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Oak Fired: Food prepared in an oak wood-fired oven (the wood produces a fire with high heat); the fire and smoke give foods a deep, smoky flavor with a resin aroma.
Oak is an excellent choice for slow smoking large cuts of meat. Oak, which is mildly flavorful, is probably the most versatile of all hardwoods for cooking. Culinary Uses Its smoky aroma complements Brisket, Roasts, Chops & Steaks.
Oat Groats are the hulled Oat Grain. Oat Groats contain the Endosperm, Bran and Germ of the Oat Grain. Culinary Uses Oat Groats are most often used to make Porridge. Gluten Free Varies Low Fat Yes Low Calorie Yes
Oats are one of the most nutritious of all the Grains. They have a larger Germ than other Grains and this have more Fat. The higher the Fat content causes them to spoil faster. Varieties Instant Oats/Quick Oats Oat Groats Rolled Oats Steel Cut Oats Nutrition Oats...
Off-Premise Outlet: A retail establishment specializing in the sale of alcoholic beverages; usually, a package store in which alcoholic beverages are sold in bottles or cans to be consumed elsewhere.
Off; Off-Aroma; Off-Flavor: A tasting term for a food or beverage with an unusual, undesirable aroma, flavor or other attribute not typically displayed by the product.
Oidium: A fungus that attacks the leaves, fruit, and shoots and tendrils of grape vines; it can be prevented by spraying with sulfur; also known as powdery mildew.
Oil Can: Slang for a 32-fl. oz. can of beer.
Oiler: Slang for a person who drinks alcoholic beverages excessively.
Oily: A tasting term used to describe the greasy surface of some foods, created by excessive amounts of oil use in their preparation or the presence of natural oils.
Old: A food or beverage (especially wine) past its prime. 2. A labeling term for Cognac, Armagnac and other brandies indicating that is is a well-aged product; sometimes written as O.
The Greeks first began pressing olives over 5000 years ago. Extant Roman Era olive presses survive to the present time, with a notable collection present at Volubilis in Morocco. Production An olive press works by applying pressure to olive paste to separate the liquid oil and...
Omelet: Scrambled Eggs that are folded around ingredients such as Vegetables, Meats, and Cheeses. Varieties American Omelet, French Omelet, Herb Cheese Omelet, Strawberry Omelet Portion Size Allow 1-2 oz of an Omelet per person. Substitutes Frittata Nutritional Value...
Operations Manager: They ensure that the restaurant establishments runs productively. Nutritional Value USDA
Culinary Uses The Suprêmes of Orange not only make the presentation more attractive, but they also add a second Layer of Orange flavor to the dish. Julienned Orange Peel, arranged decoratively on the plate, that has been Simmered in Simple Syrup, is known as Candied Orange Peel in the...
The Organic label means that the food item has been produced in a way that helps sustain ecological balance and without using pesticides or chemical additives. Production Specifically, according to the USDA’s Organic Program “Organic" is a labeling term that...
Organic Eggs are becoming a consumer favorite. Purchasing For an egg to be labeled “organic,” it must be produced by Free Range Hens that feed exclusively on organic grains.
OSHA: The division of the Department of Labor that sets and enforces the rules, for occupational health and safety. Nutritional Value USDA
Ounce: A unit of measurement that can be used for either volume or weight in cooking. A fluid ounce is equal to 2 tablespoons or 30 milliliters. When measuring weight or volume, an ounce is equal to 1/16 of a pound. An Ounce, can be abbreviated as "oz". Nutritional Value...
Oven Searing Before Oven Roasting has some Advantages Over Doing It in the Reverse Order.
Over Easy: A style of egg cooking that in which the egg is flipped over for a short time, but the yolk is still runny. Nutritional Value USDA
Over Hard: A style of egg cooking in which the egg is flipped over and thoroughly cooked, on both sides. Nutritional Value USDA
Over Medium: A style of egg cooking in which the egg is flipped over for a time so the yolk is soft, but not runny. Nutritional Value USDA
Overhead Costs: These are the regular costs of operation. Rent, utilities, equipment purchase and repair, insurance, and advertising are just a few of the many daily or monthly expenses. Nutritional Value USDA
When food items are exposed to oxygen or heat, as a result of processing or improper storage care, they begin to deteriorate. The deterioration is called Oxidation. An age-old technique for preserving food was to Cure it with Salt (used mostly with meat and fish). Sugar was also added to...
Oyster: A relatively large Mollusk typically served on the half-shell. Nutritional Value USDA