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Resources > Term > Y
Yeast: A living, single celled organism comprised of the cells of certain minute fungi. It is commonly used to induce fermentation in the manufacturing of alcoholic beverages such as beer and as leavening agent in bread products. Nutritional Value USDA a:1:{i:0;s:5:"18375";} Gluten...
Yenji: A Chinese cooking method in which a marinated ingredient is wrapped in layers of greaseproof paper and roasted in a pot of preheated salt.
Yield: The amount of usable product that is left from an item after it is processed for use, in a particular recipe. Nutritional Value USDA
Yield Factor: The percentage of a unit that is left after it is processed for use in a particular recipe. Nutritional Value USDA
Yield Test: An analysis conducted during the butchering and fabrication of Meat, Fish or Poultry or during the cleaning and preparation of produce to determine the usable amount of the product (the yield) remaining after preparation.
A Yogurt Culture means the beneficial bacteria that are added to Milk to cause fermentation and create Yogurt. The bacteria in a Yogurt Culture most often include Lactobacillus delbrueckii subsp. Bulgaricus bacteria or Streptococcus salivarius subsp. thermophilus bacteria. These...
Yolk: Contains all of the fat in an egg, and also contains the emulsifier known as lecithin. Nutritional Value USDA
Young Dough: Under-fermented yeast dough. Nutritional Value USDA