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Cooking definitions and terms beginning with

"Z"


Zabaione - a rich Italian custard made by beating egg yolks until they are lemon-colored, then adding sugar and Marsala.

Zest - the thin, brightly colored, outermost skin layer of citrus fruit which contains flavorful aromatic oils and is removed with the aid of a zester, paring knife or vegetable peeler.

Ziti - Italian for bridegrooms; used to describe large, slightly curved tubes of pasta, similar to rigatoni.

Zucchini - a moderately long cylindrical summer squash with smooth, dark green skin with a slightly bumpy surface, creamy white-green flesh and milk flavor; also known as a courgette (especially in Europe).

Zuppa Inglese - Italian version of the trifle.

Zwieback - a biscuit or rusk that has been twice baked.


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