| |
APPENDIX II
GLOSSARY
ABSORPTION—(Baking term) Refers to the property
of flour to absorb and hold liquid. (Frying) Refers
to fat absorption in food products as they are fried
in deep fat.
ACIDITY—Sourness or tartness in a food product; a
condition indicating excess fermentation in yeast
dough; with soda, generates carbon dioxide for
leavening in cakes.
AERATION—The treatment of dough or batter by
charging with gas to produce a volume increase; to
induce air so that amass becomes lighter or fluffier.
AEROBIC BACTERIA—Those that require the
presence of free oxygen, such as found in the air, for
growth.
AGING—A flavor-enhancing process usually applied
to beef. The meat is hung in a temperature-
controlled room for a specific period of time.
During this time a chemical reaction occurs in the
meat; it becomes more tender because of the partial
“digestion” of the connective tissue in the meat.
Aged flavor is noticeable after 21 days at chill
temperatures.
A LA KING—Food served with a rich cream sauce
usually containing green peppers and pimentos and
sometimes mushrooms or onions.
ALA MODE—In a fashion or the style of; for example,
desserts served with ice cream or pot roast of beef
cooked with vegetables.
ALBUMEN—Egg white.
ALMOND PASTE—A confection ingredient made of
finely ground almonds and sugar.
AMBROSIA—(Greek mythology) Descriptive term
applying to any food or drink exquisitely gratifying
in taste or scent; the name of a favorite southern
dessert made of oranges, bananas, pineapple, and
shredded coconut.
AMOEBA—One of the simplest forms of animal life;
grows in water.
ANAEROBIC BACTERIA—Those that grow in an
absence of free oxygen, deriving oxygen from solid
or liquid materials and producing toxic substances.
ANGLAISE—(French) English, a la anglaise means
“in English style,” as consommé anglaise.
ANTIPASTI—(or Antipasto) (Italian) An appetizer, or
a spicy first course consisting of relishes, cold sliced
meats rolled with or without stuffings, fish, or other
hors d’oeuvres eaten with a fork.
ANTISEPTIC—An agent that may or may not kill
microorganisms, but does inhibit their growth.
Peroxide is an example.
APPETIZER—A small portion of food or drink before,
or as the first course of, a meal. These include a
wide assortment of items ranging from cocktails,
canapes, and hors d’oeuvres to plain fruit juices.
The function of an appetizer is to pep up the appetite.
ASPIC—(French) A molded jelly made from different
preparations.
The base is gelatin which sets the
mixture. Various liquids may be used, but tomato
juice is most common. Recipes may require
chopped vegetables, fish, poultry, or meats in aspic.
AU GRATIN—(French) Food creamed or moistened
with eggs, milk, or stock, covered with bread
crumbs and butter or cheese, and baked until the top
is brown.
AU JUS—(French) With natural juice. Roast rib au jus,
for example, is beef served with unthickened gravy.
AU NATUREL—(French) In a natural manner. A dish
served in a simple style.
BACILLI—Cylindrical or rod-shaped bacteria
responsible for such diseases as botulism, typhoid
fever, and tuberculosis.
BACTERIA—Microscopic, one-celled organisms
found in soil, water, and most material throughout
nature. Some are responsible for disease and food
spoilage, others are useful in industrial
fermentation.
BACTERICIDE—Any substance that kills bacteria
and related forms of life.
BAKE—To cook by dry heat in an oven either covered
or uncovered.
Usually called roasting when
referring to meats.
AII-1
|
