Food Science SourcebookSecond Edition PartiTerms and Descriptions HERBERT W. OCKERMAN, Ph.D. Professor of Animal Science The Ohio State University and The Ohio Agricultural Research and Development Center Columbus, Ohio An 5VI Book Published by Van Nostrand Reinhold New York An AVI Book (AVI is an imprint of Van Nostrand Reinhold) Copyright © 1991 by Van Nostrand Reinhold Library of Congress Catalog Card Number 90-21740 Part 1 ISBN 0-442-00776-0 Part 2 ISBN 0-442-00777-9 Set ISBN 0-442-23388-4 All rights reserved. No part of this work covered by the copyright hereon may be reproduced or used in any form or by any means—graphic, electronic, or mechanical, including photocopying, recording, taping, or information storage and retrieval systems—without written permission of the publisher. Manufactured in the United States of America Published by Van Nostrand Reinhold 115 Fifth Avenue New York, New York 10003 Chapman and Hall 2-6 Boundary Row London, SE1 8HN Thomas Nelson Australia 102 Dodds Street South Melbourne 3205 Victoria, Australia Nelson Canada 1120 Birchmount Road Scarborough, Ontario M1K 5G4, Canada 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data Ockerman, Herbert W. Food science sourcebook/Herbert W. Ockerman.—2nd ed. p. cm. Rev. ed. of: Source book for food scientists. ©1978. "An AVI book." Part 1 ISBN 0-442-00776-0 Part 2 ISBN 0-442-00777-9 Set ISBN 0-442-23388-4 1. Food—Dictionaries. 2. Food—Composition—Tables. I. Ockerman, Herbert W. Sourcebook for food scientists. II. Title. TX349.03 1991 90-21740 664'.003—dc20 CIP Dedicated to FrancesPreface to second edition, titled Food Science Sourcebook It was realized, even prior to the printing of the first edition, that a book of this magnitude would never be complete and that at some point a line must be drawn and data currently available must be organized. This was done to get the first edition into print. However, prior to its printing, revisions and new data were becoming available for inclusion in the second edition (now titled Food Science Sourcebook), which includes most of the information in the first edition plus twelve additional years of collecting data. The author wants to thank the many readers, colleagues, and students who have made suggestions on how the manuscript could become more useful. Most of the suggestions have been incorporated into this edition. Like the first edition, the second edition is certainly also not complete, and the author would certainly appreciate communications from readers and colleagues for suggestions and recommendations on how additional editions might be improved. HERBERT W. OCKERMAN Columbus, Ohio vii Preface to first edition, titled Source Book for Food Scientists The Source Book for Food Scientists materialized as the result of accumulating current data and relevant facts in the field of food science and technology. Since reference sources are often scattered, there has been a need for a one-volume data book of this type. A number of my colleagues have urged me to make my data bank available to others, hence this volume. Such a book could be organized as follows: a dictionary interpretation of terms used in food science and technology; tabular material giving detailed information on food composition and properties; chemical formulas and structures; uses of foodstuffs; harvesting; slaughtering and related information concerning the meat industry... , in fact, almost any and every type of subject one might encounter dealing with food. I have organized the material in two parts. Part 1 covers what I call my "personal dictionary" of pertinent information. Part 2 contains the tabular and general information that broadens the base of Part 1 with factual data. I have found it invaluable. My earnest desire, now that the material is to be published, is that it will equally serve other food scientists and technologists working in various capacities in industry, government, and the academic community. I wish to acknowledge the encouragement given me by Dr. Donald K. Tressler, President, AVI Publishing Company, and to express my appreciation for his belief and support in this project. It is also a special pleasure for me to acknowledge the editorial assistance provided by Mrs. Lucy Long, Senior Editor at AVI, and to Mr. Gessner Hawley, Editor of the Condensed Chemical Dictionary and Co-editor of the Encyclopedia of Chemistry. It was their collaboration and assistance that transformed a very rough draft into a publishable manuscript. However, errors of omission or commission are mine alone to bear. 1 would also like to thank the scores of publishers and authors who have granted me permission to reprint their copyrighted materials. Thanks are also extended to the many authors and contributors to government publications for information obtained from those sources. Specific acknowledgement is noted for each source as it appears in this book. " I also wish to extend grateful thanks to my wife, Frances, for her assistance in typing and proofreading. Her patience and help contributed much to the completion of this book. This is the First Edition of the Source Book and I would greatly appreciate communications from readers for suggestions or recommendations on how to improve it and also to call to my attention errors that may be corrected in the next printing. HERBERT W. OCKERMAN Columbus, Ohio Jan. 1, 1978 I X How to Use The Food Science Sourcebook (important to obtain maximum utilization of this book!) For ease of retrieval, this book has been organized into two parts. Start your search in Part 1 and this, if necessary, will lead you to Part 2 by extensive cross-references. Part 1 consists of dictionary terms and descriptions wherein the definition usually contains detailed information on the subject and, where feasible, some data concerning its use or properties. With the majority of these Sourcebook terms and description in Part 1, there is a reference to Part 2, giving a list of subjects for further information. (See the breakdown of the artichoke entry below.) Part 2 is composed of alphabetical sections containing food composition, properties, and general data designed as the basis for the initiation of a broader search for further information relevant to the dictionary term given in Part 1. Part 2 is, in truth, a "data book" of tables, figures, charts, formulas, etc. Part 1 will lead the reader to a pertinent, appropriate section in Part 2, or one can refer to Part 2 independently of the Part 1 dictionary description because it is organized alphabetically; however, some information will be missed if the second approach is used. Term. Generic Growth preferences name Description- artichoke (French; globe; true; Cynara scolymus) A deep-rooted, 3- to 5-ft perennial, thistle-like plant, belonging to the daisy or thistle family; grows well in a cold, moist climate; the flower heads (green to purplish; small to 5-in. diam.) and "chokes," or un-Growing opened, tightly clinging fleshy petals, have scales with information .fleshy bases. 650 seed/oz; thin to 2-3 ft apart in rows 3-4 ft apart. In season Nov.-May; harvest when buds are compact and refrigerate as soon as picked. Size information Size Use Small Pickling, stews, casseroles Medium Salads Large Stuffing Type information Type Where grown Varieties Conical bud Europe French or green French Thistle or prickly Violet Globular head U.S. and Giant bud Europe Green or white globe Red Dutch Violet bud Commercial Varieties Other varieties growth area Cooking Creole Southern Louisiana Grande Beurn i Boiled and served with melted butter Green Globe California Most popular Gulf Coast Gros Vert de Laon Purple Globe X I xii How to Use The Food Science Sourcebook The fleshy base of the scales is eaten raw, baked,, Preparation fried, stuffed, served with sauces, or preserved in oil; . methods the base of the flower head and the central leaf stalk Canned are also eaten. information. — Canned and frozen styles: Whole (one per can) Topped Hearts (packed in brine, vinegar, sauces, or olive oil) Cooking Bottoms information Cooking: trim ("choke," or scaly part discarded), boil 30-50 min or until tender in acidulated water Weights 1 large artichoke cooked and drained = 15 oz 1 artichoke heart = 15 g 1 serving = \ lb = 1 med. artichoke Composition- •Composition: moisture 86%; protein 3%; fiber 11%; ash 0.8%; pH 5.6 Store at 31-32°F, at 60-95% relative humidity; use- Storage information in 1-2 weeks. For more See Chinese artichoke; Jerusalem artichoke; - Reference to Part 1 information other artichoke entries sections C, J, and A -See Part 2: Iron; Minerals, Food; Niacin; Phosphorus; _ Potassium; Potassium-Rich Foods; Vegetable Compo- Reference to Part 2 sition; Vegetable Plants; Vegetables, Canning Dates sections I, M, N, P, and V Other ready-reference material that is to be found in the book: Inside the front cover is a table for temperature conversion from Fahrenheit to Celsius or vice versa. Inside the back cover will be found conversion factors for units of weight, units of liquid measure, oven temperatures, and units of volume. And following is a list of the most-often-used abbreviations for quick reference. Common AbbreviationsNOTE: Where the abbreviation denotes either the singular or plural, the spelled-out version of the abbreviation carries an asterisk (*). A ampere* dwt pennyweight AAAS American Association for the doz dozen* Advancement of Science dr dram* AOAC Association of Official Analytical Chemists e.g. for example apoth. apothecary EMF electromotive force approx. approximately equiv. wt. equivalent weight atm atmosphere at. no. atomic number at. wt. atomic weight °F Fahrenheit avg. average FAO Food and Agricultural Organization avdp. avoirdupois United Nations FDA Food and Drug Administration bp boiling point ffa free fatty acid* Brit. British fl fluid FNS Food and Nutrition Service, Btu British thermal units bu bushel* US Department of Agriculture FNB Food and Nutrition Board of the National Academy of Science-cal calorie* National Research Council °C ca. cc Centigrade or Celsius circa or about cubic centimeter* (also cm2) fp fpm fps freezing point feet per minute feet per second CAMP computer assisted menu planning ft foot* CFN Council on Food and Nutrition of the American Medical Association eg centigram* g gram* chem. chemical or chemistry gal gallon* cl centiliter* gpm gallon* per minute cm centimeter* gr grain* CP chemically pure cps cycles per second cu. cubic h hectare* cwt hundredweight hg hectogram* Hg mercury hhd hogshead* d density hp horsepower dc direct current h hour* deg degree* df degrees of freedom dg decigram* diam. diameter i.d. inside dimension dag dekagram* i.e. that is dal dekaliter* imp imperial dl deciliter* in. inch* dm decimeter* IU International Units Xl l l X l v Common Abbreviations J joule* K kelvin kcal kilocalorie* K ^ equilibrium constant kg kilogram* km kilometer* kW kilowatt* 1 liter* (more often spelled out to avoid misinterpretation with numeral one) lat latitude lb pound* m meter* M Molal max. maximum MDR minimum daily requirement (no longer used; see RDA) med. medium mg milligram* MHz megahertz mi mile* MID Meat Inspection Division, US Department of Agriculture min. minimum ml milliliter* mm millimeter* mo. month* mol. wt. molecular weight mp melting point mps meters per second mV millivolt* No. number (when followed by numeral) NFE nitrogen free extract NIH National Institutes of Health NMR nuclear magnetic resonance NPU net protein utilization NPV net protein value NRC National Research Council NSF National Science Foundation o.d. outside dimension opt. optimum, optional oz ounce* PERpkppmpptprob.psfpsipsiaptqtrRrdRDARHrpmssig.sp.sp. gr.sq.tbsptemp.tspUSDAUSPvit.vol.wt.yd protein efficiency ratio peck* parts per million precipitate; parts per trillion probable pounds per square foot* pounds per square inch* pounds per square inch atmosphere" pint* quart" correlation Reaumur rod* recommended daily allowance relative humidity revolutions per minute second* significant specific specific gravity square tablespoon* temperature teaspoon* United States Department of Agriculture US Pharmocopeia vitamin (rarely used) volume weight yard* year* Contents Preface to Second Edition viiPreface to First Edition ixHow to Use the Food Science Sourcebook xiCommon Abbreviations xiiiPART 1Food Science Sourcebook Terms and Descriptions 1PART 2Food Science Sourcebook Food Composition, Properties, and General Data 833Temperature Conversion Table Inside Front Cover Weights and Measures Conversion Tables Inside Back Cover xv PartiTerms and DescriptionsA 1) Abbreviation for absolute temperature. 2) Abbreviation for acre A Abbreviation for angstrom aw See water activity a See ampere a- Prefix meaning not or without -a Latin suffix making some words singular and others plural aalrauchmettwurst Pork salami aarey A semihard, buffalo's-milk cheese aarlborg A clear, schnapps-type spirit with a high alcohol content AAS Atomic absorption spectrometry ab- Prefix meaning away from abacaxi See pineapple abaisse A thin, undercrust pastry abalone [awabi; muttonfish; ormer; paua; sea-ear; Haliotis cracherodii; H. iris (paua from New Zealand); H. rufescens; H. splendens; H. tuberculata (Channel Islands)] A large (1-ft) mollusk or Pacific sea snail with a single, flattened shell. The "foot," or central muscle, is eaten and is somewhat tough (if overcooked) but has a delicate clamlike flavor. The meat is firm, creamy white, and mild. It is available fresh, dried (brined, cooked, smoked, and then sun-dried), dry shredded, dry powder, salted, canned (in brine), frozen, and as soup. It may be used in chowders, soups, canapes, sandwiches, and for stir-frying. The shells are a source of mother of pearl and blister pearl. Composition: moisture 76%; protein 19%; fat 0.5%; carbohydrate 3.5%; ash 1.6% See Part 2: Minerals (Trace), Food abampere 1 abampere = 10 amperes (A) See ampere A-band Dark bands (anisotropic) in musclefiber; they contain all the myosin and the ends of the actin filaments. abandon See expire abattoir Slaughterhouse abbaye de citeaux A rich, creamy, soft, French, monk's cheese abbot A fish called an angle shark (Squatina squatina) or anglerfish (Lophius piscatorius) abcoulomb 1 abcoulomb = 2.998 x 1010 statcoulomb ABC's Letter- and number-shaped pasta that is \ in. tall A abdominal Refers to the stomach, or belly, between the thorax and pelvis abductor A muscle that draws a limb, wing, or other body appendage away from a medial position abdug Sour diluted milk that is often salted, has spices and herbs added, or is sweetened abe nego A red palm oil Aberdeen A soft, mellow, creamy, Scottish cheese Aberdeen-Angus Commonly refered to as Angus. Solid black breed of beef cattle that has no horns; origin, Northeastern Scotland; imported into America by G. Grant of Victoria, Kansas. See Part 2: Beef and Dual-Purpose Cattle; Gestation Periods Aberdeen-Angus crosses Angus x Horned European breeds -» nearly always polled X Brahman -» 95% female polled x red-bodied cattle -» black with white markings of the other breed x white Shorthorns -» blue-gray (mixture of white and black hair) x Charolais -» black or "smokey" white Aberdeen-Angus-Hereford cross Offspring will be polled and have a white face and black body; if two of the above offspring are crossed, the following ratio of offspring will result: 27 polled, white face, black body 9 horned, white face, black body -9 polled, entirely black 9 polled, white face, red body 3 horned, entirely black 3 horned, white face, red body 3 polled, colored face, red body 1 horned, colored face, red body Aberdeen-Angus, Red Red color is inherited as a single, one-gene recessive trait in Angus cattle. Red X Red -» always Red aberdeen buttery A wheat-flour roll abertam A golden, hard, salty, pressed, German cheese made from sheep's or goat's milk abfarad 1 abfarad = 1 X 109 farads (F) = 1 X 1015 microfarads (/iF) See farad abhenry 1 abhenry = 1 x 10 ~9 henry (H) = 1 X 10 ~6 millihenry (mH) See henry abifo Chindanda made from maize flour and plantain abijau An alcoholic beer 4 abiu abiu A South American fruit whose edible pulp (eaten stewed or grilled) is covered with a red capsule ablongo Steamed chindanda made from maize or rice and plantain; flavored with onions, pepper, and ginger abnormal Not normal; unnatural; not typical; unusual or irregular abodoo An acidic maize dumpling abohm 1 abohm = 1 x 10~6 ohm (ft) = 1 x 10-15 megohm (Mft) See ohm abolo Acetic, steamed or baked maize dumpling (wheat flour may be added) abomasum (glandular stomach; true stomach) The fourth section of the ruminant stomach, which is located on the right side; often called the true stomach or rennet bag; it functions very much like the entire monogastric stomach; a bovine abomasum may have a capacity from 2 to 5 gal abondance (tomme d'abondance) A 20- to 40-lb paste to semihard, cow's-milk cheese, with a washed rind, small holes, and mild to full fruityflavor, that is produced in France and aged 2-3 months abongo An acidic-maize, sugar, and palm-oil dumpling abrey A nonalcoholic, sour drink made from white sorghum abricot Brandy distilled from fermented apricot juice abricotine A sweet apricot iPrunus armeniaca) liqueur. A French liquor made from brandy, fresh apricot pulp, and apricot kernel. A cordial made from brandy and apricot extract Abruzzi A variety of rye abscess Pus in any tissue or organ abscissa (x axis) Horizontal axis on rectangular coordinates abscission Detachment or separation of a fruit from a tree or shrub. Treatment with chemicals before harvesting aids this separation. absinth(e) (Artemisia absinthium) 1) An herb (wormwood) grown for its aromatic oil, which is used as a condiment; an alcoholic liquor can be made from its leaves. See wormwood. 2) A strong (high alcohol content), dry liqueur or elixir flavored with wormwood, aniseed, licorice, or fennel. It also contains a habit-forming drug. absinth(e) oil See wormwood absolute alcohol Contains about 99.8% alcohol; can be made as follows: 1. Heat crystalline copper sulfate until it is a white powder 2. Add to commercial alcohol (96%) until it no longer turns blue 3. Filter into a clean, dry, tightly capped bottle absolute temperature (A) °K(kelvin) = °C + 273.16 °R (Rankine) = °F + 459.69 See Part 2: Temperature (Conversion Table) absolute value (|n|) A number without a + or sign absolute zero -459.69°F; -273.16°C absorption Penetration of a liquid into the fine structure of a solid, the liquid being retained within the solid. Cellulosic materials (absorbent cotton, paper) readily absorb liquids. Absorption of nutrients by the intestinal walls is an important factor in metabolism; transfer of substances or nutrients from the gastrointestinal tract (intestine) to the blood or lymph systems, e.g., from the alimentary tract by digestion or from tissue. Retention or holding of oil or fat by a food. The word also means the tendency of a material to accept energy in the form of certain wavelengths of light (absorption band). See also spectrophotometric analysis aburage Fried bean curd See tofu abutilon A vegetable plant; its flowers or leaves are eaten abvolt 1 abvolt = 1 x 10 ~8 volt (V) See volt ABY agar See Part 2: Microorganism, Media ac See alternating current Ac Symbol for the element actinium a.c. Latin for before meals acacia A shrub; its youngflowers [blossoms of acacia (wattle)] are used in making fritters or for food flavoring. acacia gum See gum arabic acar (achar) 1) General term for pickle, sometimes hot. 2) Pickled fruit. 3) Pickled vegetables accelerated freeze-drying Freeze-drying with expanded metal (or spikes) between the drying surface of the frozen food and the heating platens accelerated rancidity test Any test to determine the relative shelf life of fats or food by increasing the development of rancidity. This is usually done by abnormally increasing the temperature, light, and/or oxygen level. See active oxygen method accelerator A device used to produce electron beams that can be used in food irradiation acceptable quality level (AQL) A level of lot quality expressed as a percentage defective that is acceptable acceptance A draft on which the debtor indicates by the word "accepted" the debtor's intention to pay acceptance number The maximum number of defects acceptable in a lot acceptance sampling plan A procedure for accepting a lot based on inspection of a sample from the lot acclimation Adjustment to new surroundings accoub Mediterranean vegetable; edible thistle Parts eaten Used as Similar to BudsRootShoots Parboiled vegetable Salsify substitute Asparagus substitute Potatoes Salsify Asparagus Acetomonas 5 accra Yeast-batter fritters containing fish, meat, vegetables, or fruit Accum, Frederick A German food chemist who applied chemistry to food problems in the 1800s and wrote Culinary Chemistry and A Treatise on Adulterations of Food aceda A thick porridge gruel made from sorghum or millet aceitunas Olives acelga See beet, silver acerola cherry (West Indian cherry. Barbados cherry^ A tropical berry (Malpighia punicifolia; M. glabra) high in vitamin C (1700 mg ascorbic acid/100 g pitted fruit); it resembles a cherry but is an entirely different fruit. Pulp & skin Juice Composition (%) (%) Water 92 94 Protein 0.4 0.4 Fat 0.3 0.3 Carbohydrate 7 5 pH 3-3.5 See Part 2: Fruit Storage I acesulfame K Artificial sweetener used in Europe acetabulum Hip joint cavity; socket or cavity that receives the head of another bone acetal [CH3CH(OC2H5)2] A volatile liquid used as flavoring acetaldehyde (ethanal) (CH3CHO) Found naturally in many foods and added to others as a flavoring agent; sp. gr. 0.804-0.811 at 0°/20°C, 99% pure Storage: closed container in a cool (less than 15°C) place acetaldehyde phenethyl propyl acetal pepital Synthetic fruit flavoring acetamide (CH3CONH2) Normal constituent of some foods and also a nitrogen excretory product of mice acetanisole (p-methoxyacetophenone) CH, 0 C—CHc Used as a flavoring agent in foods; mol. wt. 150.18 Storage: full, tight, glass containers in a cool, dark place acetate differential agar See Part 2: Microorganism, Media acetic acid (ethyl acetate) OH CHo —C A saturated carboxylic acid occurring as a free fatty acid in natural fat; found in vinegar (4-12%); formed by the bacterial fermentation (Acetobacter aceti) of alcohol: H 2C2H5OH + 0 2 • 2CH3CX + 2H2O ethyl alcohol Q acetaldehyde H OH 2CH3C + O2 > 2CH3C x No o acetaldehyde acetic acid mol. wt. 60.03, equiv. wt. 60.03 Commercial % by grades mol/1 g/1 wt. Sp. gr. N Acetic acid 6.27 376 36 1.045 6.27 Acetic acid, glacial 17.4 1045 99.5 1.050 17.4 Can be obtained also by destructive distillation of wood and by reaction of carbon monoxide with methahol. Used in preserving and as acidifiers (pH control) and flavoring agents in food (particularly in dairy products) 580 ml of 99.5% CH3COOH to dilute to 10 1, approx. normality 1.00 Storage: tight container See Part 2: Concentration of Commercial Strengths of Acids and Bases; Normal Solutions; pH, Standard Solutions; Reagents, Normal Solutions acetic bacteria Acetobacter acetic ether (ethyl acetate) CH3C —O—CH2CH3II O Artificial fruit essence acetoacetic acid CH,C—CH9C—OH O O Product of incomplete oxidation of fatty acids See acetone bodies Acetobacter A rod-shaped (2-/u,m long) microorganism that occurs in pairs of long or short chains; they are important in the carbon cycle, the production of vinegar, and the oxidation of ethanol to acetic acid and acetate or lactate to carbon dioxide and water. See Part 2: Spoilage, Carbohydrate Foods acetoin (acetyl methyl carbinol; dimethylketol) (CH3CH(OH)COCH3) Used as a flavoring agent in food Storage: full, tight, glass container in a cool place See acetyl methyl carbinol acetomel A syrup made from equal parts of honey and vinegar Acetomonas A rod-shaped (3-/xm long) obligate aerobic microorganism that oxidizes ethanol to acetic acid; 6 Acetomonas they are found on fruits and in fermented beverages. See Part 2: Spoilage, Carbohydrate Foods acetone (2-propanone; dimethyl ketone) (CH3COCH3) Used as an extraction solvent in food; mol. wt. 58.08; 99.5% pure Storage: tight container, away from fire acetone bodies Compounds such as /3-hydroxy-butyric acid, acetoacetic acid, and acetone; these are sometimes end products of metabolism and are excreted as such; they are acidic and moderately toxic acetonemia Metabolic cattle disease usually occurring early in lactation; loss of flesh and milk production, and an unsteady gait are symptoms; the presence of acetone bodies in the blood, prevented by a balanced ration acetone peroxide Mainly 2,2-hydroperoxypropane on a cornstarch carrier; strong oxidizing agent; used as a bleaching and maturing agent and as a dough conditioner Storage: in cool (below 24°C) and dry place acetophenone (methyl phenyl ketone) Used as a flavoring agent in food; mol. wt. 120.15 Storage: full, tight, glass container, away from light in a cool place acetylation The addition of an acetyl group to a molecule acetylated monoglycerides Waxlike solids that are partial or complete esters of glycerin with a mixture of acetic acid and edible fatty acids. Made by inter-esterification of edible fats with triacetin and glycerol; the CH3CO— group is attached to the glycerol. They are used as emulsifiers, coageing agents, tex-ture-modifying agents, solvents, and lubricants, in the chocolate covering of ice cream bars, and in jelly beans. Storage: well-closed container acetylcholine CH3 C H 3 - C - O - C H 2 C H 2 - N - C H 3 O O CH3 H Present in many parts of the body and important in transmitting nerve impulses acetylene (HC=CH) Can be prepared by treating calcium carbide with water; used in illuminating and welding See alkyne acetyl galactosamine OH CH2 H—C O HO, H 4) glucosidic linkages in polysaccharides such as starch and glycogen; e.g., a-amylase starch dextrin + maltose /3-amylase maltose •y-amylase glucose amylase, p An enzyme that splits off maltose units from nonreducing end of starch molecules a-amylcinnamaldehyde -CH=C —CHO I (CH 2)40113 Afloralflavoring agent Storage: full, tight, glass container, protected by an antioxidant and from the light in a cool place amyli Dried tamarind See tamarind amyloglucosidase An enzyme See also glucoamylase amylolytic Denotes enzymes that act on carbohydrates amylopectin (amioca starch) A starch constructed in a bush-shaped arrangement; most of the a-D-glu-copyranosyl sections are linked 1 -> 4, but branches are attached 1 -» 6 approximately every 26 monosaccharide units. It provides cohesive or gummy properties to cooked starch and is soluble and stable in water at concentrations of 5-10%. Because of the branching association between molecules, this compound does not often occur (except at low temperatures), which prevents gelling and produces a solution with high water-binding capacities. This makes rice moist and sticky on cooking. Glutenous rice starch is approximately 100% amylopectin. See Part 2: Amylopectin; Amylose and Amylopectin; Starch amylopsin (amylase) A pancreatic enzyme capable of hydrolysis of starch, glycogen, or their breakdown products See Part 2: pH Values of Biological Materials amylose A starch constructed of a linear chain of a-D-glucopyranosyl units joined by 1 -» 4 linkages. It is responsible for the gelling characteristics of cooked starch (association between molecules occur and this network traps water and produces gels); soluble in hot water but tends to precipitate on cooling and forms a rigid, irreversible gel that is responsible for the skin on cooked starch products. See Part 2: Amylose; Amylose and Amylopectin; Starch 26 amyris oil amyris oil Steam-distilled oil from the wood of West Indian sandalwood {Amyris balsamifera); sp. gr. 0.943-0.976; used as a foodflavoring agent Storage: full, tight, glass container in a cool place protected from light an- Prefix meaning not or without ana- Prefix meaning upward, backward, or excessive anabolism Growth or building process; the digestion or reduction of food, synthesis of complex products, and storage of energy that takes place in a living organism anadame bread Corn bread containing molasses anadas Collection of wine of any one year anaerobic '1) Descriptive of bacteria that can live without air or oxygen See also facultative anaerobe; obligate anaerobe See Part 2: Microbiological Media 2) Descriptive of an activity that demands maximum energy output for a brief period of time, e.g., 100-yd dash; builds stamina anaerogenic Forming little or no gas See Part 2: Intestinal Microorganisms in Triple-Sugar Agar anaheim (California chile; chili verde) A light- to bright-green, mild to mildly hot chili pepper, 6 in. long, 1-1.5 in. thick. Available fresh or canned; fresh pepper should be charred and peeled anaheim green chile (California green chile) A 6- to 8-in. long, mild-flavored, green chile with rounded tip. Can substitute canned green chile analog (analogue) A similar substance or material; something that is similar to something else analysis Resolution into component parts analysis of variance (For measurement data of two or more trials) A mathematical analysis to determine if differences between averages are significant. If F is significant then see means test to see which means are significant. analysis of variance (subtreatments) analysis of variance (two-way classification) a treatments E groups Groups 1 2 i a E X 1 Xn X? 1 Xn xal X.i 2 •^12 * 2 2 xi2 xa2 x.2 j x, x2j Xu xaj X.j n xln x2n Xin Xan X.n Total E X Xi x2. Xi. xa. X.. Correction term (X..)2 ' -c T o t a l S S = (Xn)2 + ••• +(Xan)2 C (X.A2 + ••• +(X.n)2 Group SS = - — — — C a 2+(X1.)Treatment SS = ^-^ ••• +(Xa.)2 n Error SS = Total SS - group SS - treatment SS a treatments n indiv. observations per treatment Treat. E X Treat, mean E X/n = x IX2 Total sum of squares E Xf. C = (E X)2/re C..= (EX..)2/totaln Lx2 = LX2-C Ex?.= EX?.-C. Source of variation df Sum of squares (SS) Mean squares (MS) , (total EX..)2 Total (an)- 1 Tnt-il r Y2 an L (Treat. E X, .f (total E X..)2 Treatment mean (a) a - 1 n an df a +nK [ndiv. or error (n) Sub. or Subtract or E treat. E xf. ~df= A 20-carbon saturated acid found in peanut oil See Part 2: Fats and Oils, Fatty Acid Composition; Fatly Acids; Fatty Acids and Their Properties; Fatty Acids, Fats and Oils; Milk, Fatty Acids, Seasonal; Saturated Fatty Acids; Wheat, Fatty Acids Aries (d'Arles) 39 arachidonic acid OH CH3(CH2)4CH=CHCH 2CH = CHCH2CH = CHCH2CH=CH(CH2)3C A 20-carbon unsaturated acid found in animals See Part 2: Fats and Oils, Composition; Fatty Acids; Fatly Acids and Their Properties; Fatty Acids, Fats and Oils; Unsaturated Fatty Acids arachis oil See peanut oil arad An Edam-type cheese aradisame Bread baked from dried flour made by fermenting pseudostem of ensete or false banana arak An alcoholic drink made from dates and flavored with mastik; an alcoholic drink made from grapes andflavored with anise seed See arrack araka See kumiss aralar A lightly smoked, esbareich-type cheese with a brown rind, cured in caves for 1 month aravis A blue cheese made from goat's milk, flavored with parsley arbitrage The simultaneous purchase and sale of similar or identical commodites in two different markets in hopes of gaining a profit from price differentials; buying in one market and selling at a profit in another, in order to take advantage of price differences arbute (Arbutus undeo) See arbutus arbutus (strawberry tree) A shrublike tree that produces a red, warty berry that is used to make liqueurs and confectionery area A bivalve mollusk that is eaten raw or cooked archil A coloring material derived from a vegetable and used in food; produces violet-red, blue, or purple colors arctic char (Salvelinus alpinus Linnaeus) A food fish arctic cisco (Coregonus autumnalis Pallas) A food fish arctic grayling (Thymallus arcticus) A food fish ardenner A dry, uncooked, smoked Belgian sausage (salami) made from medium-chopped, medium-sea-soned, beef and pork, fermented and suffed into beef casings ardennes ham A country-style dry-cured ham produced in Belgium ardi-gasna An esbareich-type cheese matured for 3-6 weeks are A measure of area 1 are = 119.6 square yards (yd2) = 100 square meters (m2) = 0.02471 acre area (A) A measure of surface Area of triangle = \ (base x height) Area of circle = irr2 = 0.7854(d2) (IT = 3.1416, r = radius, d = diameter) Square and circle of equal area: side of square = (4)0.8862 Area of sphere = (d2)3.1416 O areca nut (betel nut) See betel areches A valenc,ay-type cheese made from goat's milk arenga palm See palm areolar connective tissue Connective tissue in the form of a loose network with a great deal of space between fibers arepa Corn bread containing cheese arera Buttermilk Argentine A food fish Atlantic, Argentina silus Pacific, A. sialis arginine OH NH2—C—NH—(CH2)3—CH—C. NH NH, A nonessential amino acid; used in food as a nutrient and as a dietary supplement Storage: well-closed, light-resistant container See Part 2: Amino Acids; Corn, Amino Acids; Egg Products, Nutritive Value; Grain Analysis; Manure Analysis; Seed, Chemical Composition; Wheat, Amino Acids; Wheat Products, Amino Acid Compositions arginine monohydrochloride CH—(CH2)3—CH—COOH CH=NH NH , NH, • HCL Used as a nutrient or dietary supplement Storage: well-closed, light-resistant container argon (Ar) An element; noble gas group of Periodic Table; at. no. 18; at. wt. 39.944; oxidation state 0; electron configuration 2 - 8 - 8 orbit K L M 0.94% present in air arhar See pigeon pea ariboflavinosis Deficiency of riboflavin aridisols Sierozems; desert and red desert soils arigira Sour, diluted milk with millet, pepper, and honey aril The external fleshy covering of a seed; an extra seed covering aristology The art of dining Arkansas stone See novaculite Aries (d'Arles) A dry, uncooked, unsmoked, French salami-type (similar to Milano) sausage made from 40 Aries (d'Arles) medium- to coarse-chopped, mild- to medium-sea-soned beef, pork, and goat (sometimes made with horse or donkey meat) fermented and stuffed into beef, pork, or artificial casings See salami, d'Arles Arlington A variety of lespedeza (Sericea) arm 1) The upper limb of a human or the forelimb of a vertebrate See Part 2: Beef Chuck; Beef Cuts; Beef Retail Yield; Bone; Meat Identification; Pork, Cooking; Veal Chart; Veal Cuts; Veal Wholesale Cuts 2) Canes that are left after pruning and that produce the fruiting shoots and canes armadillo (Tolypeutes tricinctus) An armor-plated mammal that is edible armagnac (brandy of Lafayette) A dry, French, heavy-bodied brandy (40-50% alcohol) distilled from fermented marc residuum of grapes and used as an after-dinner cordial armavir A Russian panir-type cheese made from sour sheep's milk with added buttermilk or whey arm bone Humerus See Part 2: Beef Wholesale Cuts; Lamb Wholesale Cuts; Pork Wholesale Cuts Armenian food habits Animal products—eggs Beverage—black coffee Dairy—butter, cheese, fermented milk, and sour cream Grain—rice and wheat Seasoning—honey, onion, and pepper Vegetable—broccoli, cucumber, dandelion, eggplant, leek, okra, and tomato armiUaria root rot (crown rot; oak root fungus; shoestring root rot; ArmiUaria mellea) A fungus that attacks pear roots armored scale See scale arm roast Beef roast made by cutting across the forearm bone arm steak Steak made from the same areas as an arm roast Armyworm (Pseudaletia unipuncta) A worm whose larva feeds on small grain and native grass and strips the plant of its leaves; it can destroy lettuce plants and is a peanut pest. See also fall armyworm Beet armyworm, Spodoptera exiqua Yellowstriped armyworm, S. omithogalli See Part 2: Insect Control arneguy See adri-gasna aroma Fragrance or odor imparted by the volatile constituents of a material, food, essential oil, or oleoresin aromatic 1) An unsaturated organic compound in which the carbon atoms are joined in a closed hexagonal ring and whose structure is based on that of benzene. Such rings are called carbocyclic when composed only of carbon atoms, and heterocyclic if atoms of other elements are constituents of the ring. See also benzene. 2) A fragrant, usually pleasant, spicy, slightly pungent aroma and pungent taste; associated with some plants other than those that flower aromatic acid An acid in which one or more of the hydrogen atoms of the aromatic nucleus has been replaced by a carboxyl group aromatic alcohol An alochol derived from benzene in which one or more of the hydrogen atoms of the benzene ring is replaced by a hydroxyl or hydroxyl-containing group, e.g., phenol (C6H5OH) and benzyl alcohol (C6H5CH2OH) aromatic bitters An alocholic beverage (alcohol content as high as 40%) with a distinctive flavor aromatic seed Seeds of annual plants used in seasoning aromes de Lyon A valengay-type cheese made from goat's milk and soaked for 1 month in white wine and dry-cured for 1 month arracacha (apio; arracacia; Arracacia xanthorrhiza) A South American or Mexican root plant used for starch production, used as yams, or cooked like potatoes or sweet potatoes See Part 2: Starchy Roots, Composition arrack (arack; arak; mastika; ouzo; raki; zibib) A clear to straw-colored distilled (to various strengths) alcoholic spirit that is fermented from sugar obtained from the palm tree, rice, or molasses and is normally flavored with aniseed See palm arrag See kumiss arran A cheddar-type cheese sometimes colored yellow with annatto arroba, metric A unit of weight used in Brazil 1 arroba = 0.015 metric ton arrollado criollo A moist, cooked, unsmoked Argentinian sausage made from finely chopped, mildly seasoned (with cayenne, garlic, marjoram, and vinegar) beef, pork (heads), and wheat flour and cooked in molds lined with caul fat arrowgrass (Triglochin) Popular name for several grasslike plants, such as marsh arrowgrass and seaside arrowgrass See Part 2: Poisonous Plants arrowhead (tube potato; Sagittaria sagittifolia) A water plant with starchy edible roots that can be used as a vegetable or powdered like arrowroot arrowroot (Maranta arundinacea) A perennial that produces starchy rhizomes (1 ft long by f in. diam.); the rhizomes are white and covered with large paper white scales; a very digestible starch is made from these tubers; refined starch from the tubers of this plant is also referred to as arrowroot as well as tapioca and farina. The rhizomes must be peeled carefully because the rind contains a bitter drug. The roots are crushed or rasped and the starch is washed out. The name comes from the Indian practice of treating arrow wounds with the root. Thefinely powdered starch is used to prepare blancmange, custards, and puddings Composition: protein 0.4%; fat 0.1%; carbohydrate 94% arrowroot flour Flour produced from the rhizome of a tropical perennial herb 1.25 tsp arrowroot = 1 tbsp wheat flour for thickening See also arrowroot arrowroot powder A powder produced from the rhizome of a tropical perennial herb. See also arrowroot arrowroot starch A starch obtained from roots of a West Indian tropical plant and used as a thickening agent in cooking. See also arrowroot arrowtooth flounder (arrowtoothed halibut; Atheresthes stomias) A white-meat finfish with a light to moderate flavor arroz Rice arroz fermentado A cooked staple of fermented rice Arroz amarillo (yellow) Arroz requemado (brown) ARS See Agricultural Research Service arsanilic acid Used in swine to promote growth and to improve feed efficiency; used in poultry to promote growth and to improve feed efficiency, feathering, and egg production arsenic (As) A nonmetallic element; at. no. 33; at. wt. 74.92; Group VA of the Periodic Table; oxidation states +3, +5, - 3 ; electron configuration 2-8-18- 5 orbit K L M N Toxic and possibly carcinogenic See Part 2: Minerals (Trace), Limits; Water Drinking Standards arsine (AsH3) A highly toxic gas derived from arsenic artefact See artifact arteriosclerosis Thickening of arteries and loss of contractibility and elasticity artery Vessel that carries blood from the heart artery purve Pumping the curing pickle into a ham through" fiKe femoral artery and allowing the blood vessels to distribute the cure to the ham arthritis Inflammation of a joint artichoke (French; globe; true; Cynara scolymus) A deep-rooted, 3- to 5-ft perennial, thistle-like plant, belonging to the daisy or thistle family; grows well in a cold, moist climate; the flower heads (green to purplish; small to 5-in. diam.) and "chokes," or unopened, tightly clingingfleshy petals, have scales with fleshy bases. 650 seed/oz; thin to 2-3 ft apart in rows 3-4 ft apart. In season Nov.-May; harvest when buds are compact and refrigerate as soon as picked. Size Use Small Pickling, stews, casseroles Medium Salads Large Stuffing Type Where grown Varieties Conical bud Europe French or green French Thistle or prickly Violet Globular head U.S. and Giant bud Europe Green or white globe Red Dutch Violet bud artificial flavoring 41 Commercial Other varieties growth area Cooking Creole Southern Louisiana Grande Beurre Boiled and served with melted butter Green Globe California Most popular Gulf Coast Gros Vert de Laon Purple Globe The fleshy base of the scales is eaten raw, baked, fried, stuffed, served with sauces, or preserved in oil; the base of the flower head and the central leaf stalk are also eaten. Canned and frozen styles: Whole (one per can) Topped Hearts (packed in brine, vinegar, sauces, or olive oil) Bottoms Cooking; trim ("choke," or scaly part discarded), boil 30-50 min or until tender in acidulated water 1 large artichoke cooked and drained = 15 oz 1 artichoke heart = 15 g 1 serving = \ lb = 1 med. artichoke Composition: moisture 86%; protein 3%; fiber 11%; ash 0.8%; pH 5.6 Store at 31-32°F, at 60-95% relative humidity; use in 1-2 weeks. See Chinese artichoke; Jerusalem artichoke; other artichoke entries See Part 2: Iron; Minerals, Food; Niacin; Phosphorus; Potassium; Potassium-Rich Foods; Vegetable Composition; Vegetable Plants; Vegetables, Canning Dates artichoke heart The tender, inner part of the artichoke Types available: Canned Whole (served like fresh vegetables) In vinegar or sauces (hors d'oevres) Frozen artichoke, Japanese or Chinese (chorogi; knot-root) A perennial plant grown for its small, edible root or tubers artichoke noodle A noodle made from the flour from the tuber of the Jerusalem artichoke (which is not an artichoke) articulation A juncture of movable segments of a body; joint artifact A tissue structure that has been changed by artificial means artificial color Usually made from coal tar (coal is heated in a vacuum) and used in the range of 10-500 ppm artificial feeding Young receiving milk from another species; infant being fed with milk other than human artificial flavoring Any substance that is added to impart flavor and is not derived from a spice, fruit (or juice), vegetable (or juice), yeast, herb, plant material 42 artificial flavoring (i.e., bark, bud, root, leaf, etc.), meat, seafood, poultry, eggs, dairy product, or fermentation product artificial insemination The introduction of spermatozoa into the vagina or uterus by instrumental rather than natural means artificaUy dried Dried by other than nature means arva See ava; kava aryl group An aromatic group such as C6H5, C6H4, etc. representing a benzene nucleus minus one, two or more hydrogen atoms which are replaced by various groups or side chains. Often represented in formulas by R. As Symbol for the element arsenic asadero A provolone-type cheese made from cow's milk asado Skewered meat roasted before an open fire; a roast asafetida (asafoetida) A semisolid plant gum obtained from the root of the genus Ferula; it has a bitter taste and a distinctive odor. See Part 2: Essential Oils asali A liquor made by fermentation of honey ASAP As soon as possible A-l Sauce A semiliquid, highly spiced, strong meat sauce made with vinegar, onions, and spices Composition: 275 mg Na/tbsp (17 g) asbach Grape brandy aged in Limousin oak cask asbestos Magnesium silicate (Mg3Si207 • 2H2O). There are two major types, serpentine (chrysotile) and amphibole. Both are extremely fibrous and are completely noncombustible. Asbestos fiber is a carcinogen when inhaled. See Part 2: Insulation Ascaris suis Round intestinal worms that are parasites in hogs ASCII (American Standard Code for Information Interchange) Character code used for representing information in most non-IBM equipment ascites Accumulation of fluid in the abdominal cavity asciutto Dry wine asclepian A protease enzyme found in the juice of the milkweed ascorbate A salt of ascorbic acid See ascorbic acid ascorbic acid (vitamin C) (C6H8O6) c=o c=o l \ l \ JHU — \J n U — \J? 1 HO—C HO—C OHC 1 HC 1 HO -i-H H-C-@CH2OH CH2OH ascorbic acid isoascorbic (erythorbic) acid A water-soluble vitamin whose deficiency causes a disease known as scurvy; body does not store. 1 IU vitamin C = 0.05 mg ascorbic acid 20 IU vitamin C = 1 mg ascorbic acid Deficiency symptoms: bleeding gums, sore joints Used as a food additive in beverages, meats, beverage mixes, fruit products, acidic foods, baked goods, and processed fruit to improve or maintain nutritional quality or as a preservative or an antioxidant (reducing agents). It keeps uncooked peaches from turning brown (oxidation of catechol and tannin) and frozen foods from darkening [150 mg/lb of finished pack or \ tsp (1000 mg)/4 cups of cold syrup]. Comparable antioxidant activity: 1 part erythorbic acid = 1 part ascorbic acid 1.09 parts sodium erythorbate = 1 part sodium ascorbate (sodium erythorbate contains 1 mole water of hydration) 1 part of erythorbic acid = 1.23 parts sodium erythorbate Its antioxidant properties are utilized in frozen and canned fruit, beer and ale, wines, carbonated beverages, frozen fish, potatoes (peeled), salads, and cole slaw. Sources: citrus fruits, tomatoes, strawberries, peas, raw green leaves (cabbage, lettuce), carrots, apples, potatoes, liver, brussels sprouts, broccoli, sweet red and green peppers, and cantaloupe Body function: function of connective tissue, resistance to infection, elimination of potential toxins See vitamin C It can be used in cured meat to speed up color reaction, § oz ascorbic or isoascorbic acid per 100 lb meat; 0.875 oz sodium ascorbate or sodium isoascorbate per 100 lb meat; 75 oz ascorbic or isoascorbic acid per 100 gal pickle (10% pump); 87.5 oz sodium ascorbate or sodium isoascorbate per 100 gal pickle (10% pump); 10% spray solution may be applied to outer surface. Storage: tight, light-resistant container; air and heat speed up destruction See Part 2: Ascorbic Acid; Ascorbic Acid, Food; Ascorbic Acid, Fruit Juices; Beans, Peas, and Nuts; Cereal Fortification; Cereals, Vitamin and Mineral Content; Composition of Food; Dairy Products, Composition; Egg Composition; Fats and Oils, Composition; Fish and Shellfish, Composition; Fruit and Vegetables, Composition; Fruit Composition; Grain Products, Composition; Lemon Juice Composition; Lime Juice Composition; Meat Composition; Meat Pigment; Milk c=o c=o H O - C ^ H 0 ~Na—O—C Na—O—C O HC 1 HC 1 HO—C—H H—C—OH CH,OH CH2OH sodium ascorbate sodium isoascorbate (sodium erythorbate) and Milk Products, Vitamin Content; Milk Composition; Olives and Pickles, Composition; Plant Foods, Composition; Poultry Composition; Recommended Daily Dietary Allowance; Sausage Composition; Soups, Composition; Sugars and Sweets, Composition; Tomato and Tomato Products, Composition; Variety Meat, Percentage of Daily Recommended Allowances; Vegetable Composition; Vitamins; Vitamin Sources, Functions, and Stability ascorbyl palmitate (palmitoly L-ascorbic acid) ? H OH OH CH3(CH2)14COOCH2—( H Used in food as an antioxidant Storage: tight container in a cool, dry place ASCS See Agricultural Stabilization and Conservation Service •ase Suffix used in naming certain enzymes, e.g., zymase, diastase aseeda A thin, flat bread made from sorghum asem See tamarind asepsis Prevention of the presence of microorganisms See aseptic aseptic (asepsis) The exclusion of putrefying bacteria and the use of sterilized equipment and environment aseptic processing A presterilized container is filled with a commercially sterilized cooled product and hermetically sealed in an environment free of microorganisms as-fed Feed as consumed ash 1) The solids remaining after the complete combustion of a material; mineral residue; residue of inorganic material after incineration (cleanliness of pure spices can be determined by ash analysis) See Part 2: Bananas, Composition; Cherry Composition; Concentrated and Dried Milk Products; Connective Tissue, Composition; Corn Kernel Composition; Creams, Butter, and Frozen Desserts; Cultured Dairy Products, Composition; Egg Composition; Egg Products, Nutritive Value; Fluid and Fermented Milks, Composition; Fruit Composition; Grain Analysis; Honey Composition; Lime Juice Composition; Manure Analysis; Maple Syrup Composition; Milk and Cheese Composition; Milk Breeds, Composition; Milk Composition; Milk, Concentrated Products; Milk, Dry Products; Milk, Mammals, Composition; Milk, Species; Oil Meals Composition; Oils and Fats, Composition; Packinghouse By-Products Composition; Plant Foods, Composition; Pulses, Nuts, and Seeds, Composition; Seed, Chemical Composition; Seed Composition; Soybean Composition; Starchy Roots, Composition; Sugars and Syrups, Composition; Sweetening Agents; Tomato and Tomato Products, Composition; Turkey Composition; Wastes, Agricultural and Industrial; Wheat and Flour Composition; Wheat, Carbohydrate Composition; Wheat, Parts of Grain; Wheat Products Composition 2) A tree that is excellent for use as firewood (24 X asparagus {Asparagus offidnalis) 43 106 BTU/cord, 20% moisture) and easy to split; fire is difficult to start and produces light smoke, good coals, and few sparks ash analysis A value determined by incinerating a sample material at high temp (525°C) for 16-18 hr ashanku Baked chindanda made with maize and plantain ash bread Corn bread ash gourd See gourd asiago A low-fat, mild, light-yellow, cylindrical, and smokey after-dinner cheese originally made from sheep's milk, now made from cows' milk (2-6 months ripening); longer ripening (min. 12 months) produces a hard, sharp cheese used for grating asinan 1) Pickled vegetables. 2) Pickled fruit as / is Indicates that goods are offered for sale without warranty or guarantee. The purchaser has no recourse on the vendor for quality. asitia Dislike of food ASME American Society of Mechanical Engineers asparagi alia parmigiana Asparagus cooked with butter and parmesan cheese asparagine A derivative of aspartic acid See also aspartic acid See Part 2: Amino Acids asparagus (Asparagus offidnalis) This cool-weather, long-lasting (harvested for eight weeks; in market from late winter to midsummer), early-appearing, perennial dioecious plant (originally from the Mediterranean and Middle East) is a member of the lily family; the round, compact, brittle, straight, young white shoot, or "spear" (green or purple-tipped), is cooked in water and served with butter or sauce and can be frozen and canned. Plant (1600 seed/oz) 12-24 in. apart in rows 4-5 ft apart; germination period 23-35 days. If covered with soil, the plant will develop underground, which will blanch (or whiten) the stems (milder and often canned), but green asparagus is more tender, betterflavored, and more nutritious and is often canned or frozen. Harvest by cutting just below the ground when the speras are 4-10 in. long just before tips begin to open (open tips are a sign of overmaturity); most flavorful when young and fresh. Refrigerate when cut to preserve the sugar level. A color preservative sometimes is added (stannous chloride). Male plants yield heavier spears. Female plants yield larger-diameter spears. To cook: whole or sliced asparagus is boiled or steamed 4-15 min or until tender. Available forms: All white (covered to protect from light, or special varieties) Center cut Tips and spears Canned (in salt brine: regular, dietetic, green, white spears and liquid) All green (grown above ground) Center cuts (contains no tips) Cuts and tips 44 asparagus (Asparagus officinalis) canned (Continued) Spears ( 5 | in.) Tips (uniform length; 3 | or 3§ in.) Fresh Frozen Natural (green tips, lower spear greenish or white) Cuts and tips Tips and spears Solid tips or points ( 1 - 2 | in.) Soup cuts or cut Canned tip and spear sizes: Small Medium Large Mammoth Colossal Giant Fresh sizes: Pencil—less than § in. diam. Medium— §-§ in. Jumbo— | - | in. Colossal— | in. and up Refuse: 25% butt ends 12 spears per bunch 1 bunch = 3.5 lb 1 bu = 40-50 lb 1 bu, fresh = 9-14 qt, canned 1 crate = 30 lb 1 crate, fresh = 12 bunches, 2 lb each Composition; Iron; Microwave Cooking, Fresh Vegetables; Microwave Cooking, Frozen Vegetables; Microwave Processing Time; Minerals, Food; Niacin, Nicotihic Acid, Food; Phosphorus; Plant Foods, Composition; Planting Density; Portion Size; Riboflavin; Riboflavin, Daily Recommendations; Riboflavin, Food; Soups, Composition; Storage; Sugar, Vegetables; Thiamin; Tocopherols; Transit Temperature; Vegetable Boiling; Vegetable Composition; Vegetable Cooking, Frozen; Vegetable Frozen Yield; Vegetable Planting and Maturity Chart; Vegetable Planting Chart; Vegetable Plants; Vegetables, Boiling Time, Frozen; Vegetables, Canning Dates; Vegetables, Classification; Vegetables, Cooking Frozen; Vegetable Servings; Vegetable Storage; Vegetable Yields; Vegetable Yield, Canned and Frozen; Vegetable Yield, Frozen, Canned, and Fresh; Vitamin A; Vitamin A, Daily Recommendations; Vitamin C; Wastes, Agricultrual and Industrial asparagus bean (dow guak; yardlong bean; Vigna sesguipedalis) An oriental vine pea that produces a 2- to 3-foot-long pod with a seed approximately every inch; does not produce a large yield and is grown more as a curiosity. The edible pod tastes like asparagus. asparagus beetle (.Crioceris) A pest that lays its eggs in June on growing plants (e.g., asparagus shoots); these develop into small dark green worms or grubs that feed on foliage and burrow into the soil. They develop into beetles that look like slender ladybird beetles. asparagus broccoli See broccoli asparagus, bush A West African plant that produces shoots that are used like asparagus and leaves that 1 qt, canned1 qt, frozen1 lb, fresh ===1 pt, frozen10 oz, frozen= 15-22 pt frozen = 2^-6 lb, fresh = 2 - 2 | lb, fresh 2-4 servings 16-20 spears 2 cups, cooked = 1-1.5 lb, fresh = 2-3 servings 1 cup, canned = 7.8-8.6 oz 1 cup, cooked = 180 g (6.4 oz) 1 serving = 0.25-0.5 lb 1 part freeze-dried weight = 20 parts fresh weight Composition (fresh): moisture 92%; protein 3%; fat 0.2%; carbohydrate 5%; ash 0.6%; pH 5.4-6.1 Storage: Do not wash before storage; keep in refrigerator crisper or plastic bag to keep humid (90-95% relative humidity); use in 2-3 days. See Part 2: Ascorbic Acid; Asparagus Terms; Calories, Daily Recommendations; Canned Spoilage Related to pH; Frozen Food Storage; Fruit and Vegetables, Variety Stalk Brocks Imperial Long California Martha Washington are boiled and mixed with rice asparagus, cream of, soup Composition Dehydrated Moisture (%) 4.8 Protein (%) 13.7 Fat (%) 10.8 Carbohydrate (%) 55.7 Fiber (%) 0.8 Ash (%) 14.9 Rust Flavor resistance Use Good Moderate Prepared with water 93.9 0.9 0.7 3.6 0.05 1.0 Mary Washington Large, thick, heavy, Good, High Fresh, med. green, mild canning, rust-resistant, standard freezing Paradise Large Mild High Viking Waltham Washington Green, thick, heavy, Good High Fresh, rust-resistant canning, freezing asparagus, cream of, soup, canned Condensed Prepared Prepared with with Composition Condensed milk water Moisture (%) 84.1 86.0 91.8 Protein (%) 1.8 2.5 0.9 Fat (%) 3.3 3.3 1.7 Carbohydrate (%) 8.5 6.6 4.4 Fiber (%) 0.6 0.3 0.3 Ash (%) 2.3 1.5 1.2 asparagus pea (catjang; winged pea; yardlong bean; Lotus tetragonolobus purpureus) 1) Young pea pods used as human food. 2) A plant that produces an asparagus-flavored pod that is cooked whole (not a normal garden pea) aspartame An approved (FDA, 1981) low-calorie, synthetic, nonsugar sweetner [relative sweetness of 20,000-30,000 (sucrose = 100)], with a caloric value of 4 calorie/g but sweeter than sugar and with no bitter aftertaste. It is the methyl ester of aspartyl phenylalanine, a dipeptide of two natural amino acids (L-aspartic acid and ethyl ester of L-phenylalanine). H HI I HO—C—CH9 —CH—C—N —C —C^O—CHo O NH9 O 1 tsp sugar = 18 calories Equivalent sweetness of aspartame = ^ calorie 1 tablet = 1 tsp sugar = 0.25 calorie 1 packet = 2 tsp sugar = 4 calories It does not contribute texture to baked products and loses its sweetening power at high cooking temperatures. aspartic acid A nonessential monoamino-dicarboxyl-ic amino acid OH HO—C —CH2—CH—C O NH, O Used as a nutrient or dietary supplement in food Storage: tight, light-resistant container See Part 2: Amino Acids; Amino Acid, Solubilities; Corn, Amino Acids; Egg Products, Nutritive Value; Grain Analysis; Manure Analysis; Wheat, Amino Acids; Wheat Products, Amino Acid Compositions Agpergillus A common mold See Part 2: Mold, Food; Molds, Mycotoxins; Rot Spoilage; Spoilage, Fat in Foods aspergillus black-mold rot (erroneously called smut) Black-mold rot caused by the fungus As-astatine (At) 45 pergillus niger; it affects figs, citrus fruit, onions, pomegranates, and grapes. In figs the disease first appears as pink color of skin and pulp and there is a cheesy consistency of the pulp. There is often little external indication of the disease. Refrigeration (31°F) will delay the decay. Aspergillus flavusoryzae group A group of proteolytic enzymes used to soften beef tissue Aspergillus oryzae A proteolytic enzyme used to soften beef tissue aspergillus rot Decay on fruit held at high temperatures caused by Aspergillus niger (oranges) and Geotrichum candidum (lemons) asphalt A complex mixture of bitumins obtained from midcontinental and western petroleum; occurs naturally in Trinadad See Part 2: Insulation aspic Jellied (gelatin) broth used for molding or to give a shiny finish to a variety of foods; a spicy, tart jelly made from brown (meat) or white (fish) stock and may be thickened with gelatin; sold in powdered form aspirate To remove liquids by suction; to draw in; to remove light material using air aspirin (acetylsalicylic acid) A common anodyne that often causes bleeding, especially from the gums as purchased As ordinarily obtained from a typical retail store See Part 2: Fruit Composition assaissonnement Seasoning Assam A province of northeastern India that produces a strong, rich, heavy tea See black tea; tamarind assassin bug A light-brown, long-legged, \- to f-in.-long insect that walks over plants slowly and clumsily and holds its forelegs in a prayerlike position and uses them to capture and hold its prey Benefit: feeds on immature forms of insects assay Determination of potency or purity assets Cash and property that have a market value assignable cause Variation in a product that can be determined and corrected (as opposed to chance variation) assimilation Incorporation and conversion of absorbed nutrients (food) into substances of the body (living tissue); the manufacture of protoplasm assmannhausen A red Rhine table wine ASTA American Spice Trade Association See paprika astatine (At) A halogen element; Group VIIA of the Periodic Table; at. no. 85; mass number of most 46 astatine (At) stable isotope 210; electron configuration 2- 8-18-32-18- 7 orbit K L M N O P aster leafhopper (Macrosteles fascifrons) An insect that is ^-in. long Host: cereal, forage, and vegetable crops asternal rib See false rib; rib aster yellows A virus disease of strawberries in which early symptoms are yellowing, dwarfing, and cupping of young leaves. It may be prevented by planting virus-free stock and using insecticides asthenia Weak, without energy asti spumante A white, scented, sweet, aromatic, sparkling, Italian (Piedmont, north and west Italy) wine made from Muscat grapes ASTM American Society of Testing Materials astrakhan fur The fur of fat-tailed sheep astringent A dry, shrinking, drawing, puckering, sensation of the mouth; contraction of muscles or tissue, especially in the mouth astronomical unit (AU) A measure of distance 1 AU = 1.495 X 108 kilometers (km) asymmetric carbon atom A carbon atom to which four different atoms or groups of atoms are attached; a compound containing one such atom displays optical rotation. At Symbol for the element astatine ataif (katayef) An often multilayered pancake dipped in syrup and sometimes eaten with pistachios and thick cream atap A thick porridge gruel made from sorghum or millet -ate Suffix indicating a salt whose metal is in the highest oxidation state atemoya (Annona cherimola x A. squamosa) A moderate-sized subtropical tree or its edible fruit; a hybrid of the cherimoya and the sugar apple Varieties: Bradley Kaller (African Pride) atherosclerosis A type of arteriosclerosis in which there are deposits of cholesterol and other lipids Atholl brose A thick whiskey liqueur with oatmeal, honey, and cream athrepsia Malnutrition, often in children Atka mackerel (Pleurogrammus azonus, synonym P. monopterygius) A food fish Atlantic herring See sea herring Atlantic mackerel A finfish with light meat and a pronounced flavor Atlantic ocean perch Afinfish with light meat and a light to moderate flavor Atlantic salmon Afinfish with light meat and a light to moderate flavor Atlantic wolffish (catfish; 'Anarhichas lupus) A food fish atlas First cervical vertebra (neck boni), which attaches to the head See Part 2: Beef Chuck; Beef Wholesale Cuts; Bone; Lamb Wholesale Cuts; Pork Wholesale Cuts; Veal Wholesale Cuts atmosphere (atm; standard, 760 mm) A measure of pressure; at atmospheric pressure, there are 2.7 X 10 *9 molecules per cubic centimeter. 1 atm (standard) = 10,333 kilograms per square meter (kg/m2) = 1,013,250 dynes per square centimeter (dyn/cm2) = 2,116.35 pounds per square foot (psf) = 760 millimeters of mercury (mm Hg) [column of mercury (Hg), 13.59593 sp. gr. at 0°C and under standard acceleration of gravity] = 76 centimeters of mercury (cm Hg; at 0°C) = 33.9006 ft (column of water, max. density at 4°C, 39°F) = 29.9212 inch [in.; column of mercury (Hg), 13.59593 sp. gr.] = 14.6969 pounds per square inch (psi) = 10.3329 m (column of water, max. density at 4°C, 39°F) = 1.058 tons per square foot (ton/ft2) = 1.03329 kilogram per square centimeter (kg/cm2) = 0.76 meters of mercury (m Hg; at 0°C) = 0.007348 ton per square inch (ton/in.2) atole A weak alcoholic beverage made from malted maize and hot peppers atom The smallest particle of an element that exhibits the properties of that element atomic number The number of protons in an atomic nucleus, ranging from 1 for hydrogen to 106 for the most recently discovered element. This number indicates the position of an element in the periodic table and determines its chemical properties and behavior atomic weight The mass (weight) of an atom of an element, obtained by averaging the mass of all its isotopes, in relation to the mass of carbon-12 isotope (exactly 12.00), which is now the official standard atony Loss of strength ATP See adenosine triphosphate atrazine [2-chloro-4-(ethylamino)-6-(isopropyl-amino)-5-triazinel An herbicide See Part 2: Corn Herbicides atrioventricular node Area of the heart that receives the impulse after the auricles have contracted and passes it on by the "bundle of His" to the ventricles atrium See auricle atrophy Wasting away; diminishing in size atshomo A doughnut made from wheat flour ATS medium (American Trudeau Society) Microbiological medium for the determination of tubercle bacilli See Part 2: Microorganism, Media atsumandie (bakhar, murcha) Gray-white, dried balls of starter containing bacteria, molds, and yeast auto-oxidation 47 on a starch or cereal base; used as an inoculum for sake atta pancake A whole-meal, wheat-flour pancake, often with coconut and cumin attar of roses See rose Bulgarian attelet Small skewer at-the-money When the option strike price is at the underlying futures contract price 18)atto (10 ~ Prefix for quantities one quintrillionth (= 0.000000 000000000 001) smaller than the base unit attribute In inspection, an attribute will classify an item as either defective (e.g., broken glass in a food sample) or nondefective atzmon A creamy, semisoft, mild-flavored, cheese made from cow's milk and surface-bacteria ripened A.U. Old abbreviation for angstrom Au Symbol for the element gold (from Latin aurum) au With; in aubergine Eggplant See eggplant au beurre Cooked with or in butter; sauteed au brun Cooked in brown sauce auction Type of sale in which the highest bid purchases the object for sale au fait Brick ice cream with layers of frozen fruit au four Bake; baked in an oven aufschnitt A moist, cooked, smoked or unsmoked, mildly seasoned Swiss sausage made from fine-, medium-, or coarse-chopped beef, pork, and veal either stuffed into a beef or an artificial casing or not stuffed into a casing; meat or sausage thinly sliced au gras Cooked in broth or gravy or covered with gravy or sauce au gratin 1) Covered with cheese and/or crumbs or a rich sauce or with bread crumbs and cooked (browned in an oven or broiler) or browned. 2) A casserole with cream sauce, stock, or milk and buttered bread crumbs, browned in an oven augsburger A moist, cooked, smoked or unsmoked, mildly seasoned (with no nitrite or nitrate) Austrian sausage made from finely chopped beef and pork stuffed into a beef casing that has a diameter greater than 30 mm au jus With natural juice au jus, gravy Composition Dehydrated Prepared with water Moisture (%) 2.4 97.7 Protein (%) 12.4 0.3 Fat (%) 14.0 0.3 Carbohydrate (%) 41.6 1.0 Fiber (%) Ash (%) 0.2 29.6 0.01 0.7 au jus, gravy, canned Composition {canned): protein 1.2%; fat 0.2%; carbohydrate 2.5% au lait with milk au maigre Without meat au naturel 1) Food or drink prepared simply, plain, or raw. 2) Canned fish prepared by cooking in its own juice. 