Food
Words of Interest to Cooks, Diners and Gardeners
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Our Bloomington community has a diverse
and eclectic food vocabulary because of our richly diverse
population and the high interest in food explorations. Send
us your food words and help us to grow!
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U - Z
Unsweetened chocolate
- chocolate liquor or mass, without added sugar or flavorings;
used in baking.
Upside-Down Cake - a cake with fruit placed on the
bottom of the pan, topped by batter. After baking, the cake
is turned upside down and served with the fruit on top.
Vanilla - an essential flavoring that comes from the
pod of a tropical vine, an orchid that climbs, vanilla planifolia.
It is commonly used in the United States as vanilla extract;
it is also sold powdered or by the whole pod. In Europe, the
pod is used to flavor sugar which is then used in baking.
Vanilla Extract - a vanilla-flavored product made by
macerating chopped vanilla beans in a water-alcohol solution
to extract the flavor; its strength is measured in folds.
Vanilla Sugar - sugar flavored by vanilla beans. To
make vanilla sugar, fill a large jar with sugar, break a vanilla
bean in three pieces, press it into the sugar and leave for
several weeks.
Veal - meat from calves slaughtered when younger than
9 months (usually at 8 to 16 weeks); has a lean, light pink
flesh, delicate flavor and tender, firm texture.
Vegetable Oil - a general term describing blends of
different vegetable oils such as corn, safflower, rapeseed,
cottonseed and/or soybean oils; these blends are generally
intended to have little flavor and aroma and to be used as
all-purpose oils.
Venison - meat of deer.
Vent - to allow the circulation or escape of a liquid
or gas.
Vermicelli - Italian for little worms; used to describe
very thin spaghetti; available in straight rods or twisted
into a cluster.
Vermouth - a white apéritif wine of France,
sweet or dry.
Vichissoise - a cold soup made with leeks, potatoes
and cream.
Vinaigrette - a cold sauce of oil and vinegar flavored
with parsley, finely chopped onions, and other seasonings;
served with cold meats or vegetables or as a dressing with
salad greens.
Vintage - a word given to the harvest of grapes relating
to the year of the harvest and wine production.
Viticulture - the study of grape growing.
Volume - the measurement typically used to measure
liquids; volume measurements are commonly expressed as liters,
teaspoons, tablespoons, cups, pints, gallons, fluid ounces
and bushels.
Wafer - a thin, sweet biscuit.
Waffle - a light, thin batter cake baked in a special
grill called a waffle iron. Basic batter is the same as for
pancakes.
Warm - to heat a food using a very low temperature
of approximately 105*F to 115*F (40*C to 45*C).
Wash - to apply a liquid to the surface of an object
to remove dirt; often a cleansing agent is added to the liquid;
the process may not kill microorganisms.
Water Chestnut - the fruit of a water plant (genus
Trapa) native to Southeast Asia; has a brownish-black skin,
ivory to tan flesh, crisp texture and slightly sweet, nutty
flavor; used in various Asian cuisines.
Watercress - a green leafy little plant that grows
only in running water, and has peppery leaves prized by epicures
for salads and garnishes.
Watermelon -
Wax Bean - a yellow version of the green bean; has
a slightly waxier pod.
Weight - the mass of heaviness of a substance; weight
measurements are commonly expressed as grams (metric) ounces
and pounds (U.S. and Imperial).
Whip - to mix ingredients quickly and vigorously by
hand or using a beater or whisk
Whisk - in cooking, a tool made of wire loops used
for beating. To stir rapidly, to blend ingredients to introduce
air with a whisk.
White Chocolate - a candy made from cocoa butter, sugar,
milk solids and flavoring; because it contains no chocolate
liquor it is usually labeled white confectionary bar or coating;
it can be eaten as a candy or used in confections and pastries.
Wild Rice - the grain of a reed-like aquatic plant
(Zizania aquatica) unrelated to rice; grown in the United
States and Canada. The grains are long, slender and black,
with a distinctive earthy, nutty flavor; available in three
grades: giant (a very long grain and the best quality), fancy
(a medium grain and of lesser quality) and select (a short
grain).
Wok - a round bowl-shaped metal cooking utensil of
Chinese origin used for stir-frying and steaming (with rack
inserted) of various foods.
Work - in cooking, this means to knead or mix gently
with the fingers.
XL - bbreviation for extra-large, such as extra-large
eggs.
Yam -
Yeast - a microscopic fungus that converts its food
(carbohydrates) into carbon dioxide and alcohol through a
metabolic process known as fermentation; yeast is necessary
for making beer, wine, cheese and some breads.
Yogurt - curdled or cultured milk dish with custard-like
consistency used in main dishes, in sauces and in desserts.
Yorkshire Pudding - a popover-like pastry cooked in
roast beef drippings, this is one of the great British inventions.
When cooked successfully, it puffs as high as a giant popover,
and is crusty and savory with the natural gravy of the roast.
Zest - the thin, brightly colored, outermost skin layer
of citrus fruit which contains flavorful aromatic oils and
is removed with the aid of a zester, paring knife or vegetable
peeler.
Ziti - Italian for bridegrooms; used to describe large,
slightly curved tubes of pasta, similar to rigatoni.
Zucchini - a moderately long cylindrical summer squash
with smooth, dark green skin with a slightly bumpy surface,
creamy white-green flesh and milk flavor; also known as a
courgette (especially in Europe).
Zwieback - a biscuit or rusk that has been twice baked.
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Bloomington Community
Gardens
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Bloomington Community
Orchards
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QUILTER'S
COMFORT
725 West Kirkwood Avenue (inside Patricia's Wellness Arts Cafe)
has Locally Blended, Organically Sourced Herbal Teas and Seasonings
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USDA
ZONE MAP for Plant Hardiness for use as a guide for planting
in different regions, this site also contains a list of plants that will
survive in different regions.
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| A Tides Center Project
- Links and amplifies women's voices on issues of food systems, sustainable
communities and environmental integrit. 59624 Chicago Road, Atlantic,
IA50022-9619 |
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EarthSave
Bloomington Chapter - Promotes food choices that are healthy for people
and the planet. (Bloomington)
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| Planning
With Power - Protecting Our Water and Environmental Resources - Calendar
of Upcoming Events |
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TWENTY WAYS
TO REDUCE YOUR INTAKE OF BODY CARE CHEMICALS
Read all of the tips here: http://www.organicconsumers.org
/bodycare/reduce052104.cfm
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| Since
2001 Local Food Bloomington has been a source
of food information about locally owned food resources in Bloomington, Indiana.
Local Food depends on you for information about what is happening in our
community. We look forward to receiving your information about changes concerning
the local food community and local food resources in general. Local Food welcomes
your suggestions, corrections, reviews, and other information of use concerning
local food to our readers. We are grateful that we are the leading resource for
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Food Bloomington looks forward to growing stronger through networking
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| May
you always have an abundance of nutritious, delicious food, and that you always
have enough to generously share with others . |
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