English terms: Cooking & Food

% Daily ValueEnglish
The percentage of a day’s reference amount of a nutrient supplied by one serving; for vitamin C the Daily Value is 90 mg.
Food Science, Lesson 10.2 (grade 9–12) · Grade 4 Physical Education & Health, Lesson 3.2 (grade 4) · Grade 7 Physical Education & Health, Lesson 2.2 (grade 7)

% Daily Value (%DV)English
How much of a day’s reference amount of a nutrient one serving provides; 5% DV or less is low, 20% DV or more is high.
Culinary Arts & Meal Planning, Lesson 8.3 (grade 9–12)

12D processEnglish
Heating long enough for twelve D-values, reducing C. botulinum spores by a factor of 1012; the standard for commercially canned low-acid foods.
Food Science, Lesson 8.4 (grade 9–12)

2-hour ruleEnglish
Perishable food goes back in the refrigerator within 2 hours, or within 1 hour if the air is above 90 °F (32 °C).
Grade 4 Cooking & Food, Lesson 1.2 (grade 4)

3-2-1 doughEnglish
Pie dough made of 3 parts flour, 2 parts fat and 1 part water by weight.
Culinary Arts & Meal Planning, Lesson 6.4 (grade 9–12)

acetic acidEnglish
CH3COOH, the acid in vinegar; household vinegar is about 5% acetic acid by mass.
Food Science, Lesson 6.5 (grade 9–12)

acetic acid bacteriaEnglish
Bacteria (Acetobacter) that use oxygen to oxidize ethanol into acetic acid; the “mother of vinegar” is a film of them.
Food Science, Lesson 6.5 (grade 9–12)

acidEnglish
A sour substance, like lemon juice or vinegar. Acid helps stop some germs from growing.
Grade 4 Cooking & Food, Lesson 4.3 (grade 4) · Grade 5 Cooking & Food, Lesson 4.3 (grade 5) · Grade 5 Cooking & Food, Lesson 7.4 (grade 5) · +3 more

acidified foodEnglish
A low-acid food (such as cucumbers) made safe by adding enough acid to bring its pH to 4.6 or below.
Food Science, Lesson 8.3 (grade 9–12)

acidityEnglish
How sour or acidic something is, measured on the pH scale. Lower pH means more acidic.
Grade 6 Cooking & Food, Lesson 4.3 (grade 6)

acquired tasteEnglish
A food that most people learn to enjoy only after tasting it a number of times.
Grade 3 Cooking & Food, Lesson 3.3 (grade 3)

added sugarEnglish
Sugar or syrup put into a food when it is made, not the sugar that is naturally in fruit or milk.
Grade 4 Cooking & Food, Lesson 6.1 (grade 4) · Grade 8 Cooking & Food, Lesson 6.1 (grade 8)

added sugarsEnglish
Sugars and syrups added during processing or preparation, as opposed to sugars naturally in fruit and milk.
Culinary Arts & Meal Planning, Lesson 8.3 (grade 9–12) · Food Science, Lesson 10.3 (grade 9–12) · Grade 3 Cooking & Food, Lesson 6.3 (grade 3) · +3 more

ADI (acceptable daily intake)English
The amount of an additive that can be eaten every day over a lifetime without appreciable risk, set with large safety margins.
Food Science, Lesson 10.4 (grade 9–12)

adulterantEnglish
A substance that makes food unlawful to sell. In 1994 the USDA declared E. coli O157:H7 an adulterant in raw ground beef.
Food Science, Lesson 7.3 (grade 9–12)

against the grainEnglish
Slicing across the direction of the muscle fibers so each slice has short fibers and is tender.
Culinary Arts & Meal Planning, Lesson 7.5 (grade 9–12) · Grade 7 Cooking & Food, Lesson 5.1 (grade 7) · Grade 8 Cooking & Food, Lesson 4.1 (grade 8)

agarEnglish
A gelling substance from red seaweed that stays solid at body temperature; used to grow bacteria on plates.
Food Science, Lesson 7.2 (grade 9–12) · Grade 7 Life Science: Cells and Microbes, Lesson 3.4 (grade 7)

air pressureEnglish
The weight of the air above pressing down. It is greatest at sea level and decreases as you go higher.
Grade 7 Cooking & Food, Lesson 4.2 (grade 7) · Grade 4 Earth Science: Weather and Water, Lesson 2.1 (grade 4) · Grade 1 Engineering & Physics, Lesson 7.1 (grade 1) · +2 more

aisleEnglish
A long walkway between shelves in a store.
Grade 2 Cooking & Food, Lesson 8.3 (grade 2)

al denteEnglish
Pasta cooked until tender but still a little firm to the bite. It means “to the tooth” in Italian.
Grade 3 Cooking & Food, Lesson 8.1 (grade 3) · Grade 5 Cooking & Food, Lesson 4.2 (grade 5) · Grade 8 Cooking & Food, Lesson 5.3 (grade 8)

alleleEnglish
One version of a gene. Each person has two alleles of most genes, one from each parent.
Food Science, Lesson 9.4 (grade 9–12) · Grade 6 Gardening & Animals, Lesson 5.4 (grade 6) · Grade 8 Gardening & Animals, Lesson 4.3 (grade 8) · +2 more

allergenEnglish
A food (or other thing) that causes an allergy.
Grade 2 Cooking & Food, Lesson 1.4 (grade 2) · Grade 4 Cooking & Food, Lesson 1.4 (grade 4) · Explore Hospitality and Home · Ranger, Stop 4.2 (Ages 10–13)

allergyEnglish
When the body mistakes a harmless food for an enemy and fights it, which can make a person sick.
Grade 2 Cooking & Food, Lesson 1.4 (grade 2)

altitudeEnglish
Height above sea level, usually measured in feet or meters.
Grade 7 Cooking & Food, Lesson 4.2 (grade 7) · Grade 5 Earth Science: The Sky: Sun, Moon and Stars, Lesson 8.1 (grade 5) · Grade 3 Geography: Around the World: Continents and Oceans, Lesson 2.3 (grade 3) · +3 more

amino acidEnglish
A small molecule with an amino group (–NH2), a carboxyl group (–COOH) and a side chain (R group). About twenty kinds build the proteins in food.
Food Science, Lesson 4.1 (grade 9–12) · Grade 8 Life Science: Heredity, Design and Origins, Lesson 2.4 (grade 8) · Grade 10 Physical Education & Health, Lesson 3.1 (grade 10) · +1 more

amino acidsEnglish
The small building blocks that proteins are made of, like beads on a string.
Grade 4 Cooking & Food, Lesson 2.3 (grade 4) · Grade 5 Cooking & Food, Lesson 2.3 (grade 5) · Grade 7 Cooking & Food, Lesson 2.3 (grade 7)

amylaseEnglish
An enzyme in saliva and from the pancreas that breaks starch into maltose and other small sugars.
Food Science, Lesson 3.5 (grade 9–12)

amylopectinEnglish
The highly branched form of starch, with α-1,6 branch points; most of the rest of the starch.
Food Science, Lesson 3.3 (grade 9–12) · Grade 6 Cooking & Food, Lesson 5.1 (grade 6)

amyloseEnglish
The straight-chain form of starch, joined by α-1,4 bonds; about 20–30% of most starches.
Food Science, Lesson 3.3 (grade 9–12) · Grade 6 Cooking & Food, Lesson 5.1 (grade 6)

amylose and amylopectinEnglish
The two kinds of starch molecules. Amylose is a long, straight chain; amylopectin is a large, bushy, branched one.
Grade 8 Cooking & Food, Lesson 5.1 (grade 8)

anaerobicEnglish
Without oxygen. Keeping cabbage under brine shuts out air, which favors lactic acid bacteria and keeps out molds.
Food Science, Lesson 6.4 (grade 9–12) · Food Science, Lesson 8.3 (grade 9–12) · Grade 7 Physical Education & Health, Lesson 5.1 (grade 7)

anaphylaxisEnglish
A severe allergic reaction affecting breathing, circulation or several body systems; it requires epinephrine and a call to 911.
Culinary Arts & Meal Planning, Lesson 8.5 (grade 9–12)

AndesEnglish
Tall mountains in South America where potatoes were first grown.
Grade 2 Cooking & Food, Lesson 5.1 (grade 2) · Grade 7 Geography: Regions of the World, Lesson 8.4 (grade 7)

antioxidantEnglish
A substance that slows oxidation, the reaction with oxygen that browns cut fruit and makes fats rancid. Ascorbic acid (vitamin C) and vitamin E are examples.
Food Science, Lesson 10.4 (grade 9–12)

antisepticEnglish
A substance that kills or stops the growth of germs on skin, wounds or tools. Lister used carbolic acid as an antiseptic.
Grade 6 Cooking & Food, Lesson 1.1 (grade 6) · Grade 5 Life Science: The Human Body, Lesson 8.3 (grade 5) · Grade 7 Life Science: Cells and Microbes, Lesson 4.1 (grade 7)

aromaEnglish
A pleasant smell, such as the smell of baking bread.
Grade 1 Cooking & Food, Lesson 3.2 (grade 1) · Grade 2 Cooking & Food, Lesson 3.3 (grade 2) · Grade 2 Cooking & Food, Lesson 7.2 (grade 2) · +3 more

aroma compoundEnglish
A molecule that gives a food part of its smell. A strawberry has hundreds of them.
Grade 8 Cooking & Food, Lesson 7.4 (grade 8)

aromatic compoundsEnglish
Molecules that evaporate easily and give spices their smell; for example, eugenol in cloves and cinnamaldehyde in cinnamon.
Grade 7 Cooking & Food, Lesson 7.1 (grade 7)

as-purchased (AP) weightEnglish
The weight of an ingredient as it comes from the store, before trimming or peeling.
Culinary Arts & Meal Planning, Lesson 1.2 (grade 9–12)

attack rateEnglish
The percentage of people exposed to a possible source who became ill.
Food Science, Lesson 7.3 (grade 9–12)

Atwater factorsEnglish
Average energy values: about 4 kcal per gram of carbohydrate, 4 per gram of protein and 9 per gram of fat.
Culinary Arts & Meal Planning, Lesson 8.2 (grade 9–12) · Food Science, Lesson 10.1 (grade 9–12) · Grade 8 Cooking & Food, Lesson 2.1 (grade 8)

autolyseEnglish
A rest of flour and water (before salt and yeast) that lets the flour hydrate and gluten begin to form on its own.
Culinary Arts & Meal Planning, Lesson 6.1 (grade 9–12)

backward schedulingEnglish
Planning a meal by starting at serving time and working back through each dish’s cooking, resting and prep times.
Culinary Arts & Meal Planning, Lesson 10.4 (grade 9–12)

bacteriaEnglish
Single-celled living organisms that can multiply in food on their own when conditions are right (for example Salmonella, E. coli O157:H7, Listeria, Campylobacter).
Food Science, Lesson 7.1 (grade 9–12) · Grade 3 Cooking & Food, Lesson 1.3 (grade 3) · Grade 4 Cooking & Food, Lesson 1.2 (grade 4) · +3 more

bakeEnglish
To cook food with dry heat all around it, as in an oven.
Grade 1 Cooking & Food, Lesson 4.4 (grade 1) · Grade 2 Cooking & Food, Lesson 4.2 (grade 2) · Kindergarten Cooking & Food, Lesson 4.4 (grade K)

baker’s percentageEnglish
Each ingredient’s weight expressed as a percentage of the total flour weight, which is always 100%.
Culinary Arts & Meal Planning, Lesson 6.1 (grade 9–12) · Food Science, Lesson 4.4 (grade 9–12) · Grade 8 Cooking & Food, Lesson 5.4 (grade 8) · +1 more

baking powderEnglish
Baking soda already mixed with a dry acid (and starch). Double-acting powder makes some gas when wet and more when heated.
Culinary Arts & Meal Planning, Lesson 5.5 (grade 9–12) · Culinary Arts & Meal Planning, Lesson 6.3 (grade 9–12) · Grade 3 Cooking & Food, Lesson 4.4 (grade 3) · +3 more

baking sodaEnglish
Sodium bicarbonate, a base that releases carbon dioxide when it reacts with an acid such as buttermilk, yogurt, lemon juice or molasses.
Culinary Arts & Meal Planning, Lesson 5.5 (grade 9–12) · Grade 4 Cooking & Food, Lesson 5.3 (grade 4) · Explore Hospitality and Home · Expert, Stop 1.6 (Ages 14+) · +2 more

balancedEnglish
Having some of each kind. A balanced plate has foods from all six groups.
Grade 1 Cooking & Food, Lesson 2.1 (grade 1) · Grade 2 Cooking & Food, Lesson 2.1 (grade 2)

balanced mealEnglish
A meal with foods from several groups, so your body gets many kinds of nourishment at once.
Grade 3 Cooking & Food, Lesson 2.1 (grade 3) · Grade 4 Cooking & Food, Lesson 2.1 (grade 4) · Grade 5 Cooking & Food, Lesson 2.1 (grade 5) · +1 more

barbacoaEnglish
A word recorded by Spanish writers in the 1500s for a wooden frame used by the Taíno people of the Caribbean to cook food over a fire. Our word “barbecue” comes from it.
Grade 6 Cooking & Food, Lesson 7.3 (grade 6)

barbecueEnglish
Meat cooked slowly with smoke and low heat, often for hours; also used loosely for any outdoor grilling and for the gathering itself. The word comes from barbacoa, a wooden frame used by the Taíno people of the Caribbean.
Grade 8 Cooking & Food, Lesson 7.2 (grade 8)

basic tastesEnglish
The five tastes the tongue can sense: sweet, salty, sour, bitter and umami.
Grade 5 Cooking & Food, Lesson 3.1 (grade 5) · Grade 8 Cooking & Food, Lesson 3.1 (grade 8) · Grade 5 Life Science: The Human Body, Lesson 7.3 (grade 5)

basilEnglish
A sweet-smelling green herb often used with tomatoes and in pizza and pasta.
Grade 1 Cooking & Food, Lesson 7.2 (grade 1)

batch cookingEnglish
Cooking a large quantity at once to serve now and store for later meals.
Culinary Arts & Meal Planning, Lesson 9.4 (grade 9–12) · Grade 3 Cooking & Food, Lesson 8.3 (grade 3) · Grade 7 Cooking & Food, Lesson 8.2 (grade 7) · +1 more

batonnetEnglish
A stick about ¼ × ¼ inch and 2–2½ inches long.
Culinary Arts & Meal Planning, Lesson 2.2 (grade 9–12)

batterEnglish
A runny mix of flour, liquid and other ingredients that becomes muffins, pancakes or cake.
Grade 2 Cooking & Food, Lesson 4.2 (grade 2) · Grade 3 Cooking & Food, Lesson 4.4 (grade 3) · Kindergarten Cooking & Food, Lesson 1.2 (grade K) · +3 more

béchamelEnglish
Milk thickened with a white roux; the base of cheese sauces, creamed dishes and lasagna.
Culinary Arts & Meal Planning, Lesson 5.1 (grade 9–12) · Grade 6 Cooking & Food, Lesson 3.4 (grade 6)

bentoEnglish
A Japanese packed meal arranged in a box with small sections, each holding a different food.
Grade 5 Cooking & Food, Lesson 2.4 (grade 5)

beriberiEnglish
A disease caused by too little thiamine, which weakens the nerves and heart.
Grade 6 Cooking & Food, Lesson 2.2 (grade 6)

“Best if used by”English
A quality date, not a safety date: the food is at its best before then and often safe after, if stored properly (except infant formula).
Culinary Arts & Meal Planning, Lesson 9.5 (grade 9–12)

beta-caroteneEnglish
The orange pigment in carrots, sweet potatoes and many greens. The body turns it into vitamin A.
Grade 8 Cooking & Food, Lesson 2.2 (grade 8)

binary fissionEnglish
A bacterium dividing into two identical cells.
Food Science, Lesson 7.2 (grade 9–12) · Grade 7 Life Science: Cells and Microbes, Lesson 3.1 (grade 7)

birthrightEnglish
In Bible times, the special gift and honor that belonged to the oldest son in a family.
Grade 1 Cooking & Food, Lesson 6.4 (grade 1)

biscuitEnglish
A small, soft bread that rises quickly in the oven without yeast.
Grade 1 Cooking & Food, Lesson 4.4 (grade 1)

bitterEnglish
A strong, sharp taste, like grapefruit peel, dark chocolate or some green vegetables.
Grade 1 Cooking & Food, Lesson 3.1 (grade 1) · Grade 1 Cooking & Food, Lesson 3.3 (grade 1) · Grade 2 Cooking & Food, Lesson 3.1 (grade 2) · +3 more

blanch and shockEnglish
Boiling a vegetable briefly, then plunging it into ice water to stop the cooking and keep its color and crunch.
Culinary Arts & Meal Planning, Lesson 4.1 (grade 9–12)

blanchingEnglish
Briefly boiling or steaming vegetables before freezing to inactivate enzymes that would otherwise slowly spoil flavor, color and texture.
Food Science, Lesson 8.5 (grade 9–12) · Grade 5 Gardening & Animals, Lesson 1.4 (grade 5)

blind tastingEnglish
Tasting without knowing which sample is which, so expectations do not affect the judgment.
Culinary Arts & Meal Planning, Lesson 6.4 (grade 9–12)

blind testEnglish
A taste test in which tasters do not know which sample is which, so their expectations do not affect their ratings.
Grade 8 Cooking & Food, Lesson 6.1 (grade 8)

bliss pointEnglish
The level of an ingredient, often sugar or salt, at which a food is most appealing; the term is associated with the food researcher Howard Moskowitz.
Culinary Arts & Meal Planning, Lesson 8.4 (grade 9–12) · Food Science, Lesson 9.5 (grade 9–12) · Grade 5 Cooking & Food, Lesson 6.2 (grade 5) · +2 more

bloomingEnglish
Cooking spices briefly in hot oil so their fat-soluble flavors dissolve into the oil.
Culinary Arts & Meal Planning, Lesson 7.2 (grade 9–12)

boilEnglish
Large, rolling bubbles breaking the surface; 212 °F (100 °C) at sea level. Used for pasta and blanching.
Culinary Arts & Meal Planning, Lesson 4.1 (grade 9–12) · Grade 1 Cooking & Food, Lesson 4.2 (grade 1) · Grade 2 Cooking & Food, Lesson 4.1 (grade 2) · +1 more

boiling pointEnglish
The temperature at which a liquid’s vapor pressure equals the pressure of the air above it, so bubbles of vapor can form throughout the liquid.
Food Science, Lesson 2.4 (grade 9–12) · Grade 5 Cooking & Food, Lesson 4.2 (grade 5) · Grade 7 Cooking & Food, Lesson 4.2 (grade 7) · +2 more

boiling-point elevationEnglish
The rise in a solution’s boiling point as more solute is dissolved.
Food Science, Lesson 3.2 (grade 9–12)

botanistEnglish
A scientist who studies plants.
Grade 3 Cooking & Food, Lesson 2.2 (grade 3) · Explore Crafts and Making · Ranger, Stop 3.6 (Ages 10–13) · Explore Crafts and Making, Stop 3.6 (Ages 7–9) · +1 more

botulismEnglish
A rare, severe paralytic illness caused by a toxin made by Clostridium botulinum.
Food Science, Lesson 8.3 (grade 9–12) · Grade 6 Gardening & Animals, Lesson 1.4 (grade 6) · Grade 8 Gardening & Animals, Lesson 1.3 (grade 8)

bound waterEnglish
Water held tightly by sugars, salts, proteins and starch, unavailable for microbes or reactions.
Food Science, Lesson 8.1 (grade 9–12)

braiseEnglish
To brown food, then cook it slowly, covered, in a small amount of liquid at a low simmer, usually in the oven.
Culinary Arts & Meal Planning, Lesson 4.3 (grade 9–12) · Grade 6 Cooking & Food, Lesson 8.3 (grade 6) · Grade 7 Cooking & Food, Lesson 3.3 (grade 7)

braisingEnglish
Browning meat, then cooking it slowly, partly covered in liquid, in a covered pot at a low simmer or in a low oven.
Food Science, Lesson 4.5 (grade 9–12)

branEnglish
The brown outside coat of the kernel. It has fiber.
Grade 2 Cooking & Food, Lesson 2.3 (grade 2) · Grade 5 Cooking & Food, Lesson 2.2 (grade 5) · Grade 6 Cooking & Food, Lesson 2.2 (grade 6) · +1 more

breakfastEnglish
The first meal of the day. It “breaks the fast” of the night.
Grade 2 Cooking & Food, Lesson 2.4 (grade 2) · Kindergarten Cooking & Food, Lesson 2.4 (grade K) · Kindergarten Physical Education & Health, Lesson 3.2 (grade K)

bridge gripEnglish
Holding food with thumb and fingers on either side, forming an arch the knife passes under.
Food Science, Lesson 1.3 (grade 9–12) · Grade 3 Cooking & Food, Lesson 1.2 (grade 3) · Grade 4 Cooking & Food, Lesson 1.3 (grade 4) · +1 more

brigadeEnglish
A team of cooks in which each person has one station and one job, all led by a head chef.
Grade 5 Cooking & Food, Lesson 1.2 (grade 5) · Explore Great Battles · Ranger, Stop 4.4 (Ages 10–13) · Explore Great Battles, Stop 4.4 (Ages 7–9)

brigade de cuisineEnglish
The system of kitchen stations and ranks organized by Auguste Escoffier, in which each cook is responsible for one part of the menu.
Culinary Arts & Meal Planning, Lesson 1.1 (grade 9–12)

brineEnglish
Salty water. In sauerkraut, salt draws water out of the cabbage to make its own brine.
Food Science, Lesson 6.4 (grade 9–12) · Food Science, Lesson 8.2 (grade 9–12) · Grade 5 Cooking & Food, Lesson 4.3 (grade 5) · +3 more

briningEnglish
Soaking food in salt water. Brined beans cook up with softer skins and creamier insides.
Grade 8 Cooking & Food, Lesson 4.2 (grade 8)

briquetteEnglish
A small, pillow-shaped block of crushed charcoal pressed together with a binder such as starch, so it burns evenly.
Grade 6 Cooking & Food, Lesson 7.1 (grade 6)

broilingEnglish
Cooking with intense radiant heat from above, from a gas flame or electric element in the oven.
Culinary Arts & Meal Planning, Lesson 3.3 (grade 9–12)

browningEnglish
The deep color and rich flavor that form on the surface of foods heated above about 300 °F, mostly from the Maillard reaction (Unit 5).
Grade 7 Cooking & Food, Lesson 4.3 (grade 7) · Explore Hospitality and Home, Stop 1.6 (Ages 7–9)

brunoiseEnglish
A tiny cube about ⅛ inch on a side, cut from julienne (fine brunoise is 1⁄16 inch).
Culinary Arts & Meal Planning, Lesson 2.2 (grade 9–12)

buttermilkEnglish
The thin, watery liquid left over after butter is made.
Grade 1 Cooking & Food, Lesson 5.2 (grade 1) · Grade 2 Cooking & Food, Lesson 5.2 (grade 2)

calciumEnglish
A mineral in milk, cheese, yogurt and some green vegetables that helps build strong bones and teeth.
Grade 1 Cooking & Food, Lesson 2.3 (grade 1) · Grade 3 Cooking & Food, Lesson 2.3 (grade 3) · Grade 5 Cooking & Food, Lesson 2.3 (grade 5) · +2 more

calibrateEnglish
To check an instrument against known values and correct it.
Food Science, Lesson 1.4 (grade 9–12) · Grade 7 Cooking & Food, Lesson 1.3 (grade 7)

calibrationEnglish
Checking an instrument against a known standard and adjusting or correcting it. Ice water is 32 °F (0 °C); boiling water is 212 °F (100 °C) at sea level, lower at altitude.
Culinary Arts & Meal Planning, Lesson 3.5 (grade 9–12) · Electronics & Microcontrollers, Lesson 8.1 (grade 9–12) · Engineering Design, Robotics & Drones, Lesson 7.1 (grade 9–12)

caloric theoryEnglish
The old, mistaken idea that heat is an invisible fluid that flows from hot to cold.
Food Science, Lesson 2.2 (grade 9–12) · Grade 8 Cooking & Food, Lesson 4.1 (grade 8)

CalorieEnglish
A unit of energy in food. One food Calorie is the energy needed to warm 1 kilogram of water by 1 °C.
Grade 6 Cooking & Food, Lesson 2.1 (grade 6) · Grade 7 Cooking & Food, Lesson 2.2 (grade 7) · Grade 5 Life Science: The Human Body, Lesson 5.4 (grade 5) · +2 more

calorie and CalorieEnglish
A calorie (small c) heats 1 g of water by 1 °C (4.184 J). The food Calorie (capital C, or kcal) is 1,000 of these.
Food Science, Lesson 10.1 (grade 9–12)

Calorie (food Calorie)English
A unit of energy: the heat needed to warm 1 kilogram of water by 1 °C. A food Calorie is 1,000 small calories, so it is also called a kilocalorie (kcal).
Grade 8 Cooking & Food, Lesson 2.1 (grade 8) · Grade 6 Physical Education & Health, Lesson 3.1 (grade 6)

