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Appendix II - Glossary - 14164_318
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Index - 14164_321
TOSS—To  mix  ingredients  with  a  gentle  lifting, circular  motion.  Usually  used  for  salad  ingredients. TOXIN—A   waste   product   given   off   by  a microorganism  causing  contamination  of  food  and subsequent  illness  in  human  beings. TRICHINOSIS—A   foodborne   disease   transmitted through pork containing a parasite, “Trichinella spiralis,” or its larvae, which infects animals. TRUSS—To  bind  or  fasten  together.  Usually  refers  to poultry. VACUUM DRYING—Vacuum is applied to food that causes the air and moisture inside it to expand and create   bubbles   (a   puffing   effect).   The   puffed product  is  then  dried  leaving  a  solid  fragile  mass. This may be crushed to reduce bulk. VERMICELLI—(Italian)  A  pasta  or  macaroni product,  slightly  yellow  in  color,  shaped  like spaghetti, and very thin. VIENNA BREAD—A hearth-type bread with heavy crisp crust, sometimes finished with seed topping. VINAIGRETTE—(French)  A  mixture  of  oil  and vinegar seasoned with salt, pepper, and herbs that is used  in  sauces  and  dressings. VIRUS—A  group  of  submicroscopic  organisms  that grow in living tissue and may produce disease in animals and plants. Viruses are smaller than bacteria  and  will  pass  through  membranes  or filters. WASH—A  liquid  mixture  brushed  on  the  surface  of  a product either before or after baking. It may be composed of one or more ingredients (water, milk, starch  solution,  thin  syrup,  or  eggs). WELSH RABBIT—(English) A cheese sauce served with toasted bread or crackers. WHEY—Liquid remaining after the removal of fat, casein,  and  other  substances  from  milk. WHIP—To  beat  rapidly  to  increase  volume  by incorporating air; a hand or mechanical beater of wire  construction  used  to  whip  materials  such  as cream or egg whites to a frothy consistency. YEAST—A  microscopic  plant  that  reproduces  by budding  and  causes  fermentation  and  the  giving  off of carbon dioxide gas; leavening agent. Y O U N G    D O U G H — Y e a s t    d o u g h    t h a t    is underfermented. This produces a baked product with  a  light  color,  tight  grain,  and  low  volume (heavy). ZUCCHINI—(Italian)  Slender  green  squash. ZWIEBACK—A toast made of bread or plain coffee cake dried in a slow oven. AII-11

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