3) Canned fish in a light brine and sometimes vinegar aura A blue cheese made from cow's milk Aureomycin An antibiotic See also chlortetracycline aureomycin rose Microbiological media used for the detection of yeast and mold See Part 2: Microbiological Examination of Dairy Products aureus A species of Staphylococcus microorganism found in dairy products and water See Part 2: Water Activity, Organisms and Food auricle The upper chambers of the heart, called right and left auricle aurore sauce A white sauce au rouge With red sauce aurum A golden, aromatic, Italian liqueur made from orange peel and brandy auslese Noble wines made from the ripest bunches of grapes, which are late-gathered and specially selected for ripeness austere Undeveloped wine that will become full-bodied Australian lettuce Curly head lettuce that resembles chicory Australian native plum (black apple; bush apple; rose apple; wild plum; Syderorylon australe) Large plum-shaped fruit Australorp An English class of chickens with black plumage and white skin and lays a brown-shelled egg See Part 2: Poultry Breeds and Varieties Austrian smoked cheese A smoked processed cheese made from cow's milk. auto- Prefix meaning self autocatalytic reaction A self-propagating reaction autoclave (pressure cooker) A container for sterilizing by steam under pressure Pressure Boiling point of water Atmospheric 100°C (212°F) Atmospheric + 10 lb 115°C(239°F) Atmospheric + 15 lb 121CC (250°F) Atmospheric + 20 lb 126°C (259°F) •See pressure cooker autolysis Digestion of cell material by cellular enzymes; breakdown (by natural enzymes) of tissue after death autolyze To undergo autolysis (self-digestion of plant or animal tissue) automatic Self-acting; involuntary auto-oxidation Self-perpetuating or self-catalyzed (no enzyme needed after it gets started) chemical reactions that cause oxidative rancidity 48 autosmia autosmia Disorder of the sense of smell causing odors to be perceived when none are present autotroph Bacteria that use CO2 as the sole source of carbon; organisms that are self-feeders or obtain their energy from the sun (light); carbon source is generally CO2 autotrophic organism An organism capable of converting inorganic matter to organic matter autumn See Frost Date, Autumn autun A soft, white cheese made with goat's milk or goat's mixed with cow's milk auvergne See cantal au vert With green sauce aux- Prefix meaning increase or growth ava (arva; kava; yava) An alcoholic beverage made by fermenting the roots of the pepper plant See kava available chlorine The amount of active chlorine that a compound can release in water available nutrient A nutrient in the form that can be totally absorbed by the body from the digestive tract; a nutrient that can be digested, absorbed, and used in the body avdp. Avoirdupois weight avenin See ligumin average The arithmetic mean average amount of inspection Average number of items inspected per inspection lot for a particular sampling plan average daily gain (ADG) Average increase in live weight per day average error A method of expressing error for a single observation and an average of a series of measurements. Average error for a single determination (a): ±LV s u m °^ deviation from the average re-y v gardless of sign n = number of observations Peeled & Size pitted Moisture Varieties (in.) wt(oz) (%) California 3|x4i 10 74 Florida 3X4 12 78 *Some varieties up to 30% Average error for an averaged value for n observations (A): LV A= ± average error 0.8453 = probable error average error 1.2532 = mean square error avers A valengay-type cheese made from goat's milk aversion Dislike, repugnance, and avoidance of a stimulus avgolemono sauce An egg-lemon sauce avidin A toxic principle (antivitamin), occurring in egg white, that is inactivated by heat; it is a protein that combines with biotin, thus inactivating it; however, it loses this ability on heating; also, it inactivates biotin and makes it unavailable to animals. avocado (aguacate; alligator pear; calavo; Persea americana) A tropical American fruit (originally from Central and South America). A medium-sized tree that produces a fruit about the size and shape of a pear (some are almost spherical or oval), with rough or smooth skin, which may be green, yellow, maroon, or brown-green, brown, or purplish black when ripe; weight from 4 oz to 3 1b; the flesh, which may be eaten raw, used as a vegetable or fruit, or spread like butter, surrounds a single stone. Types: Summer—dark, rough (pebbly) texture Winter—thin green skin High in protein, vitamin B, and vitamin A (290 IU/100 g); ascorbic acid, 16 mg/100 g 1 avocado = 1 lb 1 cup, diced = 5.2 oz 1 cup, mashed = 8.2 oz 1 serving = 0.25-0.5 avocado 1 lug (4.5 X 12.5 X 16.1 in.) = 12-15 lb 1 lb = i\ cups, sliced 1 cup = 140 g (5 oz) Must be picked green and ripened at room temperature. Place in lemon or lime juice dip, which will keep peeled flesh from turning dark. To ripen: keep in open air at room temperature, out of sunlight Storage: Fruit is easily bruised; storage in paper bag in the dark at room temperature acccelerates ripening. When ripe, store in refrigerator (45-55°F) at 85-90% relative humidity; use in 3-10 days. See anthracnose; rhizopus rot Protein Fat Carbohydrate Ash (%) (%)* (%) (%) 2.2 17 6 1 1.3 11 9 1 See Part 2: Calories, Daily Recommendations; Fruit, Availability; Fruit Classification; Fruit Composition; Fruit Storage; Minerals, Food; Plant Foods, Composition; Potassium-Rich Foods; Storage; Transit Temperature avocado chilling injury Critical temperature (36-55°F) varies with variety, maturity, season, and storage time. Injury is characterized by a gray-brown discoloration of the flesh, abnormal ripening, undesirable flavors, pitting, and/or darkening of the skin avocado flesh darkening Dark flesh may be caused by the following: Chilling Freezing Heating Overripe Season Seed growth Variety avocado heat injury Temperatures as low as 77-80°F often cause abnormal softening (uneven or rubbery), darkening of color, often a scaldlike discoloration and off flavor avocado oil A semidrying oil separated from the pulp of the avocado; 70-95 iodine number avocado scab The disease appears as raised, circu-lar-to-oval, dark-brown to purple corky spots that may be scattered or coalesce to give a russeted appearance. It is confined to the outer surface and does not impair the eating quality of the fruit but other fungi may gain entrance through the blemishes. It is caused by Sphaceloma perseae and will not develop or spread during transit or storage avocado stem end rot Decay begins at the stem end and proceeds toward the blossom end, causing an external discoloration. The fungi most commonly associated with it are Diplodia natalensis P. Evans, and Phomopsis and Dothiorella spp. Avogadro's number (N) The number of material units (molecules, atoms, ions, electrons, etc.) present in 1 mole of substance, namely, 6.023 X 1023 See also mole See Part 2: Constants, Fundamental avoirdupois (avdp) A system of U.S. and British weights avzoman A moist or dry, cooked Iranian sausage made fromfinely chopped beef, lamb, and goat, stuffed into beef, sheep, or artificial casings aw See water activity awabi See abalone awamori A sweet-potato based arrack awarra palm See palm awein A spirit distilled from kefir awn A small, pointed projection (i.e., beard on grain) aztec marigold 49 awshari Dried, hard spheres of fermented sheep's and sometimes goat's milk or milk curds awule bolo Baked or steamed fermented rice balls axerophthol Vitamin A axial Relating to the axis of a structure axil Point of attachment of leaf to stem axillary The angle between stem and leafstalk; the armpit See Part 2: Lymph Nodes, Ox aya See chufa ayler A white wine from the Saar Valley Aylesbury A popular, English, meat-type duck with white feathers, white skin, flesh-colored bills, and light-orange legs and feet ayran See airan Ayrshire A breed of dairy cattle that originated in Scotland; they are white with patches of red to brown. See Part 2: Dairy Cattle Breeds; Gestation Periods; Milk Breeds, Composition; Milk Composition ayu (Plecoglossus altivelis) A Japanese food fish azarole (Neapolitan medlar; Crataequs azarolus) The oval, yellow-red, sweet, acid berry of a specific Mediterranean hawthorn tree (some hawthorn fruit is not edible) used as fruit, jam, andflavoring (applelike) azeitao A soft Portuguese cheese made from goat's milk azeotrope A mixture of two or more liquids that distills at a constant temperature and has a constant composition See Part 2: Refrigerant azide blood agar Microbiological selective medium used for the isolation of streptococci; sodium azide inhibits gram-negative organisms. See Part 2: Microbiological Media azide dextrose broth Microbiological broth used for quantitative determination of streptococci; other organisms that will also grow in this broth include gram-positive bacilli, coliforms, and enterococci. See Part 2: Microbiological Media; Microorganism, Culture Media, Water and Sewage, Standard Methods azitao A golden, hard, pressed cheese made from sheep's milk, with a mild maturation of approximately 1 month azodicarbonamide O O II II H2N—C—N=N —C—NH2 Used as a maturing and bleaching agent for food or flour and as a dough conditioner Storage: tight, light-resistant container aztec marigold See tagetes BB See boron Ba Symbol for the element barium baba A yeast cake flavored with rum or fruit babassu A nut from the babassu palm native to Brazil, from which oil is obtained by pressing See Part 2: Fats and Oils, Characteristics; Fats and Oils, Fatty Acid Composition: Fats and Oils, Physical and Chemical Properties; Fatty Acids, Fats and Oils; Iodine and Saponification Values; Melting Points, Fats and Oils; Oil or Fat, Characteristics; Saturated Fatty Acids; Specific Gravities, Fats and Oils; Titer, Fats and Oils; Unsaponifiable Matter Babcock test A fat test for milk, developed in 1890 by S. M. Babcock babe A small (50-60 g), doughnut-shaped, open-tex-tured sponge cake made from wheat flour, containing currants and orange peel babek Coarse-chopped, pork chorizo babooky Tea bread baboy Pork baby beef Young cattle (between 12 and 18 months) that have been well fed, often weighing less than 700 lb and often milk- and grass-fed; (the meat is tender and cuts are smaller, light red in color, and with less fat than mature beef) baby bel An edam-type cheese baby food See infant food; strained food baby food with meat A fine- to medium-chopped, cooked, unsmoked, American sausage that is canned sterile or shelf-stable baby-keet Guinea chicks baby Swiss See Swiss, baby bacalao Cod (sometimes other species) that are dried and salted bacardi 1) A type of light rum. 2) An alcoholic beverage made with \ lime or lemon juice, \ tsp sugar, 1 tsp grenadine, \\ oz (1 jigger) light rum, shaken with ice and strained baccharis A plant with a fragrant root; a genus of American plants of the thistle family See Part 2: Poisonous Plants bacco An alcoholic, sugar-cane juice wine, usually consumed fresh Bacillaceae A family of small rod- or coccoid-shaped, aerobic or obligate anaerobic, usually gram-positive microorganisms found in soil and animals; a few produce disease. See Part 2: Water Activity, Organisms and Food bacilli (plural of bacillus) A subdivision of bacteria whose shape resembles a rod (Latin, stick); they are gram-positive, spore-forming, and survive pasteurization. See Part 2: Canned Spoilage Manifestations; Canned Spoilage Related to pH; Rot Spoilage; Spoilage, Carbohydrate Foods; Spoilage, Protein Foods; Thermophiles Bacillus botulinus Anaerobic bacteria that produce a toxin that causes food poisoning known as botulism Bacillus cereus Faculative bacteria found in soil and water that may utilize bound oxygen to cause spoilage in canned foods Media used for growth: Phenol Red Agar base; add Mannitol, Antimicrobic Vial P, and Egg Yolk Enrichment 50% Phenol Red broth base Nitrate Broth Litmus Milk MR-VP Medium Nutrient Gelatin Nutrient Agar See Part 2: Food Poisoning, Bacteria bacitracin methylene disalicylate An animal drug used to promote growth and feed efficiency, to control dysentery, to reduce liver abscesses, and to increase egg production bacitracin, zinc An animal drug used to promote growth and feed efficiency back The upper part of an animal from the neck to the pelvis area See Part 2: Meat Identification backbone (spinal column) Vertebral column, consisting of cervical, thoracic, lumbar, sacral, and caudal vertebrae See thoracic vertebrae; lumbar vertebrae; sacral vertebrae See Part 2: Beef Wholesale Cuts; Bone; Bone in Retail Cuts; Lamb Wholesale Cuts; Pork, Cooking; Pork Loin Cooking; Pork Wholesale Cuts; Veal Wholesale Cuts back end of machine Discharge end back fat Fat from the back region, usually pork back order That portion of an order that cannot be delivered at the scheduled time, but that will be delivered at a later date back-packed Cured meat product in a weak pickle (25°) and stored at - 15°F to await a more favorable market backsberg A red and white wine backsettler See black tea backstein A German, brick-shaped, limburger-type cheese backsteiner A soft to semisoft, low-fat, strongly flavored cheese made from cow's milk and bacterially surface-ripened 50 backsteinkase A limburger-type cheese made from whole cow's milk back strap A wide, elastin, yellow band located along the top of the shoulder of an animal and used to support the head; it should be removed from a roast because it will remain tough; also called ligamentum nuchae. See Part 2: Beef Rib Nomenclature backwardation Market situation in which prices are progressively lower in the future delivery months than in the nearest delivery month. Backwardation is the opposite of contango. bacon A belly or side of a hog that has been cured and may be smoked; about 12% of a hog carcass (head and leaf fat on). Slices of cured pig meat Bacon, Canadian style, is made from boned pork loin. Bacon squares are made from jowl. Salt pork (white bacon) is salted back fat. Slab bacon is bacon from the whole belly or sections of it (unsliced). Cured pork belly Thin-sliced = 35 slices/lb Regular-sliced = 22 slices/lb Thick-sliced = 18 slices/lb Bacon Canadian Cooked, Cooked, Composition Raw drained Unheated drained Water (%) 19 8 62 50 Protein (%) Fat (%) Carbohy8 69 30 52 20 14 28 17 drate (%) Ash (%) 1 2 3.2 6.3 0.3 3.6 0.3 4.7 Bacon, raw: 0.15% cholesterol Cooked: 137 mg Na/slice (7 g) Canadian: 394 mg Na/slice (28 g) Storage: keep in original wrappers; refrigerate at 36-42°F; should be used within 1 week after opening See Part 2: Bacon Dressing; Broiling Griddle, Meat; Broiling Meat; Broiling Time and Temperature; Calories, Daily Recommendations; Food, Composition; Meat and Meat Products Composition; Meat Composition; Meat, Frozen Storage; Meat Identification; Meat Storage; Minerals, Food; Pork Chart; Pork, Cooking; Pork, Cooking Methods; Pork Cuts; Pork Cuts and Uses; Pork Storage; Pork Yield; Portion Size; Spoilage, Protein Foods; Storage Times; Thiamin, Food bacon fat Fat obtained from cooking bacon; mp 34°C (93°C); smoke point 290-300°F (143-149°C) bacon square (jowl bacon) Cured and usually smoked pork jowl bacon type A classification of hogs that usually includes the following breeds: Landrace, Tamworth, and Yorkshire bacter- Prefix meaning small staff or rod bacteria Microorganisms usually consisting of a single cell composed of proteinaceous substances. They may be of several shapes, e.g., rod-like (bacilli), spherbacteriophage 51 ical (cocci),filamentous, etc. They normally reproduce by splitting in two (fission). Many types are infectious, but others are beneficial. They play a part in the oxidation and spoilage of foodstuffs. See Part 2: Bacteria, Molds, and Yeasts; Bacteria on Chickens at Various Holding Temperatures; Culture Media; Egg Specifications; Food Poisoning, Bacteria; Illness from Food; Intestinal Microorganisms; Intestinal Microorganisms in Triple-Sugar Agar; Most Probable Number; Most Probable Number, Bacterial; Spices, Microbial Content bacteria count Number of bacteria per gram or per square centimeter bacterial See Part 2: Bacterial Food-Borne Illnesses bacterial blight A plant disease caused by bacteria (e.g., by Xanthomonas oryzae, which causes dead leaves in rice) bacterial canker A bacterial disease of apricot trees that affects buds and spurs; cankers form on large limbs and the trunk. bacterial fruitlet rot See brown rot bacterial leaf blight A rice disease caused by a bacterium (Xanthomonas oryzae). It may be controlled by planting resistant varieties of stock. bacterial spot (Xanthomonas pruni) A disease caused by bacteria on peach, apricot, nectarine, and plum leaves, fruit, and twigs. Leaves first have water-soaked areas on the underside; then small, irregular, dark-green spots, which have a greasy appearance; later the spots turn brown or black, usually concentrated at the tip. Fruit has water-soaked spots, which enlarge, turn greenish white, and become slightly raised. They eventually turn light brown and become sunken and scabby with cracks in the skin or deep pits that make rot infection possible. Fruit is not affected after it ripens. Control: plant disease-resistant varieties; use fixed copper See Part 2: Sorghum Diseases bacterial starter culture A preparation used in manufacturing some sausage; not to exceed 0.5%; e.g., 1. Thuringer 2. Lebanon bologna 3. Salami 4. Pork roll 5. Cervelat bacterial streak See Part 2: Sorghum Diseases bacterial stripe See Part 2: Sorghum Diseases bacteria-treated A product that has been treated by exposure to ethylene oxide gas to reduce levels of microorganisms bactericide A product that kills most bacteria; synonymous with germicide except more restrictive in what it is active against bacteriophage An organism (often a virus) that inhibits the growth of bacteria by surrounding and gradually disintegrating the bacterial cell ("phage" = "eats") See Part 2: Sanitizing Chemicals 52 bacteriostat bacteriostat An agent that inhibits or stops the growth and reproduction of or kills bacteria bactofugation Centrifugal force and heat applied to food to reduce bacterial count bacto-tryptone A peptone used in microbiological differential test media based on the elaboration of indole by bacteria; used in examination of water and sewage, dairy products, and in canned goods for "flat sour" and "sulfide spoilage" See Part 2: Microorganism, Culture Media, Dairy and Food Products; Microorganism, Selective and Differential Broths and Media, Water Filtration Plant bactrian A two-humped (220 lb fat) camel that is grown for wool (outer hair is coarse and wiry, undercoat is short, soft, and fine), milk (2.9% fat), work (20-30 mi/day), and meat; often found in desert and semidesert areas badacsonyi A full-flavored, white wine badacsonyi keknyelu Moderate, dry, Hungarian wine badderlock (henware; honeyware; murlin; Alaria esculenta) An edible seaweed badek A rice beer baden A region in southern Germany with volcanic soil that produces powerful, aromatic wine badiane (badian; Chinese anise; star anise) The fruit of a Chinese anise tree; its aromatic volatile oil is used as a condiment and for flavoring; an alcoholic beverage flavored with bitter almonds See Part 2: Essential Oils badminton Wine cup made from claret and herbs bael (Bengal quince) Fruit of a sour citrus tree used for preserves and flavoring baffle A plate used to deflect or retard the course of a material (often gas) bagaceira Brandy distilled from fermented grape juice Pith or cellulosic waste remaining after the processing of sugar cane; also used as pig feed, as poultry litter, as a mulch, as insulation board, and locally as a boiler fuel See Part 2: Fuel, Heating Value bagel A small, crusty, ring-shaped, golden brown, yeast roll or biscuit made from high-gluten flour, given a short fermentation period, and boiled in syrup or poached in salt water; the roll is topped with poppy or caraway seed and baked in a hot oven. Jewish bread that is sliced and eaten with butter or cream cheese 1 bagel = 2 oz See Part 2: Fermented Ingredients BAGG broth See Part 2: Microorganism, Media baghrir A wheat, semolina pancake bagnes A semihard, cow's-milk cheese with a full, fruity flavor bagni A sorghum beer bagoong A fermented, yellow-brown, salty (20-25%), fish, clam, or shrimp paste used as a flavoring or condiment bagoong na alamang A fermented, gray or pink, salty, small shrimp paste condiment bagoong na isda A fermented, gray, salty, fish paste condiment bagoong na sisi A fermented, salty, shelled oyster paste condiment bagozzo A dry, yellow, hard, sharp, pungent, caciotta Italian cheese that is made from cow's milk and often has a red rind baguette French bread Types available: Anglaise (long and cylindrical with a flat, cut top) Ficelle (very thin) Gruau (darker and thinner than anglaise) baguette bread The main type of French bread, with seven cuts on the surface; approximately 70 cm long and weighs 250 g baguette cheese A strong-flavored, cow's-milk cheese usually packaged in boxes baguilumbang nut (soft lumbag; Aleurites trisperma) A tree native to the Philippines that is very similar to the tung oil tree; a drying oil is extracted from the seed. See Part 2: Unsaturated Fatty Acids bagworm An insect; the larva is brown to dark brown and is found on leaves in a conspicuous spindle-shaped case or bag. The adult female is rarely seen. The larva eats the leaves of fruit trees. Control: remove bags and burn them bahia A liqueur flavored with coffee bahia grass (Helminthosporium sativum) A tropical American, perennial pasture grass See Part 2: Seed, Germination baida A white, brined cheese made from skimmed cow's or buffalo's milk baie de houx A brandy made from holly berries (Ilex aquifolium) bail A wire handle attached to ears or cleats of a container Bailey's A low-alcohol, whiskey cream liqueur flavored with chocolate bai-ming A sour, fermented snack made from tea leaves bain-marie A multiple-compartmented double saucepan; a double boiler in which foods are cooked in separate sections; a double boiler in which water surrounds the cooking pot Baird Parker agar A medium used to grow Staphylococcus aureus See agar-agar See Part 2: Microorganism, Media bakasang Fermented fish food bakava A nut-filled, thin-layered (30 layers) pastry flavored with butter and honey bake To cook covered or uncovered in an oven, usually by dry heat; to cook by covering with coals, heated stones, or heated metal; when applied to meat it is often called roasting; to roast; to cook in a covered casserole See Part 2: Altitude Adjustments for Baking; Lamb Cuts; Pork Cuts; Pork Loin Cooking; Poultry Class; Veal Chart bake blind To bake a pie shell without its filling baked Alaska A frozen desert consisting of a block of ice cream over which is spread a coating of meringue made of beaten egg whites, sugar, and flavoring. The combination is baked in a hot oven for 3-5 min, till meringue is delicately browned. baked apple berry See cloudberry baked beans 1) Beans baked (dry heat) in an oven before canning. 2) Steam-baked beans; beans are cooked by steam in the can after sealing; dried beans that are soaked, boiled, and retorted with pork and tomato products, often baked before serving; 6% protein, 17% carbohydrate. 3) Dry mature beans processed in tomato sauce or in brown sugar and molasses, usually with pork, and cooked in ovens See also haricot bean Composition: 810 mg Na/cup; pH 5.6 See Part 2: Portion Size baked goods Foods that have been cooked by baking Storage (frozen): freeze after cooling, wrap in mois-ture-vapor-resistant materials, and freeze to 0°F or lower. See Part 2: Baked Products, Frozen Storage Life; Calories, Daily Recommendations; Frozen Food Storage baked oyster shells A liming material composed of 85% CaCO3; each pound has the neutralizing equivalent of 0.8-0.9 lb of CaCO3 (or approx. this quantity of dolomitic limestone). baker A dish without a fitted cover, used to hold vegetables for serving baker's cheese A fine-grained cheese, similar to cottage cheese, that is made from skimmed cow's milk and drained in bags; may be salted or unsalted; used in pastries and cheese cake baker's custard See creme patisserie baker's yeast Yeast used in baked bread items and other baked goods bakery waste Often dehydrated (dried bakery waste) and used as animal feed Composition (dried): dry matter 92%; protein 10%; fat 12%; fiber 1.2%; ash 4% bakey Descriptive of an unpleasant taste in tea usually caused by too high a firing temperature bakhar See atsumandie baking ammonia (ammonium bicarbonate) heatNH4HCO2 NH 3 T + C02 T + H22 0' ammonia carbon water dioxide baking chicken See hen baking powder A mixture of dry acid or acid salt with baking soda and starch or flour (stabilizer that functions by absorbing atmospheric moisture and keeping ingredients dry to prevent reaction prior to use) baking powder 53 Contents: Baking soda—sodium bicarbonate (NaHCO3) Acid salt—cream of tartar, or tartaric acid, calcium acid phosphate, or sodium aluminum sulfate Starch—cornstarch Must liberate at least 12% CO2; may be single- or double-acting. In the presence of moisture as well as heat, carbon dioxide is evolved as a result of the chemical reaction of the acid on the carbonate. The following are commonly used: Acid Citric acid Tartaric acid Acid salt Calcium acid phosphate (fairly fast-acting) Combination of calcium acid phosphate and sodium aluminum sulfate (moderately fast-acting) Cream of tartar or tartaric acid (fast-acting) Potassium acid tartrate Sodium aluminum sulfate (slow) Acid food substance Brown sugar (contains some molasses) Chocolate (not Dutch process) Corn syrup Honey Maple syrup Molasses (organic acids) Sour milk (lactic acid) Single-acting: potassium acid tartrate (cream of tartar) and tartaric acid; yields gas when combined with liquid and gas expands when heated H,O KHC4H4O6 + NaHCC-3 cream of tartar sodium bicarbonate KNaC4H4O6 potassium sodium tartrate or H,O H2C4H4O6 4 2NaHCO3 — U tartaric acid sodium bicarbonate Na2C4H4O6 + 2CO2 T + 2H2O sodium tartrate Fast-acting: liberates 80% CO2 during mixing and standing; contains 5.95% tartaric acid [H2(C4H4O6)], 44.90% cream of tartar [KH(C4H4O6)], 26.72% sodium bicarbonate [(NaHCO3)], 22.40% starch (C6H12O6)n or 33.45% monocalcium phosphate [(CaH4(PO4)2 • H2O], 26.73% sodium bicarbonate, and 34.84% starch; needs to be baked soon after mixing Slow-acting: liberates CO2 when heated; contains 40.38% sodium acid pyrophosphate [Na2H2(P2O7)], 30.59% sodium bicarbonate, and 29.03% starch Double-acting (a slow- and a fast-acting ingredient): sodium aluminum sulfate, which reacts with baking soda on heating, and calcium acid phosphate, which reacts with baking soda when mixture is cold; most commonly used; yields gas when combined with liquid and when heated 4 tsp = | oz 1 tsp = 3.6 g 54 baking powder Vol. Water Type (tsp) g (%) Sodium aluminum sulfate, monocalcium phosphate 1 3.0 2 Sodium aluminum sulfate, monocalcium phosphate, calcium sulfate 1 2.9 1 Straight phosphate 1 3.8 2 Low sodium 1 4.2 2 Double-acting (cont) 1 tsp double-acting = i f tsp single-acting = \ tsp baking soda + \ cup sour milk or buttermilk [in place of \ cup sweet milk] Sodium aluminum sulfate: 2NaAl(SO4)2 + 6NaHCO3 - 4Na2SO4 sodium sulfate 2A1(OH)3 + 6CO2 T aluminum carbon hydroxide dioxide Monocalcium phosphate: H,O CaH4(PO4)2 2NaHCO3 CaHPO4 sodium dicalcium bicarbonate phosphate Na2HPO4 + 2CO2 2H2O disodium carbon water phosphate dioxide Calcium acid phosphate and/or sodium acid pyrophosphate: may be double-acting; intermediate between other two as to when CO2 is released Composition (double-acting): 13.28% monocalcium phosphate [CaH4(PO4)2 • H2O], 19.92% sodium aluminum sulfate, 26.73% sodium bicarbonate, and 40.07% starch or 6.68% monocalcium phosphate anhydrous [CaH4(PO4)2], 21.39% sodium aluminum phosphate [NaH14Al3(PO4)8 • 4H2O], 26.37% sodium bicarbonate, and 45.21% starch Baking powder contains 339 mg Na/tsp (3 g). 1 tsp = 3.8 g 1 tsp baking powder = j tsp baking soda + \ tsp cream of tartar = \ tsp baking soda + \ cup of fully soured milk or buttermilk = \ tsp baking soda + \ tbsp vinegar or lemon juice + \ cup sweet milk Calcium Phosphorus Potassium (mg) (mg) (mg) 58 87 5 183 45 — 239 359 6 207 314 471 1 tsp baking powder (cont) = 4 tsp baking soda + \- \ cup molasses 2\ cups baking powder = 1 lb 2\ tbsp baking powder = 1 oz Too much will cause a salty, bitter taste and will sometimes discolor the product. Altitude adjustment for cake baking: Decrease baking Elevation powder per cake (ft) (tsp) 2000 4I 3500 31 5000 21 26500 3 8000 3 Storage: Keep at room temperature (below 70°F, shelf life 1 yr); baking powder loses it strength with age. See also altitude See Part 2: Altitude Adjustments for Baking; Minerals (Trace), Limits baking soda (bicarbonate of sodium; sal soda; sodium bicarbonate) (Potassium bicarbonate can be used in low-sodium diets.) An ingredient of baking powders. When heated, it evolves carbon dioxide, which acts as a leavening agent in cooking. 2NaHCO3 -* Na2CO3 + H2O + CO2 It may be used when mixture contains acid (e.g., buttermilk, molasses, chocolate, fruit, or fruit juices); ingredients, should be baked immediately after mixing. Usually, an acid ingredient is used with the baking soda to reduce the soapy-tasting by-product of this reaction. Composition: 821 mg Na/tsp (3 g) \ tsp soda + \ tsp cream of tartar + 1 tsp baking powder 1 oz = 3 tsp 1 tsp = 4.1 g bamboo shoot (jook sun; Phyllostachys) 55 Altitude adjustment for cake: Decrease baking Elevation soda per cake (ft) (tsp) 2000 i 4 3500 31 5000 21 26500 3 38000 Baking soda can also be used for removing odor. baklave A Middle-Eastern sweet made from many layers of thin pastry and butter and covered with chopped nuts (often walnut) and syrup (often honey) bakleverworst A moist, cooked, smoked or unsmoked Dutch sausage made from finely chopped, medium-seasoned beef and pork liver stuffed into an artificial casing balachan (balachong; belachen; blachan) A Far-Eastern condiment made from fermented seafood or shrimp paste, chilies, and salt baladi A panir-type cheese made from sheep's or cow's milk balady A flat pocket bread balamuth medium See Part 2: Microorganism, Media balance Blending products for the proper mix balance of payment Difference between total payment made to foreign nations for goods purchased and the receipts from them for goods sold balance of trade Difference between money value of merchandise imported and exported balance sheet of agriculture A statement indicating the value of land and property that farmers own balanced against the debt that farmers owe balao balao Red or brown, salty, fish paste made by fermenting fish with rice balbakwa Salted (30%) and aged fish balche A white, alcoholic, viscous, beverage made by fermentation of the juice of the century plant {Agave) balda-babaran A sorghum beer baldpate widgeon (green-headed widgeon; wheat duck; white-belly; widgeon; Mareca americana) An edible wild game bird Baldwin A variety of apple that is in season from Nov. to March; good sauce and cooking apple and fair eating apple balkan A moist, cooked, smoked Finnish sausage made from medium-chopped, medium-seasoned beef and pork stuffed into a 60-mm artificial casing and cooked with warm smoke ball A name given to edam-like and to some Pennsylvania cheeses ball and socket See ground glass joint balleron A moist, cooked, smoked or unsmoked Swiss sausage made from fine- or medium-chopped, mildly seasoned beef, pork, and veal stuffed into a beef or an artificial casing ball mill A porcelain container filled about half-full with flintlike balls and rotated in the horizontal position; used to mix and grind chemicals ballotine 1) Meat that is boned, stuffed, and rolled. 2) Galantines dish balm (lemon balm; Melissa officinalis) A fragrant, perennial herb (fresh or dried) of the mint family with lemon-scented foliage that is used for flavoring beverages (e.g., wine, punches, fruit drinks, tea), meat, and poultry and is used in salads Types: Bastard balm, Melittis melissophyllum Bee balm, Monarda didyma Canary balm, Cedronella triphylla Horse balm, Collinsonia canadensis Moldavian balm, Dracocephalum moldavicum Molucca balm, Molucella laevis See horse balm; lemon balm balm mint See brandy mint balnut Fermented eggs packed in bamboo cylinders for 18-20 days and then hard-boiled balsam One of several varieties of resinous tree products characterized by a distinctive pleasant aroma and a sticky consistency. Used as aflavoring agent in many foods and in certain types of medications such as cough syrups, e.g., Tolu balsam, Canada balsam, and Peru balsam See Part 2: Organic Acids in Fruits and Vegetables; Essential Oils balsam apple See bitter melon balsam pear (bitter gourd; Momordica charantia) A tropical climbing plant that produces a rough ribbed elongated (up to 8 in.) fruit that is orange-yel-low or white Uses: fruit is cooked and eaten; tender shoots and leaves can be cooked like greens. See bitter melon balsam Peru oil An oil that is extracted or distilled from Myroxylon pereirae and used as a flavoring agent in food Storage: full, tight, glass container in a cool, dark place balsam wool A heat-insulating and sound-reducing material made from shredded wood fibers See Part 2: Insulation balsa wood A light, strong wood from tropical America balushahi A sugar-coated doughnut made from wheat flour balut A hard-boiled duck egg containing a partly developed embryo bambaloni A ring doughnut made from wheat flour bambermycins An animal drug used to increase weight gain and improve feed efficiency bamboo bean Shoots are stir-fried, deep-fried, or eaten fresh bamboo shoot (jook sun; Phyllostachys) Thick (3-in. diam.), tender-crisp, green-pointed (6-12 in. long) shoots that grow from the ground under a bamboo plant; in appearance, they resemble aspara56 bamboo shoot (jook sun; Phyllostachys) gus spears and in flavor, the artichoke; prepared like asparagus. If not harvested, they would grow into new stems. Types: Spring (darker, harder, takes longer to cook) Winter (most expensive; soft creamy color) Available forms: Canned without salt Canned with salt Fresh 1 cup julienne strips bamboo shoots = 8 oz They are boiled, salted, or pickled. Composition: moisture 91%; protein 3%; fat 0.3%; carbohydrate 5%; ash \7c bambula cake Cassava bread bamfo bisi A deep-fried, fermented maize or maize with plantain bamia See okra bammie Cassava bread; fried cassava cakes banana (Musa acuminata; M. balbisiana; M. hybrid; M. sapientum) A giant herb (originally from Eastern and Southeastern Asia) that produces bunches of fruit; each bunch contains 9-12 half-spirals (hands) of fruit, each containing 12-16 fruits (fingers); one bunch may contain 120-200 bananas and weigh 50-80 lb. Plant growth: Height—10-33 ft Temperature—60-95°F (75°F optimum) Moisture—plentiful Rhizome or sucker to harvest—9|-30 months (average growth period 365 days) Types: Dessert—eaten raw; 17-19% sugar Lady fingers—short fruit Red-skinned—red skin and orange tint to flesh Cooking—high starch, low sugar, picked green Forms: Most are eaten fresh, some cooked, some dried and some made into flour, some fermented into beer. Names: Apple (Lady Finger) Cavendish—commercial Orinoco (horse banana)—good for cooking Plantain—starchy cooking banana To prevent darkening after slicing, dip in lemon, lime, orange, grapefruit, or pineapple juice. Dried types: Slices (dark yellow; require rehydration prior to use) Flakes (yellow-gray) Powder (yellow-gray) Weight (oz) Size (in.) Small 4.9 7f x I32 Medium 6.2 8 | x 1 — Large 7.0 9f x l j | Refuse: 35% 1 box (13 X 12 x 32 in.) = 40 lb 1 lb = 3-4 bananas = 2 cups, sliced (1 cup = 140 g or 5 oz) = \\ cups, mashed (1 cup = 230 g or 8.2 oz) = 3-4 servings 1 cup, mashed = 2-3 med. bananas = 1 large banana = 7.8-8.2 oz 1 serving = 1 med. banana 1 cup, diced = 1 small banana 1 cup, chunks = 5 oz 1 cup, sliced = l\ med. bananas = 5.0-5.1 oz 1 cup, dry flakes = 3.6 oz Composition: moisture 76%; protein 1%; fat 0.2%; carbohydrate 22%; ash 0.8%; pH 4.5-4.7 Sugar (%) Starch (%) Green (astringent) 2 20 Ripe 19 2 Fiber—1.8% Vitamin A—430 IU/100 g Ascorbic acid—10 mg/100 g Edible energy value 5.4 MJ/kg Fruit should be picked green and allowed to ripen (at room temperature) off the tree (good traveler). Skin of the fruit is green and turns yellow, speckled with brown spots, when ripe. To ripen for market: hold at 68°F for several days Storage conditions: unwrapped; keep out of sun; temperature 55-60°F (refrigeration below 55°F stops ripening and results in browning, softening, and undesirable flavor development often called chill damage, but can be used for short-term storage if necessary); relative humidity 90%; freezing point 26-30°F Uses: Green fruit—vinegar; dried for flour Leaf—wrapping in which food can be cooked Male bud—used as cabbage Ripe fruit—rum; dried Trunk—livestock feed See anthracnose rot; crown rot; pitting; plantain; speckle; thielaviopsis stalk rot See Part 2: Ascorbic Acid; Banana, Areas of Production; Bananas, Composition; Calories, Daily Recommendations; Canned Spoilage Related to pH; Flavor Ingredients, Taste and Flavor Type; Food, Composition; Fruit and Vegetables; Diseases; Fruit, Availability; Fruit Classification; Fruit Composition; Fruit Servings Per Pound; Fruit Storage; Iron; Microwave Cooking, Fruit; Minerals, Food; Niacin; Niacin, Daily Recommendations; Organic Acids in Fruits and Vegetables; Phosphorus; pH Values of Biological Materials; Plant Foods, Composition; Potassium; Potas-sium-Rich Foods; Riboflavin; Storage; Thiamin; Transit Temperature; Vitamin A, Daily Recommendations; Vitamin C banana chilling injury Chilling can cause peel injury for both green and ripe bananas: Green—surface cells in the peel are killed and oxidation causes a dark and "smokey" appearance. There is often a brown ring under the peel and the banana is more sensitive to mechanical injury. Ripening is also delayed. Flavor loss and core hardening sometimes also occur. Ripe—dull or dark brown appearance. (Sunlight will also darken the peel.) Chilling injury is caused by 12-h exposure to temperatures below 45°F Transportation temperature: 53-56cF Ripening temperature: 55-68°F banana cream pie Composition: 90 mg Na/ | pie (66 g) See Part 2: Grain Products, Composition banana, creme de A mixture of banana and brandy banana fig 1) Porridge or paste made from green banana (Masa) flour. 2) Dried banana slices banana flavoring A synthetic flavoring mixed with alcohol and water banana flour (bananose) Well-ripened bananas are dried and then ground into a gray to yellow meal; also, a pale gray, easily digestible flour made from bananas banana, red (claret banana) A strong-flavored banana that does not ship well banana squash A 1.5- to 2-ft winter squash with tapering ends and a distinctive flavor; both smooth and wrinkled skin types are available, with ivory to pale orange color, turning pink with storage. See squash, winter bananose See banana flour banbury 1) A small, round, soft, rich English cheese. 2) A tart made of citrus peel and raisins baked in a pastry shell bancha A coarse-leaf, Japanese tea bandal A panir-type cheese made from cow's milk; sometimes lightly smoked Banda mace Dried arillodes of nutmeg from Banda (Nile area of Africa), which contain 139c essential oil See Part 2: Spices, Microbial Content B and B An after-dinner cordial made from 1 part benedictine and 1 part brandy bandon A cheddar-type cheese made from Jersey cow's milk band treatment Application of herbicide only to the row area and depending on cultivation to eliminate weeds between rows banfo A hard, yellow, milk cheese with eyes bang A beverage made from ale, cider, whiskey, or gin with sugar and spices banger A medium- to coarse-chopped, uncooked, unsmoked, American sausage available as large-diame-ter links or rings; hot grilled or fried English sausage; a sausagelike product containing various amounts of rusk or other cereals bangi A green, baseball-sized fruit from the Philippines, with milky juice Bang's disease A cattle disease causing abortion, weak calves, sterility, and retention of afterbirth; usually spread by infected animals; infected animals should be slaughtered; called undulant fever in humans. See also brucellosis See Part 2: Illness from Food bank cress See cress, American banker A sour-dough, fermented dumpling usually made with maize and cassava bannet Herbal substitute for cloves bannock A large, flat, round, unleavened, hearth-baked bread or cake (many varieties) banon A valen H2CO3 + base OH + H2CO3 -» H2O + HCO3~ The volume obtained on slaughtering is as follows: Avg. volume (approx. 50-75% of total Species volume) lb Cattle 30 Sheep 4-5 Pigs 5-8 Normal pH range 7.3-7.5 0,, = 0.995 Physiological saline = 0.85% salt If calories are needed = 5% glucose 1 lb green blood = 0.2 lb dry blood 90 blood To remove stain from cloth: Soak in cold water and an enzyme product, and bleach if needed. See Part 2: Blood; Gland Weights; Minerals, Plant or Animal Tissue; Moisture in Biological Materials; Organ Weights; pH Values of Biological Materials blood agar See agar-agar See Part 2: Microorganism, Media blood albumin Blood serum that has been clarified and dried See also albumin blood and tongue pudding A moist, cooked, smoked or unsmoked, jellied and/or specialty American sausage made from fine to chunky, mildly seasoned beef, lamb, and pork with certified beef blood and with cooked and cured lamb, pork, and/or beef tongue and stuffed into a beef or an artificial casing or into pans. The product is available in rings or loaves. blood and tongue sausage Cooked and cured lamb, pork, or beef tongue placed lengthwise in the center of a roll of pork or beef blood sausage blood bread A mixture of blood, flour, and fat; it is cooked, sliced, and fried blood, dried Can be used as a fairly rapid-release nitrogen fertilizer blood flour Dried blood in fine powder form Composition (spray dehydrated blood): dry matter 93%; protein 86%; crude fiber 1%; fat 1.3%; ash 6.6% blood meal Dried ground blood; approximately 85% protein blood molasses A red syrup obtained from beet sugar extract blood orange A sweet orange in which the flesh has blood-red streaks blood pudding Similar to blood sausage except it contains no skeletal meat See black pudding blood pudding, morcella 1) A nonspecific product made from pork, pork fat, and beef or pork blood. 2) A moist, cooked, unsmoked, mildly seasoned Uruguayan sausage made with pork blood, pork fat, pork skin, and vegetables and stuffed into a beef or pork casing blood sausage (blutwurst) 1) A cooked, dark red sausage containing meat (often head or jowl) and cooked pork or beef blood; cooked pork sausage with beef blood. 2) A moist, cooked, smoked or unsmoked, jellied and/or specialty American sausage made from fine- to coarse-chopped, mildly seasoned beef and pork; made with only certified blood, some meat, and pork skins, lips, snouts, ears, jowls, and pickled ham fat, and stuffed into a beef, pork, or an artificial casing. The product is available in rings or loaves. 3) A sausage made from the following: Beef blood Diced cooked fat pork Finely ground cooked meat Gelatin-producing materials Spices 4) Other types: French (brandy added); Italian (raisins added) Composition: moisture 47%; protein 14.6%; fat 34%; carbohydrate 1.3%; ash 2.3% See black pudding blood system See American system blood vessel A tube that transports blood through the body, i.e., an artery or a vein bloodwort (Rumex sanguineus) A dock used as a herb; the leaves may be cooked like spinach bloodwurst A moist, cooked, Australian sausage Bloody Mary An alcoholic beverage made from 3 oz (2 jiggers) tomato juice \ oz ( | jigger) lemon juice Dash of Worcestershire sauce l£ oz (1 jigger) vodka Salt and pepper to taste shaken with ice and strained, or from the following: i f cups cocktail vegetable juice \ cup plus 2 tbsp of vodka | tsp Worcestershire sauce | tsp hot sauce \ tsp lime juice Dash of pepper bloom 1) Bright red color (oxmyoglobin) of meat when it is fresh See also fat bloom. 2) White appearance on the surface of chocolate caused by fat changing form or diffusing out of the product. 3) Surface color of grapes or peaches; powdery covering on fruit after picking. 4) Crust color on bread bloomer French bread made in England blossom blight See pseudomonas blight blossom end The end opposite the stem end. The stem end will have a scar or the remains of the stem; the blossom end is usually more rounded than the stem end. blossom end decline See endoxerosis blossom end rot A physiological disorder (rot) in tomatoes; a small, water-soaked spot first develops at or near the stem end of infected tomatoes. The spot enlarges and darkens, becoming sunken and leathery. Most prevalent during stress, e.g., long dry periods or after unusually abundant rain. Control: Apply proper amounts of lime and super phosphate. Avoid excessive use of nitrogen fertilizers. blotch See cercospora spot blow-up test A container test in which pressure is applied until the side seam gives away blubber Unrendered fat from whales or other aquatic animals blue (bleu) A semihard, Danish or French, white cheese that contains veins of blue mold, has a zesty flavor, and is made from whole (cow's) milk Ripening time: 2 months min.; 3-4 months usually; 9 months, pronounced flavor It is used in salads and dressings and as a dessert cheese. 1 cup, crumbled = 4-4.8 oz 1-in. cube = 0.6 oz Composition: moisture 42-43%; protein 21-22%; fat 28-29%; carbohydrate 2-3%; fiber 0%; ash 5-5.5% See also blue cheese See Part 2: Cheese Characteristics; Cheese, Vitamin Content; Milk and Milk Products, Vitamin Content; Vitamin A, Milk and Milk Products blue (bleu) 91 Rabbiteye variety Berry (very tall) Area Season Yield size Flavor Color Bluebelle South; Southwest Late High Large Fair Dark midseason Bluegem South; Southwest Briteblue South; Southwest Early Average Medium Fair Light midseason Climax South; Southwest Early Low Med. Average Med. Delite South; Southwest Early Low Large Good Med. midseason Garden Blue South; Southwest Late Average Small Average Med. Homebell Ohio Valley; Midseason Average Med. Good Dark Southwest Menditoo Ohio Valley; Late Average Large Fair Dark Southwest Southland South; Midseason High Small Average Light Southwest Tifblue South; Late High Small Average Light Southwest midseason Woodard South; Southwest Early Large Med. Good Med. Blue Andalusian A mediterranean class of chicken Mountain (broadleafed huckleberry), V. memthat lays a white-shelled egg branaceum blueback A Maine trout; a Columbia salmon; a river Rabbiteye, V. ashei herring Wild highbush, V. altomontanum and V. constablaeiSee Part 2: Salmon and Trout Grown on acid soil (pH 4.3-4.8); berry pH 3.7; bear-blueberry (Vttccinium nitidum) A shrub that ing age 3 yr; yield per plant 6 lb; the silvery bloom is bears a bluish black fruit that is used in pies, stewed a natural, protective waxy coating. The berry is larger with sugar, or in puddings. Types are highbush and and sweeter than huckleberry, with very small seeds. lowbush, the latter usually being smaller and of Grown in wide range of climates. Ripens in June to lighter color. August Canada, V. myrtilloides Canned styles are available packed in light syrup or Dryland (low huckleberry), V. pallidum and V. water and as ready-to-use pie filling; also available altomontcmum frozen whole. Evergreen (evergreen, box, or coast huckleberry), 1 24-qt crate, fresh = 12-18 qt, canned V. ovatum Highbush, V. australe and V. corymbosum = 32-36 pt, frozen Lowbush, V. lamarchii Highbush Fruit Berry variety Area Season cluster size Flavor Color Uses Angola Early Loose Medium Good Dark Berkeley Mountain and Late Loose Very large Good, mild Light Upper Piedmont midseason blue of the South; New England Bluecrop Mountain and Midseason Loose Large Good Light Upper Piedmont blue of the South; New England Bluehaven Midseason Tight Large Mild Light blue Blueray Great Lakes Midseason Med. tight Very large Excellent Light states; New blue England Bluetta Mountain and Early Med. large Good Light Upper Piedmont blue of the South; New England Burlington Middle Atlantic Med. tight Small Good Blue states Continued 92 blue (bleu) Highbush Fruit Berry variety Area Season cluster size Flavor Color Uses Collins Great Lakes Midseason Med. tight Med. large Excellent Light states; New blue England Coville Late Loose Very large Good, tart Light Frozen, pies, blue preserves, fresh Croatan Mountain and Loose Med. to Good Dark Upper Piedmont large blue of the South; Southwest Darrow Middle Atlantic Large Excellent Light states blue Dixi Middle Atlantic Late Med. tight Large Excellent Blue states (does not hold up well) Earliblue Early Loose Large Good Light Fresh, frozen, blue pies Elizabeth Loose Large Good; high Light dessert blue quality Elliott Middle Atlantic Late Loose Med. Good Light states blue Floridablue South, Southwest Late April Harrison Mountain and Large Upper Piedmont of the South; Southwest Herbert Midseason, Loose Very large; Excellent; Med. blue July 1 in. highest dessert quality Jersey Late Very Med. large Fair Light Fresh, baked loose blue Lateblue Mountain and Late Loose Med. Good Upper Piedmont of the South Meader Great Lakes Midseason Loose Med. Subacid states; New England Morrow Ohio Valley; Very early Large Good Med. blue Southwest Mountain; Upper Piedmont Murphy Mountain and Loose Med. Fair Dark Upper Piedmont blue of the South; Southwest Patriot Mountains of the Piedmont; New England Rancocas Very Small Good Med. blue tight Rubel Very Small Fair Med. blue loose Sharpblue South; Southwest Late April Weymouth Med. loose Large Poor Dark blue Wolcott Loose Med. Good Dark blue blue walleye (Stizostedion vitreum glaucum) 93 1 qt, fresh = 6-10 servings 1 lb, fresh = 2-4 cups = 5 servings 1 pt, fresh = 11-13 oz, frozen = 4-5 servings 1 pt, frozen = 1.3-1.5 pt, fresh 10 oz, frozen = 2-4 servings 1 cup, fresh = 145 g (5.2 oz) 1 cup, canned, solids and liquids = 8.6-8.8 oz 1 serving = 0.5-0.7 cups Storage (fresh): unwashed in refrigerator (1 week) or unwashed at room temperature (2-3 days) Storage (frozen): Do not wash prior to freezing; hold at 0°F for up to 2 yr. See bilberry See Part 2: Blueberry Production; Fruit, Availability; Fruit Harvest Dates; Fruit Classification; Fruit Composition; Fruit, Frozen Yield; Fruit Servings per Pound; Minerals, Food; Organic Acids in Fruits and Vegetables; Plant Foods, Composition; Standards, Processed Fruit and Vegetable Products; Sugar, Fruit; Wine Sweet blueberry, canned In addition to blueberries, may also contain natural and artificial flavors Syrups: Extra light (< 15% sucrose) Light (15-20% sucrose) Heavy (20-25% sucrose) Extra heavy (25-35% sucrose) blueberry maggot A fly larva whose host is the blueberry; damage caused by larvae feeding inside berries Control: insecticide blueberry pie Composition: 163 mg Na/ | pie (71 g) g of 9-in. pie = 285 calories See Part 2: Grain Products, Composition bliiebonnet (Lupinus) A silky annual leguminous herb that grows in the southwestern United States See Part 2: Poisonous Plants blue channel See catfish blue cheese A white, semisoft to semihard, full-fat, cow's milk cheese with internal blue mold, matured to give a piquant flavor. It is an attempt to duplicate the French Roquefort made from the milk of sheep; it is usually in a wheel shape, has a piquant spicy flavor, and is ripened by internal mold (Penicillium roquefortii). 1 cup, crumbled = 4 oz Composition: moisture 40-42%; protein 21-22%; fat 28-31%; carbohydrate 2%; ash 5-6%; salt 4%; 396 mg Na/oz (28 g); 100 calories/oz (28 g) or 60 calories per 1-in. cube Storage: can be frozen (0°F) in small quantities if used for salads or dressings; use in 6 months Other blue-veined cheeses are danablu, gorgonzola, Roquefort, and stilton. See blue blue cheese, dressing Composition: 153 mg Na/tbsp (15 oz) See Part 2: Fats and Oils, Composition blue Cheshire cheese A red Cheshire cheese that is made from cow's milk and has blue veins caused by Penicillium glaucum blue de Bresse A cow's-milk blue cheese with a blue rind blue de Gex A blue cheese blue dorset A white, hard, blue-veined cheese made from skimmed milk Bluefaced Leicester A large, fertile breed of English sheep used in crossing bluefin See tuna bluefin tuna (Thunnus thynnus) A black-finned tuna (tunny); a food fish bluefish (blue snapper; fatback; skipjack; skip-mackerel; snapping mackerel; tailor) A general term applied to many types of dark or bluish fishes, such as Pomatomus saltatrix (Atlantic coast), Labridoe (Florida and West Indies), pollack, cunner, and sea bass. A saltwater, dark (gray) finfish with chewy, firm, moist meat and light to moderate flavor, found around the world; contains 3.8% fat See Part 2: Fish and Shellfish, Composition; Minerals, Food bluefort A blue-veined cheese made from cow's milk bluegill (sunfish; Lepomis macrochirus, synonym Helioperca incisor) A food fish See perch; sunfish bluegrass (Kentucky; common; Poa pratensis) A perennial grass used for pasture and lawns; 15-22 Ib/bu; plant 2-10 lb/acre; pH 6.0-6.8 See Part 2: Nutrients in Crops; Seed, Germination bluegrass, Canada (Poa compressa) Matures later and is lower in yield than Kentucky bluegrass bluegrass, roughstalk (Danish bluegrass; Poa trivialis) More tolerant of shade and moisture than Kentucky bluegrass Blue Lake A green bean variety grown in the northwestern United States blue mackerel See mackerel blue-mold rot (blue-contact mold) 1) A citrus fruit rot, caused by Penicillium italicum, that develops in the following stages: Pinhole rot—spots, \- to |-in. diam. Blister rot—spots l | - to 2-in. diam. Spore growth Control: Refrigeration of fruit at 40 to 45°F almost completely retards growth 2) A rot of figs, caused by Pencillium spp., that is blue-green in color and slightly softens the tissue See penicillium rot blue No. 1 An FD & C food color additive blue plate A plate with partitions to keep food separated blue stem See stem rot blue stem cattle Cattle from 1) Osage of Oklahoma or 2) Flint hills of Kansas bluestone (CuSO4 • 5H2O) Cupric sulfate blue vein Blue cheese blue vinny (blue vinid; dorset blue) A low-fat, flat, hard, white, English cheese that has blue horizontal veins and is made from cow's milk blue walleye (Stizostedion vitreum glaucum) A blue pike; a food fish 94 blue wensleydale blue wensleydale A blue cheese made from cow's milk blushing Milky appearance of a can coating, due to absorption of water blutwurst (blood sausage; leberwurst) A moist or semidry, cooked or uncooked, smoked or unsmoked Swiss sausage made from fine-, medium-, or coarse-chopped, mild- or medium-seasoned beef, pork, and veal (may have blood added) stuffed into a beef, pork, or an artificial casing See blood sausage See Part 2: Sausage Identification BOA See biological oxygen demand boal A red Madeira wine See bual boar Porcine: an uncastrated male pig or hog See Part 2: Meat and Meat Products, Composition; Swine, Market Classes and Grades board foot A measure of lumber board feet = ^[width (inches) x thickness (inches) x length (feet)] 1 board foot = 144 cubic inches (in.3) = 0.0024 cubic meter (m3) boar odor An objectionable sex odor of mature male swine. It is caused by a normal metabolite of male sex hormone. The chemical responsible for the odor is 5-o-androst-16-en-3-one and it can be detected by most females and approximately 50% of males. Early castration eliminates the problem. bob veal Carcass of immature veal; the animal is usually less than 21 days of age. bob white (Colinus virginianus) An edible quail or partridge See quail bocchini A small, provolone-type cheese bock beer A dark, strongly alcoholic, sweet beer brewed in winter and served in the spring bocksbeutel A flagon-shaped (bulging bottle) bottle See franconia bockwurst An uncured, unsmoked, imitation sausage made from medium- to coarsely chopped veal and pork, sometimes with beef and a substantial proportion of milk (whole milk, dried milk, nonfat dried milk, or calcium-reduced dried skim milk). It often contains eggs (fresh, frozen, or dried) and vegetables (onions, chives, parsley, leeks, and celery); min. 70% meat and max. 3.5% binders. May be sold fresh or partially cooked; very similar in flavor to frankfurters; usually sold in small links or as a ring sausage; highly perishable; requires thorough cooking Composition: moisture 56%; protein 13.3%; fat 27.6%; carbohydrate 0.5%; ash 2.5% See Part 2: Sausage Identification; Sausage, Types bockwurst, cooked A moist, cooked, unsmoked American sausage made from finely chopped, mildly seasoned beef, pork, and veal, sometimes made with milk, vegetables, and eggs, stuffed into a sheep or an artificial casing bockwurst, fresh A moist, uncooked, unsmoked American sausage made from finely chopped, mildly seasoned beef, pork, and veal, sometimes made with milk, vegetables, and eggs, stuffed into a sheep or an artificial casing bockwurst (East Germany) A moist, cooked, smoked East German sausage made from medium-chopped, medium-seasoned beef and pork stuffed into a pork or an artificial casing BOD See biochemical oxygen demand bodara Dried cod or pollock bodek A Jewish food inspector (meshgiach) specifically trained to check the internal organs of animals for blemishes and scars BOD load for trickling filter Waste applied in pounds of BOD per day per 1000 cubic feet of filter bodongo An acidic maize dumpling BOD, percent reduction Percentage by which the BOD is reduced (waste plant efficiency) due to treatment BOD, population equivalent 0.17-0.24 BOD per day per person, 100 gal waste per day per person body 1) Consistency (full), compactness of texture, richness, fullness. 2) Dry table wine—alcohol content. 3) Wine—quality; full alcoholic strength and the correct amount of sugar (sweetness) and acid (flavor). 4) Tea—strength; full flavor without bitterness. 5) Food—firmness or resistance. 6) The principal part of a container (e.g., food can), usually the largest one-piece part that makes up the sides; may be round, cylindrical, or other shape See Part 2: Bone and Body Weight body hook The flange (usually on top) of the can body that is turned down during the formation of a double seam body weight See Part 2: Body Weight; Fat and Body Weight boerenkaas A farm-made type of gouda cheese boerenkool A smoked, country sausage bofrot A wheat-flour doughnut bogobe-jwatung A thick porridge gruel made from sorghum or millet bog strawberry See cranberry bohea A Java tea bohemian presky A medium- to coarsely chopped, uncooked, unsmoked American sausage available in large-diameter links or as a ring sausage bohemian rye bread See bread, bohemian rye bohemian rye flour Rye flour blended with wheat flour to give it more gluten so it can be used in baking bread bohobe Steamed maize chindanda boil To cook partially or fully submerged in water or liquid at boiling temperature (100°C; 212°F) See Part 2: Beans, Dry, Cooking; Vegetable Boiling; Vegetables, Boiling Time, Frozen boiled ham A cured, unsmoked ham that is boned, cooked (steam or water cooked), compressed, and shaped See also ham, boiled bologna 95 boiled soap A hard soap made from tallow or grease, using a soda base and removing the glycerin formed boiler plate A term used to describe the terms and conditions on the back side of a purchase order boiling See Part 2: Altitude Corrections for Boiling Water boiling point (bp) The temperature at which a liquid vaporizes; normal boiling point is the temperature at which the vapor pressure of a liquid reaches 760 mm Hg. Boiling point elevation: 0.52°C for 1 g mol. wt. of a nonionized substance (e.g., sugar) per liter of water 1.04°C for 1 g mol. wt. of a completely ionized substance (e.g., NaCl) per liter of water 540 cal is required to change 1 g of water at 100°C into steam at 100°C See altitude, pressure cooker See Part 2: Boiling Point, Altitude; Boiling Points, Sodium Chloride, Calcium Chloride; Temperature of Vaporization, Latent Heat of Vaporization, Boiling Point boiling water bath canner A kettle with lid, rack, and cover; deep enough to allow water to cover jars by 1-2 in.; used for processing high-acid (pH below 4.6) foods boil, rolling A boil that cannot be stirred down bois de rose oil Obtained by steam-distillation of wood from Aniba rosaeodora; used as a floral flavoring agent in food Storage: full, tight, glass container in a cool, dark place bojak A sorghum beer bojalwa A sorghum beer bok choy (celery cabbage; celery mustard; Chinese cabbage; Chinese mustard; pak choi) A Chinese or oriental cabbage (3-4 lb) or greens with 8-14 in.-thick, white, crisp stalks (10-14 in.) and large, spoon-shaped, dark, fleshy green leaves; can be frozen. It takes 45-60 days to mature. See Chinese cabbage; Chinese chard Varieties Days to maturity Crispy choy 45 Lei choi 47 1 bunch bok choy = 4 cups, sliced See Part 2: Vegetable Composition, Part I bokinj A Swiss cheese made from cow's milk bola A round (with flattened poles), semihard, edam-type cheese made from cow's milk bolar roast A beef roast made from the lower half of a clear-cut shoulder (shoulder clod) boletes Species of fleshy, central-stalk fungi (mushrooms), several of which are edible Boletus A genus of mushrooms bolina A blue cheese made from cow's milk bollos pelones Fried or poached corn bread containing spiced meat boll weevil An insect that lays it eggs in cotton buds and bolls; the larvae destroy the fruit; adults are gray-brown with long snout, about \ in. long; larvae are white with brown head. bollworm A moth that lays its eggs on squares, blooms, and bolls of cotton; the larvae destroys the fruit; adults are a gray-brown moth with green areas, wingspread approx. \\ in.; larvae (young) are white and brown and (old) green to orange with brown stripes. bologna (Infrequently referred to as breakfast sausage.) 1) A comminuted, mildly flavored, fully cooked (ready to serve), smoked, large-casing sausage; made from beef, pork, and spices; may also be all beef or garlic-flavored; normally contains 60% beef and 40% pork; however, the following percentages are found in formulations: 20-60% bull or beef trimmings 30-60% regular pork trimmings (50-50) 0-10% hearts 0-32% pork cheek meat 0-25% veal 0-35% beef brisket & cheek meat 0-10% cooked beef tripe 0-25% back fat 10-40% ice 2-3% salt 0-8% binders (nonfat dry milk, dry skim milk, soya flour) *joz sodium nitrite per 100 lb *0-2 oz sodium nitrate per 100 lb *7-16 oz sugar per 100 lb *0- I oz sodium ascorbate per 100 lb (added late in chopping) *4-6 oz white pepper per 100 lb or 4-6 oz black pepper per 100 lb *0-2| oz ground cardamon per 100 lb *2-2TJ OZ coriander per 100 lb *0- l | oz allspice per 100 lb *0-l oz mace per 100 lb *0-2 oz sage per 100 lb 0-11 lb fresh onions per 100 lb 0-2 oz nutmeg per 100 lb 0- f oz fresh garlic per 100 lb 0-2 oz ginger per 100 lb *combination often used Processing: 1. Grind through § in. plate. 2. Chop beef. 3. Add seasoning and cure (not ascorbate). 4. Add binder and ice as needed. 5. Add pork, ice, and ascorbate. 6. Do not exceed 65°F. 7. Stuff. 8. Smokehouse temperature: Time Temp. (h) (°F) Conditions i 130 Dry 2 1 155 Smoke 1* 160 Smoke 185 Cook (until internal temp. reaches 150-155°F) Shower for 20-30 min; room temperature, 1 h; store in cooler. 96 bologna Home storage: Keep in original wrapper and refrigerate. 2) A finely chopped, cooked, smoked, fine-cut, batter-type American sausage available in medium- to large-diameter links or large-diameter casings for slicing (more popular) Moisture Protein Fat Carbohydrate Ash Composition (%) (%) (9c) (9C) (%) Beef 54.8 11.7 28.4 2 3.2 Beef and pork 54.3 11.7 28.3 2.8 3 Pork 60.6 15.3 19.9 0.7 3.5 Turkey 65 13.7 15.2 1 3.3 1 slice = 22-42.5 g 220-225 mg Na/slice (22 g) See Part 2: Meat Composition; Sausage Composition; Sausage Identification; Sausage, Nutritive Value; Sausage, Types bolgona bull An aged, lean bull bologna, ham-style A moist, cooked, smoked American sausage made from fine- to medium-chopped, mildly seasoned (with garlic) beef and pork, with large cubes of ham and stuffed into an artificial casing; available in medium- to large-diameter links or large-diameter casings for slicing (most popular) bologna, kosher A moist, cooked, smoked finely chopped, mildly seasoned (with garlic) beef and veal stuffed into a beef or an artificial casing; must be produced under rabbinical supervision bologna, large A moist, cooked, smoked American sausage made from finely chopped, mildly seasoned (with garlic) beef, pork, and veal stuffed into a 4-in., fibrous, artificial casing bologna, lebanon A dark, semidry, uncooked or fully cooked, smoked American sausage made from coarsely chopped, medium- to highly seasoned beef, with no extenders, that is fermented and stuffed into an artificial casing. Product originated in Pennsylvania and has a tangy, smoked flavor. Composition: 228 mg Na/slice (18 g) bologna, Leona A medium- to coarse-chopped, cooked, smoked American sausage available in large-diameter links, rings, or large-diameter casings for slicing bologna, long A moist, cooked, smoked American sausage made from finely chopped, mildly seasoned (with garlic) beef, pork, and veal stuffed into beef middles or 3 | - to 5|-in. artificial cellulose casings bologna, mortadella 1) A moist, cooked Greek sausage made from finely chopped, heavily seasoned pork stuffed into beef or artificial casings. 