Calorie (kilocalorie)English
A unit of energy. One food Calorie (kcal) is the energy to warm 1 kg of water by 1 °C; 1 kcal = 4.184 kJ.
Culinary Arts & Meal Planning, Lesson 8.2 (grade 9–12) · Grade 9 Physical Education & Health, Lesson 3.1 (grade 9)

calorimeterEnglish
An instrument that measures heat. A bomb calorimeter burns food in oxygen; Atwater’s respiration calorimeter measured the heat given off by a person.
Food Science, Lesson 10.1 (grade 9–12) · Grade 8 Cooking & Food, Lesson 2.1 (grade 8) · Physics, Lesson 8.4 (grade 11–12) · +2 more

candy stagesEnglish
Points along a boiling sugar syrup’s rising temperature, named for how a drop behaves in cold water: thread, soft ball, firm ball, hard ball, soft crack, hard crack.
Food Science, Lesson 3.2 (grade 9–12)

canningEnglish
Keeping food by sealing it in jars or cans and heating it enough to destroy germs, so it can be stored for a long time.
Grade 4 Cooking & Food, Lesson 4.3 (grade 4) · Grade 5 Cooking & Food, Lesson 4.3 (grade 5) · Grade 6 Cooking & Food, Lesson 4.3 (grade 6) · +1 more

capsaicinEnglish
The natural chemical in hot peppers that makes them feel hot and burning in your mouth. Say it “cap-SAY-uh-sin.”
Grade 3 Cooking & Food, Lesson 7.3 (grade 3) · Grade 4 Cooking & Food, Lesson 7.1 (grade 4) · Grade 6 Cooking & Food, Lesson 7.2 (grade 6) · +1 more

caramelizationEnglish
The browning and breakdown of sugar by heat alone, above about 320 °F (160 °C), producing hundreds of new flavor and color compounds.
Food Science, Lesson 3.2 (grade 9–12) · Grade 7 Cooking & Food, Lesson 5.2 (grade 7) · Explore Hospitality and Home · Expert, Stop 1.6 (Ages 14+)

caramelizeEnglish
To brown the natural sugars in food with heat, which makes it taste sweeter and richer.
Grade 3 Cooking & Food, Lesson 3.3 (grade 3) · Grade 4 Cooking & Food, Lesson 3.2 (grade 4) · Grade 4 Cooking & Food, Lesson 7.4 (grade 4) · +1 more

caramelized onionsEnglish
Onions cooked slowly until their natural sugars brown and they become soft, sweet and deep brown. Both caramelization and the Maillard reaction take part.
Grade 7 Cooking & Food, Lesson 5.2 (grade 7)

carbohydrateEnglish
A molecule of carbon, hydrogen and oxygen, from simple sugars to starch and fiber; general formula roughly (CH2O)n.
Food Science, Lesson 3.1 (grade 9–12) · Grade 6 Cooking & Food, Lesson 2.1 (grade 6) · Grade 8 Cooking & Food, Lesson 2.3 (grade 8) · +3 more

carbon dioxideEnglish
The gas that yeast makes. Its bubbles make dough rise.
Grade 2 Cooking & Food, Lesson 5.4 (grade 2) · Grade 3 Cooking & Food, Lesson 5.3 (grade 3) · Grade 4 Cooking & Food, Lesson 5.3 (grade 4) · +3 more

carbonatedEnglish
Bubbly, with carbon dioxide gas dissolved in it.
Grade 3 Cooking & Food, Lesson 6.3 (grade 3)

carcassEnglish
The bones and frame of a roasted bird left after the meat is removed. It makes excellent broth.
Grade 8 Cooking & Food, Lesson 8.2 (grade 8) · Grade 7 Earth Science: Earth History and the Flood, Lesson 5.2 (grade 7)

carryoverEnglish
Eggs keep cooking on a hot plate; take them off the heat just before they look done.
Culinary Arts & Meal Planning, Lesson 5.4 (grade 9–12)

carryover cookingEnglish
The rise in a roast’s internal temperature after it leaves the oven, as heat stored in the hotter outer layers moves inward.
Culinary Arts & Meal Planning, Lesson 3.2 (grade 9–12) · Food Science, Lesson 1.4 (grade 9–12) · Food Science, Lesson 4.3 (grade 9–12) · +3 more

carryover steamingEnglish
Fish and vegetables keep cooking from trapped steam after the heat is off; lift the lid promptly.
Culinary Arts & Meal Planning, Lesson 4.2 (grade 9–12)

carvingEnglish
Cutting cooked meat into serving pieces, following the joints and slicing across the grain.
Grade 8 Cooking & Food, Lesson 8.2 (grade 8)

case hardeningEnglish
A dry, hard outer layer that forms when food dries too fast, trapping moisture inside.
Food Science, Lesson 8.1 (grade 9–12)

casseroleEnglish
A dish baked and served in the same deep pan, such as baked pasta.
Grade 3 Cooking & Food, Lesson 8.1 (grade 3)

cast ironEnglish
Iron melted and poured into a mold. A cast-iron pan is heavy, heats slowly and holds heat a long time.
Grade 4 Cooking & Food, Lesson 4.2 (grade 4) · Architecture & Civil Engineering, Lesson 3.4 (grade 9–12) · Architecture & Civil Engineering, Lesson 6.2 (grade 9–12)

celebrateEnglish
To be glad together on a special day.
Grade 2 Cooking & Food, Lesson 6.4 (grade 2)

CelsiusEnglish
A temperature scale where water freezes at 0 degrees and boils at 100 degrees, named for Anders Celsius.
Grade 3 Cooking & Food, Lesson 4.3 (grade 3)

Celsius (°C)English
The temperature scale used by scientists and most countries. Water freezes at 0 °C and boils at 100 °C.
Grade 4 Cooking & Food, Lesson 1.1 (grade 4)

Celsius scaleEnglish
The temperature scale with water freezing at 0 °C and boiling at 100 °C at sea-level pressure.
Food Science, Lesson 1.4 (grade 9–12)

Charles’s lawEnglish
At constant pressure, a gas’s volume is proportional to its absolute temperature: V₁/T₁ = V₂/T₂.
Food Science, Lesson 6.2 (grade 9–12)

cheddarEnglish
A firm cheese first made in the village of Cheddar in England.
Grade 2 Cooking & Food, Lesson 7.4 (grade 2)

chefEnglish
The head cook in a kitchen. The word means “chief” in French.
Grade 2 Cooking & Food, Lesson 1.3 (grade 2)

chef de cuisineEnglish
The head chef, who plans the menu, trains and directs the cooks and is responsible for every plate that leaves the kitchen.
Culinary Arts & Meal Planning, Lesson 1.1 (grade 9–12)

chef de partieEnglish
A station chef, such as the saucier (sauces and sautéed dishes), rôtisseur (roasts), entremetier (vegetables, soups and eggs), garde manger (cold foods) or pâtissier (pastry).
Culinary Arts & Meal Planning, Lesson 1.1 (grade 9–12)

chemical leavenerEnglish
An ingredient that makes gas (carbon dioxide) in a batter or dough by a chemical reaction, rather than by yeast.
Culinary Arts & Meal Planning, Lesson 5.5 (grade 9–12)

chickpeasEnglish
Round, beige legumes, also called garbanzo beans, full of protein and fiber. Hummus is made from them.
Grade 4 Cooking & Food, Lesson 6.4 (grade 4)

chiffonadeEnglish
Leaves stacked, rolled tightly and sliced across into thin ribbons.
Culinary Arts & Meal Planning, Lesson 2.3 (grade 9–12)

chili pepperEnglish
The fruit of a pepper plant first grown in the Americas, from mild bell peppers to very hot habaneros.
Grade 4 Cooking & Food, Lesson 7.1 (grade 4)

chimichurriEnglish
An Argentine sauce of chopped parsley, garlic, oil, vinegar and spices, served with grilled meat.
Culinary Arts & Meal Planning, Lesson 7.5 (grade 9–12) · Grade 4 Cooking & Food, Lesson 7.3 (grade 4)

chimney starterEnglish
A metal cylinder that lights charcoal with crumpled paper or a fire-starter cube, so no liquid starter is needed.
Culinary Arts & Meal Planning, Lesson 7.4 (grade 9–12) · Grade 6 Cooking & Food, Lesson 7.1 (grade 6) · Grade 7 Cooking & Food, Lesson 7.3 (grade 7)

chuck roastEnglish
An inexpensive cut of beef from the shoulder, full of collagen, that becomes very tender when braised.
Grade 6 Cooking & Food, Lesson 8.3 (grade 6)

churnEnglish
To stir or shake cream hard until it turns into butter. Also the name of the tool used to do it.
Grade 1 Cooking & Food, Lesson 5.2 (grade 1) · Grade 2 Cooking & Food, Lesson 5.2 (grade 2)

cinnamonEnglish
A sweet, warm spice made from the dried inner bark of a cinnamon tree.
Grade 1 Cooking & Food, Lesson 7.3 (grade 1) · Kindergarten Cooking & Food, Lesson 7.3 (grade K)

circumnavigationEnglish
Sailing all the way around the world.
Grade 7 Cooking & Food, Lesson 7.1 (grade 7) · Grade 3 Geography: Around the World: Continents and Oceans, Lesson 8.3 (grade 3) · Grade 5 Geography: Explorers, Navigators and Missionaries, Lesson 8.1 (grade 5) · +2 more

citrusEnglish
A family of juicy, tangy fruits with thick peels: oranges, lemons, limes and grapefruit.
Grade 4 Cooking & Food, Lesson 2.2 (grade 4) · Grade 1 Physical Education & Health, Lesson 3.2 (grade 1)

clad panEnglish
A pan made of layers, usually stainless steel outside and an aluminum or copper core, to combine durability with even heating.
Culinary Arts & Meal Planning, Lesson 2.4 (grade 9–12)

clarified butterEnglish
Butter melted and separated so that the water and milk solids can be removed, leaving nearly pure butterfat.
Food Science, Lesson 5.5 (grade 9–12)

claw gripEnglish
Holding food with fingertips curled under and knuckles forward, so the blade rests against the knuckles, not the fingertips.
Food Science, Lesson 1.3 (grade 9–12) · Grade 3 Cooking & Food, Lesson 1.2 (grade 3) · Grade 4 Cooking & Food, Lesson 1.3 (grade 4) · +3 more

clean as you goEnglish
A cook’s habit of washing, wiping and putting things away during cooking instead of leaving a mess for the end.
Grade 6 Cooking & Food, Lesson 1.1 (grade 6) · Explore Hospitality and Home · Expert, Stop 1.8 (Ages 14+)

cleaningEnglish
Removing dirt, food bits and most germs with hot, soapy water and scrubbing.
Grade 6 Cooking & Food, Lesson 1.1 (grade 6) · Grade 7 Cooking & Food, Lesson 1.2 (grade 7)

clovesEnglish
The dried, unopened flower buds of the clove tree, native to a few small islands in the Moluccas (now part of Indonesia).
Grade 7 Cooking & Food, Lesson 7.1 (grade 7)

coagulateEnglish
When unfolded proteins link into a network that traps liquid, so a runny egg mixture sets or thickens.
Grade 6 Cooking & Food, Lesson 5.4 (grade 6)

coagulationEnglish
Unfolded proteins linking into a network, turning liquid egg into a soft solid.
Culinary Arts & Meal Planning, Lesson 5.4 (grade 9–12) · Food Science, Lesson 4.2 (grade 9–12) · Grade 5 Cooking & Food, Lesson 5.3 (grade 5) · +2 more

coalescenceEnglish
Droplets merging into larger ones, the first step toward an emulsion separating (breaking).
Food Science, Lesson 5.3 (grade 9–12)

coalsEnglish
The glowing hot pieces left in a fire after the flames die down. Long ago, people baked bread on them.
Grade 1 Cooking & Food, Lesson 4.4 (grade 1) · Kindergarten Cooking & Food, Lesson 7.2 (grade K)

cold chainEnglish
The unbroken series of refrigerated storage and transport that keeps perishable food cold from producer to consumer.
Food Science, Lesson 7.5 (grade 9–12) · Geography and Commerce: Sea Lanes, Straits and Trade Routes, Lesson 5.4 (grade 9–12)

cold sourceEnglish
Something frozen or very cold, like an ice pack or a frozen water bottle, packed with food to keep it out of the danger zone.
Grade 5 Cooking & Food, Lesson 2.4 (grade 5)

collagenEnglish
The tough protein of connective tissue (tendons, the sheaths around muscle). It dissolves into gelatin with long, moist heat.
Culinary Arts & Meal Planning, Lesson 4.3 (grade 9–12) · Food Science, Lesson 4.5 (grade 9–12) · Grade 6 Cooking & Food, Lesson 8.3 (grade 6) · +3 more

combinatorial codeEnglish
Each odor activates a particular combination of receptor types, and each receptor responds to several odors, so a few hundred receptors can distinguish an enormous number of smells.
Food Science, Lesson 9.3 (grade 9–12)

complementary flavorsEnglish
Flavors that make each other taste better together, like salt and sweet, or acid and fat.
Grade 5 Cooking & Food, Lesson 7.4 (grade 5) · Grade 6 Cooking & Food, Lesson 7.4 (grade 6) · Grade 7 Cooking & Food, Lesson 7.4 (grade 7)

complementary pairingEnglish
Ingredients that share some flavor compounds or qualities and reinforce each other, such as tomato and basil, or apple and cinnamon.
Culinary Arts & Meal Planning, Lesson 7.3 (grade 9–12)

complementary proteinsEnglish
Two plant foods, such as a grain and a bean, that fill in each other’s missing amino acids when eaten in the same day.
Grade 4 Cooking & Food, Lesson 2.3 (grade 4) · Grade 7 Cooking & Food, Lesson 2.3 (grade 7)

complete proteinEnglish
A food with all nine essential amino acids in good amounts, such as eggs, fish, meat, milk and soybeans.
Grade 7 Cooking & Food, Lesson 2.3 (grade 7) · Grade 10 Physical Education & Health, Lesson 3.1 (grade 10)

compressed yeastEnglish
Fresh yeast cells pressed into moist cakes; reliable and uniform. Dry and instant yeasts came later (1940s and 1970s).
Food Science, Lesson 6.2 (grade 9–12)

compressorEnglish
A pump that squeezes the refrigerant vapor so that it becomes hot and can give up its heat to the room and turn back into a liquid.
Grade 7 Cooking & Food, Lesson 4.1 (grade 7) · Grade 7 Engineering & Physics, Lesson 7.3 (grade 7) · Shop & Trades, Lesson 6.3 (grade 9–12)

concentration (mass percent)English
The mass of solute divided by the mass of the whole solution, times 100%.
Food Science, Lesson 2.1 (grade 9–12)

condensationEnglish
The change of water vapor back into liquid, which releases its latent heat (about 2,260 J per gram) into whatever it touches.
Culinary Arts & Meal Planning, Lesson 4.2 (grade 9–12) · Food Science, Lesson 2.3 (grade 9–12) · Grade 7 Cooking & Food, Lesson 4.1 (grade 7) · +3 more

condensed milkEnglish
Milk with much of its water boiled away and sugar added, so that it keeps for a long time in a sealed can.
Grade 5 Cooking & Food, Lesson 2.3 (grade 5)

conditioningEnglish
Learning to connect a signal with something that follows it, so the body responds to the signal alone.
Grade 6 Cooking & Food, Lesson 6.1 (grade 6) · Explore Hospitality and Home · Expert, Stop 2.4 (Ages 14+) · Explore Hospitality and Home · Ranger, Stop 2.4 (Ages 10–13)

conductionEnglish
Heat moving through a material, or between materials that touch, as faster-vibrating particles bump slower ones. A pan heats an egg by conduction.
Food Science, Lesson 2.5 (grade 9–12) · Grade 3 Cooking & Food, Lesson 4.2 (grade 3) · Grade 4 Cooking & Food, Lesson 4.2 (grade 4) · +3 more

conductorEnglish
A material that lets heat move through it quickly, like copper, aluminum and iron.
Grade 4 Cooking & Food, Lesson 4.2 (grade 4) · Grade 6 Cooking & Food, Lesson 4.1 (grade 6) · Grade 1 Engineering & Physics, Lesson 4.2 (grade 1) · +3 more

confectionerEnglish
A maker of candies and sweets.
Grade 7 Cooking & Food, Lesson 5.2 (grade 7)

connective tissueEnglish
The collagen-rich tissue that holds muscles together; plentiful in hard-working muscles such as chuck, shank and shoulder.
Food Science, Lesson 4.5 (grade 9–12) · Grade 5 Life Science: The Human Body, Lesson 1.3 (grade 5)

contaminatedEnglish
Made unsafe by germs or harmful substances that should not be there.
Grade 8 Cooking & Food, Lesson 1.1 (grade 8)

contrast pairingEnglish
Pairing foods with opposite qualities that balance each other: sweet with salty, rich with acidic, hot with cool, soft with crisp.
Grade 8 Cooking & Food, Lesson 7.4 (grade 8)

contrasting flavorsEnglish
Flavors that are different and balance each other, like sweet and salty, rich and sour, or spicy and cool.
Grade 7 Cooking & Food, Lesson 7.4 (grade 7)

contrasting pairingEnglish
Ingredients with opposite qualities that balance each other: salty and sweet, acid and fat, hot and cool, crunchy and creamy.
Culinary Arts & Meal Planning, Lesson 7.3 (grade 9–12)

controlEnglish
The part of an experiment that is left untreated, for comparison.
Grade 6 Cooking & Food, Lesson 2.3 (grade 6) · Grade 4 Earth Science: Weather and Water, Lesson 1.2 (grade 4) · Grade 4 Earth Science: Weather and Water, Lesson 2.2 (grade 4) · +3 more

controlled trialEnglish
An experiment that compares treatments in groups that are alike in every other way.
Food Science, Lesson 1.5 (grade 9–12)

controlled variablesEnglish
Everything you keep the same so that only the independent variable can cause a difference.
Food Science, Lesson 1.2 (grade 9–12) · Engineering Design, Robotics & Drones, Lesson 1.4 (grade 9–12) · Physics, Lesson 1.1 (grade 11–12) · +1 more

convectionEnglish
Heat carried by moving air or liquid. A convection oven uses a fan to speed it up.
Culinary Arts & Meal Planning, Lesson 3.2 (grade 9–12) · Food Science, Lesson 2.5 (grade 9–12) · Grade 3 Cooking & Food, Lesson 4.2 (grade 3) · +3 more

cookbookEnglish
A book of recipes and cooking advice.
Grade 4 Cooking & Food, Lesson 8.1 (grade 4)

coolerEnglish
An insulated box or bag that keeps cold foods cold with ice or an ice pack.
Grade 1 Cooking & Food, Lesson 8.2 (grade 1)

cornmealEnglish
Dried corn ground into a coarse flour.
Grade 3 Cooking & Food, Lesson 4.4 (grade 3) · Grade 4 Cooking & Food, Lesson 8.1 (grade 4)

cornstarchEnglish
Pure starch made from corn. Cooks use it to make puddings, pie fillings and gravies thick.
Grade 1 Cooking & Food, Lesson 5.1 (grade 1)

corrective actionEnglish
What to do when a critical limit is not met, such as continuing to cook or throwing the food away.
Food Science, Lesson 7.4 (grade 9–12) · Grade 8 Cooking & Food, Lesson 1.4 (grade 8)

cost per servingEnglish
The total cost of a recipe divided by the number of servings it makes.
Culinary Arts & Meal Planning, Lesson 9.3 (grade 9–12) · Grade 5 Cooking & Food, Lesson 8.3 (grade 5) · Grade 6 Cooking & Food, Lesson 2.4 (grade 6) · +3 more

cottage pieEnglish
A British dish of ground beef and vegetables in gravy, topped with mashed potatoes and baked. Made with lamb, it is called shepherd’s pie.
Grade 6 Cooking & Food, Lesson 2.4 (grade 6)

cravingEnglish
A strong wanting for one certain food.
Grade 2 Cooking & Food, Lesson 6.1 (grade 2) · Grade 3 Cooking & Food, Lesson 6.2 (grade 3) · Grade 4 Cooking & Food, Lesson 6.1 (grade 4) · +2 more

creamEnglish
The rich, thick part of milk that rises to the top. It has lots of fat in it.
Grade 1 Cooking & Food, Lesson 5.2 (grade 1) · Grade 2 Cooking & Food, Lesson 5.2 (grade 2) · Grade 3 Cooking & Food, Lesson 8.2 (grade 3) · +2 more

creamingEnglish
Beating soft butter and sugar together until light and fluffy, which traps tiny air bubbles that help cookies rise.
Grade 5 Cooking & Food, Lesson 6.4 (grade 5) · Explore Hospitality and Home · Expert, Stop 1.6 (Ages 14+) · Explore Hospitality and Home · Ranger, Stop 1.6 (Ages 10–13)

creaming methodEnglish
Beating softened butter and sugar until light and fluffy, then adding eggs one at a time and dry ingredients at the end.
Culinary Arts & Meal Planning, Lesson 6.5 (grade 9–12)

creamyEnglish
Soft and smooth, with no lumps.
Grade 2 Cooking & Food, Lesson 3.4 (grade 2) · Kindergarten Cooking & Food, Lesson 3.3 (grade K)

cremaEnglish
A thin, tangy cream sauce; here, sour cream or yogurt thinned with lime juice.
Culinary Arts & Meal Planning, Lesson 7.3 (grade 9–12) · Grade 6 Cooking & Food, Lesson 7.4 (grade 6)

crispEnglish
Dry and firm, so it snaps and crunches when you bite it.
Grade 3 Cooking & Food, Lesson 3.4 (grade 3) · Grade 5 Cooking & Food, Lesson 3.4 (grade 5) · Grade 6 Cooking & Food, Lesson 3.4 (grade 6) · +2 more

critical control pointEnglish
A step where control is essential to prevent or remove a hazard, such as cooking chicken to 165 °F or cooling food quickly.
Grade 8 Cooking & Food, Lesson 1.4 (grade 8)

critical control point (CCP)English
A step where control is essential to prevent or eliminate a hazard, such as cooking or cooling.
Food Science, Lesson 7.4 (grade 9–12)

critical limitEnglish
The measurable value that must be met at a CCP, such as 165 °F for poultry.
Food Science, Lesson 7.4 (grade 9–12) · Grade 8 Cooking & Food, Lesson 1.4 (grade 8)

crop rotationEnglish
Planting different crops in a field in different years, so the soil can rest and stay healthy.
Grade 3 Cooking & Food, Lesson 2.2 (grade 3) · Grade 3 Gardening & Animals, Lesson 8.3 (grade 3) · Grade 5 Gardening & Animals, Lesson 7.3 (grade 5) · +3 more

cross-contactEnglish
When an allergen is transferred from one food or surface to another, so a “safe” food contains a trace of the allergen. Cooking does not remove it.
Culinary Arts & Meal Planning, Lesson 8.5 (grade 9–12) · Grade 2 Cooking & Food, Lesson 1.4 (grade 2) · Grade 4 Cooking & Food, Lesson 1.4 (grade 4)

cross-contaminationEnglish
The transfer of harmful germs from one food, surface or hand to another, especially from raw meat to ready-to-eat food.
Culinary Arts & Meal Planning, Lesson 1.4 (grade 9–12) · Food Science, Lesson 7.1 (grade 9–12) · Grade 3 Cooking & Food, Lesson 1.3 (grade 3) · +3 more

cross-utilizationEnglish
Using one ingredient in several dishes (for example, a bag of carrots in soup, salad and a roast) so nothing is wasted.
Culinary Arts & Meal Planning, Lesson 9.1 (grade 9–12)

crumbEnglish
The inside of a loaf, with its pattern of holes (cells).
Food Science, Lesson 6.2 (grade 9–12)

crunchyEnglish
Hard and crisp, making a sound when you bite it, like a raw apple.
Grade 1 Cooking & Food, Lesson 3.4 (grade 1) · Grade 2 Cooking & Food, Lesson 3.4 (grade 2) · Kindergarten Cooking & Food, Lesson 3.3 (grade K)

crystalEnglish
A solid with a regular shape. Salt crystals are tiny cubes.
Grade 2 Cooking & Food, Lesson 7.3 (grade 2) · Grade 3 Cooking & Food, Lesson 5.4 (grade 3) · Grade 1 Earth Science: Rocks, Water and Weather, Lesson 8.3 (grade 1) · +2 more

crystallizationEnglish
Sugar molecules lining up into solid crystals. Candy makers prevent it (for smooth caramel) or encourage it (for fudge).
Food Science, Lesson 3.2 (grade 9–12) · Grade 6 Gardening & Animals, Lesson 6.4 (grade 6)

cueEnglish
A sight, sound or smell that reminds your brain of something, such as the smell of cookies or the snack cupboard door.
Grade 3 Cooking & Food, Lesson 6.2 (grade 3) · Grade 6 Cooking & Food, Lesson 6.1 (grade 6) · Grade 7 Cooking & Food, Lesson 6.2 (grade 7) · +2 more

cultureEnglish
A batch of living microbes grown on purpose. A spoonful of yogurt with live cultures can start a new batch.
Grade 8 Cooking & Food, Lesson 1.2 (grade 8) · Grade 7 Life Science: Cells and Microbes, Lesson 3.4 (grade 7)

cup-equivalentEnglish
An older MyPlate measure for fruits, vegetables and dairy. The Dietary Guidelines for Americans, 2025–2030 count servings instead: 1 cup raw or cooked vegetables or 2 cups leafy greens; 1 cup raw fruit; 1 cup milk, ¾ cup yogurt or 1 oz cheese (realfood.gov, 2026).
Culinary Arts & Meal Planning, Lesson 8.1 (grade 9–12)

curdleEnglish
When a custard is overheated and its proteins squeeze together into lumps, leaving watery liquid behind.
Grade 6 Cooking & Food, Lesson 5.4 (grade 6)

curdled batterEnglish
A broken emulsion that looks grainy, usually from adding cold eggs too quickly.
Culinary Arts & Meal Planning, Lesson 6.5 (grade 9–12)

curdlingEnglish
Overheated egg proteins bonding too tightly, squeezing out liquid into lumps.
Food Science, Lesson 4.2 (grade 9–12)

curingEnglish
Preserving food with salt (often with sugar and nitrites), which draws water out of food and microbes.
Food Science, Lesson 8.2 (grade 9–12) · Grade 7 Cooking & Food, Lesson 7.2 (grade 7) · Architecture & Civil Engineering, Lesson 5.4 (grade 9–12) · +3 more

custardEnglish
Milk or cream thickened by egg proteins as they coagulate, either stirred (a sauce) or baked (set).
Food Science, Lesson 4.2 (grade 9–12) · Grade 6 Cooking & Food, Lesson 5.4 (grade 6)

cutletEnglish
A thin, boneless slice of meat or poultry, often pounded to an even thickness.
Culinary Arts & Meal Planning, Lesson 3.4 (grade 9–12)

dabbawalaEnglish
A lunch-box carrier in Mumbai, India, who picks up hot homemade lunches from homes and delivers them to workers in the city.
Grade 3 Cooking & Food, Lesson 2.4 (grade 3)

