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Resources > Term > U
Umami, (旨味), is a Japanese word meaning "yummy" or "flavor” or a “taste." In the kitchen, however, "brothy", "meaty", or "savory" have been proposed as alternative translations. Umami, popularly referred to as savoriness, is...
Under-The-Table: Slang for intoxicated.
Undercut: A British cut of the Beef carcass; it is the Tenderloin; also known as Filet or Beef.
Unit Cost: A fixed cost per individual item. Nutritional Value USDA
Unit Pricing: the process of breaking down the cost of an item purchased in bulk to determine the cost of a single unit as used. Nutritional Value USDA
Units: any fixed amount or quantity that is given as a standard measurement or exchange. Nutritional Value USDA
Almost all categories of butter are sold in both Salted and Unsalted forms. Salt, (granular salt or a strong brine) flavorings and preservatives are sometimes added to butter to extend its shelf life, and/or to convert unsalted butter, past its prime, to a saleable, salted item. The amount...
Usable Portion: The part of the product that has value; the amount being used in a recipe, or trim, fat or bones that have resale value.
USDA: It is responsible for setting and enforcing U.S. federal government policy on farming, agriculture, and food. Nutritional Value USDA
USDA Beef Grading, is an Additional, Optional, Inspection Process Designed to Rate the Quality of the Beef Being Sold.
USDA COMMERCIAL: Produced from older cattle. Commercial grade meat lacks tenderness and flavor. Commercial grade may also be seen at retail as “un-graded” or “store-brand” meat. The most important thing to remember is that without "USDA" in the...
USDA Cutter is an Industrial Grade of Beef.
USDA Good / Select is the Third Best Grade of Beef.
USDA Utility is one of the Lowest Three Grades of Beef.
USDA Vegetable Grades: The four types of USDA vegetable grades are US #1, US Extra #1, US Fancy, US Extra Fancy. Nutritional Value USDA
Utility: The lowest U.S. Department of Agriculture (USDA) quality grade for pork and one of the lowest for beef, lamb and veal; the meat is usually used for ground, canned or otherwise processed products.