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Appendix II - Glossary - 14164_317
MINCE—To cut or chop into very small pieces (finer than  chopped). MINESTRONE-(Italian)  Thickened  vegetable  soup containing  lentils  or  beans. MIXING—To  unite  two  or  more  ingredients. MOCHA—A variety of favorable coffee from Mocha (Arabia) but refers to any coffee today, including the instant form. A rich butter cream icing containing cocoa and coffee essence. MOLD—Microscopic, multicellular, threadlike fungi growing on moist surfaces or organic material. MORNAY—A  cheese  sauce  used  principally  with baked  fish. MOUSSE—(French)   The   word   means   “froth.” Mousse  is  a  cold  entrée  (meat,  poultry,  or  seafood mousse) or a frozen dessert. The basic ingredients are  beaten  eggs,  whipped  cream,  and  gelatin. MULLIGATAWNY—(East  Indian)  A  soup  with  a chicken  stock  base  highly  seasoned,  chiefly  by curry  powder. MYOCIDE—An  agent  that  destroys  molds. NAPOLEON—A  pastry  made  from  choux  (or  puff paste  rolled  very  thin,  baked,  cooled,  and  layered with  cream  filling.    Usually topped with icing or confectioners’  sugar. NEWBURG—A  dish  made  with  a  cream  sauce containing  egg  yolks  and,  sometimes,  wine. Customarily used with seafood. NORMANDY—(French)  A  province  of  France  famous for its cuisine. Dishes prepared “a la normandé or norrnandie” contain generous amounts of butter and/or  cream. NUTRIENT—A substance in food that the human is known to require to support life and health. O’BRIEN—A style of preparing sautéed vegetables with diced green peppers and pimentos. (Corn O’Brien  and  O’Brien  potatoes  are  examples.) OLD  DOUGH—Yeast  dough  that  is  fermented  for  too long a time. It produces a baked loaf that has a dark crumb color, sour flavor, low volume, coarse grain, and tough texture. OMELET—(or  French:  omelette)  Eggs  cooked  with yolks  and  whites  beaten  together  or  separately  and blended, depending upon the type of omelet. AII-8 PANBROIL—To cook uncovered in a hot frying pan, pouring  off  fat  as  it  accumulates. PARASITES—Organisms that live in or on a living host that they usually do not destroy. PARBOIL—To  boil  in  water  until  partially  cooked. PARE—To  cut  away  outer  covering. PARFAIT—(  French)  Refers  to  cookery  perfection  but is most often associated with variously prepared desserts. The basic foundation is a sugar syrup enriched with eggs and/or cream and stabilized with gelatin. Fruits, liqueurs, or other flavorings are used with the soft mixture or with ice-cream parfaits. PARKERHOUSE   ROLLS—Folded   buns   of   fairly rich  dough. PARMESAN—(Italian) A very hard cheese originating in the Parma region of Italy. PASTA—(or  Paste)  (Italian)  A  term  referring  to macaroni products, including spaghetti, noodles, and other pastes made from hard wheat (durum or semolina). PEEL—To  remove  skin,  using  a  knife  or  peeling machine. PEPPER  POT—A  highly  seasoned  soup  or  stew. PETIT  FOURS—Small  decorated  squares  of  cake. PICKLE—A method of preserving food by a salt and water  (or  vinegar)  solution. PILAF—(also  Pilau)  An  Oriental  or  Turkish  dish  made of  rice.  The  cooking  liquid  used  is  beef  or  chicken stock, mildly flavored with onions. PIQUANT—(French) A tart, pleasantly sharp flavor. A piquant  sauce  or  dressing  contains  lemon  juice  or vinegar. POACH—Method  of  cooking  food  in  a  hot  liquid  that is kept just below the boiling point. POLONAISE—(French)   A   garnish   used   on   such vegetables as cauliflower, asparagus, or other dishes consisting  of  chopped  egg  and  parsley.  Bread crumbs may also be added. PORCUPINES—A meat dish prepared with ground beef and rice, formed into balls, and baked. POULTRY   TERMS: DRAWN—Killed  and removed. DRESSED—Killed   and feathers  and  intestines feathers  removed.

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