2) A moist, cooked, smoked Uruguayan sausage made from finely chopped, mildly seasoned beef and pork, with pork fat in cubes and flour, stuffed into a beef or an artificial casing bologna, ring A moist, cooked, smoked American sausage made from finely chopped, mildly seasoned (with garlic), beef, pork, and veal stuffed into beef rounds or l |- in. diam. artificial casings bolognese A pasta sauce made from vegetables, tomatoes, wine, and herbs bolognese, alia Food in the rich style of Bologna bolt 1) A measure of cloth 1 bolt = 36.576 m 2) Development of a seed stalk bolted Separated by a bolting cloth, as flour from bran bolting Ingesting or eating too rapidly or greedily bolus (cud) Food that a ruminant regurgitates for remastication before reswallowing; food formed into a mass for swallowing; a large pill for dosing animals bomb Two or more frozen mixtures are combined in a melon or mold Bombay duck (Harpodon negereus) A small (3 oz, 10-12 in.), gelatinous fish from the Indian coast that may be consumed fresh or often is split, boned, and dried or is canned in relish bomb calorimeter An instrument for measuring gross energy or heat of combustion bombe A frozen dessert made with an outside layer of syrup custard and the center filled with ice cream, parfait, or mousse to which beaten cream has been added. A ball-shaped dessert or confection. A special ring-shaped mold with a lid is used. bonal A red, aperitif wine bonardo A dry, red wine bonavist See lablab bonbel A medium-flavored, semisoft cheese made from cow's milk bon bons See candy bond The state- (or federally) controlled holding of spirits until duty is paid bondard A camembert-type cheese made from cow's milk and shaped into short cylinders bondaroy au foin (pithiviers au foin) A soft cheese with blue rind made from cow's milk and matured 5-7 weeks in hay bondart A soft cheese made from cow's milk bonde (bondart; bondon) A soft, small, loaf-shaped, neufchatel-type cheese made from whole milk bondiola pork butt A semidry, uncooked, smoked, heavily seasoned Uruguayan whole pork butt that is not stuffed into a casing bondon A cheese made from ewe's milk or from a mixture of cow's and ewe's milk. Sometimes it is a blue cheese. bondon de Neufchatel A camembert-type cheese made from cow's milk bone 1) The fundamental structural system of the body. Composed of connective tissue and [Ca3(PO4)2]nCaCO3; skeleton; retail meat-store bones will yield 60% meat scraps; 30% moisture; 10% tallow. Bone in 1000-lb beef carcass: Chuck bones 12 lb Shoulder blade bone 3.2 lb Forequarter shank bones 13.2 lb Hindquarter bones 16.5 lb Rump and sirloin bones 20.5 lb Plate and rib bones 25.2 lb Total 90.6 lb 2) To remove bones from; removal of bones See Part 2: Beef Chuck; Beef Round, Bone Structure; Beef Wholesale Cuts; Beef Yields; Bone; Bone Age; Bone and Body Weight; Bone and Retail Cuts; Bones, Composition; Gland Weights; Moisture in Biological Materials; Organ Weights; Poultry Yield bone charcoal (bone black) Composition: dry matter 90%; protein 8.5%; calcium 27%; phosphorus 13% boned fish A fish from which the principal bones have been removed bone dust Fine particles of bone normally produced by sawing bone fertilizer Forms: Boiled or steamed bone Bone ash Bone black or animal charcoal Bone dust Bone meal Raw bone bone flour, steamed A phosphorus fertilizer bone grease Fat obtained from rendered bones; oil obtained by dry distillation; tallow obtained by boiling See Part 2: Iodine and Saponification Values boneless Contains no bone boneless fish Contains no bones boneless sirloin Boned muscle of the loin end wholesale cut bone meal A meal made from pulverized animal bones, either steamed under pressure or unsteamed and ground. The former is used for animal feeds and the latter, called raw, for an all-around fertilizer (slow in action). Feed grade must have 65-75% tricalcium phosphate and 2% max. ammonia. Fertilizer grade has 40-55% tricalcium phosphate, 20-25% phosphoric acid, and 4-5% ammonia. A general organic fertilizer. Composition (steamed): dry matter 96-97%; protein 11-13%; fiber 2%; fat 3%; ash 70%; calcium 28-30%; phosphorus 12.5-13.3%; sodium 5.5%; sulfur 2.4%; iron 2.6% See Part 2: Fertilizer Materials; Packinghouse By-Products Composition bone meal powder Diet supplement used mainly as a source of calcium bone oil 1) Oil obtained by heating bones. 2) The liquid portion of bone fat; used as a lubricant and on leather bone phosphate Derived from animal bones Treatment Removed Remaining Hydrochloric acid Calcium Soft animal phosphate matter Burned Organic Calcium matter phosphate Bordeaux supe>ieur 97 boneset A bitter herb bongkrek Coconut press cake containing mold mycelium and fried in oil bon gout Good taste; highly seasoned boning Removing bones from meat boning yield The percentage of boneless meat in a carcass bonito (bonita) Common name for several saltwater food fishes, resembling a mackerel (related to mackerel) and tunny fish, but the flesh (reddish) is more tunalike (tuna or mackerel family) and is used for the same purpose. Atlantic, Sarda sarda Australia, S. australis California, S. lineolata Ocean, skipjack Pacific, S. chilensis Plain, Orcynopsis unicolor Striped (Oriental), S. orientalis It is available fresh or dried and flaked. See Part 2: Vitamin A, Fish; Vitamin D, Fish bonne damme See orache bonnekamp Bitter cordial boodoo (abodoo) An acidic maize dumpling borage (Borago officinalis) A coarse, annual (80 days), 2-ft, aromatic herb with a cucumber-like fragrance; the leaves,flowers, andflower spikes are used to add flavor to food. Leaves may be used as a salad or toflavor lemonade and cooling drinks. Flowers are also sugared and used as a confection. See cool tankard Parts of plant: Flowers are candied Leaves andflower tops used in beverages Nectar used by bees Oil used toflavor drinks (adds coolness) Tender growth boiled and used as a vegetable (greens) Young leaves used in salads borassus palm See palmyra borax Hydrated sodium salt of boric acid, Na2B4O7 • 10H2O (sodium tetraborate). There is also an anhydrous grade used as an herbicide. See Part 2: Fertilizer Materials Bordeaux A region in southwestern France in which red (claret) and white wines of the same name are produced Types: Red (claret) White Graves(dry) Sauterne (sweet) See Blaye; Bordeaux, white; Bourg; Cabernet; Cerons; claret; Entre Deux Mers; Loupiac; Medoc; Pomerol; Premieres Cotes de Bordeaux; Saint Croix de Mont; Sauternes; St. Emilion Bordeaux mixture A mixture of slaked lime and copper sulfate solution; used as an insecticide, especially for potato bugs Bordeaux superieur A dry, well-balanced, red, French wine 98 Bordeaux, white Bordeaux, white White wine produced in the Bordeaux (southwest France) area in the districts of Barsac, Cerons, Entre Deux Mers, Graves, Loupiac, Premieres Cotes de Bordeaux, Sainte Croix du Mont, and Sauternes bordelaise A rich sauce made of red (sometimes white) wine, shallots, thyme, and pepper and used for red meat Border, Leicester A large, fertile breed of English sheep used primarily in crossing Bordetella A genus of microorganisms that are gram-negative coccobacilli; they cause respiratory-tract infections. See Part 2: Microorganism, Media bordet gengou agar See agar-agar See Part 2: Microorganism, Media borecole Once a particular variety of kale, now refers to kale in general See kale borek A fried or baked pie made of thin pastry with filling (meat or cheese) in layers borer An insect Control: insecticide (endosulfan) See Pacific flatheaded borer; American plum borer; shothole borer boric acid (H3BO3) A weak antiseptic; a 29c solution is used for eye wash boric acid broth See Part 2: Microorganism, Culture Media, Water and Sewage, Standard Methods Borlaug, Norman A Nobel prize winner, for his part in the green revolution See green revolution borneo (green butter; tangkawang) A fat used in the- chocolate industry as a substitute for cocoa butter; obtained from the fruit of Dipterocarpus or Shorea stenoptera See Part 2: Iodine and Saponification Values; Melting Points, Fats and Oils; Refractive Indices, Fats and Oils; Titer, Fats and Oils bornyl acetate H9—C CHOOCCH3 H9—C Obtained from pine needle oils or synthetically; used as a pine flavoring agent in food Storage: full, tight, glass container in cool, dark place borodinsky A rye and wheat bread glazed with coriander seed boron (B) A nonmetaUic element; at. no. 5; at. wt. 10.82; Group IIIA of the Periodic Table; oxidation state +3; electron configuration 2 -3 orbit K L A trace element in plant nutrition; deficiency causes death of stem and root tips and irregular growth, with terminal end curling and disintegration of plant tissue. See Part 2: Grain Analysis; Nutrients in Crops; pH and Availability of Plant Nutrients borovicka A type of gin borax Sodium tetraborate (Na2B4O7); when added to firewood, produces a green flame borsch (borscht; borsht) A fermented or fresh vegetable stock soup colored with red beet juice and of Russian origin; sometimes contains meat such as beef, duck, or sausages Types: Hot or cold Served with sour cream garnish Thick or thin Bos A zoological genus that includes all cattle (and buffalo) bossam-kimchi An acidic, carbonated Chinese cabbage bossons A cow's-milk cheese bossons maceres A strong-flavored, valengay-type cheese made from goat's milk and matured in white wine or brandy, olive oil, and herbs boston baked beans Baked beans (navy, kidney, or haricot), cooked slowly (6-8 h in an oven) and flavored with molasses. See also haricot bean Boston bluefish See pollock boston brown bread A moist, steamed, brown bread made from the following ingredients: Corn meal Baking soda Molasses Rye meal or flour Sour milk or buttermilk Wheat flour (often whole wheat) See bread, boston brown boston butt Upper portion of a pork shoulder See Part 2: Meat, Servings per Pound; Pork Carcass, Retail Yield; Pork Chart; Pork, Cooking; Pork, Cooking Yield; Pork Cuts; Pork Cuts and Uses; Pork Shoulder; Pork Wholesale Cuts; Pork Yield boston cream pie Composition: 2|-in. sector of 8-in. round pie = 210 calories Boston cut (English cut) A rectangular cut of meat from the thin end of the fourth and fifth ribs of the beef chuck See Part 2: Beef Cuts; Beef Retail Yield Boston lettuce (big Boston, butterhead) A type of lettuce having velvety spreading leaves that separate easily See lettuce boston mackerel Salted mackerel botanical Refers to any plant, root, bark, herb, or spice used for its effect on the body in addition to its taste botargo (red caviar) Dried, salted roe (eggs) of gray mullet boterhamworst 1) A moist, cooked, smoked Dutch sausage made from fine- or coarse-chopped, medium-seasoned pork, beef, and/or veal with coarsely chopped fat and stuffed into a beef or an artificial casing. 2) A moist, cooked, unsmoked Belgian sausage made from finely chopped, medium-seasoned beef and pork stuffed into beef or artificial casings bot rot See botryosphaeria canker botryodiplodia fruit rot A wound parasite fungus (Botryodiplodia theobromae formally called Diplodia musae) that causes the following forms of rot in bananas: Crown rot—similar to main stem rot except a larger area Finger-stalk rot—water-soaking and blackening of finger stalks Main-stalk rot—cut end of main stem takes on a water-soaked appearance, followed by blackening, softening, and splitting of stem Tip rot—brown discoloration and softening of the pulp; Peel becomes black and wrinkled Control: cooling fruit to 53-56°F and prompt ripening and marketing botryosphaeria canker A fungus that affects woody tissue (blisters filled with liquid and later a sunken, dark-colored lesion) and fruit (small, reddish brown spots that enlarge to form egg-shaped rotted spots) on apple and pear trees Control: Prune and destroy affected parts; maintain trees in good vigor and use fungicide spray. Botrytis A genus of fungi causing rotting in plants and diseases in insects See Part 2: Mold, Food; Rot Spoilage Botrytis cinera See pourriture noble botrytis rot (gray-mold rot) A citrus fruit rot caused by Botrytis cinerea in which the fruit surface becomes drab or cinnamon brown and later may turn buff or dark brown bottarga Salted, pressed, and dried roe from mullet, tuna, and other fish bottle Types in use are as follows: \ bottle \ bottle Imperial pint = f-qt wine bottle, or bottle Reputed quart wine bottle (26 § fl. oz) or \ gal Imperial quart (40 fl. oz) or \ gal Tappit-hen = 3 Imperial quarts Magnum = 2 bottles Jeroboam, or double magnum = 4 bottles = 3.2 1 = 0.7 gal Rehoboam = 6 bottles = 4.8 1 = 1.05 gal Imperiale (claret) = 8 bottles = 6.4 1 = 1.4 gal Methuselah = 8 bottles = 6.4 1 = 1.4 gal Salmanazar = 12 bottles = 9.6 1 = 2.1 gal Balthazar = 16 bottles = 12.8 1 = 2.8 gal Nebuchadnezzar = 20 bottles = 16 1 = 3.5 gal bottled in bond A straight whiskey, produced and bottled in accordance with the Bottling-In-Bond Act, a federal law dating back to 1897; e.g., bonded bourbon must conform to all the requirements and standards of any straight whiskey and in addition the whiskey must be at least four years old (most are older), must be bottled at 100 proof (suggestions have been made to reduce this level), produced in a single distillery by the same distiller, and be the product of a single season and year. bottle gourd (calabash) The hard, green-shelled fruit of the calabash tree. It has a white, acid pulp, boudin de Strasbourg 99 which is roasted and made into syrup; the shell is dried for containers. See gourd bottom The lower portion of a container made in the "bottom plate" of a glass container mold See factory end bottom chuck Inside portion of a beef chuck when this area is divided along the blade bone bottom plate parting line The horizontal line on a glass container surface, resulting from the matching of body and end mold parts bottom round The outside muscle of the round; it is tougher than top round. See also outside round See Part 2: Beef, Boneless Cuts; Beef Round Cuts; Meat Identification bottoms The lees, dregs, or sediment in a bottle of wine bottom seam (factory end seam) The double seam between body and bottom of a can put on by the can manufacturer botulinum See Clostridiutn botulinum botulism A type of food poisoning caused by consuming toxin produced by the anaerobic bacteria Clostridium botulinum; most potent poison known to humans; neurotoxin formed during growth of C. botulinum (spore-forming bacteria that require no oxygen). Six antigenic types of toxin (different species): humans (A, B, E, F); animals (C, D). Spores of these bacteria are often found in soil and are likely to be present in soil-contaiminated food. See also Clostridium, botulinum See Part 2: Bacterial Food-borne Illnesses; Diseases, Food-Borne; Food Poisoning, Bacteria; Illness from Food; Infectious Diseases, Food-Borne; Microbial Toxins bouche Corked bouchee Small, puff pastry shell or patties filled with meat or fish boudanne A French cheese made from whole or skimmed milk boudin A light sausage or pudding usually made with chicken and veal or from chicken or pork boudin aux fruits A moist, cooked, unsmoked French blood sausage made from medium-chopped, medium-seasoned pork with fruits or vegetables and stuffed into pork or sheep casings boudin blanc A moist, cooked, unsmoked Belgian sausage made from finely chopped, medium-seasoned pork, stuffed into pork casings boudin de Bourgogne A moist, cooked, unsmoked French blood sausage medium-chopped, medium-sea-soned (with fat, onions, milk, and rice) pork stuffed into pork casings boudin de langue A moist, cooked, smoked Fretich blood sausage made from medium- or coarse-chopped, medium-seasoned beef and pork stuffed into a beef casing. The product is like saucisson noir with pork or beef tongues. boudin de Strasbourg A moist, cooked, smoked French blood sausage made from medium-chopped, medium-seasoned (with fat and cooked onions) pork 100 boudin de Strasbourg . with 15% rinds and 15% milk-soaked bread and stuffed into pork casings boudin du Poitou A moist, cooked, unsmoked French blood sausage made from medium-chopped, medium-seasoned pork with spinach, cream, milk, and bread (no fatty tissues added) and stuffed into pork casings bouerou A sorghum beer bougon A valengay-type cheese made from goat's milk bouillabaisse A chowder made from at least two kinds of fish (several types of fish are used); a stew made from fish, shellfish, onions, tomatoes, and spices bouilli Boiled or stewed food (French) bouillir To boil (French) bouillon (broth; stock) A clarified liquid (soup) prepared by simmering beef or fish; usually dark in color. It is seasoned with vegetables and condiments (herbs and spices) during cooking. Tomato bouillon has a tomato-juice base and can be combined with meat stock. See Part 2: Soups, Composition Ingredients: salt 50-70%; beef extract 8-30%; plant or vegetable extract 3-30% bouillon cube (or powder) A dehydrated cube containing salt, hydrolyzed vegetable protein and fat, dextrin, sugar, meat extract, and coloring 1 cube = 4 g = | x | x |in. Used for flavor and as an appetite stimulant Storage: room temperature (below 70°F); shelf life 1 yr Composition: moisture 4%; protein 20%; fat 3%; carbohydrate 5%; ash 68% Bouin's picro-formol Picric acid, saturated: Aqueous solution (1 g/75 ml H2O), 75 parts Formalin, 25 parts Glacial acetic acid, 5 parts Not for use with kidney or cells containing mucin 1. Fix for 4-16 h 2. Wash with several changes of 50% alcohol 3. Wash with several changes of 70% alcohol 4. Store in 70 or 80% alcohol boukha Fig brandy boula boula A soup made of turtle, sherry wine, and whipped cream boule des moines A semisoft cheese made from cow's milk and shaped into 80-mm balls; herb-flavored. Also, a strong flavor is often imparted by maturing in beer washing boulette A semisoft cheese made from cow's milk; usually with a red rind. A strong flavor is often imparted by maturing in beer washing. Pepper and herbs are often used as flavoring. boulogna A dry, uncooked, unsmoked Belgian salami made from medium-chopped, medium-seasoned horsemeat. It is fermented and stuffed into pork casings. bound water Water that has been adsorbed by the colloids (proteins) of a living cell bouquet The smell or scent that characterizes an alcoholic beverage, especially a fine wine bouquet garni A group of herbs used in seasoning stews, soups, and casseroles that is removed after cooking; usually contains bay leaves, onion, parsley, and thyme. May also contain dried orange peel, lemon thyme, mace, marjoram, and winter savory bouquetiere, a la With several vegetables bourbon whiskey An alcoholic beverage made from a mash that contains at least 51% corn (with added rye and barley) in its grain content (usually 65-75% corn); aged in charred new oak containers for at least 2yr bourdon tube A closed, flexible, coiled, metal tube that expands or contracts with temperature and controls the position of a marking pen on a temperature recorder Bourg Red and some white wines produced on the north bank of the Gironde River in the Bordeaux region (southwest France), e.g., Cote de Bourg; bourgeais Bourgogne A dry, white or light red wine bourgueil A French, red, table wine bourguignonne Meat cooked in red wine sauce with onions and mushrooms bourride A fish dish boursault A small (250 g), triple-cream, excelsior-type cheese that is sometimes herb-flavored and has a light pink rind boursin A soft-ripened, white, triple-cream, excelsior-type French cheese made from whole cow's milk and sometimes flavored with garlic, herbs, or pepper boursoult A soft French cheese boutifar A semidry, cooked, unsmoked French blood sausage made from medium-chopped, medium-sea-soned pork stuffed into beef or pork casings bouza A sorghum or millet beer bovine Pertaining to oxen or cattle (Bos bovis and related species); Latin bos See Part 2: Molds, Mycotoxins bovine TB medium See Part 2: Microorganism, Media bowfin (Amia calva) A mudfish that can be used for food bowl chopper See chopper bow tie A bow-tie-shaped pasta, i f X i f in. box A medium-flavored, semisoft cheese made from partially skimmed cow's milk box curing (pressure) Curing bacon in a box and applying pressure to it during cure. Use f oz cure/lb bacon; duration of cure is not too important, because bacon will not overcure box elder A tree that is fair for firewood [19 x 106 Btu/cord (20% moisture)], medium-difficult to start, and difficult to split and produces medium smoke, fair coals, and few sparks box elder bug (Leptocoris trivittatus) A black and red sucking bug that attacks ripening fruit boysenberry A seedless, red to purple, oblong, juice berry of a trailing blackberry developed by crossing raspberry, blackberry, and loganberry; very similar to loganberry Major Variety Color Size Season growth area Thornless Black- 2 in. June Southern maroon Pacific Coast Frozen styles available: whole, with or without sugar or syrup 1 24-qt crate = 12-18 qt, canned = 32-36 pt, frozen 1 pt, fresh = 13 oz, frozen 1 pt, frozen = 1.3-1.5 pt, fresh See Part 2: Fruit, Frozen Yield boysenberry, canned In addition to boysenberries, may also contain natural and artificial flavors Syrups: Extra light (< 14% sucrose) Light (14-19% sucrose) Heavy (19-24% sucrose) Extra heavy (24-35% sucrose) BP Broken pekoe; a cut-leaf rather than full-leaf tea Br Symbol for the element bromine bra A hard (sometimes soft), white, creamy, mild (sometimes salty and sharp), compact, Italian cheese made with partly skimmed cow's milk Brabham A variety of cowpeas brachetto A red, still or sparkling, Italian wine brachiocephalicus A muscle that runs from the shoulder to the head along the ventral side of the neck braciola Meat rolled around a stuffing and cooked in wine sauce brack A heavily fruited tea bread brack bread Bread usually made from rye and often with molasses bracken (brake) fern (fiddlehead; Pteridium spp.) 1) Unopened leaves and roots are edible. 2) A poisonous plant See fern shoots See Part 2: Poisonous Plants brackish A salty, alkaline taste brackkorv A moist, cooked, smoked Swedish sausage made from finely chopped, mildly seasoned (potato starch and skimmed milk powder) beef and pork stuffed into a peelable artificial casing bract A modified leaf below aflower orflowering part bracteole A small or secondary modified leaf below a flower orflowering part bradenham ham A dry-cured, black-skinned pork ham smoked in molasses brado Herring that is lightly salted and smoked Bradford system See English system Braford A cross of Brahman (§) and Hereford (f) beef cattle braga A millet beer with honey or grapes braganza (Portugal cabbage) A white-ribbed cabbage with smooth or curly leaves, used like sea kale See couve tronchuda braise 101 Brahma An Asiatic class of chickens that have feathered shanks, pea comb, and yellow skin and lay a brown-shelled egg Varieties Plumage color Light* Generally white; neck feathers black with white edging; tail feathers dark Dark* (Female) neck and back are greenish black with edging of white; front of neck black; rest of body is mostly black (Male) head and upper neck are gray; rest of body gray with black penciling; tail is black Buff* Similar to Light except the white areas are replaced by buff * Bantam varieties See Part 2: Poultry Breeds and Varieties Brahman (Indian cattle; Zebu) A breed of beef cattle derived from several breeds of native Indian zebu (Bos indicus) cattle; they have a prominent hump above the shoulders and excess skin below the neck and brisket and have flat horns and drooping ears; their color ranges from gray to red. Guzerat strain most popular in the United States; can withstand extreme heat and repel both flies and ticks See Part 2: Beef and Dual-Purpose Cattle Brahorn A cross of Brahman and Shorthorn beef cattle braided cheese String cheese made from cow's milk, often flavored with caraway or nigella seed brain Nerve tissue in the skull of animals; some types are used as food, e.g., calves. 0.9 lb/1000-lb steer To prepare, soak in cold water and remove blood vessels and connective tissue; often braised or breaded and then sauteed Composition: moisture 79%; protein 10%; fat 9%; carbohydrate 1%; ash 1.4%; 35 mg Na/oz (28 g) Store in coldest part of refrigerator; use within 1-2 days. See Part 2: Beef Cuts and Uses; Cholesterol Control; Gland Weights; Lamb Cuts and Uses; Moisture in Biological Materials; Organ Weights; Pork Cuts and Uses; Unsaturated Fatty Acids; Variety Meat, Cooking; Variety Meat, Percentage of Daily Recommended Allowances; Variety Meat Preparation; Veal Cuts and Uses brain heart infusion agar See Part 2: Microorganism, Media brain veal agar See Part 2: Microorganism, MeHia braise To cook slowly in a covered utensil with a small amount of liquid (e.g., water, tomato juice, bouillon); a moist-heat method of cooking (for less tender cuts of meat); moisture is added and the product placed in a closed container and cooked either in an oven (350°F) or on top of a stove, frequently preceded by browning in fat. 102 braise See Part 2: Beef, Cooking; Beef Cuts; Braising Meat; Braising Time; Lamb Braising; Lamb Cuts; Lamb Cuts and Uses; Meat Composition; Pork, Cooking; Pork Cuts; Pork Cuts and Uses; Pork Loin Cooking; Variety Meat, Cooking; Variety Meat Preparation; Veal Chart; Veal Cuts; Veal Cuts and Uses; Vitamin Retention, Meat bramble (Rubus ) Many varieties of what are often called berries, e.g., blackberry bran 1) The ground, outer protective layer (pericarp) and the layer just under it (aleurone layer) in cereal grains; pericarp or seed coat; high in roughage and B-complex vitamins. The pericarp is 5% of the kernel and the aleurone is 8% of the kernel. Bran is largely cellulose and contains minerals and vitamins. As milled, it may contain some germ. Yield is 20 lb/bu. 2) A breakfast food made from the bran and embryo fraction of wheat. 3) Dried parts of shrimp used for animal food See Part 2: Wheat and Flour Composition; Wheat, Carbohydrate Composition; Wheat, Fatty Acids; Wheat Kernel Parts; Wheat Products, Composition bran, breakfast cereal 1 cup All Bran = 2 oz 1 cup 40% Bran Flakes = 1.2 oz bran cereals, ready-to-eat Composition: 160-304 mg Na/oz (28 g) branched chain A linear series or chain of carbon atoms occurring in hydrocarbons and alcohols in which one or more substituent groups is present. Compounds containing branched chains are notably more reactive than normal or straight-chain compounds, especially in catalytic cracking processes; for example, normal heptane has an octane number of 0, whereas isooctane rates 100. The more extended the branching, the more reactive the compound in organic synthesis. Branched-chain compounds are isomeric with the corresponding straight-chain compounds and are indicated by the prefix iso-. An example is butane: H H H HI I I I HC—C—C—CH or CH3CH2CH2CH3 H H H H normal butane (straight-chain) H H H I I I HC—C—CH H H or CH,CHCHoCHc HCH H isobutane (branched-chain) branco cure Salted (29%) cod that have been bleached by water brand 1) A mark burned or frozen on an animal's skin; a trademark. 2) A mark or stamp approved by a controlling authority. 3) A sour-milk, curd cheese flavored with beer brandade A creamy, paste mixture of salted cod, milk, and olive oil flavored with pepper, nutmeg, garlic, and lemon juice brand cheese A sour-milk, German cheese that is moistened with beer brandy A spirit with a high alcohol content, distilled from fermented grape juice, wine or wine residues, or other fruit. The distillate or mixture of distillates from fermented juice, mash, or wine of fruit distilled at less than 190 proof; usual range 37-43% alcohol by volume. Types: Armagnac (France) Cognac (France) See Part 2: Minerals (Trace), Limits brandy flavoring A synthetic flavoring 1 tbsp brandy flavoring = | cup brandy brandy mint (balm mint; Mentha peperita) Distillation of its purple flowers yields oil of peppermint brandy sauce A butter- and brandy-flavored sauce brandy snaps Dark-colored, cornet- or cylinder-shaped, crisp wafers that are cream-filled and often brandy-flavored bran flakes A breakfast cereal made from 40% bran and embryo of wheat; a ready-to-eat breakfast cereal formed from precooked or toasted mixtures of wheat bran (outer coarse coat of grain), barley malt, sugar, and salt Types: All Bran—made entirely from wheat bran Bran Flakes—made with other parts of wheat (40-51% bran) Composition (40% bran): 85 calories/oz ( | cup); moisture 3%; protein 10%; fat 2%; carbohydrate 77%; sugar 13% See Part 2: Grain Products, Composition bran flakes with raisins A breakfast cereal Composition: moisture 7%; protein 8%; fat 1.5%; carbohydrate 76%; 80 calories/oz (f cup) Brangus A cross of Brahman (§) and Angus (§) beef cattle. They are black and polled. Produced by the following combinations: 1. (\ Brahman and f Angus) x (f Brahman and \ Angus) 2. (f Brahman and \ Angus) X Angus 3. Brangus X Brangus See Red Brangus See Part 2: Beef and Dual-Purpose Cattle bran muffin Composition: moisture 35%; protein 8%; fat 10%; carbohydrate 41% branntwein Brandy brannvin A schnapps-type spirit brasciole Meat wrapped around a stuffing of ground meat and sometimes bread crumbs, cheese, and spices, browned in oil, and cooked in broth brass An alloy of copper, tin, and zinc; somewhat soluble in food and dissolves in both acid and alkalis Brasnca A large genus of plants that includes the following: 1. Black mustard 2. Brussels sprouts brawn 103 3. Cabbage 4. Cauliflower 5. Kale 6. Pe-tsai 7. Rape 8. Rutabaga 9. Turnips bratbuckling Lightly cured, smoked herring bratkase A semihard, cow's-milk cheese with a full fruity flavor bratwurst A German " frying sausage" product made from lean pork (sometimes veal) trimmings Ingredients: Pork trimmings (70% lean) 2% salt 6 oz white pepper per 100 1b \ oz celery seed per 100 lb 2 oz mace per 100 lb 1 oz sage per 100 lb Grind g-in. plate; mix; stuff; cook in water to internal temp, of 148°F. Usually sold uncooked; called white sausage if cooked; sometimes sold fresh. 1) A fresh, uncured (if cured, must be labeled), uncooked (sometimes cooked), unsmoked (occasionally smoked) sausage. 2) A moist, uncooked, uncured, unsmoked American sausage made from medium- to coarse-chopped, mildly seasoned (with coriander, ginger, mustard, and pepper) beef, pork, and veal with added water, extenders, and antioxidants, stuffed into a large-diameter link or ring, pork, or artificial casing. 3) A German sausage made from lean pork trimmings (may contain veal and/or pork); it may be fresh or cooked. 4) Sheboygan bratwurst are fresh and require thorough cooking. 5) Nuremberger bratwurst are fully cooked and require only heating. 6) A moist, uncooked, unsmoked Australian sausage made from finely chopped, mildly seasoned beef and lamb stuffed into a beef or pork casing. 7) A moist, cooked, unsmoked Irish sausage made from finely chopped, mildly seasoned pork stuffed into a pork casing. 8) A moist, cooked, unsmoked Norwegian sausage made from coarsely chopped, medium-seasoned beef and pork stuffed into a pork casing. 9) A moist, cooked, unsmoked West German sausage finely chopped, mildly seasoned pork without nitrite and stuffed into a pork casing; product is cooked before consumption. Composition: moisture 56%; protein 14%; fat 26%; carbohydrate 2%; ash 2%; 158 mg Na/oz (28 g) See Part 2: Sausage Identification; Sausage, Types bratwurst, cooked A moist, cooked, smoked or unsmoked, uncured American sausage made from fine-to medium-chopped, mildly seasoned (with pepper, coriander, ginger, and mustard) beef, pork, and veal (sometimes made with poultry meat) stuffed into a pork or an artificial casing; available in medium to large links or large-diameter casings for slicing braudost An edam-type cheese braun A coarse- to chunk-chopped, unsmoked, cooked, jellied American specialty sausage; available in links, in loaves, or canned braunschweiger A sausage normally made of 50% pork liver and 50% pork jowl; however, the following percentages are found in formulations: 40-50% pork liver 20-50% pork jowl 0-12% bacon ends or cured meat 0-15% veal 20-40% pork trimmings 0-20% beef trimmings 0-7|% ice 0-5% binder * 1.6-2.5% salt *6-16 oz sugar/100 lb *|-2 oz NaNO3/100 lb *\-\ oz NaNO2/100 lb *2-6 oz pepper/100 lb 0-5 lb onion/100 lb 0-4 oz onion powder/100 lb *0-l oz sweet marjoram/100 lb *0-l oz cardamon/100 lb *0-l oz mace/100 lb 0-1 oz caraway seed/100 lb 0-3 oz mustard/100 lb 0 - | oz clove/100 lb 0-2 oz coriander/100 lb 0- | oz sage/100 lb This combination is used in some formulations. Processing: 1. Slash liver and place in ice water to bleach; drain. 2. Chop liver, ice, and seasoning. 3. Add meat and chop. 4. Stuff. 5. Cook in 160°F water until internal temp, reaches 145°F. 6. Chill in ice water (internal temp. 90-100°F). 1) A moist, cooked, smoked or unsmoked, jellied and/or specialty American sausage made from fine-to coarse-chopped, mildly seasoned beef, pork, and veal with pork livers and/or beef livers (minimum 30% liver), cured pork, beef, veal, and pork fat and stuffed into a pork or an artificial casing and available in rings or loaves. 2) Liver sausage that has been smoked after cooking or includes smoked meats as ingredients. Fully cooked, ready to eat. 3) A moist, cooked, smoked Austrian sausage made from medium-chopped, medium-seasoned cured (with nitrite) beef and pork stuffed into beef or artificial casings; diam. greater than 30 mm Composition: moisture 48%; protein 13-14%; fat 32%; carbohydrate 3%; ash 3%; 324 mg Na/slice (28 g) See Part 2: Meat Composition; Sausage Identification; Sausage, Nutritive Value braunschweiger, mettwurst, fein A moist, uncooked, smoked East German sausage made from finely chopped, medium-seasoned beef and pork stuffed into an artificial casing or not stuffed into a casing braunschweiger, mettwurst, grob A moist, uncooked, smoked East German sausage made from coarsely chopped, medium-seasoned beef and pork stuffed into an artificial casing or not stuffed into a casing Braunvieh German brown cattle brawn 1) A moist, cooked, unsmoked British sausage made from medium- or coarse-chopped, mild- or medium-seasoned beef, lamb, pork, veal, and goat not 104 brawn stuffed into a casing; boned, jellied, potted meat; a pork-based, highly seasoned, jellied molded sausage; a head-cheese type of sausage made from pork heads, legs, and feet and sometimes the tongue. 2) Boiled, pickled, and pressed boar flesh. 3) Seasoned, spiced, and pressed pork or veal trimmings. 4) Young entire male hog brawner male hog castrated after maturity brawn, Irish A moist, cooked, unsmoked Irish sausage made from coarsely chopped, medium-sea-soned pork stuffed into an artificial casing or not stuffed into a casing brazier A shallow-bowled grill that may or may not have a windshield Brazilian cherry See Surinam cherry Brazilian parana Full-bodied, strong-flavored coffee Brazilian santos A Brazilian coffee; it is sharp, refreshing, strong, and light-colored in the cup. Brazilian tea See Mate Brazil nut (butternut; castanas; creamnut, para-nut; Bertholletia excelsa) A hard-shelled, trian-gule-shaped (1.5 in. long) nut used for food and oil; a wild, large (130 ft) South American tree that produces woody fruit (2-4 lb, 5 in.) containing 12-25 three-sided nuts packed together in a spherical covering; they are washed by immersion in a stream to remove dirt and empty nuts; the nuts have to be cracked to obtain the kernel, which is eaten raw. Composition (kernel): moisture 5%; protein 14%; fat 67%; carbohydrate 11%; ash 3% 1 lb shelled kernels = 2 lb, unshelled 1 lb unshelled nuts = 7.7 oz shelled nuts = 1.5 cups shelled nuts 1 cup, whole, unshelled = 14 nuts = 4.3 oz 1 cup, shelled = 5 oz 4-5 large nuts = 2 tbsp = 115 calories 1 nut, shelled = 4.2 g Unshelled Shelled Price Extra large (jumbo) Large Higher Large Medium Large medium Midget Medium Lower See Part 2: Beans, Peas, and Nuts; Minerals, Food; Nut, Grades; Plant Foods, Composition; Protein Factors bread 1) A leavened mixture made from flour or meal and baked in an oven. A baked staple food in which gluten protein of wheat, rye, or mixed flours is expanded by fermentation and heat-fixed to produce an aerated product with a crust that is g in. thick. Often leavened (sometimes unleavened) by various means: 1. Natural fermentation by yeast [(Saccharomyces cerevisiae) produces CO2 in the bread] 2. Adding old dough in which fermentation has occurred 3. Baking powder 4. Aeration White Whole wheat Ingredients Flour 100 100 Water 60-65 66 Yeast 2-3 2 Salt 2 2.25 Sugar 4-8 4 Mold inhibitor 0.125 NFDM* solids 3-4 Shortening 2-4 5 Emulsifier 0.25 0.2-0.4 *Nonfat dry milk 21 pullman loaves bread = 50 servings Weight per slice: Cracked wheat 0.8-0.9 oz French (20 slices/lb) 0.8 oz Italian (20 slices/lb) 0.8 oz Pumpernickel 0.8-1.4 oz Raisin 0.8-0.9 oz Rye 0.6-1.2 oz (25 g; 8% fiber) Vienna (20 slices/lb) 0.8 oz White 0.8 oz White (very thin) 0.5 oz Whole wheat 0.8-1.1 oz (25 g; 10% fiber) Equivalents: | potato; f slice of bread; ^ cup of rice, § cup macaroni, or 20% of | cup vegetable; f matzoh; l\ tbsp flour; 2 \ biscuit; 5 small graham crackers 1 lb loaf = f lb flour (3 cups flour) = 1 cup water 1 lb = 12-18 slices 1 cup, |-in. cubes = 2.7 slices 1 cup soft bread crumbs =1. 4 slices 1 slice = 0.7 cup soft crumbs Mois- Pro- Carbohy-Composi- ture tein Fat drate Ash tion (%) (%) (%) (%) (%) pH Pumpernickel 34 9 1 52 Rye 36 9 1 52 2 White 36 9 3 51 2 5.0-6.0 Whole wheat 36 10 3 48 2 Bread contains the following: 62% total solids 114-175 mg Na/slice (25 g) 1.1-1.8 mg thiamin/lb 0.7-1.6 mg riboflavin/lb 10-15 mg niacin or niacinamide/lb 8-12.5 mg Fe/lb (optional) 150-750 U.S. Pharmacopeia units of vitamin D/lb Storage (fresh): Keep in original wrapper in a bread box, at room temperature; use in 5-7 days; will retain freshness longer if it is refrigerated; refrigerate if weather is hot and humid and mold growth is a problem. Wrap in moisture-vapor-resistant material; wrapping when cool helps to keep bread moist. Storage (frozen): 0°F; quick-bread storage life 2-4 months; yeast-bread storage life 6-12 months; rolls 2-4 months 2) To coat with bread crumbs, as breaded cutlets; coating should not exceed 30% of weight of finished product. See also Boston brown bread See Part 2: Baked Products, Frozen Storage Life; Bread and Flour Enrichment; Calcium, Daily Recommendations; Calories, Daily Recommendations; Cereal Enrichment; Food, Composition; Food Guide; Frozen Food Storage; Grain Products, Composition; Iron, Daily Recommendations; Minerals, Food; Niacin, Daily Recommendations; Nicotinic Acid, Food; Pantothenic Acid Content; Portion Size; Riboflavin, Daily Recommendations; Spoilage, Carbohydrate Foods; Thiamin, Daily Recommendations; Thiamin, Food; Vitamin A, Food; Wheat, Minerals; Wheat, Vitamins bread, black (sourdough bread) Usually made from rye, often with molasses bread, Bohemian rye A dark rye bread that is often made with a fermented or "sour" dough bread, Boston brown A dark brown usually cylindrical loaf that is steamed or baked and made with the following ingredients: Baking powder or baking soda and sour milk Corn meal Wheat flour Milk Molasses Rye flour or meal Salt Optional ingredients Seedless raisins Water Loaves are sometimes canned. bread, cheese Made by adding 20% cheese to white, graham, or whole-wheat dough bread crumbs Small particles of bread, ^- to |-in. diameter Type How to make Uses Brown Dry and bake On pies stale bread, grind Buttered or fried Stir and fry in butter Garnish Fresh Blend stale bread Pudding and White Bake until dry, frying Frying grind 1 lb, soft = 10 cups 1 lb, dry = 4.4 cups 1 cup, dry = 115 g (3.6 oz) 1 cup, soft = 45 g (1.6 oz) 1-2 fresh slices = 1 cup soft crumbs 1 fresh slice = 0.75 cup soft crumbs 1 dry slice = 0.25 cup fine dry crumbs See Part 2: Grain Products, Composition; Water Activity, Organisms and Food bread cubes 1 cup j-in. cubes = 1.25-1.8 slices 1 cup dry cubes = 1.4 slices bread, currant Tea bread with currants bread, vienna 105 bread, Easter Tea bread bread, enriched Methods of manufacture: Made with enriched flour Made with enriched yeast Flour mixed with necessary vitamins and minerals Combination of above methods see bread bread, entire wheat See bread, whole wheat bread flour See hard-wheat flour breadfruit (Artocarpus communis; A. incisa) A tall, tropical tree that produces fruit with up to 8-in. diam. and a thick, warty, green skin; the fruit is high in starch and is eaten after roasting; can also be preserved by fermentation; Jak (Jack fruit) is a related species with larger and more odoriferous fruit that is eaten raw or cooked (by roasting, boiling, or frying). It can be made into flour that can be used for bread. Cooked seeds are like chestnuts. Composition: moisture 71-72%; protein 1-2%; fat 0.3%; carbohydrate 25-26%; ash 1% See Part 2: Fruit Composition bread, fruit Made by adding raisins or other dried fruit to white, graham, or whole-wheat dough; bread keeps well. bread, gluten Bread made from gluten flour bread, graham Bread made from flour that contains the outer bran covering of the wheat kernel; made from husks and entire crushed kernels of rye grass See bread, whole wheat bread, honey Bread that will keep for long periods of time without drying out or spoiling bread, Irish soda A bread made with baking powder or yeast; may contain caraway seeds and raisins; soda is added to neutralize the acid of buttermilk and to act as an additional leavening agent. bread, nut Made by adding nut meats to white, graham or, whole-wheat dough bread pudding A bread and milk custard with different types of flavoring, such as cheese, currant, nutmeg, onion, parsley, pepper, or salt bread, rye A bread made from a mixture of rye flour (up to §) and wheat flour. It keeps fresh longer than bread made only from wheat. bread, rye, whole Made from flour of the complete seed of rye grass bread, salt-rising White bread leavened by fermenting warm milk, salt, and corn meal bread, San Francisco An acidic, French-type sourdough bread bread sauce A sauce made from flavored bread crumbs cooked in milk bread, spice Tea bread bread, spoon A soft corn bread bread sticks A crisp, crusted bread (10-12 in. long x |-in. diam.) that may have poppy or sesame seeds on the surface; crisp pencils of French bread with no salt coating bread, Vienna Bread (often containing milk) that is baked in an oven that contains steam, which gives the bread a crispy, glazed crust 106 bread, walnut and raisin bread, walnut and raisin A tea bread containing walnuts and raisins bread wheat See wheat bread, white Bread made from refined grains of wheat Styles available: Baked in pans Round top Sandwich or pullman Split top Twin Twisted Baked on oven hearth Braided Cottage or round French Vienna See bread bread, whole wheat (entire wheat bread; graham bread) Made from ground whole grain of wheat (whole-wheat flour) See bread 1 slice = 0.75 cup soft bread crumbs break down To subdivide breakdown The onset, beginning, or progress of undesirable chemical (e.g., free fatty acid formation, peroxide formation, polymerization, off flavor, off odor) or physical (e.g., darkening, gumming, foaming) changes in food; decomposition, either physical or chemical breakdown of tissue (fruit) Decomposition of fruit cells due to a bruise or age breakfast The morning or first meal of the day, often including some of the following: bacon; cereal (hot or cold); egg(s); juice; ham; kippers; sausage; toast breakfast bacon Slices of cured beef breakfast cereal See Part 2: Grain Products, Composition breakfast cheese A round, small, limburger-type cheese See fruhstuck breakfast link 1) A fresh sausage made with pork. If the word sausage is used in the label, then it does not have to be all pork. 2) A medium- to coarse-chopped, uncooked, unsmoked American sausage. Available in small-diameter links, rolls for slicing, machine-formed, or extruded breakfast prune See prune, prepared breakfast sausage 1) May be made from fresh or cured beef, pork, veal, lamb, or mutton, and/or frozen meat (cured or fresh beef, pork, veal, lamb, or mutton), and/or fresh or frozen meat by-products; max. 50% trimmable fat. 2) A moist, uncooked, unsmoked (smoke flavoring permitted) American sausage made from medium- or coarse-chopped, mild- or medium-seasoned beef and pork, with by-products, extenders, and binders, stuffed into a pork, sheep, or an artificial casings or not stuffed into a casing. Product is available in bulk, small-diameter links, rolls for slicing, machine-formed or extruded patties, and chubs; max. 3% (total ingredients) water can be added; max. 3.5% (finished sausage) extenders or binders may be added. breakfast steak Steak cut from the chuck break joint A temporary cartilage located | in. above the ankle of a sheep. It has four distinct ridges. Age of sheep Feet removed Joint appearance Lamb Yearling Break joint Break joint Smooth, moist, red Rough, hard and dry, White Mutton True joint (spool joint) below the break joint White See Part 2: Bone Age; Lamb, Wholesale Cuts bream (Abratnis brama) A name given to many species offish.A European freshwater or similar type offish; species of carp; there are also a sea bream and several Far-Eastern species called bream. Freshwater—members of the family Cyprinidae Sea—members of the family Sparidae Freshwater fish: Common (Europe), Abramis brama Bony (Australia), Fluvialosa richardsoni Sea bream: Pinfish (western Atlantic), Lagodon rhomboides Redfish, Sebastes spp. Eastern Atlantic (See sea bream) See demersal fish; sea bream breast The sternum See Part 2: Bone; Bone in Retail Cuts; Braising Meat; Braising Time; Lamb Chart; Lamb Cuts; Lamb Cuts and Uses; Lamb Wholesale Cuts; Lamb Yield; Meat Identification; Meat, Servings per Pound; Turkey Composition; Veal Chart; Veal Cuts; Veal Cuts and Uses breastbone Sternum sternebrae See Part 2: Lamb Wholesale Cuts; Pork Wholesale Cuts; Veal Wholesale Cuts breast-feeding Feeding an infant mother's milk (from the mother's breast) breast, poultry When dressed for sale, breasts are separated from the back at the shoulder joint with a cut running backward and downward from that point along the junction of the vertebral and sternal ribs; the ribs may be removed. The breast may be cut along the breastbone to make two approximately equal halves or the wishbone portion may be removed along the breastbone to make three parts. Pieces cut in this manner may be substituted for lighter or heavier pieces for making packages an exact weight. A package may contain two or more of such parts without affecting the appropriateness of the labeling (e.g., chicken breasts). Neck skin shall not be included with the breast, except that turkey breast may include neck skin up to the whisker. breast with ribs Breast with ribs shall be separated from the back at the junction of the vertebral ribs and back. Breasts with ribs may be cut along the breastbone to make two approximately equal halves or the wishbone portion may be removed before cutting the breastbone, to make three parts. Pieces cut in this manner may be substituted for lighter or heavier pieces for making packages an exact weight. A package may contain two or more of such parts without affecting the appropriateness of the labeling (e.g., breast with ribs). Neck skin shall not be included, except that "turkey breasts with ribs" may include neck skin up to the whisker. breech wool The coarsest wool of the fleece, which grows on the outer thighs and crotch area breed 1) A race of animals having well-defined distinguishing characteristics and the ability to reproduce these characteristics in their offspring. 2) A balance of characteristics of excellent wine that includes bouquet, flavor, strength, and aftertaste breed character A combination of masculinity or femininity with breed type features, head type being very important breeding age First breeding: Jersey 16 months Beef cattle 18 months Guernsey 18 months Swine 8 months Ayrshire 19 months Sheep 12 months Holstein 20 months breed type A characteristic form of a breed, along with typical color, marking, and head brem A dried, sweet-sour or starchy-sweet, fermented, glutinous rice extract Brem madium—yellow-white; sweet-sour flavor Brem wonogiri—white; sweet flavor brem bali A glutinous, rice-based, arrack beverage bremen See goose bremner A cracker, usually made without sugar Types Color Bran Blue Com White Dill Orange Oat Brown Poppy Red Regular Sesame Yellow brennevin A schnapps-type spirit made from potatoes bresaola Dried beef bressan A valengay-type cheese made from goat's milk bretonne, a la Garnished with beans breudher A round, often doughnut-shaped, open-tex-tured sponge cake made from wheat flour. It is often moistened with sugar syrup and the center filled with fruit and cream. brewer anaerobic agar See Part 2: Microorganism, Media brewer's grain Used as animal feed See Part 2: Cereal By-Products, Composition brewer's yeast Yeast starter inoculum for beverages (e.g., beer) Composition: dry matter 93%; protein 44%;fiber 3%; fat 0.8%; ash 6.6% See yeast brewis 1) Oatcake in broth. 2) A dish made of fish, bread, and pork fat brie de Melun 107 brick 1) A tilsit-type cheese. 2) A hardened block of clay See Part 2: Insulation; Insulation, Conductivity Values brickbat cheese An English cheese made from fresh milk brick cheese An American, moist, semisoft, white to cream-colored (some light yellow to orange) cheese made from whole milk; contains many small holes; it may be either natural or processed; it is brick-shaped (10 X 6 X 3 in.) and has mild to sharp flavor; ripened by bacteria surface growth; often used in sandwiches. Usually heavily salted and aged for 2 months Composition: moisture 41-42%; protein 21-23%; fat 29-31%; carbohydrate 2-3%; ash 3-4%; 159 mg Na/oz Storage: Can be frozen (0°F) if no more than 1 in. thick; use within 6 months. See Part 2: Cheese Characteristics; Cheese, Vitamin Content; Vitamin A, Milk and Milk Products bricquebec A medium-flavored, semisoft, wheel-shaped cheese made from cow's milk bridge roll A small, oval-shaped roll made from wheat flour brie ("the queen of cheeses") 1) A dessert cheese that is flat, dish-shaped (1-3 kg), light-colored, soft, and savory; has aflowery rind and sharpflavor and is very soft when ripe; made from cow's milk; medium and small wheels ripened 4-8 weeks by external molds. 2) A soft-ripened, often full-flat delicate-flavored French cheese, made from cow's milk, with a dry-cured, edible, thin, (white, golden, or brown) powdery mold-covered crust or rind. May run at room temperature Sizes available: f-1 in. thick; 15-20 in. (2 kg) or 4-6 in. diam. Types: Coulommiers (full fat) Gras (full fat) Maigre (low fat) Meaux (full fat) Melun (full fat) Migras (half fat) Composition: moisture 45-51%; protein 20-22%; fat 26-30%; carbohydrate 0.4-0.6%; fiber 0%; ash 2-4%; salt 2%; 178 mg Na/oz Storage: refrigerate, tightly covered; use within 2 weeks; dries out quickly if not protected; does not keep well See Part 2: Cheese Characteristics; Cheese, Vitamin Content; Milk and Milk Products, Vitamin Content; Vitamin A, Milk and Milk Products brie de Coulommiers A soft, full-fat, dry-cured cheese made from cow's milk and matured 4-6 weeks; it is small, flat, and disk-shaped with a white mold covering. brie de Meaux A soft, full fat, fruity, dry-cured cheese that is made from upasteurized cow's milk, matured 4-6 weeks, and has a white mold covering brie de Melun A soft, full-fat, dry-cured cheese made from unpasteurized cow's milk; it has a dark rind and is usually matured 7-10 weeks 108 brie de Montereau brie de Montereau A soft, small (400 g to 1 kg), full-fat, matured cheese made from unpasteurized cow's milk, with a dark rind and dry crust brie laitier A camembert-type cheese made from pasteurized milk and matured for 3-4 weeks brigg A weak alcoholic beer Briggsian logarithms See logarithm base 10 brightness A term applied to the color of wool bright wool Wool of a clean nature and uniform shrinkage; produced east of the "semibright" area brill A flat, turbotlike fish (a small species of the turbot family), similar to theflounder sea fish. Many similar-looking fish are often called brill. North Sea, Rhombus laevis, syn. Scophthalmus rhombus Northwest Atlantic, /. ophopsetta maculate Oceania Colistium guntheri Pacific, petrale sole brillat-savarin A medium-sized (500 g) excelsior-type cheese brilliant-green agar See Part 2: Intestinal Microorganisms; Microbiological Media; Microorganism, Selective and Differential Broths and Media, Water Filtration Plant brilliant green bile See Part 2: Microorganism, Culture Media, Water and Sewage, Standard Methods; Microorganism, Selective and Differential Broths and Media, Water Filtration Plant brilliant green bile broth A liquid medium for coliform test See Part 2: Microbiological Media; Microorganism, Culture Media, Dairy and Food Products brilliant green lactose See Part 2: Microbiological Examination of Dairy Products brina dubreala A white, brined cheese made from sheep's milk brin d'amour A valengay-type cheese made from goat's milk and matured for 3 months on herbs brine Sodium chloride dissolved in water; natural brines contain from 2.6% (sea water) to 20% or more, plus other salts. Brine strength depends on the proportion of salt to water and not on other possible ingredients. Used to preserve butter, fish, meat, and vegetables Types: Weak brine—permits fermentation to an acid Sauerkraut—2-3% salt/lb cabbage Dill pickles— \ lb salt/gal water Medium brine—to check fermentation and to store fermented products; \\ lb salt/gal water Strong brine—used when no fermentation is desired; 2 lb salt/gal water See Part 2: Brine, Meat Curing; Meat Curing Ingredients; Salt, Brine; Salt, Brine Table; Salt Penetration Rate; Salt Solution, Freezing brine injection The injection of brine into muscle tissue. It is a more rapid curing technique than brine soaking. brine soaking Placing meat in a mixture of water, salt, and cure (nitrite or nitrate) until the brine penetrates the total tissue brine strength Proportion of salt to water; no other ingredients are included in determining strength. See salimeter bringall (brinjal) See eggplant See Part 2: Vegetable Storage bringupyls A moist, cooked, smoked Icelandic sausage made from finely chopped, medium-seasoned beef and pork, with pork fat added, stuffed into an artificial casing brinsen See klencz cheese briny A salty or sour taste brinza (brinzen; brinsen) A Hungarian (Carpathian mountains), white, brined cheese, also known as Liptau, made from ewe's milk or the mixed milk of sheep and goats and rennet See Part 2: Vitamin A, Milk and Milk Products brioche A soft, sweet, yeast breakfast roll. A rice and wheat-flour bread that is high in eggs and fat and sometimes contains dried fruit briol See limburger cheese brioler A soft to semisoft, strongly flavored, surface-ripened (bacteria) cheese made from cow's milk brisegout A low-fat, pale green cheese made from cow's milk and often eaten fresh brisk A lively taste; the opposite of a flat or soft taste brisket The front of the breast of quadruped animals. It may be cooked fresh, or cured for corned beef. See Part 2: Beef, Boneless Cuts; Beef Chart; Beef Cuts; Beef Cuts and Uses; Beef Retail Yield; Beef Wholesale Cuts; Bone in Retail Cuts; Meat Identification; Riboflavin, Food brisling (Scandinavian sardine) A small, smoked, sardinelike food fish of the herring family; a smoked sardine See sprat bristle A stiff hair, e.g., hog hair britch Fleece that comes from the rear legs of sheep. See also breech wool British gum See dextrin British Landrace A white breed of British swine British pharmaceutical codex See Part 2: Minerals (Trace), Limits British pharmacopoeia See Part 2: Minerals (Trace), Limits British Proof Spirit An alcoholic beverage that contains 57.07% alcohol by volume (49.24% by weight) at 15.6°C British Saddleback The Essex and the Wessex groups of hogs British thermal unit (B; Btu) A measure of heat, energy, and work 1 Btu = heat required to raise the temperature of 1 lb of water 1°F =-1054.90 joules (J; 107 erg) = 778.169 foot-pounds (ft-lb) = 252 gram-calories (cal) = 107.577 kilogram meters (kg-m) 1 Btu = 1.0550 ergs = 0.252 kilogram-calorie (thermal units) = 0.0003984 metric horsepower-hours (75 kg-m-h) = 0.0003930 U.S. horsepower-hours (hp-h) = 0.0002930 kilowatt-hours (kw-h) British thermal unit per hour (Btu/h ) A measure of power, rate of energy, and heat 1 Btu/ h = 0.2931 watts (W) = 0.2162 foot-pound per second (ft-lb/s) = 0.07 gram-calorie per second (cal/s) = 3.929 x 10 " 4 horsepower (hp) British thermal unit per minute (Btu / min) A measure of power, rate of energy, and heat 1 Btu/min = 17.57 watts (W) = 12.96 foot-pounds per second (ft-lb/s) = 0.02356 horsepower (hp) = 0.01757 kilowatts (kW) British thermal unit per second (Btu / s) A measure of power rate of energy, and heat 1 Btu/s = 1054.90 watts (107 erg/s) = 778.104 foot-pounds per second (ft-lb/s) = 107.577 kilogram-meters per second (kg-m/s) = 1.43436 metric horsepower (75 kg-m/s) = 1.41474 U.S. horsepower (550 ft-lb/s) = 1.05490 kilowatt (kW) = 0.3 tons of refrigeration = 0.25200 kilogram-calorie per second (thermal unit per second) British thermal unit per square foot per minute (Btu/ft2min) 1 Btu/ft2-min = 12.2 watts per square inch (W/in.2) British wines Wines containing 16% alcohol by volume brittle 1) Easily broken, leaving sharp edges. 2) A hard, brown, noncrystalline candy, including butterscotch, nut brittle, and toffee; a hard syrup or molasses candy, usually containing nuts (often peanuts), that is easily broken; a hard nut candy See candy Brix A scale for measuring sugar (sucrose) content; percentage by weight of sugar in a sucrose solution; each degree of Brix equals 1% sucrose. The scale in degrees refers to the percentage by weight of soluble solids. A hydrometer is used for testing the sugar content of syrups See Part 2: Brix Table; Brix, Temperature Correction; Cherry Brix; Sugar Solutions BRL 35135 OH CH3 r-\ I I -CH—CH2NHC —CH2 A beta-agonist that is orally active and stimulates lipolysis broad bean (dhal; faba; fava; field; fool; horse bean; mazagan; tic; tick; Windsor; Vicia faba) A large-podded (4-30 cm) bean; young pods are cooked whole or sliced, or the bean may be harvested when broccoli 109 fully grown, shelled, and cooked. Seeds are buff, brown, green, purple, or black, 2-6 per pod, 1100-6500/kg. Can be used as silage; animal feeds should not contain over 30% of this bean because it contains a trypsin inhibitor. Pro Carbohy-Moisture tein Fat drate Ash Composition (%) (%) (%) (%) (%) Dry mature seed 12 25 2 58 3 Immature seed 72 8 0.5 18 1 broadbill See swordfish broadcast Application over an entire area broadleaf endive See escarole broccio A sour, ricotta-type, fresh or semidry cheese made from ewe's or goat's milk broccoli (calabrese; asparagus broccoli; Italian sprouting broccoli; Brassica oleracea botrytis) An annual, 2- to 3-ft, cool-weather, sulfur-containing vegetable (variety of cauliflower) whose stalks, leaves, and flower clusters are used as food; winter cauliflower. 9000-10,500 seed/oz; germination period 5-10 days; plant 2 ft apart in rows 2\ ft apart; matures in 70-80 days and will continue to produce buds for 30-45 days; yields f bu/plant. Types: Green sprouting (calabrese)—loose terminal head of green flower buds; may be boiled; used in soups and puree; often quick-frozen or canned Heading—curd is white and compact, like cauliflower; difficult to grow Nine Star Perennial—sprouting broccoli with a head like cauliflower Sprouting (Brassica oleracea var. botrytis or ital-ica)—produces a number of loose terminal, white or purple (turns green on cooking) heads, rather than a compact head Frozen styles available: Brococoli cuts or pieces Chopped broccoli Short spears or florets (head with a short portion of the stalk) Whole spears or stalks Canned, asparagus-style: Normally with two heads per can Can be served raw in a salad, but usually boiled briefly (boil or steam 10-15 min or until tender) and served with a sauce or butter; will become tender with only a few minutes of cooking Defect action level (frozen broccoli): average of 60 aphids, thrips, and/or mites per 100 g Refuse: 50% leaves and tough stalks 1 crate, fresh = 25 lb = 24 pt, frozen 1 bunch, fresh = 1-3 lb = 1.5 lb flowerets 2 lb, fresh = 1 qt, frozen 1 pound, fresh = 2 cups, cooked = 6 (bite-sized pieces) = 3-6 servings 9-10 oz, frozen = 3 servings 1 stalk, boiled, drained = 6.3 oz 110 broccoli Where grown Variety (U.S.) Growth habits Plant Head Atlantic Northeastern Fast-developing Dwarf Med.-large, Atlantic Coast round and compact Bravo Eastern Canada Early, 65-110 days, 16 in. 9 in.; blue-green and U.S. 50-80 days after transplanting Calabrese Coastal West; Central; Standard, Short, Little division, East fast-growing compact small buds; good color DeCicco (Italian Green—Calabrese) Central; East Standard early, 60 days Med. Light green, cauliflower-like head; 11*00706 Wol 1 IX CCZCO WCll Early One Central; East Standard, fast-growing Gem Early, 65-110 days, 50-85 days after transplanting Green Comet South Very early, 65-110 days, Large, 7 in., 1 lb; uniform; 50-85 days after used fresh; transplanting freezes well Green Sprouting California; Long season, Late (Italian Central; East 55 days Green—Calabrese) Green Sprouting Pacific Southwest; Standard, Large Large, compact head; Medium (Italian Central; East midseason side heads Green- Calabrese) Pacinca West Standard Premium Crop Early, 65-110 days, 22-24 in. Large, 8 in.; 50-85 days from tall firm; medium green; transplanting used fresh; freezes well Spartan Early Central, East Standard, Compact 6-8 in.; early, 76 days, later, lateral heads 46 days after transplanting Topper West Standard Waltham 29 Northeastern Late Large, Broad central head; Atlantic Coast stocky side heads; blue-green 1 serving = \ bunch Storage; Sugar, Vegetables; Thiamin; Vegetable Boil= 0.5 lb ing; Vegetable Composition; Vegetable Cooking; Veg1 cup, finely chopped = 0.3 lb etable Frozen Yield; Vegetable Plants; Vegetables, 1 cup, frozen, chopped = 10 oz Boiling Time, Frozen; Vegetables, Cooking Frozen; 1 cup, flowerets = 0.3 lb Vegetable Planting and Maturity Chart; Vegetable 1 cup, cooked = 165 g (5.8 oz) Planting Chart; Vegetable Servings; Vegetable Stor-Composition (raw spears): moisture 89%; protein 4%; age; Vegetable Yield; Vegetable Yield, Canned and fat 0.3%; carbohydrate 6%; ash 1%; pH 6.5 Frozen; Vegetable Yield, Frozen, Canned, and Fresh; Composition (cooked): fiber 2.1%; pH 5.6-6.5 Vegetable Yields; Vitamin A; Vitamin A, Daily Rec-Storage: refrigerator crisper (32°F) or plastic bag; ommendations; Vitamin C 90-95% relative humidity; use in 1-7 days; frozen broccoli raab See raab (0°F) storage 1 yr; also kept in pits or cold cellars See Part 2: Ascorbic Acid; Cabbage Looper; Calcium, broch Fermented wheat or rice bran Daily Recommendations; Calories, Daily Recommen- brochette, en Cooked on a skewer or spit dations; Food, Composition; Frozen Food Storage; brocotte A ricotta-type cheese made from cow's milk Iron; Microwave Cooking, Frozen Vegetables; Microwave Processing Time; Minerals, Food; Niacin; brocq A panir-type cheese made from cow's milk Nitrate, Vegetables; Phosphorus; Plant Foods, Com- brodokono Chindanda made with maize and plan-position; Planting Density; Potassium; Riboflavin; tain brotwurst 111 broil To grill See broiling broiled Cooked by broiling broiler 1) A young chicken, from 1-3^ lb, that is tender-meated with soft, pliable, smooth-textured skin andflexible breastbone cartilage. 2) A device for grilling See Part 2: Bone Age; Poultry Composition; Poultry Dressing Percentage; Poultry Roasting; Poultry Yield broiler-fryer D A chicken of either sex from 9-12 weeks old 1 cut-up and skinned broiler-fryer = 2.5-5 lb 2) A duck of either sex about 8 weeks old broiling A dry-heat method of cooking used for the more tender cuts; the meat is exposed directly to the heat. See Part 2: Beef, Cooking; Beef Cuts; Broiling Griddle, Meat; Broiling Meat; Broiling Time and Temperature; Lamb Broiling; Lamb Cuts; Lamb Cuts and Uses; Pork, Cooking; Pork Cuts; Pork Cuts and Uses; Pork Loin Cooking; Poultry Class; Variety Meat, Cooking; Variety Meat Preparation; Veal Cuts and Uses; Vitamin Retention, Meat broken mouth A sheep having some missing teeth bromate To treat with calcium or potassium bromate, e.g., clacium bromate (dough conditioner), potassium bromate (bread improver) bromatology The science of foods and dietetics bromcresol green (C2iH14Br4O5S) A pH indicator that has a pH range 3.8-5.4. It is yellow in acid and blue in the base direction. Use 0.1 g in 250 ml ethyl alcohol bromcresol purple An indicator that is yellow at pH 5.2 and purple at pH 6.8; 0.1 g in 9.25 ml iV/50 NaOH; dilute to 250 ml. bromegrass (Bromus) A type of oat; some species are considered weeds. Used for silage and hay; 14 lb/bu; plant 6 lb/acre Field (annual) bromegrass (B. arrensis)—winter cover or green-manure crop Smooth bromegrass (B. inermis) bromelin (bromelain) An enzynme found in pineapple and used to tenderize meat brominated vegetable oil (BVO) An oil made by addition of bromine (iodine value of 16 max.) to unsaturated fatty acids; used in ctirus-flavored soft drinks as a flavoring agent and/or beverage stabilizer; also used in icre cream and bakery goods Iodine no. Made from Sp. gr. 80-90 Olive 1.24 105-115 Sesame 1.33 Corn Cottonseed Because this produce accumulates in body fat, it has been removed from the GRAS list and specific levels have been established. It was banned in Sweden in 1968 and in Great Britain in 1970. Storage: well-closed container bromine (Br) A liquid halogen element; at. no. 35; at. wt. 79.916; Group VILA of the Periodic Table; electron configuration 2-8-18- 7 orbit K L M N oxidation states +1, +5, +3, - 1 See Part 2: Normal Solutions; Sanitizers bromphenol blue (C19H10Br4O5S) A pH indicator with a pH range 3.0-4.6. It is yellow in the acid and purple in the base direction. Use 0.10 g in 7.45 ml of ^N NaOH and dilute with water to 250 ml bromthymol blue An indicator that is yellow below pH 6.0, green between 6 and 7, and blue above 7; 0.1 g in 100 ml of 50% alcohol bronte A sweet liqueur flavored with honey bronx cocktail A mixed drink similar to the martini bronze See Part 2: Turkey Varities bronze beauty lettuce Leaf lettuce with reddish-tinted leaves See lettuce bronzing See citrus rust mite broodiness Willingness to sit on eggs and incubate them, as in chickens and ducks broodkaas A loaf-shaped type of gouda cheese broodkaase A hard, flat Dutch cheese brood sow A sow kept for the production of pigs broody Describes a hen during the time she sits on eggs to incubate them. (No eggs are laid during this time.) brook trout (Salvelinus fontinalis) Afinfish used for food, with light meat and a very light, delicate flavor See trout broomcorn Seed 44-50 lb/bu See millet; sorghum See Part 2: Poisonous Plants; Seed, Germination broome, yellow The buds, in vinegar, are used as a substitute for capers broomweed Several species of plants have this common name Genus Region of growth Corchorus siliquosus Tropical Gutierrezia texana Southwest United States Scoparia dulcis Tropical and subtropical Sida or Triumfetta Tropical See Part 2: Poisonous Plants brose An oatmeal dish to which water and butter are usually added, and sometimes also cabbage, honey, meat, milk or cream, mussels, or whiskey brotchen A wheat-flour roll broth A thin, clear soup. An extract from meat, vegetables, or grain, cooked in water Storage (leftovers): highly perishable; cover and refrigerate; use in 1-2 days See bouillon See Part 2: Microorganism, Selective and Differential Broths and Media, Water Filtration Plant brotwurst A moist, cooked, smoked American sausage made from medium-chopped, mildly seasoned beef and pork, sometimes with cereal and nonfat dry milk (NFDM), stuffed into a pork or an artificial casing Composition: moisture 51%; protein 14%; fat 28%; carbohydrate 3%; ash 3.7%; 315 mg Na/oz 112 brouilly brouilly A fruity, red wine brousse du rove A ricotta-type cheese made from sheep's milk; usually consumed fresh but sometimes matured brousses A cheese made from ewe's milk broux de noix A French liquor made from wine and crushed walnuts brown To make food brown by cooking (baking, broiling, frying, sauteing); to seal the surface of meat with heat brown ale Dark and sweet beer; a stout brown-and-serve See precooked breakfast link brown-and-serve sausage Fully cooked (precooked) pork sausage that can be heated and served Composition: max. fat 30% (at formulation 35% fat); moisture 10% added water; moisture-protein ratio 3.7:1; yield (weight) not more than 80% of fresh sausage See Part 2: Meat Composition brown-and-serve sausage, canned A cooked sausage, usually without cure; max. 8% added water brown betty 1) A hot or cold drink made from ale. 2) A pudding made from fruit and bread crumbs brown bread Bread made from a high-extraction wheat flour brown butter sauce A well-cooked butter flavored with herbs, capers, and lemons; used as a sauce brown gravy Prepared Composition Dehydrated with water Moisture (%) 5.1 99.1 Protein (%) 11.0 0.1 Fat (%) 7.9 0.1 Carbohydrate (%) 59.7 0.6 Fiber (%) 0.5 0 Ash (%) 16.3 0.2 Brownian movement Continuous zigzag motion of small particles in a suspension caused by bombardment of molecules of the dispersion medium brownie A rich and chewy chocolate cookie made of baking powder, butter, eggs, and flour Composition: 90 calories per i f X i f X |-in. brownie with nuts; 69 mg Na/32 g (iced) browning 1) Darkening of the cut surface of some fruits (e.g., apples, peaches, pears) and vegetables (e.g., potatoes) and darkening of some fruits (e.g., peaches) during frozen storage COlorleSS UseofO2 colored Compound from air ' compound monoortho- phenolase unstable diphenolic enzymic qumone hydroxy-quinone oxidation nonenzymic dark brown oxidation polymer 2) The change of color with age of red wine to brown browning reaction (Maillard reaction; nonenzymatic browning) A nonenzymic reaction involving amino acids and reducing sugars that determines the color of many processed foods. It causes discoloration of freshly peeled fruits and vegetables and occurs in some canned fish products. It also causes flavor changes (e.g., in maple syrup flavor, the caramelized flavor of canned milk, carmel candy). It may be inhibited by ascorbic or citric acid. brown leaf spot (Helminthosporium oryzae) A rice disease caused by a fungus that attacks the seedlings and the leaves and heads of older plants. It may be controlled by cultural practices. brown mite (Bryobia rubrioculus) A pest of pears; adult is dull red to greenish and flattened, with long legs; damaged foliage is bronze in appearance and interferes with normal fruit development. brown rice Hulled, unpolished grain; contains more minerals and vitamins than polished white rice. 80% of paddy rice See also rice; unpolished rice brown roll A roll made from whole-meal or high-extraction wheat flour brown rot (bacterial fruitlet rot; black rot; black spot; exogenous brown discoloration; fruitlet black rot; fruitlet brown rot; fruitlet core rot; marbled fruit; ripe fruit rot; Monilinia fructicola; M. laxa) 1) A fungus that affects peach, apricot, nectarine, plum, and cherry blossoms, fruit, spurs, and shoots. Infected blossoms wilt and turn brown, small cankers are formed on spurs and shoots, branches and twigs. Fruit will decay starting with light brown spots on the surface and often ending with a velvety growth on the surface. Control: Destroy all blighted material; use a fungicide spray; handle fruit carefully and cool after harvest. 