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Glossary for Families, Food, and Fitness Gateway

Last Updated: June 05, 2009

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Acesulfame K

Acid

Acidulation

Additives

Aerobic Exercise

Albumen

Al Dente

Alkali

Allergen (food allergen)

Allergy (food allergy)

Amino Acids

Antioxidant

Aroma

Aromatic

Ascorbic Acid

Aspartame

Atherosclerosis (health)

Bacteria

Baking

Baking Powder

Baking Soda

Barbecue

Basal Metabolism (health)

Baste

Batter

Beating

Berry

Biscuit Method

Blanching

Blending

Body mass index (BMI)

Boiling

Bound Salad

Bouquet Garni

Braising

Bran

Breading

Brine

Broiling

Broth

Butterfly

Caffeine

Calcium

Calorie

Capsaicin

Caramelization

Carbohydrates

Carotenoid

Carryover Cooking

Casserole

Center for Disease Control and Prevention (CDC)

Cheesecloth

Cholesterol (dietary)

Cholesterol (different types)

Cholesterol (serum, or blood)

Chop

Citrus

Clarification

Clarified Butter

Coagulation

Colander

Collagen

Combination Cooking Methods

Condiment

Conduction

Contaminants

Contamination

Convection

Cookies

Cooking

Cooking medium

Coring

Creaming

Cream Sauce

Cream Soup

Critical Control Point

Cross-contamination

Crudites

Crustaceans

Cuisine

Curdling

Custard

Cutlet

Cutting

Dairy Products

Decline Phase

Deep-frying

Deglaze

Degrease

Deveining

Diabetes

Dice

Diet (families food fitness)

Dietary Fiber

Dietary Guidelines for Americans 2005

Digestion

Direct Contamination

Distilled Water

Docking (cooking)

Dough

Dredging

Drinking Water

Dry-heat Cooking Methods

Durum Wheat

DVs (Daily Values)

%DVs (Percent Daily Values)

Egg Wash

Emulsification

Emulsion

Endosperm

Energy expenditure

Enriched foods

Essential Nutrients

Evaporation (cooking)

Extension

Extracts

Facultative Bacteria

Fats

Fiber

5 A Day

Flambe

Flouride

Flour

Flouridated Water

Folding

Folic acid

Food and Drug Administration (FDA)

Food Guide Pyramid

Food preservatives

Food safety

Foodborne disease

Fortified foods

Free radical

Free-range Chicken

Freezer Burn

Fresh-frozen

Fruit (cooking)

Frying

Functional foods

Game (cooking)

Game Hen

Gelatin

General Guide to Calories

Germ

Glaze

Glucose

Gluten

Grains

Grate

Gravy

Grilling

Grind

Hard Water

Healthy Diet

Healthy Weight

Herb (cooking)

High blood pressure

High-fructose corn syrup (HFCS)

Hydrogenation

Immune system

Induction Cooking

Infrared Cooking

Infuse

Insoluble fiber

Jam

Jelly

Juice

Julienne

Kneading

Kosher (cooking)

Lactose

Lard

Leading Sauces

Leavener

Lecithin

Legumes (cooking)

Liaison

Low-calorie

Macerate

Macronutrients

Marbling (cooking)

Marinade

Marinate

Matzo

Mayonnaise

Mealy Potatoes

Meringue

Metabolism

Micronutrients

Microwave Cooking

Milling

Mince

Minerals

Mineral Water

Mirepoix

Mise en place

Mix

Moist-heat Cooking Methods

Monounsaturated fat

Muffin Method

Natural Water

Nectar

Nut

Nutrient (food)

Nutrient density (food)

Nutrition (food)

Nutrition Facts label

Obesity (food)

Oil

Omega-3 fatty acids - DHA/EPA

Organic Farming

Overweight

Pan-broiling

Pan-frying

Pan Gravy

Papillote, en

Parboiling

Parchment (paper)

Parcooking

Pasteurization

Pectin

Physical activity

Phytochemical

Power of Hydrogen (pH)

Pilaf

Poaching

Pork (cooking)

Polyunsaturated fat

Poultry

Preserve

Proofing

Proteins (food)

Puree

Purified Water

Quick Bread

Quick Guide to %DV (Daily Values)

Radiation Cooking

Recipe

Reduction

Refreshing

Render

Registered Dietitian (R.D.)

Ribbon

Risk (health)

Risk factor

Risotto

Roasting

Rotisserie

Roux

Rub

Sabayon

Saccharin

Salad

Salad Dressing

Salad Greens

Salmonella (food)

Salsa

Saturated fat

Sauce

Sauteing

Savory

Scald

Score

Sear

Season

Seasoning

Serving size

Servings per container

Shallow Poaching

Shocking

Shortening

Sifting

Silverskin

Simmering

Skim

Slurry

Small Sauces

Smoke Point

Smoking

Sodium

Soft Water

Soluble fiber

Sorbet

Souffle

Spice

Standard Breading Procedure

Staples

Starch

Steaming

Stewing

Stir-frying

Stirring

Stock (Cooking)

Stone Fruits

Strain

Sucralose

Sugar

Sweat

Taste

Temper

Thickening Agents

Tomato Sauce

Trans fats

Trans fatty acids

Type 1 diabetes

Type 2 diabetes

U.S. Department of Agriculture (USDA)

Unsaturated fat

Vegetable

Vegetarian

Veloute

Vinaigrette

Vinegar

Vitamins

Waist circumference

Water

Waxy Potatoes

Weight control

Weight-cycle

Whipping

White Stock

Whole grains

Yeasts

Yield (cooking)

Zest

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