Food Dictionary

Udon Noodles
Fat, slippery white noodles found bobbing about in soups or casseroles, udon noodles are made from a wheat-flour-and-water dough and may be round, square, or flat in shape. In most recipes, udon noodles are interchangeable with soba noodles and Chinese wheat-flour-and-water noodles. Boil the fresh variety for 2 to 2 1/2 minutes and the dried anywhere from 4 to 4 1/2 minutes.
An irregular-shaped citrus fruit hybrid between a grapefruit and a tangerine native to Jamaica. It is available around the United States from winter to spring. It has an acid-sweet flavor and is an excellent source of vitamin C.
Uncooked, pressed cheese
Curds not cooked but pressed to obtain a firm texture (Cheddar, morbier, mont asio, manchego).
Unleavened bread
Describes a dough that is without leavening or yeast. Unleavened bread plays an important role in Jewish ritual. Baked thin.
To turn out a cake, jelly, ice-cream etc from a tin or mould. This can be a delicate operation needing a little gentle help. Aspics and jellies: plunge the base of the mould in hot water for a few seconds. Sponge cakes: line tin with greaseproof paper or grease and dust it with flour; turn out immediately after removing from oven. If the cake seems stuck in the tin, turn it over on to a plate and cover base with a damp cloth or place it immediately on a cold surface. Ices: dip mould briefly into cold water and then into lukewarm water. Loosen ice with knife blade, place plate on top of mould and turn over quickly.
Unsaturated fats
Mainly come from plants and are liquid (oil) in form. Largely polyunsaturated fats include corn oil, soybean oil, sunflower oil, and sesame oil. Largely monounsaturated fats, which may lower blood cholesterol levels, include olive oil, canola oil, and peanut oil.
Unsweetened chocolate
Chocolate with no added sugar; generally composed of 55% cocoa butter and 45% chocolate mass from the bean. Produces an intense chocolate flavor that must be tempered by sugar and other ingredients.
Upside down cake
A cake made by arranging fruit in the baking pan, over which the batter is poured. When cooled it is inverted so that the fruit is on the top.