Daily Value (DV)English
The reference amount used on food labels; for fiber, 28 g per day.
Food Science, Lesson 3.5 (grade 9–12) · Grade 6 Physical Education & Health, Lesson 2.1 (grade 6)

Daily Value (%DV)English
A number on the label that shows how much of a day’s recommended amount of a nutrient one serving gives. 5% or less is low; 20% or more is high.
Grade 5 Cooking & Food, Lesson 6.3 (grade 5) · Grade 6 Cooking & Food, Lesson 6.4 (grade 6)

dairyEnglish
Milk and foods made from milk, such as cheese and yogurt.
Grade 1 Cooking & Food, Lesson 2.3 (grade 1) · Grade 3 Cooking & Food, Lesson 2.3 (grade 3) · Kindergarten Cooking & Food, Lesson 2.2 (grade K) · +1 more

danger zoneEnglish
The temperature range of 40–140 °F (4–60 °C) in which bacteria grow fastest. The FDA Food Code uses 41–135 °F for restaurants.
Culinary Arts & Meal Planning, Lesson 1.4 (grade 9–12) · Food Science, Lesson 7.2 (grade 9–12) · Grade 3 Cooking & Food, Lesson 1.3 (grade 3) · +3 more

dashiEnglish
Japanese stock made from kombu (kelp) and often bonito flakes or dried shiitake.
Food Science, Lesson 9.2 (grade 9–12) · Grade 5 Cooking & Food, Lesson 3.1 (grade 5)

deficiencyEnglish
Not getting enough of a nutrient, which can cause illness. Too little vitamin A can cause night blindness.
Grade 8 Cooking & Food, Lesson 2.2 (grade 8) · Grade 2 Gardening & Animals, Lesson 8.4 (grade 2) · Grade 3 Gardening & Animals, Lesson 5.4 (grade 3) · +2 more

deficiency diseaseEnglish
Illness caused by lack of a nutrient, such as scurvy (vitamin C), beriberi (thiamin, B1), rickets (vitamin D) and night blindness (vitamin A).
Food Science, Lesson 10.2 (grade 9–12) · Grade 7 Cooking & Food, Lesson 2.1 (grade 7)

deglazeEnglish
To pour liquid (broth, water or juice) into a hot pan and scrape up the fond so it dissolves into a sauce.
Culinary Arts & Meal Planning, Lesson 5.3 (grade 9–12) · Grade 7 Cooking & Food, Lesson 5.1 (grade 7)

degreesEnglish
The numbers on a thermometer. A refrigerator should be 40 degrees or colder.
Grade 1 Cooking & Food, Lesson 1.3 (grade 1)

degrees Brix (°Bx)English
The percentage of dissolved sugar by mass in a liquid: 1 °Bx = 1 g of sugar in 100 g of solution.
Food Science, Lesson 3.1 (grade 9–12)

dehydrateEnglish
To remove water from food by drying it.
Grade 4 Cooking & Food, Lesson 4.4 (grade 4)

dehydrationEnglish
Removing water from food by heat and moving air, lowering aw.
Food Science, Lesson 8.1 (grade 9–12) · Grade 3 Physical Education & Health, Lesson 2.1 (grade 3) · Grade 4 Physical Education & Health, Lesson 2.1 (grade 4) · +2 more

delayed gratificationEnglish
Waiting for a later or greater good instead of taking a smaller reward now.
Grade 7 Cooking & Food, Lesson 6.4 (grade 7)

delayed rewardEnglish
A bigger or better good that comes if you wait.
Grade 4 Cooking & Food, Lesson 6.2 (grade 4) · Grade 6 Cooking & Food, Lesson 6.2 (grade 6)

denaturationEnglish
The unfolding of protein molecules by heat, acid or beating; unfolded proteins can bond together (coagulate) and set.
Culinary Arts & Meal Planning, Lesson 5.4 (grade 9–12) · Food Science, Lesson 4.1 (grade 9–12) · Grade 5 Cooking & Food, Lesson 5.3 (grade 5)

denatureEnglish
When heat unfolds a protein’s tightly folded shape so it can link with other proteins.
Grade 6 Cooking & Food, Lesson 5.4 (grade 6) · Grade 8 Life Science: Heredity, Design and Origins, Lesson 2.4 (grade 8)

densityEnglish
Mass per volume. A cup of flour, sugar and water each weigh different amounts because their densities differ.
Culinary Arts & Meal Planning, Lesson 2.5 (grade 9–12) · Grade 4 Earth Science: Weather and Water, Lesson 2.3 (grade 4) · Grade 4 Earth Science: Weather and Water, Lesson 7.3 (grade 4) · +3 more

diceEnglish
Cubes: small ¼ inch, medium ½ inch, large ¾ inch.
Culinary Arts & Meal Planning, Lesson 2.2 (grade 9–12) · Grade 6 Cooking & Food, Lesson 1.2 (grade 6) · Explore Hospitality and Home, Stop 1.5 (Ages 7–9)

dietary fiberEnglish
Carbohydrates from plants that human enzymes cannot digest, such as cellulose, pectin and beta-glucan.
Food Science, Lesson 3.5 (grade 9–12)

Dietary Guidelines for AmericansEnglish
Science-based advice on eating patterns from the U.S. Departments of Agriculture and of Health and Human Services, issued every five years since 1980.
Culinary Arts & Meal Planning, Lesson 8.1 (grade 9–12) · Food Science, Lesson 10.3 (grade 9–12) · Grade 7 Cooking & Food, Lesson 2.2 (grade 7) · +1 more

diffusionEnglish
The spreading of molecules from where they are more concentrated to where they are less concentrated, such as salt moving into meat.
Grade 7 Cooking & Food, Lesson 5.4 (grade 7) · Geography and Commerce: Sea Lanes, Straits and Trade Routes, Lesson 1.3 (grade 9–12)

digestionEnglish
The breaking of food into molecules small enough to absorb, mostly by enzymes.
Food Science, Lesson 3.5 (grade 9–12) · Grade 5 Life Science: The Human Body, Lesson 5.1 (grade 5)

dinner pailEnglish
A metal pail with a lid that factory workers and miners carried to work with their midday meal inside. In those days the midday meal was often called dinner.
Grade 5 Cooking & Food, Lesson 2.4 (grade 5)

dipEnglish
A thick sauce for dipping raw vegetables, crackers or fruit.
Grade 1 Cooking & Food, Lesson 3.3 (grade 1) · Kindergarten Cooking & Food, Lesson 3.4 (grade K) · Grade 7 Earth Science: Earth History and the Flood, Lesson 1.3 (grade 7) · +3 more

direct heatEnglish
Cooking right over the coals or flame, for searing and for thin, quick-cooking foods.
Culinary Arts & Meal Planning, Lesson 7.4 (grade 9–12) · Grade 5 Cooking & Food, Lesson 7.1 (grade 5) · Grade 6 Cooking & Food, Lesson 7.3 (grade 6) · +2 more

disaccharideEnglish
Two sugar units joined by a glycosidic bond, such as sucrose (glucose + fructose), lactose (glucose + galactose) and maltose (glucose + glucose).
Food Science, Lesson 3.1 (grade 9–12)

discardEnglish
Starter removed before feeding so the starter does not grow out of control; it can be cooked into pancakes, crackers or waffles.
Food Science, Lesson 6.3 (grade 9–12)

disciplesEnglish
The friends and followers of Jesus who learned from Him.
Kindergarten Cooking & Food, Lesson 7.2 (grade K)

dissolveEnglish
To mix into a liquid so completely that you cannot see it anymore.
Grade 2 Cooking & Food, Lesson 5.3 (grade 2) · Grade 3 Cooking & Food, Lesson 5.4 (grade 3) · Grade 2 Earth Science: The Earth's Surface, Lesson 4.1 (grade 2) · +2 more

domestic scienceEnglish
The nineteenth-century name for the study of nutrition, sanitation and household management, later called home economics.
Culinary Arts & Meal Planning, Lesson 9.3 (grade 9–12)

doneness testEnglish
A way to check that baked food is cooked through, such as a toothpick coming out clean from the center.
Grade 3 Cooking & Food, Lesson 4.4 (grade 3)

dopamineEnglish
A messenger chemical in the brain tied to wanting, motivation and learning what is rewarding; it rises when we expect or get something good.
Culinary Arts & Meal Planning, Lesson 8.4 (grade 9–12) · Food Science, Lesson 9.5 (grade 9–12) · Grade 3 Cooking & Food, Lesson 6.2 (grade 3) · +3 more

doubleEnglish
To multiply every ingredient amount by 2, to make twice as much.
Grade 4 Cooking & Food, Lesson 8.3 (grade 4)

doughEnglish
A thick mixture of flour and liquid that is shaped and baked into bread or biscuits.
Grade 1 Cooking & Food, Lesson 4.4 (grade 1) · Grade 3 Cooking & Food, Lesson 5.3 (grade 3) · Kindergarten Cooking & Food, Lesson 5.1 (grade K) · +1 more

dredgeEnglish
To coat food lightly in flour or another dry ingredient.
Culinary Arts & Meal Planning, Lesson 3.4 (grade 9–12) · Technology Overcoming Geography, Lesson 3.1 (grade 9–12)

dressingEnglish
A sauce poured over a salad to give it flavor.
Kindergarten Cooking & Food, Lesson 5.2 (grade K)

drip lossEnglish
The liquid lost from thawed food, as a percentage of its frozen mass; a measure of freezing damage.
Food Science, Lesson 8.5 (grade 9–12)

dryEnglish
To take the water out of food so it keeps longer.
Grade 2 Cooking & Food, Lesson 4.4 (grade 2)

dry measuring cupEnglish
A cup filled to the top and leveled off, for flour, sugar and oats.
Grade 2 Cooking & Food, Lesson 8.1 (grade 2) · Grade 5 Cooking & Food, Lesson 8.1 (grade 5)

dry rubEnglish
A mixture of salt, sugar, spices and herbs rubbed onto meat before cooking to season it and help form a flavorful crust.
Grade 8 Cooking & Food, Lesson 7.2 (grade 8)

Dutch ovenEnglish
A heavy, lidded cast-iron (often enameled) pot used on the stove and in the oven for braising, stewing and baking.
Culinary Arts & Meal Planning, Lesson 4.3 (grade 9–12)

%DVEnglish
Percent Daily Value: how much one serving contributes to a day’s reference amount. As a rule of thumb, 5% or less is low and 20% or more is high.
Food Science, Lesson 10.3 (grade 9–12)

D-valueEnglish
The time at a given temperature needed to kill 90% (one log) of a microbe population.
Food Science, Lesson 8.4 (grade 9–12)

E. coli O157:H7English
A strain of the bacterium Escherichia coli that makes Shiga toxin and can cause severe illness; found in the intestines of cattle and sometimes in undercooked ground beef.
Culinary Arts & Meal Planning, Lesson 1.4 (grade 9–12) · Food Science, Lesson 7.3 (grade 9–12)

eating patternEnglish
Everything a person eats and drinks over days and weeks, taken together. The Guidelines focus on the whole pattern, not on single foods.
Grade 7 Cooking & Food, Lesson 2.2 (grade 7)

edge angleEnglish
The angle between each side of the edge bevel and the center line of the blade, often about 15° per side on Japanese-style knives and about 20° on many Western knives.
Culinary Arts & Meal Planning, Lesson 2.1 (grade 9–12)

edible-portion (EP) weightEnglish
The weight left after trimming, peeling, seeding or boning: the part you actually cook.
Culinary Arts & Meal Planning, Lesson 1.2 (grade 9–12)

egg washEnglish
Beaten egg brushed on dough to give a shiny, golden crust (baked, so it is fully cooked).
Culinary Arts & Meal Planning, Lesson 10.1 (grade 9–12)

egg whiteEnglish
The clear, runny part of an egg around the yellow yolk. It turns white and firm when cooked.
Grade 1 Cooking & Food, Lesson 5.3 (grade 1) · Kindergarten Cooking & Food, Lesson 5.3 (grade K)

emulsifierEnglish
A molecule with a water-loving (hydrophilic) end and a fat-loving (hydrophobic) end that coats droplets and keeps them from merging.
Food Science, Lesson 5.3 (grade 9–12) · Grade 4 Cooking & Food, Lesson 5.2 (grade 4) · Grade 5 Cooking & Food, Lesson 5.2 (grade 5) · +1 more

en papilloteEnglish
Cooking food sealed in a parchment or foil packet so it steams in its own moisture.
Culinary Arts & Meal Planning, Lesson 4.2 (grade 9–12) · Grade 5 Cooking & Food, Lesson 7.2 (grade 5)

endospermEnglish
The big white middle of the kernel, full of starch, food for the new plant.
Grade 2 Cooking & Food, Lesson 2.3 (grade 2) · Grade 5 Cooking & Food, Lesson 2.2 (grade 5) · Grade 6 Cooking & Food, Lesson 2.2 (grade 6) · +1 more

energyEnglish
The power your body uses to move, think, play and grow.
Grade 2 Cooking & Food, Lesson 2.4 (grade 2) · Grade 3 Cooking & Food, Lesson 6.1 (grade 3) · Engineering Design, Robotics & Drones, Lesson 6.4 (grade 9–12) · +3 more

energy densityEnglish
Food energy per gram (kcal/g). Foods with water and fiber (soups, vegetables) have low energy density.
Food Science, Lesson 9.5 (grade 9–12) · Grade 8 Cooking & Food, Lesson 6.3 (grade 8)

enoughEnglish
As much as you need, and not more.
Kindergarten Cooking & Food, Lesson 6.2 (grade K)

enrichedEnglish
A refined grain food with some B vitamins and iron added back after milling.
Grade 6 Cooking & Food, Lesson 2.2 (grade 6)

enzymatic browningEnglish
Darkening caused when cell damage lets plant enzymes (polyphenol oxidases) react with compounds in the plant and oxygen in the air.
Culinary Arts & Meal Planning, Lesson 2.3 (grade 9–12) · Food Science, Lesson 10.4 (grade 9–12)

enzymeEnglish
A protein that speeds up a specific chemical reaction in living things; yeast’s enzymes break sugars down.
Food Science, Lesson 6.1 (grade 9–12) · Grade 8 Cooking & Food, Lesson 5.4 (grade 8) · Grade 5 Gardening & Animals, Lesson 1.4 (grade 5) · +3 more

epidemiologyEnglish
The study of how diseases are distributed in populations and what causes them.
Food Science, Lesson 7.3 (grade 9–12) · Grade 8 Cooking & Food, Lesson 1.1 (grade 8) · Grade 10 Physical Education & Health, Lesson 1.1 (grade 10) · +1 more

equivalentEnglish
Different amounts that are the same, like 3 teaspoons = 1 tablespoon, or 4 tablespoons = ¼ cup.
Grade 4 Cooking & Food, Lesson 8.3 (grade 4) · Explore Hospitality and Home · Ranger, Stop 1.2 (Ages 10–13)

espagnoleEnglish
The classical brown mother sauce, made from brown stock and a brown roux, cooked for hours in restaurant kitchens.
Culinary Arts & Meal Planning, Lesson 5.3 (grade 9–12)

essential amino acidsEnglish
The nine amino acids your body cannot make, so they must come from food.
Grade 4 Cooking & Food, Lesson 2.3 (grade 4)

etiquetteEnglish
Customs of courtesy that help people treat one another with consideration.
Culinary Arts & Meal Planning, Lesson 10.2 (grade 9–12) · Explore Hospitality and Home · Ranger, Stop 2.6 (Ages 10–13) · Explore Travel and Faraway Places · Expert, Stop 2.7 (Ages 14+) · +1 more

evaporateEnglish
To change from a liquid into a gas. In the oven, water in the potato slices evaporates and leaves them dry and crisp.
Grade 3 Cooking & Food, Lesson 3.4 (grade 3) · Grade 1 Earth Science: Rocks, Water and Weather, Lesson 4.2 (grade 1) · Grade 3 Earth Science: Rocks, Minerals and Fossils, Lesson 1.3 (grade 3) · +3 more

evaporationEnglish
When liquid water turns into water vapor and leaves, as from a drying puddle or a tray of fruit.
Grade 4 Cooking & Food, Lesson 4.4 (grade 4) · Grade 6 Cooking & Food, Lesson 5.1 (grade 6) · Grade 7 Cooking & Food, Lesson 4.1 (grade 7) · +3 more

everyday foodEnglish
A food that helps your body grow and work well, such as fruits, vegetables, whole grains, milk, eggs and beans.
Grade 1 Cooking & Food, Lesson 6.2 (grade 1)

everyday foodsEnglish
Foods that give your body lots of what it needs: fruits, vegetables, whole grains, protein foods, dairy and water.
Grade 2 Cooking & Food, Lesson 6.2 (grade 2) · Grade 5 Cooking & Food, Lesson 6.4 (grade 5) · Kindergarten Cooking & Food, Lesson 2.3 (grade K) · +1 more

exposureEnglish
One time of meeting a food: seeing it, smelling it or tasting it.
Grade 3 Cooking & Food, Lesson 3.3 (grade 3) · Grade 5 Cooking & Food, Lesson 3.3 (grade 5) · Grade 6 Cooking & Food, Lesson 3.3 (grade 6) · +1 more

extrusionEnglish
Forcing a hot, moist dough through a shaped opening under pressure; as it exits, water flashes to steam and puffs the product (puffed cereals, some snacks and pasta shapes).
Food Science, Lesson 10.5 (grade 9–12)

Fahrenheit (°F)English
The temperature scale used in American kitchens. Water freezes at 32 °F and boils at 212 °F.
Grade 4 Cooking & Food, Lesson 1.1 (grade 4)

Fahrenheit scaleEnglish
The temperature scale with water freezing at 32 °F and boiling at 212 °F at sea-level pressure.
Food Science, Lesson 1.4 (grade 9–12)

fair testEnglish
An experiment where you change only one thing at a time, so you know what caused the result.
Grade 4 Cooking & Food, Lesson 3.1 (grade 4) · Grade 6 Cooking & Food, Lesson 2.3 (grade 6) · Grade 1 Earth Science: Rocks, Water and Weather, Lesson 2.3 (grade 1) · +3 more

family recipeEnglish
A dish passed down through a family, often cooked from memory and changed a little by each generation.
Grade 6 Cooking & Food, Lesson 3.3 (grade 6)

family tableEnglish
The regular shared meal of a household, where food, conversation and prayer are shared.
Culinary Arts & Meal Planning, Lesson 10.1 (grade 9–12)

fastEnglish
A time of not eating. Every night while you sleep, you go without food.
Kindergarten Cooking & Food, Lesson 2.4 (grade K)

fast freezingEnglish
Freezing food quickly so water forms many small ice crystals that damage cells less.
Culinary Arts & Meal Planning, Lesson 9.4 (grade 9–12) · Grade 5 Cooking & Food, Lesson 4.4 (grade 5) · Grade 6 Cooking & Food, Lesson 4.4 (grade 6)

fast (quick) freezingEnglish
Freezing food so quickly that water forms many small ice crystals that do little damage to cells.
Food Science, Lesson 8.5 (grade 9–12)

fatEnglish
The oily part of foods like butter, cream, oil and cheese. Fat gives energy and makes food rich and smooth.
Grade 1 Cooking & Food, Lesson 5.2 (grade 1) · Grade 6 Cooking & Food, Lesson 2.1 (grade 6) · Explore Animals, Stop 6.3 (Ages 7–9) · +3 more

FAT TOMEnglish
The six conditions bacteria need: Food, Acidity, Temperature, Time, Oxygen, Moisture.
Food Science, Lesson 7.2 (grade 9–12)

fat-solubleEnglish
Able to dissolve in fat but not in water. Vitamins A, D, E and K are fat-soluble; the body absorbs them best when a meal contains some fat.
Grade 8 Cooking & Food, Lesson 2.2 (grade 8)

fat-soluble vitaminsEnglish
Vitamins A, D, E and K; they dissolve in fat, are absorbed with dietary fat and are stored in the body.
Food Science, Lesson 10.2 (grade 9–12) · Grade 7 Cooking & Food, Lesson 2.1 (grade 7)

fatty acidEnglish
A long chain of carbon atoms with hydrogens attached and an acid group at one end.
Food Science, Lesson 5.1 (grade 9–12)

FDA Food CodeEnglish
A model set of food-safety rules for restaurants, stores and other food businesses, published by the U.S. Food and Drug Administration and adopted in some version by the states.
Culinary Arts & Meal Planning, Lesson 1.5 (grade 9–12)

feastEnglish
A special meal to celebrate and give thanks, with family or friends.
Grade 1 Cooking & Food, Lesson 8.4 (grade 1) · Grade 2 Cooking & Food, Lesson 6.4 (grade 2) · Grade 3 Cooking & Food, Lesson 8.4 (grade 3) · +3 more

fermentationEnglish
The work of yeast as it feeds on sugars in dough, producing carbon dioxide gas and flavor.
Culinary Arts & Meal Planning, Lesson 6.1 (grade 9–12) · Food Science, Lesson 6.1 (grade 9–12) · Grade 4 Cooking & Food, Lesson 5.4 (grade 4) · +3 more

