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.)
An easy and effective exercise for strengthening the abdominal muscles. It may be performed almost anytime and anywhere, while sitting,
abdominal hold Quick reference
Food and Fitness: A Dictionary of Diet and Exercise (2 ed.)
An exercise to test and develop your ability to sustain contractions of abdominal muscles.
▪ Lie on your back with
abdominal muscles Quick reference
Food and Fitness: A Dictionary of Diet and Exercise (2 ed.)
Four pairs of muscles, often referred to as the stomach muscles, that support and protect the contents of the abdomen
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
abductor raise Quick reference
Food and Fitness: A Dictionary of Diet and Exercise (2 ed.)
A simple exercise for strengthening the abductor muscles in the groin.
▪ Lie on your right side with both legs
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.)
Absorption is the process by which nutrients in the gut are taken into the bloodstream so that body cells can
AC Quick reference
A Dictionary of Food and Nutrition (4 ed.)
Appellation contrôlée. See
