Food and Cooking
Glossary
U
Udon
Udon is a type of thick wheat-based noodle popular in Korean
and Japanese cuisine. Udon is said to have been imported to
Japan through Korea from China in the 6th century. This original
udon was 2 to 3 cm in diameter, a flat pancake shaped "noodle"
added to the miso-based soup.
Ugli Fruit
A hybrid of a grapefruit and a mandarin or tangerine. It has
a distinctive, thick, mottled green and yellow skin that peels
easily like tangerines. It tastes most like grapefruit but is
slightly sweeter. Eat it as it is or use it in fruit salads,
fruit fools and other fruit-based desserts.
Unleavened Bread
Bread that has been made without 'leavening' - that is, no raising
agent such as yeast or baking powder. Unleavened breads include
chapattis and tortillas and they play an important role in Jewish
ritual during Passover when it's forbidden to eat leavened bread.
Unmould
To turn out a cake, jelly, ice cream, and so on, from a tin
or mould. This can be a delicate operation needing a little
gentle help. To unmould aspics and jellies, plunge the base
of the mould in hot water for a few seconds. For sponge cakes
the tin should initially be lined with greaseproof paper or
greased and dusted with flour; turn out immediately after removing
from the oven.
Unsaturated Fat
An unsaturated fat is a fat or fatty acid in which there is
one or more double bonds between carbon atoms of the fatty acid
chain. Such fat molecules are monounsaturated if each contains
one double bond, and polyunsaturated if each contain more than
one. In living organisms, such bonds, which are sometimes referred
to as unsaturated bonds, may be either cis or trans. Cis isomers
are the most common in unprocessed food.
Urucu
Used in fish dishes and a red-orange colour enhancer and dye.
It is used in Chinese cooking as a food dye particularly in
roast pork. The Chinese also regard it as lucky.