FIFOEnglish
“First in, first out”: put new groceries behind older ones so the older food is used first.
Culinary Arts & Meal Planning, Lesson 9.5 (grade 9–12) · Grade 7 Cooking & Food, Lesson 8.2 (grade 7)

filletEnglish
A boneless piece of fish (or meat) cut away from the bones.
Grade 5 Cooking & Food, Lesson 7.2 (grade 5) · Kindergarten Cooking & Food, Lesson 7.2 (grade K)

fireEnglish
The heat and light that come from something burning.
Grade 1 Cooking & Food, Lesson 7.1 (grade 1)

fire planEnglish
A family plan for what to do if there is a fire: how to get out, where to meet outside and who calls 911.
Grade 3 Cooking & Food, Lesson 1.1 (grade 3)

fire triangleEnglish
Heat, fuel and oxygen: the three things a fire needs. Remove any one and it goes out.
Culinary Arts & Meal Planning, Lesson 7.4 (grade 9–12) · Food Science, Lesson 1.3 (grade 9–12) · Grade 2 Cooking & Food, Lesson 7.1 (grade 2) · +3 more

fish donenessEnglish
Fish is safe at 145 °F; the flesh turns opaque and separates into flakes easily with a fork.
Culinary Arts & Meal Planning, Lesson 3.3 (grade 9–12)

five basic tastesEnglish
Sweet, salty, sour, bitter and umami, sensed by taste receptor cells all over the tongue.
Culinary Arts & Meal Planning, Lesson 7.1 (grade 9–12)

fixed and variable costsEnglish
Costs that stay the same (staples always on hand) and costs that change with the menu (fresh meat, produce).
Culinary Arts & Meal Planning, Lesson 9.3 (grade 9–12)

fixed pointEnglish
A temperature that can be reproduced anywhere, such as melting ice or boiling water, used to mark a thermometer scale.
Food Science, Lesson 1.4 (grade 9–12) · Grade 4 Earth Science: Weather and Water, Lesson 9.2 (grade 4) · Explore Travel and Faraway Places · Ranger, Stop 2.4 (Ages 10–13)

flakyEnglish
Made of thin, separate layers, from flattened pieces of cold fat that melt and release steam in the oven.
Culinary Arts & Meal Planning, Lesson 6.4 (grade 9–12) · Grade 4 Cooking & Food, Lesson 5.3 (grade 4) · Explore Hospitality and Home · Expert, Stop 1.7 (Ages 14+) · +2 more

flare-upEnglish
A sudden burst of flame when fat drips onto the fire. The adult closes the lid to smother it.
Grade 3 Cooking & Food, Lesson 7.1 (grade 3) · Grade 4 Cooking & Food, Lesson 7.2 (grade 4) · Grade 5 Cooking & Food, Lesson 7.1 (grade 5) · +2 more

flash freezingEnglish
Freezing pieces spread out on a tray before bagging them, so they do not stick together.
Culinary Arts & Meal Planning, Lesson 9.4 (grade 9–12) · Grade 6 Cooking & Food, Lesson 4.4 (grade 6)

flash pointEnglish
The much higher temperature at which an oil’s vapors can ignite. Long before then, smoke is the warning to turn down the heat.
Food Science, Lesson 5.2 (grade 9–12)

flat side downEnglish
Cutting round food in half first so it lies flat and cannot roll.
Grade 3 Cooking & Food, Lesson 1.2 (grade 3)

flavorEnglish
The whole impression of a food: taste plus aroma (smelled through the back of the nose), texture, temperature and the tingle or burn of spices.
Culinary Arts & Meal Planning, Lesson 7.1 (grade 9–12) · Food Science, Lesson 9.3 (grade 9–12) · Grade 1 Cooking & Food, Lesson 3.2 (grade 1) · +3 more

flavor compoundEnglish
A molecule that contributes to a food’s aroma or taste; foods contain hundreds.
Culinary Arts & Meal Planning, Lesson 7.3 (grade 9–12)

flavor enhancerEnglish
An ingredient, like salt, that makes the other flavors in a food taste stronger.
Grade 4 Cooking & Food, Lesson 3.3 (grade 4)

flavor friendsEnglish
Two flavors that taste even better together than alone, like sweet and salty.
Grade 1 Cooking & Food, Lesson 7.4 (grade 1) · Grade 2 Cooking & Food, Lesson 7.4 (grade 2) · Kindergarten Cooking & Food, Lesson 7.4 (grade K)

flavor pairingEnglish
Putting together foods or tastes that make each other better, like salty and sweet.
Grade 4 Cooking & Food, Lesson 7.4 (grade 4)

flourEnglish
A soft powder made by grinding grains, usually wheat. Flour must be cooked before we eat it.
Kindergarten Cooking & Food, Lesson 5.1 (grade K) · Kindergarten Geography: God Made the Earth: My First Maps, Lesson 6.3 (grade K)

foamEnglish
Gas bubbles trapped in a liquid or solid, held by a film such as unfolded protein.
Food Science, Lesson 4.1 (grade 9–12)

fondEnglish
The browned bits stuck to the pan after searing, full of flavor for a pan sauce.
Culinary Arts & Meal Planning, Lesson 3.1 (grade 9–12) · Culinary Arts & Meal Planning, Lesson 5.3 (grade 9–12) · Grade 7 Cooking & Food, Lesson 5.1 (grade 7)

food additiveEnglish
A substance added to food for a technical purpose, such as preserving, thickening, emulsifying, leavening, coloring or flavoring.
Food Science, Lesson 10.4 (grade 9–12)

food allergyEnglish
An immune-system reaction to a food protein; reactions can range from hives to anaphylaxis, a severe, life-threatening reaction.
Culinary Arts & Meal Planning, Lesson 8.5 (grade 9–12) · Grade 4 Cooking & Food, Lesson 1.4 (grade 4) · Grade 3 Physical Education & Health, Lesson 3.2 (grade 3)

food budgetEnglish
A planned limit on how much a household will spend on food in a week or month.
Culinary Arts & Meal Planning, Lesson 9.3 (grade 9–12)

food groupEnglish
A family of foods that give our bodies the same kinds of help.
Grade 1 Cooking & Food, Lesson 2.1 (grade 1) · Grade 2 Cooking & Food, Lesson 2.1 (grade 2) · Grade 3 Cooking & Food, Lesson 2.1 (grade 3) · +3 more

food guideEnglish
A simple picture or plan that helps families choose a balanced mix of foods. Today’s U.S. food guide is the food pyramid of the Dietary Guidelines for Americans, 2025–2030.
Grade 8 Cooking & Food, Lesson 2.4 (grade 8)

food memoryEnglish
The strong link between a food’s smell and taste and the people, places and events we connect with it.
Grade 7 Cooking & Food, Lesson 3.3 (grade 7)

food planEnglish
A plan showing what foods, and how much, a family can buy to eat nutritious meals at a certain cost.
Grade 7 Cooking & Food, Lesson 8.3 (grade 7) · Grade 8 Cooking & Food, Lesson 8.1 (grade 8)

food scienceEnglish
The study of the physical, chemical and biological nature of foods and of what happens to them when they are grown, stored, processed, cooked and eaten.
Food Science, Lesson 1.1 (grade 9–12)

food thermometerEnglish
A thermometer with a metal probe that you push into food to measure the temperature inside.
Grade 5 Cooking & Food, Lesson 1.3 (grade 5)

food wasteEnglish
Food that is fit to eat but thrown away, at home, in stores or in restaurants.
Culinary Arts & Meal Planning, Lesson 9.5 (grade 9–12)

food-cost percentageEnglish
In restaurants, food cost divided by menu price, times 100; often around 25–35%.
Culinary Arts & Meal Planning, Lesson 9.3 (grade 9–12)

food-handler cardEnglish
A certificate showing that a food worker has passed a basic food-safety course and test; required by many states and counties for restaurant workers.
Culinary Arts & Meal Planning, Lesson 1.5 (grade 9–12)

fortifiedEnglish
Having an extra vitamin or mineral added, such as vitamin D added to milk.
Grade 3 Cooking & Food, Lesson 2.3 (grade 3) · Grade 7 Cooking & Food, Lesson 2.4 (grade 7)

fractionationEnglish
Separating a fat into parts with different melting points by cooling and pressing.
Food Science, Lesson 5.5 (grade 9–12)

fragmentsEnglish
Pieces that are left. In the Bible, the broken pieces of bread and fish.
Grade 1 Cooking & Food, Lesson 8.3 (grade 1)

free fatty acidsEnglish
Fatty acids broken off their glycerol; they lower an oil’s smoke point.
Food Science, Lesson 5.2 (grade 9–12)

freezeEnglish
To turn from a liquid into a solid when it gets very cold, like water turning into ice.
Grade 1 Cooking & Food, Lesson 4.3 (grade 1) · Grade 2 Cooking & Food, Lesson 4.3 (grade 2) · Kindergarten Cooking & Food, Lesson 4.3 (grade K)

freeze-dryingEnglish
Freezing food and then removing the ice as vapor in a vacuum, leaving light, dry food that keeps its shape.
Grade 4 Cooking & Food, Lesson 4.4 (grade 4)

freeze-drying (lyophilization)English
Freezing food, then lowering the pressure so the ice turns directly to vapor (sublimation), leaving a light, porous, dry food that rehydrates quickly.
Food Science, Lesson 10.5 (grade 9–12)

freezerEnglish
The coldest part of the kitchen, about 0 °F, where food freezes hard and keeps a long time.
Kindergarten Cooking & Food, Lesson 4.3 (grade K)

freezer burnEnglish
Dry, discolored patches on frozen food where moisture has evaporated from exposed surfaces; safe but poorer in quality.
Culinary Arts & Meal Planning, Lesson 9.4 (grade 9–12) · Food Science, Lesson 8.5 (grade 9–12) · Grade 5 Cooking & Food, Lesson 4.4 (grade 5) · +1 more

freezing pointEnglish
The temperature at which a liquid turns solid. Pure water freezes at 32 °F (0 °C).
Grade 8 Cooking & Food, Lesson 4.4 (grade 8)

freezing point depressionEnglish
The lowering of a liquid’s freezing point when something like sugar or salt is dissolved in it.
Grade 7 Cooking & Food, Lesson 4.4 (grade 7)

freezing-point depressionEnglish
The lowering of a liquid’s freezing point when something, such as salt or sugar, is dissolved in it.
Grade 8 Cooking & Food, Lesson 4.4 (grade 8)

French omeletEnglish
Eggs stirred quickly in butter over medium heat until barely set, then rolled into a smooth, pale cylinder.
Culinary Arts & Meal Planning, Lesson 5.4 (grade 9–12)

frittataEnglish
An Italian open-faced omelet with vegetables, meat or cheese mixed into the eggs, finished in the oven.
Culinary Arts & Meal Planning, Lesson 9.5 (grade 9–12)

fruitEnglish
The part of a plant that holds the seeds, such as an apple, a berry or a tomato.
Grade 1 Cooking & Food, Lesson 2.2 (grade 1) · Kindergarten Cooking & Food, Lesson 2.1 (grade K) · Grade 3 Life Science: Plants and Animals Together, Lesson 2.2 (grade 3) · +2 more

fuelEnglish
Anything that can burn, like wood, charcoal or gas.
Grade 1 Cooking & Food, Lesson 7.1 (grade 1) · Grade 5 Cooking & Food, Lesson 4.1 (grade 5) · Explore Animals, Stop 6.7 (Ages 7–9) · +1 more

fullEnglish
When your tummy is filled with food. Too full feels heavy and uncomfortable.
Grade 1 Cooking & Food, Lesson 6.1 (grade 1) · Kindergarten Cooking & Food, Lesson 6.1 (grade K)

full (satisfied)English
The feeling that you have eaten enough. Your stomach takes about 20 minutes to send the message to your brain.
Grade 4 Cooking & Food, Lesson 6.1 (grade 4)

fullness cuesEnglish
Signals that you have eaten enough, such as your stomach feeling comfortable and food tasting less exciting.
Grade 3 Cooking & Food, Lesson 6.4 (grade 3)

fullness signalsEnglish
Messages from the stomach and intestines to the brain, by nerves and hormones, that say “enough.” They take about 20 minutes to build.
Grade 6 Cooking & Food, Lesson 6.3 (grade 6)

fungiform papillaeEnglish
Mushroom-shaped bumps on the front of the tongue that hold taste buds; they stain lighter when the tongue is dyed blue.
Food Science, Lesson 9.4 (grade 9–12)

galetteEnglish
A free-form tart: pastry rolled into a round, filled, and folded up around the edges.
Culinary Arts & Meal Planning, Lesson 6.4 (grade 9–12) · Grade 8 Cooking & Food, Lesson 5.2 (grade 8)

garam masalaEnglish
A warm North Indian spice blend, often of cumin, coriander, cardamom, cinnamon, cloves and black pepper.
Culinary Arts & Meal Planning, Lesson 7.2 (grade 9–12)

gasEnglish
Something like air that has no shape and spreads out to fill its space. Yeast makes a gas called carbon dioxide.
Grade 1 Cooking & Food, Lesson 5.4 (grade 1) · Grade 2 Earth Science: The Earth's Surface, Lesson 2.2 (grade 2)

gastronomyEnglish
The study and art of good food and eating. Brillat-Savarin helped make it a subject worth writing about.
Grade 8 Cooking & Food, Lesson 3.1 (grade 8)

gauge pressureEnglish
Pressure above the surrounding air pressure; most pressure cookers reach about 15 pounds per square inch (psi) gauge, roughly twice normal air pressure in total.
Culinary Arts & Meal Planning, Lesson 4.5 (grade 9–12) · Physics, Lesson 8.1 (grade 11–12)

gelEnglish
A soft solid made of a network of long molecules that traps liquid, as in jam or gelatin.
Grade 8 Cooking & Food, Lesson 4.3 (grade 8)

gelatinEnglish
The soft, water-holding protein formed from collagen; it gives braises a silky, rich texture and sets when chilled.
Culinary Arts & Meal Planning, Lesson 4.3 (grade 9–12) · Food Science, Lesson 4.5 (grade 9–12) · Grade 2 Cooking & Food, Lesson 5.3 (grade 2)

gelatinizationEnglish
The swelling and bursting of starch granules heated in water, which releases chains that tangle and thicken the liquid.
Food Science, Lesson 3.3 (grade 9–12) · Grade 4 Cooking & Food, Lesson 5.1 (grade 4) · Grade 5 Cooking & Food, Lesson 5.1 (grade 5) · +3 more

gelatinizeEnglish
What starch grains do when heated in water: they soak up water, swell and burst, and thicken the liquid.
Grade 3 Cooking & Food, Lesson 5.1 (grade 3)

geneEnglish
A section of DNA that carries instructions for one part of how the body is built or works, passed from parents to children.
Grade 6 Cooking & Food, Lesson 3.1 (grade 6) · Grade 7 Cooking & Food, Lesson 3.1 (grade 7) · Grade 6 Gardening & Animals, Lesson 5.4 (grade 6) · +2 more

generation timeEnglish
The time it takes a population of bacteria to double under given conditions; as short as about 20 minutes for some bacteria in ideal conditions.
Culinary Arts & Meal Planning, Lesson 1.3 (grade 9–12) · Food Science, Lesson 7.2 (grade 9–12)

germEnglish
A living thing so tiny you cannot see it without a microscope. Most germs do no harm, but some can make us sick.
Grade 1 Cooking & Food, Lesson 1.1 (grade 1) · Grade 2 Cooking & Food, Lesson 2.3 (grade 2) · Grade 5 Cooking & Food, Lesson 2.2 (grade 5) · +3 more

germsEnglish
Tiny living things, too small to see, that can make people sick.
Grade 2 Cooking & Food, Lesson 1.1 (grade 2) · Grade 5 Cooking & Food, Lesson 1.1 (grade 5) · Kindergarten Cooking & Food, Lesson 1.1 (grade K) · +2 more

ghrelinEnglish
A hormone made mainly in the stomach that rises before meals and signals hunger. Say it “GREL-in.”
Grade 8 Cooking & Food, Lesson 6.3 (grade 8) · Grade 12 Physical Education & Health, Lesson 3.2 (grade 12)

glass transitionEnglish
The change of a starch–water system from rubbery to brittle; below it, molecules can barely move, so retrogradation nearly stops (as in a freezer).
Food Science, Lesson 3.4 (grade 9–12) · Textile Science & Clothing Construction, Lesson 7.5 (grade 9–12)

gleaningEnglish
Gathering the grain left in a field after the harvesters pass.
Grade 4 Cooking & Food, Lesson 8.2 (grade 4) · Explore Heroines of History and Faith · Expert, Stop 1.4 (Ages 14+) · Explore Heroines of History and Faith · Ranger, Stop 1.4 (Ages 10–13)

gliadinEnglish
Smaller wheat proteins that act like a lubricant between glutenin chains and give dough extensibility (stretch).
Food Science, Lesson 4.4 (grade 9–12)

gliadin and gluteninEnglish
The two wheat proteins that join to make gluten. Gliadin lets dough stretch; glutenin makes it spring back.
Grade 8 Cooking & Food, Lesson 5.3 (grade 8)

glucosinolatesEnglish
Natural compounds in Brussels sprouts, broccoli and cabbage that give them their bitter bite. Say it “gloo-ko-SIN-o-lates.”
Grade 4 Cooking & Food, Lesson 3.2 (grade 4)

glutamateEnglish
The ionized form of glutamic acid, an amino acid. Free glutamate (not bound in protein) tastes umami.
Food Science, Lesson 9.2 (grade 9–12) · Grade 5 Cooking & Food, Lesson 3.1 (grade 5) · Grade 8 Cooking & Food, Lesson 3.2 (grade 8)

glutenEnglish
The stretchy network formed when two wheat proteins, glutenin and gliadin, are hydrated and worked.
Culinary Arts & Meal Planning, Lesson 6.1 (grade 9–12) · Food Science, Lesson 4.4 (grade 9–12) · Grade 3 Cooking & Food, Lesson 5.3 (grade 3) · +3 more

gluteninEnglish
Long, coiled wheat proteins that link into chains and give dough elasticity (spring back).
Food Science, Lesson 4.4 (grade 9–12)

glutenin and gliadinEnglish
The two kinds of wheat proteins that join to make gluten: glutenin gives strength and spring; gliadin gives stretch.
Grade 6 Cooking & Food, Lesson 5.3 (grade 6)

glycogenEnglish
The storage form of carbohydrate in muscles and liver; the main fuel for hard exercise.
Culinary Arts & Meal Planning, Lesson 8.2 (grade 9–12) · Grade 8 Cooking & Food, Lesson 2.3 (grade 8) · Grade 11 Physical Education & Health, Lesson 3.1 (grade 11) · +1 more

graceEnglish
A short prayer of thanks before (and sometimes after) a meal, from the Latin gratias, “thanks.”
Culinary Arts & Meal Planning, Lesson 10.1 (grade 9–12) · Grade 1 Cooking & Food, Lesson 8.4 (grade 1) · Grade 2 Cooking & Food, Lesson 8.4 (grade 2) · +3 more

grainEnglish
The seed of a grass plant, such as wheat, oats, rice or corn.
Grade 1 Cooking & Food, Lesson 2.4 (grade 1) · Grade 1 Earth Science: Rocks, Water and Weather, Lesson 2.1 (grade 1) · Grade 3 Earth Science: Rocks, Minerals and Fossils, Lesson 2.2 (grade 3) · +3 more

grainsEnglish
Foods made from seeds like wheat, rice, oats and corn: bread, rice, oatmeal, pasta and tortillas.
Kindergarten Cooking & Food, Lesson 2.2 (grade K)

gramEnglish
A small unit for weighing. About 4 grams of sugar fill one teaspoon.
Grade 3 Cooking & Food, Lesson 6.3 (grade 3) · Grade 5 Cooking & Food, Lesson 6.3 (grade 5) · Grade 2 Physical Education & Health, Lesson 2.2 (grade 2) · +1 more

gram (g)English
A small unit of weight. A paper clip weighs about 1 gram.
Grade 4 Cooking & Food, Lesson 6.3 (grade 4)

granolaEnglish
Rolled oats and other grains, nuts or seeds coated with a little oil and sweetener and baked until crisp.
Grade 5 Cooking & Food, Lesson 3.4 (grade 5)

granuleEnglish
A tiny grain. Starch is packed in granules too small to see without a microscope.
Grade 4 Cooking & Food, Lesson 5.1 (grade 4) · Grade 5 Cooking & Food, Lesson 5.1 (grade 5)

GRASEnglish
“Generally Recognized As Safe”: a substance that qualified experts agree is safe under its intended use, based on scientific evidence or long history of common use in food.
Food Science, Lesson 10.4 (grade 9–12)

grease fireEnglish
A fire in cooking oil or fat. Water sinks under the burning oil, flashes to steam and throws flaming oil into the air.
Food Science, Lesson 1.3 (grade 9–12) · Grade 3 Cooking & Food, Lesson 1.1 (grade 3) · Grade 6 Cooking & Food, Lesson 1.4 (grade 6) · +1 more

griddleEnglish
A flat, heavy pan for cooking pancakes, johnnycakes and similar foods.
Grade 4 Cooking & Food, Lesson 8.1 (grade 4) · Grade 5 Cooking & Food, Lesson 4.1 (grade 5) · Explore Hospitality and Home · Ranger, Stop 1.4 (Ages 10–13) · +1 more

grillEnglish
A metal grate over hot coals or gas flames, used outdoors to cook food.
Grade 1 Cooking & Food, Lesson 7.1 (grade 1) · Grade 2 Cooking & Food, Lesson 7.1 (grade 2) · Grade 3 Cooking & Food, Lesson 7.1 (grade 3) · +1 more

gritEnglish
A number describing how coarse or fine a sharpening stone is: low numbers (about 200–1000) grind quickly, high numbers (3000 and up) polish the edge.
Culinary Arts & Meal Planning, Lesson 2.1 (grade 9–12) · Shop & Trades, Lesson 3.5 (grade 9–12)

grocery listEnglish
A written list of foods to buy at the store.
Grade 2 Cooking & Food, Lesson 8.3 (grade 2)

ground meatEnglish
Meat chopped very fine by a grinder, which mixes any bacteria from the surface all through the meat.
Grade 8 Cooking & Food, Lesson 1.3 (grade 8)

growth curveEnglish
The pattern of growth over time: lag (adjusting), log or exponential (doubling), stationary (resources run low) and death phases.
Food Science, Lesson 7.2 (grade 9–12) · Explore Dinosaurs · Expert, Stop 3.8 (Ages 14+) · Explore Dinosaurs · Ranger, Stop 3.8 (Ages 10–13)

guaiacolEnglish
One of the main aroma compounds in wood smoke, with a smoky, spicy smell. Say it “GWY-uh-col.”
Grade 8 Cooking & Food, Lesson 7.3 (grade 8)

habitEnglish
A behavior repeated so often in the same situation that it becomes nearly automatic; habits can be changed by changing cues and routines.
Culinary Arts & Meal Planning, Lesson 8.4 (grade 9–12) · Grade 6 Cooking & Food, Lesson 6.1 (grade 6) · Grade 8 Cooking & Food, Lesson 6.2 (grade 8)

habit loopEnglish
A cue that sets off a routine, which brings a reward. Repeated, the loop becomes automatic.
Grade 8 Cooking & Food, Lesson 6.4 (grade 8)

HACCPEnglish
Hazard Analysis and Critical Control Points: a system for preventing food-safety hazards by controlling them at specific steps.
Food Science, Lesson 7.4 (grade 9–12) · Grade 8 Cooking & Food, Lesson 1.4 (grade 8)

halveEnglish
To divide every ingredient amount by 2, to make half as much.
Grade 4 Cooking & Food, Lesson 8.3 (grade 4)

hard-cooked eggEnglish
An egg cooked in its shell in hot water until the white and yolk are both firm.
Grade 1 Cooking & Food, Lesson 5.3 (grade 1) · Kindergarten Cooking & Food, Lesson 5.3 (grade K)

