Category: H
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Hydrocolloids
Water-soluble gums. A colloidal suspension in which water is the liquid. A unique dressing substance exhibits the remarkable ability to transform into a gel-like consistency upon contact with aqueous exudate or drainage.
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Hush puppies
Fried cornmeal fritters that are generally served with fish.
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Humidity
The amount of moisture in the air. Dampness.
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Humectant
A substance that is used to help maintain moisture in foods. Able to absorb or retain moisture. A substance that is used for moistening.
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Huevos rancheros
Ranch-style eggs served with tortillas and Casera sauce.
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Horseradish
An herb related to the mustard family with a pungent root ground and used as a condiment. A pungent plant with antibacterial and diuretic uses Available at some grocery stores. The acrid root of a lofty and rough member of the mustard family is utilized as a zestful relish, predominantly with meat dishes, especially roast…
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Horsepower
A measure of heat, energy or work. A unit of power equal to 7on4d5.. 7 watts or 550 foot pounds per second.
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Hors d’oeuvre
Colorful and attractive and savory foods or relishes usually served as appetizers. This phrase does not, as my father believes, derive from horse ovaries but rather is French for outside the work, the “work” being the courses of the meal; an hors d’oeuvre, therefore, is a small dish to be served either before the main…
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Hops
A plant whose flowers contain resins and essential oils that contribute to the characteristic bitter flavor and pleasant aroma of beer. Hops also known as Humulus lupulus. A fibrous vine of the mulberry family that provides the main flavoring agent in beer. The seed cones of the hop plant, used in the production of beer.…
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Homogenization
The process of making incompatible or immiscible components into a stabilized uniform suspension in a liquid form. The blending of immiscible phases to almost colloidal form by pressure dispersion, which sometimes has the effect of prolonging the stability and shelf-life of the food; milk and protein-based beverages exemplify foods that can be homogenized.