Glossary Our Glossary represents a large collection of culinary terms from all over the world. You'll find out what means the name of your favorite dish and what you should know about it. There is plenty useful information about spices, vegetables and fruits.
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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
It is a living organism that is used in brewing, winemaking, and baking. The carbon dioxide produced by yeasts is what gives champagne and beer their effervescence, and cause bread dough to rise. Active dry yeast and compressed yeast are the forms most commonly used for leavening. One package (or 1 scant tablespoon) of active dry yeast granules is equal to one cake of compressed fresh yeast.
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.
Yeast Starter
Yeast starters were commonly used before yeasts and other leaveners were commercially available. Typically, a mixture of water, flour, and sugar, and sometimes, commercial yeast are mixed and allowed to ferment, capturing natural airborne yeasts. When the mixture has fermented, a portion is used in a recipe, and the amount taken is replenished with equal amounts of water and flour. A starter may be replenished and kept going indefinitely. Sourdough bread is one of the most popular breads using this method.
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.
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