Hardy–WeinbergEnglish
A simple model relating allele frequencies (p and q) to genotype frequencies (p², 2pq, q²) in a population.
Food Science, Lesson 9.4 (grade 9–12)

headspaceEnglish
The space left between the food and the lid of a jar, needed for a proper vacuum seal.
Food Science, Lesson 8.4 (grade 9–12)

healthy carrierEnglish
A person who carries and spreads a disease-causing microbe without feeling sick.
Culinary Arts & Meal Planning, Lesson 1.3 (grade 9–12) · Grade 7 Cooking & Food, Lesson 1.1 (grade 7)

hearthEnglish
The floor of a fireplace, where families long ago cooked their food.
Kindergarten Cooking & Food, Lesson 4.1 (grade K) · Explore Hospitality and Home · Ranger, Stop 3.2 (Ages 10–13) · Human Geography, Lesson 4.2 (grade 9–12)

heatEnglish
Warmth. Heat can make food melt, cook, brown or boil.
Grade 1 Cooking & Food, Lesson 4.1 (grade 1) · Grade 8 Cooking & Food, Lesson 4.1 (grade 8) · Grade 3 Earth Science: Rocks, Minerals and Fossils, Lesson 4.1 (grade 3) · +3 more

heat of fusionEnglish
Energy needed to melt 1 g of a solid at its melting point. For ice, about 334 J/g.
Food Science, Lesson 2.3 (grade 9–12)

heat of vaporizationEnglish
Energy needed to turn 1 g of liquid into gas at its boiling point. For water, about 2,260 J/g.
Food Science, Lesson 2.3 (grade 9–12)

heat (q)English
Energy that moves from a hotter object to a colder one, measured in joules (J) or calories.
Food Science, Lesson 2.2 (grade 9–12)

heat receptorEnglish
A sensor on nerve endings that signals “hot” to the brain. Capsaicin triggers it even though nothing is actually hot.
Grade 6 Cooking & Food, Lesson 7.2 (grade 6)

hedonic scaleEnglish
A rating scale for how much a person likes something, often from 1 (dislike extremely) to 9 (like extremely).
Grade 8 Cooking & Food, Lesson 6.1 (grade 8)

heme ironEnglish
Iron from animal foods such as beef, chicken, turkey and fish. The body absorbs it fairly easily.
Grade 7 Cooking & Food, Lesson 2.4 (grade 7)

hemoglobinEnglish
The iron-containing protein in red blood cells that picks up oxygen and gives blood its red color.
Grade 7 Cooking & Food, Lesson 2.4 (grade 7) · Grade 5 Life Science: The Human Body, Lesson 3.3 (grade 5) · Grade 8 Physical Education & Health, Lesson 3.1 (grade 8)

herbEnglish
The fresh or dried leaves of a plant used for flavor, such as basil, parsley, cilantro, mint, oregano and thyme. Spices come from seeds, bark, roots, buds or fruit.
Culinary Arts & Meal Planning, Lesson 2.3 (grade 9–12) · Grade 1 Cooking & Food, Lesson 7.2 (grade 1) · Grade 2 Cooking & Food, Lesson 3.3 (grade 2) · +3 more

holdingEnglish
Keeping cooked food hot (at 140 °F or above) or cold (at 40 °F or below) until it is served.
Culinary Arts & Meal Planning, Lesson 10.3 (grade 9–12) · Culinary Arts & Meal Planning, Lesson 10.4 (grade 9–12)

holding temperatureEnglish
A low oven (about 200 °F) used to keep finished food hot (above 140 °F) while the rest of the meal is cooked.
Culinary Arts & Meal Planning, Lesson 5.5 (grade 9–12)

home economicsEnglish
The study of managing a household well: food, nutrition, budgeting, cleanliness and care for the family, using science.
Grade 7 Cooking & Food, Lesson 8.2 (grade 7)

honeycombEnglish
The six-sided wax cells bees build to store honey and raise young bees.
Grade 3 Cooking & Food, Lesson 6.1 (grade 3) · Explore Animals, Stop 5.2 (Ages 7–9) · Grade 2 Gardening & Animals, Lesson 6.4 (grade 2) · +2 more

honingEnglish
Straightening the knife’s fine edge, which bends over with use, by drawing it along a honing steel. It removes little or no metal.
Culinary Arts & Meal Planning, Lesson 2.1 (grade 9–12) · Grade 6 Cooking & Food, Lesson 1.2 (grade 6) · Grade 7 Cooking & Food, Lesson 1.4 (grade 7)

hospitalityEnglish
Welcoming guests, especially strangers, with food, rest and kindness; from the Latin hospes, guest or host.
Culinary Arts & Meal Planning, Lesson 10.5 (grade 9–12) · Grade 1 Cooking & Food, Lesson 8.4 (grade 1) · Grade 2 Cooking & Food, Lesson 8.4 (grade 2) · +3 more

hostEnglish
The person who welcomes the guests and serves the meal.
Grade 2 Cooking & Food, Lesson 8.4 (grade 2) · Explore Hospitality and Home · Ranger, Stop 3.1 (Ages 10–13) · Explore Hospitality and Home · Ranger, Stop 4.6 (Ages 10–13) · +3 more

hotEnglish
Very warm, warm enough to burn. Stoves, ovens, pans and steam are hot.
Kindergarten Cooking & Food, Lesson 4.1 (grade K)

hot holdingEnglish
Keeping cooked food at 140 °F (60 °C) or above until it is served, so bacteria cannot grow.
Grade 8 Cooking & Food, Lesson 8.3 (grade 8)

hot spotEnglish
A part of the food that heats much faster than the rest.
Grade 6 Cooking & Food, Lesson 4.2 (grade 6) · Grade 6 Geography: Physical Geography: The Earth’s Systems, Lesson 3.2 (grade 6)

hotel panEnglish
A rectangular steel pan used in restaurants; a full pan is about 12 × 20 inches, about two 9 × 13 pans.
Culinary Arts & Meal Planning, Lesson 10.3 (grade 9–12)

household managementEnglish
Running a home well: planning meals, buying food, keeping accounts, caring for the family and welcoming guests.
Grade 6 Cooking & Food, Lesson 2.4 (grade 6)

hullEnglish
The hard outer coat of a popcorn kernel.
Grade 4 Cooking & Food, Lesson 8.2 (grade 4) · Grade 1 Engineering & Physics, Lesson 6.1 (grade 1) · Grade 2 Engineering & Physics, Lesson 6.2 (grade 2) · +3 more

hunger scaleEnglish
A 1-to-5 scale you use to notice how hungry or full you are, from very hungry (1) to comfortably full (5).
Grade 5 Cooking & Food, Lesson 6.1 (grade 5)

hungryEnglish
When your body needs food. Your tummy may feel empty or growl.
Grade 1 Cooking & Food, Lesson 6.1 (grade 1) · Grade 2 Cooking & Food, Lesson 6.1 (grade 2) · Kindergarten Cooking & Food, Lesson 6.1 (grade K)

hydrationEnglish
Water (and other liquids) as a percentage of flour weight. Sandwich bread is about 60–65%; focaccia 75–85%.
Culinary Arts & Meal Planning, Lesson 6.1 (grade 9–12) · Culinary Arts & Meal Planning, Lesson 8.2 (grade 9–12) · Food Science, Lesson 4.4 (grade 9–12) · +3 more

hydrogen bondEnglish
A weak attraction between a slightly positive hydrogen on one molecule and a slightly negative atom (such as oxygen) on another.
Food Science, Lesson 2.1 (grade 9–12) · Textile Science & Clothing Construction, Lesson 1.2 (grade 9–12)

hydrogenationEnglish
Adding hydrogen to unsaturated oils with a nickel catalyst, turning double bonds into single bonds and making the oil more solid.
Food Science, Lesson 5.4 (grade 9–12)

hydrolysisEnglish
Splitting a molecule by adding water. Sucrose plus water gives glucose plus fructose: invert sugar.
Food Science, Lesson 3.1 (grade 9–12) · High School Geology, Lesson 3.1 (grade 9–12)

hypertonicEnglish
A solution with more solute than the cell’s contents; cells in it lose water and shrink.
Food Science, Lesson 8.2 (grade 9–12)

hypotonicEnglish
A solution with less solute than the cell’s contents; cells in it gain water and swell.
Food Science, Lesson 8.2 (grade 9–12)

hypsometerEnglish
An instrument explorers used to estimate altitude by measuring the exact temperature at which water boils.
Grade 7 Cooking & Food, Lesson 4.2 (grade 7)

ice bathEnglish
A sink or large bowl of ice and water in which a container of hot food is set and stirred to cool it quickly.
Culinary Arts & Meal Planning, Lesson 1.5 (grade 9–12) · Food Science, Lesson 7.5 (grade 9–12)

ice crystalEnglish
A tiny, solid piece of frozen water with a regular shape. Slow freezing makes large crystals; fast freezing makes small ones.
Grade 5 Cooking & Food, Lesson 4.4 (grade 5) · Grade 6 Cooking & Food, Lesson 4.4 (grade 6) · Grade 8 Cooking & Food, Lesson 4.4 (grade 8)

ice crystal growthEnglish
In slow freezing, fewer, larger crystals grow, piercing and tearing cell walls; the food leaks water (drip) when thawed.
Food Science, Lesson 8.5 (grade 9–12)

ice crystalsEnglish
Tiny pieces of frozen water. Small crystals feel smooth; big ones feel icy and crunchy.
Grade 4 Cooking & Food, Lesson 3.4 (grade 4) · Grade 7 Cooking & Food, Lesson 4.4 (grade 7)

ice harvestEnglish
Cutting thick blocks of ice from frozen ponds and lakes in winter to store and sell.
Grade 3 Cooking & Food, Lesson 4.1 (grade 3)

ice packEnglish
A frozen gel pack that keeps a lunch box cold. Two ice packs keep perishable food at a safe temperature.
Grade 3 Cooking & Food, Lesson 2.4 (grade 3)

ice popEnglish
Frozen juice or another drink on a stick.
Kindergarten Cooking & Food, Lesson 4.3 (grade K)

iceboxEnglish
A wooden cabinet lined with metal that kept food cold with a big block of ice, before electric refrigerators.
Grade 1 Cooking & Food, Lesson 4.3 (grade 1) · Grade 2 Cooking & Food, Lesson 4.3 (grade 2) · Kindergarten Cooking & Food, Lesson 1.4 (grade K)

icehouseEnglish
A building with thick walls where blocks of ice were packed in sawdust to keep them frozen all summer.
Grade 1 Cooking & Food, Lesson 4.3 (grade 1) · Grade 3 Cooking & Food, Lesson 4.1 (grade 3) · Grade 5 Cooking & Food, Lesson 4.4 (grade 5)

icemanEnglish
A worker who delivered blocks of ice to homes in a wagon or truck.
Grade 1 Cooking & Food, Lesson 4.3 (grade 1) · Grade 2 Cooking & Food, Lesson 4.3 (grade 2)

immune systemEnglish
The parts of your body that fight germs and other invaders.
Grade 4 Cooking & Food, Lesson 1.4 (grade 4) · Grade 5 Life Science: The Human Body, Lesson 8.1 (grade 5) · Grade 7 Life Science: Cells and Microbes, Lesson 4.4 (grade 7)

in seasonEnglish
Fruits and vegetables at their natural harvest time, when they are usually cheapest and best.
Culinary Arts & Meal Planning, Lesson 9.2 (grade 9–12)

incubateEnglish
To keep something at a steady warm temperature so microbes can grow.
Grade 8 Cooking & Food, Lesson 1.2 (grade 8) · Explore Animals · Ranger, Stop 2.8 (Ages 10–13) · Grade 1 Gardening & Animals, Lesson 6.1 (grade 1) · +2 more

indicatorEnglish
A substance that changes color in an acid or a base, such as the purple juice of red cabbage.
Grade 6 Cooking & Food, Lesson 4.3 (grade 6) · Tactics & Strategy, Lesson 7.3 (grade 4–7) · Grade 4 Gardening & Animals, Lesson 3.2 (grade 4)

indirect grillingEnglish
Cooking food on the side of the grill away from the fire with the lid closed, so it roasts gently in hot, smoky air.
Grade 8 Cooking & Food, Lesson 7.3 (grade 8)

indirect heatEnglish
Cooking beside the fire with the lid closed, so the grill works like an oven, for thick or bone-in foods.
Culinary Arts & Meal Planning, Lesson 7.4 (grade 9–12) · Grade 5 Cooking & Food, Lesson 7.1 (grade 5) · Grade 6 Cooking & Food, Lesson 7.3 (grade 6) · +2 more

informal settingEnglish
A dinner plate, fork on the left, knife (blade facing the plate) and spoon on the right, a water glass above the knife, and a napkin.
Culinary Arts & Meal Planning, Lesson 10.2 (grade 9–12)

infrared radiationEnglish
Light with wavelengths longer than red light, invisible to our eyes but felt as heat; it carries most of the heat from fire, coals and broiler elements.
Culinary Arts & Meal Planning, Lesson 3.3 (grade 9–12)

infused waterEnglish
Water with fruit, vegetables or herbs soaking in it for flavor.
Grade 2 Cooking & Food, Lesson 6.3 (grade 2)

ingredient listEnglish
The list on a package of everything in the food, in order from the most to the least by weight.
Grade 6 Cooking & Food, Lesson 1.3 (grade 6)

ingredients listEnglish
The list of everything in a food, in order from the most (by weight) to the least.
Grade 5 Cooking & Food, Lesson 6.3 (grade 5)

insoluble fiberEnglish
Fiber that does not dissolve, such as the cellulose in wheat bran and vegetable skins, which adds bulk.
Food Science, Lesson 3.5 (grade 9–12)

insulatedEnglish
Made with a layer that slows down heat moving in or out, like a lunch box that keeps cold food cold.
Grade 3 Cooking & Food, Lesson 2.4 (grade 3) · Grade 4 Cooking & Food, Lesson 1.2 (grade 4) · Grade 5 Cooking & Food, Lesson 2.4 (grade 5)

insulationEnglish
A material that slows down heat moving from one place to another, like sawdust around ice or the walls of a cooler.
Grade 3 Cooking & Food, Lesson 4.1 (grade 3) · Grade 7 Cooking & Food, Lesson 4.4 (grade 7) · Grade 5 Geography: Explorers, Navigators and Missionaries, Lesson 7.2 (grade 5) · +2 more

insulatorEnglish
A material that slows heat down, like wood, plastic, cloth and air.
Grade 4 Cooking & Food, Lesson 4.2 (grade 4) · Grade 6 Cooking & Food, Lesson 4.1 (grade 6) · Grade 1 Engineering & Physics, Lesson 4.2 (grade 1) · +2 more

internal temperatureEnglish
The temperature in the middle of a food, in its thickest part. This is what tells you if meat is safely cooked.
Grade 4 Cooking & Food, Lesson 1.1 (grade 4) · Grade 8 Cooking & Food, Lesson 1.3 (grade 8) · Explore Hospitality and Home · Ranger, Stop 1.1 (Ages 10–13)

inverse-square lawEnglish
From a small source, radiant intensity falls with the square of distance: twice as far, one-quarter as strong. A broiler is not a point, so this is only a rough guide.
Culinary Arts & Meal Planning, Lesson 3.3 (grade 9–12) · Physics, Lesson 4.2 (grade 11–12)

iodized saltEnglish
Table salt with a tiny bit of iodine added. Iodine is a mineral the body needs to make important messengers that control growth and energy.
Grade 4 Cooking & Food, Lesson 3.3 (grade 4)

ironEnglish
A mineral the body uses to build hemoglobin, which carries oxygen from the lungs to every cell.
Grade 7 Cooking & Food, Lesson 2.4 (grade 7) · Grade 1 Engineering & Physics, Lesson 3.4 (grade 1) · Kindergarten Engineering & Physics, Lesson 6.2 (grade K) · +1 more

jellyEnglish
A sweet, smooth spread made from fruit juice and sugar. Jam is made with pieces of fruit.
Kindergarten Cooking & Food, Lesson 7.4 (grade K)

johnnycakeEnglish
A flat cornmeal cake cooked on a griddle, eaten in America since colonial days. Also called a hoecake or journey cake.
Grade 4 Cooking & Food, Lesson 8.1 (grade 4) · Explore Hospitality and Home · Expert, Stop 1.4 (Ages 14+)

joule (J)English
The SI unit of energy. 4.184 J = 1 calorie (small c); 1 food Calorie = 1 kcal = 4,184 J.
Food Science, Lesson 2.2 (grade 9–12) · Grade 7 Engineering & Physics, Lesson 1.1 (grade 7)

julienneEnglish
A thin matchstick about ⅛ × ⅛ inch and 1–2 inches long (fine julienne is 1⁄16 inch).
Culinary Arts & Meal Planning, Lesson 2.2 (grade 9–12) · Grade 6 Cooking & Food, Lesson 1.2 (grade 6)

kabobEnglish
Small pieces of food threaded onto a stick.
Grade 1 Cooking & Food, Lesson 7.4 (grade 1) · Kindergarten Cooking & Food, Lesson 1.3 (grade K)

kernelEnglish
One seed of a grain plant, like wheat, corn or rice.
Grade 2 Cooking & Food, Lesson 2.3 (grade 2) · Grade 4 Gardening & Animals, Lesson 1.4 (grade 4)

kid knifeEnglish
A butter knife or a plastic or nylon knife that cuts soft food but not fingers.
Grade 2 Cooking & Food, Lesson 1.3 (grade 2)

kid-free zoneEnglish
A space of about 3 feet (one big step) around the stove where children do not go while it is on.
Grade 1 Cooking & Food, Lesson 1.4 (grade 1) · Grade 2 Cooking & Food, Lesson 7.1 (grade 2) · Grade 3 Cooking & Food, Lesson 7.1 (grade 3) · +2 more

kill stepEnglish
A step, usually cooking to a safe temperature, that destroys harmful bacteria. Ready-to-eat foods have none left, so they must be handled with extra care.
Culinary Arts & Meal Planning, Lesson 1.3 (grade 9–12)

kitchen rulesEnglish
The family’s list of ways to stay safe and clean while cooking.
Grade 2 Cooking & Food, Lesson 1.3 (grade 2)

kneadEnglish
To push, fold and turn dough with your hands to make it stretchy.
Grade 2 Cooking & Food, Lesson 5.4 (grade 2) · Grade 6 Cooking & Food, Lesson 5.3 (grade 6) · Kindergarten Cooking & Food, Lesson 5.1 (grade K) · +2 more

kneadingEnglish
Pushing, folding and turning dough to develop gluten into a strong, elastic network that traps gas.
Culinary Arts & Meal Planning, Lesson 6.2 (grade 9–12) · Grade 8 Cooking & Food, Lesson 5.3 (grade 8)

Koch’s postulatesEnglish
Koch’s rules for proving that a germ causes a disease: find it in every sick animal, grow it pure, show that it causes the same disease in a healthy animal, and find it again.
Grade 7 Cooking & Food, Lesson 1.2 (grade 7)

kombuEnglish
A kind of dried seaweed (kelp) used in Japan to make broth.
Grade 5 Cooking & Food, Lesson 3.1 (grade 5) · Grade 8 Cooking & Food, Lesson 3.2 (grade 8)

lab reportEnglish
A written record of an experiment: title, question, hypothesis, materials, procedure, data, analysis, conclusion and sources of error.
Food Science, Lesson 1.5 (grade 9–12)

label and dateEnglish
Writing what a container holds and the date it was made, so the family knows what to eat first.
Grade 8 Cooking & Food, Lesson 8.2 (grade 8)

lactic acidEnglish
The acid yogurt bacteria make from lactose, the sugar in milk. It makes yogurt tangy and thick and keeps many harmful germs from growing.
Grade 8 Cooking & Food, Lesson 1.2 (grade 8)

lactic acid bacteriaEnglish
Bacteria (such as Lactobacillus species) that ferment sugars into lactic acid and sometimes acetic acid, souring the food.
Food Science, Lesson 6.3 (grade 9–12) · Grade 4 Cooking & Food, Lesson 5.4 (grade 4)

lactic fermentationEnglish
Fermentation by lactic acid bacteria that turns sugars into lactic acid, souring and preserving vegetables, milk and other foods.
Food Science, Lesson 6.4 (grade 9–12)

laminatedEnglish
Made of many thin, separate layers. A flaky crust is roughly laminated with sheets of fat between sheets of dough.
Grade 8 Cooking & Food, Lesson 5.2 (grade 8)

laminationEnglish
Layers of dough separated by layers of fat; in the oven the fat melts and its water turns to steam, puffing the layers apart.
Food Science, Lesson 5.4 (grade 9–12) · Explore Hospitality and Home · Expert, Stop 1.7 (Ages 14+)

latent heatEnglish
Heat absorbed or released when a substance changes state (melting, boiling) without changing temperature.
Culinary Arts & Meal Planning, Lesson 4.1 (grade 9–12) · Food Science, Lesson 2.3 (grade 9–12) · Grade 7 Cooking & Food, Lesson 4.3 (grade 7) · +1 more

latent heat of vaporizationEnglish
The energy needed to turn liquid water into steam without changing its temperature: about 2,260 J per gram.
Culinary Arts & Meal Planning, Lesson 3.1 (grade 9–12) · Body Mechanics of Sport, Lesson 6.4 (grade 8–12)

latherEnglish
The bubbly foam you make when you rub soap and water together.
Grade 2 Cooking & Food, Lesson 1.1 (grade 2)

leavenEnglish
An old word for yeast or anything that makes dough rise.
Grade 1 Cooking & Food, Lesson 5.4 (grade 1) · Grade 2 Cooking & Food, Lesson 5.4 (grade 2) · Grade 4 Cooking & Food, Lesson 5.4 (grade 4) · +3 more

leaveningEnglish
An ingredient that makes dough or batter rise by filling it with gas bubbles: yeast, baking soda or baking powder.
Grade 4 Cooking & Food, Lesson 5.3 (grade 4) · Explore Hospitality and Home · Expert, Stop 1.6 (Ages 14+) · Explore Hospitality and Home · Ranger, Stop 1.6 (Ages 10–13)

lecithinEnglish
A family of phospholipids found in egg yolk and soybeans; a natural emulsifier.
Food Science, Lesson 5.3 (grade 9–12) · Grade 4 Cooking & Food, Lesson 5.2 (grade 4) · Grade 5 Cooking & Food, Lesson 5.2 (grade 5) · +1 more

leftoversEnglish
Food that is not eaten at one meal and is saved for later.
Grade 1 Cooking & Food, Lesson 8.3 (grade 1) · Grade 3 Cooking & Food, Lesson 1.4 (grade 3) · Grade 4 Cooking & Food, Lesson 8.3 (grade 4) · +1 more

legumeEnglish
A plant with seeds in pods, such as beans, peas and lentils; dried beans are rich in protein and fiber.
Culinary Arts & Meal Planning, Lesson 4.5 (grade 9–12) · Grade 2 Cooking & Food, Lesson 2.2 (grade 2) · Grade 4 Cooking & Food, Lesson 2.3 (grade 4) · +3 more

legumesEnglish
Plants whose seeds grow in pods, such as beans, peas, lentils and peanuts; they are rich in protein and fiber.
Grade 5 Cooking & Food, Lesson 2.3 (grade 5)

lensEnglish
A curved piece of clear glass that bends light and makes things look bigger.
Grade 1 Cooking & Food, Lesson 1.1 (grade 1) · Grade 3 Engineering & Physics, Lesson 6.4 (grade 3) · Geopolitics: The Great Ideas, Lesson 5.3 (grade 9–12) · +2 more

lentilsEnglish
Small, flat seeds of a plant in the bean family. They cook quickly into a soft, filling soup.
Grade 1 Cooking & Food, Lesson 6.4 (grade 1)

levelEnglish
To scrape off the extra on top of a measuring cup or spoon so it is just full.
Grade 1 Cooking & Food, Lesson 8.1 (grade 1) · Grade 2 Cooking & Food, Lesson 8.1 (grade 2) · Grade 3 Cooking & Food, Lesson 8.2 (grade 3) · +2 more

level measurementEnglish
Filling a measuring cup or spoon and sweeping off the excess with a straight edge so it holds exactly its stated volume.
Culinary Arts & Meal Planning, Lesson 2.5 (grade 9–12) · Grade 5 Cooking & Food, Lesson 8.1 (grade 5) · Grade 12 Physical Education & Health, Lesson 3.1 (grade 12)

ligninEnglish
The tough material that holds wood fibers together. When it smolders it makes the compounds that give smoke its spicy, smoky aroma.
Grade 8 Cooking & Food, Lesson 7.3 (grade 8)

likingEnglish
The actual enjoyment we feel while eating something. It depends on different brain chemicals and is not the same as wanting.
Grade 7 Cooking & Food, Lesson 6.2 (grade 7)

liquidEnglish
Something that flows and takes the shape of its cup, like milk or melted butter.
Grade 1 Cooking & Food, Lesson 4.1 (grade 1) · Kindergarten Cooking & Food, Lesson 4.2 (grade K) · Kindergarten Earth Science: God Made the Ground and Sky, Lesson 3.1 (grade K)

liquid measuring cupEnglish
A clear cup with a spout and lines below the rim, read at eye level at the bottom of the curved surface.
Culinary Arts & Meal Planning, Lesson 2.5 (grade 9–12) · Grade 2 Cooking & Food, Lesson 8.1 (grade 2) · Grade 5 Cooking & Food, Lesson 8.1 (grade 5)

listEnglish
Things written or drawn in a row so you remember them.
Kindergarten Cooking & Food, Lesson 8.2 (grade K) · Electronics & Microcontrollers, Lesson 9.3 (grade 9–12)

listenEnglish
To hear carefully and then do what you hear.
Kindergarten Cooking & Food, Lesson 1.2 (grade K)

log reductionEnglish
A tenfold reduction in the number of germs. A 5-log reduction leaves 1 in 100,000, killing 99.999%.
Food Science, Lesson 7.1 (grade 9–12)

loss leaderEnglish
An item sold at a very low price to bring shoppers into the store.
Culinary Arts & Meal Planning, Lesson 9.2 (grade 9–12)

maceEnglish
The lacy red covering around a nutmeg seed, dried and used as a separate spice with a similar, more delicate flavor.
Grade 8 Cooking & Food, Lesson 7.1 (grade 8)

macronutrientEnglish
A nutrient the body needs in large amounts, measured in grams: carbohydrate, protein and fat.
Grade 6 Cooking & Food, Lesson 2.1 (grade 6) · Grade 8 Earth Science: Earth Resources and Careers, Lesson 1.4 (grade 8) · Grade 5 Gardening & Animals, Lesson 5.3 (grade 5) · +1 more

macronutrientsEnglish
The nutrients the body needs in large amounts: carbohydrate, protein and fat (and water).
Culinary Arts & Meal Planning, Lesson 8.2 (grade 9–12) · Food Science, Lesson 10.1 (grade 9–12) · Grade 7 Cooking & Food, Lesson 2.2 (grade 7) · +2 more

magnetronEnglish
The part inside a microwave oven that makes the microwaves. It was first built for radar.
Grade 4 Cooking & Food, Lesson 4.1 (grade 4) · Grade 6 Cooking & Food, Lesson 4.2 (grade 6)

