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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.
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