Good Cooking since 1995
Good Cooking's Food & Cooking Dictionary
(U) DefinitionsUdon, Japanese for Wheat Noodle.
Ukha, Russian for fish soup.
Ullage, French term for a not fully filled wine bottle, due to leakage through the cork.
Ultra-pasteurization - the process of heating up milk products to 280 degrees Fahrenheit for a few seconds and chilling it down rapidly, resulting in milk that's 99.9% free from bacteria and extending their shelf-life
Umami - The fifth primary element of taste, accompanying yet independent of sweet, sour, salty, and bitter. Known as the taste associated with glutamate and monosodium glutamate, umami is the Japanese word for 'delicious' or 'savory' but is regarded as broth-like or meaty tasting in Western cultures. The umami taste is most common in Asian foods, soups and stews, mushrooms, tomatoes and aged meats and cheeses.
Unagi, Japanese for Eel.
Underdone, Not thoroughly done or cooked through.
Unleavened - made without yeast or any other leavening agent, often referring to bread.
Uovo, Italian for Egg.
Upside-down cake, A cake that is baked with its topping or filling on the bottom of the pan then turned over before serving.
Uva Spina, Italian for Gooseberries.
Uva, Italian for Grapes.
Uval, French term for "about grapes".
Special thanks to my late mother Julia Rauscher Vyhnanek for her food knowledge which was the source for many of the definitions. She was a retired school teacher who was a real "Foodie"! If it were not for her, I many not have become a Chef.