Maillard reactionEnglish
Browning reactions between amino acids and sugars that begin to go quickly above about 280–300 °F (140–150 °C), creating hundreds of savory flavor compounds.
Culinary Arts & Meal Planning, Lesson 3.1 (grade 9–12) · Food Science, Lesson 3.2 (grade 9–12) · Food Science, Lesson 4.3 (grade 9–12) · +3 more

make aheadEnglish
To prepare part or all of a dish earlier, so there is less to do when guests arrive.
Grade 3 Cooking & Food, Lesson 8.1 (grade 3)

make-aheadEnglish
A dish or step that can be done hours or a day before the feast, such as bread, dessert or chopping vegetables.
Grade 7 Cooking & Food, Lesson 8.4 (grade 7)

make-ahead breakfastEnglish
A breakfast cooked ahead of time and reheated on busy mornings.
Grade 3 Cooking & Food, Lesson 8.3 (grade 3)

make-ahead dishEnglish
A dish prepared hours or a day before and reheated or served cold.
Culinary Arts & Meal Planning, Lesson 10.4 (grade 9–12)

mannaEnglish
The food God sent from heaven to feed His people in the wilderness.
Grade 1 Cooking & Food, Lesson 6.1 (grade 1) · Grade 3 Cooking & Food, Lesson 8.3 (grade 3) · Kindergarten Cooking & Food, Lesson 3.4 (grade K)

mannersEnglish
Kind and polite ways of acting, like saying please and thank you and waiting until everyone is served.
Kindergarten Cooking & Food, Lesson 8.1 (grade K) · Explore Hospitality and Home, Stop 2.6 (Ages 7–9)

margarineEnglish
A water-in-oil emulsion of fat (now usually vegetable oils) with water or milk, made to resemble butter; U.S. margarine must contain at least 80% fat.
Food Science, Lesson 5.5 (grade 9–12) · Grade 8 Cooking & Food, Lesson 5.2 (grade 8)

marinadeEnglish
A seasoned liquid, often with oil and an acid like lemon juice, that food soaks in before cooking for flavor.
Grade 5 Cooking & Food, Lesson 7.1 (grade 5)

marinaraEnglish
A quick Italian tomato sauce of tomatoes, garlic, olive oil and herbs, simmered briefly.
Culinary Arts & Meal Planning, Lesson 5.2 (grade 9–12)

mashEnglish
To press soft food until it is smooth.
Grade 2 Cooking & Food, Lesson 5.1 (grade 2)

Mason jarEnglish
A glass jar with a threaded neck and a screw-on lid, patented by John Landis Mason in 1858.
Grade 4 Cooking & Food, Lesson 4.3 (grade 4)

massEnglish
The amount of matter in an object, measured in grams (g) or kilograms. A kitchen scale measures mass; a measuring cup measures volume.
Food Science, Lesson 1.1 (grade 9–12) · Grade 5 Earth Science: The Sky: Sun, Moon and Stars, Lesson 5.3 (grade 5) · Grade 5 Earth Science: The Sky: Sun, Moon and Stars, Lesson 5.4 (grade 5) · +3 more

meal planEnglish
A written list of the meals for a set period, usually a week, made before shopping.
Culinary Arts & Meal Planning, Lesson 9.1 (grade 9–12) · Grade 3 Cooking & Food, Lesson 8.3 (grade 3) · Grade 5 Cooking & Food, Lesson 8.2 (grade 5)

mealtimeEnglish
The time of day when people stop working and eat together.
Grade 1 Cooking & Food, Lesson 8.2 (grade 1)

meanEnglish
The average of a set of measurements: add them and divide by how many there are.
Food Science, Lesson 1.1 (grade 9–12) · Grade 7 Earth Science: Earth History and the Flood, Lesson 8.4 (grade 7) · Grade 8 Earth Science: Earth Resources and Careers, Lesson 9.4 (grade 8) · +2 more

melanoidinsEnglish
The brown, large molecules formed late in the Maillard reaction.
Food Science, Lesson 4.3 (grade 9–12)

meltEnglish
To change from a solid to a liquid when warmed, like butter in a pan or ice in the sun.
Grade 1 Cooking & Food, Lesson 4.1 (grade 1) · Grade 3 Cooking & Food, Lesson 4.1 (grade 3) · Kindergarten Cooking & Food, Lesson 4.2 (grade K) · +1 more

menuEnglish
The planned list of dishes and courses for a meal.
Culinary Arts & Meal Planning, Lesson 10.5 (grade 9–12) · Grade 2 Cooking & Food, Lesson 8.3 (grade 2) · Grade 3 Cooking & Food, Lesson 8.4 (grade 3) · +3 more

menu planEnglish
A written plan of what the family will eat each day, made before shopping.
Grade 7 Cooking & Food, Lesson 8.2 (grade 7)

metabolismEnglish
All the chemical work the body does to turn food into energy and building materials.
Grade 8 Cooking & Food, Lesson 2.1 (grade 8) · Explore Animals · Expert, Stop 6.3 (Ages 14+) · Explore Animals · Ranger, Stop 2.3 (Ages 10–13) · +3 more

microbeEnglish
A living thing too small to see without a microscope, such as a bacterium, a yeast or a mold.
Grade 5 Cooking & Food, Lesson 1.3 (grade 5) · Grade 8 Cooking & Food, Lesson 1.2 (grade 8) · Grade 4 Gardening & Animals, Lesson 3.3 (grade 4) · +3 more

micronutrientsEnglish
Vitamins and minerals, needed in small amounts and supplying no energy themselves.
Food Science, Lesson 10.1 (grade 9–12)

microscopeEnglish
A tool with a special glass lens that makes tiny things look big.
Grade 1 Cooking & Food, Lesson 1.1 (grade 1) · Grade 2 Cooking & Food, Lesson 3.2 (grade 2) · Grade 1 Earth Science: Rocks, Water and Weather, Lesson 8.3 (grade 1) · +3 more

microwavesEnglish
Electromagnetic waves (in ovens, 2.45 gigahertz, about 12 cm long) that make water molecules in food twist back and forth and heat up.
Food Science, Lesson 2.5 (grade 9–12) · Grade 4 Cooking & Food, Lesson 4.1 (grade 4) · Grade 6 Cooking & Food, Lesson 4.2 (grade 6)

minceEnglish
To cut into very fine pieces, smaller than a chop.
Culinary Arts & Meal Planning, Lesson 2.3 (grade 9–12) · Grade 6 Cooking & Food, Lesson 1.2 (grade 6) · Grade 7 Cooking & Food, Lesson 1.4 (grade 7)

mineEnglish
A place deep underground where people dig out rock, salt or metal.
Grade 2 Cooking & Food, Lesson 7.3 (grade 2) · Explore Great Battles · Ranger, Stop 3.2 (Ages 10–13)

mirepoixEnglish
A mix of diced onion, carrot and celery, classically 2 parts onion to 1 part each carrot and celery by weight.
Culinary Arts & Meal Planning, Lesson 4.4 (grade 9–12) · Explore Hospitality and Home · Expert, Stop 1.5 (Ages 14+) · Explore Hospitality and Home · Ranger, Stop 1.5 (Ages 10–13)

mise en placeEnglish
French for “putting in place”: having every ingredient measured and prepared and every tool ready before cooking begins.
Culinary Arts & Meal Planning, Lesson 1.2 (grade 9–12) · Culinary Arts & Meal Planning, Lesson 10.5 (grade 9–12) · Grade 3 Cooking & Food, Lesson 8.2 (grade 3) · +3 more

moisture contentEnglish
The mass of water in a food as a percentage of its total mass (wet basis).
Food Science, Lesson 8.1 (grade 9–12) · Architecture & Civil Engineering, Lesson 5.1 (grade 9–12)

moisture lossEnglish
The water and juices a food gives up as its proteins tighten in the heat, measured by weighing before and after cooking.
Grade 7 Cooking & Food, Lesson 4.3 (grade 7)

moisture migrationEnglish
Water moving from a wetter food into a drier one when they touch, which makes crisp foods soggy.
Grade 8 Cooking & Food, Lesson 3.4 (grade 8)

molar volumeEnglish
The volume of one mole of a gas: about 24.5 L at 25 °C and 1 atm.
Food Science, Lesson 6.1 (grade 9–12)

moldEnglish
A tiny living thing (a kind of fungus) that grows on old food and looks fuzzy and green, blue, white or black.
Grade 2 Cooking & Food, Lesson 1.2 (grade 2) · Grade 1 Earth Science: Rocks, Water and Weather, Lesson 2.2 (grade 1) · Grade 1 Earth Science: Rocks, Water and Weather, Lesson 7.2 (grade 1) · +3 more

moleculeEnglish
The tiniest bit of a substance, such as water, that is still that substance.
Grade 4 Cooking & Food, Lesson 4.1 (grade 4)

MoluccasEnglish
The “Spice Islands” of eastern Indonesia, once the world’s only source of cloves and nutmeg.
Grade 7 Cooking & Food, Lesson 7.1 (grade 7)

monosaccharideEnglish
A single sugar unit, such as glucose, fructose or galactose (all C6H12O6).
Food Science, Lesson 3.1 (grade 9–12)

monter au beurreEnglish
Swirling a little cold butter into a finished pan sauce to make it glossy and rich.
Culinary Arts & Meal Planning, Lesson 5.3 (grade 9–12)

Mornay sauceEnglish
Béchamel with cheese melted in.
Culinary Arts & Meal Planning, Lesson 5.1 (grade 9–12)

mother sauceEnglish
One of the five basic sauces of classical French cooking from which many others are made: béchamel, velouté, espagnole (brown), tomato and hollandaise.
Culinary Arts & Meal Planning, Lesson 5.1 (grade 9–12)

mouthfeelEnglish
How a food or drink feels in your mouth: thick or thin, smooth or gritty, creamy or icy, crisp or soft.
Grade 4 Cooking & Food, Lesson 3.4 (grade 4) · Grade 5 Cooking & Food, Lesson 3.4 (grade 5) · Grade 6 Cooking & Food, Lesson 3.4 (grade 6) · +1 more

MSG (monosodium glutamate)English
The sodium salt of glutamic acid, a seasoning first made by Ikeda; chemically identical to the glutamate in tomatoes and cheese.
Food Science, Lesson 9.2 (grade 9–12) · Grade 8 Cooking & Food, Lesson 3.2 (grade 8)

muffin methodEnglish
Whisk the dry ingredients in one bowl and the wet (including liquid fat) in another, then fold them together briefly, just until moistened.
Culinary Arts & Meal Planning, Lesson 6.3 (grade 9–12)

muscle fiberEnglish
A long cell made of contractile proteins (myosin and actin); bundles of fibers make up meat.
Food Science, Lesson 4.5 (grade 9–12) · Grade 7 Physical Education & Health, Lesson 4.1 (grade 7)

mustardEnglish
A spicy yellow or brown sauce made from ground mustard seeds. It helps oil and vinegar stay mixed.
Kindergarten Cooking & Food, Lesson 5.2 (grade K)

myosinEnglish
One of the main proteins in muscle. Salt partly dissolves and loosens it, so the muscle can hold more water.
Grade 7 Cooking & Food, Lesson 5.4 (grade 7)

MyPlateEnglish
The USDA’s food-guide icon from 2011: a plate divided into fruits, vegetables, grains and protein, with a cup of dairy beside it. The Dietary Guidelines for Americans, 2025–2030 (January 2026) use a food pyramid instead.
Culinary Arts & Meal Planning, Lesson 8.1 (grade 9–12) · Food Science, Lesson 10.3 (grade 9–12) · Grade 1 Cooking & Food, Lesson 2.1 (grade 1) · +3 more

napkinEnglish
A cloth or paper square for wiping your mouth and fingers. It goes on your lap during the meal.
Kindergarten Cooking & Food, Lesson 8.1 (grade K) · Explore Hospitality and Home · Ranger, Stop 2.3 (Ages 10–13) · Explore Hospitality and Home, Stop 2.3 (Ages 7–9)

natural releaseEnglish
Letting a pressure cooker cool until the pressure drops by itself, rather than venting steam quickly.
Culinary Arts & Meal Planning, Lesson 4.5 (grade 9–12)

naturally occurring sugarsEnglish
Sugars that are part of whole foods, like fructose in fruit and lactose in milk, which come packaged with fiber, water, vitamins and protein.
Grade 7 Cooking & Food, Lesson 6.3 (grade 7)

nectarEnglish
A sweet, watery juice made by flowers. Bees drink it and turn it into honey.
Grade 3 Cooking & Food, Lesson 6.1 (grade 3) · Explore Animals · Ranger, Stop 2.3 (Ages 10–13) · Explore Animals · Ranger, Stop 5.2 (Ages 10–13) · +3 more

neuronEnglish
A nerve cell. Neurons pass signals to each other with electrical pulses and chemical messengers.
Grade 7 Cooking & Food, Lesson 6.1 (grade 7) · Grade 5 Life Science: The Human Body, Lesson 6.1 (grade 5)

neurotransmitterEnglish
A chemical messenger that carries a signal from one neuron to the next.
Grade 7 Cooking & Food, Lesson 6.1 (grade 7) · Grade 8 Cooking & Food, Lesson 6.2 (grade 8)

neutralizationEnglish
An acid reacting with a base to form water and a salt; with baking soda, carbon dioxide is also released.
Food Science, Lesson 6.5 (grade 9–12)

Newton’s law of coolingEnglish
The rate of cooling is proportional to the temperature difference between the food and its surroundings.
Food Science, Lesson 7.5 (grade 9–12) · Electronics & Microcontrollers, Lesson 8.5 (grade 9–12)

non-heme ironEnglish
Iron from plant foods and fortified grains, such as beans, lentils, spinach and iron-fortified cereal. The body absorbs less of it, but vitamin C helps a great deal.
Grade 7 Cooking & Food, Lesson 2.4 (grade 7)

non-reactive panEnglish
Stainless steel, enameled cast iron or glass, which does not react with acidic foods.
Culinary Arts & Meal Planning, Lesson 5.2 (grade 9–12)

nourishEnglish
To feed the body what it needs to grow and stay strong.
Grade 1 Cooking & Food, Lesson 2.1 (grade 1) · Grade 2 Cooking & Food, Lesson 6.2 (grade 2)

nutrientEnglish
Something in food that the body needs to grow, move, heal and stay well, such as protein, vitamins and minerals.
Grade 4 Cooking & Food, Lesson 2.1 (grade 4) · Grade 5 Cooking & Food, Lesson 2.1 (grade 5) · Grade 2 Gardening & Animals, Lesson 5.4 (grade 2) · +3 more

nutrient-denseEnglish
Describes foods that give lots of vitamins, minerals, fiber or protein for their energy, like fruits, vegetables, whole grains, beans, eggs and milk.
Grade 6 Cooking & Food, Lesson 6.4 (grade 6) · Grade 8 Cooking & Food, Lesson 2.4 (grade 8) · Grade 7 Physical Education & Health, Lesson 3.2 (grade 7)

nutrient-dense foodEnglish
A food that supplies vitamins, minerals and other nourishing substances in good amounts for its energy, such as vegetables, fruits, whole grains, beans, eggs, fish and milk.
Culinary Arts & Meal Planning, Lesson 8.1 (grade 9–12) · Grade 7 Cooking & Food, Lesson 2.1 (grade 7) · Grade 11 Physical Education & Health, Lesson 3.2 (grade 11) · +2 more

Nutrition Facts labelEnglish
The chart on packaged food that tells how much of each nutrient is in one serving.
Grade 3 Cooking & Food, Lesson 6.3 (grade 3) · Grade 4 Cooking & Food, Lesson 6.3 (grade 4) · Grade 5 Cooking & Food, Lesson 6.3 (grade 5) · +3 more

oatsEnglish
A whole grain. Rolled oats are oat seeds pressed flat so they cook or soften quickly.
Kindergarten Cooking & Food, Lesson 2.4 (grade K)

odorantEnglish
A molecule light enough to float through the air and be detected by the nose.
Grade 7 Cooking & Food, Lesson 3.2 (grade 7)

odorant receptorEnglish
A protein on olfactory neurons that binds odor molecules. Humans have about 400 working types, coded by a large family of genes.
Food Science, Lesson 9.3 (grade 9–12)

oilEnglish
A smooth, slippery liquid made from plants such as olives, corn or sunflowers. Oil does not mix with water.
Kindergarten Cooking & Food, Lesson 5.2 (grade K)

oil-in-water emulsionEnglish
Oil droplets dispersed in water, such as milk, mayonnaise and vinaigrette.
Food Science, Lesson 5.3 (grade 9–12)

oleoEnglish
The soft, low-melting part of beef fat that Mège-Mouriès separated and used; the source of the old name “oleomargarine.”
Food Science, Lesson 5.5 (grade 9–12)

olfactionEnglish
The sense of smell.
Food Science, Lesson 9.3 (grade 9–12) · Grade 8 Cooking & Food, Lesson 3.3 (grade 8)

olfactoryEnglish
Having to do with the sense of smell. Say it “ol-FAK-tor-ee.”
Grade 3 Cooking & Food, Lesson 3.2 (grade 3)

olfactory declineEnglish
The gradual loss of the sense of smell that many people experience as they grow older, usually after about age 60.
Grade 7 Cooking & Food, Lesson 3.3 (grade 7)

olfactory receptorEnglish
A protein on a smell nerve cell in the nose that fits certain odorant molecules. Humans have about 400 working kinds.
Grade 7 Cooking & Food, Lesson 3.2 (grade 7)

olfactory receptorsEnglish
Smell-sensing proteins on nerve cells high inside the nose. People have about 400 kinds.
Grade 6 Cooking & Food, Lesson 3.2 (grade 6) · Grade 5 Life Science: The Human Body, Lesson 7.3 (grade 5)

olive oilEnglish
Oil pressed from olives. People in Bible lands have used it for cooking and lamps for thousands of years.
Grade 3 Cooking & Food, Lesson 5.2 (grade 3)

omega-3 fatsEnglish
Special fats found in fish like salmon and in walnuts and flaxseed, which the body uses for the brain, eyes and heart.
Grade 7 Cooking & Food, Lesson 2.3 (grade 7)

orchardEnglish
A field of fruit trees.
Grade 1 Cooking & Food, Lesson 3.4 (grade 1) · Grade 1 Gardening & Animals, Lesson 1.3 (grade 1) · Grade 2 Gardening & Animals, Lesson 7.4 (grade 2) · +1 more

orthonasal smellEnglish
Smelling through the nostrils, as when sniffing a rose.
Food Science, Lesson 9.3 (grade 9–12) · Grade 6 Cooking & Food, Lesson 3.2 (grade 6) · Grade 7 Cooking & Food, Lesson 3.2 (grade 7)

osmosisEnglish
The movement of water through a semipermeable membrane from a region of lower solute concentration to one of higher solute concentration.
Food Science, Lesson 8.2 (grade 9–12) · Grade 7 Cooking & Food, Lesson 5.4 (grade 7) · Grade 7 Life Science: Cells and Microbes, Lesson 2.3 (grade 7) · +1 more

ounce-equivalentEnglish
An older MyPlate measure for grains and protein. The Dietary Guidelines for Americans, 2025–2030 count servings instead: 3 oz cooked meat, poultry or seafood, 1 egg or ½ cup beans is one protein serving; 1 slice of bread or ½ cup cooked brown rice or oats is one whole-grain serving (realfood.gov, 2026).
Culinary Arts & Meal Planning, Lesson 8.1 (grade 9–12) · Grade 7 Physical Education & Health, Lesson 3.2 (grade 7)

outbreakEnglish
Two or more cases of the same illness linked to a common source.
Food Science, Lesson 7.3 (grade 9–12) · Grade 7 Cooking & Food, Lesson 1.1 (grade 7) · Grade 8 Cooking & Food, Lesson 1.1 (grade 8)

outside-in ruleEnglish
Flatware is set in the order it will be used, from the outside toward the plate.
Culinary Arts & Meal Planning, Lesson 10.2 (grade 9–12) · Explore Hospitality and Home · Expert, Stop 2.1 (Ages 14+) · Explore Hospitality and Home · Ranger, Stop 2.1 (Ages 10–13)

ovenEnglish
A hot box that bakes food with hot air all around it.
Kindergarten Cooking & Food, Lesson 4.4 (grade K)

oven springEnglish
The quick rise of bread in the first minutes of baking, as gas expands and the yeast makes a last burst of carbon dioxide.
Culinary Arts & Meal Planning, Lesson 6.2 (grade 9–12) · Food Science, Lesson 6.2 (grade 9–12) · Grade 5 Cooking & Food, Lesson 5.4 (grade 5) · +3 more

overrunEnglish
The percentage increase in volume when air is whipped into a liquid.
Food Science, Lesson 4.1 (grade 9–12) · Grade 8 Cooking & Food, Lesson 4.4 (grade 8)

ovotransferrin and ovalbuminEnglish
Two egg-white proteins. Ovotransferrin sets first, around 140–145 °F (60–63 °C); ovalbumin, most of the white, around 175–180 °F (80 °C).
Food Science, Lesson 4.2 (grade 9–12)

palateEnglish
A person’s sense of taste, or the roof of the mouth. A “trained palate” notices small differences.
Grade 8 Cooking & Food, Lesson 3.1 (grade 8)

pan drippingsEnglish
The browned bits and juices left in a pan after cooking meat. They give gravy its flavor.
Grade 4 Cooking & Food, Lesson 5.1 (grade 4)

panadeEnglish
A paste of bread or crumbs soaked in milk that keeps meatloaf and meatballs moist and tender. Say it “puh-NAHD.”
Grade 8 Cooking & Food, Lesson 1.3 (grade 8)

pan-fryEnglish
To cook food in a shallow layer of hot oil in a skillet, turning it so each side browns.
Grade 6 Cooking & Food, Lesson 1.4 (grade 6)

pan-fryingEnglish
Cooking food in a shallow layer of hot fat, about ¼ to ½ inch deep, turning it once so each side browns.
Culinary Arts & Meal Planning, Lesson 3.4 (grade 9–12)

pankoEnglish
Japanese-style bread crumbs made from crustless bread, coarsely flaked and dried. Their large, airy flakes brown and stay crisp.
Grade 7 Cooking & Food, Lesson 3.4 (grade 7)

pantry staplesEnglish
Shelf-stable foods kept on hand, such as rice, pasta, beans, canned tomatoes, flour, oil and spices.
Culinary Arts & Meal Planning, Lesson 9.1 (grade 9–12)

panzanellaEnglish
A Tuscan salad of day-old bread, tomatoes and vegetables, made to use bread that would otherwise be wasted.
Food Science, Lesson 3.4 (grade 9–12)

papillaeEnglish
The small bumps on the tongue. Fungiform, foliate and circumvallate papillae contain taste buds.
Food Science, Lesson 9.1 (grade 9–12) · Grade 2 Cooking & Food, Lesson 3.2 (grade 2) · Grade 3 Cooking & Food, Lesson 3.1 (grade 3) · +3 more

parasiteEnglish
An organism that lives on or in a host, such as Toxoplasma or the worm Trichinella; cooking and sometimes freezing destroy them.
Food Science, Lesson 7.1 (grade 9–12) · Grade 4 Gardening & Animals, Lesson 4.4 (grade 4) · Grade 6 Gardening & Animals, Lesson 4.4 (grade 6)

parched cornEnglish
In the Bible, grain such as barley or wheat roasted in a dry pan until toasty and crunchy. In early America, dried corn kernels toasted the same way.
Grade 4 Cooking & Food, Lesson 8.2 (grade 4)

parfaitEnglish
Layers of yogurt, fruit and a crunchy topping in a glass. The word is French for “perfect.”
Grade 2 Cooking & Food, Lesson 2.4 (grade 2) · Kindergarten Cooking & Food, Lesson 1.4 (grade K)

parsleyEnglish
A bright green, mild herb used in soups, salads and sauces.
Grade 1 Cooking & Food, Lesson 7.2 (grade 1)

pasta e fagioliEnglish
Italian for “pasta and beans,” a thick, hearty soup traditionally made from inexpensive pantry staples.
Grade 7 Cooking & Food, Lesson 8.3 (grade 7)

pasteurizationEnglish
Heating food (such as milk or juice) enough to kill harmful vegetative microbes, without sterilizing it. Pasteurized milk must still be refrigerated.
Food Science, Lesson 8.4 (grade 9–12) · Grade 5 Cooking & Food, Lesson 1.3 (grade 5) · Grade 5 Gardening & Animals, Lesson 6.2 (grade 5) · +3 more

pathogenEnglish
A microorganism that can cause disease.
Food Science, Lesson 7.1 (grade 9–12) · Grade 8 Cooking & Food, Lesson 1.1 (grade 8) · Explore Hospitality and Home · Expert, Stop 1.1 (Ages 14+) · +3 more

pearlashEnglish
Potassium carbonate refined from wood ashes; the first chemical leavener used in American recipes.
Culinary Arts & Meal Planning, Lesson 5.5 (grade 9–12) · Explore Hospitality and Home · Expert, Stop 1.6 (Ages 14+)

pectinEnglish
A carbohydrate from fruit cell walls that forms a gel with sugar and acid; it sets jam.
Food Science, Lesson 8.4 (grade 9–12) · Grade 8 Cooking & Food, Lesson 4.3 (grade 8)

pemmicanEnglish
A food made long ago by Native Americans of dried meat pounded with fat and sometimes berries.
Grade 2 Cooking & Food, Lesson 4.4 (grade 2) · Grade 7 Physical Education & Health, Lesson 3.1 (grade 7)

peptide bondEnglish
The bond joining two amino acids, formed when water is removed between the carboxyl group of one and the amino group of the next.
Food Science, Lesson 4.1 (grade 9–12) · Grade 8 Life Science: Heredity, Design and Origins, Lesson 2.4 (grade 8)

percent errorEnglish
\dfrac{|\text{measured} - \text{target}|}{\text{target}} \times 100.
Culinary Arts & Meal Planning, Lesson 2.5 (grade 9–12) · Food Science, Lesson 1.1 (grade 9–12) · Grade 8 Engineering & Physics, Lesson 8.4 (grade 8) · +2 more

percent yieldEnglish
The amount obtained divided by the most possible, times 100%.
Food Science, Lesson 1.5 (grade 9–12)

pericarpEnglish
The hard, moisture-tight hull of a popcorn kernel.
Food Science, Lesson 1.5 (grade 9–12)

perishableEnglish
Food that spoils quickly if it is not kept cold, such as milk, meat, cheese and eggs.
Grade 1 Cooking & Food, Lesson 1.3 (grade 1) · Grade 3 Cooking & Food, Lesson 1.3 (grade 3) · Grade 3 Cooking & Food, Lesson 2.4 (grade 3) · +2 more

pestoEnglish
From the Italian pestare, “to pound”: a sauce of herbs crushed with garlic, nuts, cheese and oil, traditionally in a mortar.
Culinary Arts & Meal Planning, Lesson 2.3 (grade 9–12)

pH 4.6English
The acidity line below which Clostridium botulinum cannot grow; safely fermented sauerkraut falls to about pH 3.5.
Food Science, Lesson 6.4 (grade 9–12) · Food Science, Lesson 8.3 (grade 9–12)

phase changeEnglish
A change between solid, liquid and gas, such as melting, freezing, boiling or condensing.
Food Science, Lesson 2.3 (grade 9–12)

phase inversionEnglish
An emulsion turning inside out, as when churning turns cream (fat droplets in water) into butter (water droplets in fat).
Food Science, Lesson 5.1 (grade 9–12)

pickleEnglish
To preserve food in an acid, usually vinegar, or in salty water called brine.
Grade 5 Cooking & Food, Lesson 4.3 (grade 5)

picklingEnglish
Preserving food in an acid, such as vinegar, or by fermentation.
Grade 6 Cooking & Food, Lesson 4.3 (grade 6)

picnicEnglish
A meal eaten outdoors, often on a blanket.
Grade 1 Cooking & Food, Lesson 8.2 (grade 1)

