Wine Dine and Play: The Grand food and Beverage Dictionary

Part 22

The Grand Food and Beverage Dictionary
Final Page
By Sean Overpeck (CFE)

Y-Z

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This grand dictionary is broken down into 22 separate parts

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A glossary of terms used in recipes, cookbooks, wine lists, culinary journals, festival guides, and restaurants from around the world:
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…

“This glossary is large but incomplete, and it is constantly being updated and revised. I encourage you the reader as a lover of food, beer, liquor, and wine to recommend any additions or modifications to this dictionary.”

– Chef Sean, September 2013

Last Updates made on April 15, 2017 with along way to go

Yams: Similar in size and color to the potato, but nuttier in flavor, it is not be confused with the Southern sweet yam or sweet potato.

Yarpiva Brewery:

Yautía: A member of the taro root family, the yautía is the size of a potato, but more pear-shaped. It has a brown fuzzy outer skin. The flesh is white and slimy and is custard-like when cooked. It is one of the most natural thickeners, used to thicken soups, stews, and bean dishes. There is also a purple yautía which is also called mora.

Yeast: A natural leavening agent; the first leavened breads were made by setting out the dough to be attacked by wild yeast. The ancient Egyptians were already using wild yeast strains to raise their bread. Over millennia, yeast was cultivated. Today, the commercial yeast used for leavening bread is Saccharomyces cerevisiae (also used for brewing beer, whiskey and other alcoholic beverages). Yeast ferments carbohydrates in the flour (or the grain in the alcohol) producing carbon dioxide.

Yeast Bread: A bread that is leavened by the fermentation of sugar by yeast.

Yeast extract: Is used in brands such as Vegemite and Marmite. The process of turning the yeast sediment into edible yeast extract was discovered by a German scientist Justus Liebig

Yellowedge Grouper:

Yellow Food Coloring:

Yellow Gurnard:

Yellow Houseplant Mushrooms (Leucocoprinus birnbaumii): A mushroom famous for popping up in potted houseplants.

Yellow Mustard:

Yellowfin Grouper:

Yellowfin Tuna:

Yellowmouth Grouper:

Yellow Tail:

Yellow Watermelon:

Yinpu Black Rice Beer: Chinese beer

Yogurt:

Yolk:

Yorkshire Pudding: A classic english side dish created by cooks in Northern England in 1737, it consists of eggs, flour, and milk. Typically served with the traditional Sunday roast, it has become a staple in English cookery. The American version is called popovers and usually has cheese added to it. The original name for Yorkshire Pudding was called "Dripping Pudding."

Yucca: Root vegetable similar in length and shape to a turnip, with scaly yamlike skin. Universally made into flour for breads and cakes, and used as a base for tapioca.

Yuengling Brewery:

Yutaka Ishinabe (Chef):

Za'atar (Zahtar):

Zabaglione: An Italian custard dessert made solely of egg yolks, sugar, and Marsala wine.

Zaxby's: American Chain Restaurant

Zedoary:

Zelta Gold Brewery: Latvia

Zest: Is the rind or the outer-layered skin of a citrus fruit from a lemon, lime, grapefruit, or orange used to enhance the flavor of your dish.

Zhiguly Ekstra Brewery: Lithuanian

Ziti: Medium sized thin tube pasta, sometimes-featuring ridges. Traditionally served at weddings in the Campania region of Italy.

Zombie Dust: American Pale Ale (APA) / 6.40% ABV Three Floyds Brewing Co. & Brewpub

Zucchini:

Zymurgy: The chemistry of fermentation with yeasts, especially the science involved in beer and wine making.

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Part 22
And The Final Page of the Grand Dictionary of Food and Beverages is complete

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by:

Sean Overpeck (CFE)

Executive Chef

Father, Husband, Wine Drinker

Restaurant nut, History and

Star Trek lover

winedineandplayblog@gmail.com

About Sean:

I am based out of St. Petersburg, Florida working in the food service industry for over twenty years, and am currently with the American Embassy as the Executive Chef. Formally I have worked with groups contracting in Afghanistan, and Antarctica, also working in restaurants in and around Atlanta, Georgia prior to the wars. I have also owned a catering company and served proudly in the United States Army Food Service Program. The idea for Wine, Dine, and Play started in late 2012 after a trip to Jordan, when I was asked by friends to write down the experiences from a few restaurants, wine from the region that I tasted, and locations of interest such as Petra. Since that time, over 300 articles have been written, including fifteen restaurants from the worlds top 100 lists of San Pellegrino and the Elite Travelers Guide. There are articles on exotic world locations such as Victoria Falls, and South African Safari’s; food recipes & Grand Food Dictionaries; ethnic country cuisines such as Afghan, and Peruvian; tasting tours of world cities like Charleston, Cape Town, and Dubai; and of course wine from vineyards in California, Oregon, the Carolina’s, South Africa, New Zealand, and Australia, with much more to see and write about.

Who is John Galt?

“Culinary perfection consists not in doing extraordinary things,

But in doing ordinary things extraordinarily well.”

-Angelique Arnauld (1591-1661)