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Appendix II - Glossary - 14164_316
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Appendix II - Glossary - 14164_318
EVISCERATED—Dressed,  drawn,  and  cut  up ready  to  cook. FIRST JOINT—Wing joint next to carcass. GIBLETS—Heart,  gizzard,  and  liver  of  poultry cooked and chopped for use in gravy. The neck and wingtips may be also used as giblets. OYSTER  MUSCLE—Tender,  oval  dark  meat  that is found in recess on either side of back, above the  wings. READY TO COOK—See Eviscerated. SECOND  JOINT—The  portion  Of  the  wing between the first joint and the wingtip. Also the thigh portion of the leg. PROOF   BOX—A   tightly   closed   box   or   cabinet equipped with shelves to permit the introduction of heat and humidity. Used for fermenting dough. PROOFING  PERIOD—The  time  during  which  dough rises between molding and baking. PROVOLONI—(Italian)  A  cured  hard  cheese  that  has a smoky flavor. PUFF PASTE—See Choux Paste. PUREE—To press fruit, vegetables or other solid foods through a sieve, food mill, or blender; also a soup made  with  pureed  foods  combined  with  white sauce, cream, or stock. QUAHAUG—(or Quahog) Indian name for hard clam. QUICK  BREADS—Bread  products  baked  from  a  lean chemically  leavened  batter. RABBIT—(or  Rarebit)  A  melted  cheese  dish. RACK—The unsplit rib section of lamb or veal carcass after the breast meat cakes. SAFE   HOLDING   TEMPERATURES—A   range   of cold  and  hot  temperatures  considered  safe  for holding  potentially  hazardous  foods  including refrigeration  temperatures,  40°F  or  below,  and heating  temperatures,  140°F  or  above. SALISBURY  STEAK—A  ground  meat  dish  cooked with onions and made to resemble steak in shape. Sometimes  referred  to  as  hamburger  steak. SALLY   LUNN—A   bread   used   principally   in   the southern United States and named for the woman who is said to have first made it. It may be made either as a quick bread or raised with yeast; baked either in muffin tins or in a flat pan and cut into squares. SANITIZE—Effective  bactericidal  treatment  of  clean surfaces of equipment and utensils by an established process. SATURATION—Absorption  to  the  limit  of  capacity. SAUERBRATEN—(German)  A  beef  pot  roast  cooked in a sour sauce variously prepared with spices and vinegar  and  sometimes  served  with  sour  cream. SAUTÉ—To panfry lightly and quickly in a very little hot fat, turning frequently. SCALD—To heat a liquid to just below the boiling point. SCALING—(Bating   term)   Apportioning   batter   or dough according to unit of weight. SCALLOP—To  bake  food,  usually  cut  in  small  pieces, with a sauce or other liquid. Topping of crumbs or shredded  cheese  frequently  used. SCONE—A shortcake, containing raisins, that has an egg-milk  wash  and  cinnamon  topping  to  give  a colorful, rich crust. SCORE—To cut shallow slits or gashes in surface of food with a knife, fork, or another implement. SCOTCH  BROTH—A  soup  made  with  lamb  stock, barley,  and  vegetables. SCOTCH WOODCOCK—An egg baked with cheese sauce and a bread crumb topping. SEAR—To  brown  the  surface  of  meat  by  a  short application  of  intense  heat. SHRED—To cut or tear into thin strips or pieces using a knife or shredder. SIFTING—Passing through a fine sieve for effective blending, to remove foreign or oversize particles, and to aerate. SIMMER—To  cook  in  liquid  at  a  temperature  just below the boiling point (190°F-210°F); bubbles will form slowly and break below the surface. SINGLE  SERVICE—Refers  to  disposable  articles used  for  food  preparation,  eating,  or  drinking utensils constructed wholly or in part from paper or synthetic  materials  and  intended  for  one-time  use. SKEWER—A  wood  or  metal  pin  used  to  hold  meat  or other foods in shape while cooking. SKIM—To  remove  floating  matter  from  the  surface  of a liquid with a spoon, ladle, or skimmer. AII-9

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