PilgrimsEnglish
English Christians who sailed on the Mayflower in 1620 so they could worship God as they believed was right.
Grade 2 Cooking & Food, Lesson 8.2 (grade 2)

pinch gripEnglish
Holding a chef’s knife by pinching the blade just in front of the handle with the thumb and the side of the first finger, with the other fingers wrapped around the handle. It gives the most control.
Grade 6 Cooking & Food, Lesson 1.2 (grade 6)

pithEnglish
The pale inner ribs of a pepper, where most of the capsaicin is made and stored.
Grade 6 Cooking & Food, Lesson 7.2 (grade 6)

place settingEnglish
The dishes, flatware, glass and napkin set for one person.
Culinary Arts & Meal Planning, Lesson 10.2 (grade 9–12) · Grade 1 Cooking & Food, Lesson 8.4 (grade 1) · Grade 2 Cooking & Food, Lesson 8.4 (grade 2) · +3 more

planned leftoversEnglish
Cooking extra of something on purpose so it becomes part of another meal later in the week.
Culinary Arts & Meal Planning, Lesson 9.1 (grade 9–12) · Grade 5 Cooking & Food, Lesson 8.2 (grade 5) · Grade 8 Cooking & Food, Lesson 8.2 (grade 8)

planned-overEnglish
Leftovers planned on purpose, cooked once and turned into a different meal later.
Grade 6 Cooking & Food, Lesson 8.3 (grade 6)

planned-oversEnglish
Extra food cooked on purpose to become a different meal later in the week, like chili that becomes chili-topped potatoes.
Grade 7 Cooking & Food, Lesson 8.2 (grade 7)

platingEnglish
Arranging food on the plate for appearance, balance and ease of eating.
Culinary Arts & Meal Planning, Lesson 7.5 (grade 9–12)

poachEnglish
Cooking in liquid that barely moves, about 160–180 °F (71–82 °C). Used for eggs, fish and delicate foods.
Culinary Arts & Meal Planning, Lesson 4.1 (grade 9–12) · Culinary Arts & Meal Planning, Lesson 5.4 (grade 9–12) · Grade 3 Cooking & Food, Lesson 4.3 (grade 3)

polar moleculeEnglish
A molecule with a slightly negative end and a slightly positive end. In water, oxygen pulls the shared electrons toward itself.
Food Science, Lesson 2.1 (grade 9–12)

pollinationEnglish
Moving pollen from the male part of a flower to the female part so that fruit and seeds can form.
Grade 7 Cooking & Food, Lesson 7.2 (grade 7) · Explore Animals · Expert, Stop 2.3 (Ages 14+) · Explore Animals · Expert, Stop 5.2 (Ages 14+) · +3 more

pork tenderloinEnglish
A long, narrow, very lean and tender muscle along the backbone of the hog, quick to roast.
Culinary Arts & Meal Planning, Lesson 3.5 (grade 9–12)

portable soupEnglish
Meat broth boiled down until it set into a hard, glue-like cake that could be carried for months and melted in hot water for soup.
Grade 4 Cooking & Food, Lesson 2.4 (grade 4)

portionEnglish
The amount of food you serve yourself at one time.
Grade 2 Cooking & Food, Lesson 6.1 (grade 2) · Grade 2 Cooking & Food, Lesson 6.4 (grade 2) · Grade 6 Cooking & Food, Lesson 6.2 (grade 6)

portion controlEnglish
Serving consistent amounts with scoops, ladles or a planned cut so everyone gets a fair share and the food lasts.
Culinary Arts & Meal Planning, Lesson 10.3 (grade 9–12)

pot handleEnglish
The long handle on a pot or pan. Cooks turn it in toward the back of the stove so no one bumps it.
Grade 1 Cooking & Food, Lesson 1.4 (grade 1)

pot handle inEnglish
Turning the handle toward the back of the stove so no one bumps it.
Grade 2 Cooking & Food, Lesson 4.1 (grade 2)

potluckEnglish
A shared meal to which each family brings a dish.
Culinary Arts & Meal Planning, Lesson 10.3 (grade 9–12)

pottageEnglish
An old word for a thick soup or stew.
Grade 1 Cooking & Food, Lesson 6.4 (grade 1) · Explore Hospitality and Home · Expert, Stop 1.5 (Ages 14+) · Explore Hospitality and Home · Ranger, Stop 1.5 (Ages 10–13) · +1 more

pound cakeEnglish
A cake originally made with a pound each of flour, butter, sugar and eggs.
Culinary Arts & Meal Planning, Lesson 6.5 (grade 9–12)

ppm (parts per million)English
A unit of concentration: 1 ppm is 1 part of a substance in 1,000,000 parts of the mixture.
Food Science, Lesson 1.3 (grade 9–12)

precautionary labelEnglish
A voluntary statement such as “may contain” or “made in a facility that also processes,” warning of possible cross-contact.
Culinary Arts & Meal Planning, Lesson 8.5 (grade 9–12)

preheatEnglish
To turn the oven on early so it is hot before the food goes in.
Grade 2 Cooking & Food, Lesson 4.2 (grade 2) · Grade 3 Cooking & Food, Lesson 8.2 (grade 3)

prep listEnglish
Every task needed for the menu, with times, in the order it must be done.
Culinary Arts & Meal Planning, Lesson 10.5 (grade 9–12)

preserveEnglish
To keep food from spoiling so it can be eaten later.
Grade 2 Cooking & Food, Lesson 4.4 (grade 2) · Grade 4 Cooking & Food, Lesson 2.4 (grade 4) · Grade 5 Cooking & Food, Lesson 4.3 (grade 5) · +3 more

pressure cannerEnglish
A heavy pot with a locking lid that traps steam to reach temperatures higher than boiling water. Low-acid foods like green beans must be canned this way.
Grade 4 Cooking & Food, Lesson 4.3 (grade 4)

pressure cookerEnglish
A sealed pot that traps steam, raising the pressure inside and so the boiling point of water, to about 250 °F (121 °C) at full pressure.
Culinary Arts & Meal Planning, Lesson 4.5 (grade 9–12) · Food Science, Lesson 2.4 (grade 9–12) · Grade 7 Cooking & Food, Lesson 4.2 (grade 7)

produceEnglish
Fresh fruits and vegetables.
Grade 5 Cooking & Food, Lesson 1.1 (grade 5) · Kindergarten Cooking & Food, Lesson 1.3 (grade K)

proofEnglish
To let shaped dough rise before baking; also, to test yeast in warm water to see if it is alive.
Grade 5 Cooking & Food, Lesson 5.4 (grade 5) · Geometry, Lesson 1.1 (grade 9–10)

proof (rolls)English
The final rise of shaped dough, until puffy and nearly doubled.
Culinary Arts & Meal Planning, Lesson 10.1 (grade 9–12)

proofingEnglish
The final rise of shaped dough before baking.
Culinary Arts & Meal Planning, Lesson 6.2 (grade 9–12) · Grade 7 Cooking & Food, Lesson 5.3 (grade 7)

PROPEnglish
A harmless bitter chemical used in research to sort people into nontasters, medium tasters and supertasters.
Grade 7 Cooking & Food, Lesson 3.1 (grade 7)

proteinEnglish
A part of food that helps build muscles. Egg whites are mostly water and protein.
Grade 1 Cooking & Food, Lesson 5.3 (grade 1) · Grade 2 Cooking & Food, Lesson 2.2 (grade 2) · Grade 2 Cooking & Food, Lesson 5.3 (grade 2) · +3 more

protein structureEnglish
Primary: the sequence of amino acids. Secondary: local coils (α-helix) and sheets (β-sheet). Tertiary: the whole chain folded into a 3-D shape. Quaternary: several chains together.
Food Science, Lesson 4.1 (grade 9–12)

psychophysicsEnglish
The science of measuring how people’s senses and feelings respond to physical things, such as how sweet a drink tastes at different amounts of sugar.
Grade 8 Cooking & Food, Lesson 6.1 (grade 8)

PTCEnglish
Phenylthiocarbamide, a chemical that tastes very bitter to most people and has no taste at all to others. It is used only in specially made science test strips, never as food.
Grade 6 Cooking & Food, Lesson 3.1 (grade 6)

PTC (phenylthiocarbamide)English
A chemical that tastes intensely bitter to some people and has no taste to others; used to study taste genetics.
Food Science, Lesson 9.4 (grade 9–12)

PTFEEnglish
Polytetrafluoroethylene, the slippery plastic coating of most nonstick pans; it should not be heated empty or above medium-high heat.
Culinary Arts & Meal Planning, Lesson 2.4 (grade 9–12)

pull temperatureEnglish
The temperature at which a cook removes food from the heat, expecting carryover to finish it.
Culinary Arts & Meal Planning, Lesson 3.5 (grade 9–12)

pulseEnglish
An old Bible word for seeds and vegetables, like beans, lentils and peas.
Grade 2 Cooking & Food, Lesson 2.1 (grade 2) · Kindergarten Cooking & Food, Lesson 2.3 (grade K) · Grade 3 Life Science: Plants and Animals Together, Lesson 6.4 (grade 3) · +3 more

pure cultureEnglish
A colony of bacteria grown from a single cell, so that every bacterium in it is the same kind.
Grade 7 Cooking & Food, Lesson 1.2 (grade 7)

Pure Food and Drug ActEnglish
The 1906 United States law that made it illegal to sell adulterated or falsely labeled food and medicine across state lines.
Grade 6 Cooking & Food, Lesson 1.3 (grade 6)

puréeEnglish
To blend cooked food until completely smooth. Say it “pyoo-RAY.”
Grade 8 Cooking & Food, Lesson 2.2 (grade 8)

quick breadEnglish
Bread or cake raised with chemical leaveners (baking soda or powder) or steam instead of yeast, so it needs no rising time.
Culinary Arts & Meal Planning, Lesson 6.3 (grade 9–12) · Food Science, Lesson 1.1 (grade 9–12)

quick energyEnglish
Energy from sugars that your body takes in fast. It helps for a little while but does not last long by itself.
Grade 3 Cooking & Food, Lesson 6.1 (grade 3)

quick pickleEnglish
Vegetables soaked in a hot vinegar-and-water brine and refrigerated; ready in an hour, not shelf-stable.
Culinary Arts & Meal Planning, Lesson 7.3 (grade 9–12)

quick-bread donenessEnglish
Golden, springs back when pressed, a toothpick in the center comes out with no wet batter, and about 200–205 °F inside.
Culinary Arts & Meal Planning, Lesson 6.3 (grade 9–12)

radiant heatEnglish
Heat that travels as invisible rays from hot coals or flames straight to the food, and to anyone standing too close.
Grade 4 Cooking & Food, Lesson 7.2 (grade 4)

radiationEnglish
Heat carried by infrared light from a hot source such as a fire, coals, oven walls or a broiler element.
Culinary Arts & Meal Planning, Lesson 3.2 (grade 9–12) · Food Science, Lesson 2.5 (grade 9–12) · Grade 3 Cooking & Food, Lesson 4.2 (grade 3) · +2 more

raisinEnglish
A grape that has been dried.
Grade 2 Cooking & Food, Lesson 4.4 (grade 2)

rancidEnglish
Stale and bad-smelling because the fats in a food have broken down in air and light.
Grade 6 Cooking & Food, Lesson 1.3 (grade 6)

ratioEnglish
How much of one thing compared with another. A vinaigrette is about 3 parts oil to 1 part vinegar.
Grade 4 Cooking & Food, Lesson 5.2 (grade 4) · Geometry, Lesson 8.1 (grade 9–10) · Grade 8 Life Science: Heredity, Design and Origins, Lesson 1.1 (grade 8) · +2 more

ration bookEnglish
A booklet of stamps given to each person during World War II. Shoppers had to hand over stamps, as well as money, to buy rationed foods.
Grade 6 Cooking & Food, Lesson 8.2 (grade 6)

ready-to-eat foodEnglish
Food that will not be cooked again before it is eaten, such as salads, sandwiches, cut fruit and cooked foods being served.
Culinary Arts & Meal Planning, Lesson 1.3 (grade 9–12) · Grade 4 Cooking & Food, Lesson 1.3 (grade 4) · Grade 5 Cooking & Food, Lesson 1.4 (grade 5) · +1 more

receptorEnglish
A tiny sensor on a nerve cell that responds to one kind of signal, such as heat or a taste.
Grade 4 Cooking & Food, Lesson 7.1 (grade 4)

recipeEnglish
Directions that tell how to make a food: what you need and what to do, step by step.
Grade 1 Cooking & Food, Lesson 8.1 (grade 1) · Grade 2 Cooking & Food, Lesson 8.1 (grade 2)

recovery mealEnglish
A meal or snack after hard exercise, with carbohydrate to refill glycogen and protein to repair muscle.
Grade 8 Cooking & Food, Lesson 2.3 (grade 8) · Grade 11 Physical Education & Health, Lesson 3.1 (grade 11)

reducing sugarEnglish
A sugar, such as glucose, fructose, lactose or maltose, with a reactive group that can bond with an amino acid. Sucrose is not a reducing sugar until it breaks down.
Food Science, Lesson 4.3 (grade 9–12) · Grade 7 Cooking & Food, Lesson 5.1 (grade 7)

reductionEnglish
Simmering a liquid to evaporate water, concentrating its flavor and gelatin.
Culinary Arts & Meal Planning, Lesson 4.4 (grade 9–12) · Culinary Arts & Meal Planning, Lesson 5.2 (grade 9–12) · Explore Hospitality and Home · Expert, Stop 1.5 (Ages 14+)

refined grainEnglish
A grain that has had the bran and germ removed, leaving only the endosperm, like white flour and white rice.
Grade 5 Cooking & Food, Lesson 2.2 (grade 5)

refined oilEnglish
Oil that has been purified (neutralized, bleached, deodorized) to remove free fatty acids and small particles, raising its smoke point and making its flavor mild.
Food Science, Lesson 5.2 (grade 9–12)

refrigerantEnglish
The fluid in a refrigerator that evaporates inside the cold box (absorbing heat) and condenses outside (releasing heat).
Grade 7 Cooking & Food, Lesson 4.1 (grade 7)

refrigeratorEnglish
A cold box that keeps food cool so it stays fresh and safe longer.
Grade 1 Cooking & Food, Lesson 1.3 (grade 1) · Grade 2 Cooking & Food, Lesson 4.3 (grade 2) · Kindergarten Cooking & Food, Lesson 1.4 (grade K)

reheatEnglish
To heat cooked food again until it is steaming hot, 165 °F.
Grade 3 Cooking & Food, Lesson 1.4 (grade 3)

reheatingEnglish
Bringing cooked leftovers back to a safe temperature; leftovers should reach 165 °F.
Culinary Arts & Meal Planning, Lesson 1.5 (grade 9–12)

rehydrateEnglish
To add water back to dried food.
Grade 4 Cooking & Food, Lesson 4.4 (grade 4)

rehydration ratioEnglish
The mass of a dried food after soaking divided by its dry mass.
Food Science, Lesson 10.5 (grade 9–12)

relative riskEnglish
The attack rate among the exposed divided by the attack rate among the unexposed. Much greater than 1 points to the source.
Food Science, Lesson 7.3 (grade 9–12)

repeated exposureEnglish
Tasting a new food many times. Research shows that liking often grows after about 8 to 15 small tastes.
Grade 7 Cooking & Food, Lesson 3.3 (grade 7)

replicationEnglish
Repeating each treatment more than once, so that chance differences can be seen and averaged out.
Food Science, Lesson 1.5 (grade 9–12) · Grade 6 Cooking & Food, Lesson 6.2 (grade 6) · Grade 7 Life Science: Cells and Microbes, Lesson 1.1 (grade 7)

restEnglish
To leave dough alone for a while so the gluten relaxes and the dough stops springing back.
Grade 6 Cooking & Food, Lesson 5.3 (grade 6) · Grade 1 Physical Education & Health, Lesson 2.2 (grade 1)

rest timeEnglish
The time cooked meat stays at its final temperature before cutting or eating; it helps kill germs and lets juices settle. Whole cuts of beef, pork, veal and lamb need 3 minutes.
Culinary Arts & Meal Planning, Lesson 3.5 (grade 9–12) · Grade 7 Cooking & Food, Lesson 1.3 (grade 7)

restingEnglish
Letting roast meat sit after cooking so carryover finishes and juices settle; a good time to finish the sides.
Culinary Arts & Meal Planning, Lesson 10.4 (grade 9–12) · Grade 8 Cooking & Food, Lesson 5.3 (grade 8) · Explore Hospitality and Home · Ranger, Stop 1.8 (Ages 10–13)

retrogradationEnglish
The slow re-forming of ordered, partly crystalline regions in cooked starch as it cools and ages, squeezing out water and firming the food.
Food Science, Lesson 3.4 (grade 9–12) · Grade 8 Cooking & Food, Lesson 5.1 (grade 8)

retronasal smellEnglish
Smelling aromas that travel from the mouth up the back of the throat to the nose while chewing and swallowing; the main source of flavor.
Food Science, Lesson 9.3 (grade 9–12) · Grade 5 Cooking & Food, Lesson 3.2 (grade 5) · Grade 6 Cooking & Food, Lesson 3.2 (grade 6) · +2 more

reward pathwayEnglish
A set of connected brain areas that help us learn which things are good for us and motivate us to seek them again.
Grade 7 Cooking & Food, Lesson 6.1 (grade 7)

reward systemEnglish
Brain circuits that help us learn what is worth seeking, such as food, water and companionship.
Culinary Arts & Meal Planning, Lesson 8.4 (grade 9–12) · Food Science, Lesson 9.5 (grade 9–12) · Grade 4 Cooking & Food, Lesson 6.1 (grade 4) · +2 more

ribonucleotidesEnglish
Inosinate (IMP, from meat and fish such as bonito) and guanylate (GMP, from dried mushrooms) that strongly enhance umami.
Food Science, Lesson 9.2 (grade 9–12)

rinseEnglish
To wash something with clean running water.
Kindergarten Cooking & Food, Lesson 1.3 (grade K)

ripeEnglish
Ready to eat. Very ripe fruit is soft and sweet, perfect for smoothies and baking.
Grade 1 Cooking & Food, Lesson 8.3 (grade 1) · Kindergarten Earth Science: God Made the Ground and Sky, Lesson 6.2 (grade K) · Grade 1 Gardening & Animals, Lesson 1.2 (grade 1) · +3 more

risottoEnglish
An Italian rice dish made by adding hot broth a little at a time and stirring, so the rice releases starch and becomes creamy.
Grade 6 Cooking & Food, Lesson 5.1 (grade 6)

roastEnglish
To cook food in a hot oven, so the outside browns and the inside turns tender.
Grade 3 Cooking & Food, Lesson 3.3 (grade 3)

roastingEnglish
Cooking food, usually meat or vegetables, uncovered with dry heat in an oven or before a fire, so the outside browns while the inside cooks.
Culinary Arts & Meal Planning, Lesson 3.2 (grade 9–12) · Grade 5 Cooking & Food, Lesson 3.3 (grade 5)

rostellumEnglish
A thin flap in the vanilla flower that separates the male and female parts. Albius lifted it so the two could be pressed together.
Grade 7 Cooking & Food, Lesson 7.2 (grade 7)

rouxEnglish
Equal weights of fat and flour cooked together; used to thicken sauces, soups and gravies without lumps.
Culinary Arts & Meal Planning, Lesson 5.1 (grade 9–12) · Food Science, Lesson 3.3 (grade 9–12) · Grade 5 Cooking & Food, Lesson 5.1 (grade 5) · +1 more

sachet d’épicesEnglish
A small bundle of herbs and spices (bay leaf, thyme, parsley stems, peppercorns) added to stocks and removed later.
Culinary Arts & Meal Planning, Lesson 4.4 (grade 9–12)

safe minimum internal temperatureEnglish
The USDA temperature that food must reach in its thickest part to be safe: poultry 165 °F; ground beef, pork and lamb 160 °F; whole cuts and fish 145 °F (whole cuts with a 3-minute rest).
Culinary Arts & Meal Planning, Lesson 1.4 (grade 9–12) · Food Science, Lesson 1.4 (grade 9–12) · Grade 5 Cooking & Food, Lesson 1.4 (grade 5) · +3 more

safe thawingEnglish
Thawing in the refrigerator, in cold water changed every 30 minutes, or in the microwave if cooking immediately, never on the counter.
Culinary Arts & Meal Planning, Lesson 9.4 (grade 9–12)

safety valveEnglish
A valve that releases steam if the pressure rises too high; Denis Papin invented an early form of it.
Culinary Arts & Meal Planning, Lesson 4.5 (grade 9–12) · Food Science, Lesson 2.4 (grade 9–12) · Grade 8 Cooking & Food, Lesson 4.2 (grade 8)

