EVISCERATEDDressed, drawn, and cut up
ready to cook.
FIRST JOINTWing joint next to carcass.
GIBLETSHeart, gizzard, and liver of poultry
cooked and chopped for use in gravy. The neck
and wingtips may be also used as giblets.
OYSTER MUSCLETender, oval dark meat that
is found in recess on either side of back, above
READY TO COOKSee Eviscerated.
SECOND JOINTThe portion Of the wing
between the first joint and the wingtip. Also the
thigh portion of the leg.
PROOF BOXA tightly closed box or cabinet
equipped with shelves to permit the introduction of
heat and humidity. Used for fermenting dough.
PROOFING PERIODThe time during which dough
rises between molding and baking.
PROVOLONI(Italian) A cured hard cheese that has
a smoky flavor.
PUFF PASTESee Choux Paste.
PUREETo 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 BREADSBread products baked from a lean
chemically leavened batter.
RABBIT(or Rarebit) A melted cheese dish.
RACKThe unsplit rib section of lamb or veal carcass
after the breast meat cakes.
SAFE HOLDING TEMPERATURESA 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 STEAKA ground meat dish cooked
with onions and made to resemble steak in shape.
Sometimes referred to as hamburger steak.
SALLY LUNNA 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
SANITIZEEffective bactericidal treatment of clean
surfaces of equipment and utensils by an established
SATURATIONAbsorption 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.
SAUTÉTo panfry lightly and quickly in a very little
hot fat, turning frequently.
SCALDTo heat a liquid to just below the boiling
SCALING(Bating term) Apportioning batter or
dough according to unit of weight.
SCALLOPTo bake food, usually cut in small pieces,
with a sauce or other liquid. Topping of crumbs or
shredded cheese frequently used.
SCONEA shortcake, containing raisins, that has an
egg-milk wash and cinnamon topping to give a
colorful, rich crust.
SCORETo cut shallow slits or gashes in surface of
food with a knife, fork, or another implement.
SCOTCH BROTHA soup made with lamb stock,
barley, and vegetables.
SCOTCH WOODCOCKAn egg baked with cheese
sauce and a bread crumb topping.
SEARTo brown the surface of meat by a short
application of intense heat.
SHREDTo cut or tear into thin strips or pieces using
a knife or shredder.
SIFTINGPassing through a fine sieve for effective
blending, to remove foreign or oversize particles,
and to aerate.
SIMMERTo 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 SERVICERefers 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.
SKEWERA wood or metal pin used to hold meat or
other foods in shape while cooking.
SKIMTo remove floating matter from the surface of
a liquid with a spoon, ladle, or skimmer.