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Glossary of Culinary Terms

A B C D E F G H I
J K L M N O P Q R
S T U V W X Y Z  

Click on a letter for links to glossary of culinary terms.

 
z

ZEST - Grated citrus rind, without the white pith, containing aromatic oils that give flavor to foods.

ZINC - A nutritional supplement that aids in cell growth.

ZUCCHINI - A long, cylindrical summer squash with skin color ranging from dark to light green that looks something like a cucumber, sometimes with yellow markings that give it a mottled or striped look. The flesh is creamy white-green and has a mild, delicate flavor. Fresh zucchini — usually marketed when it is 6 inches to 8 inches long and 2 inches to 3 inches in diameter — is available year-round in most supermarkets. Younger, smaller zucchini are more tender and have thinner skins. The skins should be free of blemishes and have a vivid color. Zucchini can be steamed, grilled, sautéed, deep-fried or baked. Also known as vegetable marrow, courgette.

ZYMURGY - The science of fermentation, especially as it applies to brewing.


 

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Last updated :09 Jun 2008