Salmonella EnteritidisEnglish
A type of bacteria that can be present inside an egg with an intact shell; cooking egg dishes to 160 °F destroys it.
Food Science, Lesson 4.2 (grade 9–12)

salsaEnglish
A fresh sauce of chopped tomatoes, onion, herbs and peppers. The word means “sauce” in Spanish.
Grade 3 Cooking & Food, Lesson 7.3 (grade 3) · Grade 6 Cooking & Food, Lesson 7.2 (grade 6) · Grade 7 Cooking & Food, Lesson 7.4 (grade 7)

saltEnglish
A mineral that tastes salty. It comes from seawater and from rock under the ground.
Grade 2 Cooking & Food, Lesson 7.3 (grade 2)

saltyEnglish
The taste of salt, crackers and pretzels.
Grade 1 Cooking & Food, Lesson 3.1 (grade 1) · Kindergarten Cooking & Food, Lesson 3.1 (grade K) · Kindergarten Geography: God Made the Earth: My First Maps, Lesson 4.3 (grade K)

sanitary engineerEnglish
An engineer who works on clean water, sewers and the prevention of disease spread through the environment.
Grade 7 Cooking & Food, Lesson 1.1 (grade 7)

sanitizeEnglish
To reduce germs on a cleaned surface to a safe level with heat or a chemical sanitizer. Cleaning removes dirt; sanitizing reduces germs.
Culinary Arts & Meal Planning, Lesson 1.3 (grade 9–12) · Food Science, Lesson 1.3 (grade 9–12)

sanitizingEnglish
Reducing the germs left on a clean surface to a safe level, with very hot water or a sanitizing solution.
Grade 6 Cooking & Food, Lesson 1.1 (grade 6) · Grade 7 Cooking & Food, Lesson 1.2 (grade 7)

satiationEnglish
The feeling during a meal that tells you to stop eating.
Grade 8 Cooking & Food, Lesson 6.3 (grade 8)

satietyEnglish
The feeling of being satisfied and full that tells us to stop eating.
Culinary Arts & Meal Planning, Lesson 8.4 (grade 9–12) · Food Science, Lesson 9.5 (grade 9–12) · Grade 4 Cooking & Food, Lesson 6.4 (grade 4) · +3 more

satiety indexEnglish
A ranking of foods by how satisfied people felt for two hours after eating equal amounts of energy from each.
Grade 6 Cooking & Food, Lesson 6.3 (grade 6)

satiety signalsEnglish
Messages to the brain that we have eaten enough: stomach stretch and hormones such as CCK and PYY from the gut; they take about 20 minutes to build.
Food Science, Lesson 9.5 (grade 9–12)

satisfiedEnglish
When you have had enough to eat and feel just right, not hungry and not stuffed.
Grade 1 Cooking & Food, Lesson 6.1 (grade 1) · Grade 2 Cooking & Food, Lesson 6.1 (grade 2) · Grade 3 Cooking & Food, Lesson 6.4 (grade 3) · +1 more

saturatedEnglish
A fatty acid with only single bonds between carbons, so it holds as many hydrogens as possible and is straight; saturated fats tend to be solid at room temperature.
Food Science, Lesson 5.1 (grade 9–12) · Grade 3 Earth Science: Rocks, Minerals and Fossils, Lesson 1.3 (grade 3)

saturated solutionEnglish
A solution holding all the solute it can at that temperature; extra solute stays undissolved.
Food Science, Lesson 2.1 (grade 9–12)

sautéEnglish
From the French sauter, “to jump”: cooking small pieces quickly in a little fat over fairly high heat, tossing or stirring them.
Culinary Arts & Meal Planning, Lesson 3.1 (grade 9–12) · Grade 3 Cooking & Food, Lesson 5.2 (grade 3)

savoryEnglish
The rich, mouth-filling taste of cheese, tomatoes, broth and meat. Scientists call it umami (say “oo-MAH-mee”).
Grade 1 Cooking & Food, Lesson 3.1 (grade 1)

scale a recipeEnglish
To make more or less of a recipe by multiplying or dividing every ingredient by the same number.
Grade 5 Cooking & Food, Lesson 8.1 (grade 5)

scalingEnglish
Multiplying or dividing every ingredient in a recipe by the same number to make more or fewer servings.
Grade 7 Cooking & Food, Lesson 8.1 (grade 7) · Explore Dinosaurs · Expert, Stop 3.5 (Ages 14+) · Explore Dinosaurs · Ranger, Stop 1.10 (Ages 10–13) · +3 more

scaling factorEnglish
The number you multiply every ingredient by to change a recipe’s yield: new servings ÷ original servings.
Grade 8 Cooking & Food, Lesson 8.3 (grade 8) · Explore Hospitality and Home · Expert, Stop 1.2 (Ages 14+) · Explore Hospitality and Home · Expert, Stop 3.8 (Ages 14+)

scoopEnglish
A cup or big spoon for lifting food, so hands do not touch the food everyone shares.
Grade 1 Cooking & Food, Lesson 1.2 (grade 1)

Scoville Heat Units (SHU)English
A scale of pepper heat: how many times a pepper’s extract must be diluted before tasters can no longer feel any heat.
Grade 6 Cooking & Food, Lesson 7.2 (grade 6)

Scoville scaleEnglish
A scale for measuring how hot a pepper is, made by Wilbur Scoville in 1912. Bell peppers score 0.
Grade 3 Cooking & Food, Lesson 7.3 (grade 3)

scrubEnglish
To rub hard all over: palms, backs, between fingers and under nails.
Grade 2 Cooking & Food, Lesson 1.1 (grade 2) · Kindergarten Cooking & Food, Lesson 1.1 (grade K) · Kindergarten Life Science: God Made the Animals, Lesson 6.4 (grade K)

scurvyEnglish
A sickness caused by going a long time without vitamin C. Long ago it struck sailors on long voyages.
Grade 4 Cooking & Food, Lesson 2.2 (grade 4) · Grade 6 Cooking & Food, Lesson 2.3 (grade 6) · Grade 3 Geography: Around the World: Continents and Oceans, Lesson 8.3 (grade 3) · +3 more

sealedEnglish
Closed up tight so nothing can get in or out.
Grade 2 Cooking & Food, Lesson 1.2 (grade 2)

searEnglish
To brown the surface of a larger piece of meat or fish in a very hot pan, building flavor through the Maillard reaction.
Culinary Arts & Meal Planning, Lesson 3.1 (grade 9–12) · Grade 6 Cooking & Food, Lesson 7.3 (grade 6)

searingEnglish
Browning the surface of food quickly in a very hot pan.
Food Science, Lesson 4.3 (grade 9–12) · Grade 7 Cooking & Food, Lesson 4.3 (grade 7)

season to tasteEnglish
To add salt, lime or spice a little at a time, tasting as you go, until the flavor is just right.
Grade 3 Cooking & Food, Lesson 7.3 (grade 3) · Grade 5 Cooking & Food, Lesson 7.4 (grade 5) · Grade 6 Cooking & Food, Lesson 7.4 (grade 6)

seasonedEnglish
Made more flavorful with a little salt, herbs or spices.
Grade 1 Cooking & Food, Lesson 7.4 (grade 1)

seasoning to tasteEnglish
Adding salt and other seasonings in small amounts, tasting after each, until the dish is right.
Culinary Arts & Meal Planning, Lesson 7.1 (grade 9–12)

seed crystalEnglish
A small crystal that gives new sugar a place to start stacking and growing.
Grade 3 Cooking & Food, Lesson 5.4 (grade 3) · Grade 3 Earth Science: Rocks, Minerals and Fossils, Lesson 1.3 (grade 3)

self-controlEnglish
Choosing to stop or wait, even when you want something right now.
Grade 1 Cooking & Food, Lesson 6.2 (grade 1) · Grade 2 Cooking & Food, Lesson 6.4 (grade 2) · Grade 3 Cooking & Food, Lesson 6.2 (grade 3) · +3 more

self-publishEnglish
To pay to print and sell your own book instead of having a publishing company do it.
Grade 7 Cooking & Food, Lesson 8.1 (grade 7)

self-service storeEnglish
A store where shoppers take goods from the shelves themselves instead of asking a clerk to fetch them.
Culinary Arts & Meal Planning, Lesson 9.2 (grade 9–12)

semipermeable membraneEnglish
A thin layer, like a cell wall or membrane, that lets water through but blocks some larger molecules.
Grade 7 Cooking & Food, Lesson 5.4 (grade 7)

sensory adaptationEnglish
Any sense becoming less responsive to a steady signal, such as no longer noticing a smell in a room after a few minutes.
Grade 8 Cooking & Food, Lesson 6.4 (grade 8)

separateEnglish
When an emulsion breaks and the oil and water layers come apart again.
Grade 5 Cooking & Food, Lesson 5.2 (grade 5)

serial dilutionEnglish
A series of solutions, each diluted by the same factor from the one before.
Food Science, Lesson 9.1 (grade 9–12)

serratedEnglish
Having a wavy or saw-toothed edge. A small serrated knife grips slippery skins like tomatoes.
Grade 3 Cooking & Food, Lesson 1.2 (grade 3) · Grade 2 Earth Science: The Earth's Surface, Lesson 7.3 (grade 2) · Explore Dinosaurs · Expert, Stop 2.2 (Ages 14+) · +3 more

serrated knifeEnglish
A knife with a saw-toothed edge that grips the skin of tomatoes and bread.
Grade 4 Cooking & Food, Lesson 1.3 (grade 4) · Grade 5 Cooking & Food, Lesson 1.2 (grade 5)

serveEnglish
To bring food to others and help them.
Kindergarten Cooking & Food, Lesson 6.4 (grade K) · Explore Hospitality and Home, Stop 2.7 (Ages 7–9) · Body Mechanics of Sport, Lesson 3.4 (grade 4–7) · +3 more

service à la françaiseEnglish
The older style of dining in which many dishes were set on the table at once and guests served themselves.
Culinary Arts & Meal Planning, Lesson 7.5 (grade 9–12) · Explore Hospitality and Home · Expert, Stop 2.2 (Ages 14+) · Explore Hospitality and Home · Ranger, Stop 2.2 (Ages 10–13)

service à la russeEnglish
Service in courses, each dish brought to the guest in turn, already portioned or plated.
Culinary Arts & Meal Planning, Lesson 7.5 (grade 9–12) · Explore Hospitality and Home · Expert, Stop 2.2 (Ages 14+) · Explore Hospitality and Home · Ranger, Stop 2.2 (Ages 10–13)

serving sizeEnglish
The amount of food all the label’s numbers describe, based on the amount people typically eat.
Culinary Arts & Meal Planning, Lesson 8.3 (grade 9–12) · Food Science, Lesson 10.3 (grade 9–12) · Grade 4 Cooking & Food, Lesson 6.3 (grade 4) · +3 more

setEnglish
To turn from a liquid into a soft solid as it cools.
Grade 2 Cooking & Food, Lesson 5.3 (grade 2) · Shop & Trades, Lesson 3.2 (grade 9–12) · Body Mechanics of Sport, Lesson 5.3 (grade 4–7) · +3 more

set pointEnglish
The stage when jam has cooked enough to gel, about 220 °F (104 °C) at sea level, or 8 °F above the boiling point of water where you live.
Grade 8 Cooking & Food, Lesson 4.3 (grade 8) · Grade 5 Engineering & Physics, Lesson 8.3 (grade 5)

shallow containerEnglish
A container about 2 inches deep or less, so food cools quickly all the way through.
Grade 3 Cooking & Food, Lesson 1.4 (grade 3) · Grade 5 Cooking & Food, Lesson 1.4 (grade 5) · Grade 5 Cooking & Food, Lesson 8.2 (grade 5)

shallow fryingEnglish
Cooking food in about ¼–½ inch of hot oil, turning it once. Deep frying (food submerged) is not done in this course.
Food Science, Lesson 5.2 (grade 9–12)

shared-compound pairingEnglish
The idea that foods sharing many aroma compounds may taste good together, such as tomato and basil.
Grade 8 Cooking & Food, Lesson 7.4 (grade 8)

sharpeningEnglish
Grinding away metal on a whetstone or sharpener to form a new, keen edge.
Culinary Arts & Meal Planning, Lesson 2.1 (grade 9–12) · Grade 7 Cooking & Food, Lesson 1.4 (grade 7)

sheet-pan dinnerEnglish
A meal in which the main dish and vegetables roast together on one baking sheet.
Grade 8 Cooking & Food, Lesson 2.4 (grade 8)

shortcakeEnglish
A tender, biscuit-like cake split and filled with fruit and whipped cream.
Grade 7 Cooking & Food, Lesson 6.4 (grade 7)

shorteningEnglish
Any solid fat used to make baked goods tender; also the name of solid vegetable fats like Crisco. Fat “shortens” gluten strands by coating flour.
Food Science, Lesson 5.4 (grade 9–12) · Grade 8 Cooking & Food, Lesson 5.2 (grade 8) · Explore Hospitality and Home · Expert, Stop 1.7 (Ages 14+)

shuckEnglish
To pull the green leaves (husks) and silky threads off an ear of corn.
Kindergarten Cooking & Food, Lesson 7.1 (grade K)

silver skinEnglish
A thin, shiny, tough membrane on the surface of some cuts like pork tenderloin, trimmed off before cooking.
Grade 7 Cooking & Food, Lesson 7.3 (grade 7)

simmerEnglish
Small bubbles rising gently, about 185–205 °F (85–96 °C). Used for soups, stocks, sauces and braises.
Culinary Arts & Meal Planning, Lesson 4.1 (grade 9–12) · Grade 2 Cooking & Food, Lesson 4.1 (grade 2) · Grade 3 Cooking & Food, Lesson 4.3 (grade 3) · +3 more

simple syrupEnglish
Sugar dissolved in an equal amount of water, usually by heating.
Grade 7 Cooking & Food, Lesson 4.4 (grade 7)

skewerEnglish
A long thin stick of metal or wood for holding pieces of food while they cook.
Grade 3 Cooking & Food, Lesson 7.4 (grade 3) · Tactics & Strategy, Lesson 2.2 (grade 8–12)

skimmingEnglish
Removing foam and fat that rise to the surface as stock simmers, so it stays clear and clean-tasting.
Culinary Arts & Meal Planning, Lesson 4.4 (grade 9–12)

slow cookerEnglish
An electric pot that cooks food at a low, steady temperature for many hours with the lid on.
Grade 6 Cooking & Food, Lesson 8.3 (grade 6)

slurryEnglish
Cornstarch (or flour) stirred into cold liquid, then whisked into a simmering liquid to thicken it.
Culinary Arts & Meal Planning, Lesson 5.3 (grade 9–12) · Food Science, Lesson 3.3 (grade 9–12) · Grade 4 Cooking & Food, Lesson 5.1 (grade 4) · +1 more

smellEnglish
The sense that lets your nose notice tiny bits of a food or flower floating in the air.
Grade 1 Cooking & Food, Lesson 3.2 (grade 1) · Grade 2 Cooking & Food, Lesson 3.3 (grade 2) · Kindergarten Cooking & Food, Lesson 3.2 (grade K) · +1 more

smell receptorEnglish
A tiny sensor high inside your nose that catches smell molecules and sends a message to your brain.
Grade 3 Cooking & Food, Lesson 3.2 (grade 3)

smoke pointEnglish
The temperature at which an oil begins to smoke and break down; choose an oil whose smoke point is well above the cooking temperature.
Culinary Arts & Meal Planning, Lesson 3.4 (grade 9–12) · Food Science, Lesson 5.2 (grade 9–12) · Grade 3 Cooking & Food, Lesson 5.2 (grade 3) · +1 more

smokehouseEnglish
A small building where salted meat was hung for days or weeks over a smoldering fire to dry and flavor it, before refrigerators.
Grade 8 Cooking & Food, Lesson 7.3 (grade 8)

smolderingEnglish
Burning slowly with smoke but little or no flame. Smoldering wood makes more flavorful smoke than a roaring fire.
Grade 8 Cooking & Food, Lesson 7.3 (grade 8)

smoothEnglish
Soft and even with no lumps, like applesauce or pudding.
Grade 1 Cooking & Food, Lesson 3.4 (grade 1) · Kindergarten Earth Science: God Made the Ground and Sky, Lesson 1.3 (grade K)

smoothieEnglish
A thick, cold drink made by blending fruit with milk or yogurt.
Grade 1 Cooking & Food, Lesson 2.3 (grade 1)

smotherEnglish
To put out a fire by covering it so it cannot get any air.
Grade 3 Cooking & Food, Lesson 1.1 (grade 3) · Grade 6 Cooking & Food, Lesson 1.4 (grade 6)

snackEnglish
A small amount of food between meals, best planned to hold you over until the next meal.
Grade 4 Cooking & Food, Lesson 6.4 (grade 4) · Kindergarten Physical Education & Health, Lesson 3.2 (grade K)

soapEnglish
A cleaner that grabs dirt and germs on your skin so water can wash them away.
Grade 1 Cooking & Food, Lesson 1.1 (grade 1) · Grade 2 Cooking & Food, Lesson 1.1 (grade 2) · Grade 5 Cooking & Food, Lesson 1.1 (grade 5) · +3 more

sodium chlorideEnglish
The chemical name for table salt.
Grade 4 Cooking & Food, Lesson 3.3 (grade 4)

sogginessEnglish
The loss of crispness when a dry, brittle food absorbs water from steam, sauce or the air.
Grade 7 Cooking & Food, Lesson 3.4 (grade 7)

soggyEnglish
Soft and wet when it should be crisp, like cereal left too long in milk.
Grade 2 Cooking & Food, Lesson 3.4 (grade 2)

solidEnglish
Something that keeps its own shape, like a block of cheese.
Grade 1 Cooking & Food, Lesson 4.1 (grade 1) · Kindergarten Cooking & Food, Lesson 4.2 (grade K) · Kindergarten Earth Science: God Made the Ground and Sky, Lesson 3.1 (grade K)

solubilityEnglish
The most solute that will dissolve in a given amount of solvent at a given temperature, often given in grams per 100 g of water.
Food Science, Lesson 2.1 (grade 9–12)

soluble fiberEnglish
Fiber that dissolves or swells in water to form a gel, such as oat beta-glucan and fruit pectin.
Food Science, Lesson 3.5 (grade 9–12)

solvent and soluteEnglish
The solvent is the substance that does the dissolving (water); the solute is what dissolves (sugar, salt).
Food Science, Lesson 2.1 (grade 9–12)

sometimes foodEnglish
A food, like candy, cake or chips, that is fine to enjoy now and then, in a small amount.
Grade 1 Cooking & Food, Lesson 6.2 (grade 1) · Kindergarten Cooking & Food, Lesson 6.2 (grade K) · Kindergarten Physical Education & Health, Lesson 3.2 (grade K)

sometimes foodsEnglish
Treats like candy, cookies, chips and soda, which are mostly sugar, salt or fat. They are fine sometimes, in small amounts.
Grade 2 Cooking & Food, Lesson 6.2 (grade 2) · Grade 5 Cooking & Food, Lesson 6.4 (grade 5) · Kindergarten Cooking & Food, Lesson 2.3 (grade K) · +1 more

sorbetEnglish
A frozen dessert made from fruit juice or purée and sugar syrup, without milk or cream.
Grade 7 Cooking & Food, Lesson 4.4 (grade 7)

sourEnglish
The puckery taste of lemons and pickles.
Grade 1 Cooking & Food, Lesson 3.1 (grade 1) · Grade 2 Cooking & Food, Lesson 3.1 (grade 2) · Kindergarten Cooking & Food, Lesson 3.1 (grade K)

sourdough starterEnglish
A mixture of flour and water in which wild yeasts and lactic acid bacteria grow together; used to leaven bread.
Food Science, Lesson 6.3 (grade 9–12) · Grade 4 Cooking & Food, Lesson 5.4 (grade 4)

sous-chefEnglish
The “under-chef,” second in command, who runs the line during service and takes charge when the head chef is away.
Culinary Arts & Meal Planning, Lesson 1.1 (grade 9–12)

sparkling waterEnglish
Water with tiny bubbles of gas in it, which make it fizz.
Grade 1 Cooking & Food, Lesson 6.3 (grade 1)

spatterEnglish
When drops of water hit hot oil and pop, throwing tiny drops of hot oil.
Grade 3 Cooking & Food, Lesson 5.2 (grade 3)

specific heat capacityEnglish
The energy needed to raise 1 gram of a material by 1 °C. Aluminum about 0.90 J/(g·°C); iron about 0.45; stainless steel about 0.50.
Culinary Arts & Meal Planning, Lesson 2.4 (grade 9–12) · Physics, Lesson 5.1 (grade 11–12) · Physics, Lesson 8.4 (grade 11–12)

specific heat capacity (c)English
The energy needed to raise 1 g of a substance by 1 °C. For water, 4.18 J/(g·°C).
Food Science, Lesson 2.2 (grade 9–12)

spiceEnglish
A dried seed, fruit, bark, root, bud or other plant part used for flavor, such as pepper, cinnamon, cloves, nutmeg, cumin and ginger.
Culinary Arts & Meal Planning, Lesson 7.2 (grade 9–12) · Grade 1 Cooking & Food, Lesson 7.3 (grade 1) · Grade 2 Cooking & Food, Lesson 7.2 (grade 2) · +3 more

spice blendEnglish
Several spices mixed together, such as chili powder or pumpkin pie spice.
Grade 3 Cooking & Food, Lesson 7.2 (grade 3)

spice rubEnglish
A mix of dried spices, herbs, salt and sometimes sugar, rubbed onto food before cooking.
Grade 5 Cooking & Food, Lesson 7.3 (grade 5)

spoilEnglish
To go bad because microbes are growing in the food, often with a sour smell, slime, mold or a changed color.
Grade 5 Cooking & Food, Lesson 1.3 (grade 5) · Grade 2 Gardening & Animals, Lesson 1.4 (grade 2)

spontaneous generationEnglish
The old belief that living things such as microbes arise from nonliving matter. Pasteur’s experiments disproved it.
Food Science, Lesson 6.1 (grade 9–12) · Grade 5 Life Science: The Human Body, Lesson 8.2 (grade 5) · Grade 7 Life Science: Cells and Microbes, Lesson 4.2 (grade 7)

sporeEnglish
A tough, dormant form of some bacteria that survives boiling and can germinate later when conditions allow.
Food Science, Lesson 8.3 (grade 9–12) · Grade 8 Cooking & Food, Lesson 5.1 (grade 8) · Grade 3 Gardening & Animals, Lesson 8.3 (grade 3) · +3 more

sporesEnglish
Tiny seeds of mold that float in the air, much too small to see.
Grade 2 Cooking & Food, Lesson 1.2 (grade 2) · Grade 1 Gardening & Animals, Lesson 8.3 (grade 1) · Grade 2 Gardening & Animals, Lesson 8.3 (grade 2) · +1 more

stable emulsionEnglish
An emulsion that stays mixed for days or longer, like mayonnaise.
Grade 6 Cooking & Food, Lesson 5.2 (grade 6)

stainless steelEnglish
Steel containing at least about 10.5% chromium, which forms a thin, invisible oxide layer that resists rust.
Culinary Arts & Meal Planning, Lesson 2.1 (grade 9–12) · Grade 7 Cooking & Food, Lesson 1.4 (grade 7)

staleEnglish
No longer fresh. Crisp foods go stale by soaking up water from the air and turning soft.
Grade 3 Cooking & Food, Lesson 3.4 (grade 3) · Grade 5 Cooking & Food, Lesson 3.4 (grade 5)

stalingEnglish
The loss of softness and fresh flavor in bread, caused mainly by retrogradation, not by drying.
Food Science, Lesson 3.4 (grade 9–12) · Explore Hospitality and Home · Expert, Stop 1.3 (Ages 14+)

standard breading procedureEnglish
Coating food in seasoned flour, then beaten egg, then crumbs, so the coating sticks and fries crisp.
Culinary Arts & Meal Planning, Lesson 3.4 (grade 9–12)

standing timeEnglish
The minute or two after microwaving when heat keeps spreading through the food and evens out hot and cold spots.
Grade 4 Cooking & Food, Lesson 4.1 (grade 4) · Grade 6 Cooking & Food, Lesson 4.2 (grade 6)

stapleEnglish
A basic food a household keeps on hand and uses often, such as rice, beans, flour, oats and oil.
Grade 6 Cooking & Food, Lesson 8.1 (grade 6) · Grade 8 Cooking & Food, Lesson 8.1 (grade 8) · Explore Crafts and Making · Expert, Stop 2.1 (Ages 14+) · +1 more

staplesEnglish
Basic, inexpensive foods kept on hand, such as rice, oats, flour, dried beans, pasta, canned tomatoes and onions.
Grade 7 Cooking & Food, Lesson 8.3 (grade 7)

starchEnglish
A polymer of glucose that plants store in granules for energy.
Food Science, Lesson 3.3 (grade 9–12) · Grade 1 Cooking & Food, Lesson 5.1 (grade 1) · Grade 2 Cooking & Food, Lesson 5.1 (grade 2) · +3 more

stationEnglish
Your own work spot at the counter, with your tools and food ready.
Grade 2 Cooking & Food, Lesson 1.3 (grade 2) · Explore Horses and Ponies, Stop 3.4 (Ages 7–9) · Explore Travel and Faraway Places, Stop 2.2 (Ages 7–9) · +3 more

steamEnglish
Water that has become so hot it turns into a gas and floats into the air.
Grade 1 Cooking & Food, Lesson 4.2 (grade 1) · Grade 2 Cooking & Food, Lesson 4.1 (grade 2) · Grade 4 Cooking & Food, Lesson 8.2 (grade 4) · +2 more

steamer basketEnglish
A metal or bamboo basket with holes that holds food above boiling water, so the steam can cook it.
Grade 1 Cooking & Food, Lesson 4.2 (grade 1)

steamingEnglish
Cooking food in the hot vapor above boiling water, usually in a covered basket or on a rack.
Culinary Arts & Meal Planning, Lesson 4.2 (grade 9–12) · Grade 5 Cooking & Food, Lesson 3.3 (grade 5) · Grade 6 Cooking & Food, Lesson 4.2 (grade 6) · +1 more

step-downEnglish
Reducing something gradually, a little at a time, so the change is easy to accept.
Grade 8 Cooking & Food, Lesson 6.4 (grade 8)

stepsEnglish
The things to do, in order, numbered 1, 2, 3.
Grade 1 Cooking & Food, Lesson 8.1 (grade 1)

sterilization (commercial)English
Heating sealed food enough to destroy all microbes and spores that could grow under normal storage, as in canned low-acid foods.
Food Science, Lesson 8.4 (grade 9–12)

stewEnglish
Like braising, but with smaller pieces fully covered in liquid.
Culinary Arts & Meal Planning, Lesson 4.3 (grade 9–12)

stir-fryEnglish
Cooking small, evenly cut pieces quickly over high heat in a little oil while tossing them constantly.
Culinary Arts & Meal Planning, Lesson 1.2 (grade 9–12) · Grade 8 Cooking & Food, Lesson 5.1 (grade 8)

stock or brothEnglish
A flavorful liquid made by simmering bones, meat or vegetables in water. Stock is usually made mostly from bones; broth more from meat.
Grade 8 Cooking & Food, Lesson 8.2 (grade 8)