|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. |
|zucchini ||Summer squash shaped in slightly curved cylinder. skin color can vary from light to dark green with off-white flesh. Typically picked when 6-10 inches long and may be used in a variety dishes with varied preparation techniques. Can be found year-round in most supermarkets. |
|zuppa ||Italian word for soup. |
|zwieback ||From the German word for twice baked. Refers to bread that is baked, sliced and reheated in the oven until dry and crisp. Frequently served to those with digestive problems because of its digestability. It has a slightly sweet flavor. |
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