| A | B |
|---|
| holloware | tableware, such as bowls, tureens, and pitchers, used to serve food and liquids |
| malnutrition | poor nutrition over an extended peiod, which can be casued by an inadequate diet or the body's inability to use the nutrients taken in |
| manners | social behaviors |
| meal manager | someone who uses resources to reach goals related to preparing and serving food |
| menu | a list of the foods to be served at a meal |
| meringue | fluffy white mixture of beaten egg whites and sugar, which may be soft or hard |
| night blindness | a condition resulting from a vitamin A deficiency, which is characterized by a reduced ability to see in dim light |
| noncrystalline candy | type of candy in which the sugar syrup is not allowed to form crystals; candy may be chewy or brittle |
| nutrient | a chemical substance in food that helps maintain the body |
| nutrition | the study of how the body uses food |
| nutrition labeling | an analysis of a food product's contributions to an average diet that appears on the packaging |
| osteoporosis | a condition resulting from a calcium deficiency, which is characterized by porous, brittle bones |
| pasta | a nutritious, shaped dough that may or may not be dried; macaroni, noodles, and spaghetti |
| pastry | tender, flaky baked product containing four, fat water, and salt, which used as the base for pies, tarts, and other desserts |
| permanent emulsion | type of emulsion that will not separate upon standing; type of emulsion that is formed when an emulsifying agent is added to an oil and liquid mixture |
| place setting | all the dinnerware or flatware pieces used by one person |
| protein | one of the six basic types of nutrients that is required for growth, repair, and maintenance of every body cell |
| recipe | instructions for preparing a particular food |
| salad | combination of raw and/or cooked ingredients, usually served cold with a dressing |
| sanitation | maintaining clean conditions prevent disease and promote good health |
| standing time | the time during which foods finish cooking by internal heat after being removed from a microwave oven |
| stemware | glassware withthree distinct parts; a bowl, a stem, and a base |
| sugar syrup | a mixture of sugar and liquid that is cooked to a thick consistency |
| table apointments | all the items needed at the table to serve and eat a meal |
| table linens | table coverings and napkins |
| time-work schedule | a written plan listing actual times for doing specific tasks to prepare a meal or food product |
| trace element | a mineral like iron or iodine that is found invery small amounts in the body |
| tumbler | a piece of glassware without a stem |
| vitamin | one ofthe six basic types of nutrients that is a complex organic substance needed in small amounts for normal growth, maintenance, and reproduction |
| whisk | a mixing tool made of loops of wire attached to a handle used to incorporate air into foods |
| white sauce | a starch-thickened milk product used as a base for other sauces and as a component in many recipes |
| yeast | microscopic, single-celled plant that produces the leavening gas cabon dioxide; leavening agent |
| yeild | the average amount or number of servings a given recipe will produce |
