Definitions

Are the individual building blocks of proteins. Most of the amino acids needed to make proteins for the body can be made by the body. There are nine essential amino acids the body cannot make which must be obtained from outside food sources. Amino Acids are also used to make hormones and neurotransmitters such as epinephrine, serotonin, norepinephrine and thyroid hormone as well as important elements such as nucleic acid found in DNA.

To cook foods by surrounding them with hot dry air in an oven. Baking occurs at low temperatures.

To cook an item partially and very briefly in boiling water or in hot fat usually to improve color, loosen peels, improve flavor and precook items that require further cooking right before service. Cook time 5-8 minutes.

To cook in liquid that is bubbling rapidly at 212° F.

An herb bundle that is used to make stock. It is generally made from parsley stems, bay leaves, thyme, peppercorns, cloves, and garlic that are then placed into a cheesecloth and tied closed.

To cook in a small amount of liquid covered on top of the stove or in the oven. This cooking method is often used with whole or large pieces of vegetables or meat. Braised meat is usually browned in fat first. The cooking liquid is usually served with the food as a sauce that has usually been thickened by reducing the liquid.

To coat food with bread crumbs. Works only on moist or sticky surfaces.

To cook with intense radiant (direct) heat from above. The heat source is either a gas flame or electric element. Used for top browning, fish and dishes that are delicate. A little bit of fat as a conductor is needed.

Poultry and egg industry food label which means that the food product is from poultry that were kept in a house instead of a cage.This does not mean the poultry had access to a natural habitat or an outdoor area.

To browning the food’s natural sugars on medium or high heat in oil or fat.

A tomato that is blanched, peeled, seeded and diced or chopped.

To fry in enough oil to submerge food so that it can float at 350° F to 375° F in wok, deep pot or fryer.

To remove browned bits left in the pan after sautéing or caramelizing food by adding liquid to the pan while the pan is still hot.

To dip food in a flour before frying.

Binds a fat and acid so that they do not separate. Example: Vinegar and Oil with Mustard to make a creamy dressing. Best to use a blender or food processor for good emulsification.

Poultry and egg industry food label that indicates the food product is from poultry that has lived a pastured humane style life. American Humane Association (AHA ) – Humanely treated hens before and after the laying cycle.

Poultry and egg industry food label which means that the food product is from poultry that had access to the outdoors.

The father of the present day Macrobiotic Diet and a leader in the acid and alkaline concept for living a healthy balanced life.

Are life forming egg and sperm cells.

A seasoning agent that is mainly from temperate climates. Such as the leaves and stems of edible plants.

Maintenance of constant conditions in the extracellular body fluids such as body tempature (98.6), pH of blood (7.4), concentration of certain chemicals in the body fluids, glucose levels in the blood, the amount of body fluids, the levels of water (O₂) and carbon dioxide (CO₂) in the blood and the amount of blood.

The process of steeping an aromatic substance into a liquid until the liquid has absorbed the flavor. The resulting flavor is the infusion. Infused oils are a great way to use spices and herbs if you can’t use them in time. Infusions are made with oil, salt or sugar. They will keep 2 or 3 months but need to be kept refrigerated.

Happens when an atom loses its electrons or gains electrons from another atom.

Ratioactive particles are blasted onto food to kill bacteria and to increase shelf life. Irradiation is used on many foods including herbs, grains, tropical fruits and nuts. These radioactive isotopes can store in the body and increase the number of free radicals.

Is also known as the Sunchoke. It is not actually an artichoke or even from Jerusalem. The Jerusalem Artichoke is a Native American plant that is a variety of the Sunflower. A Jerusalem Artichoke resembles a potato and is sweet and crunchy like that of a water chestnut. It can be eaten either raw or cooked and tastes delicious. This vegetable is a good source of minerals such as iron, copper, potassium and magnesium as well as thiamin, pantothenic acid, niacin, various B vitamins and riboflavin. Jerusalem Artichokes are considered beneficial for diabetics as they provide inulin which is a starch that has shown results in improving blood sugar control. This starch also helps promote the growth of health promoting bacteria in the intestines. Jerusalem Artichokes have a very low calorie content.