2) Rotten brown spots that develop on pineapple, caused by Penicillum spp., Fusarium spp., or bacteria (Erwinia ananas; Pseudomonas ananas), usually not detectable from the outside of the fruit but eyes may become brown or sunken as fruit develops. The fruitlet is brown, moist, firm, and mottled. 3) A fungal disease of nectarines that produce ash-gray powdery spores on infected parts. 4) Citrus fruit rot caused by several Phytophthora species. The first symptom is a slight olive drab or brownish tan rind color; later the color is dark greenish brown. The decay is usually firm and leathery. The fungi grow very slowly below 50°F. brown sauce (espagnole) A beef-stock sauce that is the base for most special sauces See bead molasses brown sherry A sherry made by blending olorosos with sweetening and coloring wines brown spot (Helminthosporium oryzae) A fungal disease that causes brown spots on the leaves of rice brown staining A diffuse, irregular, tan to brown, superficial discoloration of the peel of citrus fruit stored at 32-34°F. It usually fades after removal to room temperature. brown sugar (Ivory to dark brown) Sugar made from sugar cane or beets that has not been as highly refined as white sugar; still contains some of the molasses Brussels sprouts (Brassica oleracea var. gemmifera) 113 Brown Swiss A dairy-type breed of cattle that originated in Switzerland; solid color from light to dark brown See Part 2: Dairy Cattle Breeds; Gestation Periods; Milk Breeds, Composition; Milk Composition brown trout (Salmo trutta) A food fish See trout browse The twigs, stems, leaves, fruit, or pods of woody plants that are eaten by animals Brucella A genus of nonmotile, short, rod-shaped to coccoid, Gram-negative, encapsulated microorganisms; causes brucellosis, contagious abortion (Bang's disease), and undulant fever (Malta fever) See Part 2: Microbiological Media; Microorganism, Culture Media, Dairy and Food Products; Microorganism, Media brucellosis (Bang's disease; contagious abortion; undulant fever in humans) A cattle disease caused by Brucella abortis, B. suis, or B. melitensis that destroys cotyledons and causes a loss of a large percentage of calves; calfhood vaccination is available. The human disease is called undulant fever, or Malta fever. The organism is destroyed by pasteurization. See Part 2: Diseases, Food-Borne; Illness from Food; Infectious Diseases, Food-Borne; Microbiological Media bruder basil A processed cheese made from cow's milk, sometimes with chopped ham added bruhpolnische A moist, cooked, smoked East German sausage made from medium-seasoned, medium-chopped beef and pork stuffed into a pork casing bruhwurst (roast bratwurst) A moist, cooked, unsmoked East German sausage made from fine- or medium-chopped, medium-seasoned beef stuffed into a beef or an artificial casing See lunchworst bruise An injury causing swelling and discoloration brule A rich (milk, egg, cream) frozen dessert; food served with caramelized sugar brunch A midmorning meal that has some of the characteristics of breakfast and some of lunch brunello A dry, full-bodied, strong red wine brunello di Montalcino A great red Italian wine produced from Sangiovese grapes and matured for many years brunoise 1) Finely dried vegetables. 2) Finely shredded vegetables. 3) A mixture of vegetables. 4) Diced vegetables used for flavoring brunswick stew A meat (chicken, rabbit, or squirrel) and vegetable (tomato) stew brunwurst A fine- to coarse-chopped batter-type, cooked, smoked or unsmoked American sausage available in medium- to large-diameter links or large-diameter casings for slicing brush 1) Hair at tip of wheat kernel; gynoecium of hop See Part 2: Wheat Kernel 2) To apply marinade, butter, or other liquid to food with a pastry brush. 3) Economically useless woody plants; woody weeds brusselse cervela's A moist, cooked, unsmoked Belgian sausage made from heavily seasoned beef and pork stuffed into beef casings brusselskaas A low-fat, high-protein, semisoft cheese (150-200 g) made from cow's milk and washed with water during maturing Brussels sprouts (Brassica oleracea var. gemmifera) The firm, compact, green auxiliary buds, or sprouts (average 100/plant, 1-1.5 in. diam.), on long stalks (as much as 30 in.) of this plant resemble miniature cabbages and are used as a green vegetable; a sulfur-containing vegetable whose whole leaf is used as food. The plant originated in Belgium and is in season from Sept. through March. 8000-11,200 seed/oz; germinates in 12 days. Plant 2 ft apart in rows 2.5 ft apart; matures in 100-120 days; yields § qt/plant. Sprouts are firm, unwrinkled, and vivid green when fresh. To cook: Boil 10-15 min or until tender. 25% stalks and outer leaves as refuse 4 1-qt boxes, fresh = 6 pt, frozen 2 lb, fresh = 1 qt, frozen 1 lb, fresh = 4 cups = 4-6 servings = 2\ cups, cooked 10 oz, frozen = 3 servings 1 cup, fresh = 100 g (3.6 oz) 1 cup, cooked = 180 g (6.4 oz) 1 cup, boiled, drained = 6-8 sprouts = 5.5 oz 1 servings = 0.5 pt = 0.25 lb Size: 1) f -1 in. 3) 1.25-1.50 in. 2) 1-1.25 in. 4) 1.50 in. or more Variety Yield and size Season Catskill Early Morn Large; 105 days elliptical Jade Cross (Fl) Heavy; Early or late med. size; 80 days oval; dark green Long Island 1-1.5 in.; Fall 90 days Improved globe; med. green; med. size Composition (raw): moisture 85%; protein 5%; fat 0.4%; carbohydrate 8%; ash 1%; pH 6.3 Storage: May be quick-frozen. If fresh, place in refrigerator crisper (32°F) or plastic bag (90-95% relative humidity); use within 1-21 days. See Part 2: Ascorbic Acid; Frozen Food Storage; Iron; Microwave Cooking, Frozen Vegetables; Minerals, Food; Niacin; Phosphorus; Plant Foods, Composition; Planting Density; Potassium; Potassium-Rich Foods; Riboflavin; Storage; Sugar, Vegetables; Thiamin; Vegetable Boiling; Vegetable Composition; Vegetablfe Cooking; Vegetable Frozen Yield; Vegetable Planting and Maturity Chart; Vegetable Planting Chart; Vegetable Plants; Vegetables, Boiling Time, Frozen; Vegetables, Canning Dates; Vegetables, Classification; Vegetables, Cooking Frozen; Vegetable Servings; Vegetable Storage; Vegetable Yield, Frozen, Canned, and Fresh; Vegetable Yields; Vitamin C 114 brut (nature) champagne brut (nature) champagne A very dry (i.e., not sweet), unsweetened, light wine, with a piquant yet delicate flavor, made in France bruxelles cheese A soft, fermented Belgian cheese made from skimmed cow's milk bryndza A white, brined cheese made from goat's or sheep's milk B.T.U. (board of trade unit) 1 B.T.U. = 100 watt-hours Btu See British thermal unit bual (boal) A variety of grape; a pale yellow wine bubod Gray-white, dried balls of starter, containing bacteria, molds, and yeast on starch or cereal base and used as an inoculum for sake bucelas A dry, fragrant white wine Buchner, Eduard Showed that enzymes could act outside the cell Buchner funnel A porcelain funnel with a fixed, horizontal, perforated plate, which supports filter paper, allowing a large area of supported filtration buck An uncastrated male sheep, goat, deer, antelope, hare, or rabbit bucket (British dry) A measure of volume 1 bucket = 1.8184 x 104 cubic centimeters (cm3) buckeye (Aesculus) A poisonous plant See Part 2: Poisonous Plants Buckeye (chicken) An American class of chickens that lays a brown-shelled egg. Color: mahogany, undercolor red; tail feathers, black buck-kneed Knees bent slightly forward buckling (pickling) 1) A salted, hot-smoked (at 212°F, which also cooks) herring. See Part 2: Fish, Smoke-Cured 2) A can defect that results in permanent distortion of the end; sidewalls of a can in convex position, which is caused by too low a vacuum during processing; condition may become bad enough to burst seams buck shad See shad buckshot soil (gumbo) Limestone land in Texas, Oklahoma, and a few other states that contains large quantities of lime and becomes very sticky when wet but crumbles into small particles when dry bucksthorn plantain See hartshorn buckthorn bark A dried, seasoned (2 yr) bark, that has a sweet to bitter taste; this product is used as a tonic buckwheat (beechwheat; ble sarrasin; saracen wheat; Fagopyrum esculentum, F. tartaricum, or F. emarginatum) A hardy, grass-like herb that produces a three-cornered seed (kasha or buckwheat groats); used principally for pancakes. It usually is supplemented by other flours to bake bread; it has a bitter flavor and does not keep well. Seed 1-1.25 bu/acre 1 bu = 48-52 lb 1 qt = 1.6 lb 1 cup, sifted = 3.5 oz Composition (whole grain): moisture 10%; protein 11%; fat 2.5%; carbohydrate 75%; ash 2%;fiber 10.4% Used in: Beer Bread Griddlecakes Honey (made from the blossoms by bees) Liquor Pancakes Porridge Pudding See Part 2: Cereal Composition; Grain Products, Composition; Minerals, Food; Pantothenic Acid Content; Seed, Germination buckwheat bran The covering of buckwheat; 1 lb/qt; 29 lb/bu buckwheat cake Buckwheat pancakes, usually consumed with maple syrup buckwheat flour A gray flour, speckled with black (part of the hull), made from buckwheat; obtained by sifting buckwheat meal. It is mixed with other flour (often wheat) when used for pancakes (some are fermented) and cakes, due to its strong flavor. 100 lb buckwheat flour = 3.5 bu buckwheat Composition: moisture 12%; protein 6-15%; fat 1-3%; carbohydrate 68-80%; ash 1-2% buckwheat grits Coarsely ground buckwheat buckwheat groats Whole-kernel buckwheat that has been cracked without grinding Storage: tightly closed container in a cool place; freeze for longer storage. buck wool Wood from rams; coarser and with higher shrink than wether or ewe wool buco Driedflour made from fermented pseudostem of ensete or false banana bucwala A sorghum beer bud 1) Conical swelling found at each node. 2) An undeveloped shoot, stem, flower, or leaf. 3) Young bovine animal See Part 2: Vegetable Classification budapest salami A dry, uncooked Australian sausage budding A reproduction method used by yeast; asexual reproduction in which a small amount of protoplasm and some nuclear material pinches off from a cell budding stick A young shoot of one season's growth bud moth See pecan bud moth bud rot A leaf disease of strawberries that is caused by a fungus (Rhizoctonia spp.). There is no known way to prevent bud rot. budu 1) A fish sauce made from anchovies (Sto/e-pkorus), sugar, and sometimes tamarind (Tamorindus indica). 2) Fermented, salted, dried whitebait or anchovies budworm Any of several worms that eat plant buds See Part 2: Insect Control buff See goose buffalo 1) American buffalo or American bison (Bison bison), also called Indian cattle; a type of cattle, usually humped, native to the western United States; weighs up to 3000 lb and has 14 pairs of ribs. 2) Heavy oxen of the Old World (domesticated in the Orient) that feed on water plants; in India, Bos bubalos; See also bison See Part 2: Meat and Meat Products, Composition; Milk and Cheese Composition; Milk, Mammals, Composition buffalo berry or currant (Nebraska currant; rabbit berry; Elaeagnaclae: Shepherdia argentea) A North American shrub or tree that has a small, round, yellow or red, tart, acidic, edible, one seeded, fruit used for pies, sauce, jellies, preserves and a meat sauce buffalofish (winter carp; Megastomatobus cyprinella) A Mississippi freshwater, large (10 lb), sucker-type finfish that is used for food and has light meat,firmflesh, med. fat content (5.9%), and light to moderate flavor Types: Black Largemouth Smallmouth buffalofish, bigmouth (Iciobus cyprinellus) A food fish with an average fat content and white flesh buffalo treehopper (Stictocephala bubalus) An insect that injures the bark of pear trees buffer A mixture of compounds that, when added to a solution, protects it from any substantial change in pH. Such mixtures are usually in solution form and contain either a weak acid and its related salt or a mixture of two acid salts. Buffering compounds often used are carbonates phosphates, and ammonium salts. The acid-base balance of the blood is controlled by the presence of carbonic (a weak acid) and bicarbonate (its related salt). See Part 2: Buffer Solutions; pH, Buffer Solutions buffer capacity The ability of a substance (e.g., food) to resist change in pH values buffer stocks Product stored to moderate extreme price fluctuations buffet A meal in which the dishes are placed on a sideboard, the diners serving themselves and eating either standing up or seated informally buhobe A sour-dough, fermented cassava (with or without cereal) dumpling buhoko A sorghum beer buhwurst A finely to coarsely chopped, cooked, smoked or unsmoked American, large-diameter, link or ring sausage builder's lime (plastering lime; hot lime) Pulverized limestone rock that is burned to drive off the calcium dioxide. A liming material composed of 85% CaO; each pound has the neutralizing equivalent of 1.5-1.75 lb of CaCO3 (or approximately this quantity of dolomitic limestone). bukella A moist flour made by fermenting the pseudostem of ensete or false banana bulb The resting state of a plant with a subterraneal bud composed of scale-like overlapping leaves that contains food for regrowth (e.g., onion) See Part 2: Vegetable Composition; Vegetables, Classification bulrush (family Cyperaceae) 115 bulb and stem nematode (Ditylenchus dipsaci) An extremely small worm that sometimes attacks strawberries bulbourethral (Cowper's) gland A gland at the root of the penis, with a function similar to that of the prostate Bulgarian buttermilk High-acid (2-3% lactic acid) fermented buttermilk Bulgarian white A white, brined cheese made from sheep's milk bulgur Cracked wheat that retains the bran and germ of the grain; sometimes called parboiled wheat; it is cooked, dried, partly debranned, and cracked; in nutrition it resembles whoe wheat; it is faster-cooking than cracked wheat. bulimia Abnormal hunger bulk Indigestible carbohydrate (in fruit, leafy vegetables, and whole-grain cereals) that is useful in stimualting passage of food in the large intestine bulk cheese Canadian cheddar bulk comb honey See chunk honey bulke A tea bread containing fruit and nuts bulk index Number of cubic centimeters required for 100 g bulking Mixing desolventized oleoresin, oleoresin essential oil, diluent, emulsifier, etc. to make a finished product bull Uncastrated male cattle (bovine); has secondary sexual characteristics bulla Flour made from fermented pseudostem of en-sete [Abyssinian banana (Ensete ventricosum)] or false banana bullace A plumlike tree and its fruit, which is used to make jam bull blood A red wine bullhead A number of types of catfish See catfish bull hide A hide of a mature male uncastrated cattle weighing from 60 to over 100 lb bullis A wild purple grape used for jams and jellies bullish An upward price trend on the market bull meat Boneless beef tissue from bull carcasses; boneless beef bullock A young bull; a mature steer, ox, or stag bullock beef Muscle tissue from young (usually under 24 months) male cattle bullock's heart See annonaceous fruit; custard apple "bull's blood" (ergi bikavar) A robust, full-bodied, deep-red, mildly dry Hungarian wine bull's eye A mixed drink made from brandy, hard cider, and ginger ale bully beef Salted and spiced beef; corned beef bulochki A rye bun bulochnaya White bread bulrush (family Cyperaceae) An aquatic plant; leaves and shoots are used as salad; the starchy root is also edible. 116 bummalo bummalo An Indian fish that is often dried and canned bun A round, sweet, soft-baked product; usually leavened; usually made from wheat but sometimes from rye; may contain fruit. 1) A soft, round roll used to make a sandwich. 2) Glazed cake. 3) Small, sweet cake See roll bund Dike; an embankment bundle of His (Wilhelm His, Jr., German physician) Connecting length in the heart between the atrioventricular nodes bundner beinwurst A moist, semidry or dry, cooked or uncooked, smoked Swiss sausage made from coarsely chopped, medium seasoned beef and pork stuffed into a beef casing bundnerfleisch Dried, smoked beef bung A natural casing used in the meat trade; in beef it comes from the caecum and in hogs it comes from the terminal end of the large intestine. See Part 2: Casings, Animal; Casings, Hog and Beef; Casings, Hog Bungs; Casings, Terms bun loaf Tea bread rich in eggs but with no fruit bunt and dwarf bunt (stinking smut; Tilletia spp.) A disease of wheat that causes gray or black smut balls smaller than wheat kernels. Wheat must be washed or scoured before milling. bunuelos Fried, round pastries burbos A soft cheese made from ewe's milk burbot (cusk; eelpout; ling; Bota lota; Lota lacustris) A codlike, riverfinfish with light meat and light to moderate flavor Europe, L. lota Northeastern United States, L. maculosa Russia, nalim See ellpout burdock (gabo; Arctium lappa; Xanthium) A perennial plant with burrs; it has edible shoots (used like salsify) and roots (which may be eaten like carrots or used as a vegetable or in soup or preserved or canned) that are used in the Orient. burger See hamburger burgoo 1) A flavored vegetable (predominantly tomato stew made with beef and chicken or game). 2) A porridge, gruel, or pudding burgos A high-fat, soft cheese made from sheep's milk Burgundies of China tea A good-quality black tea from Northern China Burgundies of the Gironde See St. Emilion Burgundy wine A red or white table wine with a robust, fruity flavor produced in the valleys of Saone and Yonne in France. A region in east-central France famous for its wine. Regions: Cote de Beaune—red and white wines (soft, supple, develop quickly) Cotes de Nuits—red wines (generous, full-bodied, keep well) 14% alcohol by volume See Chablis; Chardonnay; Cote de Beaune; Cotes de Nuits; Maconnais; Pineau Noir; sparking Burgundy Burgundy cheese (fromage de Bourgogne) A loaf-shaped, soft, white cheese Burgundy white A dry wine that should be consumed young and fresh; produced in Cote de Beune and Chablis Burgundy wine In California, a ruby wine produced from Gamay and Mondeuse grapes buridda Afish stew burmeister A soft, brick cheese burned cream (creme brule) A caramelized sugar and custard dessert burned lime 56 lb burned lime = 100 lb ground limestone burned oyster shells A liming material composed of 55% CaO and 5% MgO; each pound has the neutralizing equivalent of 0.9-1.1 lb CaCO3 (or approx. this quantity of dolomitic limestone) burnet (Poterium sanguisorba; Sanguisorba minor; other Sanguisorba spp.) A cucumber-flavored, perennial herb whose astringent leaves and seeds are used in vinegar, sauces, soups, salads, and beverages (usually cold drinks) burning Descriptive of the taste of heat caused by pepper, mustard, etc. burnt A smoky or tarry odor or flavor buro 1) Dry, salted, fermented, freshwater fish. 2) Dark, salty, fermented mudfish with rice and cooked rice burong Several types of red or brown, salty, fermented fish or shrimp paste burong babi Pork fermented with ang-kak (red mold grown on rice) burong dalag Red or brown, salty, fermented mudfish paste with rice burong darug Red or brown, salty, fermented fish paste with rice burong hipon Dark, salty, fermented shrimp with rice burong-isda Fermented fish burong mangga (dalok) Pickled, sweet and sour mangoes burpylsa A moist, cooked, smoked Icelandic sausage made from finely chopped, medium-seasoned beef, lamb, and pork stuffed into an artificial casing burr Roughness caused by a raw edge burrini A 200- to 300-g, pear-shaped, provola-type cheese made from buffalo's or cow's milk burrito A large,flour tortilla that isfilled, folded, and rolled burro A species of ass that is small in size bursa Synovial sac of connective tissue between moving parts in joints burukutu A sorghum beer busa See kumiss busaa A sorghum, millet, or maize beer bush apple See Australian native plum bushel (bu; U.S.; Winchester bushel) A dry measure of volume and capacity 1 bu = 2150.42 cubic inches (in.3) = 64 pints (pt; U.S., dry) = 64 pints (U.S.) = 37.2368 U.S. liquid quarts = 35.2393 cubic decimeters (dm3) = 35.238 liters (1) = 32 U.S. dry quarts (d. qt.) = 9.30920 U.S. liquid gallons = 8 U.S. dry gallons (d. gal) = 4 pecks (U.S.) = 3.52383 dekaliters (dal) = 1.24446 cubic feet (ft3) = cubic feet divided by 5 = 0.35238 hectoliter (hi) = 0.04609 cubic yard (yd3) = 0.03524 cubic meters (m3) See Part 2: Canned Yield bushel, dry (Brit.; Imp.) A dry measure of volume 1 bu = 2218.192 cu in. (in3) = 36.368 liters (1) = 4 British pecks = 1.2843 cubic feet (ft3) = 1.032 bu (U.S.) bushel per acre (bu / acre) 1 bu/acre = 0.8708 hectoliter/hectare (hl/ha) 1 bu (60 lb)/acre = 67.253 kilograms per hectare (kg/ha) bust A ruptured hog butadiene-styrene 75 / 25 (or 50 / 50) rubber Used as a masticatory substance in chewing gum base Storage: well-closed container butane (C4H10) A gaseous, aliphatic hydrocarbon derived from petroleum and used as a fuel and refrigerant See Part 2: Refrigerant butanoic See Part 2: Saturated Fatty Acids 2-butanone (methyl ethyl ketone) (CH3COCH2CH3) Used as a food-flavoring agent Storage: tight container butcher One who slaughters, dresses, cuts, and/or sells meat butcher cattle Cattle having good flesh butcher's pepper Coarsely ground black pepper butcher's round Round of beef without the rump butcher's wrap A hand-wrapping or packaging procedure in which the object is laid diagonally on paper close to one corner; this corner is placed over the object and the object is rolled to the diagonal corner, bringing the ends of the paper over the object while rolling it butifarra 1) A moist, cooked, unsmoked Argentinian paste made from finely chopped, medium-seasoned (with salt, white pepper, nutmeg, and grated lemon peel) beef, pork, and veal; it is scalded, not encased, and made with back fat or soft fat. 2) A moist, cooked, unsmoked Uruguyan sausage made from butter 117 finely chopped, mildly seasoned beef and pork with flour and stuffed into a beef or pork casing butt 1) A measure of volume; 1 butt = 2 hogsheads. 2) The larger end, upper portion (e.g., pork shoulder or ham), or farthest from the foot See boston butt. 3) Wine container; 1 butt = 108 gal sherry. 4) Container for dry salted fish; 1 butt = 500 lb of fish. 5) Various flatfishes butt end sirloin First sirloin taken from the rump end of the wholesale cut loin end butter 1) Class name for butter, butter oil, and anhydrous butterfat. A food-spread emulsion. Cultured milk (usually cow's) with most of the water (5.9-16% remaining is necessary for spreadable consistency), protein (0.5-1.5% of dry matter), and carbohydrates (trace) removed. Fractionation of cream in which fat is separated from the rest of the milk solids and water; made from both sweet and sour (natural or by addition of a bacterial culture) cream; a colorless semisolid consisting of the glycerides of the fatty acids of cow's milk. It contains a high percentage of butyric acid, from which the word "butter" is derived. It is made by mechanical agitation of milk or cream, which disrupts the protective layer of protein on the fat particles, allowing them to coalesce. After churning, the proudct is washed and usually salted. Permissible colorants are also added. Whipped butter has increased quantities of air incorporated; it spreads more easily and is less dense. (Add butter first to sandwiches; it adds flavor and helps to keep the filling from soaking in the bread.) Composition Regular Whipped Moisture (%) 9.5-16 15.9 Protein (%) 0.4-0.85 0.8 Fat (%) 81-88 (min. 80 81.1 milk fat) Carbohydrate (%) 0.06-0.4 0.06 Fiber (%) 0 0 Ash (%) 0.5-5 (2.5 ash, 2.1 Sodium salted) Salted (mg/tbsp) 116 tbsp (14 g); 74 tbsp (9 g) Unsalted (mg/tbsp) 2 tbsp (14 g) Oleic (%) 27 Linoleic (%) 2 Cholesterol (mg/tbsp) 35 Regular butter; energy value 860-870 kcal per 100 g dry matter (3.6 MJ per 100 g dry matter); coefficient of digestibility 97%; curd 0.5-1.5%; pH 6.1-6.4; mp 97°F (36°C) 21-23 lb milk yield 1 lb butter 1 qt cream yields 1 lb butter 2 chubs = 1 lb 1 lb = 48 (f-oz) squares 1 lb = 2 cups = 3 cups (whipped) 1 stick = I cup = j lb butter 1 stick, whipped = \ cup = 2.7 oz 1 cup = 225 g (7.9 oz) 1 cup butter = 1 cup margarine = I cup hydrogenated fat or lard + I tsp salt 118 butter 1 cup, whipped = 150 g (5.4 oz) 1 oz = 2 tbsp butter 1 tbsp = | stick = 0.5 oz = 100 calories 1 tablespoon, whipped = ^ stick = 9g 1 pat = 1-in. square, § in. thick (90/lb) = 35 calories = 5g 1 pat, whipped = 1.25 X 1.25 X 0.33 in. (120/lb) = 3.8-4 g To remove stain from cloth, scrape off excess, use laundry pretreatment spray or cleaning fluid, rinse in cool water, and wash in hot water. Storage: refrigerate; use within 2 weeks; wrap tightly and protect from light. Temperature Relative humidity Storage life 32-36°F 80-85 2 months -10 to -20°F 80-85 l y r 2) A fruit spread made from strained fruit pulp. Butters are often of a higher concentration and finer consistency than jams and are highly spiced. See butter, fruit; churning See Part 2: Animal Foods, Composition; Butter and Butter Products, Composition; Butter Grade; Calories, Daily Recommendations; Cholesterol Control; Creams, Butter, and Frozen Desserts; Dairy Products, Composition; Fats and Oils, Composition; Flavor Ingredients, Taste and Flavor Type; Food, Composition; Melting Points, Fats and Oils; Microbiological Standards, Dairy; Milk and Milk Products, Vitamin Content; Minerals, Food; Oils and Fats, Composition; Spoilage, Fat in Foods; Storage Times; Unsaturated Fatty Acids; Vitamin A, Daily Recommendations; Vitamin A, Food; Vitamin A, Milk and Milk Products; Vitamin D, Food butter bean (lima; Madagascar bean; Phaseolus lunatus) A tropical bean with a large white seed; harvesting begins about 100 days after planting. butter, black Cooked butter with or without other additives (e.g., capers, parsley, or vinegar) butter bun A bun that may contain jam butter cheese A creamy, semisoft, surface-bacteria-ripened, mildly flavored cheese made from cow's milk, sometimes with irregular holes butter cream Butter icing; mixture of butter and sugar buttercup 1) A perennial weed (Ranunculus acris L.). 2) A Mediterranean class of chickens that lays a white-shelled egg buttercup squash A drum-shaped, thick-fleshed winter squash that is green with gray stripes or flecks See squash, winter butter, Danish Cultured butter that is slightly acid butterfat The natural fat in cow's milk (glycerides of fatty acids); it has the following characteristics: Iodine value 26-38 Melting point 28-35° Refractive index (60°C) 1.445-1.449 Saponification value 221-233 Smoke point 406°F (208°C) Specific gravity 0.930-0.940 Specific gravity 40/15°C 0.911 Composition (acid): Acid Acid Arachidic 2 Myristic 11 Butyric 4 Oleic 27 Capric 2 Palmitic 29 Caproic 2 Palmitoleic 5 Laurie 2 Stearic 9 Linoleic 4 See milk fat See Part 2: Butter and Butter Products, Composition; Fats and Oils, Composition; Fats and Oils, Fatty Acid Composition; Fats and Oils, Physical and Chemical Properties; Fatty Acids, Fats and Oils; Iodine and Saponification Values; Oil or Fat, Characteristics; Refractive Indices, Fats and Oils; Saturated Fatty Acids; Titer, Fats and Oils; Unsaturated Fatty Acids butterfish (gunnel; Poronotus triacanthus) A small (8 in., 8-16 oz), flat-bodied, silver-blue, saltwater food fish of the mackerel family, with white meat, light to moderate flavor, slight oily taste, and soft texture; market name for sablefish Atlantic (sheepshead), Peprilus triacanthus Australia, Selenotoca multifasciata New Zealand, Coridodax pullus Pacific, Psenopsis anomala butterflied lamb roast Leg of lamb that has been boned so that it can be laid flat for roasting butterfly A double slice of boneless meat hinged on one side butterfly chop A thick, boneless pork chop that is folded open to double the original surface area See Part 2: Pork Cuts; Pork Loin Cooking butterfly fillet A double fillet butter, fruit Usually made of large fruits cooked until soft and the pulp passed through a sieve (0- \ lb sugar/lb fruit); min. 43% soluble solids; less sugar than jam; preservatives are permitted. Examples: apple; apple and grape; apple and plum; apple and quince; apricot; grape; plum; qunice See butter butter grade USDA grades Made from AA Top-quality sweet cream A Lesser-quality sweet cream B Sour sweet cream butterhead A variety of head lettuce. See also Boston lettuce; lettuce butterkase A soft, full-cream, unsalted cheese butter leaves See orache buttermilk Class name for sweet-cream buttermilk, concentrated sweet-cream buttermilk, and dried sweet-cream buttermilk. A milk beverage expressed from the churning of butter or fermenting skim milk with a starter culture; slightly curdled milk from buttons 119 which fat has been removed Streptococcus lactis lactose 0.75-0.85% lactic acid (approx. 20% of or S. cermoris (desirable) quantity in milk) Leuconostoc citravorum citric acid diacetyl (0.01-0.2%, naturally; (3-5 ppm 0.1-0.2%, fortified) for flavor) The liquid that remains after milk or cream (sweet or sour) is churned Composition Dry matter (%) Moisture (%) Protein (%) Milk solids, nonfat (%) Fat (%) Fat (%) if cultured from whole milk Lactic acid (%) Carbohydrate (%) Lactose (%) Fiber (%) Ash (%) Calories (per cup) Cholesterol (mg/cup) Liquid Dehydrated 92 90-92 2-3 3.3-3.6 32-35 8.25-8.5 0.1-0.9 4.7-6 3.5 <0.5 4.7-5.0 48.5-49.5 3.5-4.5 0 0 0.7-0.9 7.6-9.1 100 5 1 cup = 245 g (8.5 oz) 1 cup buttermilk = 1 cup sour milk = 1 cup sweet milk + 1 tbsp lemon juice (let stand for 5 min) = 1 cup sweet milk + 1 tbsp vinegar (let stand for 5 min) = 1 cup sweet milk + if tsp cream of tartar See also buttermilk, cultured Storage: 40cF; use in 4-6 days See Part 2: Animal Foods, Composition; Cultured Dairy Products, Composition; Dairy Products, Composition; Dairy Terms; Fluid and Fermented Milks, Composition; Glutamate; Milk and Cheese Composition; Milk and Milk Products, Vitamin Content; Milk, Concentrated Products; Milk, Dry Products; Minerals, Food; Vitamin A, Milk and Milk Products buttermilk, acid Made from skim milk or buttermilk by 1. Heating 82-88°C for 30 min 2. Cool to 37°C 3. Innoculate with Lactobacillus bulgaricus 4. Acidity, greater than 1% lactic acid buttermilk cheese A cheese made from the. curd of buttermilk buttermilk, cultured Made by artificially souring pasteurized skimmed or part skimmed milk with a special culture of lactic bacteria. It has the flavor of buttermilk but is thinner. Procedure: 1. Heat to 82-88°C for 30 min 2. Coolto21°C 4. Final acidity is 0.8-0.9% lactic acid 5. May have 3% sugar 6. May haveflavor added Composition: Salted—257 mg Na/cup (245 g) Unsalted—122 mg Na/cup (245 g) Nonfat milk solids—min. 8.25% See buttermilk; lactic acid buttermilk, dried A dried by-product of butter malking; used in pancakes and bakery products Composition (sweet cream): moisture 3.0%; protein 34.3%; fat 5.8%; carbohydrate 49.0%; ash 8.0% See buttermilk butternut (long walnut; white walnut; Caryocar butyrosum; Juglans cinerea) 1) A tall (30-75 ft) North American tree that produces an edible nut; the shell is hard, rough, and ridged and the kernel has a rich, pleasant flavor. The tree bears a crop in 2-3 yr. The nut (white meat, buttery flavor) is eaten fresh and used for baking and confectionery. Nut meat gets rancid quickly after shelling; 85% refuse See souari nut; walnut Composition (kernel): moisture 4%; protein 24%; fat 61%; carbohydrate 8%; ash 3% 2) A creamy orange, bottom-heavy, pear-shaped winter squash See Part 2: Minerals, Food; Protein Factors butternut squash A long, cylindrical, creamy to light tan winter squash with a bulbous end See squash, winter butter oil 1 cup = 7.2 oz butter oil, anhydrous Composition: moisture 0.2%; protein 0.3%; fat 99.5%; carbohydrate 0%; ash 0% butterpea Bush lima bean butter, process Low-grade butter from which objectionable odor has been removed and the butter rechurned butter, renovated Low-grade butter from which objectionable odor has been removed and then butter rechurned butter, savory Aflavored butter (often for seafood) butterscotch A confection made from butter, brown sugar, lemon juice, and sometimes cream; brown sugar and butter flavoring often found in pies and candy; a hard noncrystalline candy of this flavor butter sole (Isopsetta isolepis) A food fish butter, sweet Unsalted butter made from either sweet or sour cream See butter, unsalted butter, unsalted (sweet) Butter without salt; some people prefer itsflavor; sometimes called sweet butter butter, whipped Regular butter that is whipped to incorporate 50% air or inert gas, which increases its volume and makes it easier to spread; may be salted or unsalted; min. 80% milkfat. Use | - | more than regular butter if measurement is by volume. buttiri A mixture of butter and cheese 3. Innoculate with Streptococcus lactis and S. lactis var. diacetylactis or S. cremosis and Leuconostocbutton^ White, cartilagenous area on the ends of the citrovorum feather bones of young animals 120 buttons See Part 2: Beef Rib Nomenclature; Beef Wholesale Cuts; Bone; Lamb Wholesale Cuts; Pork Wholesale Cuts; Veal Wholesale Cuts butt tenderloin Iliopsoas (iliacus and psoas major) muscle; lies ventral to the shaft of the ilium in cross section of sirloin; is the psoas major and psoas minor in pin bone area and lies ventral to the lateral process of lumbar vertebra butyl acetate (CH3COOCH2CH2CH2CH3) Used as a fruity flavoring agent in food Storage: tight container in a cool place butyl alcohol [CH3(CH2)2CH2OH] Used as a vinous flavoring agent in food Storage: tight container in a cool place butylate See Part 2: Corn Herbicides butylated hydroxyanisole (BHA) Predominately 3-£er£-4-hydroxyanisole (3-BHA) with varying amounts of 2-tert-4-hydroxyanisole (2-BHA) OH C(CH3)3 Y An antioxidant that needs a synergist to be very effective; it will carry through to the baked product; 0.01% in fat (total antioxidant, 0.02% in combination); 0.003% in smoked dry sausage Storage: well-closed container See Part 2: Antioxidant Activity; Antioxidant Mixtures; Antioxidants, Formulas; Antioxidant Structure butylated hydroxymethylphenol OH VCH2OH Used as an antioxidant in food Storage: tight container butylated hydroxytoluene (BHT) OH VAn antioxidant; 0.01% in fat (total antioxidant, 0.02% in combination). Prohibited in England Storage: well-closed container See Part 2: Antioxidant Activity; Antioxidant Mixtures; Antioxidants, Formulas; Antioxidant Structure butyl butyrate [CH3CH2CH2COO(CH2)3CH3] Used as a pineapple-like flavoring agent Storage: full, tight, glass container in a cool, dark place butyl butyryllactate CH3CH2CH2COO CH3CH —COO(CH2)3CH3 Used as a butterlike flavoring agent Storage: full, tight, glass container in a cool, dark place 1,3-butylene glycol (CH2OHCH2CHOHCH3) Solvent for flavoring agents Storage: tight container butylparaben C^O(CH2)3CH3 ' ^ O OH An antimicrobial food additive used in beverages, cake-type pastries, relishes, and salad dressings butyl rubber See isobutylene-isoprene copolymer butyraldehyde [CH3(CH2)2CHO] Used as a flavoring agent in food Storage: tight container butyric acid OH /CH3(CH2,2C^ An aliphatic fatty acid occurring in milk fat; used as a rancid-butter-like flavoring agent Storage: tight container. See Part 2: Fatty Acids; Fatty Acids and Their Properties; Fatty Acids, Fats and Oils; Milk, Fatty Acids, Seasonal; Saturated Fatty Acids buyer code A code used to identify the buyer responsible for a given item and/or purchase order buying direct Purchasing directly from the manu-facturer's plant buzbag A red wine BVD Bovine Viral Diarrhea BVO See brominated vegetable oil bwiru Poi made from breadfruit (Artocarpus) that is soaked in seawater and then fermented by-product Secondary products, both edible and inedible, e.g., hide, bone, fat, blood, and viscera. Sausage labeled with by-product consists of less than 15% of one or more kinds of raw skeletal muscle meat. See Part 2: Packinghouse By-Products Composition byrrh An orange- and quinine-flavored, red, aperitif wine Bys8ochlamys fulva A heat-resistant (30 min at 85°C) mold that causes spoilage and swells in canned fruit See Part 2: Rot Spoilage; Spoilage, Carbohydrate Foods byte A byte is to a bit as a word is to a letter. Usually, one byte is from 8 to 32 bits long. C Symbol for the element carbon. Also the symbol used for a capacitor © On a label, indicates that the label is copyrighted with the copyright office of the Library of Congress Ca Symbol for the element calcium ca. Circa; about cabanos (kabanos) Pork pepperoni seasoned with caraway, coriander, garlic, and paprika cabanossi 1) A semidry, cooked, smoked Australian sausage made from coarsely chopped, heavily seasoned (with garlic) beef, pork, and veal stuffed into artificial casings. 2) A dry, cooked, smoked medium-chopped, heavily seasoned (with nitrite) beef and pork stuffed into pork casings with a diameter of less than 30 mm cabanossy A dry, uncooked, Australian sausage cabate (Volvariella volvaraceae) Straw mushroom Cabbage (Brassica oleracea capitata) A sulfur-containing vegetable whose leaf is used as food; a plant whose enlarged terminal bud (2-5 lb) is used as a green vegetable, salad greens, fresh (in cole slaw), boiled, or fermented (sauerkraut); originally from the Mediterranean and Middle East; matures in 100 days; outer leaves are called wrapper Germination Type Seed/oz period (days) Green 7000 12 Red 8400 12 Savoy 7000 12 Seed 4-8 oz/acre (150-300-ft bed space); spacing 12 in. apart in rows 3 ft apart Types: Crinkly or savoy—has a round shape, yellowish wrinkled leaves, mild flavor; makes good cole slaw. Loose-headed cabbage (winter type, B. oleracea bullata major) Early—flat (Cornell Early Savoy) Late—flat (Perfection Drumhead Savoy) Danish—tight, white, compact heads Drumhead (white Dutch cabbage)—large, white, and hard New—sold fresh Old—sold from storage Purple or red—has strong flavor, tight head, deep purple hue (anthocyanin pigments); used for pickling and in salads c Smooth Round (Danish Round Red, Mammoth Red Rock, Red Acre, Red Head, Ruby Ball) Smooth Early, or new, varieties—conical or pointed (Jersey Wakefield, Yellow Resistant); flat (Early Flat Dutch, Improved Allhead); round (Copenhagen, Golden Acre); spring cabbage (young cabbage at any time of year) Late—conical or pointed (Charleston Wakefield); flat (Late Flat Dutch, Wisconsin Hollander); round (Danish Ballhead) To cook: Green cabbage can be shredded and cooked for 4-8 min, quartered and cooked for 6-10 min, or wilted with bacon. Red cabbage has tougher leaves; using pickling acid gives a lighter shade and boiling, a purple color. (Cook with apple, onion, wine, lemon juice, or vinegar to retain red color.) Refuse: 15-25%, outer leaves and core 100 lb fresh cabbage = 8-10 lb dry cabbage Western crate (13 x 18 X 21.6 in.) = 80 lb Wire-bound crate = 50 lb 1 med. head = 2.5 lb = 16 one-in. slices = 9 cups, shredded, raw = 7 cups, cooked 1 small head = 5-6 cups, shredded 1 lb, fresh = 0.5 small head = 3 \ -4 \ cups, shredded = 5-7 raw servings = 2 cups, cooked = 4 cooked servings 1 lb, raw, shredded = 9-12 servings 1 lb, red, fresh = 3-4 servings 1 lb, cooked = 4-5 servings 1 cup, shredded = 80 g (2.8 oz) 1 cup, cooked = 145 g (5.2 oz) 1 serving = \ lb Composition Cooked Dried Raw Moisture (%) 4 92 Protein (%) 14 1 Fat (%) 2 0.2 Carbohydrate (%) 72 5 Fiber (%) 2.2 2.8 Ash (%) 7 0.7 PH 5.2-5.4 Storage: Leave stem on head, remove injured leaves; keep cool (32CF); place in moderately moist place, e.g., pits or cold cellars, crisper, or plastic bag (90-95% relative humidity); freezing point 31°F; use within 1 week-2 months 121 122 Cabbage (Brassica oleracea capitata) Fusarium Variety resistant Hybrid Season Head Chieftain Savoy Standard Chinese Michihili Early; 55-70 days Solid, long, tapered after transplant Copenhagen Market Standard Early to midseason; Round; 6 in.; 4-10 lb 68 days after transplant Danish Yes Standard Late; 110-120 days after transplant Danish Ballhead Standard Late; 110-120 days after transplant Dwarf Modern 55 days after 4 in. transplant Ear liana 60 days after 5 in.; 2 lb Early Jersey Wakefield transplant Early; 63 days after transplant Solid, sweet, tender, pointed head; 7 in.; 5 lb Early Marvel Standard Early; 65 days Round, solid, dark green; after transplant 5 in.; 3.5 lb Early Round Dutch Standard Slow-bolting Emerald Cross Hybrid Early; 63 days Round, compact; after transplant 6 in.; 5 lb Excel Yes Hybrid Flat Dutch Late; 90 days Flat, solid after transplant Globe Yes Midseason Round Golden Acre Yes Standard Early; 56-70 days Firm, round; 6.5 in. after transplant Golden Acre Yes Standard 64 days from seed; Small; 6 in.; 4 lb (resistant) early Gourmet Yes Hybrid 70 days from Round, blue-green; transplant 5 in.; 4 lb Greenback Yes Standard Mid.-late Harvester Queen Hybrid 55-70 days from Solid; 5 lb transplant; early Jumbo 78 days from 8 in., 15 lbs., hard, transplant; early cabbage rolls, kraut King Cole Yes Hybrid Mid.; 68 days Round, blue-green, from transplant white interior; 7 in.; 5 lb Market Prize Yes Hybrid Marion Market Yes Midseason Round Park's Earliana Early 21b Red Acre Standard Mid.; 76 days Red, round, med. size; from transplant 41b Red Head Hybrid Mid.; 85 days Globe, red; from transplant 7 in.; 3 lb Ruby Ball Hybrid Early; 68 days Firm, round; cooked or raw; from transplant 6-7 in.; deep purple; pickling Savoy Ace Hybrid Late; 75-85 days Round, firm; 7 in.; 4 lb; from transplant crumpled, dark green Savoy King Hybrid Late; 86-90 days Semiflat; 4 lb; slaw, from transplant salads; dark green Stonehead Yes Hybrid Early; 67 days Solid, round; 6 in.; 4 lb; small Wakefield Yes Standard Early-mid. Wisconsin All Season Yes Mid.-late Round; 12 lb; (kraut) kraut cabbage Wisconsin Hollander Yes Late Trench storage: Place roots in bottom of trench, cover with straw to prevent freezing, cover with boards to shed water. See Chinese cabbage; pickle; sauerkraut See Part 2: Ascorbic Acid; Cabbage Looper; Calcium, Daily Recommendations; Calories, Daily Recommendations; Food, Composition; Fruit and Vegetables, Diseases; Microwave Processing Time; Minerals, Food; Minerals, Plant or Animal Tissue; Nicotinic Acid, Food; Nitrate, Vegetables; Nutrients in Crops; Pentosans; Phosphorus; Plant Foods, Composition; Planting Density; Portion Size; Rot Spoilage; Storage; Sugar, Vegetables; Vegetable Boiling; Vegetable Composition; Vegetable Planting and Maturity Chart; Vegetable Planting Chart; Vegetable Plants; Vegetables, Canning Dates; Vegetables, Classification; Vegetable Servings; Vegetables, Panned; Vegetable Storage; Vegetable Yield, Frozen, Canned, and Fresh; Vegetable Yields; Vitamin A, Food; Vitamin C cabbage aphid (Brevicoryne brassicae) A grayish green aphid with a powdery, waxy covering over its winged (or wingless) body. It feeds on broccoli, cabbage, cauliflower, cole crops, collards and kale. In the South, 30 or more generations of females, both winged and wingless, are produced throughout the year. cabbage, Chinese 1 large head = 2 lb See Part 2: Planting Density; Vegetable Planting and Maturity Chart; Vegetable Planting Chart; Vegetable Yields cabbage, dried See Chungking cabbage cabbage group (cole) Includes broccoli, Brussels sprouts, cabbage, Chinese cabbage, cauliflower, and kohlrabi cabbage looper (Trichoplusia ni) The moths are f in. long and gray-brown with a silvery spot on the middle of the forewing. Larvae have black heads and develop into green caterpillars about 1 in. long that move in "inchworm" fashion and feed on lettuce foliage. See Part 2: Cabbage Looper Cabbage maggot The larvae of smallflies that chew the stems and bore into the roots of plants cabbage, nonheading See collards cabbage palm Any palm whose terminal bud or shoot is used as food, in salads or cooked like a vegetable; a tree whose leaves are used in salads or as greens and the pith of the stem may be boiled or pickled cabbage, red See cabbage See Part 2: Vegetable Composition, Part I cabbage root fly Plant cabbage in a hole in tarred felt for control cabbage, salted See Chungking cabbage cabbage sprout Green cabbage stalks that grow after the cabbage head has been removed cabbage turnip See kohlrabi cabbage white fly A prolific, small white fly that attacks all members of the brassica family cabbage, white mustard See Part 2: Vegetable Composition, Part I cachat 123 cabbageworm (caterpillar and white butterfly) A cabbage pest; there are both large ad small species. See Part 2: Insect Control cabecou A small, disk-shaped, sometimes strong-flavored, valengay-type cheese made from goat's, sheep's, or mixed milk; sometimes pressed to give a firm texture Cabernet 1) A variety of bluish black grapes that is fermented to yield the red wines of Bordeaux (clarets); also grapes grown in Italy and used to make a red wine. 2) A medium-bodied Italian red table wine whoseflavor is between claret and burgundy Cabernet Sauvignon Aflavorful, aged wine cabillaud See codfish cabinet A designation that used to mean "finest wine" but now has little significance caboc A cylindrical cream cheese made from cow's milk and covered with toasted oatmeal cabob See kebab cabrales A blue or blue-veined cheese made from goat's milk or goat's with sheep's or cow's milk cabraliego A blue cheese made from goat's milk or goat's with sheep's or cow's milk and matured in caves cabreiro A mild to sharp, soft, white cheese made from mixed ewe's and goat's milk; often cured in brine cabrilla (family Serranidae) Name used for a number of sea perches See grouper cabrion A cheese made from goat's or cow's milk and flavored with grapes cabrion du forez A valengay-type cheese made from goat's milk or cow's and goat's milk cacao Raw chocolate beans See chocolate; cocoa See Part 2: Fatty Acids, Fats and Oils; Iodine and Saponification Values; Melting Points, Fats and Oils; Refractive Indices, Fats and Oils; Titer, Fats and Oils; Unsaponifiable Matter cacao mit niiss A brown-white liqueurflavored with chocolate, hazelnuts, and almonds cacciatore Meat or poultry cooked with onion, garlic, herbs, wine, and tomatoes cacciatore, alia Cooked in hunter style cacciatori 1) Salami made from medium-chopped beef and pork; a dry, uncooked, unsmoked Italian sausage medium-chopped, medium-seasoned beef and pork that is fermented and stuffed into a beef casing. 2) A dry, uncooked Australian sausage caccio cavallo cheese A dry, hard, sharp Italian cheese caccio romano See chiavari cacetti A provola-type cheese, made from buffalo's or cow's milk, that is pear-shaped (200-300 g), dipped in wax, and matured 10 days cachaca A crude, light rum cachar An Indian black tea cachat A soft, white cheese, made from ewe's or goat's milk, that is sometimes cured 1234567124 cachexia cachexia 111 health and lack of nutrition caciatore An Italian, dry sausage (meat-protein ratio should not exceed 1.9:1) caciocavallo A firm, gourd-shaped provolone-type cheese made from whole or skimmed cow's and sometimes goat's milk caciocavallo cheese A cheese with a salty, sometimes smoky (but usually not smoked), robust flavor similar to provolone; a dinner or grating cheese in ten-pin shape and bound by cord; tan surface, light interior; made from goat's or cow's milk; ripening time 3 months min.; 12 months or more for grating See Part 2: Cheese Characteristics; Milk and Cheese Composition cacio fiore A creamy, yellow (saffron), Italian rennet cheese, made from sheep's or goat's milk; it is sweet, semisoft, surface-bacteria-ripened, and may be flavored with liqueur caciotta (caciotto) A creamy, semisoft, surface-bacteria-ripened cheese made from cow's, sheep's, or goat's milk, usually flavored with liqueur CACM Central American Common Market cactus Several types are used for food: 1. Barbados gooseberry (Perskia esculenta)—fruit eaten 2. Nopal—leaves eaten fresh or canned 3. Prickly pear; tuna (Opuntia tuna Ofinesque)— fruit eaten raw or stewed cactus leaves (nopales) A succulent vegetable, similar to green beans but with slightly harder texture and flavor cade A small barrel used to measure fish cadiz A semisoft, mildly acidic, smooth cheese made from goat's milk and pressed into plaited baskets cadmium (Cd) A metallic element; at. no. 48; at. wt. 112.41; Group IIB of the Periodic Table; oxidation state +2; electron configuration 2 - 8 - 1 8 - 1 8 - 2 orbit K L M N O Cadmium and its compounds are poisonous. Acid fruit may dissolve the metal from cadmium plated utensils. Body function: interferes with the function of iron, copper, and calcium See Part 2: Water Drinking Standards caecum See cecum caerphilly A mild (matured 2-5 months), semisoft to hard, flat, circular, white, crumbly, salty, fresh cow's milk, English cheese that is soaked in brine caerphilly cheese A creamy white, moist cheese from Wales with a mild, delicate flavor Caesar salad A salad made of the following ingredients: . Bacon . Bread cubes browned in butter and garlic . Lettuce (romaine) . Mustard cream sauce . Olive oil . Parmesan (grated) cheese . Parsley A raw egg is broken over these before final mixing. cafe Coffee cafe au lait Equal parts of hot coffee and scalded milk (French) cafe noir Black coffee (French) caffeine A plant alkaloid that acts as a stimulant; it occurs in coffee, cola, tea, etc. It increases pulse rate, accelerates heart action, and sometimes causes high blood pressure. O Used as a flavoring agent (bitter taste) and stimulant in cola and root beer (0.02%) Caffeine content Millograms In plant per fluid ounce (%) Chocolate milk 0.6-1.4 Cocoa 0.3-0.8 Coffee 16-18 1 Cola beverage 4-6 1.5 Decaffeinated coffee Brewed 0.6 Instant 0.4 Instant coffee 11 Tea 13 2 Caffeine in chocolate: Chocolate-flavored syrup 4 mg/oz Dark chocolate, semisweet 20 mg/oz Milk chocolate 6 mg/oz The mp is 235-237°C Storage: hydrous form (one molecule of water)—tight container; anhydrous form—well-closed container caidan Colorful eggs caillebotte A soft, white cheese made from cow's milk caimito (Chrysophyllum cainito) Star apple, from the word cayomito; a tropical 500-1000-g berry; a West Indies small tree grown for its apple-shaped, greenish purple edible fruit See Part 2: Fruit Classification; Fruit Storage cajnij Teekvass Cajun bean (congo; pigeon pea; (Cajanus indicus) Tropical shrub that produces pods that may be consumed green or used as ripe seed Cajun seasoning A spice blend: black pepper, red pepper, and white pepper cake 1) A mixture of flour, milk, egg, sugar or shortening, and flavoring, with or without fat and a leavening agent, packed into a mass and baked; one three-layer cake (10-in. diam.) = 50 servings Special Type ingredients Shortening Leavening Angel food Egg whites None None Butter Milk or Used Baking other liquid powder Chiffon Liquid Baking vegetable powder oil Fruit Fruit Used Baking powder Sponge Whole eggs None None Cake classifications: Butter cakes, which contain fat ingredients (butter or fat used)—flour, egg, fat, leavening, liquid, and sugar Chocolate cake Cupcake Devil's food Fruit cake Pound cake White cake Sponge cakes, which contain no fat ingredients (i.e., without fat)—egg, a little acid, flour, and sugar Chocolate feather White sponge or angel food, containing egg whites Yellow sponge, containing whole eggs Storage: container with tight cover; cake with cream or custard fillings or frostings must be refrigerated. Storage (frozen): (0°F) storage life 4-6 months See Part 2: Baked Products, Frozen Storage Life; Calories, Daily Recommendations; Frozen Food Storage; Grain Products, Composition; Portion Size; Stabilizers, Thickeners; Thiamin, Food 2) Mass resulting from pressing of seed, meat, or fish. 3) Fish cake is rawflakedfish shaped into patties. cake flour See soft-wheat flour cake icing See Part 2: Grain Products, Composition; Sugars and Sweets, Composition cake lardy A fatty tea bread with fruit and spices cake mix A commercially prepared mixture containing most cake ingredients; only water and sometimes eggs need be added. See also cake Storage: room temperature away from heat, e.g., from the range or refrigerator cake, plain Composition: Without icing 3 x 3 x 2-in. slice = 315 calories 2f-in.-diam. cupcake = 115 calories With chocolate icing if-in. sector of 9-in. round layer cake = 240 calories 2f-in.-diam. cupcake = 170 calories cala Cured and smoked picnic (lower portion of pork shoulder) •"* calabash See bottle gourd calabrese (green or purple sprouting broccoli; Brassica oleracea var. italica) See broccoli calabrese salami A coarsely chopped pork chorizo. 1) A dry, uncooked Australian sausage. 2) A dry, calcium (Ca) 125 uncooked, unsmoked Italian-salami-style American sausage made from coarsely chopped, heavily seasoned (with hot peppers) pork that is fermented and stuffed into a pork casing; the product is air-dried for 60-100 days. 3) A southern Italian dry salami (meat-protein ration of 1.9:1 or less) pork seasoned with hot peppers and produced in the Calabria region calaloo See spinach calalu (malanga; yauta) A tropical plant whose pods are used like okra calamansi A small, round, acid fruit often used to flavor a beverage calamari Cuttlefish; squid calamaro See squid calamary (Loligo vulgaris) An edible squid; an edible 10-tentacled cephalopod calamint (Calamintha offlcinalis) A perennial herb with an odor similar to peppermint calamondin (Citrus blancoi; C. mitis) A small tree that produces a small, loose-skinned, acid orange that is used in drinks and marmalade See Part 2: Fruit Storage calamus (sweet flag; myrtle flag; sweet cane) A pungent and bitter herb; the root is chewed; also used to make tea calappa (box crab) A crablike crustacean calas A deep-fat-fried rice fritter sprinkled with sugar calavo (California avocado) See avocado calcareous A soil that is high in calcium carbonate (CaCO3) or its derivative, lime (CaO) calciferol (C28H43OH) Vitamin D2, which can be produced by ultraviolet irradiation of ergosterol; used as a nutritional supplement CH3 —CH=CH—CH—CH—CH , nTT 3 ^-'-^•3OT calcification Organic tissue becomes hardened by a deposit of calcium salts calcifuge Intolerant to lime calcite Purified calcium carbonate (CaCO3); limestone calcium (Ca) An alkaline-earth element; at. no. 20; at. wt. 40.08; Group IIA of the Periodic Table; oxidation state + 2; electron configuration 2 - 8 - 8 - 2 orbit K L M N Daily requirements 0.8-2 g; 800 mg/day for adults and children (2.75 cups milk per day); 1200 mg/day for adolescents and pregnant or lactating females (4.25 cups milk per day) 126 calcium (Ca) Body functions: bone and tooth formation, contraction of muscles, clotting of blood, irritability of nerves Deficiency is known as osteomalacia; calcium is needed for bone and tooth formation (90%) in animals. In plants it is used to bind cells and deficiency will cause inhibition of bud development, death of the tap root, and anemic foliage; deficiency occurs most commonly in acid soil. Occurrence in foods: High Egg yolk Milk & milk products Vegetables Low Lean meat Seed Calcium levels: 2 oz Swiss cheese = 544 mg 2 oz blue cheese = 340 mg 1 cup cottage cheese =15 4 mg 1 cup plain lowfat yogurt = 415 mg 1 cup whole milk = 291 mg Calcium equivalent to 1 cup milk = 2 1-in. cuts of cheddar cheese = If cups cottage cheese = 2 cups ice cream See Part 2: Beans, Peas, and Nuts; Calcium; Calcium, Daily Requirements; Calcium Equivalents for Milk; Cereal Fortification; Cereal, Nutrient Content; Cereals, Vitamin and Mineral Content; Cheese Composition; Composition of Food; Concentrated and Dried Milk Products; Creams, Butter, and Frozen Desserts; Dairy Products, Composition; Egg Composition; Egg Products, Nutritive Value; Fats and Oils, Composition; Fish and Shellfish, Composition; Fluid and Fermented Milks, Composition; Food, Composition; Fruit Composition; Grain Analysis; Grain Products, Composition; Lemon Juice Composition; Lime Juice Composition; Macaroni and Noodles, Composition; Manure Analysis; Maple Syrup Composition; Meat Composition; Meat, Nutritive Value; Milk Composition; Minerals, Food; Minerals, Plant or Animal Tissue; Normal Solutions; Nutrients in Crops; Olives and Pickles, Composition; pH and Availability of Plant Nutrients; Plant Foods, Composition; Poultry Composition; Recommended Daily Dietary Allowance; Sausage Composition; Soups, Composition; Sugars and Sweets, Composition; Sweet Potato, Nutritive Value; Tomato and Tomato Products, Composition; Variety Meat, Percentage of Daily Recommended Allowances; Vegetable Composition; Water Drinking Standards; Wheat, Minerals calcium acetate [(CH3COO)2Ca • H2O] Used as a source of acetic acid and as a sequestrant and mold-control agent in baked goods Storage: well-closed container calcium acid phosphate (acid calcium phosphate) [Ca(H2PO4)2] Used in baking powder and self-rising flour; same as superphosphate calcium alginate (algin) ([(C6H7O6)2Ca]n) Used as a stabilizer, thickener, texture modifier, and emulsifier; eq. wt. 195.2 Storage: well-closed container calcium arsenate [Ca3(As04)2] A poisonous insecticide calcium ascorbate (C12H14CaO12 • 2H2O) Used as a food antioxidant Storage: tight container in a cool, dry place calcium bromate Used as a maturing and bleaching agent and dough conditioner calcium caprate A general-purpose food emulsifier calcium caprylate A general-purpose food emulsifier calcium carbonate (CaCO3) Used in foods as an alkali, a nutrient supplement, a dough conditioner, a firming agent, an agent to prevent sticking and to promote creaming, a yeast food, a white food dye, and a neutralizes It is also used in baking powder and in animal feed. The calcium salt of carbonic acid (H2CO3). Rocks of the sedimentary class are chiefly composed of CaCO3; it is thus one of the most abundant inorganic materials on earth. It is the primary source of lime. Composition: dry matter 100%; Ca 39.4%; Mg 0.05%; P 0.04%; K 0.06%; Na 0.06%; Fe 0.03%; Mn 0.03% Storage: well-closed container See Part 2: Fertilizer Materials; Liming Materials; Normal Solutions calcium carbonate equivalent A value used in calculating soil sweetening efficiency: equals %CaCO3 + 1.19(%MgCO3) calcium caseinate A complex molecule that may be considered the calcium salt of the protein casein, present in cow's milk in about 3% concentration. Used in cheese making calcium chloride (CaCl2 - 2H2O) Approved as a sequestrant, a firming agent, an aid to coagulation, and a general-purpose food additive; used in evaporated milk up to 0.1% by weight. Calcium chloride added to firewood produces an orange flame. Storage: tight container See Part 2: Boiling Points, Sodium Chloride, Calcium Chloride; Normal Solutions calcium citrate [Ca3(C6H5O7)2 - 4H2O] Found in citrus fruit; used to neutralize acid and as a food sequestrant, buffer, and firming agent Storage: well-closed container calcium cyanamide (CaCN2) A nitrogenous compound used as a fertilizer ingredient See Part 2: Fertilizer Materials calcium cyclamate See cyclamate calcium disodium ethylenediaminetetraacetate (EDTA) rNaOOCCH, ,CHoCH 2H9O ooc Used as a food preservative and/or sequestrant Storage: well-closed container calcium gluconate ([CH2OH(CHOH)4 • COO]2Ca) Used as a food sequestrant, buffer, firming agent, and sequestrant and as a general-purpose food additive calcium glycerophosphate (C3H7Ca06P) Used as a nutrient and a dietary supplement Storage: tight container calcium hydrate See calcium hydroxide calcium hydroxide (slaked lime) [Ca(OH)2] Hydrated lime, made by adding water to calcium oxide. Used in foods as a buffer, neutralizing agent, firming agent, and general-purpose additive; also used as a fertilizer ingredient Storage: tight container See Part 2: Liming Materials; Normal Solution; Reagents, Normal Solution calcium hypochlorite [Ca(OCl)2] An inorganic chemical used for chlorination of water, bleaching, and as a disinfectant; chloride of lime, chlorinated lime, and HTH have a high content of this compound. See Part 2: Chlorine Availability; Chlorine Compounds; Sanitizers calcium iodate [Ca(IO3)2 • H2O] Used as a maturing agent or dough conditioner Storage: well-closed container calcium lactate Ca[ CH3CH —C —O— ]2 • xH2O O O H An antimicrobial food additive used in beverages, cheese, frozen desserts, and olives; also used as a food additive to control pH and as a buffer, a preservative, a dough conditioner, and as yeast food Storage: tight container calcium lactobionate Ca HCOH CH2OH CH2OH Used in food as a firming agent and as a food stabilizer in dry pudding mixes Storage: well-closed container calcium laurate A general-purpose food emulsifier calcium metaphosphate [Ca(PO3)2] A fertilizer material: 0-63-0 calcium nitrate [Ca(NO3)2 4H2O] A fertilizer ingredient See Part 2: Fertilizer Materials calcium oleate [Ca(C18H33O2)2] A general-purpose food emulsifier calcium propionate 127 calcium oxide (CaO) Synonymous with lime, quicklime, burnt lime, calx, unslaked lime, fluxing lime. Obtained by heating limestone (calcium carbonate) or oyster shells in a furnace. Used in food as an alkali, a nutrient, a dietary supplement, a dough conditioner, and as yeast food; also used as a fertilizer ingredient and in poultry feeds. Storage: tight container See Part 2: Liming Materials; Normal Solutions calcium palmitate [Ca(C16H31O2)2] A general-pur-pose food emulsifier calcium pantothenate (vitamin B5) ([HOCH2C(CH3)2CH(OH)CONH(CH2)2COO]2Ca) A B-complex vitamin that is widespread in plant and animal tissue; used in food as a nutrient or dietary supplement Storage: tight container calcium pantothenate-calcium chloride complex (C18H32CaN2O10 • CaCl2) Used in food as a nutrient and dietary supplement Storage: tight container calcium pectinate A complex salt of the polysaccharide pectin, derived from citrus or apple sources; can be used as an edible gel coating for meat products. See also pectin calcium peroxide (calcium dioxide, calcium super oxide) (CaO2) A white, tasteless powder used in food as a dough conditioner or as an oxidizing agent for bakery goods Storage: tight container; observe precautions on original container See peroxide calcium phosphate A hydrated compound existing in several modifications 1. Calcium phosphate, dibasic; dicalcium phosphate; CaHPO4 • 2H2O: used in animal feeds, as a fertilizer ingredient, dough conditioner, nutrient supplement, and yeast food Composition (dibasic): dry matter 97%; Ca 21.3%; Mg 0.6%; P 18.7%; K 0.7%; Na 0.05%; S 1.1%; F 0.18%; Fe 1.4% Storage: well-closed container 2. Calcium phosphate, monobasic, monocalcium phosphate; calcium biphosphate; acid calcium phosphate; CaH4(PO4)2 • H2O: used as an ingredient of baking powders, in fertilizers, and as a buffer, dough conditioner, firming agent, nutrient, dietary supplement, yeast food, and sequestrant Composition (monobasic): dry matter 97%; Ca 15.9%; Mg 0.6%; P 21%; K 0.08%; Na 0.06%; S 1.2%; F 0.2%; Fe 1.5% Storage: well-closed container 3. Calcium phosphate, tribasic; tricalcium phosphate; precipitated calcium phosphate; Ca3(PO4)2 • H 2 O used an an anticaking agent, a buffer, a nutrient, a dietary supplement, a fertilizer ingredient, and a tenderizer Storage: well-closed container calcium propionate [Ca(CH3CH2COO)2] A food preservative; a mold, microorganism, and rope inhibitor; a calcium supplement 128 calcium propionate Storage: tight container See propionic acid calcium pyrophosphate (Ca2P2O7) Used in food as a buffer, neutralizing agent, nutrient, and dietary supplement Storage: well-closed container calcium saccharin (C14H3CaN2O6S2 • 3.5 H2O) A non-nutritive sweetener that is 500 times as sweet as sucrose Storage: well-closed container calcium silicate A mixture of Ca2Si04, Ca3Si207, Ca3(Si309), and Ca4(H2Si4013). Varying proportions of CaO and SiO2 are found; used as an anticaking compound in baking powder and table salts Composition (average): CaO 19%; SiO2 67%; moisture 7% Storage: well-closed container calcium silicate slag A liming material that is equal to 0.8 lb of dolomitic limestone per each pound used calcium sorbate [ CH3CH=CHCH=CHC —O— ]2 — Ca O An antimicrobial food additive used in beverages, cakes, cheeses, fruit products, margarine, mayonnaise, processed meat, and syrups calcium stearate Calcium with variable proportions of stearic and palmitic acid; used in food as an anti-caking agent, binder, or emulsifier. Storage: well-closed container calcium stearoyl-2-lactylate Primarily calcium salt of stearoyl lactic acid; used in food as a dough conditioner, stabilizer, and whipping agent Storage: tight container in a cool, dry place calcium sulphate (gypsum) (CaSO4 - xH20) Used in food as a nutrient, dietary supplement, dough conditioner, firming agent, jelling ingredient, sequestrant, and yeast food; also used in animal feed Storage: well-closed container calcium sulphate, anhydrite (CaSO4) Used in cement, paper, laboratory desiccant, and building materials; also used to neutralize allcali carbonates in soil Composition (anhydrous): dry matter 85%; Ca 22%; Mg 2.2%; S 20%; Fe 0.2% calculi Concretions (usually inorganic except gallstones) formed in the body, e.g., kidney stones calf A young animal of a bovine species (e.g., cattle), of either sex, usually under 12 months old. Dressing percentage 55.5%. The animal has subsisted in part on food other than milk and the meat is known as veal. See Part 2: Cattle; Cholesterol Control calf carcass The body of a bovine animal 3-8 months old at slaughter calf foot Cooked for several hours for the jelly content calf grade Prime Choice Good Standard Utility calf knees Knees bent too far to the rear calf liver Liver from young beef; milder in flavor than that of mature beef calf liverwurst A moist, cooked, unsmoked Australian sausage made from finely chopped, medium-seasoned veal stuffed into artificial casings calf's foot jelly Jelly made by simmering calf s foot in water. It may be flavored. calf's head Calf s head is boiled, meat removed and chopped, and the chopped meat and whole tongue are placed in a mold and the cooking liquid is allowed to jell around it Calgon Proprietary name for sodium hexametaphosphate. Used for water softening and corrosion and scale prevention. See also hexametaphosphate cali (picnic) Cured and smoked pork foreleg See picnic calibration Etched line on glassware to indicate volume calices (Plural of calix) Cup-shaped objects calico scale (Lecanium cerasorum) A pest of the pear (|- to |-in. diam.) that produces convex, brown, irregular white marks on limbs and leaves; the scale produces honeydew on which black fungus grows. California green A chile pepper. When fresh it is bright green, 6-8 in. long, 1.5-2.0 in. diam. at the top, and tapered to the bottom. When canned it is soft, moss green and mild to mildly hot in flavor California green chile See Anaheim green chile California pear sawfly (Pristiphora abbreviata) An insect that feeds on pear leaves California steak Steak cut from the chuck California tokay Normally, an equal mixture of port sherry and angelica californium (Cf) A synthetic radioactive element of the actinide series; Group IIIB of the Periodic Table; at. no. 98; mass number of most stable isotope 249; oxidation state +3; electron configuration 2-8-18-32-28-8-2 orbit K L M N O P Q calipash Fatty, greenish flesh from the green turtle caliper See vernier caliper inch Thickness of paper in thousandths of an inch, or points, i.e., 0.020 inch = 20-point caliper calisay A quinine-flavored herb liqueur calisaya (Chinchona calisaya) The very bitter bark of the chinchona tree; used in bitters callaloo 1) type of spinach. 