standard part of the
main course at Japanese meals. (33)
tumbler. A piece of glassware without a stem. (7)
U
ultra-high temperature (UHT) processing.
A preservation method that uses higher
temperatures than regular pasteurization to
increase the shelf life of foods like milk. (16)
underripe fruit. Fruit that has reached full size but
has not yet reached peak eating quality. (15)
underweight. A condition characterized by a body
mass index of less than 18.5. (5)
United States Department of Agriculture (USDA).
The federal agency that enforces standards for
the quality and wholesomeness of meat, poultry,
and eggs. (1)
unit pricing. A listing of a product’s cost per
standard unit, weight, or measure. (11)
universal design. Features of rooms, furnishings,
and equipment that are usable by as many
people as possible. (7)
universal product code (UPC). A series of lines,
bars, and numbers that appears on the package
of a food or nonfood item. This code is used by
a computer scanner to identify a product, its
manufacturer, and its size and form. (11)
unripened cheese. Cheese that is prepared for
marketing as soon as the whey has been removed
without being allowed to ripen or age. (16)
unshortened cake. Cake made without fat. (23)
V
value. An item or idea that a person or group
considers important. (1)
variety meats. Edible parts of animals other than
muscle, such as liver, heart, and tongue. (18)
veal. Meat that comes from young calves. (18)
vegetarian diet. A diet that is built partly or entirely
on plant foods. (4)
verbal communication. Communication that
involves speaking, listening, and writing. (27)
vindaloo. A major Indian cooking technique in
which foods have a hot, slightly sour fl avor
created by combining vinegar with spices. (33)
vitamin. One of the six basic types of nutrients
that is a complex organic substance needed by
the body in small amounts for normal growth,
maintenance, and reproduction. (2)
W
waist circumference. The distance around the natural
waistline. The measurement used to assess
whether a high BMI is due to excess fat. (5)
warranty. A seller’s promise that a product will be
free of defects and will perform as specifi ed. (8)
wat. A spicy sauce or stew that is part of Ethiopian
cuisine. (32)
water-soluble vitamin. A vitamin that dissolves in
water and is not stored in the body to any great
extent. (2)
watt. A unit of power; the cooking power of
microwave ovens is measured and expressed in
watts. (12)
weeping. Layer of moisture that sometimes forms
between a meringue and a fi lling. (17)
weight management. Using resources like food
choices and physical activity to reach and/or
maintain a healthy weight. (5)
wellness. A state of being in overall good physical,
mental, and social health. (1)
whey. Liquid part of coagulated milk. (16)
whisk. A mixing tool made of loops of wire attached
to a handle used to incorporate air into foods
and to keep sauces from lumping. (9)
white sauce. A starch-thickened milk product used
as a base for other sauces and as a component
in many recipes. (16)