|Worcestershire sauce ||Thin, dark, piquant sauce used to season meats, gravies, soups and vegetables. The many formulas are typically made various quantities of soy sauce, garlic, lime, molassaes, tamarind, onions, molasses, anchovies, vinegar and seasonings. |
|yam ||A tropical-vine tuber found in South and Central America, West Indies, Asia and Africa. Frequently confused with sweet potatos, true yams are from different plant species and are not widely marketed or grown in the U.S. |
|yarrow ||Pungent herb found in Europe and North America. It has a very strong aroma and is used sparingly in egg dishes, salads and soups. |
|yeast ||A living single celled organism that grows and converts its food (through fermentation) into alcohol and carbon dioxide.
Most commonly used to leaven breads and in beermaking. |
|yeast bread ||Any bread that uses yeast as a leavening agent. As the yeast ferments it produces alcohol and carbon dioxide gas. The gas expands and causes the bread to rise. Oven head kills the yeast and evaporates the alcohol |
|yogurt ||Dairy product made from milk that is fermented and coagulated from introduced or natural "friendly" bacteria. Can be made from the milk of many animals but cow's milk is most popular. Commercially available in flavors, with fruit and as a frozen dessert. |
|Yorkshire pudding ||Cross between a popover and a souffle that is traditional compliment to British roast beef. Made with butter, eggs, milk and flour, it's baked in beef drippings until crisp and puffy. Made in shallow baking dishes or muffin pans and, like souffles, are best served immediately after baking before they "deflate". |
|zest ||Outermost layer of citrus skin typically removed with citrus zester to create thin strips. Only colored portion of skin (not white pith) is considered the zest. The aeromatic oils in citrus skin add considerable flavor to food. |
|Zinfandel ||Red wine grape brounght to the U.S. from Italy. Its spicy raspberry flavor makes fruity to rich red wines. |
|ziti ||Long thin tubes of macaroni pasta. |
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