2) A food made of simmered salted meat, okra, and several vegetable leaves calliste A sweet, heavy, Greek wine camosun 129 call option purchase The right, but not the obligation, to buy a futures contract of a commodity at a specific price during a specified period of time. The purchaser pays a fixed amount of money to the seller for this right, and the amount is the most that can be lost if the option contract turns out unfavorably calnitro A neutral fertilizer material made from two-thirds ammonium nitrate (NH4NO3) and one-third dolomitic limestone; 20.5-0-0 caloric punsch An alcoholic drink made from rum and syrup Calorie (C; kcal) A unit of heat used to indicate an energy equivalent See kilocalorie calorie (cal; gram-calorie; small calorie; standard calorie) The heat required to raise the temperature of 1 gram of water from 15 to 16°C; the guideline for women (23-50 years old) is 2000 calories per day average energy allotment 1000 gram-calories = 1 kilocalorie (kcal) 1 cal = 4.186 x 107 ergs (erg) = 4.186 joules (J) = 3.0874 foot-pounds (ft-lb) = 3.968 x 10 ~3 British thermal units (Btu) = 0.001 kcal See Part 2: Beans, Peas, and Nuts; Beef, Percentages of Daily Recommended Allowances; Calories, Basal, Per 24 Hours; Calories, Daily Recommendations; Calorie Utilization; Cereal, Nutrient Content; Cherry Composition; Composition of Food; Dairy Products, Composition; Egg Composition; Egg Products, Nutritive Value; Fats and Oils, Composition; Fish and Shellfish, Composition; Flour, Extraction Rates; Food, Composition; Fruit Composition; Grain Analysis; Grain Products, Composition; Lamb, Percentages of Daily Recommended Allowances; Lime Juice Composition; Macaroni and Noodles, Composition; Meat and Meat Products, Composition; Meat Composition; Meat, Nutritive Value; Milk and Cheese Composition; Oils and Fats, Composition; Plant Foods, Composition; Pork, Percentages of Daily Recommended Allowances; Poultry Composition; Pulses, Nuts, and Seeds, Composition; Recommended Daily Dietary Allowance; Sausage Composition; Sausage, Nutritive Value; Soups, Composition; Starchy Roots, Composition; Sugars and Sweets Composition; Sugars and Syrups, Composition; Tomato and Tomato Products, Composition; Turkey Composition; Variety Meat, Percentage of Daily Recommended Allowances; Vegetable Composition; Wheat, Parts of Grain calorimeter An instrument used to measure heat generated or emitted or energy value; a bomb calorimeter measures direct heat generated by burning food; a respiration calorimeter measures the amount of oxygen (O2) used in an activity, which is an indirect method of calculating energy use calory (calorie) See Part 2: Olives and Pickles, Composition; Sweet Potato, Nutritive Value calory, large (C, kcal) 1 kcal = 1000 calories (cal) see calorie calpis Sour, diluted milk caltrop See water chestnut calvados A strong, aged apple brandy See cider calyx The outer portion of flowering parts of plants calza See Part 2: Iodine and Saponification Values camambu A South American gooseberry-type shrub camargue A fresh cheese made from ewe's milk cambium The tissue between the bark and the wood cambric tea A weak tea diluted 50% with hot milk Cambridge A creamy, full-fat, soft, unsalted cheese made from cow's milk; consumed fresh or after short maturation Cambridge cheese A soft, English rennet cheese made from cow's milk Cambridge sauce An English mayonnaise substitute; a variation of mayonnaise flavored with herbs, anchovy, capers, and mustard Cambridge sausage A lean, dry sausage with little seasoning, made primarily from beef (little pork) camden tablet Potassium metabisulphite, used to generate sulphur dioxide (SO2) as a food preservative camel A large ruminant quadruped with a characteristic hump (Arabian or dromedary) or two humps (Central Asiatic) used for work and food (meat and milk). Jews do not eat camel meat; Arabs are permitted to eat camel meat. See Part 2: Gestation Periods; Milk and Cheese Composition; Milk, Mammals, Composition camembert A very soft ripened, full-fat, dry-cured dessert cheese having a creamy yellow interior, an edible, thin, whitish crust, a delicate flavor, and a pungent aroma; made from whole cow's milk that is pasteurized and inoculated, with rennet added, and is not scalded; the cheese is not pressed and is ripened by external molds (Oidium lactis in early stages of ripening and Penicillium camemberti or P. candidum in later stages); it is wheel-shaped, with a 4-in. diam., and 1 in. thick, smaller in size than coulommiers, and ripened 4-5 weeks. It may run at room temperature Composition: moisture 50-52%; protein 17-20%; fat 25-26%; carbohydrate 2%; ash 4%; salt 2.5%; 239 mg Na/oz; pH 7.4 Storage: Refrigerate, tightly covered; use within 2 weeks; can be frozen (0°F) if no more than 1 in. thick, use within 6 months. Dries out quickly if not protected See Part 2: Cheese Characteristics; Cheese Composition; Cheese, Vitamin Content; Glutamate; Milk and Cheese Composition; Milk and Milk Products, Vitamin Content; Vitamin A, Milk and Milk Products camembert cheese One wedge of a 4-oz package containing three wedges has 115 calories camerano A semisoft, mildly acidic, smooth cheese made from goat's milk camomile (Anthemis nobilis) A perennial herb of the daisy family that is grown for the drug camomile, which is used to season beverages and as a medicine, usually in the form of a bitter or herbal tea See chamomile camosun A soft to semisoft, crumbly textured cheddar cheese that is cured 1-3 months and coated with paraffin 130 camouflage coating camouflage coating A transparent olive drab coating required on some military food cans campari A bitter, quinine-flavored, red, vermouth, Italian aperitif wine containing 16-18% alcohol campenac A medium-flavored, semisoft cheese campesino A semisoft, mildly acidic, smooth, lightly pressed cheese made from cow's milk camphor (C1(,H16O) A product derived by distillation of a wood native to Taiwan; has a strong, sharp odor; it is also synthesized from pinene; used as a mothproofing agent and as a food flavoring See Part 2: Essential Oils camphor oil Obtained by distilling the wood or leaves of Cinnamomum camphora can (tin can) A metal container of various sizes used for preserving heat-processed foods; made of steel coated with an extremely thin electroplated layer of tin and a further coating of a lacquer or enamel composed of a polymerized natural or synthetic resin (for acid or sulphur-containing foods or for bright-colored foods); the body is lap-jointed and soldered (on the outside). Measure Size (cups) lb OZ No. 10 13 6 10 No. 5 7 3 8 No. 3 cyl. c3°4 3 3 No. 3 special 2 14 No. 3 4 33 q l 28 No. 2\ No. 2 Z 2 20 No. 303 2 16 No. 1 tall 2 16 No. 300 If 15 12 oz i i 12 No. 1 i* 11 Picnic i* 10 | 8oz i 8 No. \ (8oz) i 8 Type of can and recommended use: C enamel (corn enamel)—corn hominy R enamel (sanitary, or standard, enamel)—beets, red berries, red or black cherries, plums, pumpkin, rhubarb, and winter squash Plain tin—most other fruits and vegetables To check can seals: 1. Place a small amount of water in the can. 2. Seal the can. 3. Submerge the can in boiling water for a few seconds. 4. If air bubbles rise from around the can, the seam is not tight. See also canning and entries under canned; collar can; compartment can; composite can; container code; container specification code; sanitary can; tin can See Part 2: Canned Food, Processing; Canned Spoilage Manifestations; Canned Spoilage Related to pH; Canned Yield; Cans, Construction; Cans, Conversion Table; Cans, Equivalent Sizes; Cans, Sizes; Cherries, Canned Weights; Frozen Food Containers; Fruit and Vegetables, Cost Per Serving Canada thistle (Cirsium arvense) A perennial weed Canadian bacon Pork sirloin muscle that has been cured, placed in an artificial casing, and smoked; sometimes flavored with maple syrup See Part 2: Broiling Time and Temperature; Pork, Cooking; Pork, Cooking Methods; Pork Cuts; Pork Cuts and Uses; Pork Loin Cooking; Roasting, Time and Temperature Canadian cheddar (bulk; store) A white or yellow, mild to sharp cheese made from unpasteurized cow's milk. Canadian whiskey A light whiskey distilled from rye and malted rye with maize and malted barley; it is always a blend and is usually aged for 6 years. cananga (ylang-ylang oil) An essential oil obtained by distilling flowers of the Cananga odorata plant native to Java; used as a flavoring agent Storage: full, tight, glass container in a cool, dark place See Part 2: Essential Oils canape A small, shaped, toasted white, rye, or brown bread or cracker covered with a well-seasoned spread; it is usually garnished with brightly colored food and served as an appetizer. canary creeper See nasturtium canary grass (peppergrass; Phalaris cana iensis, Lepidium) Any of a number of grass seeds used to feed birds See Part 2: Seed, Germination cancellated bone tissue A tissue found inside most bones; it has the appearance of a sponge. cancer (carcinoma) Malignant neoplasm cells proliferate uncontrollably, often forming tumors that eventually interfere with a vital function cancoillote A cheese made from skimmed cow's milk and made into a spread by adding butter, wine, and seasonings candelilla A light brown wax obtained from the underside of the leaves of certain plants (e.g., Euphorbia antisyphilitica) in Latin America and Texas; used in chewing gum as a masticatory substance and as a surface-finishing agent; also used for waterproofing, paper coating, etc. Acid value 12-22; saponification value 43-65; sp. gr. 0.983 Storage: well-closed container See Part 2: Wax C and F See cost and freight Candida albicans A yeastlike fungus that may cause human infection See Part 2: Microorganism, Media Candida BCG agar See Part 2: Microorganism, Media candied Describes fruit or nuts that have been coated with sugar syrup to improve flavor and to preserve candied fruit (crystallized fruit; glace) Fruit (or citrus peels) impregnated with syrup until sugar concentration is high enough to inhibit bacterial growth; the fruit is then washed and dried. 1 lb candied fruit and peel = 2.5 cups candy (sweets) 131 candied peel Citrus peel that is cooked in syrup until it is crystallized candied vegetables Vegetables glazed with butter and brown sugar candle An early method of illumination; made from tallow, wax, or spermaceti candleberry See bayberry candlefish (halfbeak; Thaleichthys pacificus) A type of smelt; a saltwater fish, used for food candle nut An oily, hard-shelled nut used in cooking candle per square centimeter (candle/cm2) 1 candle/cm2 = 3.146 lamberts candle per square inch (candle/in.2) 1 candle/in.2 = 0.4870 lamberts candlepower Illumination power of a standard sperm oil candle 1 candlepower (spherical) = 12.566 lumens See also foot-candle; lux candle wax To remove stain from cloth, scrape off excess, press cloth between paper towels or facial tissue with a warm iron, sponge with cleaning fluid, sponge with alcohol diluted with two parts of water, and rinse. candling Looking at the inside of an egg to determine its quality, with the aid of a light (candlelight was used previously); placing an egg in front of a light source to determine the interior quality. The presence or quality of the following can be determined: Blood clots Developing embryo Meat spots Molds Position of the yolk Size of the air cell Type Varieties Candy bars Individually wrapped Caramel nut roll Coconut bar Nougat bar Peanut butter crisp Caramel or toffee Caramel—soft and chewy candre des riceys A ricroi-type cheese matured in wood ashes candy (sweets) 1) To cook in sugar or syrup. 2) A sugar-flavored confection Description Syrup Thread (spins thread when dropped from fork) Soft ball (ball in cold water, flattens when removed) Medium ball Firm (stiff) ball (firm in cold water, does not flatten in fingers) Hard ball (pliable) but holds shape) Very hard ball Light (soft) crack (threads are hard but not brittle in cold water) Hard crack (threads are hard and brittle in cold water) Caramel stage Temperature of syrup (°F) CO 220-230 104-110 230-234 110-112 234-238 112-114 238-244 114-118 244-248 118-120 248-254 120-123 254-265 123-124 265-285 124-141 290-300 143-149 320-360 160-182 Product Syrup Fondant, fudge, panocha Caramels Divinity Marshmallows Popcorn balls Butterscotch Taffy Brittle Glace Ingredients Chocolate and nuts, compound center (coated with chocolate); plain center; plain chocolate Sweeteners (corn syrup, dextrose, invert sugar, sugar) Other ingredients (fat, milk) Chocolate min. 10%; 12% whole-milk solids 35-50% sugar Chocolate min. 15%; 40-60% sugar Coating, flavor, powdered milk, pulverized chocolate, sugar Toffee (cooked longer)— harder Chocolate Milk Sweet Coated Chocolate coated Almond Bonbon Filbert Maraschino cordial cherry Marshmallow Peanut Raisin Continued 132 candy (sweets) Type Varieties Coconut Cream candies Crystallized cream (fondant) or French cream Centers with consistency of fudge; coated with sugar crystals, glazed cream, or firm cream Centers with consistency of fudge; coated with soft thin glaze; Cream centers and usually chocolate-coated Fudge Gums or jellies Hard Anise square Brittle Butterscotch waffle Candy tablet Clear mint Cut rock candy Filled hard candy Lemon drop Ribbon candy Stick candy Sucker Taffies Licorice Marshmallow (Fluffy texture due to incorporated air) Nougat Chewy Panned Easter egg French burnt peanut Jelly bean Sugar lozenge or pressed tablet Ingredients Coating (chocolate, crystallized, fondant, iced, sugared) Coconut (finely shredded, desiccated) Syrup (corn syrup, invert sugar, sugar) Aerating substances (egg white gelatin, soy protein) Corn syrup Cream of fondant Sugar Other ingredients (fruit acid, salt) Other sweeteners (dextose, invert sugar) Sweeteners (corn syrup, dextrose, invert sugar, sugar) Other ingredients (milk products) Sometimes used—corn starch, egg white, fat, flour, fruit, gelatin, nuts Jellying substances (agar, gelatin, gum arabic, pectin, starch) Sweeteners (corn syrup, sugar) Sweeteners (corn syrup, dextrose, invert sugar, sugar) Other ingredients (baking soda, cream of tartar, fruit acid, salt) Sometimes added—butter, chocolate, fruit, honey, milk, molasses, nuts Extract from root of licorice plant, molasses, starch, sugar Binders (egg white, gelatin) Flavoring (vanilla) Sweeteners (corn syrup, dextrose, sugar) Whip or frappe whipping sugar and corn syrup with one or more of the following: cooked syrup, egg white, gelatin, soy protein Other ingredients (oil) Sometimes added—fruit, nuts Coat with sugar and polish in a revolving pan—centers, cream, gum, marshmallow, nuts Bonding substances (corn syrup, dextrine, gelatin, gum, starch, stearic acid) Sweeteners (dextrose, powdered sugar) Other ingredients—cocoa, malted milk, powdered malt, powdered milk, syrup See caramel; confection See Part 2: Candy Storage; Storage Times; Sugars and Sweets, Composition candy cane 1 cup, finely crushed = 6 oz candy corn See Part 2: Sugars and Sweets, Composition candy, hard See Part 2: Sugars and Sweets, Composition candy, marshmallow See Part 2: Sugars and Sweets, Composition candy, peppermint 1 cup, finely crushed = 6 oz cane Mature shoots of the current season or dormant growth of the preceding season cane and maple syrup See sugar and maple syrup cane blight (Leposphaeria coniothyrium) A fungus that develops in cut ends of raspberry and blackberry canes. Canes appear brown and purple near the cut area; dark brown cankers appear and extend down the cane or encircle it, and branches above it will wilt. Control: well-drained area; keep weed-free, prune at least 3 days before an anticipated rain; remove and burn infected canes; use fungicide spray canella (Canella alba) A tree whose inner peel is used to make an aromatic condiment cane spirit Rum canestrato 1) A hard, strong, basket-molded cheese made from ewe's or goat's milk; an esbareich-type cheese pressed in a wicker mold. 2) A wicker mold press for cheese cane sugar See sucrose; sugar cane cane syrup (cane ribbon syrup) A light syrup made from cane sugar juice that has been boiled down to the consistency of syrup 1 cup sugar = 1 cup cane syrup - \ cup water See sugar cane syrup; top syrup canistel (Pouteria campechiana) A tropical American, sweet fruit with orange flesh canker See bacterial canker cankerworm An insect; the adult males are gray moths and the females are wingless, plump, and gray. Larvae are slender, light to dark brown "measuring worms," yellowish on the sides. They cause defoliation. can manufacturer's end See factory end canned condensed soup Store below 70°F; shelf life l y r canned fish Store below 70°F; shelf life 1 yr canned fruit A fruit, such as peaches, pears, grapefruit, etc., that has been packed in cans and heat-treated. There are three grades: A (Fancy); B (Choice); C (Standard). 1 (16-oz) can, contents with liquid = 4 servings 1 (16-oz) can, contents drained = 2-3 servings cannelloni 133 Storage (canned): room temperature; below 70°F will give a shelf life of 1 yr Storage (opened): Refrigerate in original containers or, for better flavor retention, store in glass or plastic container. See also canning See Part 2: Fruit Servings Per Pound; Storage, Dry canned fruit juice Fruit juice that has been placed in a can and heat-treated. Storage (canned): room temperature; below 70°F will give a shelf life of 1 yr Storage (opened): Refrigerate in original container or, for better flavor retention, store in glass or plastic container. canned goods Any food product that has been preserved by canning Advantages: Available all year Easy and economical storage Fast preparation Nutrient content is stable Disadvantages: Color change Loss of texture Sugar and salt often added See also canning See Part 2: Storage Times; Thermophiles; Vegetables, Canned Grades; Vegetables, Canning Dates canned ham A ham that has been preserved by canning; cooking shrinkage 7-15% See Part 2: Pork Storage canned meat A meat or meat product that has been preserved by canning Storage: below 70°F, shelf life 1 yr See Part 2: Meat and Meat Products, Composition; Meat Composition canned milk See condensed canned pork A pork product that has been preserved by canning. Maximum increase in weight is 8% over fresh, uncured weight. See also canning canned poultry Store below 70°F; shelf life 1 yr canned shelf stable Products that are commercially sterilized or pasteurized (heated to 150°F internal temperature) and should be kept refrigerated canned vegetables Vegetables (beans, peas, corn, beets, etc.) that have been preserved by canning. Grades often used are: Grade A or Fancy Grade B or Extra Standard Grade C or Standard Below Grade C, Substandard, or below standard Most vegetables yield 3-4 servings per can (16 oz) Greens, such as kale or spinach, yield 3-4 servings per can (16 oz) Storage (unopened): cool (below 70°F), dry, use within 1 yr (safe if seal is not broken) Storage (open): may be left in can; refrigerate; use within 2-3 days. Acid vegetables may react with can lining to produce a harmless metallic taste. See Part 2: Storage, Dry; Vegetables, Canned Grades; Vegetables, Canning Dates; Vegetable Yield, Canned and Frozen; Vegetable Yield, Frozen, Canned, and Fresh cannelloni Big tubes of pasta filled with spiced meat 134 canner canner Thin, aged cattle used for boneless beef and canning See Part 2: Grades, Meat canner's end See cover cannery A factory devoted to canning food products, often with a high degree of automation See Part 2: Wastes, Agricultural and Industrial cannibalism 1) The act of an animal pecking or eating another animal of its own kind. 2) Desire or need for blood canning Preservation of a foodstuff by enclosing it in a sealed airtight container and heating under high-pressure steam for specified periods of time at temperatures from 190°F for acidic foods to 250°F for other types. The heat treatment is essential to destroy bacterial spores (sterlization). See also can cannocchie (Squilla mantis) An edible crustacean used for soup cannoli Pastry filled with cheese and cream and flavored with Marsala, chocolate, vanilla, or fruit and sprinkled with sugar cannon Live animal area on front legs below knee and above fetlock; on rear legs below hock and above fetlock; carcass. See also shank bone cannonau Dry, full-bodied red and rose wines produced in Sardinia cannula Tube that can be inserted into the body to connect internal structures to the outside of the body canola An oil seed related to rapeseed; plant 8 lb/acre can, sanitary Double-seamed can with a bottom lid attached and with a full open top that is double-seamed after filling can size See can cantal (auvergne; auvergne bleu; fourme; fourme de Cantal) 1) A semihard rennet cheese made from skimmed cow's milk. 2) A tall, cylindrical (30-45 kg, 14-in. diam.) dry, pressed cheese, made from cow's milk, that has a hard rind, is fairly strong in flavor, and matures after 2\ months. 3) Pressed but uncooked French cheese that contains very little water and is sometimes made from unskimmed cow's milk Fruit Variety Size Shape Burpee Hybrid 41b Slightly oval Bushwopper Hybrid Chaca Hybrid 3.51b Oval Crenshaw 5-6 lb Delicious 6.5 X 7 in.; Oval 51b Dulce Edisto Luscious 4.51b Oval Golden Perfection Gold Star See Part 2: Cheese, Vitamin Content; Milk and Milk Products, Vitamin Content; Vitamin A, Milk and Milk Products cantala {Agave cantala) A plant similar to sisal cantalon A smaller (10 kg) cantal-type cheese cantaloupe (basket muskmelon; muskmelon; Cucumis melo reticulatus) The words cantaloupe and muskmelon are often used interchangeably, but cantaloupe is usually used for a small muskmelon; a species of muskmelon; 50 lb/bu; seed 2-3 lb/acre; \ oz/100-ft row; space in hills 2 ft apart in 5-ft rows; thin to two plants per hill. Types: Green-meated—round, early maturing; good shipper Pink-meated—usually elongated with light netting Salmon-tinted—usually round, with good netting and flesh; salmon color in center and green close to rind A clean stem indicates melon was picked when ripe. Used as a breakfast food, appetizer, salad, or dessert; 4-6-in. diam.; 10 ribs (others lacking); matures in 100 days; gray-green skin color, which turns yellow when ripe. Full maturity: 1. Full slip—stem is gone, and a smooth shallow basin remains. 2. Netting is thick, coarse, and corky. 3. Skin ground color is yellowish. Variety and common name: Cantalupenis (true cantaloupe of Europe, rock melon)—not netted; rough, warty surface Chito (mango melon)—used for preserves and pickles Conomon (Oriental pickling melon)—used in pickling and cooking Dudaim (Queen Anne's pocket melon)—small; highly scented used for preserves and pickles Flexuosus (snake melon)—3 X 48 in. Inodorus—honeydew type, casaba group, and Persian melon Flesh color Netting Shape Green Covers melon Round Pink Light Elongated Salmon (yellow) Covers melon Round Appearance Flesh Season Netted, Orange; 72-82 days ribbed excellent Thin skin; 70 days short vine; small seed cavity 80 days Dark greenish Salmon 110 days yellow Faintly netted; Orange 86 days slightly ribbed Salmon; 95 days high sugar Thin rind Fruit Variety Size Shape Granite State Gulf Stream Hale's Best 6 x 5.5 in. Oblong 4 lh Hale's Best Jumbo 2|lb Oval Harper Hybrid 5.5 in. Round Harvest Queen Med. Oval Hearts of Gold 5 x 6 in.; Round 3 lb; med. Honey Rock 5.5 in. Round 31b. Minnesota Midget 4 in. Osage Perlita PMR45 Pride of Wisconsin (Queen of Colorado) Rocky Ford (type) 2 | lb Samson Hybrid 6 in.; 5.5 lb Oval Saticoy Hybrid 41b Oval Schoon's Hard Shell Large Scoop 5 in. Oval Short 'n ' Sweet Round Super Market 4-5 lb Surprise Sweet Air (Knight) Composition: moisture 94%; protein 0.6%; fat 0.2%; carbohydrate 5%; fiber 1.2%; pH 6.1-7.1; vitamin A (in deep colored varieties) 3420 IU/100 g; 33 mg/100 g ascorbic acid Jumbo crate (13 x 13 x 22.1 in.) = 83 lb 1 doz, fresh = 28 lb = 22 pt, frozen 1 large = 6.5 cups, coarsely chopped 5-in. diam. = i f lb 1 small =1.75 cups, cubed = 2.5 cups, balls 1 pt, frozen = 1-1.25 lb, as purchased 1 cup, cubed = 5.8 oz = 160 g See Part 2: Calcium, Daily Recommendations; Food, Composition; Fruit and Vegetables, Diseases; Fruit, Availability; Fruit Composition; Fruit Composition, Part 1; Fruit, Frozen Yield; Minerals, Food; Plant Foods, Composition; Potassium-Rich Foods; Protein Factors; Storage; Transit Temperature; Vegetable Planting and Maturity Chart; Vegetable Planting Chart; Vegetable Storage; Vitamin A; Vitamin A, Daily Recommendations; Vitamin C canthaxanthin A food additive (natural and synthetic) used to color (orange-red) food Cantino PYG agar See Part 2: Microorganism, Media Cantonese pig See Pearl River Delta Pig canton oolong A Chinese oolong tea capelin 135 Appearance Flesh Season Small seed cavity Orange Early Deep orange 80 days Salmon 80 days Netted Deep orange 74 days Thick netting; Thick 90 days tough rind Well-netted Orange; sweet 95 days Hard rind; Salmon 74-85 days netted Yellow; Early; high sugar 60 days Green 84 days Deep orange 90 days Slightly ridged; Deep orange 80 days fine netting; firm, hard rind Short vine 61 days Ridged; High sugar 75 days light brown Deep orange 90 days canton shrimp Sweet-sour fried shrimp cap 1) See closure. 2) A natural casing used in the meat trade, made of pork caecum See Part 2: Casings, Animal; Casings, Hog and Beef; Casings, Terms; Glass Jar Tops capacitance The ability to store an electrical charge capacitor (C) Two conductors separated by an insulator; circuit symbol H hq = quantity of electricity necessary to charge the capacitor, in coulombs (q = Cec) C = capacitance of capacitor in farads, ratio of charge to voltage ec = potential across capacitor The larger the conductors and the thinner the insulator, the higher the capacitance value capacola (capicola; capicolla; cappicola) A dried meat product made from boneless cala butts and seasoned with red pepper pods. See also capocollo See Part 2: Sausage Identification; Sausage, Types cap corse A vanilla- and fruit-flavored, dark, red-brown aperitif wine cape gooseberry See gooseberry capelin A small, edible, smeltlike food fish Arctic, Mallotus catervarius Atlantic, M. villosus Capeline (Pacific), M. socialis 136 caper (Capparis spinosa) caper (Capparis spinosa) A green, pea-sized, four-angled, unopened bud of the Mediterranean shrub (caperbush); used as flavoring in cooking, pickles, and as a sauce. They are dried and placed in strong vinegar. They are graded according to size: the smaller the capers, the more delicate the flavor; they have a peppery taste and are pickled in vinegar or crushed in butter. The green, firm capers are salted and preserved in vinegar Types: Capuchins or capotes—large buds Mountain pepper—seed Nonpareils—small buds are placed in bottles Pickles—fruit and/or seed caper sauce A sauce flavored with capers and used on lamb or seafood caper spurge (Euphorbia lathyrus) A biennial herb whose fruit is sometimes used as a substitute for capers capibara (capybara) A South American animal similar to a large guinea pig that has been suggested as a meat-producing animal capicola See capacola capicolla See capacola capillary A small vein, 0.0007-in. diam. capital gains The difference between the purchase price and the sale price of property after all expenses are paid caplin (capelin; icefish; Mallotus villosus) A small smelt See capelin; icefish; smelt capocollo Products from the commune of Parma, Italy Capocollo items: Beef bung casing—dry-cured in vats; natural beef bungs, semidry Coppa—trimmed center portion of a pork shoulder, dry-cured for several weeks, rolled in paprika and red pepper, heat-processed (may be smoked), and air-dried; may or may not be cooked See also capacola Ham*—center section of ham Ham, sweet—ham and black pepper Vacuum-packaged sausage—liquid-cured; artificial casing capon A desexed, young male chicken (less than 8 months old) that was castrated when 6 weeks old or implanted with a female sex hormone; poultry that has tender meat, with soft, pliable, smooth-textured skin. See Part 2: Poultry Dressing Percentage; Poultry Roasting; Poultry Yield caponata Fish salad capon pick Long feathers of wing and lower feathers of leg are not removed capote See caper capper vacuum efficiency The ability of can capper to produce vacuum in a sealed container cappicola See capacola caprian A cheese made from goat's milk capric acid (decanoic acid) OH o A 10-carbon saturated fatty acid (glyceride) found in butter, coconut, and palm oil See Part 2: Fat and Oils, Fatty Acid Composition; Fatty Acids; Fatty Acids, Fats and Oils; Fatty Acids and Their Properties; Milk, Fatty Acids, Seasonal; Saturated Fatty Acids caprice des dieux A semisoft, mild, double-cream (high fat), white, mold-covered cheese made from cow's or goat's milk capricet des dieux Rich, soft, ripened cheese made from cow's milk; contains 72% fat on a dry-weight basis capricornia A citrus liqueur caprine Pertaining to goats caprino Italian cheese made from goat's milk caproic acid (hexanoic acid) OH /CH3(CH2)4C A six-carbon saturated fatty acid found in butter, coconut, and palm oil See Part 2: Fatty Acids; Fatty Acids, Fats and Oils; Fatty Acids and Their Properties; Milk, Fatty Acids, Seasonal; Saturated Fatty Acids caproleic acid An unsaturated fatty acid found in vegetable oils See Part 2: Unsaturated Fatty Acids caprylic acid OH O An eight-carbon saturated acid found in butter, coconut, and palm oil See Part 2: Fat and Oil, Fatty Acid Composition; Fatty Acids; Fatty Acids, Fats and Oils; Fatty Acid Properties; Milk, Fatty Acids, Seasonal; Saturated Fatty Acids capsaicin [ iV(4-hydroxy-3-methoxybenzyl)-8-meth-ylnon-Jrans-6-enamide] H CH2NHC—(CH2)4C=CHC—CH3 O CH, O — CH, Responsible for heat fraction in capsicums; pungent flavor is detectable in dilutions of 1:17 X 10 caraway (Carum carvi L.; C. carvi linn) 137 capsanthin Major pigment of red forms of Capsicum annuum OH OH capsicum (.Capsicum) A classification that includes many essential spices: cayenne pepper, chili pepper (Japanese, Turkish), chili powder, hot red pepper, paprika (Hungarian, Spanish), pimiento, and tabasco. General nomenclature often uses the word capsicum to mean the larger-fruited, mildly to moderately pungent types; sometimes used interchangeably with chili; botanically, it denotes any of the red-podded peppers; however, some use it to include only the hot peppers. The peppers may be used whole or ground; fixed oil 12-22% Classification based on type and use: Bird (C. frutescens)—small, extremely pungent; used in Tabasco sauce Cayenne—often improperly labeled as cayenne pepper or red pepper; blends of ground chili and capsicums; most pungent Chili pepper—used whole or powdered; pungent; usually a blend of moderately pungent Mexican (chili ancho) and milder California (Anaheim) capsicums Paprika (C. annuum)—sweet or mildly pungent; medium size and fleshy; always ground to produce red paprika (See paprika); used as a coloring agent Hungarian—more pungent Spanish—mild Pimiento (not pimento)—used for pimiento cheese and stuffed olives Red pepper—blends of ground chili and capsicums; large-fruited; pungent, but milder than cayenne; pungency adjusted by small quantities of chili Sweet [mild (C. annuum)]—green or bell pepper; mild flavor; usually used when green, but sometimes allowed to ripen and turn red or yellow; often stuffed or pickled; used more like a vegetable than a spice Standards: Acid-insoluble ash max. 1.25-1.6% Ash max. 8-10% Calyces and pedicels max. 3% Capsaicin min. 0.5% Crude fiber max. 28% Foreign organic matter max. 1% Moisture max. 11% Nonvolatile ether extract, dry basis, min. 5% Starch max. 1.5% Total nitrogen, dry basis, min. 2% See pepper (capsicum) capsicum oleoresin (African capsicum oleoresin) A clear red to dark red liquid made by solvent-extrac-tion from small-fruited, very pungent chilies (fat-soluble product—ether, hexane, chloroform; water-soluble product—acetone, ethanol) Scoville units 480,000-1,800,000; capsaicin 3.9-14%; ASTA color units up to 3500 max.; decolorized types, 400 max. 1 kg of 500,000 Scoville units = 20 kg good-quality cayenne • Available as a free-flowing product or on carriers capsule 1) A thick, viscous, mucilaginous, jellylike, polysaccharide (or sometimes polypeptide) slime layer structure that surrounds some bacterial species. 2) A sacklike structure, e.g., the pod of a pea capsule ink India ink used to stain bacteria—the unstained capsule is delineated by the ink; material used in the differentiation and serological identification of Klebsiella microorganisms See Part 2: Microorganism, Media cap tilt A can cap should be level with transfer bead or shoulder capuchin See caper caques Salted herring carabao Water buffalo See Part 2: Meat and Meat Products, Composition; Milk and Cheese Composition; Milk, Mammals, Composition carambola (Averrhoa carambola) A small southeast Asian tree that bears a 3- to 5-in. long, ribbed (five-angled), yellow to orange fruit; the juice and flavor vary from sweet to acid; it is consumed fresh, as tarts, in preserves, and as a drink; the acid-sweet fruit is star-shaped in cross section. Composition (raw): Moisture 90%; protein 0.7%; fat 0.5%; carbohydrate 8%; ash 0.4% Varieties: Golden Star Mih Tao See bilimbi caramel (burnt sugar) 1) An amorphous, water-soluble, brown material obtained by heating carbohydrates (fructose 100°C, galactose, glucose, and sucrose 170°C, maltose 180°C) or by treating carbohydrates with a small amount of alkali or mineral acid, used for soft drinks, food, candy, and bakery products. Often used as a coloring (brown) and flavoring (pungent, bitter, less sweet than the sugar from which it was made). A sugar and water mixture that is heated until it turns brown. 2) A confection cooked to a stiff paste; a firm, chewy, noncrystalline candy with a waxy texture 1 cup = 22 caramels 3 med. caramels (1 oz) =11 5 calories See candy See Part 2: Colors Permanently Listed; Minerals (Trace), Limits; Sugars and Sweets, Composition caramelization Sucrose (sugar) heated past the melting point (170-180°C) so that it decomposes, gives off water, and turns slightly brown cara mia A liqueur made by mixing amaretto with cream carapace One-piece shell covering the head and thorax (body and tail) of a lobster or turtle caravela A dry, amber wine caraway (Carum carvi L.; C. carvi linn) A dried fruit (tiny, crescent-shaped seed) of an annual or biennial (70 days) plant of the parsley family; it has a 138 caraway (Carum carvi L.; C. carvidistinctive, tangy, slightly sweet, sharp flavor (aromatic) and is used as a spice. It is available whole and in a medium grind). The seed is hard, with five ridges, gray-brown in color, £- ^ in. length, and curved and tapered at the ends; used in pastries, soups, and salads; also used to make tea, breads, cheese, and kummel liqueur and to flavor vegetables and meat dishes; the roots, similar to parsnip, are used as a vegetable when immature; immature leaves are used in soup. Thin the thick-rooted herb to 7-in. apart in rows 18 in. apart. Oil is sometimes obtained by distilling crushed leaves. Volatile oil is often obtained by distilling the fruit. Sources: Egypt, Poland, and the Netherlands Composition (seed): moisture 9-10% (9% max.); protein 18-21%; fat 14-15%; average volatile oil 2.5% (v/w) min.; total carbohydrate 49-50%; fiber 12-13%; ash 5-6 (8% max.); HCl-insoluble ash 1.5% (max.) Storage (seed): cool, dry, and dark place Storage (oil): full, tight container in a cool, dark place See Part 2: Essential Oils; Flavoring Agents, Natural caraway cheese A cheese served with crackers or snacks. Composition: moisture 39-40%; protein 25-25.5%; fat 28-30.5%; carbohydrate 3-4%; fiber 0%; ash 3-3.5%; salt 1.7% caraway oil A colorless to light yellow oil obtained by steam-distillation of the dried, ripe fruit of caraway Carvone content not less than 50% Optical rotation + 70° to + 80° Refractive index 1.484-1.489 at 20°C Sp. gr. 0.914-0.940 g/ml caraway seed extract Flavor extracted from caraway seed by boiling water carawaywurst See kummelwurst carbadox A drug used to promote growth, to increase feed efficiency, and to control swine dysentery enteritis carbamide See urea carbocyclic A ring structure containing only carbon atoms in the ring carbohydrate [C^HgOXy] Literally, "hydrated carbon" or "carbon and water." 75% of the dry weight of a plant is composed of this class of substances; it is composed of C, H, and O and contains the saccharose group H O I II —C—C— OH The hydrogen and oxygen occur in the same ratio as in water. Carbohydrates include all sugars and polysaccharides, starches, and all forms of cellulose, (fibrous material) and glycogen. Their major function is to supply energy for the body but they are also the raw material for the manufacture of some B-complex vitamins and are part of the structure of many biological compounds. They also add flavor to food. Generally, they are divided into available (all monosaccharides, disaccharides, starch, and dextrin available for glycogen formation) and indigestible (cellulose, linn) hemicellulose, peptic substances, lignin, mucins, gums, and other polysaccharides). The coefficient of digestibility normally ranges from 85 to 98% for various foods. See Part 2: Bananas, Composition; Beans, Peas, and Nuts; Cereal, Nutrient Content; Cherry Composition; Composition of Food; Concentrated and Dried Milk Products; Corn Kernel Composition; Cultured Dairy Products, Composition; Dairy Products, Composition II; Egg Composition; Egg Products, Nutritive Value; Egg Specifications; Fats and Oils, Composition; Fish and Shellfish, Composition; Flour, Extraction Rates; Food, Composition; Fruit Composition; Grain Products, Composition; Macaroni and Noodles, Composition; Meat and Meat Products, Composition; Meat Composition; Meat, Nutritive Value; Milk and Cheese Composition; Milk Composition; Oils and Fats, Composition; Olives and Pickles, Composition; Plant Foods, Composition; Poultry Composition; Pulses, Nuts, and Seeds, Composition; Sausage Composition; Seed, Chemical Composition; Soups, Composition; Spoilage, Carbohydrate Foods; Starch; Starchy Roots, Composition; Sugars and Sweets, Composition; Sugars and Syrups, Composition; Sweet Potato, Nutritive Value; Tomato and Tomato Products, Composition; Vegetable Composition; Wheat, Carbohydrate Composition; Wheat, Parts of Grain carbohydrate equivalent A value that measures the fattening power of a ration: = %protein(1.9) + %fat(2.5) + %carbohydrate carbolic acid See phenol carbon (C) A nonmetallic element; at. no. 6; at. wt. 12.011; Group IVA of the Periodic Table; electron configuration 2 - 4 orbit K L oxidation states +2, +4, - 4. Carbon is present in all organic matter; it has the unique ability to form four covalent bonds, thus readily combining with itself and other nonmetallic elements to form hydrocarbons, carbohydrates, alcohols, amino acids, and many other types of organic molecules. See also photosynthesis See Part 2: Manure Analysis carbon, activated (active carbon; activated charcoal; amorphous carbon; carbon black; decolorized carbon) A pure form of carbon that has been made porus by destructive distillation of carbonaceous materials followed by treatment with steam or CO2—a process called activation. Cellulose residues, coal, coconut shells, coke, lignite, peat, or sawdust are used. It is used to decolorize, clarify, filter, or deodorize food; the tremendous surface area (small particle size, 3000 ft2 of surface per gram) of the microporous carbon serves to adsorb molecules of odors and colors in colloidal suspension. It is also used to concentrate organic matter for waste treatment analysis. Storage: well-closed container carbonara A sauce for pasta carbonate A salt or ester of carbonic acid (H2CO3) characterized by the divalent CO3 group carbonated beverage A supersaturated solution of CO2 and H2O under pressure; a beverage made by carcinogenic 139 absorbing carbon dioxide (15-75 lb of gas pressure per square inch which is 1-5 volumes of gas) in potable water; other ingredients include sweetening agents (dry or liquid sugars, invert sugar, dextrose, fructose, corn syrup, glucose, sorbitol, or non-nutri-ent sweeteners), acids (acetic, adipic, citric, fumaric, gluconic, lactic, malic, tartaric, and phosphoric), flavors (derived from fruit, vegetables, bark, roots, and leaves, or artificial flavor), color (food or artificial color), preservatives, and numerous optional ingredients. 12-oz can Calories 8-oz glass or bottle Cola type 95 145 Fruit flavors (10-13% sugar) 115 170 Ginger ale 75 115 Root beer 100 150 1 fl. oz = 30.5 g = 9.6 calories See Part 2: Beverage, Carbonated, Ingredients; Microbiological Media carbonated water See club soda carbon black A food color, no longer approved by the Food and Drug Administration See carbon, activated carbon dioxide (CO2) An inorganic compound; a colorless, odorless gas at room temperature, 1.5 times as dense as air; a volatile colorless liquid at -37°C; a white, snowlike solid at — 78°C that volatilizes directly into gas at room temperature (sublimes). It is nontoxic and noncombustible and is the end product of combustion and respiration. It is present in air in concentrations from 0.02 to 0.04%. It is essential in the photosynthetic reaction. Its uses and properties are: 1. Food preservation (refrigeration storage of fresh fruits and meats) 2. Carbonation of beverages 3. Leavening agent in baked goods, resulting from acid-carbonate reaction in baking powders Critical temperature 87.9°F (31.0°C); pressure 1071 psia; bp (sublimes) -109.3°F (-78.5°C); heat absorbed during sublimation 247 Btu/lb; solid density 97.5 lb/ft3, fp -69.9°F (-50.6°C) 1 lb, solid = 8.7 ft3 gas at 70°C at 1 atm pressure See also dry ice and carbonated beverage See Part 2: Carbon Dioxide Dissolved in Water; Carbon Dioxide, Weight and Volume; Refrigerant carbon disulfide (CS2) Highly flammable, inorganic liquid; has lowest autoignition point of any liquid (212°F). Used as a solvent and fumigant See Part 2: Fumigants carbonic acid (H2CO3) A weak acid formed by the combination of CO2 and H2O; the CO2 may be removed from H2O by boiling. H2CO3 ^ H + + HCO3" Kl = 4.2 X 10"7 ^ H + + C O o 2 " Ko = 4.8 x 1 0 ~ u 2H2CO3 ^ 2H + + CO3 carbon monoxide (CO) A highly toxic, inorganic gas resulting from incomplete combustion, as in automobile exhausts; it combines with hemoglobin in the blood 200 times as readily as oxygen. carbon tetrachloride (CC14) A liquid chlorinated hydrocarbon that may be used as a fumigant. Its toxicity has caused it to be prohibited from household use as a cleaning agent or as a fire extinguisher. See Part 2: Fumigants carbonyl group — C — II o Occurs in adldehydes, ketones, and organic acids. Also forms coordination compounds with metals; nickel carbonyl is extremely poisonous because it gives off" carbon monoxide. carborundum Silicon carbide; an abrasive used (can be used dry) to sharpen knives carboxyl group — C —OH Occurs in carboxylic and fatty acids; usually written COOH carboxymethylcellulose (cellulose gum; CMC; sodium carboxymethylcellulose) A synthetic water-soluble gum (polymer), in the form of a white powder or granules; it is an anionic cellulose derivative that is used as a stabilizing and thickening agent in such foods as ice cream, dairy substitutes, puddings, fruit concentrates, sauces, and baked and frozen products; it prevents sugar from crystallizing in candy. Mixed with: Gelatin—cold-water solubility Nonionic polymers (hydroxypropylcellulose or hy-droxyethylcellulose)—viscosity is increased Because the reaction occurs in an alkaline medium (Na) it is also called sodium carboxymethylcellulose. See Part 2: Stabilizers, Thickeners carboy A large, bottle-shaped container made from glass, clay, earthenware, metal, or plastic; often encased in outer wooden crates. carcass (carcase) The dressed body of a slaughtered animal, offal having been removed. MID definition: all parts, including viscera, of a slaughtered animal that are capable of being used as human food See Part 2: Edible Meat and Chilled Carcass; Pork Carcass, Retail Yield; Pork Chart carcavelos A dry or sweet dessert wine carcinogen A substance (natural or synthetic) that causes cancer in experimental animals or in humans for example, benzopyrene, benzidine, and phenanthrene. The list of known or suspected carcinogens includes several hundred compounds (some of which are insecticides) and is constantly increasing. A can-cer-producing initiator (usually) and/or promoter agent. carcinogenic Cancer producing 140 carcinoma carcinoma A malignant new growth of epithelial cells cardamine (lady's smock) A plant used in salads cardamom (cardamon; seed of paradise; Elettaria cardamomum Maton) Tiny, black, angular seeds of a reedlike plant (10 ft tall) of the ginger family used for spices (taste of anise, aromatic, pungent); buff-colored pods (\ x \ in., three cells) have been bleached but the dark ones have not. Seeds containing the spicy essence are enclosed in a capsule (which is discarded). They are harvested and carefully dried to prevent splitting of this protective covering. Terms used: Bold—large, well-formed seed Bleached—pods that have been bleached (by sunlight or chemicals) to improve color (final color is straw to white) Decorticated—seeds (strongest flavor) removed from pods Greens—natural color of pods Forms sold: Decorticated—whole seed Essential oil—3.5-7% of seed Ground—pods and seed ground together Ground seed (ground, decorticated; available in medium to fine grind)—used in baking Oleoresin Pods with seed inside Volatile oil—distilled from seed Types available: Decorticated—capsules removed Malabar—mellow aroma and flavor; 18.5 mm long Mysore—harsh aroma and flavor; used for the whole green spice; 21 mm long Whole, bleached—mature, picked after green color has faded; bleached with sulphur dioxide Whole, green—Guatemala; mature, picked while green; dried in tumblers; color preserved by treatment; not as aromatic as white Whole, straw-colored—mature; sun-dried Whole, white—Middle Eastern; sun-dried; less aromatic Used to flavor cookies, pastries, confectionery, curries, Danish baked goods, Indian curry, and soups, and to make tea. Oil of cardamon is obtained by distilling crushed seed. Composition Whole Seed Husk Acid-insoluble ash 3-3.5% max. Ash 6-9.2% max. Crude fiber 31% Moisture 11-13% max. Starch 50% Volatile oil 3-7% 4-11% 1% Weight 59-79% Composition: moisture 8-11%; protein 9-14%; fat 6-7%; average volatile oil 5% and 3.5% (v/w) min.; carbohydrate 68-69%; fiber 11-12%; ash 5-6% (8% max.); acid-insoluble ash 3% Sources: Guatemala, India, and Sri Lanka Cardamom substitutes (false cardamom): Aframomum spp.; Amomum spp. 1 kg seed = 44,000 seeds Storage (seed): cool, dry, dark place; in pods Storage (oil): full, tight container in a cool, dark place Organoleptic quality deteriorates with storage. See Part 2: Flavoring Agents, Natural cardamom essential oil An almost colorless to pale yellow oil obtained by steam-distillation of the dried fruit of cardamom; refractive index 1.46-1.466 at 20°C; sp. gr. 0.917-0.947 g/ml; optical rotation +22° to 44° cardamom oleoresin Obtained by solvent-extrac-tion (hydrocarbons, alcohol) of cardamom; volatile oil 52-67%; fixed oil 0-20% 1 kg oleoresin = 20 kg spice cardamon See cardamom cardamon oil See cardamom essential oil cardboardy Flavor of oxidized milk cardiac Pertaining to the heart cardiac muscle The involuntary heart muscle cardiga A mild, hard cheese cardinal fish (spot bass; Apogon imberbis) A warm-water; mullet-type food fish cardiolipins A phospholipid found in food cardiovascular Pertaining to the heart or blood vessels cardoon (beet-chard; cardoni; chard; Cynara cardunculus) A perennial plant similar to the artichoke that is grown for its 2- to 3-ft, grayish-green to grayish white leaf-stalks (ribs), which are blanched and (1 month required) eaten as celery, in salads and soups, and as a boiled vegetable. The leaves are used like spinach (cooked like sea kale) and the roots as a winter vegetable. The main root is also cooked (boiled) and used in salads. 650 seed/oz, germination period 12-16 days. Varieties: French (Tours)—long stem, prickles, good flavor Spanish—spineless, average flavor, run to seed eas% Storage: like celery, in the refrigerator See Part 2: Vegetable Plants CARE Cooperative for American Relief Everywhere carentan A camembert-type cheese made from cow's milk cargo container A metal container (20 ft or longer) used to consolidate smaller packages for transfer to ships, flat-bed trucks, or trains cargo preference A certain percentage of goods exported from the United States to be shipped in American ships Caribbean cabbage The root of the arum plant, used like a turnip caribou Reindeer caries Decay and softening of bone (often teeth) carignane 1) A wine grape. 2) A red table wine. 3) A French dessert wine carinthian See limburger cheese carioca A Cuban rum carload lot A shipment that qualifies for a reduced freight rate because it is greater than a specified minimum weight carminative A substance used to relieve or expel digestive tract gasses carmine A brilliant red or purplish coloring substance obtained from cochineal (insect) and used to color food and stain biological specimens; can be de-H, C CH, CH= CHC=CHCH= CHC= CHCH=colorized with 0.1-1% HC1; aluminum lake of carminic acid carminic acid (C22H20O13) The compound responsible for the color of cochineal carnauba The hardest wax known, obtained from a Brazilian palm (Copernicia cerifera); melting range 82-86°C; sp. gr. 0.997; unsaponfiable matter 50-55%; used as a candy glaze and polish Storage: well-closed container See palm See Part 2: Wax carne de sol Dried beef carne seca Dried beef carnitas Pork that is boiled, then baked, and then shredded carnivores Animals that must consume almost entirely flesh of other animals to survive, e.g., preying insects (praying mantis), birds (hawks, owls), fish (bass, marlin), and mammals (lions, mink) carob (caroub; locust bean; Ceratonia siliqua) 1) A small, Mediterranean leguminous tree that produces brown, leathery pods that are high in sugar and are used as a chocolate substitute in confections. 2) A West Indian tree that produces a gum from its bark See bean, locust; locust bean gum carob bean The fruit of the carob tree used as a substitute for chocolate; it contains only 2% fat but is high in sugar. carob bean gum A food stabilizer, thickener, and texture modifier See locust bean gum carob gum A vegetable gum containing polysaccharides See Part 2: Gums and Gelling Agents; Gum Distribution carob pod (honey bread; locust bean; Saint John's bread) The flat, leathery seed pods of the carob tree, used as a chocolate substitute. The pods are f X \ x 5 in. and contain 10 small, hard seeds. They are eaten fresh, dried, baked into hot cakes, or pressed into a thick, molasses-like syrup. See locust bean gum carob powder A flourlike powder made from ground carob pod; it resembles cocoa and is used as a chocolate substitute 3 tsp carob powder + 2 tbsp water or milk = 1 square of unsweetened chocolate Composition: moisture 11%; protein 4%; fat 1%; carbohydrate 81%; ash 2% carob seed gum See locust bean gum carrageen 141 caroid A digestive powder made from papaya or pawpaw p-carotene A yellow organic pigment found in green plants, carrots, and milk; it can be converted by the animal body to vitamin A. CHc / CHCH= CCH= CHCH= CCH= CHUsed as a nutrient, dietary supplement, or for color Storage: tight, light-resistant container See also beta-carotene See Part 2: Colors Permanently Listed; Histochemical Test; Lime Juice Composition; Vitamin Sources, Functions, and Stability carotenemia A yellow discoloration caused by excessive carotene in the blood carotenoid A class of pigments, e.g., carotene (carrots), xanthophyll (yellow corn), lycopene (tomatoes), also found in apricots, lobster, and oranges. There are many kinds of carotenoids and some have vitamin A activity carotid artery A major artery in the neck (severed at slaughter) caroube See bean, locust; carob carp An edible finfish (2-8 lb) with average to high fat content, light to moderate flavor, and light, firm meat; there are many varieties in a large family of freshwater food fish. Types: Common carp, Cyprinus carpio Crucian carp (synonym, German, or Prussian, carp), Carassius carassius Europe and Asia, Carassius carassius Furope and North America, Cyprinus carpio Japan, Carassius auratus Varieties: golden or winter; leather; mirror carpal bone Forefoot bones located above the metacarpal bones See Part 2: Bone carpal joint Wrist or corresponding joint carpel A one-celled ovary or fruit carpet grass A perennial plant used for lawns See Part 2: Seed, Germination carpet shell Edible bivalve molluscs found in Europe and North America (e.g., clams) carpet wool A rough, coarse wool; classification of breeds that produce this type of wool, e.g., Blackfaced Highland breed See Part 2: Sheep Breeds carrageen (carragheen; Iberian moss; Irish moss; Irish sea moss; pearl moss; sea moss; Chondrus crispus; Gigartina stellata) A red algae seaweed that grows in the North Atlantic and from which carrageenan is produced. It is washed, bleached (white) by the sun and dried. The gum extracted is used as an emulsifier in many foods, including blancmange; it may form both aqueous and milk gels. 142 carrageen Types: Chondrus crispus; C. ocellatus; Eucheuma cottonii; E. spinosum; Gegartina acicularis; G. pistil-lata; G. radula; G. stellata See Part 2: Gum Characteristics; Gums and Gelling Agents; Gums, Physicochemical Properties; Minerals (Trace), Limits; Stabilizers, Thickeners carrageenan (carrageenin) A phycocolloid extracted from carrageen and used in foods as a stabilizer, thickener, texture modifier, emulsifier, and gelling agent Types: Kappa—forms a brittle gel Iota—forms an elastic, syneresis-free gel Lambda—nongelling Storage: well-closed container See also carrageen; phycocolloid carre de bonneville A semisoft, strong-flavored (matured 2-4 months) cheese that has small holes, weighs 800 g, and has an orange and white rind carre de bray A small, camembert-type cheese made from cow's milk carre de Test A soft, mild-tasting, camembert-type, square-shaped, French cheese, with a floury rind, usually made from pasteurized cow's milk; packed in wooden chip, square boxes; dries out quickly if not protected Types: Carre de Test fleurie Carre de Test lave carre demi-sel A creamy-textured, mild-flavored, slightly salted cheese made from pasteurized cow's milk and cream carrier 1) Edible material to which ingredients are added. 2) A relatively tasteless liquid or solid material used to dilute or incapsulate active ingredient, i.g. Carrier Flavor form Alcohol Liquid Gum arabic Spray-dried flavors Propylene glycol Liquid Variety Shape Danvers (Processing) Broad, tapered Gold-Pak Slender Hipak Tapered Hutchinson Long, slender Imperator Cylindrical to tapered Little Finger Mores Bunching Long, slender Nantes Cylindrical Parks Munchy Hybrid Cylindrical Red Cored Chantenay Tapered to (Goldinhart) stump end 3) An individual who harbors and may disseminate an infectious agent but does not show any signs of the disease. 4) The portion of container-conveyor chair that keeps a stick of containers in a fixed place during transfer through a hydrostatic retorting cooker carrot (Daucus carota; D. carota sativa) A biennial herb that has an orange (some varieties; reddish purple, white) cylindrical to spherical root; the root is high in vitamin A (carotene) and sugar (5-15%) content and is used for human food and livestock feed. Originally from the Mediterranean and Middle East; 25,000 (cleaned) seed/oz; 7-20 days germination period; thin to 2 in. apart in rows 15-18 in. apart; harvest when root is f in. or larger at shoulder (becomes tougher with age); yield 1 bu/50-ft row. Days to Types Root shape Color maturity Smallest Almost as thick Golden, 60-68 French Forcing as long orange, Earliest Short red Horn Oxhart 5 longer Orange, 70-80 than wide; red gradual taper; 3 in. Chantenay 2 | times longer Orange, 78 than wide; red tapers to blunt tip; 4 in. Danvers Half Long Tapers to a sharp Orange, 75-80 point; 7 in. red Nantes Half Long Cylindrical; Orange, 70 8 in. red Long Slender Slight taper; Orange, 85-95 11 in. red When thinly sliced and soaked in ice water, the carrot will curl. To cook, boil or steam until tender. Length Uses Season 7 in. Table, frozen, 75 days storage 8 in. Table, frozen, 76 days canned 8 in. 11 in. 8-11 in. Garden, frozen 75 days Short 11 in. 7 in. Raw, cooked, 70 days frozen 8 in. Salads, cooked 5 in. Frozen 70 days Continued carrot oil 143 Variety Shape Length Uses Royal Chantenay Broad shoulder 6 in. Frozen, garden Royal Cross Hybrid Broad shoulder 7 in. Table, frozen, cooked Short 'n'Sweet Short taper 2 X4in. Garden, frozen, canned Streamliner Long, slender 11 in. Sweetheart Slender cylinder 6 in. Very sweet Tendersweet Uniform 9 in. Sweet, coreless Tiny Sweet Broad,tapered 3 in. Canned styles available: Diced ( j - or |-in. cubes) Julienne (sliced lengthwise) Pureed Quartered Round slices (also called cuts; max. \ in. thick) Shoestring Small baby Strips Whole Frozen styles: Chips Diced Quartered Round slices (also called cuts) Strips Whole Composition Moisture (%) Protein (%) Fat (%) Carbohydrate (%) Fiber (%) Ash (%) Sodium (mg/100 g) pH Canned Canned juice Cooked Dried Raw 92 93 91 4 88 0.5 0.4 0.9 4 1-2 0.4 0 0.2 1.4 0.2 6 5.5 7.1 85 10 2.1 1.2-3.7 0.9 0.8 0.6 6 0.8-1 236 236 33 268 47 5.2-5.8 4.9-5.3 Refuse: 20-35% tops and scarpings 100 lb, fresh carrots = 10-12 1b dry carrots 1 western crate (13 X 13 x 22.5 in.), bunched = 75 1b 1 bu, fresh, without tops = 50-60 lb = 32-40 pt, frozen = 17-22 qt, canned 10 med. carrots = 1 qt (0.75-in. slices) 2-3 lb, fresh, without tops = 1 qt, canned 2^-3 lb, fresh, without tops = 1 qt, frozen 1 lb, without tops = 6-8 med. carrots = 3 cups, grated = 2 | cups, shredded or chopped or diced = 3-6 servings, diced or shredded 1 lb, cooked = 4-5 servings 1 large carrot = 0.5 cup, thinly sliced = 0.75 cup, shredded 1 serving = 0.25 lb 1 med. carrot, sliced - 0.2 lb 1 h\ X 1-in. carrot = 50 g Drained(form) Raw drained liquid Chunks 4.8 oz 5.8 oz Diced 4 med.; 5.0 oz 5.6 oz 8.6 oz 5 oz Grated or 2-3 med.; shredded 3.8 oz 1-in. julienne 1.5-2 carrots 4.0 oz Slices 2-3 med. 5.4 oz 5.2 oz (\ in.) 4-6 oz Storage: Dig before ground freezes; cut tops \ in. from crown; store in a cool place, covered with sand or paper; can be stored in a pit or cold cellar. Removing tops increases storage life; can be stored covered (90-95% relative humidity) in refrigerator (32°F); use with 1 week to 4 months; frozen (0°F) storage life l y r See vegetable grade See Part 2: Calories, Daily Recommendations; Canned Yield; Essential Oils; Food, Composition; Frozen Food Storage; Fruit and Vegetables, Diseases; Glutamate; Microwave Cooking, Frozen Vegetables; Minerals, Food; Niacin; Nicotinic Acid, Food; Nitrate, Vegetables; Organic Acids in Fruits and Vegetables; Pectin Content; pH Values of Biological Materials; Plant Foods, Composition; Planting Density; Portion Size; Potassium; Root-Crop Characteristics; Rot Spoilage; Standards, Processed Fruit and Vegetable Products; Storage; Sugar, Vegetables; Tocopherols; Vegetable Boiling; Vegetable Composition; Vegetable Cooking; Vegetable Frozen Yield; Vegetable Plants; Vegetables, Boiling Time, Frozen; Vegetables, Canning Dates; Vegetables, Classification; Vegetables, Cooking Frozen; Vegetable Servings; Vegetables, Panned; Vegetable Planting and Maturity Chart; Vegetable Planting Chart; Vegetable Storage; Vegetable Yield; Vegetable Yield, Canned and Frozen; Vegetable Yield, Frozen, Canned, and Fresh; Vegetable Yields; Vitamin A; Vitamin A, Daily Recommendations; Vitamin A, Food carrot fly A carrot pest, attracted by the scent of the foliage carrot oil A natural food additive used to color food (orange) 1 cup carrots Boiled andSeason 60-68 days 70 days 68 days 75 days Canned Solid and 0.90-0.94 144 carrot seed oil carrot seed oil A volatile, yellow to amber oil used for flavoring in food; steam-distilled from the seed of Daucus carota; saponification value 9-58; sp. gr. Storage: full, tight, glass containers in a cool, dark place Carr's A cracker Types: Table Water; Wheat Meal carrying capacity The number of animals per unit of area (including area to produce winter feed) that can be supported carryover (end-of-year stocks) The supply of a farm commodity not yet used at the end of a marketing year cartel An arrangement among enterprises in the same field aimed at securing an international monopoly cartilage Strong, elastic connective tissue (softer than bone) associated with the bony system of the body; Precursor to same bone Sec Part 2: Bone Age cartridge A unit of use; a container made to be inserted into a dispensing device carvacrol H3C H3C Used as a food flavoring agent Storage: full, tight, glass container in a cool, dark place carvelat A mildly seasoned, smoked, semidry (or summer) sausage carving Cutting a cooked roast or fowl into portions for serving See Part 2: Beef Rib Carving; Ham Carving; Lamb Crown Roast Carving; Lamb Leg Carving; Pork Loin Carving Steam-distilled from caraway oil and used as a car-away-like flavoring agent Storage: full, tight glass container in a cool, dark place -cary- A prefix or suffix meaning nut or nucleus caryophyllene HoC Occurs in clove oil and used as a clovelike flavoring agent Storage: full, tight glass container in a cool, dark place caryopsis A grain in which the seed coat is attached to the ovary wall, the fruit and seed forming a single grain (i.e., wheat, barley) casaba A large, globular to round, slightly ribbed, wrinkled, late melon that is slightly pointed, is greenish yellow to white, has a tough rind, and weighs 4-7 lb; the stem does not separate; the flesh is sweet, juicy, soft, light green to white, and similar to a honeydew melon. The casaba belongs to the muskmelon family. See melon See Part 2: Storage casalinga A large, Italian salami made from chunk pork seasoned with garlic and black pepper Casal Mendes A carbonated white grape-juice wine casamino acid Casein hydrolyzed by acid to amino-acid state cascade A variety of bird's-foot trefoil cascarilla oil (sweetwood bark oil) A volatile essential oil obtained by steam-distillation of the bark of Croton cascarilla or C. eluteria; saponification value 8-20; sp. gr. 0.89-0.91; used as a spicy flavoring agent in food. Storage: full, tight, glass container in a cool, dark place case An enclosure, usually of standard size, to hold a given quantity of units See Part 2: Cans, Equivalent Sizes casebearer An insect; the adults are gray moths with fringed wings; the larvae are dark and form cases that are cigar- or pistol-shaped, brown or gray, and up to | in. long. The larvae make many small holes in buds and leaves. Control: remove bags and burn case hardening A crusty, outside layer formed on a food product by heat and chemical action casei factor See folic acid casein A protein that is coagulated and precipitated from milk by rennin and/or acid to form cheese. A phosphoprotein in milk; major protein fraction of milk; 3% of milk; purest dairy form is low-fat cottage cheese; vitamin-free casein is produced by hot alcohol extraction and is used as a protein basis to study vitamin deficiencies; protein efficiency ratio is 2.5. Time and temperature needed for coagulation are as follows: Temperature Time 100°C 12 h 135°C l h 155°C 3 min 2.5 lb can be obtained from 100 lb skim milk. Composition (dehydrated): moisture 8-12%; protein 83-84%; crude fiber 0.2%; fat 0.6-1.5%; ash 2.1-2.2%; pH 4.6 (isoelectric point) cassabanana (curuba; Sicana odorifera) 145 It is clearly associated with calcium. See also calcium caseinate See Part 2: Dairy Products, Composition; Glutamate; Milk, Amino Acids; Milk and Milk Products, Vitamin Content; Milk Composition; Milk, Species caseinate Casein solubilized with an alkaline substance, e.g., sodium caseinate and calcium caseinate. Caseinates improve smoothness and texture of foods. casein soy peptone agar See Part 2: Microbiological Examination of Dairy Products caserta pepperoni A meat product consisting of 75% pork and 25% beef; it originated in Italy cashcaval A provolone-type cheese cashew butter Ground cashew nuts See cashew nut butter cashew nut (Anacardium Occident ale) A hard-shelled kidney-shaped nut used for food and oil; originally from Central and South America; a medium-sized tree that will grow in dryer areas and produces a large, fleshy "apple" below which hangs a single nut; the nut kernel must be roasted and shelled. The apple, or pear, has a tart, pleasant flavor and is used in preserves and beverages; kaju is a fermented liquor made from the cashew apples. Cashew shells contain an oil that is used in varnisHes, resins, etc. 1 1b shelled cashew nuts = 4.6 lb, unshelled 1 cup = 5 oz 1 large nut = 2.3 g 1 med. nut = 1.4 g 1 fresh nut = 2.1 g Composition: moisture 5%; protein 17%; fat 46%; carbohydrate 29%; ash 3% 11-12 med. nuts (2 tbsp) = 100 calories Roasted in oil, 21 mg Na/cup (140 g) Dry-roasted, salted, 1200 mg Na/cup (140 g) See Part 2: Beans, Peas, and Nuts; Fruit Classification; Fruit Storage; Iodine and Saponification Values cashew nut butter A spread made from ground and homogenized cashew nuts See cashew butter cash flow The total funds generated by a firm for covering costs and investment cashmere A breed of fleece goats native to Tibet; the fleece is used to make cashmere fiber or goods. The goats have a white, black, blue, gray, dark brown, light coffee, or variegated outercoat (moderately long, straight, and coarse) and a white, gray, or tan cashmere undercoat (soft, fine, and nonmedullated, Bradford wool count from the 70s to the 80s). The goats are also milked. Both sexes have horns and beards and are currently found in Kashmir, Inner Mongolia, Tibet, Sinkiang (Xinjiang, northwest China), and Tsinghai Province. cash price The price in the marketplace for items to be delivered via normal market channels casigliolo A provolone-type cheese made from cow's milk casing 1) A membranous case (outer sheath) used to encase sausages and various processed meats; it may be natural or artificial. Colors used in casings are FDA-approved colors. Hog bung casing grade Export Large prime Medium prime Special prime Small prime Skips No. 1 broken shorts export and large primes No. 2 broken shorts medium, special, and small primes Width No. pieces (in.) per tierce Ove r2 | 400 1——2- 500 Il2 i l l 550 1 1 6 - 1 16 1_?