
A1 sauce Quick reference
The Diner’s Dictionary (2 ed.)
A brand of brown sauce. The recipe was created in 1824 by H. W. Brand, who was chef to

abalone Quick reference
A Dictionary of Food and Nutrition (4 ed.)
A shellfish (mollusc), Haliotus spp., also known as ormer, paua, or sea ear. An 85g serving provides 89kcal (372kJ), 14.5g

ABC protein Quick reference
A Dictionary of Food and Nutrition (4 ed.)
ATP-binding cassette proteins; a family of cell membrane transport proteins that bind and hydrolyse ATP, linked to active uptake into,

abdominal contraction Quick reference
Food and Fitness: A Dictionary of Diet and Exercise (2 ed.)

abdominal hold Quick reference
Food and Fitness: A Dictionary of Diet and Exercise (2 ed.)

abdominal muscles Quick reference
Food and Fitness: A Dictionary of Diet and Exercise (2 ed.)

abductor Quick reference
Food and Fitness: A Dictionary of Diet and Exercise (2 ed.)
A muscle that moves a part of the body away from the midline, or causes the fingers or toes to spread apart....

abductor raise Quick reference
Food and Fitness: A Dictionary of Diet and Exercise (2 ed.)

abdug Quick reference
A Dictionary of Food and Nutrition (4 ed.)
drink made from yoghurt with soda water, and sometimes also vodka.

Abernethy biscuit Quick reference
The Diner’s Dictionary (2 ed.)
A firm-textured semi-sweet Scottish biscuit characteristically flavoured with caraway seeds. It takes its name (which was first recorded in 1834

abetalipoproteinaemia Quick reference
A Dictionary of Food and Nutrition (4 ed.)
Rare genetic disease involving failure of synthesis or assembly of plasma lipoproteins that contain apo-protein B (chylomicrons, VLDL,

abiu Quick reference
A Dictionary of Food and Nutrition (4 ed.)
The fruit of Pouteria caimito, with caramel flavoured, white translucent flesh. See also

Abondance Quick reference
The Diner’s Dictionary (2 ed.)
Abondance (also called tomme d'Abondance) is a firm cheese produced in Savoie, in southeastern France. It is made from

absinthe Quick reference
A Dictionary of Food and Nutrition (4 ed.)
A spirit flavoured with wormwood (Artemisia absinthium). Originally imported from Switzerland (where it was a patent medicine) to

absinthe Quick reference
The Diner’s Dictionary (2 ed.)
An unsweetened green spirit whose principal and characteristic ingredient is oil of wormwood (see

absorption Quick reference
Food and Fitness: A Dictionary of Diet and Exercise (2 ed.)

AC Quick reference
A Dictionary of Food and Nutrition (4 ed.)
Appellation contrôlée. See