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| Lactose | Lactose (C12H22O11)
The main milk sugar, it is , it is a disaccharide or complex sugar, basically a molecule of glucose linked to a molecule of galactose , our main dietary source is of course dairy products, some people are lactose intolerant which means they cannot digest milk sugars leading to flatulence |
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| Maltose | Maltose (C12H22O11)
Also known as malt sugar and an important part of the brewing process, it is a disaccharide or complex sugar, consisting of two linked molecules of glucose and forms the base for long chains of glucose molecules called malto dextrins. Produced for brewing purposes by the germination of cereals. |
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| Mead | One of the most ancient of alcoholic drinks it uses honey as it's basis, there are also many spiced meads which are referred to as Methyglin. |
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| Omega 3 | A group of essential fatty acids, the most nutritionally important being DHA (Docosahexaenoic Acid) and EPA (Eicosapentaenoic Acid) and their precursor ALA (Alpha Linoleic Acid), excessive consumption of Omega 6 fats can interfere with the effectiveness of Omega 3 in the body. |
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| Omega 6 | A group of essential fatty acids, the most common being Linoleic Acid (LA), in modern times our dietary intake of Omega 6 fats has increased to a level that interferes with the function of Omega 3 in the body. If you're worried about your Omega 6 intake the following vegetable oils are low in LA:
Hemp
Olive
Rapeseed
Soya |
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| Perry | A traditional British drink it's actually pear wine which some of you may know in the form of Babycham. The real thing is of course completely different and is made from special varieties of Perry pears some of which have quite crude names. Nowhere near as popular nowadays as it has been, many Perry orchards have been grubbed up entirely, a process which shows no signs of stopping. |
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| Pilau | No not the multicoloured boiled rice you get down the Indian, proper pilau is Basamati rice cooked in a caramelised onion and spice stock (with or without meat) using the evaporation method. |
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| Prove | Proving is the process responsibe for making your bread light and fluffy, this is achieved by introducing natural (sourdough) or cultured yeasts into the dough and waiting for them to create bubbles in the dough. |
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| Pulse | The dried seeds of any of the legumes; beans, peas, lentils etc are all pulses. They are extremely useful store cupboard items and make good fillers for soups, stews and curries as well as excellent meals in their own right. Please make sure that you cook as per instructions, some are inedible and potentially dangerous if improperly cooked. |
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| Saltpetre | The common name for Potassium Nitrate (KNO3) it is a curing agent widely used in cured meat products you may see it listed on packaging as E252. |
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| Smoking | One of the oldest methods of preserving foodstuffs, particularly meat and fish. there are two types of smoking, hot and cold. Cold smoking does not cook the food but merely cures it, hot smoking actually results in the food being cooked. |
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| Starch | The term starch refers to any insoluble complex carbohydrate, starches need to be converted to glucose by our digestive systems to make them avavilable as a fuel source. |
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| Sucrose | Sucrose ( C12H22O11)
The most common sugar in our diet, it is actually a combination of a molecule of fructose linked to a molecule of glucose (i.e. a disaccharide). The main commercial sources of sucrose are sugar cane and sugar beet. |
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| Sugar | Sugar technically refers to any simple carbohydrate but the term is normally used to describe Sucrose, there are many sugars that form a part of our diet, some of the commonest include:
Fructose
Galactose
Glucose
Lactose
Maltose
Mannose
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| Syrup | Usually used to refer to a concentrated solution of sugar which may or may not have added flavourings. Some syrups such as Maple Syrup are concentrated plant saps. |
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| Tripe | Offal from the stomach of cows, pigs and sheep, many countries and cultures have their own tripe specialities |
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| Unleavened | Unleavened bread is any bread which has not been enhanced by the addition of a raising agent such as baking powder, sodium bicarbonate or yeast cultures. A common example of this type of bread is the chappatti. |
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| Virgin | A term used to describe oils, in particular olive oil. It basically means the oils has been extracted from the first pressing, also known as cold pressing, the pulp may be pressed again after heating or chemical treatment to extract the rest of the oil. |
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| Vitamin C | Vitamin C (Ascorbic Acid C6H8O6) is one of the vitamins that we can't make in our bodies and must be taken in our diet, the best sources being fresh fruit and vegetables. It is an essential for human life and has many functions in our bodies. May be listed as E300 in ingredients lists. |
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| Whey | The liquid byproduct of cheese making, it is nutritionally rich containing proteins, lactose, minerals and vitamins. As well as being used as an animal feed it is used as an ingredient in many foods as well as being the fermentation source in the production of cheeses such as ricotta. |
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| Yeast | Any unicellular fungi of the genus Saccharomyces,
yeast is used as the raising agent for bread and also in fermentation for brewing, most recipes use commercially available cultured yeasts but certain techniques such as sourdough breads rely on wild yeasts. Most shop bought yeasts are in a dry granular form but you may occasionally find fresh yeast. Also forms the basis for the infamous Marmite. |
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| Yoghurt | Basically fermented milk, the lactose in the milk is converted into lactic acid by bacteria of the genus Lactobacillus and Streptococcus. Yoghurt can be made at home very easily from any kind of milk; semi skimmed, full fat, sheep, goat etc. Yoghurt based drinks are popular in many countries including Turkey, Iran, India and Pakistan. |
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