_ i l l 1 16~x 16 580 ll6"~lH 600 IJL iJL 1 1 6 " 1 16 700 Overljf 800 1050Natural casing (small hog casing) Width grade (mm) Extra narrow Under 28 Narrow medium 28-32 Selected medium 32-35 English medium 35-38 Wide 38-42 Extra wide Over 42 Sheep casing Width Length of hank grade (mm) (yd) Narrow 16-18 100 Narrow mediums 18-20 100 Special mediums 20-22 100 Wide 22-24 100 Extra wide 24-26 100 2) A thin layer of soil covering compost used for growing mushrooms See Part 2: Casings, Animal; Casings, Hog; Casings, Hog and Beef; Cashings, Hog Bungs; Casings, Sheep; Casings, Terms casitone Pancreatic digest of casein casitone starch agar See Part 2: Microorganism, Media casizzolu A large, pear-shaped, mozzarella-type cheese made from cow's milk cask A variable-sized wine container, often made of wood Casman medium base A noninfusion medium developed for use as a single blood medium instead of fresh blood agar plus chocolated blood plate; used for growth of fastidious pathogens See Part 2: Microorganism, Media Caspian lamprey (Caspiomyzon wagneri) A food fish Caspian roach (Rutilus rutilus) A food fish cassabanana (curuba; Sicana odorifera) A fast-growing vine of the cucumber family that produces long, cylindrical, orange yellow fruit 146 cassareep cassareep Concentrated juice of the cassava tuber cassava (guacamote; mandioca; manioc; sagu; tapioca, yuca; Manihot utilissima; M. esculenta; M. aipi) A woody, South American, tropical plant (originally from Central and South America) from the roots of which starch is extracted. There are a bitter type (poisonous—hydrocyanic acid) and a sweet type; cyanide is released by grating and cooking. A shrub that produces swollen tuberous roots; the tubers are high in starch and low in protein, and must be cooked before eating; the tuber may be made into meal; the starch is extracted and dried, and fermented into liquor. Types: Bitter (contains hydrocyanic acid, 0.02-0.03% available HCN)—boiled, fermented, dried to a flour (farinha) Sweet (0.005-0.01% available HCN)—baked and eaten The plant is 9 ft tall and matures in 8-16 months; its growth period averages 330 days. The root is boiled or fried, or a beverage is made from its juice; also used in soup or dried for flour or starch; the root ("staff of life") remains usable when left in ground. The leaves are used as a cooked vegetable. Edible energy value 6.3 MJ/kg 1 lb = 3 cups 1 cup = 150 g (5.4 oz) Composition (tubers): carbohydrate 33%; protein 1%; fat 0.3% Composition (dried tubers): moisture 13-20%; protein 0.4-0.6%; fat 0.1-0.2%; carbohydrate 86-95%; starch 40%; glucose 30%; tapioca 10%; ash 0.2% Composition (fresh leaves): protein 4-11% Composition (dry leaves): protein 20-36% See also tapioca flour See Part 2: Starches and Starchy Roots, Composition cassava bread A steamed or baked round, flat bread made from fermented cassava (Manihot utilissima) dough casserole 1) A dish prepared as a mixture of meats, fish, vegetables, flavoring, etc. and baked in a glass or ceramic container, usually with a cover. 2) A cooking dish w\th a lid and two handles See Part 2: Microwave Processing Time; Portion Size cassette (boulette) A semisoft to soft, fermented cheese made from cow's milk; shaped into balls and wrapped in walnut leaves cassia (Cinnamomum cassia Blume) The dried bark (ground or stick form) of the cassia tree, related to the cinnamon tree; used as a spice; essential oil is oil of cinnamon or cassia, containing not more than 5% total ash nor more than 2% acid-insoluble ash; bark, buds, leaves are used for flavoring. Cassia is very similar to cinnamon (different species) in the ground form and the terms are often used interchangeably. Both cassia and cinnamon may be called cinnamon but cassia has a thicker bark and refers to the species that produces a darker, stronger, more pungent-flavored spice (most popular in the United States); protein 3-4% C. cassia Presl: Canton cassia Cassia lignea China junk cassia Chinese cassia Honan cassia Kwantung cassia Yunnan cassia C burmannii: Batavia cassia/cinnamon Cassia vera Indonesian cassia Java cassia Korintji cassia/cinnamon Macassar cassia Padang cassia Timor cassia C. loureirii:Annam cassia Danang cassia Saigon cassia Tonkin cassia Vietnam cassia C tamala: Indian cassia Producing countries: China; Indonesia; Vietnam Defect action level (whole cassia): average 5% moldy pieces by weight; average 5% insect-infested pieces by weight; 1 mg excreta per pound See cinnamon See Part 2: Essential Oils; Flavoring Agents, Natural cassia bark oil (Cinnamomum cassia) A yellow-brown liquid obtained by steam-distillation of cassia bark; contains 60-98% cinnamaldehyde eugenol cassia bud (Cinnamomum cassia) The dried, immature or unripe fruit or flower buds of the cassia tree, used as a spice and in pickling; flavor similar to the combination of cinnamon and cloves. Obtained from the same tree as cassia bark and has a similar flavor. cassia leaf oil (Cinnamomum cassia) A dark brown liquid (cassia oil of commerce) obtained by steam-distillation of the leaves and twigs of cassia; similar composition to bark oil; contains 70-93% cinnamaldehyde cassia oil A light to dark reddish brown oil obtained by steam-distillation of the leaves and bark of cassia; yellow to yellow-green oil may be obtained on redistillation. Oil and redistilled oil: Optical rotation — 1° to +1° Refractive index 1.602-1.614 at 20°C Specific gravity 1.045-1.063 g/ml Storage (oil): full, tight container in a cool, dark place cassis A sweet liqueur made from macerated black currants in brandy 1. Red, rose, and white French wines 2. Black currant 3. Alcoholic beverage or flavoring agent made from black currants and brandy cassoulet 1) A large, dark red, kidney-shaped bean See also haricot bean 2) A stew CAST 1) Council for Agricultural Science and Technology. 2) Calf antibiotic sulfonamide test catfish 147 Castel del Monte An area in southeastern Italy and the wines produced there: Red (dry and tannic) Rose (dark and fragrant) White (fresh, well-balanced) castellblanch A sparkling wine casteller A rose Italian wine castello A sharp cream cheese castelmagno A strong-flavored blue cheese made from cow's milk castelo branco A strong, peppery, fermented, semisoft, esbareich-type cheese made from ewe's or goat's milk caster See sugar, caster cast iron The heaviest metal used for cooking containers. It heats slowly, retains heat well, does not heat as evenly as aluminum or copper; will rust if not seasoned and dried castle See schloss cheese castle cheese See schloss castor bean (castor-oil plant; christi palma) The fruit (large, flat) or seed pod of the castor plant (Ricinus communis); it is not a true bean or a food crop; source of castor oil and other drugs. Both plant and seed contain a poisonous alkaloid; meal can be detoxified and used as livestock feed. Seed—45% oil, 1-3 seed/pod, obovoid-shaped, resembles a bean, mottled, striped, or solid gray-brown color; 46 lb/bu See Part 2: Oils, Seed and Fruit; Poisonous Plants; Protein Factors castor cake (castor pomace) Contains 5.4% nitrogen, 1.8% phosphate (P2O5), 1% potash (K2O), and 0.75% lime oxides (CaO + MgO) castor oil The nondrying oil expressed from castor beans (Ricinus communis); used as a laxative and in other Pharmaceuticals. Used in food as an antisticking agent, release agent, and component of protective coatings. Flash point 230°C Iodine number 82-90 Refractive index (15.5°C) 1.479-1.481 Saponification number 175-185 Specific gravity 0.945-0.967 Storage: tight container in a cool place See Part 2: Fats and Oils, Physical and Chemical Properties; Fatty Acids, Fats and Oils; Oil or Fat, Characteristics; Refractive Indices, Fats and Oils; Specific Gravities, Fats and Oils; Unsaponifiable Matter castor oil meal Used as a rather complete fertilizer castor sugar Granulated sugar refined to a finer grain; 2 cups = 1 lb castration Removal of the testicles from a male or sex glands from a female. It enhances fattening, i.e. steer, barrow, wether Desired age: calves, 2 weeks to 2 months; pigs, 3 to 4 weeks; lambs 1 to 2 weeks Methods: knife (use afly-repellent, e.g., pine tar, and a disinfectant around wound); elastrator (rubber rings); emasculatome (clamp) CAT Computer-assisted axial tomography catabolism The process of breaking down or destruction. Release of energy and the burning of materials, a biochemical process of degradation that takes place in the body Catalana A Mediterranean class of chickens that lays a white-shelled egg catalase An enzyme that breaks down hydrogen peroxide to water and oxygen catalyst A substance that speeds up a reaction without undergoing permanent chemical change. Enzymes are organic catalysts. Most catalysts used in industry are inorganic, e.g., metals or their oxides. Nickel is a catalyst for hydrogenation of vegetable oils to solid fats used in cooking, e.g., Crisco. Catawba 1) A variety of American grape; 2) An amber, full-bodied wine catchup (catsup; ketchup) 1) A tomato sauce with vinegar, sugar, and spices 1 cup = 275 g (9.6 oz) Composition: moisture 69%; protein 2%; fat 0.4%; carbohydrate 25%; ash 4%; 155 mg Na/tbsp Also sauces made from other fruits, vegetables, or nuts (e.g., cranberries, cucumbers, grapes, walnuts) Storage: After opening, cover and refrigerate. 2) A salty extract of fish, walnuts, mushrooms, and especially tomatoes See Part 2: Standards, Processed Fruit and Vegetable Products; Tomato and Tomato Products, Composition; Vegetable Composition catering Preparing and serving snacks and meals for groups of people caterpillar See red-humped caterpillar; walnut caterpillar, yellow-necked caterpillar catface Occurs wherever tomatoes are grown; affected fruits are malformed and have cellular indentations on their stem. Control: grow locally recommended varieties catfish (bullhead; blue channel; channel catfish; dogfish; flathead; fiddler; ocean catfish; sea wolf; wolfnsh; Ictalurus) A lean fish caught in rivers and used for food; it is scaleless and has catlike teeth. A large class of fish; a few of the more important ones are the following: Atlantic (Anarhichas lupus) Banded—See Atlantic wolfnsh Bering wolffish (A. orientalis) Blue catfish (/. furcatus)—forked tail, small head, anal fin with more than 30 rays Blue Sea Cat or Northern wolfnsh (A. denticulatus) Bullhead (/. spp.) Channel (freshwater) catfish (/. punctatus) forked tail, rounded anal fin with fewer than 30 rays; raised commercially; albino type also available Freshwater /. spp. (synonym, Pilodictis olivaris) Spotted Sea Cat (A. minor) White catfish (7. catus)—large head 148 catfish Other species include the following: Amiuridae lacustris Amiurus nebulosus I. ponderosus Parasilurus aristotelis Silurus glanis Commercially raised channel catfish weigh 1-4 lb and have firm but soft white meat that does not flake, a high fat content (5.2%), and light to moderate flavor. Small fillets = 0.3-0.4 lb Skinned and dressed = \ lb Pan dressed = 5-6 oz Water quality for growth: pH 6.5-8.5 Hardness 20-200 ppm Oxygen 3 ppm min. Temperature—4 months above 70°F See Part 2: Minerals, Food catgut Dried colons of sheep and oxen, split into threads cathepsin A proteolytic enzyme (proteinase) present in most cells cathode Negatively charged electrode. 1) Electron-emitting portion of a tube; may be either heated (directly or indirectly) or cold (metallic salt or mercury). 2) Electrode that allows current to leave a vessel cathode ray A stream of electrons emitted by the cathode of a gas-discharge tube or by a hot filament in a vacuum tube. The electron beams that are used in food irradiation are generated by accelerators and are cathode rays. cation A positive ion, e.g., Na+, Ca2+ cationic Containing a positive charge or charges catjang See asparagus pea catmint (catnip; Nepeta cataria) A mint used as an herb. Herbaceous plants whose shoots can be used in salad See catnip catnip (Nepeta cataria) A perennial or annual herb that attracts cats; fresh or dried leaves can be brewed to make a tea. See catmint catobolism Complex substance being broken down by living cells to more simple substances catsup To remove stain from cloth, remove excess catsup, soak for a minimum of 30 min in cool water, wash in warm suds, and rinse; bleach if necessary Composition: regular 156 mg Na/tbsp (15 g); low-sodium 3 mg Na/tbsp (15 g) See catchup Cattalo A buffalo-bison hybrid cattle Bovine ruminant animals raised for milk, beef, and work: Bos taurus, Europe; B. indicus, Indian and Africa; dressing percentage 54.9. Weight at maturity 500-2500 lb; age at puberty 6-9 months; 15-60 females served by one male; 800 x 106 sperm/ml semen; 5 ml semen per ejaculation; frequency of ovulation 20-21 days; duration of estrus 14-18 h; time of ovulation 14 h after end of estrus; gestation period 283 days; one offspring per gestation. The male is called a bull; female is called a cow. See beef dairy cattle; dual-purpose cattle See Part 2: Cattle; Muscle and Body Weight; Reproductive Cycle; Teeth Eruption catty A weight of tea 1 catty = l | lb avdp. catupiri A semisoft, mildly acidic smooth cheese made from cow's milk (rennet is used) caudal Associated with or relating to the tail or coccyx of an animal See Part 2: Bone caudal vertebrae Tail bones located to the rear of the sacral vertebrae; number varies with species and individual animals in the same breed See also vertebrae caudle sauce A sweet rum or brandy sauce flavored with lemon caul (mesenteric; web) The membrane enclosing the intestines caul fat (omenturn) A loop of fat that supports the stomach and surrounds the viscera See also web fat cauliflower (heading broccoli; Brassica oleracea; B. oleracea botrytis; B. oleracea capitata) A sulfur-containing vegetable whose flower is used for food. A single-stem plant with a compact, white head, or curd (there is also a purple type, sometimes called cauliflower broccoli, that loses its color upon cooking), composed of flower buds and surrounded by green leaves (jacket leaves); may be eaten raw but is usually cooked or pickled. Originally from the Mediterranean and Middle East; 9000-14,000 seed/oz; transplant 18 in. apart in rows 30 in. apart; germination period 4-7 days; matures in 100 days. To cook: Boil or steam 5-25 min or until tender; lemon juice in cooking water will maintain white color; if frying, oil temperature should be 190-196°C (375-385°F). When frozen, it is separated into florets (freezing point 30.3°F). A slightly granular texture of curd is called ricey; it will not hurt eating quality if surface is compact. Summer cauliflower (B. oleracea botrytis) Winter cauliflower—broccoli Types: Purple, long season (cauliflower broccoli) Early Purple Head St. Valentine White, late season Dry weather Vietches Autumn Giant White, short season Dwarf Erfurt Snowball (A; Imperial; X) Winter cauliflower varieties (maturity after transplanting): Christmas (early) Early Pearl (early) February (mid-season) Late Pearl (late) March (mid.-season) Mayflower November-December (early) St. Valentine (late) caustic soda (sodium hydroxide) 149 Variety Maturity (typical (after Curd varieties) transplanting) Plant Leaves appearance Curd color Use Burpeeana Early; 58 days Long jacket Round White Frozen Danish Giant 70-80 days Large White (dry weather) Early Snowball 50-60 days Dwarf Med.-green Uniform, solid, Ivory white (Snowball) med. size Imperial 19-6 Large; cover head Purple-headed Late; Holds longer No need to tie 6.5 in.; Turns green Frozen type 80-85 days leaves to blanch loose head upon cooking (good flavor) (purple head) Self-Blanch Late; 68 days Curl over head Large; 7 in.; White solid; fine texture Snow Crown Early; 53 days Vigorous Upright leaves Smooth; White Cooked;raw; protect curd over 2 lb frozen Snowdrift 60-65 days Large Protect curd Large; free of in early defects development Snowflower Early Snow King 55 days Erect Short stems Over 2 lb; Pure white compact head Super Snowball Early; Dwarf Blue-green; 6.5 in.; White 55-60 days protect head compact, solid Grades: etables; Microwave Processing Time; Minerals, Food; A—white or creamy white Niacin; Nitrate, Vegetables; Organic Acids in Fruits B—slightly gray or brown but turns white when and Vegetables; Phosphorus; Plant Foods, Composicooked tion; Planting Density; Portion Size; Riboflavin; Stor-Composition: fiber 1.29c (cooked), 1.8% (raw) age; Sugar, Vegetables; Thiamin; Vegetable Boiling; Refuse: 55% leaves and stalks Vegetable Composition; Vegetable Cooking, Frozen; 100 lb fresh = 12-14 lb, dry Vegetable Frozen Yield; Vegetable Planting and Ma-1.5-bu crate = 37 lb turity Chart; Vegetable Planting Chart; Vegetable 3 qt cauliflower florets (3 med. heads) Plants; Vegetables, Boiling Time, Frozen; Vegetables, = 5 pt, pickled Classification; Vegetables, Cooking Frozen; Vegetable 1 part freeze-dried weight Servings; Vegetable Storage; Vegetable Yield; Veg= 11 parts fresh weight etable Yield, Canned and Frozen; Vegetable Yield, 21 lb = 1 qt frozen Frozen, Canned, and Fresh; Vegetable Yields; Vita1 lb, fresh = l\ cups min C = 2-5 servings cauliflower, soup 10 oz, frozen = 3 servings 1 med. head, fresh = 13 oz, frozen Prepared = 4 servings Composition Dehydrated with water 1 serving = 0.5 lb = 0.25 med. head Moisture (%) 4.4 92.9 1 cup = 105 g (3.7 oz) Protein (%) 15.3 1.1 1 cup buds = 3.6 oz Lipid (%) 9.1 0.7 1 cup slices = 3 oz Carbohydrate (%) 56.6 4.2 1 cup, boiled, drained = 6.4 oz Fiber (%) 1.0 0.07 1 bud, sweet, pickled = 0.5 oz Ash (%) 14.6 1.1 Composition (raw): moisture 91%; protein 3%; fat 0.2%; carbohydrate 5.2%; ash 1%; pH 5.6' caustic lime A liming material composed of 85% Storage: in pits or cold cellars; in refrigerator (32°F), CaO; each pound has the neutralizing equivalent of in crisper or plastic bag (85-90% relative humidity); 1.5-1.75 lb of CaCO3 (or approximately this quantity use within 3-14 days; frozen (0°F) storage 1 yr of dolomitic limestone). See pickle See Part 2: Cabbage Looper; Calories, Daily Recom- caustic potash (KOH) Potassium hydroxide mendations; Frozen Food Storage; Fruit and Vegeta- caustic soda (sodium hydroxide) (NaOH) A strong, bles, Composition; Fruit and Vegetables, Diseases; alkaline cleaner with high germicidal and dissolving Frying Time; Iron; Microwave Cooking, Frozen Veg- action but with poor deflocculating and emulsifying 150 caustic soda (sodium hydroxide) power; it is very corrosive and will burn skin; usually available in solutions of various concentrations See Part 2: Concentration of Commercial Strengths of Acids and Bases; Detergent Properties; Normal Solutions; pH, Standard Solutions; Reagents, Normal Solutions; Sodium Hydroxide Solution cavdar A creamy, semisoft, surface-bacteria-ripened, mild-flavored cheese caveat emptor "Let the buyer beware." The purchaser buys at his or her own risk. caveat venditor "Let the seller beware." The responsibility for defective goods lies with the seller. caviar (caviare) Roe (eggs) of sturgeon (black caviar) or other fish (e.g., bream, carp, catfish or paddlefish, coalfish, codfish, haddock, lake herring, lumpsucker, mullet, pike, salmon, spoonbill, tuna, or whitefish); prepared by a special process (maturation and salting); should be labeled to indicate type of fish; red caviar is roe of salmon; pH 5.4 Pro- Carbohy-Moisture tein Fat drate Ash Granular 46-57 27 15 0-3 Pressed 36 34 17 5 Forms: Beluga—large-grained, from Beluga sturgeon Bulgua—from large sturgeon Dried pressed—pressed to remove liquid (keeps longer) Grainy (dry)—eggs easily separated Malossol—best quality, made during winter, mildly salted (3-4% salt) Osetr—from med. to small sturgeon Paste Payasnaya—course-grained heavily salted, black caviar damaged in the sieving process Salted (approximately 10%) Sevruga—small-grained, from small sturgeon Type by fish and location caught Type by maturity Term Maturity Kegged Not fully mature Malossol Fully mature Pressed Overmature Curing method Regular salt Very little salt Soft; very small amount of salt; pressed in linen bag cayenne (Capsicum, frutescens L.) Pods of the red pepper (Capsicum) plant used as seasoning. Extremely "hot," burning taste. Cayenne pepper is hotter and has a duller color than red pepper and is made from different varieties of hot pepper. 1 part freeze-dried weight = 15 parts fresh weight See capsicum; pepper (Capsicum); pitanga; Tabasco sauce; tobasco cayo verde A citrus liqueur made with lime cc Cubic centimeter CCC See Commodity Credit Corporation CCTI Composite Can and Tube Institute Cd Symbol for the element cadmium CDC Centers for Disease Control of the U.S. Public Health Service CDLB Food Safety and Inspection Service (FSIS), Science, Chemistry Division, Chemistry Division Laboratory Branch, Beltsville, Maryland Ce Symbol for the element cerium cebrero A semisoft, mildly acidic, smooth, mush-room-shaped cheese that is made from cow's milk and is matured 3-4 days; a sharp, creamy, slightly blue cheese with a fine texture and yellow rind cebu A rennet or fermented cheese that is made from buffalo's milk and is soaked in brine and consumed fresh Cecidomyia viticola A small midge causing trumpet or grape tube galls Location Natural caught Label Fish color Color added Alaska, Salmon, Salmon Red or Red (most Washington Red orange of the time) state Caspian Sea Russian, Sturgeon Gray-black None Iranian to black Iceland Lumpfish Lumpfish Tan Black United States, Whitefish Whitefish Tan Black Canada, Great Lakes celery (ache; smallage; Apium graveolens) 151 cecil A provolone-type cheese cecum (caecum) An intestinal pouch at the junction of the small and large intestine; blind end section of the digestive tract between the small and large intestine; larger size in nonruminants that utilize forage cedar 1) An essential oil (cedarleaf oil, thuja oil, white cedarleaf oil) obtained by steam-distillation from the cedar tree (Thuja occidentalis); used as a flavoring agent in food Storage: full, tight, glass container in a cool dark place 2) A tree that is fair for firewood (18 x 106 Btu/cord, 20% moisture), easy to start, and difficult to split and that produces medium smoke, good coals, and many sparks See Part 2: Essential Oils cedur nut The nut of various fir and pine trees; it can be eaten raw or roasted and is often mixed with sugar and made into nougat candy. celans A small (more than 20 fish/kg) sardine Celebes kalossi A rich, well-balanced, Indonesian or East Indian coffee with piquant aroma and full body celeriac (celery knob; celery root; knob celery; turnip-rooted celery; Apium graveolens var. rapaceum) A biennial plant similar to celery, with a swollen base (up to 4-in. diatn.); it is celery-flavored and used in salads; the swollen base of the stem is the part eaten as a raw (grated and used in salad), cooked (soups and stews), or pickled vegetable. The tough skin must be removed before eating. 70,000-84,000 seed/oz; 12-day germination time; it is harvested when it has a 2 to 3-in. diam., and it looks somewhat like a light brown rutabaga; the root keeps well and has the flavor of celery with extra nuttiness. Storage: in colored plastic bag; refrigerate (32°F, 90-95% relative humidity); use in 6 months. Maturity Variety (days) Alabaster 120 Large Smooth Prague; 110 Giant Prague (turnip-rooted celery) Composition (raw root): moisture 88%; protein 2%; fat 0.3%; carbohydrate 8%; ash 1% See Part 2: Planting Density; Root-Crop Characteristics; Storage; Vegetable Planting and Maturity Chart; Vegetable Plants; Vegetable Yields celery (ache; smallage; Apium graveolens) A shallow-rooted, biennial vegetable whose leaf stem is used as food Leaf Stalk—eaten raw or boiled and used as a condiment (in soups, stews, and green salad) Outer branches and leaves—used in soups and broth, and as a substitute for celery seed; Root—grated and eaten raw or used as a vegetable (boiled, 20-25 min) Seed—used as a flavoring Canned style available—hearts are cut in half and placed in a light brine. Blanching improves tenderness and palatability (removes bitterness). Pascal celery is tender without bleaching. Place narrow strips in ice water to curl and chill; 60,000-84,000 seed/oz; 12-day germination period; transplant 7 in. apart in rows 24 in. apart; often 120 days to maturity Varieties: Green Beacon Florida Fordhook Giant Pascal—135 days to maturity Golden Crisp—135 days to maturity Greenlight or Golden Utah Yellow (self-blanching)—milder flavor Cornell-19 Easy blanching—125 days to maturity Golden—114 days to maturity Golden Detroit Golden Plume Michigan Golden Summer Pascal (Waltham Improved) White Plume—113 days to maturity Type Aroma Flavor French Sweet, herbal, Bitter, pleasant tenacious, citrus Indian Lemonlike, sweet, Sweet, pleasant, herbal, tenacious bitter To cook: Steam or braise 10-16 min or until tender. Freezing point 31.6°F Refuse: 35% tops and trimmings 1 crate = 60 lb 7 bunches = 50 servings Root flesh Use White; Boiled, soups, stews 2 X 4 in. raw, stored 1 part freeze-dried weight = 23 parts fresh weight 1 lb = 2 bunches 1 lb, raw, chopped or diced = 5-8 servings = 4 cups, diced and cooked 1 lb, cooked = 4-7 servings 1 med. bunch = 4.5 cups, chopped 1 cup, chopped = 2 med. stalks 1 cup, raw = 40 g 1 cup chunks, raw = 4.2 oz 1 cup slices, raw = 2 stalks = 3.8 oz 1 cup chunks, boiled and drained = 5.4 oz 1 cup slices, -boiled and drained = 6 oz 1 cup, cooked = 150 g 152 celery (ache; smallage; Apium graveolens) Variety Season Cornel-19 Fordhook 130 days from seed Giant Pascal 135 days from seed Golden Detroit Early crop Golden Plume Early crop Golden Self-Blanching 118 days from seed Green Light Late crop Michigan Golden Summer Pascal Early crop (Waltham Improved) Tendercrisp 105 days from seed Utah 52-70 Late crop 1 stalk = 0.5 cups, chopped or thinly sliced = 25 g 8 X 1.5-in. (roast end) outer stalk = 1.4 oz 1 serving = 0.25 med. to large bunch Composition (raw): moisture 94%; protein 0.9%; fat 0.1%; carbohydrate 4%; ash 1%; pH 5.7-6.0; 151 mg Na/cup (diced); fiber 3% (raw), 2.4% (cooked) Storage: In refrigerator (31-32°F), in crisper or plastic bag (90-95% relative humidity); use within 3 days to 2 months. See Part 2: Essential Oils; Flavoring Agents, Natural; Fruit and Vegetables, Diseases; Minerals, Food; Nitrate, Vegetables; Plant Foods, Composition; Planting Density; Potassium; Rot Spoilage; Soups, Composition; Storage; Sugar, Vegetables; Transit Temperature; Vegetable Boiling; Vegetable Composition; Vegetable Planting and Maturity Chart; Vegetable Planting Chart; Vegetable Plants; Vegetables, Classification; Vegetable Servings; Vegetable Storage; Vegetable Yields celery cabbage See Chinese cabbage celery, cream of, canned soup Condensed, prepared with Composition Condensed Milk Water Moisture (%) 85.0 86.5 92.3 Protein (%) 1.3 2.3 0.7 Fat (%) 4.5 3.9 2.3 Carbohydrate (%) 7.0 5.9 3.6 Fiber (%) 0.3 0.1 0.1 Ash (%) 2.2 1.5 1.1 celery, cream of, soup Prepared Composition Dehydrated with water Moisture (%) 4.6 93.4 Protein (%) 15.0 1.0 Fat (%) 9.3 0.6 Carbohydrate (%) 55.9 3.8 Fiber (%) 1.1 0.1 Ash (%) 15.2 1.0 Growth habits Use Self-blanching Green; stocky, Stores well compact; 16 in. Green; tall, thick Fresh; stores well Self-blanching Self-blanching Self-blanching; No need to blanch; compact, stringless fresh Self-blanching Tall, thick; Relish dark green Green celery, dehydrated The following types are available (source—California): Crosscut—from the ribs Diced and flaked—from both ribs and leaves Minced and diced—from the ribs Powdered—from the ribs celery flake Flaked leaves and stalks of celery that have been dehydrated celery fly A pest that attacks celery, parsnips, and parsley. The adult fly lays eggs on underside of leaves and these eggs develop into maggots that enter the leaves. celery knob See celeriac celery, oleoresin A dark green to greenish black product obtained by solvent extraction of celery seed, containing the following: Propylene glycol 20.0% max. Resin 73.5% min. Volatile oil 6.5% min. celery salt A mixture of salt and ground celery seed; used in seasoning celery seed (Apium graveolens L.) The tiny (^ in. long), brown, dried fruit and seed (whole or ground) of a plant related to but not the same as the vegetable, or common, celery; used as a spice (has a pronounced fresh celery flavor); India is the source. Types: whole; ground (medium grind); celery salt (ground seed mixed with salt) Used for pickling and in salads and salad dressing Composition: moisture 6-7% (10% max.); protein 18-19%; fat 25-26%; carbohydrate 41-42%; fiber 11-12%; ash 8-10 (10% max.); acid-insoluble ash 2%; average volatile oil 1.75% (v/w) min.; average nonvolatile extract 16% min. Storage (seed): cool, dark, dry place See Part 2: Spices, Microbial Content celery-seed oil A volatile oil obtained by steam-dis-tillation of the seed of Apium graveolens; used as a flavoring agent in food; saponification value 35-75; sp. gr. 0.871-0.910 Storage: full, tight, glass container in a cool, dark place centimeter (cm) 153 celery root 1 cup, peeled and cut into thin strips = 8 oz celiac Pertaining to the belly or abdomen; a disease in which fats are not absorbed celialgia Pain in the abdomen; abdominal colic cell A unit of living matter. A muscle cell is called a fiber. cellar, wine Best temperature for wine storage is 55 ± 6°F cellophane A transparent film made of regenerated cellulose and coated or treated with lacquers or polymers; relatively permeable to air and moisture when wet, less permeable when dry See Part 2: Frozen Food Containers; Film Gauge cellular glass A porous glass used as an insulating material See Part 2: Insulating Value cellular transformation A normal cell changes to malignant growth by changes in form, structure, or function cellulose [C6H10O5)n] A carbohydrate polymer made up of glucose units joined in the form of long chains; the links are 1 and 4 as in starch, but the linkage to carbon 1 is beta (linear chain) in cellulose and alpha (helical or spiral chain) in starch. It occurs in plants (one-third of all vegetable matter) and is not digestible by humans. Some cellulose derivatives are used as food stabilizers, thickeners, or texture modifiers. Cellulose content: wood 40-50%; annual plants 35-40%; cottonfiber 98% See Part 2: Cellulose Formula; Histochemical Test; Wheat, Parts of Grain cellulose acetate A cellulose ester, used as a packaging material See Part 2: Plastic Permeability cellulose gum See carboxymethylcellulose cellulose, microcrystalline (cellulose gel) Purified, partially depolymerized cellulose used as an anti-caking agent, binding agent, tableting aid, disintegrating agent, or dispersing agent Storage: well-closed container cellulosics Cellulose material esterified with thermoplastics cell wall A rather heavy structure in plants that is outside the cell membrane and gives the cell rigidity and strength. It is composed primarily of cellulose. Celotex A proprietary product made from sugar-cane waste (bagasse) and used as insulating board See Part 2: Insulation Celsius Temperature scale also known as the centigrade scale in which one degree is equivalent to -^ the difference between the temperature of melting ice and boiling water at standard atmospheric pressure celtuce (Lactuca sativa asparagina) A vegetable salad plant; young leaves are eaten as lettuce or "greens;" stems (12 inch) are peeled and eaten like celery, raw or cooked. A plant that looks like a cross between celery and lettuce and matures in 90 days cement A mixture of alumina, silica, and lime (often with sand) that will harden when water is added. Such mixtures are called hydraulic cements, the water entering into a chemical reaction to form a hydrate. Portland cement is of this type 1 barrel = 4 bags = 376 1b See Part 2: Insulation, Conductivity Values c-enamel can coating See zinc oxide can coating cendawen jerami Straw mushroom cendre A blue-colored cheese, obtained by maturing in wood ashes cendre d'Argonne A rocroi-type cheese matured in wood ashes cendre de Champagne A rocroi-type cheese matured in wood ashes cendre de la Brie Cow's-milk cheese cendre de l'aisy A soft cheese made from cow's milk with washed rind; matured in ashes from vines centare A measure of area equivalent to 1 square meter 1 centare = 1550 square inches (in.2) centaury A bitter-tasting herb center Middle point or place See Part 2: Pork Loin Nomenclature; Pork Yield center slice A slice cut no more than 1 in. on either side of the center centi- (one-hundredth; 0.01) A prefix for quantities 100 times as small as the base unit centigrade (°C) A temperature scale in standard scientific use invented by Celsius and now generally called by his name: boiling point of water = 100°C; freezing point of water = 0°C °C = |(°F - 32) °F = Fahrenheit °C = °R(f) °R = Reaumur °K = °C + 273.15 °K = kelvin °F = (°C x | ) + 32 °R = °C x | See Part 2: Temperature centigram (eg) A unit of metric weight 1 eg = 10 milligrams (mg) = 10 cubic millimeters (mm3) of water = 0.01 gram (g) centiliter (cl) A unit of metric volume 1 cl = 10 milliliters (ml) = 10 cubic centimeters (cm3) = 2.705 drams = 0.6103 cubic inch (in.3) = 0.338 fluid ounce (oz; U.S.) = 0.3382 ounce (oz; 4 g fluid) = 0.01 liter (1) centimeter (cm) A unit of metric length 1 cm = 1 x 108 angstroms (A) = 10,000 microns (/im) = 393.7 mils = 10 millimeters (mm) = 0.3937 inch (in.; U.S.) = 0.01094 yard (yd) = 10 ~2 meter (m) = 0.032808 foot (ft; U.S.) = 1 x 10 ~5 kilometer (km) = 6.2137 x 10 ~6 statute U.S. mile 2.54 cm = 1 in. 30.48 cm = 1 ft 154 centimeter-dyne (cm-dyn) centimeter-dyne (cm-dyn) 1 cm-dyn = 1.020 X 10 ~3 centimeter-gram (cm-gram) = 1.020 X 10 ~8 meter-kilogram (m-kg) = 7.376 x 10-8 pound-foot (lb-ft) centimeter-gram (cm-g) 1 cm-g = 980.7 centimeter-dynes (cm-dyn) = 1 X 10 ~4 meter-kilogram (m-kg) = 7.233 x 10~4 pound-foot (lb-ft) centimeter of mercury (cm Hg) A measure of pressure 1 cm Hg (at 0°C) = 136 kilograms per square meter (kg/m2) = 27.845 pounds per square foot (lb/ft2) = 13.595 grams per square centimeter (g/cm2) = 0.446 feet of water at 4°C = 0.1934 pounds per square inch (lb/in.2) = 0.013158 atmosphere (atm) = 0.013 kilogram per square centimeter (kg/cm2) centimeter per second (cm / s) A measure of velocity 1 cm/s = 1.9685 feet per minute (ft/min) = 0.6000 meter per minute (m/min) = 0.03600 kilometer per hour (km/hr) = 0.0328083 foot per second (ft/s) = 0.02237 miles per hour (mi/h) = 0.0143 knots = 3.728 X 10~4 mile per minute (mi/min) centimeter per second per second (cm / s / s) A measure of acceleration 1 cm/s/s = 0.036 kilometer per hour-second (km/h/s) = 0.03281 foot per second per second (ft/s/s) = 0.02237 mile per hour per second (mi/h/s) = 0.01 meter per second/per second (m/s/s) centipoise (cP) 1 cP = 2.4 pound per foot-hour (lb/ft-h) = 0.01 gram per centimeter-second (g/cm-s) = 6.72 X 10 ~4 pound per foot-second (lb/ft-s) centrifugal force A force exerted outward from the center of gravity Centrifugal force = 0.00001118(radius in centimeters) x (rpm)2 x (no. of times greater than gravity) Centrifugal force (gravity) (velocity in feet per second)2 ~ 32.16 x (radius of circle in feet) = 14.2 x 10~6 x (peripheral diameter in inches) x(rpm)2 Centrifugal force (grams) = 1.118(weight in grams) x (radius in centimeters) X(rpm)2 x 10 " 5 Centrifugal force (pounds) (weight of body in pounds) x (velocity in feet per second)2 32.16 x (radius of circle in feet) centrifuging Spinning a mixture and using the centrifugal force to separate ingredients of differing densities; used to clarify extracts. Separation by centrifugal force, e.g., separating cream from milk centriole A division center of a cell; meiotic pole Centro Internacional de Agricultura Tropical (CIAT) An agricultural research center, located in Columbia, that concentrates on the common bean, rice, beef, cassava, and maize; part of the Consultative Group for International Research (CGIAR) Centro Internacional de la Papa See Potato center Centro Internacional de Mejoramiento de Maiz y Trigo See Wheat and Corn Center century plant A Mexican Agave plant that flowers once and dies See Part 2: Poisonous Plants cep (Boletus edulis) An edible fungus with a smooth brown cap, white flesh, tinged with pink, and a stout stalk; often 6-in. diam. with a strong flavor; often canned in olive oil or sauce cepe A species of Boletus mushroom; edible fungus cephalin A phospholipid associated with lecithins in egg yolk and some animal tissues; a compound of fatty acids and phosphorus cephalopod Octopus; squid cerasella Cherry brandy cercospora leaf spot (angular leaf spot) A fungal disease of muscadine grapes; it can be easily controlled by the application of a fungicide cercospora spot (blotch) An avocado disease caused by Cercospora purpurea; small, scattered, slightly sunken, greenish white areas that develop into brown spots that may increase in size to a hard, brown, cracked, dead tissue. The disease does not penetrate the flesh but allows other fungi to do so. cereal Dry fruit of certain grasses (e.g., barley, buckwheat, corn, oats, rice, rye, and wheat); used in several forms (e.g., flour, flaked, granualted, malted, meal, puffed, and shredded) for making breakfast food, bread, flour, meal, alimentary paste, and starch. Rice and wheat are used primarily for humans, barley and oats for livestock. 1 cup oatmeal or cereal, not puffed = | cup farina = l\ cups dry cereal, popped or puffed Storage (breakfast-type): at room temperature, in tightly closed containers; inspect often for weevils. See Part 2: Calcium, Daily Recommendations; Calories, Daily Recommendations; Cereal By-Products, Composition; Cereal Composition; Cereal Enrichment; Cereal Fortification; Cereals, Vitamin and Mineral Content; Cereal, Nutrient Content; Food Guide; Iron, Daily Recommendations; Niacin, Daily Recommendations; Nicotinic Acid, Food; Portion Size; Protein Factors; Riboflavin, Daily Recommendations; Riboflavin, Food; Spoilage, Carbohydrate Foods; Storage, Dry; Storage, Times; Thiamin, Daily Recommendations; Thiamin, Food; Vitamin A, Food cereal grains Grains used for human food; e.g. wheat, rice, or rye cereal leaf beetle (Oulema malanopus L.) An insect; the larvae and adults skeletonize leaves of wheat plants cerebellum The rear portion of the brain that directs coordination of movements cerebrum The front area of the brain that consists of two hemispheres and is responsible for consciousness Cerelose Glucose, prepared commercially from starch ceriman A climbing vine that has a conelike fruit See Monstera deliciosa cerium (Ce) A rare earth element of the lanthanide series; at. no. 58; at. wt. 104.13; Group IIIB of the Periodic Table; oxidation states +3, +4; electron configuration 2-8-18-19- 9- 2 orbit K L M N O P cero See mackerel Cerons A full, sweet, white wine (between the Graves and Sauternes) produced in the Bordeaux (southwest) region of France cerotic acid [CH3(CH2)24COOH] A saturated fatty acid obtained from various waxes See Part 2: Saturated Fatty Acids certificate of origin A document required by customs officials, identifying the origin of imported goods Certified Atlantic A variety of alfalfa Certified Buffalo A variety of alfalfa certified pork Pork passed by the USDA as being free of trichinae; pork that has been treated by freezing to destroy any possible trichinae; often used in sausage products that will not be cooked during processing Certified Williamsburg A variety of alfalfa certosa A creamy, semisoft, surface-bacteria-ripened, mild-flavored, cheese made from cow's milk certosina A creamy, white cheese made from cow's milk cervalat (cerevelat; cervelat; cervelet) 1) A semi-dry sausage made chieflyfromfinely chopped beef (or all beef) with a little pork; it is given a heavy smoke and allowed to dry. 2) A batter-type, cooked, smoked, American sausage made from medium- to coarse-chopped beef and pork, usually with little pork (sometimes equal pork and beef) that is fermented and/or dried or semidried, available in links, rings, or large-diameter casings; max. moisture-protein ratio (MPR) of 3.7:1 and dry MPR of 1.9:1 or less Varieties: Farmer's—coarsely chopped; straight lengths (smaller casings) Goteborg—coarsely chopped; salty, heavily smoked Gothaer—very lean pork,finely chopped and cured Holstein—coarsely chopped; horseshoe-shaped Landjaeger—large, frankfurter size but pressed flat, smoked and dried; black appearance Thiiringer—fresh cervalat See cervelat; summer sausage See Part 2: Sausage Identification; Sausage, Types cevabcici 155 cervelaatworst A semidry, uncooked, smoked Dutch sausage made from medium-chopped, medium-sea-soned beef and pork that is fermented and stuffed into a pork or artificial casing cervelas 1) A moist, uncooked, unsmoked French sausage made from coarsely chopped, mildly seasoned pork stuffed into a pork casing. 2) A moist, cooked, smoked Swiss sausage made from finely chopped, medium seasoned beef, pork, and veal stuffed into beef, pork, or artificial casings. 3) A garlic sausage with cubes of pork fat cervelas a l'Ail A moist, cooked, unsmoked French sausage made from medium-chopped, medium-sea-soned pork that is fermented and stuffed into-beef or artificial casings cervelas de Lyon A moist, uncooked, unsmoked French sausage made from medium- or coarse-chopped, mildly seasoned pork that is fermented and stuffed into a beef casing, with truffles under the casing cervelas de Strasbourg A moist, cooked, smoked French sausage made from finely chopped, mildly seasoned beef and pork stuffed into a 30- to 40-mm beef casing cervelat (cervalat) A semidry, mildly seasoned, fermented (pH 4.1-5.1), smoked, uncooked sausage (40-70 mm); also called summer sausage Composition: moisture 48%; protein 16%; fat 30%; ash 3.7% See cervalat; farmer's sausage; goteborg; gothaer; holsteiner; landjaeger; thiiringer cervelat, Irish A dry, uncooked, smoked Irish sausage made from medium- or coarse-chopped, medium-seasoned beef and pork that is fermented and stuffed into an artificial casing cervelatwurst A dry, uncooked, smoked Australian sausage made from medium-chopped, mildly seasoned beef that is stuffed into artificial casings cervera High-fat, soft, hand-pressed discs of sheep's-milk cheese cervical vertebrae Neck bones in all mammals, numbered from front to back See Part 2: Bone cervicothoracic-humped cattle A breed of cattle with a cervicothoracic (extends into the neck), muscular hump; evolved from crossing thoracic-humped Zebu (the hump is above the chest) with native cattle found in central China cervix The opening into the uterus from the vagina cesium (Cs) An alkali metal element; at. no. 55; at. wt. 132.91; Group IA of the Periodic Table; oxidation state +1; electron configuration 2-8-18-18-8-1 orbit K L M N O P cetoleic An unsaturated fatty acid occurring in vegetable oils See Part 2: Unsaturated Fatty Acids cetrimide agar See Part 2: Microorganism, Media cevabcici Grilled rolls of ground meat 156 cevitamic acid cevitamic acid See ascorbic acid Ceylon moss See agar-agar Ceylon tea Black tea grown on the island of Sri Lanka Cf Symbol for the element californium cf. Confer (compare) CFR (Code of Federal Register) Code of federal regulations, which is a codification of the general and permanent rules published in the Federal Register by the executive department and agencies of the federal government CFTRI Central Food Technological Research Institute CGIAR See Consultative Group for International Agricultural Research cha 1) A fish sauce. 2) tea ch'a (bacha; cha; chaa; char; chaw; ocha) Tea chaa See ch'a chabichou A small, mild, soft, French valengay cheese made from goat's or cow's and goat's milk; shape ranges from a cone to a cylinder. It is aged 1-3 weeks and weighs about 3 oz. Chablis A region in Burgundy (east-central France) that is famous for dry, fresh, white wine. A dry, full-flavored, white to straw-colored, fruity, French wine chabris A camembert-type cheese made from goat's milk Chaetomium See Part 2: Molds, Mycotoxins chafer See rose chafer chaff The inedible portion of wheat or other grain that remains after threshing. Glumes, husks or other seed covering, and other plant parts separated from seed in threshing See Part 2: Wastes, Agricultural and Industrial chai Tea chain (surveyor's or Gunter's) A measure of length 1 chain = 100 links (Gunter's) = 66 feet (ft) = 22 yards (yd) = 20.117 meters (m) = 4 rods = 0.0125 mile (mi) 10 square chains = 1 acre chain belt bed The foundation and guide along which a linked conveyor travels chain, carbon A series of carbon atoms in an organic molecule, connected by single, double, or triple bonds See also aliphatic, aromatic, branched chain chain pickerel (Esox niger) A food fish chaintre A white French table wine (Burgundy or Anjou) chak how joo A fried, wheat-flour-dough pie filled with cheese, fish, meat, and sometimes fruit chakka Yogurt with garlic and salt; used for marinating meat chal Camel's-milk yogurt chalazae (chalaza) Strands of coagulated albumin that hold the yolk of an egg in position by attachment to the shell See Part 2: Egg Structure chaldron A dry measure; 36 bushels (U.S.) or 32 bushels (Br.) = 1 chaldron chalef Knife used by the shochet for slaughtering animals chalk Calcium carbonate (CaCO3) chalky A dry, powdery texture or taste challah A tea bread, rich in eggs but with no fruit chalybon A Greek wine chamarro A cooked, smoked sausage made in Guam chambarand A medium-flavored semisoft cheese chamberat A dark-colored, light-textured, French variety of Port du Salut cheese chambertin A red Burgundy table wine chambery A light, very dry vermouth chamois (chammy) 1) A soft leather made from the inner layer of sheepskin; formerly from chamois (antelope). 2) An edible, horned, hoofed, ruminant mammal chamois d'or A camembert-type cheese made from cow's milk chamomile (camomile; Anthemis nobilis; Matricaria recutita) An Egyptian herb used as tea See Part 2: Essential Oils; Flavoring Agents, Natural chamomile oil Obtained by steam-distillation of the flowers of Anthemis nobilis (English) or Matricaria chamomilla (German); sp. gr. 0.891-0.911; used as a food-flavoring agent Storage: full, tight, glass container in a cool, dark place champagne A white sparkling wine (a restricted name). A blend (cuvee) of wines (10-13% alcohol) from various black and white grapes; a second fermentation in the bottle produces the natural sparkle. Types are brut (driest); extra dry (less dry); sec (sweet); demi-sec (sweeter); doux (sweetest); pink (grape skins removed later in fermentation process) Grapes and growing areas: Black grapes, Montagne de Reims White grapes, Cotes des Blancs Other vineyards, River Marne valley Pressings: First pressing—best wine Second pressing Third pressing Fourth pressing—more tannin, more color Bottle = 24-26 oz \ bottle = 12-13 oz See also brut champagne; Chardonnay; dry champagne; pink champagne; wine champagne cider A sparkling cider champagne glass 1 glass = 5 oz champagne of teas Formosa oolong tea champana A white-sparkling wine champenois A cheese made from cow's milk champignon Mushroom champoleon A hard, French rennet cheese chanar (chanra) The fruit of a South American tree; may be eaten raw or used to make an alcoholic beverage chance cause A factor caused by random variation in the raw material, the equipment, the process, and personnel chanco A semisoft, mildly acidic, smooth cheese made from cow's milk chang (chhang) A rice beer chang aa (Nuban gin) A local gin distilled from sorghum beer change order Purchaser's written authority to the supplier to modify a purchase order Changli A black pig with upturned snout and small erect ears, native to Hopeh (Hebei) Province and northeast China Changshan A prolific, black pig that originated in Chekiang Province, China chanklich Dried, hard spheres of fermented milk or milk curds with herbs and spices and stored under olive oil channa ki wari Yellow, dried chick-pea (Cicer arietinum) and black gram (Phaseolus mungo) balls that are deep-fat fried channel cat (Ictalurus punctatus) River catfish chanra See chanar Chantecler An American breed of chicken that lays a brown-shelled egg. Varieties; white, partridge chantelle A creamy, semisoft, mild-flavored cheese made from cow's milk and ripened by surface bacteria chanterelle (ryzhik; Cantharellus cibarius) A yellow, funnel-shaped, edible mushroom (fungus) that is available fresh or dried chantilly A dessert, served with cream or whipped cream; sweet, vanilla-flavored whipped cream chantilly sauce A thick cream, white sauce chao Sufu soybean curd chao-ching-yu A rice wine chao-tsiu A rice beer chaource A soft, rich, large, camembert-type, unpasteurized, French cheese, with a fruity flavor and cylindrical shape, made from whole cow's milk chap The lower jowl of pig chapati A flat, round, unleavened, Indian bread Chapman Stone medium Selective medium for the isolation of staphylococci that uses sodium chloride as the selective agent. See Part 2: Microorganism, Media chapon 1) A saltwater redfish (Scorpaena scrofa). 2) Bread seasoned with garlic, olive oil, and vinegar. 3) A cube of bread or bread crust that is saturated with olive oil, vinegar, and garlic, that is tossed with a green salad to impart flavor, and that is often removed before serving chard 157 chapon a Tail Bread crust flavored with garlic See chapon chaptalisation The addition of sugar to wine to increase fermentation and the alcoholic content claquebitou A soft, white cheese made from goat's milk andflavored with garlic and herbs char (Scorpaena salvelinus) 1) Several types of fish ranging from 1 to 30 lb that belong to the salmon family. 2) A freshwater food fish. 3) Red-fleshed trout (Salvelinus spp.). 4) River salmon. 5) Great Lakes fish (Salvelinus namaycush) See Arctic char; ch'a character A property of a wine that is attributed to the area where the grapes are grown characteristic See logarithm character note The separate taste and aroma properties in a single substance Charbray A cross of French Charolais ( f - j | ) and Brahman (^-\) beef cattle, white to cream in color See Part 2: Beef and Dual-Purpose Cattle charcoal A dark, porous fuel (carbon) made by destructive distillation of wood (wood is covered by soil and a slow fire started underneath the mass which drives off volatile gasses and chars the wood); carbon made from animal or vegetable products by incomplete combustion; 6 lb hardwood yields 1 lb charcoal. Various types are lump (odd size just as it comes from retorts) and briquettes (lump charcoal that is ground, mixed with a starch binder, and pressed into blocks of uniform size). 2 lb charcoal for average size grill; 20 min burning required before ready to cook See carbon, activated See Part 2: Insulation, Conductivity Values charcoal agar See Part 2: Microorganism, Media charcoal rot See Part 2: Sorghum Diseases charcuterie The art of preparing meat chard (leaf beet; leaf chard; seakale beet; silver beet; spinach beet; strawberry spinach; Swiss chard; white beet; white leaf beet; Beta vulgaris cicla) Mistakenly called the seakale beet. 1) A beet whose leaf (green, yellow, or red) and stalk are used as food; also, blanched artichoke leaves and cardoon. Young leaves are cooked like spinach, older leaves are used as greens, and stalks are cooked like asparagus; the roots are not edible. 1200 multiple seeds (1-6 plants per seed) per ounce; transplant 12 in. apart in rows 2 ft apart; harvest 50-60 days after planting seed. To cook: Steam 5-12 min or until tender. Varieties: Green leaves and red midribs Rhubarb Green leaves and white midribs Fordhook giant Large white rib Lucullus 1 bu (12 lbs), fresh = 8-12 pt, frozen 1 pt, frozen = 1-11 lb, fresh 1 lb = 2 servings 1 serving = 0.5 lb Composition: moisture 92%; protein 1.4%; fat 0.2%; carbohydrate 4.5%; 125 mg Na/cup 158 chard Storage: Wash and drain well; refrigerate in crisper or plastic bag; use in 1-5 days. 2) Inner leaves of cardoons See seakale beet; Swiss chard See Part 2: Minerals, Food; Planting Density; Sugar, Vegetables; Vegetable Composition; Vegetable Cooking; Vegetable Frozen Yield; Vegetable Planting and Maturity Chart; Vegetable Planting Chart; Vegetable Plants; Vegetables, Cooking Frozen; Vegetable Yields; Chardonnay (pineau blanc) 1) A variety of yellowish green grape that is fermented to yield white Burgundy or champagne. 2) A rich, dry, full-bodied white wine See also wine charlock See wild mustard charlottes A hot or cold bread filled with sweets charnwood Smoked cheddar cheese that contains paprika Charolais (Charollais) 1) A French white breed of beef cattle that is known for its growth rate and ability to survive on sparse rangeland. 2) A soft cheese made from cow's and/or goat's milk; may be consumed fresh or matured See Part 2: Beef and Dual-Purpose Cattle; Gestation Periods charolles A cheese made from goat's milk charqui Flat sheets of beef, sheep, llama, or alpaca jerky See jerked beef Chartreuse 1) A green, herb liqueur with a high alcohol content. 2) A sweet, yellow, herb liqueur with a low alcohol content char tsai A slightly hot, pickled vegetable char siu Roasted, sweet, pork that has been barbecued with spices and honey chaschol de chaschosis A hard, rennet cheese made from skim milk chascol A Swiss cheese made from cow's or goat's milk chashire A cantal-type cheese with waxed or oiled rind cha-soh kook Vegetable soup Chassagne-Montrachet A full-bodied, dry, red or white wine chasseur (hunter style) 1) A tomato-wine sauce with mushrooms, peppers, olives, and garlic. 2) A coarse-chopped salami made from beef, pork, or goat meat. 3) A dry, uncooked, unsmoked French sausage made from coarsely chopped, medium-seasoned beef, pork, and goat (sometimes made with horse or donkey meat), fermented and stuffed into pork or artificial casings chasseur, a la 1) A sauce. 2) Poultry or game cooked with white wine, mushrooms, and shallots chasseur sauce A white sauce containing meat glaze, butter, mushrooms, shallots, and parsley cha sui See chop suey chateau A wine-producing estate chateau-bottled Put in the bottle at the chateau where the wine was made Chateaubriand Thick (min. 3 in.) beef; French porterhouse steak; boneless center cut of the tenderloin covered with a small amount of fat See Part 2: Portion Size Chateauneuf-du-Pape A dark red, strong wine chats The tailings or rejects in a mining operation See Part 2: Fertilizer Materials chau A rice wine chaudfroid sauce A brown sauce, made from meat stock and sherry, set with aspic or gelatin; also a white sauce set with aspic or gelatin chaulmoogra oil A vegetable oil used for treatment of leprosy; composed of glycerides of chaulmoogric and hydnocarpic acids See Part 2: Fatty Acids and Their Properties chaumes A cow's-milk cream cheese that has matured and has a yellow-brown rind chaumont A munster-type cheese made from cow's milk chaunay A valenc,ay-type cheese made from goat's milk chaux d'Abel A Swiss cheese made from cow's milk chau yau A soy sauce that sometimes contains sugar chavignol Soft, small cheese made from goat's milk chaw See ch'a chayote (chayotli; christophine; chuchu; custard marrow; mango squash; mirliton; vegetable pear; Sechium edule swartz) A herbaceous, perennial vine whose fruit may differ in shape (often pear-shaped or round), size (3-8 in. long) and color (white to dark green); has a furrowed surface. The fruit quality is similar to a squash; it has white flesh and contains a single seed, often 2 in. long. Parts of plant that are used: Fleshy root (up to 20 lb): used like a yam, sometimes candied Fruit—cooked (boil 15-20 min until tender; retains firmness) in sauces, puddings, tarts, and Seed—edible in young fruit; boiled or sliced and fried in butter Young shoots and leaves—used as a vegetable Fresh fruit (up to 2 lb): 1 serving = | large chayote Composition (raw): moisture 92%; protein 0.6%; fat 0.1%; carbohydrate 7%; ash 0.4% Storage: in refrigerator, like summer squash See vegetable pear See Part 2: Vegetables, Classification; Vegetable Storage CHC Chlorinated hydrocarbons See chlorinated hydrocarbon cheat (Bromus secalinus L.) An annual weed checharron Brown lard that is highly flavored checkerberry An evergreen shrub with a red berry from which oil of wintergreen is obtained See wineberry checkerberry extract See wintergreen checking The pattern formed when a coating cracks into many small segments check-off A small amount of money per unit of product is deducted from the proceeds of a farm commodity when it is sold by the first buyer for the purpose of supporting research or promoting sales of that product checy A cow's-milk cheese cheddar cheese (American; American cheddar) An American and English cheese made from cow's milk; it is smooth, white or orange, semihard to hard, aged (mild, medium or mellow, aged or sharp), matured for 3 months to over 1 yr, ripened by bacteria (Lactobacilli and Streptococcus lactis), and is cylinderical or block-shaped (4-30 kg, often in a red or black wrapper. The cheese is made from pasteurized, innoculated, whole milk (10 lb milk per 1 lb cheese), with rennet added; the curd is cooked at 98-106°F and pressed for 15-20 h; cured at 35-55°F; the cheese is used in sandwiches, cooked, or as a dessert cheese; its shape is often a 13\- to 15-in. diam. cylinder, 10-12 in. high, weighing 40-50 lb. 4 cups, grated = 1 lb 1-in. cube = 6 oz 1 cup, diced = 4.6 oz 1 cup, grated = 3.9 oz 1 cup, shredded = 4 oz Composition: moisture 39% max. (37% av.); solids contain not less than 50% milk fat; calcium chloride 0.02% max.; protein 22-25%; fat 32-33% (min. 50% in solids or min. 30.5% in cheese); carbohydrate 2%; ash 4%; salt 1.5-2% (regular 176-240 mg Na/oz; low-sodium 6 mg Na/oz); calcium 0.7-0.75%; pH 5.9 Natural: 1 oz = 115 calories 1-in. cube = 70 calories \ cup, grated (2 oz) = 225 calories USDA grades: U.S. Grade AA U.S. Grade A Other cheddar types: Colby (softer body, open texture, milder flavor) Monteray Jack (white, higher moisture, soft, open texture) New England and Vermont (traditionally white) Stirred or granular curd (more open texture) Washed curd (higher moisture, bland flavor) Storage: Wrap tightly and refrigerate; will keep several months unless mold develops (it can be cut off). Can be frozen (0°F) if no more than 1 in. thick; use within 6 months. See Part 2: Cheese Characteristics; Cheese Composition; Cheese, Vitamin Content; Food, Composition; Milk and Cheese Composition; Milk and Milk Products, Vitamin Content; Vitamin A, Food; Vitamin A, Milk and Milk Products cheddar cheese, sharp The original apple-pie cheese cheddar, English An "all-purpose" cheese that has a rich, nutty taste and a creamy texture Types: Mature (stronger flavor) Mild (nutty, bland flavor) cheedam An edam-type cheese cheese 159 chee-fan Small cubes of sufu that are cured and aged in wine cheek meat Meat from the jaw area, used in sausage; 5 lb cheek and head meat per 1000-lb steer Cheerios A ready-to-eat cereal made by General Mills 1 cup = 0.8 oz Composition: sugar 3%; 330 mg Na/oz cheese D A food made from milk (from many kinds of mammals); pressed curds, obtained in several ways: casein with some of the fat and some of the salts separated by rennet from milk; from the concentrated curd of milk; obtained from milk by coagulating (with an enzyme or acid); separating most of the milk solids from the milk by curdling with rennet, bacterial culture, or both; the curd is separated from the whey by heating, stirring, and pressing; fermented milk in which the protein is formed into curds (fresh soft cheese), may be pressed to make harder and matured for various lengths of time to intensify flavor. Essential processing steps: 1. Adjust temperature to 86-96°F. 2. Add starter culture (lactic acid and flavor-produc-ing varieties). 3. Color may be added or removed. 4. Add rennet when proper acidity is reached. 5. Culturing or ripening, usually 15-90 min 6. Curd is cut. 7. Stir. 8. Heat. 9. Remove curd from whey. Ten pounds of milk are required to make 1 lb of cheese. In surface-ripened cheese, microorganisms are added to the exterior of the cheese. Types of cheese: Amount of moisture Semihard Soft Extent of ripening Mild Strong Fermented Hard Soft Fermented curds—fresh; eaten soon after manufacturing Hard (American, edam, Swiss)—pressed and salted Kind of ripening Bacteria Mold Scalded curds Semihard (brick, Roquefort) Soft (cream cheese, camembert, cottage cheese)— not pressed and salted Categories: Cooking Grating (parmesan, romano) Eating Blue-veined (gorgonzola, roquefort, stilton) Chevre (goat)—strong flavor French creamy (cottage cheese, cream cheese, neufchatel) Processed (American cheese, canned cheese, cheese spread) Semihard (cheddar, Swiss) 160 cheese Semisoft (monastery cheese) Soft-ripened (brie, camembert, double- and triple-cremes)—oozes at room temperature The USDA grade "Quality Approved" is used for cheeses that have no official grade standards. Cheese grading considers the following qualities: body, color, finish and appearance, flavor, and texture. Flavors: Mild—aged 1-2 months Mellow—aged 2-6 months Nippy—aged 6-12 months Sharp—aged over 12 months Degree of flavor: mild, or current-aged; mellow, or medium-aged; sharp, or aged To serve: Let stand covered 30 min at room temperature for full flavor (2 h for spreading) 4-4|, cups grated cheese per pound 4 oz cheese = 1 cup, shredded 1 cup, grated = 110 g (4 oz) Composition: cholesterol 24-28 mg/oz; pH 4.8-6.4 Storage: After opening, cover (65-70% relative humidity) and refrigerate (35°F); will keep for several weeks; longer holding will result in additional curing and a sharper flavor; natural cheese can be frozen for 6 weeks to 2 months. See also club cheese; coldpack cheese; coldpack cheese food; comminuted cheese; cured (cheese); natural cheese; pasteurized process cheese; pasteurized process cheese food 2) Ground apples in a press cloth, used to make cider See Part 2: Animals Foods, Composition; Calcium, Daily Recommendations; Calcium Equivalents for Milk; Calories, Daily Recommendations; Cheese Characteristics; Cheese Composition; Cheese Grade Stamps; Cheese Label; Cheese Shield; Cheese Skipper; Cheese, Vitamin Content; Cholesterol Control; Dairy Products, Composition; Glutamate; Microbiological Standards, Dairy; Milk and Cheese Composition; Milk and Milk Products, Vitamin Content; Minerals, Food; Portion Size; Riboflavin, Daily Recommendations; Riboflavin, Food; Spoilage, Protein Foods; Stabilizers, Thickeners; Storage Times; Thiamin, Food; Vitamin A, Daily Recommendations; Vitamin A, Food; Vitamin A, Milk and Milk Products; Vitamin D, Food cheese, American See cheddar cheese cheese, appetizer For example, boursin, brie, colby, mild cheddar cheese, blue See blue cheese bread See bread, cheese cheeseburger Composition: 709 mg Na/burger (111 g) cheesecake One of many varieties of cake that contain cheese cheese, cheddar See cheddar cheese See Part 2: Cholesterol Control cheese cracker See Part 2: Fermented Ingredients cheese, cream See cheese; cream cheese cheese, curd 2 ounces per serving cheese dog (Cheeze Dog) A cheese center surrounded by a frankfurter emulsion cheese food A mixture of cheese, milk solids, and other homogeneous ingredients; a processed cheese made from cow's milk, with added cream or whey Composition: 337-440 mg Na/oz Storage: After opening, store in refrigerator and use within 1-2 weeks cheese, fruit See fruit cheese cheesefurter (cheese smokie) 1) A frankfurter-type product made with pork and placed in a casing with sufficient cheese to give a definite characteristic cheese taste, or cheese mixed with a meat emulsion. 2) A moist, cooked, smoked American sausage made from finely chopped, mildly seasoned beef, pork, and veal with cheese stuffed into pork, sheep, or artificial casings. A batter-type product available in medium-to large-diameter links or large-diameter casings for slicing. (Contains max. 3.5% additives exclusive of cheese, 10% added moisture, 30% fat) Composition: moisture 52.5%; protein 14%; fat 29%; carbohydrate 1.5%; ash 3% cheese grade U.S. Grade AA has a fine, pleasing flavor, a smooth, compact texture, a uniform color, and an attractive appearance cheese, grating Any hard-ripened cheese that is ground, grated, or shredded and dried; used as a condiment; e.g., asiago, parmesan, provolone, romano cheese, lactic Cheese made by pasteurizing and innoculating whole milk cheese mite A pest that feeds on hams and cheese; it is a white, ^-in.-long, crawling insect and the food that it feeds on becomes powdery cheese mold Mold on cheese usually does not hurt the cheese, just trim it off. cheese, natural Cheese made from milk with no further processing Classes: unripened, soft-ripened, semisoft-ripened, firm-ripened, very hard ripened, mold-ripened cheese, potted Cheese mixed with butter and sometimes herbs and/or wine cheese, process See process cheese; process cheese food; process cheese spread cheese, salami A moist, cooked, unsmoked Australian sausage made from medium-chopped, medium-seasoned beef with chunks of cheese, stuffed into artificial casings cheese sauce Carbo-Moisture Protein Fat hydrate Fiber Ash Composition (%) (%) (%) (%) (%) (%) Dehydrated 4.1 22.7 25.4 33.7 0.1 14.1 Prepared with milk 77.4 5.7 6.1 8.3 0.01 2.4 cheese skipper See ham skipper See Part 2: Cheese Skipper cheese souffle A foamy omelet made with eggs and white sauce andflavored with cheese cherry (Prunus) 161 cheese soup, canned Condensed, prepared with Composition Condensed Milk Water Moisture (%) Protein (%) Fat (%) Carbohydrate C7f) Ash (%) 77.1 4.2 8.1 8.2 2.3 82.4 3.8 5.8 6.5 1.5 88.1 2.2 4.2 4.3 1.2 cheese spread A processed cheese made from cow's milk, that has been heated to 87-90°C Composition: 381 mg Na/oz Storage: After opening, cover and store in refrigerator; use within 1-2 weeks cheese, white brined A white, salty, hard or crumbly cheese, made from sheep's, goat's, or cow's milk, that is stored in a salt brine and whey mixture Cheeze Dog See cheese dog chefoo A white or red wine chela The claw of a crustacean, e.g., crab or lobster chelate (claw) A structure in which an organic compound attaches to a metal ion chelsea bun A yeast bun containing fruit, currants, and butter, sprinkled with coarse sugar crystals chemical acidulant An additive used to increase the acidity of a product to which it is added chemically pure (CP) A grade of chemical purity that is suitable for routine use; CP indicates absence of any detectable impurity chemical migration Movement of chemicals from packaging material into food. These chemicals are considered as an additive by the Food and Drug Administration and are subject to regulatory control chemical oxygen demand (COD) A test to measure the total organic matter that can be oxidized by a strong oxidizing agent (e.g., potassium dichromate) chemical poisoning Poisoning due to the presence of a toxic substance in the body, resulting from ingestion, inhalation, or skin absorption See Part 2: Chemical Poisoning chemical score (of a protein) The content of each essential amino acid in a food protein is expressed as a percentage of the content of the same amino acid in the same quantity of a protein selected as a standard. The amino acid showing the lowest percentage is called the limiting amino acid; this percentage is the chemical score. chemical swell Swelling of a can gas produced in the can by the action of food on the container (hydrogen) or by the decomposition of food (carbon dioxide). No viable organisms can be found. chemiclearance The concept that foods of similar chemical composition irradiated under similar conditions will generate radiolytic products similar in type and extent and for regulatory purposes can be treated generically chemise, en Unpeeled, boiled potatoes chemoreceptor Reception organs that respond to chemical stimuli, e.g., taste buds, olfactory nerve chemotherapy Treatment by chemicals that will inhibit or kill an etiologic agent but that will not harm the host in the concentrations used chemotrophs Animals that rely upon oxidation of chemical compounds for an energy source chemurgy Utilization of agricultural and farm wastes for fuel or industrial use. Conversion of manure to methane is under experimentation; bagasse and corn cobs are used locally for boiler fuels. There is growing interest in this field for energy sources chenchalok 1) A fish sauce made with shrimps (Mysis). 2) A spicy pickle made from onions, salt, and pepper and added to shrimp chendol A drink made of rose-colored syrup and containing cooked rice, flour, peas colored green with a pandanus leaf, passion fruit seeds, and condensed milk; poured over shaved ice Chenhwa A black and white pig with drooping ears from Szechwan Province (Sichuan, central China) chenin blanc A soft, delicate, fresh, and not too dry, white wine Chenopodiaceae The goosefoot family of plants having utricular fruit See Part 2: Vegetables, Classification cherimoya (vegetable ice cream; Annona cherimola) A highland, tropical, small tree that produces a large (up to 16 lb), acid, sweet, green (also green when ripe), heart-shaped fruit with aflavor like pineapple, strawberry, or banana, juicy white pulp, and a custardlike center surrounding many smooth, dark seeds that can be removed with a spoon, and that has a scaly surface See annonaceous fruit; custard apple See Part 2: Fruit Composition chernas See grouper cherreton de Macon A valengay-type cheese made from goat's milk cherry (Prunus) A tree that produces a thin-skinned, shiny fruit with juicy flesh; it contains one stone (one-seeded drupe); the cherries are in clusters on relatively long stalks; originally from central Asia. The rootstock is generally mahaleb (most common) or mazzard; bearing age 2-7 yr; average yield 25-80 lb/tree; useful life 10-20 yr; five spray applications; fruit needs protection from 6 weeks; fruit is picked with stems (for use locally as fresh fruit) and snipped without stems (for canning and freezing). Cherrystones contain prussic acid. Sweet-ripe color; Bing—deep maroon Black Republican—black Black Tartarian—black Chapman—deep maroon Lambert—dark red Napoleon (Royal Ann)—light yellow Schmidt—deep maroon Windsor—dark black Dessert, or sweet (P. avium): Bigarreaus (hearts)—firm, sweet; light and dark skin Bing 162 cherry (Prunus) Type Name Use Bird Flavoring rum Dalmatian Maraschino liqueur (small fruit) Sour (P. cerasus), Amarelles (pale red, sharp); Baking, cooking, dessert, or cooking (acid; tart; Damascas (small, bitter); distilling, jam, liqueurs, lighter red and softer Flemish; Griottes; Kentish red; maraschino than sweet cherries) Morello (black or dark red, acid) Sweet (P. avium), Duke (May Queen); Gean (guignes); Fruit or table Heart (bigarreaus firm, black or white mazzard) Fruit Type Variety Pollination Ripens Color Size Quality Bush Hansen's Two or more Black Jam, jelly (P. besseyi) needed; 4-5 ft tall Nanking 6-8 ft tall Red 0.5 in. Eating, jam Duke* {P. tomentosa) Brassington With sweet Early Red Low yield; Closer to sweet med. Reine Hortense With sweet Midseason Light red Large Sweet, soft, poor keeper Royal Duke With sour Late Dark red High yield; Sour med. Sourf Early Richmond Self-fruitful Early Light red; Small-med. Fair (Kentish; white flesh; May Pie) firm English Morello Self-fruitful Late Almost black; Low yield; High in sugar red flesh; med. and acid (tart); red juice good Montmourency Self-fruitful Midseason, Bright red; Large; High; rich flavor; (most popular) July white flesh; high yield fresh, pies, firm preserves Shook Cross-pollination Early Deep red Med. High Sour Meteor Midseason Light; Med. small High; mildly Dwarf bright red acid; sauces, pies, dessert North Star Midseason Dark red Small-med. Med. Sweet* Bing Cross-pollination Midseason Dark red-black Large High; firm Black Tartarian Cross-pollination Early Purplish black Med. Good; soft (most popular) Emperor Francis Pink-yellow Large Gold Cross-pollination Late Light yellow Small Ideal for dipping Hedelfinger Cross-pollination Late Dark Heavy yield Canning purple-black Napoleon Cross-pollination Midseason Light yellow; Large High; firm (Royal Anne; pink blush bigarreau type Rainier Cross-pollination Schmidt Cross-pollination Mid.-late Dark red-black Large; High; firm firm Seneca Cross-pollination Very early Red Med. Good; soft (heart type) Van Cross-pollination Late Dark red High; firm Vega Cross-pollination Early Light yellow; Large For brining red blush Victor Cross-pollination Early Light; Med.-large Firm pink blush Windsor Cross-pollination Med.-late Dark black Med.-firm Firm (bigarreau type) Yellow Spanish Cross-pollination Midseason Yellow; Small Good pink blush * Hybrid between sweet and sour does not ship well +Tart; used in pies * Heart tender (heart-shaped, soft-fleshed, good flavor); bigarreau (round, firm) Dessert, or sweet (cont.) Queen Anne White and Black Hearts Geans (guignes)—sweet, tender, juicy; dark flesh; light and dark skin Black Tartarian Elton Heart Frogmore Sour {P. cerasus): Amarelles—red flesh Morellos—black flesh Duke: Hybrids between sweet and sour cherries; light and dark flesh; use for dessert, cooking, brandy May Duke Royale Varieties available canned (color and styles): Sour—pitted, in syrup; pitted, in water Sweet Black Bing (purplish black)—pitted, in syrup; pitted, in water; unpitted, in syrup Lambert (black)—pitted, in syrup; pitted, in water; unpitted, in syrup Royal Anne (white with red cheek, turns brown on cooking)—pitted, in syrup; unpitted, in syrup; unpitted, in water Pitted means not more than 1 pit/20 oz Canned styles available: Dark (often used for cherry jubilee) Pitted Maraschino (cocktail cherries)—flavored and artificially colored sweet cherries with pits removed; with or without stems Red tart or pie cherries In water Ready-to-use pie filling mix Sweet Light (most are Royal Anne) Not pitted (most) Pitted Drained weight of cherries: No. 1 can 10.5 oz No. 2 can 12-13 oz No. 2\ can 18-19 oz No. 10 can 68-72 oz Composition: Vitamin A 620 IU/100 g; ascorbic acid 8 mg/100 g; fiber (pitted) 1.1% Pro- Carbo-Moisture (%) tein(%) Fat (%) hydrate (%) Ash (%) pH Sour 84 1 0.3 14 0.5 3. 1-4 Sweet 80 1 0.3 17 0.5 3. 5-4.4 Count in no. i\ can Type Fancy Choice Standard Black 100 115 155 Royal Anne 80 95 110 Refuse: pits 5-6% Not pitted: 1 case (24) No. 2\ cans = 0.023 ton fresh cherries 1 bu, fresh = 56 lb = 36-44 pt, frozen cherry* candied (glace cherry) 163 1 crate, fresh = 24 qt = 45-55 lb = 18-22 qt, canned 1 (25-lb) lug = 22 pt, canned 1 crate, 16-qt chip box = 22 lb 1 lug (4.1 X 11.5 x 14 in.) = 16 lb 1 pt, frozen = 1.25-1.5 lb, fresh 20 oz, frozen = 4-5 servings \\ qt, fresh = 1 qt, canned 1 lb, fresh = 4-7 servings = 4 cups 1 lb = 120 med. cherries 6-8 cups, fresh = 1 qt, canned 2-2.5 lb, fresh = 1 qt, canned 1 qt, fresh = 2 cups, pitted = 1 lb, frozen = 6 servings 1 pt, frozen = 1.25-1.5 lb, fresh 1 serving = 0.5 cups Pitted: 1 bu, fresh = 56 lb = 25 qt, canned l | - 2 | lb, fresh = 1 qt canned l | - 2 qt, fresh = 1 qt, canned 1 lb, fresh = 2^ cups 1 lb, pitted = 1 qt = 3 servings 1 cup, pitted = 5.4 oz, fresh sour = 5.8 oz, fresh sweet 1 cup, canned, pitted, heavy syrup = 9.2 oz, sour = 8.4-8.6 oz, sweet 1 cup, canned, water-pack, pitted, solids and liquid = 8-8.6 oz, sour = 8.8 oz, sweet 1 cherry, pitted = 7 g Storage: Keep whole, unstemmed; uncovered (85-90% relative humidity), or can be covered if moisture loss is a problem; unwashed; refrigerate (31-32°F); use within 1-10 days; freezing point 24-28°F See chokecherry; wild cherry See Part 2: Calories, Daily Recommendations; Canned Yield; Cherries, Canned Weights; Cherry Brix; Cherry Composition; Flavor Ingredients, Taste and Flavor Type; Flavors, Beverage; Frozen Food Storage; Fruit and Nut Rootstock; Fruit and Vegetables, Composition; Fruit, Availability; Fruit Harvest Dates; Fruit Classification; Fruit Composition; Fruit, Cooking; Fruit Frozen Yield; Fruit, Growing Season, Storage Life; Fruit Sauces; Fruit Servings per Pound; Fruit Storage; Minerals, Food; Organic Acids in Fruits and Vegetables; Plant Foods, Composition; Standards, Processed Fruit and Vegetable Products; Storage; Sugar, Fruit; Transit Temperature; Vitamin A; Wine, Sweet cherry, acerola See acerola cherry cherry, American (Prunus) An astringent cherry that grows on a bushlike tree cherry brandy A dry to sweet liqueur flavored with cherry or cherry kernel cherry, candied (glace cherry) 1. Royal Anne cherries are repeatedly cooked in colored syrup until saturated with sugar. 2. Drained 164 cherry, candied (glace cherry) 3. Dried 1 cup, red or green = 6 oz See candied fruit cherry, canned In addition to cherries, may also contain natural and artificial flavors, spice, vinegar, lemon juice, or organic acid Percentage of sucrose in syrup Sweet Red Tart Extra light Light < 16 16-20 < 18 18-22 Heavy 20-25 22-28 Extra heavy 25-35 28-45 Varieties: Maraschino (cocktail cherry)—sweet cherry; artificially colored; flavored syrup; pits removed; with and without stems Red tart (pie)—pitted; packed in water; ready-to-use pie filling mix Sweet Light (Royal Anne)—usually not pitted (some pitted) Dark—usually pitted cherry dessert See cherry, maraschino cherry doktor A red dessert wine cherry flavoring Essential dil of sweet cherry mixed with bitter almond oil, synthetic flavor, alcohol, and water cherry fruit fly The adult is black with yellow bands around the body and wings marked with dark bands; about one-half the size of a house fly. The maggot is white and legless, up to \ in. long; host plants are sweet and sour cherries. Damage: Adult female lays eggs in the fruit. Larvae feed on the cherry flesh, beginning near the pit, making the pit separate from the pulp, which looks decayed. Control: spray cherry fruit worm The adult is a small, grayish black moth with a wing span of about \ in. The larva is a whitish pink worm with a black head; up to § in. long. Damage: Larva bores into fruit and feeds on pulp cherry gum A gum similar to arabic exuded from Primus species See Part 2: Pentosans cherry herring A cherry brandy cherry jam Jam made from cherries Defect action level: average microscopic mold count of 30% cherry, Jamaica The fruit of a West Indian fig tree cherry juice Juice extracted from sour cherries and sweetened with sugar cherry laurel A toxic plant of the cherry family See also bay leaves See Part 2: Poisonous Plants cherry leaf spot A disease caused by a fungus that affects the leaves (causing small purple spots, which later turn brown and then yellow, and then the leaves drop) and petioles of cherry trees Control: fungicide spray cherry» maraschino (dessert cherry) A Royal Anne cherry that is processed in the following manner: 1. Picked before ripe (before red cheek appears) 2. Placed in brine 3. Bleached with sulfurous acid or sulfur dioxide 4. Stemmed and pitted 5. Washed 6. Put in syrup of increasing density 7. Artificial red or green dye added 8. Artificial flavor added 9. Packed in syrup cherry pie Composition: \ of 9-in. pie = 310 calories = 169 mg Na/ \ pie (71 g) See Part 2: Baked Products, Frozen Storage Life cherry pie, frozen No artificial sweeteners may be used; not more than 15% cherries may be blemished cherry rocher A cherry brandy cherry salmon (Oncorhynchus masou) A food fish cherry sauce A fruit sauce made from cooked sweet or sour cherries and sugar; sometimes cinnamon, nutmeg, or grated lemon rind is added. cherry slug See pear slug cherrystone A small, hard-shelled clam See also clam cherry, Surinam A dark red, 8-ribbed, acid, slightly bitter fruit (1-in. diam.) cherry, sweet 1 cup, dark or light = 0.3 lb See cherry cherry tomato See tomato cherry, wild A subtropical fruit with sour, purple skin and sweet, maroon flesh cherry wine A cherry brandy chervil (sweet cicely; Anthriscus cerefolium L. Hoffm; Chaerophyllum tuberosum) A small, parsnip-rooted (parsley family), annual or biennial herb with delicate, white flowers and a root that looks like a brownish carrot with yellow flesh, used like carrots; it has a parsleylike flavor and a taste slightly suggestive of licorice; its leaves are used whole or ground; curled leaves used fresh for salads and soups and garnishing. Matures in 80 days and should be used fresh. Types: salad chervil; turnip-rooted chervil Varieties: curled leaf; straight leaf Composition (fresh): moisture 81%; protein 3%; fat 1%; carbohydrate 12%; ash 3.5% Composition (dried): moisture 7-8%; protein 23-24%; fat 3-4%; carbohydrate 49-50%; fiber 11-12%; ash 16-17% See Part 2: Planting Density chervil, bulbous A biennial plant with an aromatic, tuberous root Cheshire cheese (chester cheese) A full-cream, hard pressed, cow's-milk cheese made in England; it resembles cheddar and when aged it has a sharp flavor; 45% fat on a dry-weight basis; there are red, white, or blue versions; used in salads, sandwiches, dessert, and in cooking. It is made from whole pasteurized and inoculated milk, with rennet added, that is scalded, textured, and pressed; aged 12-18 months Types: Blue (matured) Red (colored with annatto) White (pale yellow) Composition: moisture 37-38%; protein 23-24%; fat 30-31%; carbohydrates 4-5<7r; fiber 0%; ash 3-4% See Part 2: Cheese, Vitamin Content; Milk and Milk Products, Vitamin Content; Vitamin A, Milk and Milk Products Chester cheese See Cheshire cheese Chester White A meat-type breed of hog originating in Southeastern Pennsylvania from a number of local strains; solid white with a drooping ear See Part 2: Swine Breeds chestnut [marron; sweet, or Spanish, chestnut (Castanea sativa; C. crenata; C. dent at a; C. mollisima; C. vesca)] 1) A hard-shelled nut enclosed in prickly buns; requires cooking before eating (C. sativa) and may be dried or made into flour Types: American—destroyed by bark parasite Australian (Moreton Bay) Chinkapin—small tree or shrub Japanese Oriental (primarily Chinese)—blight-resistant Spanish (Sweet) Available forms: sweet; pureed; glazed with sugar; fresh; dried See sweet chestnut 2) C. vesca—because of its tannic acid content, should not be eaten raw but should be boiled or roasted. It may be substituted for potatoes or grain and can be ground into flour (15% sugar) that can be used in making bread. Blight Tree Variety resistance characteristics Nut Chinese Resistant Rapid growth;35 ft tall; Sweet hardy To remove the skin: Roast—Cut an X on the flat side; apply medium heat (400°F) for 15-20 min; peel while warm. Oven—Cut an X on the flat side, bake at 400°F for 15 min; peel while warm. Boil—Cut an X on the flat side; boil for 5 min; cover with lukewarm water; peel while warm. Dried chestnuts yield 24% refuse. 1 1b, in shell = 2 cups of shelled meat Storage: Refrigerate (storage life 6 months) or freeze (storage life 12 months) 3) A horny growth on the inside of a horse's leg. 4) A sorrel (reddish brown) color of horses See Part 2: Minerals, Food; Pulses, Nuts, and Seeds, Composition cheveux d'ange 1) Good vermicelli. 2) Shredded carrots seasoned with sugar and vanilla and used as a filling for tarts Chianina 165 Cheviot 1) A medium-wool, mutton-type breed of sheep originating in Scotland; its face, ears, and legs are white and have no wool. 2) A mild-flavored cheddar cheese with chopped chives See Part 2: Sheep Breeds chevon The flesh of goats chevre A cheese made from 100% goat's milk, covered with mold; curd is close and white, and flavor is mild; minimum of 45% fat 1 cup, crumbled = 6 oz See also cheese chevre a la feuille A goat's-milk, camembert-type cheese that is matured for 2 weeks between vine or tree leaves chevret (chevreton) A soft cheese made from goat's milk chevreton d'ambert A valengay-type cheese made from goat's or cow's and goat's milk chevrette A semisoft, double-cream, garlic- and herb-flavored cheese made from goat's milk and covered with white mold chevrotin A French cheese made from goat's milk chevrotton de Macon A cheese made from goat's milk chevru A sharp-flavored, camembert-type cheese made from cow's milk chewing gum A sweetened, flavored gum that is chewed to obtain flavor 1 stick = 3 g Composition: chicle gum (latex of sapodilla) 17-30%; glucose 46-59%; water 18-23%; glycerol; flavor ingredients; 0.5 tsp sugar per stick; colorants To remove stain from cloth, harden with ice and scrape, saturate with cleaning fluid, and repeat if necessary. Storage: below 70°F, will keep for 6 months See also sapodilla chewy Characteristic of a food (usually candy) that resists breaking up by the teeth, but slowly dissolves in the mouth See also confection Chex A ready-to-eat cereal Corn—4% sugar Rice—4.4% sugar Wheat—3.5% sugar Cheyenne steak Steak cut from the chuck chhana A panir-type cheese made from cow's milk chhang See chang chhantelle See chantelle chi (x»X) A Greek letter with an English equivalent of x chiang Aflavorful paste made from soybeans, often mixed with wheat flour chiang-yu A soy sauce made with wheat or barley chiani bottle 30 oz Chianina An extremely large, white, Italian breed of cattle used for work and beef production; claimed to 166 Chianina be the world's largest cattle and a very old breed Height Weight at withers (ft) (lb) Mature bull 4000 Mature cow 2400 13-month bull 1200 chianti A dry, fruity, Italian red table wine produced between Florence and Siena (central Italy) made from a mixture of Sangiovese and Canaiolo (red) and Trebbiano and Malvasia (white) grapes Types: Used when young (in straw-covered flask) Aged 3 years (Riserva; in claret-shaped flask) See also wine chiaretto An Italian pale-red or rose wine produced near Lake Garda and Verona (northern Italy) See also wine chia seed Black seeds from the wild sage that can be used as food chiavara A creamy, semisoft, mild-flavored, cheese made from cow's milk and ripened by surface bacteria chiavari (caccio romano) A hard, sour rennet cheese made from cow's milk Chicago dog (frank) A frankfurter served on a poppy-seed bun with yellow mustard, dark-green relish, chopped raw onion, tomato slices, and a sprinkle of celery salt Chicago round A cut of beef See Part 2: Beef Rounds Chicago style A method of cutting beef; the forequarter is divided into chuck, rib, shank, brisket, and short plate; the hindquarter is divided into round, rump, loin end, short loin, and flank; the sirloin tip Water Broilers and fryers (%) Dark meat without skin, 55.70 cooked, fried Dark meat with skin, 48.82 cooked, fried, batter-dipped Dark meat without skin, raw 75.99 Dark meat with skin, raw 65.42 Light meat without skin, 60.14 cooked, fried Light meat without skin, raw 74.86 Light meat with skin, 50.23 cooked, fried, batter-dipped Light meat with skin, raw 68.60 Flesh and skin, cooked, 49.39 fried, batter-dipped Flesh and skin, raw 65.99 Flesh and skin, roasted 59.45 Flesh only, raw 75.46 Flesh only, fried 57.53 (obtained in the National style of cutting) is left on the loin end in the Chicago style. chicha Fermented corn or other plants. A sour, effervescent, yellow to red, alcoholic beverage usually made from maize chicha de cebada A sour, alcoholic beverage made from barley chicha de jova Chicha made from germinated maize chicha de maiz rojo Chicha made from purple maize chicha de soja Chicha made from soya chicha de yuca Chicha made from cassava chicha de jora A yellow, cloudy chicha chick antidermatitis factor A vitamin-related complex See also pantothenic acid Chickasaw plum (Prunus angustifolia) A mountain cherry chicken (Gallus domesticus) A monogastric domesticated fowl (poultry) that is raised for eggs and meat production Classes: Broiler or fryer Capon Cock, or rooster Cornish game hen Fowl—hen or baking or stewing hen Roaster Rock Cornish fryer, roaster, or hen Parts: Back Boneless breast Breast Drumsticks Giblets Neck Thighs Wings Composition Protein Total (N x 6.25) Fat Ash carbohydrates (%) (%) (%) (%) 22.99 11.62 1.08 2.59 21.85 18.64 1.31 9.38 20.08 4.31 0.94 0.0 16.69 18.34 0.76 0.0 32.82 5.54 1.09 0.42 23.20 1.65 0.98 0.0 23.55 15.44 1.29 9.50 * 20.27 11.07 0.86 0.0 22.54 17.35 1.30 9.42 18.60 15.06 0.79 0.0 27.30 13.60 0.92 0.0 21.39 3.08 0.96 0.0 30.57 9.12 1.09 1.69 0.0 Water Chicken food products Chicken, canned, boned with broth 68.65 Chicken frankfurter 57.53 Chicken roll, light 68.60 Chicken spread, canned Age Weight (lb) Name 4-6 weeks Up to 2.5 Broiler 2-3.5 Fryer Under 8 months 3.5-5 Rooster 6-8 Capon Normal life span 3-4 yr; age at puberty 4.5-6 months; 8-20 females served by one male; 4000 x 106 sperm/ml semen; semen volume per ejaculation 1.5 ml; egg laying 8 months; good hens produce 240-260 eggs/yr (500 eggs in a lifetime of 32 months); frequency of ovulation 1 day; duration of estrus—fre-quently during egg-laying period; molts at 18-20 months; ovulation occurs 24 h before egg is laid; gestation period 20-22 days; broiling or frying market weight (3-4.5 lb) is reached at 8-12 weeks; dressing percentage 72%; 8-18% fat absorption during frying Sodium and cholesterol content: Breast with skin 69 mg Na/ | breast (98 g) Canned products 714 mg Na/5-oz can (142 g) 3 oz chicken, no skin 65 mg cholesterol (white meat) 77 mg cholesterol (dark meat) Canned pH 6.2 USDA grades: U.S. Grade A poultry; Grade B; Grade C 5.5-6.2 lb ready-to-cook chicken = 1 qt, canned without bones 3.5-4.2 lb ready-to-cook chicken = 1 qt, canned with bones 3 lb dressed chicken = 41 cups chopped cooked meat = i f lb chopped cooked meat 1 lb, ready to cook = 2-3 servings 1 cup, cooked, cubed = 5 oz 1 cup, stewed, chopped = 5 oz 1 cup, stewed, diced = 4.8 oz 1 cup, stewed, ground = 4 oz Storage: Keep in coldest part of refrigerator; use within 1-2 days. See poultry entries Moisture Chicken broth (%) Canned soup Condensed 92.0 Condensed, prepared with water 95.9 Dehydrated, cubed Dehydrated 2.5 Prepared with water 97.4 Soup mix Dehydrated 2.3 Prepared with water 96.8 chicken broth 167 Composition Protein Total (N X 6.25) Fat Ash carbohydrates 21.77 7.95 1.81 12.93 19.84 3.28 6.79 19.53 7.38 2.05 2.45 15.41 11.72 5.39 See Part 2: Bacteria on Chickens at Various Holding Temperatures; Bone; Calories, Daily Recommendations; Cholesterol Control; Egg Incubation Periods; Food, Composition; Frozen Food Storage; Frying Time; Glutamate; Glutamate Addition; Iron, Daily Recommendations; Liver; Meat and Meat Products, Composition; Microwave Processing Time; Minerals, Food; Portion Size; Poultry Breeds and Varieties; Poultry Class; Poultry Composition; Poultry Cooking, Frozen; Poultry, Dressing Percentage; Poultry Roasting; Poultry Yield; Soups, Composition; Spoilage, Protein Foods; Turkey Composition chicken a la king Ingredients include chicken meat, mushrooms, red peppers, and celery, cooked in a sauce made from chicken broth, cereal, egg yolk, milk, cream, salt, and spices See Part 2: Poultry Composition chicken and dumplings, canned soup Prepared Composition Condensed with water Moisture (%) 83.8 91.8 Protein (%) 4.6 2.3 Fat (%) 4.51 2.3 Carbohydrate (%) 4.9 2.5 Ash (%) 2.2 1.1 chicken and ham roll A moist, cooked, unsmoked Irish sausage made from medium-chopped, medium-seasoned pork and chicken stuffed into an artificial casing chicken breast 1 whole breast = 0.5-0.75 lb 1 average breast, skinned and deboned = 5 oz Halves, skinned and boned = 0.25 lb chicken broth Available as a canned soup and in dehydrated forms (cubed and soup mix) Composition Protein Fat Carbohydrate Fiber Ash (%) (%) (%) (%) (%) 4.4 1.0 0.7 Trace 1.8 2.0 0.6 0.4 Trace 1.0 14.6 4.7 23.5 54.7 0.4 0.1 0.6 1.4 16.7 13.9 18.0 0.2% 49.2 0.6 0.4 0.6 0.01 1.6 168 chicken cacciatore chicken cacciatore A skillet dish prepared with chicken gumbo soup Soup made from chicken stock chicken, onion, garlic, tomatoes, wine, noodles, and and tomato base, with added chicken pieces, rice, and olive oil okra chicken chow mein See Part 2: Poultry Composition chicken leg 1 small chicken leg = 6.6 oz Chicken, Chunky A ready-to-serve canned soup 1 skinned and deboned leg = 5 oz Composition: moisture 84.1%; protein 5.1%; fat 2.6%; See poultry legs carbohydrate 6.9%; fiber 0.1%; ash 1.3% chicken, cream of, soup Available canned and de- chicken, milk-fed A chicken that has been fed milk hydrated or milk products in addition to grain for 2 weeks Composition Moisture Protein Fat Carbohydrate Fiber Ash Cream of chicken soup (%) (%) (%) (%) (%) (%) Condensed 81.7 2.7 5.9 7.4 0.1 2.3 Prepared with milk 84.8 3.0 4.6 6.0 0.05 1.5 Prepared with water 90.6 1.4 3.0 3.8 0.05 1.2 Dehydrated 3.7 7.2 21.7 54.3 4.7 13.0 Prepared with water 90.9 0.7 2.0 5.1 0.4 1.2 chicken fat Fat removed from the carcass of chick- prior to slaughter; reported to make flesh whiter and ens; smoke point 400-430°F more tender See Part 2: Iodine and Saponification Values chicken grade See poultry grades chicken mushroom, canned soup Composition: chicken gravy Available canned and dehydrated Condensed—protein 3.5%, total lipid 7.3%; Dehydrated Prepared with water—protein 1.8%, total lipid 3.7% Prepared Composition Canned Dehydrated with water Chicken noodle, Chunky A ready-to-serve canned Moisture (%) 85.3 3.8 91.4 soup Protein (%) 1.9 11.3 1.0 Composition: protein 5.3%; total lipid 2.5% Fat (%) 5.7 8.3 0.7 Carbohydrate (%) 5.4 62.1 5.5 Fiber (%) 0.3 0.03 chicken noodle soup Available canned (condensed) Ash (%) 1.6 14.5 1.3 and dehydrated Composition Moisture Protein Fat Carbohydrate Fiber Ash Chicken noodle soup ( ) Condensed 8.5 3.2 1.8 7.6 0.1 2.2 Prepared with water 92.0 1.7 1.0 3.9 0.1 1.2 Dehydrated 3.7 19.2 7.7 48.4 0.4 21.0 Prepared with water 94.2 1.2 0.5 2.9 0.03 1.3 chicken noodle with meatballs A ready-to-serve canned soup Composition: moisture 90.7%; protein 3.3%; fat 1.4%; chicken gumbo, canned soup carbohydrate 3.4%; fiber 0.2%; ash 1.2% Prepared chicken, potted (deviled chicken) A spreadable with canned product made from finely ground chicken and Composition Condensed water spices Moisture (%) 88.0 93.8 Chicken Rice, Chunky A ready-to-serve canned Protein (%) 2.1 1.1 soup fat (%) 1.1 0.6 Composition: moisture 86.8%; protein 5.1%; fat 1.3%; Carbohydrate (%) 6.7 3.4 carbohydrate 5.4%; ash 1.4% Fiber (%) 0.2 0.1 chicken rice soup Available canned (condensed) and Ash (%) 2.1 1.1 dehydrated chicory 169 Composition Moisture Protein Fat (Carbohydrate Fiber Ash Chicken rice soup (%) (%) (%) (%) (%) (%) Condensed 87.8 2.9 1.6 5.8 0.1 1.9 Prepared with water Dehydrated Prepared with water 93.8 3.9 93.8 1.5 15.1 1.0 0.8 8.9 0.6 3.0 57.1 3.7 Trace 0.2 Trace 0.9 15.0 1.0 chicken, roasting See roaster Available: fresh or dried chicken roll A restructured, light-meat chicken Species: White (garbanzos) product Composition (dry seed): protein 20%; fat 4-4.5%; car-Composition: moisture 68.5%; protein 19.5%; fat 7.4%; bohydrate 5.5%; ash 2.5-3.0%; moisture 10% carbohydrate 2.5%; ash 2% 1 cup, dry = 7.1 oz See garbanzo; pea chicken salad A salad made from cooked chicken See Part 2: Seed Germination meat tossed with other ingredients, such as mayon-chick's first breath An air space in large end of egg, naise, chopped celery, etc. 5 chickens for salad = 50 servings between two membranes chicken spread A chicken product mixed with other chickwangue A soft cassava dumpling ingredients to a spreadable consistency; often canned chicle gum See chewing gum; sapodilla Composition: protein 15.4%; fat 12%; carbohydrate 5% chicken thigh chico Sapodilla; a tropical fruit with rough, brownish skin and sweet pulp; marmalade; tropical, egg-shaped, 1 thigh = 2 oz single-seeded fruit. Chicken Vegetable, Chunky A ready-to-serve See Part 2: Fruit Classification canned soup Composition: moisture 83.4; protein 5.1; fat 2.0%; chicory (Brussels lof; endive; French endive; succarbohydrate 7.9%; ash 1.5% cory; witlof; witloof; witloof-chicory) A perennial herb used as a substitute for or mixed with chicken vegetable soup Available canned (con- coffee; used in moderate amounts (10-20%, or 1 oz/lb densed) and dehydrated Composition Moisture Protein Fat (Carbohydrate Fiber Ash Chicken vegetable soup (%) (%) Condensed 85.5 2.9 2.3 7.0 0.1 2.2 Prepared with water 92.6 1.5 1.2 3.6 0.05 1.1 Dehydrated 4.7 19.0 5.6 55.0 15.7 Prepared with water 94.6 1.1 0.3 3.1 0.9 chicken wing Average weight is 3.2 oz coffee) with a good coffee it adds a sweet piquant 1 lb wings = 6 wings flavor; however, if used to excess it adds a bitter flavor. Commercial chicory is processed from endive chickling vetch (grass pea) An annual plant; ripe roots. The root is chopped, roasted, ground and the seeds are dried and used in stews and soups; unripe water extract used as a beverage. The leaves and seeds are used like green peas. See pea, grass shoots are usually blanched to reduce bitter taste and chick-pea (Bengal gram; Egyptian pea; garbanzo; are used as salads or vegetables. The hearts are gram; Cicer arietinum) A tropical pulse (legume) blanched and used as a cooked vegetable. Witloof is with a small, hard (must be cooked until tender) seed; forced and harvested when leaves are approximately used as a green vegetable, dry pulse, or to make an 6 in. used in salads. 19,500-27,000 seed/oz; 7-14 Indian food called dhal; harvested in 4-6 months. days germination time. The pods are small, 2-j| cm long and 1 cm wide; the Types: seeds are med. size, 1-2 per pod; mature 100 days; French endive (Witloof chicory)—large-rooted; by Size 1-2 cm; wrinkled, with a point at one end; color forcing the roots the blanched salads called Barbe —black, red, white, green, pink, yellow larger than a de Capucin (Monk's beard) and Belgian endive pea and shaped like a ram's head often called garban- are obtained zos when canned Summer chicory or escarole—crisp salad with bit-Used: roasted; in soup; ground into meal; the juice is ter taste used for vinegar and beverages Curly endive (greens with a somewhat bitter tas* 170 chicory Terms: Belgian endive (French endive, witloof)—cigar-shaped, bleached; crisp, bitter Brussels witloof chicory—used for salad Cichorium endivia—a vegetable; leaves cluster like cos lettuce Chicons (tight buds)—salads C. intybus—leaves are bitter; root used as a coffee substitute Curly endive (chicory, chicory endive)—robust, green head; pungent leaves with crisp, white ribs and ragged edges; yellowish heart has a milder flavor Escarole—bitter, broad-leaved, strap-shaped; firm texture Frisee—a white endive, similar to curly Leaf—spinachlike Magdeburg chicory—used in coffee Radicchio—small, round head; leaves pink to red with cream-colored ribs Root—dried and ground to be used as coffee or added to coffee Wild chicory—root used as a replacement for coffee Witloof chicory—roots are forced and leaves form a solid head known as a witloof Inner Variety color Head Season Use Snowflake Creamy 2-3 lb 75 days Salad Sugar Hat Light 2 lb elon- 86 days Greens, green-yellow salads Verona Red Witloof Blanched 5-6 in. 110 days Chicons (French (tight buds) endive) for salads 1 cup, trimmed, cut = 1.8 oz Composition: moisture 95%; protein 1%; fat 0.1%; carbohydrate 3%; ash 0.6% See French endive See Part 2: Minerals (Trace), Limits; Planting Density; Vegetable Composition; Vegetable Plants chicouangue A soft cassava dumpling chicuva An herb liqueur made from very old sherry, brandy, and herbs chiffonade Shredded vegetables or meat; green plants cooked in butter and usually used as a garnish See Part 2: French Dressing Variations chiffon cake See Part 2: Baked Products, Frozen Storage Life chihili See Chinese cabbage chihuahua A semisoft, mildly acidic, smooth cheese made from cow's milk chikewo A fermented, yellow-brown, salty (20-25%), fish-paste condiment chikuwa A cylindrical, fish-jelly product produced by baking kneaded fish meat wrapped around a stick Child Care Food Program A program that offers nutritional benefits similar to school food programs on a year-round basis in Day Care centers, Head Start centers, and Family Day Care homes. Funds are also available for food service equipment. See Child Nutrition Programs Child Nutrition Act of 1966 Legislation that authorized Child Nutrition Programs See Child Nutrition Programs Child Nutrition Programs Programs administered by the Food and Nutrition Service, whose purpose is to safeguard the health and well-being of the nation's children 1. The National School Lunch Program 2. School Breakfast Program 3. Child Care Food Program 4. Summer Food Service Program for Children 5. Food Service Equipment Assistance Program 6. Special Milk Program for Children See also entries for the individual programs chile (chili) A pepper, available in mild to hot varieties Type Fresh Processed Flavor Ancho Bell-pepper Dried, flat; Mild to hot shape round shape, 3-4-in. diam. wrinkled; red to black California Bright green; Canned; Mild to hot green 6-8 in. long; soft, green (anaheim) 1.5-2-in. diam tapered Jalapeno Dark green; Canned, Very hot 2.5 in. long; pickled 1-in. diam. Mulato Bell pepper; Mild brown when ripe Pasillo Dark green; Mild to hot brown when ripe; 7-12 in. long, 1.5-in. diam. Poblano Large; Mild to dark green fairly hot tapered bell Serrano Green; Very hot red when ripe 1.5 in. long; |-in. diam. cylindrical See ancho; California green; jalapeno; mulato; pasillo; poblano; serrano Chilean nut (Chile hazel) The red fruit (with a hazelnut flavor) of a shrub Chile hazel See Chilean nut Chile pine nut Large cone has 100 to 200 seeds that may be eaten when ripe or may be roasted Chile saltpeter (NaNO3) Sodium nitrate derived from guano on islands off" the coast of Chile chili (chile; chilli; Guinea pepper; Capsicum frutescens var. longum) The strongest (fiery and pungent) fruit (pepper) of herbaceous plants belonging to the genus Capsicum; has a hot and pungent flavor; used in chili con carne, chili sauce, cayenne pepper, chili vinegar, and pickles. Chili is the dried, small, ripe fruit of the more pungent hot cultivars of capsicum peppers [C. annuum, tabasco (which is China pea 171 C. frutescens), C. baccatum, C. Chinese, C. pubescens]; sometimes used interchangeably with capsicum. Handle with gloves; will burn the skin; fixed oil 15-22% Standards: Acid-insoluble ash 1.25-1.6% max. Ash 8-10% max. ASTA color units 70 min. Crude fiber 28% max. Moisture 11% max. Nonvolatile ether extract, dry basis, 5% min. Total nitrogen, dry basis, 2% min. See capsicum; chile See Part 2: Wastes, Agricultural and Industrial chili, Asian A generic term covering several explosive, hot, small bright green chili peppers with an elongated shape; the seeds and veins are often removed. chili beef A canned soup Composition Condensed Prepared with water Moisture (%) 70.9 84.7 Protein (%) 5.1 2.7 Fat (%) 5.0 2.6 Carbohydrate (%) 16.3 8.0 Fiber (%) 1.1 0.6 Ash (%) 2.7 1.4 chili con came (chili peppers with meat) A Mexican dish made of 40% (min.) meat [computed on fresh meat wt., 25% (max.) of meat as hearts, cheek meat, head meat or, weasand meat], 8% (max.) cereal or soya flour, and flavored with hot chili; also contains peppers, onions, garlic, beans, and seasoning See Part 2: Meat Composition; Microwave Processing Time; Portion Size chili con came with beans Made with 25% (min.) meat; 25% (max.) of meat may be head, cheek, or heart meat chili, dried red A 1-in., thin, red, wrinkled, very hot chili pepper; often blackened in oil before using chili pepper 1) A collective term for many peppers; available fresh, dried, canned, and pickled; 1-9 in. long; color may be green, yellow, or red (red are ripened green peppers and are sweeter). 2) A mixture of Mexican and Californian capsicums; available in a medium grind (coarser than paprika); moisture 10-12%; Scoville heat units 675-900 Storage (fresh): wrap in paper towels and refrigerate; will keep 3-4 weeks Storage (dried): in a cool, dry place; will keep for 1 yr chili pod A 5- to 7-in., dark reddish brown, dried chili pepper (several varieties) chili powder (chile powder) A preparation for seasoning that contains relatively mild chili pepper (80%), cumin, oregano, garlic, salt, and sometimes other spices (cloves, allspice, anise, or coriander); color is red to mahogany. Frequently used formula: 83% red pepper 9% cumin 4% oregano 2.5% salt 1.5% garlic powder Used in Chili con carne, gravies, hash, meat, meat sauces, rice, spaghetti, stews, and tamales Terms: Bright (or other equivalent terms)—untoasted peppers (bright red) are used. Dark—chili pepper in blend is toasted to caramelize the natural sugars which darkens the color, and alters the flavor. Composition: moisture 7-8%; protein 12-13%; fat 16-17%; carbohydrate 54-55%; fiber 22-23%; ash 8-9%; 25 mg Na/tsp (3 g) chili sauce A hot, spiced tomato sauce that contains tomatoes (without skin and core), green peppers, vinegar, brown sugar, onions, salt, dry mustard, sugar, and spices Composition: 227 mg Na/tbsp (17 g) Storage: Cover and refrigerate after opening. See Part 2: Standards, Processed Fruit and Vegetable Products; Tomato and Tomato Products, Composition chili, yellow A wide variety of very mild to hot, smooth-skinned chili peppers that are pale yellow-green to orange and red Popular types: Banana pepper Hungarian wax Long yellow Short caribe chilled Cooled to 45°F (wine) chilli See chili chilling injury Damage caused by exposure to cold; the susceptibility of citrus fruit to chilling injury is very unpredictable and may occur in fruit stored at low temperature but above the freezing point. The symptoms take various forms, such as pitting, brown staining, oil-gland darkening, diffuse rind breakdown (scald), or albedo browning. chilli pepper Available red or green, fresh or dried; African (hot) and Japanese (mild) varieties See chili pepper chilli powder A blend of spices: cloves, coriander, cumin, garlic, pepper (hot), and oregano See chili powder chill room A refrigeration area for meats and vegetables; regulation temp. 38 ± 2°F; tolerance of 10°F for reasonable time after the entry of fresh food; ideal temp. 30 ± 2°F chilver A ewe lamb, from birth to weaning chimaja A finely ground, mild spice made from the dried root of a wild cherry tree chime See double seam chimela Germinated, dried grains of sorghum, millet, or maize; malt chimichanga A large flour tortilla filled, folded, and rolled like a burrito and fried chinaberry A berry containing a toxic principle See Part 2: Poisonous Plants China-china An herb liqueur China orange A large tangerine China pea Similar to sugar pea but smaller; the pods are eaten and are often used in oriental dishes. See cowpea 172 China wood oil China wood oil See tung oil chinch bug (Blissus leucopterus) An insect that sucks the sap from corn and other small grains after they have been harvested Control: segregate corn and small grains Chinchwan cattle Red (a few are yellow), large, draft cattle with a distinct hump; originated in Central China chindanda A steamed or baked cereal or cereal and starch dough; often flavored with onions and peppers chine bone Body of cervical, thoracic, lumbar, and sacral vertebrae See Part 2: Beef Rib Nomenclature; Beef Wholesale Cuts; Bone; Lamb Wholesale Cuts; Meat Identification; Pork Wholesale Cuts; Veal Wholesale Cuts Chinese apricot plum A plum similar to a small nectarine Chinese artichoke (Stachys affinis) A plant that produces white tubers that can be cooked or used raw in salads Chinese bean See bean, mung Chinese bitter melon (Momordica charantia) A warty, ornamental fruit with tangy flavor used in cooking Chinese broccoli (gai Ion) A plant with a shank, big leaves, and a small flower bud at the end of the leaf Storage: in the refrigerator Chinese brown vinegar A rice vinegar Chinese cabbage (celery cabbage; chihili; crispy choy; flowering Chinese cabbage; michili; napa; nappa; petsia; siew choy; wong bok; Brassica chinensis; B. pekinensis) A salad green with a long (12-18 in.), oval, firm head and with a sweet cabbage taste; leaves resemble romaine lettuce; more like cos lettuce than cabbage; outer leaves green, inside and center of leaves white; may be cooked and does not have a strong odor. Types: Celery cabbage (wong-nga-bok; B. chinensis)—like a tight head of celery Pe-Tsai (bok choy, B. pekinensis) like Swiss chard Popular varieties: Chi-hi-hi Jade Pagoda Pak Choi Pe-Tsai Variety Growth habits Season Burpee Hybrid Blocky head 75 days 13 X 8 in. Crispy Choy Loose-leaf, 45 days nonheading, 8 in. Hybrid G Blocky head Michihli Tall, 70-90 days (12-18) X 4 in. Wong-Bok Blocky head Storage: in pits or cold cellars See also pak-choi; pe-tsai Chinese celery (bok choy; celery cabbage; French celery; heung kunn; mustard cabbage; pak-choi; Apium gravolens; Brassica chinensis) An oriental, nonheading Chinese cabbage or loose-leaf celery that produces spicy-flavored, celery-like stalks topped with green leaves with a pleasing flavor; used in salads and as flavoring Chinese chard (bok choy) Resembles Swiss chard but has smaller leaves and forms a head Chinese cheese Sufu soybean curd Chinese chestnut (Castanea mollisima) A 30- to 40-ft tree that bears chestnuts that can be used for roasting and poultry stuffing Chinese chive (Allium tuberosum) A plant whose flat, 6-in. leaves have a garlic flavor; the flower buds are also used in seasoning. See gow choy Chinese cooking Main schools are Canton, Fukien, Honan, Shantung, and Szechuan Chinese cooking melon A thick, crisp, apple-like melon that is steamed or boiled and has a sweet flavor; requires about 75 days for growth and weighs \ lb at harvest Chinese date (Zizphus jujuba) A tropical tree with long, pointed seed; may be eaten fresh or candied See jujube Chinese eggplant See eggplant Chinese five spice mixture Contains equal quantities of anise, cinnamon, cloves, fennel seed, and star anise Chinese food habits Animal products—eggs, fish, meat, shellfish Grains—rice, cereal, noodles Vegetables—many types; soybeans, sweet potatoes Chinese goose See goose Chinese gooseberry (kiwi fruit; Actinidia chinensis) A green to brown, egg-shaped (3 x 1.5 in.), hairy, juicy fruit with green flesh and gooseberry-like seeds. It may be eaten raw or cooked in sugar. See kiwi Chinese isinglass See agar-agar Chinese lantern See gooseberry Chinese long bean An 18-in. string bean Chinese mushroom Straw mushroom Chinese mustard (gai choy; mustard greens; mustard spinach; tender greens) A pungent green vegetable, similar to Chinese cabbage, with a loose habit of growth and used as a substitute for spinach. The leaves are eaten raw as a salad or cooked as spinach; the tuberous root is cooked like white turnips. Storage: Wash and store in a plastic bag or crisper in the refrigerator. See leaf mustard Chinese mustard greens (goy choy; Brassica cernua) Slightly bitter greens, available fresh or salted and canned Chinese okra A large (up to 12 in.), dark green okra with deep ridges Storage: refrigerate chive (schnittlauch; Allium schoenoprasum) 173 Chinese olive (Java almond) A stone fruit from which a fragrant resin is extracted; the fruit may also be eaten sweetened, dried, or salted. Chinese parsley See cilantro; coriander Chinese pea (snow pea) A young green pea pod, containing small peas, that is eaten whole See soybean Chinese pork sausage Sausages that contain grain alcohol and soy sauce as characterizing ingredients Chinese sausage (lup cheong) A sweet pork sausage that becomes translucent when heated; fermented, semidry pork sausage with liver See Chinese pork sausage Chinese turnips (lo bok) Similar to radish or daikon in flavor Storage: Wash, store in crisper in refrigerator Chinese vegetables Usually include bamboo shoots, bean sprouts, celery, mushroom, onion, potatoes, sweet peppers, and water chestnut Chinese vegetable tallow See Part 2: Iodine and Saponification Values Chinese water chestnut (pi-tsi; Eleocharis tuberosa) A water plant and its tuber, which is sliced and used as food; it has a very crisp texture. Composition (raw): moisture 96%; protein 0.4%; fat 0.2%; carbohydrate 3%; ash 0.2% Chinese watermelon (Benincasa hispida) A vine of the gourd family, originally from China and the East Indies. It has a large [(8-21) x (3-8) in.], multi-shaped (round to long and slender) fruit, with white flesh that keeps well and is eaten raw or used to make preserves. Chinese white radish (lo bok) A big (9-12 in.), mild-tasting radish that is tapered like a carrot Chinese winter melon A white and green, water-melon-sized marrow with whiteflesh and yellow seed; used in soup and preserved in sugar Chinese yeast Gray-white, dried balls of starter; grown on starch or cereal base and used as an inoculum for fermented foods ching hua ham A red, country ham chingko A variety of wild highland barley ching-tsai A vegetable chinic acid See quinic acid chinois See cumquat chinook A grade of Alaskan salmon See also salmon See Part 2: Salmon and Trout chinquapin A shrub that produces a small, fruit-flavored nut in a mahogany shell Types: Dwarf chestnut (Castanea pumila) Related tree (Castanopsis chrysophylla) chin tui A fried, wheat-flour-dough pie filled with cheese, fish, meat, and sometimes fruit chip 1) A deep-fat fried finger of potato. 2) A thin silicon wafer on which electronic components are deposited in an integrated circuit chipboard (newsback, patent-coated) Recycled paperboard covered with a thin layer of bleached, virgin fiber and/or clay coating and used to manufacture convolute or spiral wound cans chipolata A small, moist, uncooked, unsmoked French sausage made from medium-chopped, mildly seasoned pork fermented and stuffed into a pork casing chipped beef (dried beef) Cured, smoked, dried beef sliced in paper-thin fragments; usually made from top round See Part 2: Meat Composition; Meat, Servings per Pound chipped beef, creamed A mixture of thick white cream sauce and chipped beef, often served on buttered toast chips 1) American (crisps)—thinly sliced, deep-fried potatoes. 2) British—American-style, French fried potatoes chipumu A sorghum beer chiri Afish soup chi-square (*2) A measure of deviation from a hypothesis - Ff/F f = no. found in sample F = no. expected by hypothesis df = (total possible classes) — 1 e.g., df = 1 if there are two categories (e.g., yes and no), x2 of 6.635 or larger, there is a 1% possibility of this taking place if the hypothesis is true; x2 of 3.841, 5% possibility. Percentage values cannot be used without returning to a known sample size. chitin A water-insoluble polysaccharide containing amine groupings; tends to form horny layers such as occur in protective coatings of shellfish. Its chemical structure is not unlike that of cellulose except for the presence of nitrogen. See Part 2: Histochemical Tests chitterling (chittlin') Intestine of swine; considered a food delicacy by some people; may be used as a sausage casing chiu A rice wine chiu niang (tien chiu niang) A sweet, slightly alcoholic, glutinous rice chiu-yueh Gray-white, dried balls of starter, containing bacteria, molds, and yeast on starch or cereal base, used as inoculum for lao-chao chive (schnittlauch; Allium schoenoprasum) A sulfur-containing, onionlike perennial (80 days) plant that grows in tufts and whose leaves (6- to 10-in., hollow, grasslike spears) are used fresh or freeze-dried; used as a mildflavoring in cream cheese, potato salad, omelettes, stews, etc. The lavenderflower heads may be chopped fresh, dried, or frozen in ice and are also used asflavoring. Freeze-dried (1-3% moisture) it has a fresh-weight replacement of 1:12; approximately 1,000,000 \-\n. pieces of freeze-dried chives per pound 174 chive (schnittlauch; Allium schoenoprasum) Composition: moisture 91%; protein 2%; fat 0.3%; carbohydrate 6%; ash 0.8% See Part 2: Planting Density; Vegetable Planting Chart chive butter Soften | stick unsalted sweet butter, add 1 tbsp finely minced fresh chive (or \ tsp dried chive); cream together, adding a few drops of lemon juice. chlamydospore agar See Part 2: Microorganism, Media chloramine Refers to various compounds containing nitrogen and chlorine; chlorine combined with ammonia, e.g., monochoramine (NH2C1), dichloramine (NHC12); effective bactericides with a slow kill rate chloramine T A topical antiseptic and sanitizer See Part 2: Chlorine Availability; Chlorine Compounds; Sanitizers chlordan(e) A toxic chlorinated hydrocarbon insecticide; its use on food crops has been prohibited. Cl chlorella agar See Part 2: Microorganism, Media chloride A compound of chlorine with another element; a salt of hydrochloric acid See also chlorine See Part 2: Chloride Salt, Injury; Chlorine Availability chloride of lime See bleaching powder chlorinated hydrocarbon (chc) A hydrocarbon in which some or all of the hydrogen atoms have been replaced by chlorine; carbon tetrachloride is an exam-gastric juice (about pH 2.0); normal diet provides adequate supply of chlorine. See also hydrochloric acid See Part 2: Chloride Salt, Injury; Chlorine Availability; Chlorine Compounds; Chlorine, Water Treatment; Egg Products, Nutritive Value; Lemon Juice Composition; Minerals, Food; Normal Solutions; Sanitizers; Sanitizing Chemicals; Water Drinking Standards chlorine demand The difference between amount of chlorine added and the total residual chlorine measured by the 5-min orthotolidine test chlorine dioxide (C1O2) An unstable combination of chlorine and oxygen; oxidizing gas prepared on site by adding chlorite to water containing excess chlorine; used as a sanitary agent chlorine dosage Total amount of chlorine added chlorine, free Uncombined chlorine (most effective bactericidal state); can only be obtained after entire chlorine demand has been satisfied chlorobromuron See Part 2: Corn Herbicides chloroform (CHC13) A chlorinated hydrocarbon that has anesthetic properties and is a solvent for fat; its use in cough medicines etc. has been prohibited because of its suspected carcinogenicity. chlorophyll A green pigment present in all green plants; it is essential for the formation of carbohydrates by the plant because it acts as an energy converter. R in chlorophyll a —CH3 R in chlorophyll b — C — H WOple; as a group, they are quite toxic and some have CH3—C -C —CH = CHCbeen used for pest control [e.g., aldrin, benzene hexachloride (lindane), chlordane, DDE, dichloro- CH, I *diphenyltrichloroethane (DDT), dieldrin, endrin, HCB, heptachlor, methoxychlor, TDE, and HC— \ + | +toxaphene]. Because of concern for public health, N —~Mg-—N many that have been used as insecticides (e.g., DDT HC cI- N C—Cand chlordane) are no longer permitted on food crops, though a number of others are still in approved use. CH2 c=cchlorinated lime (bleach; bleaching powder) A loose combination of chlorine and lime; a disinfectant (to most bacteria except acid-fast), deodorant, and bleach; 24% min. available chlorine; levels used are I )C=0CH2 CH C — CHC0COOCHgIt is slightly soluble in water; acid or heating changes 200 ppm to disinfect equipment and l | lb/100,000 gal drinking water. Disadvantages: corrosive to metal; large amounts must be used; irritating to mucus membranes; odor absorbed by food Storage: must be tightly closed until use chlorination Treating or combining a substance with chlorine chlorine (Cl) A halogen element; a toxic, greenish gas at room temperature; an oxidizing agent; a water solution of chlorine is often used for disinfection and sterilization; at. no. 17; at. wt. 35.457; Group VIIA of the Periodic Table; oxidation states +1 , + 5, + 7, - 1; electron configuration 2 - 8 - 7 orbit K L M As hydrochloric acid, it imparts intensely acid pH to color to olive green, and alkali intensifies the green color. See a/50 photosynthesis chloropicrin (CC13NO2) A very poisonous liquid used as a fumigant; inhalation of fumes may be serious. See Part 2: Fumigants chloroplast Green organelles (in plants) that store energy trapped from the sun „ , . , ,. . , , . chloroplast Water + carbon dioxide + sunlight * glucose + oxygen chlorosis 1) Abnormal yellowing of foliage, often due to deficiency of nutrients, or lack of light. 2) Anemia of young girls due to faulty nutrition chlorotic leafspot A viral disease of sweet potatoes, similar to internal cork See internal cork chlorphenol red A pH indicator with a range of 5.2-6.8; It is yellow in the acid and red in the basic direction. chlortetracycline A broad-spectrum antibiotic; used to promote growth and improve feed efficiency, to control diseases, to reduce liver abscesses, enterotoxemia, bacterial diarrhea, and respiratory infection, to treat foot rot, as a wormer, and to increase egg production and hatchability OH N-(CH3)2 See Part 2: Antibiotic Standards chocolate A solid or semiplastic food made from chocolate liquor derived from cocoa nibs, which are obtained from the cocoa bean (a seed of the Theobroma cacao tree); originally from Central and South America; the beans are dried, removed from the pod, and fermented (tannin reduced to 1.9% at this step); the pulp is removed, washed, dried, and roasted (146-300°C), which develops flavor. The kernels are broken, removed from the shell, heated, and ground. This product is called bitter chocolate; it contains not less than 50% cocoa fat; max. 8% ash on fat-free moisture-free basis; max. 0.4% ash insoluble in HC1 on fat-free moisture-free basis; max. 7% crude fiber on fat-free moisture-free basis. Composition (cooking chocolate): moisture 2-3%; protein 10-11%; ash 3-4%; 5-35 mg caffeine/oz (milk chocolate) 6 mg caffeine/oz, baking chocolate 35 mg caffeine/oz) One ounce of chocolate can be substituted by 3 tbsp of cocoa plus 1 tbsp of fat. 1-oz square unsweetened chocolate = 3 tbsp cocoa + 1 tbsp shortening 1-oz envelope liquid baking chocolate = 3 tbsp cocoa + 1 tbsp vegetable oil or melted shortening Chocolate Milk liquor solids Types Sweetened Bitter, 100 No or baking Dark 0 Milk 10 (min.) 2: 3.66 (milk fat), Yes > 12 (solids) Semisweet 35 (min.) 12 (max.) Yes or bittersweet Sweet 15 (min.) 12 (max.) Yes chocolate beverage 175 4-oz bar sweet baking chocolate = \ cup cocoa + (2 tbsp + 2 tsp) shortening + ( | cup + 2 tsp) sugar 1 lb = 2 cups 1 cup = 225 g (7.9 oz) 1 cup chocolate pieces or chips = 6 oz 1 cup miniature chips = 6 oz 1 cup, grated = 3-4.6 oz 1 square = 1 oz 1 oz = 5 tbsp, grated Terms: Bloom—a mottled or gray surface or loss of gloss due to exposure to heat and moisture Fat bloom—a grayish greasy film on the surface, caused by fat melting and making its way to the surface Gray surface—results when chocolate is held at 85°F or more, causing the cocoa butter to melt and rise to the surface; when the temperature is lowered, it hardens on the surface Premium—bitter chocolate made into small cakes for cooking Sugar bloom—a rough, grayish layer that results from recrystallization of sugar on the surface To remove stain from cloth: 1. Prewash in cold water; if necessary, use pretreatment spray or cleaning fluid; bleach if needed. 2. Soak in warm water with enzyme product. Defect action level (and number of samples used): Average of 60 microscopic insect fragments per 100 g (6 samples) Average of 100 microscopic insect fragments per 100 g (1 sample) Average of 1.5 rodent hairs/100 g (6 samples) Average of 4 rodent hairs/100 g (1 sample) Storage: 38-42°F See candy; cocoa; semisweet chocolate, semisweet chocolate pieces, sweet cooking chocolate; unsweetened chocolate See Part 2: Calories, Daily Recommendations; Coatings; Dairy Terms; Flavor Ingredients, Taste and Flavor Type; Nicotinic Acid, Food; Spoilage, Carbohydrate Foods; Sugars and Sweets, Composition chocolate agar See Part 2: Microorganism, Media chocolate beverage May mean chocolate milk or hot cocoa Composition (homemade, with whole milk): moisture 81.6%; protein 3.6%; fat 3.6%; carbohydrate 10.3%; fiber 0.08%; ash 0.8% Sugar Carbohydrate Fat Calories Calories per gram per square 5-20 28 50 + (usually 54) 5 142 35-50 57 32-55 154 57 32-39 4.8 135 40-65 34-36 5.3 176 chocolate cake chocolate cake One f-in. sector of 9-in. round layer cake (without chocolate icing) contains 235 calories. See Part 2: Baked Products, Frozen Storage Life chocolate chip cookies One 2|-in. cookie ( | in. thick) contains 50 calories. Composition: 69 mg Na in two cookies (21 g) chocolate-coated peanut See Part 2: Sugars and Sweets, Composition chocolate creams A candy (35 pieces/lb) 1 oz (2-3 pieces) = 125 calories chocolate cream pie Composition: 107 mg Na/ | pie (66 g) chocolate drink (chocolate low-fat milk) A beverage, normally made from skim or low-fat milk (less than 3.25% fat) to which sugar and chocolate have been added; nonfat milk solids may be added. chocolate-flavored beverage See Part 2: Sugars and Sweets, Composition chocolate-flavored drink A beverage, normally made from skim or low-fat milk (less than 3.25% fat) to which sugar and cocoa have been added; nonfat milk solids may be added. chocolate-flavored milk Whole milk to which sugar and cocoa have been added; min. fat 3.25% chocolate liqueur A sweet, white to brown liqueur flavored with chocolate chocolate meringue pie | of a 9-in. pie = 285 calories chocolate milk Whole milk to which sugar and chocolate have been added; min. fat 3.25% Low-fat milk whole Composition 1% fat 2% fat milk Moisture (%) 84.5 83.6 82.3 Protein (%) 3.2 3.2 3.2 Fat(%) 1.0 2.0 3.4 Carbohydrate (%) 10.4 10.4 10.3 Fiber (%) 0.06 0.06 0.06 Ash (%) 0.8 0.8 0.8 20 mg cholesterol/cup (low-fat) 6 tsp sugar/8 oz 1 cup = 240 calories chocolate milk shake One 12-oz container contains 405 calories. chocolate mints A candy (20 pieces/lb) 1 oz (1-2 mints) = 115 calories chocolate mousse A frothy mixture of beaten egg whites, chocolate, and sugar or brandy chocolate sauce A sauce made from chocolate, milk, sugar, egg yolk, and vanilla chocolate spot A disease of brood beans chocolate, Swiss A chocolate liqueur containing floating pieces of chocolate chocolate syrup Double strength syrup contains 2 times as much chocolate as single-strength 1 tbsp thin-type syrup = 45 calories 1 tbsp fudge-type syrup = 60 calories chocolate, white A mixture of cocoa butter, milk solids, sugar, and vanilla choice A marketing grade of meat, fruit, or vegetable See Part 2: Grades, Meat; Lamb Quality Guide; Meat Grade Stamps chojnicka A moist, cooked, smoked Polish sausage made from fine- or medium-chopped, medium-sea-soned beef and pork stuffed into pork or artificial casings choke 1) A condition in cattle in which a foreign object is lodged in the throat. 2) The flower head of an artichoke See also artichoke chokecherry 1) Red, astringent fruit of a shrub, used to make preserves. 2) A toxic berry See Part 2: Poisonous Plants choking Describes an unpleasant, suffocating, irritation of the throat caused by, e.g., compounds such as C-8 or C-ll aldehydes cho-ku Straw mushroom cholecalciferol A form of vitamin D designated as D3; activated 7-dehydrocholesterol See Part 2: Vitamins cholelithiasis The production of gallstones cholera, hog An infectious and fatal swine disease caused by Vibrio cholerae; may be prevented by vaccination; the organism is destroyed by pasteurization. See Part 2: Illness from Food cholesterol (sterol of liver) A sterol found in all animal tissues, especially in the brain, egg yolk, and cod liver oil; the unsaponifiable fraction of animal fats and gallstones It is made in the body, is important in the synthesis of certain hormones, and is an essential part of many cells. It is present in every animal cell and is a normal constituent of blood and tissue. In the diet, it is found only in foods of animal origin: high concentrations are found in organ meat (e.g., brain, liver, kidney, heart, sweetbread, and gizzard) and egg yolk; moderate concentrations in shrimp; smaller concentrations in other foods of animal origin. Foods of plant origin contain sterols called phytosterols. Levels: A human synthesizes 1-2 g cholesterol/day. Bile contains 0.6% cholesterol. Human blood plasma contains 0.25% cholesterol. Eggs contain 0.46% cholesterol. Other foods of animal origin contain cholesterol in varying amounts. Recommended cholesterol intake is 300 mg or less per day; the guideline for women 23-50 years old is 300 mg/day See Part 2: Cholesterol Control; Egg Products, Nutritive Value; Histochemical Test; Steroids cholic acid CH3 CH — CH2CH2COOH OH Used as an emulsifying agent in food (e.g., dried egg whites) Storage: Tight container choline A water-soluble member of the vitamin B complex; deficiency causes "fatty livers" in rats, damage to kidneys in rats, damage to leg tendons in the chick, and reduced egg production in hens; it is widely distributed in biological material and is made synthetically. ? CH3 HO —C — C H 2 — N ^ C H 3 O C H 3 HH See Part 2: Egg Products, Nutritive Value; Grain Analysis; Milk and Milk Products, Vitamin Content; Wheat Products, Composition; Wheat, Vitamins choline bitartrate {[HOCH2CH2N+(CH3)3]HC4H4O6} Used as a nutrient or dietary supplement Package: Tight container choline chloride {[HOCH2CH2N + (CH3)3]C1-} Used as a nutrient or a dietary supplement Storage: Tight container cholinesterase An enzyme that neutralizes the toxic effect of the acetylcholine formed by the nervous system cholinesterase inhibitor An ester of phosphoric acid that has the effect of preventing the enzyme cholinesterase from functioning, thus causing serious illness and often death from acetylcholine poisoning; a number of insecticides of the parathion type act in this way, and though they are not persistent they are dangerous to handle. cholla A tea bread rich in eggs but with no fruit chondroprotein A glucoprotein found in connective tissue, tendon, and cartilage chonggak-kimchi An acidic, carbonated vegetable pickle made with oriental radish chontaruru A wine made from the sap of the chonta palm chorizo (choriza; chourico) 177 chop 1) A slice (2 | -4 cm thick) of pork, veal, or lamb, including the bone; usually broiled or fried Storage: Coldest part of refrigerator; in original wrapper, 1-2 days storage; unwrapped and covered loosely, 3-5 days storage 2) A 1- to 2-in.-thick slice. 3) To cut into small or fine pieces; to comminute food. 4) A seal or stamp used on some foods to authenticate them. 5) A grade of tea indicating good quality See Part 2: Braising Time; Broiling Griddle, Meat; Broiling Meat; Broiling Time and Temperature; Lamb Cuts; Lamb Cuts and Uses; Meat Composition; Meat, Frozen Storage; Meat Identification; Meat, Servings Per Pound; Pork Chart; Pork Cooking; Pork Cooking Methods; Pork, Cooking Yield; Pork Cuts; Pork Loin Cooking; Pork Storage; Portion Size; Roasting Meat; Veal Chart chopa blanca (Kyphosus sectatrix) A food fish similar to the rudderfish chop-chai A dish made from meat, vegetables, and vermicelli chopped Food that has been reduced to small pieces with a chopping knife or mechanical food chopper See chop chopped beef Ground beef made from fresh or frozen beef, with or without seasoning; with max. 30% fat (some manufacturers use max. 20% fat). No water, binder, or extenders added; max. 25% beef cheek meat chopped food (junior food) Processed, canned foods that have been chopped for use by infants who are ready to graduate from strained foods chopped ham A semisolid meat product in the form of a compact mass made from ham and curing ingredients See ham, chopped chopped spiced ham or pork A medium- to coarse-chopped, cooked, unsmoked, American sausage that is canned sterile or shelf-stable chopped steak Ground steak containing 20% fat chopper 1) Medium-finished, aged ewes. 2) A high-speed machine used for cutting meat into fine particles (or bowl-chopper) chop suey (cha sui) A thick, stewlike dish made with beef, pork, veal, and/or chicken, vegetables (bamboo shoot, bean sprouts, celery, mushrooms, onion, potato, and water chestnuts), soy sauce or special sauces, rice or noodles, and spices; served with cooked rice See Part 2: Meat Composition; Microwave Processing Time; Pork Loin Cooking chop suey greens (Chrysanthemum coronarium) 1) Used as greens in the Orient. 2) Spicy greens that are stir-fried or steamed and used for flavor or in salads; petals of the flowers are used in salads, soups, and rice. chor- A prefix meaning green chorek A sweet bun chorizo (choriza; chourico) 1) A coarsely ground, highly spiced (paprika as the characterizing ingredient, pimiento, garlic, and red pepper) Spanish sausage in which pork predominates (sometimes a little beef 178 chorizo (choriza; chourico) is used, but if made with all beef, it should be labeled beef chorizo); it is dried (moisture-protein ratio of 1.9:1 or less) and lightly smoked; may also contain vinegar and/or wine; sometimes packed hot with lard in a can. A heavily seasoned, pimiento-colored, dried beef or pork sausage. A spicy, smoked, pork sausage. A dry, Spanish, Portuguese, or Mexican sausage that is highly seasoned with red peppers. 2) A semidry or dry, uncooked, smoked American sausage made from coarsely chopped, heavily seasoned (red pepper) pork and/or beef with Spanish pimiento and stuffed into pork, sheep, or artificial casings. Composition: moisture 32%; protein 24%; fat 38% 3) A dry or semidry, uncooked, smoked or unsmoked French sausage made from medium- or coarse-chopped, heavily seasoned beef, pork, and goat, fermented and stuffed into beef, pork, or artificial casings. 4) A dry, uncooked Australian sausage. 5) A moist, cooked or uncooked, fresh, smoked or unsmoked Uruguayan and American sausage made from medium- to coarse-chopped, medium-seasoned beef and pork stuffed into a beef or pork casing; available in fermented and/or dried or semidried links, rings, or large-diameter casings See Part 2: Sausage Identification chorizo, fresh A moist, uncooked, unsmoked, uncured American sausage made from coarsely chopped or chunked, heavily seasoned (with white wine, vinegar, garlic, and spices) beef and pork stuffed into a large-diameter link or ring, or pork, sheep, or artificial casing chorizo pamplona 1) Coarsely chopped beef and pork chorizo. 2) A dry, uncooked, unsmoked Mexican sausage made from coarsely chopped, heavily seasoned beef and pork, fermented and stuffed into an artificial casing chorizo rama A semidry, uncooked, unsmoked Mexican sausage made from medium-chopped, heavily seasoned pork stuffed into a beef casing; dried approximately 1 week, and fried or cooked before consuming chorizos frescos A moist, uncooked, unsmoked Argentinian sausage made from coarsely chopped, mildly seasoned beef, lamb, pork, veal, and wheat starch, with backfat (pork), stuffed in a pork casing chorogi See artichoke, Japanese or Chinese chorote A pozol made from maize dough and ground cocoa beans chou See koji chou caraibe (Arum esculentum) A plant cultivated for its root, which is prepared like suede choum-choum A rice beer chourico A medium- to coarse-chopped, cooked, smoked or unsmoked, American sausage available in large-diameter links, rings, or large-diameter casings for slicing See chorizo chourisam Pork chorizo with liver chou-tofu A mature sufu soybean curd with a strong odor chovrica See linguica chowchow A finely ground or cut sour pickle, sour cured cauliflower and onion mixed with mustard sauce and spices; used as a relish See Part 2: Vegetable Storage chowder 1) A large size of hard, soft, or surf clams. 2) A soup made with clams or fish boiled in milk. Types: Maine—does not contain tomatoes Manhattan—contains tomatoes chow fun Broad noodles made from rice flour chow mein A dish whose ingredients (pork, egg, bean sprouts, celery, cabbage, vermicelli) are similar to chop suey but the dish is served by placing on fried noodles Types: dry; wet chow mein noodles Thick, crisp, fat-fried spaghetti served with chow mein, chicken a la king, cream dishes, and as a snack Chowpei Yellow, brown, and red, humped (male only), dual-purpose (draft and beef) cattle that originated in Hupeh (Hubei, central China) Province christalinna A rennet hard cheese made in Switzerland from cow's milk Christensen agar See Part 2: Microorganism, Media christi palma See castor bean christman porridge A porridge made from rice, milk, butter, and almonds Christinas melon See Santa Claus melon Christmas pudding A solid mixture of fruit, beef fat, nuts, eggs, bread crumbs, and brandy (which is lit during serving) christophine See vegetable peas -chrom- A word-element meaning color chromatography A method of separating mixtures of chemicals based on preferential adsorption or differential rate of migration; some of the types currently used include gas, liquid, high pressure liquid, paper, and thin-layer chromatography chrome tanning Making leather from hides using sodium dichromate (Na2Cr207) as the tanning solution; it is converted to chromic sulfate, which combines with the protein of the hide. chromium (Cr) A metallic element; at. no. 24; at. wt. 52.01; Group VIB of the Periodic Table; oxidation states +2, +3 , +6; electron configuration 2 - 8 - 1 3 - 1 orbit K L M N The 6-valent form is poisonous. The metal is hard, corrosion-resistant, easily cleaned, and used in plating utensils. It reflects rather than absorbs heat, which causes severe problems when cooking with electric elements. Body function: Acting with insulin, it is required for glucose utilization. Sources: brewer's yeast; whole-grain cereals; liver chromoprotein A protein attached to a color group, e.g., hemoglobin chromosome The location of DNA and the carrier of genetic material; DNA strand Types: sex (XX = female, XY = male); autosome (which vary in number according to species) Shape of chromosome pairs: metacentric; submetacentric; acrocentric; telocentric chronic Descriptive of a disease that develops slowly and has a long duration chu 1) Second grade. 2) A type of dawadawa See dawadwa; koji chub (blackfin; longjaw; Leuciscus cephalus) 1) A freshwater food fish of the carp family. Types: Chub mackerel (Pacific mackerel) Chum salmon (Oncorhynchus keta) Columbia River—peamouth North America—Leucichthys See lake herring 2) Meat packed into an oxygen-semipermeable roll stock tube that is clipped at both ends chub bologna Bologna with bacon added chuck 1) Part of forequarter of beef consisting of the thick area of the first five ribs; about 26% of a choice steer carcass See Part 2: Beef, Boneless Cuts; Beef Chart; Beef Chuck; Beef Cuts; Beef Cuts and Uses; Beef Retail Yield; Beef Roasting; Beef Wholesale Cuts; Beef Yields; Lamb Chart; Potassium-Rich Foods 2) Part of the can-closing machine; fits inside the countersink end and acts as a support to the cover and body as the can is sealed chuck meat Chuck minus the chuck roll chuck rib roast A beef roast made from the chuck area (first five ribs) chuck tender See Scotch tender See Part 2: Beef, Boneless Cuts chufa (aya; earth almond; rush nut; tiger nut; zulu nut; Cyperus esculentus) A perennial grass or reedlike plant (3 ft tall) that has very hard tubers about an inch in length (used like peanuts). The edible (raw or roasted) tubers of a sedge plant; may be eaten raw, ground, roasted, or cooked but used primarily for hog feed chufiy Very compact and blocky chukkal A fermented, yellow-brown, salty (20-25%), fish-paste condiment chum See salmon See Part 2: Salmon and Trout chumai A red dessert wine chum salmon A light-meatfinfish with light to moderate flavor Chungking cabbage Pressed, dried, salted gai choy chung-kook-jang Strong-flavored, dark brown soybeans in dark brown paste with rice straw Chungwei goat (tan goat) A small, white, horned goat raised for its pelt and cashmere; found in Ningsia (Ningxia, north-central China) and Kansu (Gansu, north-central China) provinces chunk See Part 2: Fish Forms chunk honey Pieces of honeycomb covered with extracted honey chuno Flour made by natural freeze-drying of bitter, high-altitude potatoes cider 179 Types: Blanco—white, without potato skins Negro—black, with potato skins chupatty An unleavened, coarse wheat-flour pancake chura A dried mixture of fermented yak's milk (2-3 parts) with wheat flour (1 part) and tea churgot Yogurt churning Mechanical agitation of whole milk or cream so that the fat globules stick together to form butter and are separated from the buttermilk See also butter churro A long doughnut made from wheat flour chute An inclined ramp used for loading and unloading chutney (chutnee) A spicy Indian relish composed of sweets, acids, and fruits (e.g., apple, banana, gooseberry, peach, or tomato); usually contains either apples, cucumbers, mangoes, or tomatoes with chilies, lemon juice, spices, and tamarind pulp; used with curries and stews chuzo Gray white, dried balls of starter, containing bacteria, molds, and yeast on starch or cereal base; used as an inoculum for fermented foods chyle Fluid from chyme; emulsified fat and lymph in the intestinal tract prior to absorption chyluria Presence of chyle (fat) in urine chyme The food material that leaves the stomach and enters the small intestine chymosin See rennin chymotrypsin A proteolytic enzyme that attacks native proteins and is found in pancreatic juices in the small intestine; it is secreted in the inactive form called chymotrypsinogen. chymotrypsinogen Inactive form of chymotrypsin and the form in which it is secreted; it is activated by trypsin. CI See color index ciaska drozdzowe A rice- and wheat-flour bread that is high in eggs and fat and sometimes contains dried fruit CIAT See International Center for Tropical Agriculture; Centro Internacional de Agricultura Tropical ciboule See onion cicro See lake herring -cid(e) A suffix meaning kill cider Juice from apples; bitterness or astringency from tannins in the juice is desirable; the juice will ferment due to yeast in 24 h unless this action is stopped by pasteurization. A still or sparkling, alcoholic (2-8% alcohol), fermented apple juice. In the United States, the term means fresh, unfermented apple juice. Types: Champagne cider—sparkling cider Distilled liquors from cider—apple brandy; calvados; applejack Hard cider—fermented apple juice Soft cider—unfermented apple juice 180 cider Methods of preservation: Refrigeration—32-36°F; will keep 1-2 weeks without fermenting Freezing (10% expansion)—will retain quality for l y r Pasteurization (170°F for 10 min)—keeps indefinitely without fermenting Ultraviolet irradiation—destroys most but not all microorganisms; extends refrigerated shelf life Chemical—Potassium sorbate 70°F storage for several weeks—use 0.1% (max.) 50°F storage for several weeks—use 0.05% Benzoate of soda or other benzoate preparations are sometimes added as a preservative. Cider normally is not pasteurized but a preservative is usually added. Apple juice is usually pasteurized. Cider apple classification: Bittersharp (sharp with high tannin content) Bittersweet (sweet with high tannin content) Sharp (high acid content) Sweet (low acid content) In making cider, usually two or more varieties are mixed. The following apple varieties are listed according to suitability as cider material. Sweet subacid: Baldwin Cortland Delicious Grimes Hubbardston Rome Beauty Stark Mildly acid to slightly tart: Jonathan Newtown-Pippin Northern Spy R. I. Greening Stayman Wealthy Winesap York Imperial Aromatic: Delicious Golden Delicious Mclntosh Ribston Winter Banana Astringent and highly acidic (crabapple): Florence Hibernal Martha Red Siberian Transcendent Composition (apple juice): moisture 88%; protein 0.1%; fat 0%; carbohydrate 12%; ash 0.2%; pH 2.9-4.0 1 bu apples = 3 gal apple juice or cider 1 cup = 8.8 oz Pressure to squeeze = 24 ton/in.2 Storage: 32-36°F See Part 2: Minerals (Trace), Limits cider vinegar (apple cider vinegar; apple vinegar) The product made by the alcoholic and subsequent acetous fermentation of the juice of apples; vinegar made from cider See apple (cider) vinegar cieddu Yogurt CIF (cost, insurance, freight) A freight term indicating that the seller is responsible for cost, the ocean marine insurance, and the freight charges on an ocean shipment See cost, insurance, freight cilantro (Chinese parsley) Fresh Mexican or Chinese coriander, which has a leafy appearance similar to parsley, with a pungent lemon-flavored leaf and seed, used as an herb in pork, lamb, chicken, meatloaf, meatballs, hamburger patties, soup, stews, pickles, and salads See coriander cilia Small hairlike appendages or contractile fibers of a cell, used by unicellular organisms to propel themselves and by higher animals to move fluids through their body cima rellena A moist, cooked, unsmoked Argentinian sausage made from medium-seasoned (with boiled eggs, spinach, carrots, peas, parsley, vinegar, chili, and marjoram) beef, stuffed into a sewn skin bag, which is rolled and tied cimaterol C = N OH H,N CHCH2NHCH(CH3)2 A beta-agonist that is orally active CIMMYT See Wheat and Corn Center cincho A high-fat, soft to hard, hand-pressed cheese made from ewe's milk cinnamaldehyde (cinnamic aldehyde) CH=CHCHO Used as a cinnamon-oil-like flavoring agent Storage: Full, tight, glass container in a cool, dark place cinnamic acid / \—CH=CHCOO H Used as food flavoring agent Storage: A well-closed container cinnamic aldehyde (cinnamaldehyde) - C H = C H C = O H . Principal flavoring component in oil of cassia cinnamon [Cinnamomum aromaticum (C. Cassia); C. burmanni; C. loureiri{; C. verum (C. zeylanicum)] A spice made from the dried inner bark of an evergreen tree of the genus Cinnamomum; may be in ground or stick form; bark is peeled and slowly dried into quills, which are folded together for packing. Cassia and cinnamon are from different trees but their flavor is similar and they have the same uses. Both cassia and cinnamon are called cinnamon but cinnamon is buff-colored and mild-flavored (popular in Mexico). Ceylon cinnamon is the mildest variety. Cassia has almost entirely replaced cinnamon as a spice in the United States. Cinnamon is used in curry powders and confectionery, and as a food flavoring agent with a spicy, penetrating, and tenacious aroma and a sweet, warm, pleasant, and astringent flavor. Composition: moisture 9-10% (10% max.); protein 3-4%; fat 3-4<7f; volatile oil 4% min.; carbohydrate 79-80%; fiber 24-25%; ash 3-4% (5% max.); acid-insoluble ash 2% max.; sp. gr. 1.011-1.031 Defect action level: average 5% moldy pieces by weight; average 5% insect-infected pieces by weight; 1 mg excreta/lb Terms: Chips—inferior-grade trimmings that contain more woody material, such as root bark and the outer part of stem bark Feathering—inner bark of twigs; fragments Quillings—broken quills Thin quill—bark from small branches Producing countries: Malagasy Republic (Madagascar); Seychelles; Sri Lanka Types: C. Aeylanicum—Sri Lanka C. Cassia—China C. Culilawan—culilawan bark C. Loureirii—Indochina Vernacular names: Ceylon cinnamon; Seychelles cinnamon; true cinnamon 1 tsp = 4 g Storage: in tightly sealed container (short shelf life) See also cassia See Part 2: Essential Oils; Flavoring Agents, Natural; Flavor Ingredients, Taste and Flavor Type; Spices, Microbial Content cinnamon-bark oil (Cinnamomum verum) A pale yellow, liquid volatile oil obtained by steam distillation or hydrodistillation of the inner bark of cinnamon Composition: alcohols; aldehydes; cinnamaldehyde 51-76%; esters; eugenol 5-18%; eugenol acetate; ketones; terpenes Storage: full, tight, glass container in a cool, dark place See cinnamon oil cinnamon fern See fiddlehead fern cinnamon-leaf oil (Cinnamomum verum) A brownish yellow essential oil obtained by steam distillation of the leaf of cinnamon; used as a food flavoring agent. The composition is different from bark oil and is a source of eugenol (60-90%); other components are cinnamaldehyde (1-5%), benzyl benzoate (0-27%), linalol, and beta-caryophyllene. Types: Ceylon (sp. gr. 1.03-1.05); Seychelles (sp. gr. 1.04-1.06) Storage: full, tight, glass container in a cool, dark place cinnamon oil An essential oil distilled from broken cinnamon bark See cinnamon-bark oil cinnamon oleoresin Obtained by extraction with organic solvents from Cinnamomum burmannii, C. cassia, C. loureirii, or C. verum Contains: Extracts Fixed oil Steam, volatile (essential) oil (16%) Circassian chicken 181 cinnamon-root-bark oil (Cinnamomum verum) A colorless to yellow-brown liquid; camphor is the major constituent (60%); other components are cinnamaldehyde (4-8%) and eugenol (trace to 5%). cinnamon vine See yam cinnamyl acetate [ = CHCH900CCHc Used as a food-flavoring agent Storage: tight, light-resistant container cinnamyl alcohol / \—CH=CHCH2O H Used as a food-flavoring agent Storage: full, tight, glass container in a cool, dark place cinnamyl anthranilate -CH=CHCH2OOC Used as a fruity flavoring agent in food Storage: full, tight, glass container cinnamyl formate -CH=CHCH2OOCH A balsamic-like flavoring agent in food Storage: full, tight, glass container in a cool, dark place cinnamyl isovalerate - CH=CHCH 2OOCCH2CHCH 3 CH3 A spicy, fruity, floral-like flavoring agent in food Storage: tight, light-resistant container cinnamyl propionate CH=CHCH900CH9CH< A fruity, floral-like flavoring agent in food Storage: tight, light-resistant container Cinqueterre (five villages) An area of northwestern Italy that produces a full-flavored, dry white wine and a sweet white wine made from sun-dried grapes Cinzano White and red types of Italian vermouth cioppino A highly seasoned soup made with shellfish, fish, tomato, onion, and garlic CIP 1) Cleaned in place. 2) See potato center Circassian chicken A dish made from white chicken meat and chicken stock, flavored with walnuts and butter and colored with paprika 182 circuit breaker circuit breaker An automatic switch that opens when current flow exceeds a predetermined value. It also may be manually operated. circular mil A measure of area 1 circular mil = 0.7854 square mil = 5.067 X 10 ~6 square centimeters (cm2) = 7.854 X 10 ~7 square inches (in.2) circumference (C) The perimeter of a circle; 360°, or 2v radians C = I>(3.1416) D = diameter C = 2i?(3.1416) R = radius ciro A wine from southern Italy Types: Red (big and robust) Rose White (dry, full, and flowery) cirrhosis A disease characterized by the formation of connective tissue and wasting of organ tissue, e.g., liver damage due to chronic large intake of alcohol ciruela See red mombin cisco (lake herring; Coregonus artedi; Leucichthys artedi) Refers to many species of freshwater fish (including lake herring) similar to the chub that are available fresh or salted and smoked; a freshwater food whitefish See lake herring cis-trans isomers So-called geometric isomers, in which the location of substituent groups in relation to double-bonded carbons is indicated by either cis-(Latin for "on this side") or trans- (Latin for "on the other side"). In structures below, the cis form has both R groups on one side of the double bond, whereas in the trans form they are diagonally opposite each other: cis trans citeaux A cheese made from cow's milk citral C= O H An ingredient in lemongrass oil but often prepared synthetically; used as a lemonlike flavoring agent in food Storage: full, tight, glass container in a cool, dark place citrange An acid-flavored citrus fruit that is a hybrid between sweet orange (Citrus sinensis) and trifoliate orange (Poncirus trifoliata); used in preserves and beverages See Part 2: Fruit and Nut Rootstock citrangequat Hybrid between citrange and kumquat citrate A salt of citric acid. Sodium citrate (C6H5Na307 • 2H2O) combines with calcium to prevent blood from clotting (600 mg sodium citrate/100 ml blood) See citric acid citrate azide agar See Part 2: Microbiological Examination of Dairy Products citrate mannitol agar See Part 2: Microorganism, Media citrate medium See Part 2: Microorganism, Media citrate monoglyceride See Part 2: Antioxidant Mixtures citric acid CH2COOHHO—CCOOHCH2COOHA tricarboxylic acid formed in the cells of plants (found in most fruits and particularly in citrus fruits such as lemon, lime, orange, tangerine) and animals in a sequence of reactions known as the Krebs cycle; it acts as a catalyst of tissue oxidation. Obtained by fermentation of molasses and used in foods (cereals, fruits, instant potatoes, meat, oil, and snack foods) as an antioxidant, acidulant,firming agent, color brightener, sequestrate agent, dispensing agent, astringent, and flavoring agent; also used as an antimicrobial food additive in acid foods, in preserving fish, jam, beverages, and pastries, to neutralize residual lye after lye-peeling fruit, and to prevent darking of frozen fruit. Citric acid in milk (0.01-0.2%) is converted by fermentation into diacetyl (flavor component). Citric acid and sodium citrate at levels of 0.1-0.2% are sometimes used for food fortification; 0.2% in fresh blood prevents clotting (sodium citrate is also used). Storage: tight container See also Krebs cycle See Part 2: Acidulants; Antioxidants, Formulas; Antioxidant Mixtures; Maple Syrup Composition; Normal Solutions; Organic Acids in Fruits and Vegetables; Reagents, Normal Solutions citridic acid See aconitic acid citron (Citrus medico) A small citrus tree that produces an elongated fruit (up to 8 in.) with a rough, greenish yellow to golden yellow rind (which is preserved and dried and used in baking, e.g., fruit cake), under which is a thick, white, inner skin enclosing a sour pulp (similar to lemon but not as acid). The fruit is made into the candied citron of commerce and the fermented thick peel is candied or glaceed and used like orange or lemon peel. The oil used for flavoring and the fruit is made into marmalade, and is also used to make the alcoholic beverage cedratine. See Part 2: Minerals, Food; Vegetable Plants citron (Citrullus vulgaris citroides) A vine that produces a watermelon-type fruit that is light to dark mottled green and has a hard shell (8 in.) and a firm, white flesh that is candied and made into preserves (never eaten raw). Varieties: Colorado citrus rust mite [Phyllocoptruta oleivorus (Ashmead)l 183 citronella (Cymbopogon nardus) An essential oil steam-distilled from a southeast Asian grass; contains geraniol, camphene, and dipentene. It has strong odor and is used as an insect repellent (especially mosquitoes). See Part 2: Essential Oils citronellal C = O H Prepared synthetically and used as a lemon, citronella, roselike flavoring agent in food; sp. gr. 0.850-0.861 Storage: full, tight, glass container in a cool, dark place See citral citronellol CH2OH May be obtained by reduction of citronellal or by distillation of geranium or citronella oil; used as a food-flavoring agent Storage: full, tight, glass container in a cool, dark place citronellyl acetate CH2OC = O CH, Used as a fruity flavoring agent in food Storage: full, tight, glass container in a cool, dark place citronellyl butyrate CH2OC=O CH 2CH 2CH 3 Used as a fruity, roselike flavoring agent in food; sp. gr. 0.872-0.884 Storage: full, tight, glass container in a cool, dark place citronellyl formate CH2OC=O H Used as a floral-like flavoring agent in food; sp. gr. 0.890-0.904 Storage: full, tight, glass container in a cool, dark place citronellyl isobutyrate CH2OC=O CH(CHc Used as a rose-like, fruity flavoring agent in food; sp. gr. 0.870-0.881 Storage: full, tight, glass container in a cool, dark place citronellyl propionate ,CH2OC=O CH2CH3 Used as a fruity flavoring agent in food; sp. gr. 0.876-0.887 Storage: full, tight, glass container in a cool, dark place citronen A yellow liqueur made from lemon juice and lemon peel citron melon A watermelon that is used in making preserves citrulline H NH2C —N—(CH2)3CH —C= O I O NH9 OH A resin obtained from plants and used as a laxative citrus fruit (citrous) Any of the Rutaceae family of plants. Fruit with sections divided by membranes; originally from eastern and southeastern Asia. Tropical or subtropical, small trees that contain a winged leafstalk, e.g., citrange, citrangequat, citron, clementine, grapefruit, kumquat (not a true citrus), lemon, lime, limequat, orange, orangequat, ortanique, papeda, pomelo (pumelo), shaddock, tangelos, tangerine, tangor, and ugli Flowers and leaves (essential-oil source) Fruit (citric acid; pectin source) Juice (80-90% sugar and acid; high in vitamin C) Skin (essential-oil source) Storage: Unwrap; keep at lowest possible room temperature (60-70°F); use within 1 week; short-term refrigeration not harmful See anthracnose; aspergillus black-mold rot See Part 2: Citrus Fruit Storage; Flavor Ingredients, Taste and Flavor Type; Fruit and Nut Rootstock; Fruit and Vegetables, Diseases; Fruit Composition; Fruit Storage; Microbiological Media; Pectin Content; Rot Spoilage; Storage Times citrus liqueur A beverage with medium to high alcoholic content, flavored with citrus fruit and sometimes sweetened citrus peel Skin of orange or lemon; used candied or grated (in cakes, desserts, drinks, and flavoring) citrus pomace Used as livestock feed Pomace Silage Without fines, Composition (citrus pulp) dehydrated Dry matter (%) 21 91 Protein (%) 1.5 6.1 Fiber (%) 3.3 11.7 Fat (%) 2 3.4 Ash (%) 1.2 6.0 citrus red No. 2 A synthetic food additive used to color orange skins citrus rust mite [Phyllocoptruta oleivorus (Ashmead)] Causes russeting of citrus fruit; the 184 citrus rust mite [ Phyllocoptruta oleivorus (Ashmead)l injury differs with variety and maturity and can be in the form of silvering of the peel (sharkskin), brown scarring and cracking, smooth brown stain (bronzing), or purple staining. Due to more rapid loss of moisture, this fruit should be stored no longer than necessary. citrus syrup Molasses, sometimes used as animal feed Composition: dry matter 68%; protein 5.5%; fat 0.2%; ash 5.3% city chicken Alternate layers of veal and pork placed on a skewer See Part 2: Veal Chart; Veal Cuts ciu A local gin distilled from tape (slang for intoxicating liquor) with molasses ciuppin A fish dish civet A game ragout containing blood and flavored with wine, onions, cardoons, and mushrooms civil defense agar See Part 2: Microorganism, Media Cl Symbol for the element chlorine clabber Milk soured to a point where a firm curd is formed but not to the point of whey separation Cladosporium See Part 2: Mold, Food; Spoilage, Fat in Food cladosporium spot A spotting of figs caused by Cladosporium herbarum that first shows as olive green specks, which later enlarge, become slightly depressed, and turn to a yellowish olive color; does not usually decay the fruit clafouti A fruit and egg pudding clam A lean, bivalve mollusk; a shellfish Types and regions of occurrence Butter, Washington (Saxidomus giganteus; s. nut-talli)—Atlantic; Pacific Cherrystone—Atlantic Coquina (Donax spp.)—Atlantic Gapar, horse neck—Pacific Geoduck—Pacific Gulf (Titaria cordata)—Gulf of Mexico Hard (round, lg-in. diam.), quahog or chowder (quahaug, Venus mercenaria), hard-shell, or cherrystone (Mercenaria mercenaria)—New England; Middle and South Atlantic Littleneck, rock cockle, native, Japanese, Manila (Paphia staminea, Protothaca steminea)— Atlantic; Pacific Pismo (Tivela stuttorum)—Pacific Razor (5 X 2 X l\ in.), hard-shell (Siliqua patula) —Pacific Soft, soft-shell (long, Mya arenaria), or steamer— North and Middle Atlantic coast; Pacific Surf, bar, or skimmer (Spisula solidissima)—Mid-dle Atlantic Clams are sold in the shell and should be alive with a tightly closed shell. Consumed: young (eaten raw); older (used in soup) Yield Quantity per serving As purchased (%) Ounces No. Breaded 85 3.75 Canned 3.0 Cherrystone clams 7 In shell Hard 15 22 \ doz Soft 30 10 1 doz Shucked 48 6.5 Form (amount needed for one serving): In shell as appetizer (6) In shell as entree (15-20) Shucked | - § cup Equivalents: 1 pt, shucked = 18 in the shell = 15 oz in the can, minced 1 cup clam juice = 8.3 oz 1 cup, raw, meat only = 8 oz 1 cup, canned, meat only = 5.6 oz 1 round, raw, chowders = 1.1 oz 1 med., raw, meat only = 0.75 oz 1 large, raw, soft = 0.4 oz Canned Drained Solids and Composition solids Liquor liquids Meat Moisture (%) 80-82 Protein (%) 16 2.3 11-14 Fat (%) 2.5 0.1 0.7 1-2 Carbohydrate (%) 1.9 2.1 2.8 1-6 Ash (%) 2 pH 5.9-7.1 (avg. 6.5) 43 mg cholesterol per 3 oz raw clam meat 30-174 mg Na/ 3 oz (85 g) Clams may contain a toxic substance derived from a plankton organism (Gonyaulax catenella) and should be periodically tested. Storage: packed in ice in a refrigerator for a maximum of 7 days See Part 2: Cholesterol Control; Fish and Shellfish, Composition; Fish, Storage; Frozen Food Storage; Frying Time; Minerals, Food; Portion Size; Soups, Composition clam bouillon Broth from cooked clams clam broth Diluted clam liquor clam, canned Canned clam meat Terms: Juice—clam juice or diluted clam juice Weight—weight of drained meat Meat—white clam meat, dark organs removed clam chowder A chowder made from clam juice, chopped clams, potatoes, onions, and sometimes other vegetables and seasoned with butter, salt, and pepper Types: Manhattan style (New York)—chopped clam meat, potatoes, tomatoes, onions, sometimes other vegetables, and water; seasoned and boiled classification 185 Composition Manhattan clam chowder Moisture (%) Protein (%) Fat (%) Carbohydrate (%) Fiber (%) Ash (%) Chunky (ready to serve) Condensed Prepared with water Dehydrated 86.0 84.3 89.5 4.1 3.0 1.7 1.7 10.9 1.4 1.8 0.9 8.2 7.8 9.7 5.0 57.5 0.2 0.4 0.2 3.0 1.7 2.5 1.5 19.3 Composition New England clam chowder Moisture (%) Protein (%) Fat (%) Carbohydrate (%) Fiber (%) Ash (%) Condensed Prepared with milk Prepared with water Dehydrated 82.5 85.2 90.5 3.5 4.3 3.8 2.0 12.3 2.0 2.7 1.2 16.2 8.7 6.7 5.1 56.7 0.1 0.9 2.4 1.6 1.2 11.3 New England—chopped clam meat and milk, no tomatoes; boiled clam chowder, Manhattan Available as a canned soup (condensed and ready to serve) and as a dehydrated soup mix See clam chowder clam chowder, New England Available as a canned soup (condensed) and as a dehydrated soup mix See clam chowder clam, coquina A small (\ in.), white, red, yellow, orange, purple, or patterned, wedge-shaped bivalve; used to make chowder clam extract See clam liquor clam, hard-shell (littleneck) Clams that are almost round and bulgy, with thick shells, e.g., quahaug, razor; the flesh is superior to soft-shell clams See clam clam juice Undiluted clam liquor clam liquor (clam extract) The liquid obtained during cooking and opening clams clam nectar Concentrated (by evaporation), natural juice removed from clams by heat; used in canning clam meat and making broth, bouillon, and chowder clam, soft (longneck) Clams that are thin and oblong, with thin shells See clam clanrana An herb liqueur claret A dry, red, table wine; red wine of the Bordeaux (southwestern France) area: Graves—south Medoc—north (very good wine) Pomerol—east St. Emilion—east A low-alcohol (10% alcohol by volume) red wine See also cabernet; wine clarets of China tea Black tea from China clarification Purification of a liquid, such as drinking water, beef stock, melted butter, sugar solution, or vegetable oils, by adsorbing the suspended solid particles on activated clays or carbon, or by use of aluminum sulfate; impurities causing undesirable color, odor, and taste in the liquid are thus removed. Rendering a liquid or semiliquid clean of particles by distillation, centrifuging, or filtration. Fats are clarified by boiling with water and then allowing to separate. Meat broth and sugar solutions require egg whites to aid in clarification. See also colloid clarify To make clear: stock, aspic, or other liquid by adding egg shell or egg white; melted butter by spooning off milk solids clarifying agent A substance that aids the removal of small particles that cloud liquids clary (clear eye) A biennial herb (related to sage) whose leaves are used as food and tips of young shoots and flowers are used in beverages, salads, and as seasoning in omelettes and meat dishes Species: Hormium clary (Salvia hormium) Meadow clary (S. sclarea) Types: Broadleaf Longleaf Wrinkled leaf Storage: leaves are artificially dried, rubbed, and stored in an airtight container clary oil (clary sage oil; oil of muscatel; Salvia sclarea) A yellowish essential oil used as a flavoring agent similar to sage; obtained by steam distillation; sp. gr. 0.886-0.930 Storage: full, tight, glass container in a cool, dark place classic Describes an exceptional wine from a classic region classification Dividing into categories; separating small solid units into groups of uniform size by passing them over a selective device such as a wide-mesh screen. Such fruits as peas, olives, etc., are graded in this way. 186 class mark class mark The center value for a class interval (e.g., for class interval 12.5-17.5, class mark is 15) clatite Pancake clavicle See Part 2: Bone clay 1) Aluminum silicate (Al2O3SiO2 • H20); a firm, fine soil that is coherent when wet and hard when dry. Clay soils are at least 50% clay, less than 50% sand, less than 50% silt, and are often called heavy soils. See also kaolin. 2) A variety of cowpeas See Part 2: Soil Classes clean Describes a wine with no defects or the odor or aroma of wine that has no trace of decay, mold, or vinegar clean cut A method of describing a live animal: Bone—no puffy or meaty joints Cannon or shank—free from coarseness or meatiness Head and neck—finely sculptured appearance, no coarseness cleaning Removing objectionable matter; chaff, weed seed, dust, and other foreign matter removed from cereal grain cleaning solution A solution made by adding 500 ml concentrated sulfuric acid to 25 ml saturated sodium dichromate; allow to cool before use; this red solution will turn green when oxidizing power has been exhausted. clear Uncloudy; free of turbidity clear cut shoulders (shoulder clod) A beef roast made from muscle on the foreshank, to the rear of the forearm bone clear eye See clary clear flour A grade of white flour that may be made from the poorer 5-60% of all the white flour milled; it is further subdivided into the following grades: Fancy clear First clear First clear Second clear clearing agents See Part 2: Minerals (Trace) Limits clear plate Back fat covering pork shoulder butt or Boston butt; 10% skin See Part 2: Pork Shoulder clear soup Clear consomme made from meat tissue cleaver A heavy cutting knife or axe for cutting meat cled agar See Part 2: Microorganism, Media Clementine (.Citrus nobilis var. deliciosa) A hybrid cross between wild North African orange and a tangerine; between an orange and a tangerine in size, color, and ease of peeling clenbuterol OH CL H2N—C\—//y-CHCH2NHC(CH3)3 cr A beta-agonist that is orally active climacteric period The period of development of some plant parts that involves a series of biochemical changes associated with a natural respiratory rise and autocatalytic production of ethylene climax A variety of lespedeza climbing cutworm An insect; the moth has dark gray, marked forewings and the larvae are rounded, soft, smooth-bodied, and up to \\ in. long. The larvae curl up tight when disturbed and feed at night on the buds before leaves form. climbing milkweed (Ampelanus albidus) A perennial weed cloak fern A plant having a toxic principle See Part 2: Poisonous Plants cloche, sous Under a bell clod The deltoideus and infraspinatus muscles of the chuck (shoulder); they lie lateral to the scapula and ventral to its spine; the large outside muscle from a beef chuck See Part 2: Beef, Boneless Cuts clod bone The humerus clone Describes a population derived from a single cell or stock clonevan A mild, creamy, firm, flat, full-cream, milk cheese Clorox Proprietary name for sodium hypochlorite (NaCIO • 5H2O); percentage of available chlorine— 2-6% home use, 10-18% industrial use clos de Vougeot A red wine close To seal or assemble a cap or cover to a can closed side (beef) Close kidney or tight kidney side; the right side closing machine (double seamer, seamer) A machine that double-seams the end and body of a can closing price The price for a commodity futures contract generated by trading through open outcry at the close of a trading session Clostridium A genus of spindle-shaped bacteria that are gram-positive, spore-forming rods with an enlarged central endospore Clostridium botulinum A common soil bacterium (at least five types) that produce the toxin responsible for the food poisoning known as botulism; anaerobic bacteria that produce very heat resistant spores; botulism is the most serious but rarest type of food poisoning, with from 30 to 65% of the cases ending in death; it is a gram-positive rod; the bacteria should be heated to 250°F for at least 24 min to kill them; the spores are killed at 120°C for 4 min (type E spores are killed at 80°C for 10 min); the toxin is destroyed at 100°C for 10 min and vegetative cells are killed by pasteurization. Lethal dose of toxin is 0.00000035 g. See also Bacillus botulinus; botulism See Part 2: Bacterial Food-Borne Illnesses; Microbial Toxins; Microbiological Media; Microorganism, Media; Spoilage, Carbohydrate Foods; Spoilage, Protein Foods; Thermophiles Clostridium perfringens (Sometimes called C. welchii.) An anaerobic microbe that causes food poisoning; some spores have extreme heat resistance; it is universally prevalent, the greatest problem being heat-resistant spores that have survived the cooking process and germinate and multiply when the food is left at an intermediate temperature. The key to safety is temperature control (danger range 65-122°F) after cooking. Implicated foods usually contain 1 x 106 per gram Media used for growth: Cooked meat medium Fluid thioglycollate medium SFP agar base SPSagar See Part 2: Bacterial Food-Borne Illnesses; Food Poisoning, Bacteria; Illness from Food; Infectious Diseases, Food-Borne; Microbiological Media Clostridium welchii See Clostridium perfringens clostrisel agar See Part 2: Microbiological Media closure (cap; cover; end; lid; seal) Usually refers to the top of a container (e.g., a can); the joint or seal that is made by attaching a cover, cap, or plug to a container closure lug On lug twist caps, it fits under glass lug for security clothing wool Wool that is too short to reach the combing grade clotted cream Cream skimmed from scalded milk and then heated cloudberry (baked-apple berry; yellow berry; Rubus chamaemorus) An orange-red berry that is often used like the blackberry; it grows in very cold climates and is of a golden color cloud ear A Chinese mushroom that is often dried and must be softened in water before cooking cloud-ear fungus A dark brown to black, gelatinous, crinkly mushroom clouding agent An ingredient added to prevent the separation of insolubleflavoring oils (usually in citrus drinks) See Part 2: Clouding Agents cloudy Not clear; turbid clove (Caryophyllus aromaticus or Eugeniacaryophyllata Thunb.) 1) The unopened flower bud (purplish brown) of the clove tree (an evergreen) is used for spices; buds are picked by hand and clove-leaf oil 187 sun-dried. They have a round head, are spikelike in shape, and may be obtained ground or whole. The term "bold" means a large well-formed, clove bud; 4000-7000 dried buds/lb Sources: Brazil; Madagascar; Tanzania Characteristics Aroma—rich, floral, balsamic Flavor—astringent, spicy, sour-fruity, penetrating, refreshing, very hot, and aromatic; increases in potency in frozen foods Grind—often medium Import standards: Acid-insoluble ash 0.5% max. Ash 6% max. Clove stems 5% max. Crude fiber 10% max. Moisture 8% max. Total extraneous matter 1% max. Volatile oil 15% min. Composition (usual range): moisture 6-8%; protein 5-7%; fat 20-21% (not less than 15%); carbohydrate 61-62%;fiber 9-10% (not more than 10%); ash 5-6% (not more than 7%); not less than 12% quercitannic acid; not more than 0.5% acid-insoluble ash; aromatic steam-volatile oil 17-21% (ground spike loses oil on storage);fixed oil 5-10% (primarily stearic acid) See Part 2: Essential Oils; Flavoring Agents, Natural; Flavor Ingredients, Taste and Flavor Type; Spices, Microbial Content 2) Segment of a bulb, e.g., a clove of garlic that is one-half the sphere sections of the garlic bulb clove-bud oil A colorless to yellow liquid obtained by water or steam distilling the clove bud; superior in flavor to the other two clove oils Contains: Eugenol 70-95% Eugenol acetate 17% Beta-caryophyllene 5-12% See clove oil clove-leaf oil A dark brown to pale yellow volatile oil steam-distilled from the whole leaves and twigs of the clove tree {Eugenia caryophyllata); used as a food-flavoring agent; contains eugenol (80-88%) Storage: full, tight, glass container in a cool, dark place See clove oil Export standards Stems, Khoker Extraneous Headless Source and Moisture mother cloves matter clove quality (max. %) cloves (%) (%) (%) (%) Malagasy Republic General (tout-venant) Prime 16 16 5 2 1 0 20 2 Standard (courant) 16 5 0 Superior 16 3 0 3 Zanzibar Distillation 14 5 20 (and extraneous matter) Special 14 2 Standard 14 4 4 (and extraneous matter) 188 clove oil clove oil A colorless to light yellow to light brownish yellow, natural essential oil steam-distilled from the buds, stalks, and leaves of the clove plant (Eugenia caryophyllata); used for making vanillin and as a clovelike flavoring agent in food Bud Leaf Stem Optical rotation l°30' to 0° -2°toO° l°30' to 0° Refractive index at20°C 1.527-1.538 1.531-1.535 1.534-1.538 Specific gravity (g/ml) 1.038-1.060 1.036-1.046 1.047-1.057 Storage: full, tight container in a cool, dark place clove oleoresin Obtained by extraction (often using acetone, benzene, or alcohol) of the spice with organic solvents; contains 70-92% volatile oil clover Many members of the pea family with trifoliolate leaves and flowers with a dense head; used as forage; 60 lb seed/bu; seed 6 qt/acre Alsike (Trifolium hybridum) Alyce (Alysicarpus uaginalis) Berseem (T. alexandrinum) Clustered (T. glomeratum) Crimson (T. incarnatum) Lappa (T. lappaceum) Large hop (T. campestre) Red (T. pretense) Rose(T. hirtum) Shaftal (T. resupenatum) Strawberry (T. fragiferum) Subterranean (T. subterraneum) Tick (Desmodium spp.) White (T. repens) Yellow suckling (T. dubium) Popular types: Alsike or Swedish (triennial) Crimson (annual) Red (biennial) White (perennial) See Part 2: Seed Germination clover-root oil A pale yellow oil obtained by steam-distillation of clove roots; contains eugenol (85-96%) clove-stem oil A volatile white oil (darkens on ageing) steam-distilled from the dried peduncles or stems of the spice (Eugenia caryophyllata); used as a clove-like flavoring agent in food; contains eugenol (83-95%) Storage: full, tight container in a cool, dark place See clove oil club See Part 2: Beef Cuts; Beef Cuts and Uses; Beef Retail Yield; Broiling Meat club cheese (snappy cheese) A cheese made from cheddar and pimientos and often blended See cold-pack cheese; potted cheese club root A foul-smelling disease of brassicas (mustard) club sandwich A sandwich containing bacon, turkey or chicken, lettuce, mayonnaise, and sometimes tomato between slices of toast; may be either two or three "decks," and served open or closed club soda (aerated water; carbonated water) Flavorless and colorless and is used as a mixer club steak (rib steak; top loin) Steak cut from the rib end of the short loin, located in front of the T-bone steak; contains no tenderloin muscle Clum Forest A small, very prolific, speckle-faced breed of English sheep clupanodonic A fatty acid See Part 2: Fatty Acids, Fats and Oils; Fatty Acids and Their Properties; Unsaturated Fatty Acids cluster bean (guar; Cyanopsis tetragonolobus) A drought-tolerant legume whose green pods are used as vegetables; grown as a green manure and fodder crop; mucilage is extracted from the seed. clutch A nest of eggs; an egg-laying pattern in which a hen will lay one egg per day for one or more days in succession and then take a rest period, followed by another clutch Cm Symbol for the element curium cm See centimeter cmc See carboxylmethylcellulose CMI Can Manufacturers Institute Co Symbol for the element cobalt co- Prefix meaning with or together CO2 See carbon dioxide; dry ice coagulant A substance capable of removing colloidal material coagulase An enzyme that induces coagulation See Part 2: Microbiological Media coagulated Describes material that has changed from a fluid to a thick mass; congealed; curdled; clotted coagulation (clotting) Aggregation (curdling, clotting) of protein macromolecules into clusters or clumps of semisolid material; may be initiated by heat (egg white), by a change in pH (milk), or by enzymatic activation (blood). The change (denaturing) is usually irreversible. coal A mineral comprised of about 90% carbon; used as fuel and source of coke and coal tar Type Hardness Flame Smoke lb/ft3 Anthracite Hardest Slight, blue, Little 53 strong heat Bituminous Soft Burns freely Pitchy 48 Cannel Bituminous Little but harder Pounds of bituminous 1 lb Equivalents coal briquettes Coke 0.90 Crude petroleum and shale oil 1.30 Electric (kilowatt-hours) 0.125 Gasoline and fuel oil 1.50 Lignite and brown coal 0.33 Lignite briquettes 0.67 Manufactured gas (m3) 0.60 Natural gas (m3) 1.33 Pitch coal and black lignite 0.67 Refinery gas (m3) 1.67 See Part 2: Fuel, Heating Value 40 coalfish (Pollachius virens) A dark, pollack-type, saltwater, food fish that is similar to the cod; available fresh or salted and smoked See pollock coalition A combination of organizations and groups working together to influence a government decision coal tar Contains aromatic hydrocarbons, phenol bodies, and organic bases See petroleum coal-tar dye A synthetic food-coloring additive derived from petroleum and identified by assigned initials, the shade, and a number, e.g., FD & C Red No. coarse 1) Describes a harsh flavor (of wine). 2) Large particles; not fine coarse grain See feed grains coarse hominy See hominy Coastal Bermuda A variety of Bermuda grass used for pastures coatepec See Mexican altura coating 1) Covering with flour, crumbs, or a wheat product and egg batter or other dry ingredients before frying. 2) A natural, hard, cellulosic layer on a seed or fruit. 3) A film on tongue and teeth often caused by tannins and the protein of saliva. 4) A thin layer of material applied to a product either mechanically or by dipping, as chocolate on candy or casein solution on paper See Part 2: Coatings coating weight The weight of a coating in milligrams per 4 square inches coax An intermediate step performed in preparation for the next step cob 1) The fibrous, inner portion of the ear of corn (maize) from which the kernels have been removed; used for smoking meats and as fuel in some agricultural areas. 2) A short-legged horse See also hazel cobalamine (cobalamin) Vitamin B12, which cures pernicious anemia; contains trivalent cobalt See vitamin B12 cobalt (Co) A metallic element; at. no. 27; at. wt. 58.94; Group VIII of the Periodic Table; oxidation states +2, +3; electron configuration. 2 -8-15- 2 orbit K L M N It is necessary for hemoglobin formation and is an essential part of vitamin B12. See Part 2: Grain Analysis; Normal Solutions; Wheat, Minerals cobalt carbonate (CoCO3) Sometimes used in animal feed Composition: dry matter 99%; sulfur 0.2%; cobalt 45.5%; iron 0.05% cobbler 1) A deep-dish pie (usually fruit) with a top crust; may or may not have a bottom crust. 2) A sweet, alcoholic, cold fruit drink. 3) A whiskey-, rum-, wine-based drink cobia Afinfish with white meat and light to moderate flavor cockle 189 cobnut (Corylus avellana) A type of hazelnut, very similar to a filbert See filbert; hazel Cobol (common business-oriented language) A programming language designed for business applications coburg A round French bread coca The dried leaves of a shrub from which cocaine is produced; also used in cola drinks (cocaine is removed) coca plum (coco; icaco; icaque) A white-fleshed, insipid plum that may be eaten raw or dried cocarboxylase A coenzyme (C12H19C1N4O7P2S • H2O) See also thiamin pyrophosphate -cocc- A syllable meaning seed or pill cocci A subdivision of bacteria whose shape resembles that of a sphere (Greek, berry); usually gram-positive 1. Diplococcus—occurs in pairs 2. Micrococcus (staphylococcus)—resembles a cluster of grapes 3. Streptococcus—resembles a string of beads See Part 2: Bacteria, Molds, and Yeasts coccidia Organisms that are (usually) intestinal parasites coccus (berry) A spherical bacterium coccygeal vertebrae The vertebrae of the coccyx, or tailbone See caudal vertebrae See Part 2: Bone Cochin An Asiatic class of chickens that has feathered shanks, yellow skin, and long feathering and that lay a brown egg Varieties: buff*; partridge*; white*; black* (where ah asterisk indicates there are also bantam varieties) See Part 2: Poultry Breeds and Varieties cochineal A purplish red coloring matter (with no taste or odor) made from dried bodies of the insect Coccus cacti See Part 2: Unsaturated Fatty Acids cochineal extract A food color additive cock (old rooster) Mature male chicken over 10 months of age; has a hardened breast bone, coarse skin, and toughened and darkened meat and is cooked by stewing, steaming, or braising See also rooster cocked base plate A base plate on a can-sealing machine that is not parallel with the seaming chuck and creates a body hook of uneven length cocked cap An unlevel cap caused by the cap lug not being properly seated under the glass lug cockerel A young cock; male fowl See also toms cockle 1) A small marine bivalve mollusk (Cardium edule) similar to an oyster; a shellfish; 20% edible (10-12% protein) Types (common name and species): Atlantic (C. edule) Pacific (C. corbis) Knotted (C. tuberculatum) Spring (C. aculeatum) 190 cockle Available live, fresh, salted, in brine, and vinegar-cured. 2) A weed cocklebur (Xanthium pensylvanicum) An annual weed having a toxic principle See Part 2: Poisonous Plants cockroach A pest; an insect that may carry disease-causing organisms Problem Caused by Dysentery Entamoeba histolytica Food poisoning Salmonella enteritidis Food poisoning S. oranienburg Food poisoning S. typhimurium Gastroenteritis Escherichia coli Tuberculosis Bacillus tuberculosis Worms Hookworms, roundworms Types: American—lives in drains, sewers, and damp dirty places German—lives in warm, moist places cockroach, American (palmetto bug) Can live outdoors in the South; often found in basements in the North cockroach, German The most common cockroach; produces 35,000 offspring/year cockroach, smoky brown An insect that lives outdoors in firewood piles, tree knotholes, and mulch; will move indoors cocktail 1) A dish that may be made from fruits, vegetables, fruit or vegetable juices, or seafood products and that is served at the beginning of a meal as an appetizer. 2) A short, iced drink usually used as an appetizer and made with one or more alcoholic liquors and numerous flavoring ingredients, usually including bitters Party—3-4 drinks per person Predinner—2-3 drinks per person 3) Fruit used as the first course of a meal. 4) Seafood used as the first course of a meal. 5) Fruit juices used as the first course of a meal cocktail frank A moist, cooked, smoked American sausage made from finely chopped, mildly seasoned beef, pork, and veal stuffed into pork, sheep, or artificial casings and packed in brine solution. A batter-type product available in medium- to large-diameter links or large-diameter casing for slicing See cocktail frankfurter; cocktail wiener cocktail frankfurter A small frankfurter, usually 2 in. long and \ in. diam. See cocktail frank; cocktail wiener cocktail glass 1 glass = 2 oz cocktail sauce A sauce made with peppers, tomato, etc., usually served with seafood cocktails See Part 2: French Dressing Variations cocktail wiener A smoked, cooked, ready-to-eat sausage similar in flavor to frankfurters; may also be called Vienna sausage See cocktail frank cocktailworst A moist, cooked, smoked Dutch sausage made from finely chopped, medium-seasoned beef and pork stuffed into a sheep casing or not stuffed into a casing coco See coca plum cocoa (cacao; Theobroma cacao strains criollo, forastero, and trinitario) A small (20-30 ft), broadleaf evergreen tree (cacao) that produces long yellow or red (ripe) pods ( 3 x 8 in., 1 lb, 30-40 pods per tree) containing 20-50 white to purple beans per pod encased in white mucilage. Trees yield 200-3000 lb cocoa beans per acre; beans ripen in 5-6 months. The beans and mucilage are fermented (2-9 days), roasted, and ground, the fat is removed, and a water extract is prepared; the dull red beans are dried to 6% moisture (several days), shelled (waste material or fertilizer), roasted, and ground. Cocoa is made in much the same manner as chocolate except some of the fat is removed and the final product is ground; it contains less than 8% fat. The bean contains 50-57% cocoa butter (fat). 1 sack of dried beans = 130-200 lb Terms: Breakfast, or high-fat, cocoa—min. 22% cocoa butter Chocolate—extra cocoa butter, sugar, and milk added Chocolate liquor—50% fat and in the forms bulk, slab, kiddled, and ribbon Cocoa (drinking)—cocoa butter removed Cocoa butter—separated from chocolate liquor by pressing Cocoa presscake (10-25% cocoa butter)—the portion remaining after chocolate liquor is pressed Cocoa powder (2 or 7% to 24 or 35% fat, 4-5% moisture)—obtained by grinding cocoa presscake Dutching (alkalizing)—color becomes darker and flavor milder; permits cocoa to be more evenly distributed in milk or water Instant—cocoa, sometimes chocolate, powdered skim milk, and sugar Medium-fat cocoa—max. 22% cocoa butter Nib—cotyledon Nib grinding—by grinding, nibs are converted into chocolate liquor Pressing—separates cocoa butter from powder Pulverized bean (cacao)—part of the cocoa butter has been removed Sweet—breakfast cocoa (40%) and sugar (60%) Sweet milk—breakfast cocoa mixed with sugar and at least 12% whole milk solids Winnowing—separation of shells from nibs Equivalents: | oz cocoa = 1 oz chocolate 2-31 tbsp cocoa + \ tbsp butter = 1 oz, or one square, of chocolate 4 cups = 1 lb 1 lb = 100 servings 1 cup = 3 oz 4 tbsp = 1 oz \ cup = 1 oz (28 g) Composition (without milk): moisture 1-4%; protein 4-9%; fat 2-22%; carbohydrate 31-89%; ash 2%; pH 5.2-5.9 (alkalized product 6.5-8.1); 10 mg caffeine/ 6-oz drink; 220 calories per cup To remove stain from cloth: first prewash in cold water, if necessary use pretreatment spray or cleaning fluid, bleach if needed and second soak in warm water with enzyme product See also cacao See Part 2: Cocoa, Composition; Cocoa Cultivation; Food, Composition; Minerals, Food; Minerals (Trace), Limits; Wastes, Agricultural and Industrial cocoa bianco A sun-dried cheese that is coated with rancid butter, coffee grounds, and ground cocoa-bean shells cocoa butter (cacao butter; theobroma oil) Fat expressed from cacao bean Properties: Iodine no. 32-40 Melting point 28-33°C pH6.6 Refractive index (60°C) 1.449-1.451 Saponification no. 188-202 Specific gravity 0.950-0.975 Acid composition: myristic 0.5%; palmitic 25%; stearic 35%; oleic 37%; linoleic 3%; linolenic 0.5% Used for confectionery, soaps, and pharmaceutical products (suppositories) See Part 2: Fats and Oils, Composition; Fats and Oils, Fatty Acid Composition; Fats and Oils, Physical and Chemical Properties; Fatty Acids, Fats and Oils cocoa hulls Used as a mulch and cattle feed cocoa, instant Store at room temperature (below 70°F, shelf life 1 yr). cocoa nibs Broken kernels of the cacao bean coco de mer A very slow-growing double coconut coconut (cocoanut; Cocos nucifera) The hard-shelled nut of a palm that grows in tropical lowlands; begins fruiting in 6-9 yr; 50 nuts per year per tree; 23 lb copra per year per tree; originally from eastern and southeastern Asia Tree growth requirements: fertilization to mature fruit 12-14 months; flower and mature fruit once per month; rainfall 60-80cF; temperature range 75-86°F; tree will bear for 70-80 yr Parts of plant and their uses: Coconut milk—a thick liquid obtained by squeezing coconut flesh Husk (coir)—2-3 in. thick; ropes and coconut matting Leaves—house thatching Meat (copra)—residue after oil extraction (oil cake); livestock feed "Milk" (coconut juice)—from unripe fruit; used as a drink; contains sugar and oil Palm trunk—building timber Roots—tea and coffee substitute; fuel Tree sap—fermented to form palm wine Types: Desiccated coconut—dried and grated meat Domestic Short shred Medium shred Long shred Fine-grated, desiccated Flaked Partially domestic (reprocessed) Short shred Medium shred Long shred Ready-toasted coconut meat 191 Forms Shape Sweetened Pack Chipped Thin, broad chips, 2 in. long Desiccated Small coarse particles Macaroon Very small particles Shred Shorter thread Yes Dry; moist Thread Long thread Yes Dry; moist Refuse: 37% 1000 lb coconuts = 500 lb copra = 25 gal oil = 170 lb desiccated or shredded coconut 1 lb unshelled coconut = 8.3 oz shredded coconut = 3 cups shredded coconut 1 lb = 51-8 cups shredded coconut 1 cup shredded coconut = 2 | - 3 oz (80 g) 2 x 2 X 0.5, meat only = 1.6 oz, fresh 1 cup, shredded, firmly packed = 4.6 oz, fresh 1 cup, shredded, lightly packed = 2.9 oz, fresh = 3.2 oz, dried, canned 1 cup liquid from coconut = 8.5 oz fresh 1 cup, flaked = 2.6-2.7 oz, dried, canned Fresh coconut contains 50% oil; shredded, 41% oil; 2 tbsp fresh shredded coconut contain 55 calories. To remove shell: Make a hole through one of the "eyes;" drain and save milk; heat in a 350°F oven for 10-30 min; cool in freezer for 1 h and tap with a hammer; remove brown skin; grate meat (endosperm). Storage (of milk): refrigerate; use within 24 h or freeze See palm See Part 2: Beans, Peas, and Nuts; Coconut, Amino Acids; Flavor Ingredients, Taste and Flavor Type; Fruit Classification; Minerals, Food; Oils and Fats, Composition; Oils, Seed and Fruit; Plant Foods, Composition; Protein Factors; Pulses, Nuts, and Seeds, Composition; Storage; Unsaponifiable Matter coconut custard pie One-eighth of a 9-in. pie contains 250 calories. coconut, desiccated Coconut with reduced moisture content; will keep for 1 month without refrigeration coconut kernels with coats (copra meat) Mechanically Solvent-Composition extracted extracted Dry matter (%) 92 91 Protein (%) 21 21 Fiber (%) 12 14 Fat (%) 6.4 3.5 Ash (%) 6.8 6.0 coconut liqueur A liqueur flavored with coconut coconut meat Endosperm of coconut 192 coconut meat Dried Composition Shredded Unsweetened Fresh Moisture (%) 3 3 51 Protein (%) 4 7 3 Fat (%) 39 65 35 Carbohydrate (%) 53 23 9 Ash (%) 1.5 1 coconut milk 1) A smooth, rich, milky liquid pressed from the meat of fresh coconuts; used in sauces, desserts, and beverages; available in cans or can be made from fresh coconuts. 2) Water from inside the coconut See coconut coconut oil (copra oil) A nondrying, highly saturated, white, very stable oil, with no characteristic flavor, that is pressed from the kernel, or coconut meat, of the coconut palm Fatty acid Unhydro- Hydro-carbons genated genated Saturated 6 0.2 Trace 8 5-8 8 10 7 7 12 45-48 48 14 17-18 18 16 9-10 10 18 2-7 10 Monounsaturated 18 6 Trace Polyunsaturated 2 Trace Acid number (unhydrogenated) 0.01 Iodine value 7-10 (unhydrogenated), 23 (hydrogenated) Melting point 37-39°C (unhydrogenated), 25°C (hydrogenated) Saponification value 250-260 (unhydrogenated and hydrogenated) Specific gravity 20°/4°C 0.9226 (unhydrogenated) Titer 20-24°C (unhydrogenated) Unsaponifiable < 0.5% (unhydrogenated) See Part 2: Fats and Oils, Characteristics; Fats and Oils, Composition; Fats and Oils, Fatty Acid Composition; Fats and Oils, Physical and Chemical Properties; Fatty Acids, Fats and Oils; Iodine and Saponification Values; Melting Points, Fats and Oils; Oil or Fat, Characteristics; Refractive Indices, Fats and Oils; Saturated Fatty Acids; Specific Gravities, Fats and Oils; Spoilage, Fat in Food; Titer, Fats and Oils; Tocopherols coconut oil cake (copra meal) Ground cake after oil extraction of copra; used for livestock feed Composition: moisture 5%; protein 23%; fat 8%; fiber coconut pie Composition: Cream 104 mg Na/ \ pie (66 g) Custard 194 mg Na/ \ pie (71 g) coconut water (coconut juice; coconut milk) The liquid from the interior of the coconut Composition: moisture 90-94%; protein 0.3-0.5%; fat 0-0.2%; carbohydrate 5-9%; ash 0.6% cocoyam The large, edible tuber of a perennial plant cocuy An herb liqueur made from sisal roots COD 1) Cash on delivery. 2) See chemical oxygen demand cod 1) The scrotum after removal of testicles on a steer; it usually contains fat. 2) A saltwater finfish (Gadus callarias) with very light, tender white meat and mild delicate flavor; may be used fresh, salted, or smoked; dry salt cod must be soaked to remove some of the salt to be palatable. The liver is a source of oil and vitamins. Atlantic—A saltwater fish of the North Atlantic; weight ranges from 3 to 20 lb; flesh is white, firm, and lean. Pacific—weight ranges from 5 to 10 lb; mild flavor and tender, soft, white meat Composition: protein 17.6%; fat 0.3% See also codfish; demersal fish cod-burbot A codlike freshwater fish coddle (soft cook) To cook slowly and gently; to cook (170-180°F) below the boiling point, as of eggs coddling moth An insect pest whose hosts are apple, pear, quince, crab apple, English walnut and other fruit Damage: worm in apple; entrance and exit holes Control: insecticide spray codeguin A moist, uncooked, unsmoked Argentinean sausage made from coarsely chopped, medium-sea-soned (with cinnamon, vanilla, cloves, ground garlic, white vinegar, and white pepper) beef, pork, and corn flour in a pork casing codeine (C18H21NO3) A narcotic alkaloid derived from morphine (poppy) and used for relief of coughs; allergic reactions may occur. codequin A moist, cooked, smoked Brazilian sausage made from medium-chopped, medium-seasoned beef and pork stuffed into beef casings Codex See Committee of Food Protection of the National Academy of Science-National Research Council Codex Alimentarius A group formed to set up food standards to be used in international trade; works cooperately with FAO and WHO cod fat A large piece of fat on the flank of both steers and heifers codfish [cod; scrod (baby)] A soft-finned, lean, saltwater food fish caught in the Middle Atlantic and Pacific coasts Atlantic (Gadus callarias, synonym G. morhua Linnaeus) Cabillaud—fresh cod Dry—salted and dried Green—salted but not dried Greenland (G. ogac) Korean—See pollock (Alaska) Ling {Ophidon elongatus) Offshore—deep-water cod Pacific (G. macrocephalus) Polar (Boreogadus saida) Poor (Trisopterus minutus) Rock—shallow-water cod Stockfish—dried but not salted Wachna (Eleginus navaga)—North Atlantic Wachna (E. gracilis)—North Pacific Market forms: Bits—small pieces of salted boneless tissue Middle—thick chunks of salted boneless tissue from the middle of the fish Precooked—unsalted, boneless Ready-to-use—boneless; used like salmon Strip—thick pieces of salted, practically boneless tissue from the side Tablets—strips (6 x 3 x l{ in.) made up of 2-3 pieces of boneless tissue Market classifications: Snapper—up to 1^ lb Scrod—1.5-2.5 lb, less than 50 cm Market—2.5-10 lb, 50-75 cm Large—10-25 lb, 75-100 cm Whale—over 25 lb, over 100 cm Yield: 43% Composition (muscle): moisture 81%; protein 16-18%; fat 0.3%; ash 1%; pH 6.0 Available raw, canned, dehydrated, dried and salted, and frozen Cakes (balls) made from the following: 100 lb salt codfish 125 lb potatoes 10 lb onion 13 lb beef tallow 6 oz pepper or other spices Usually fried and served hot See cod See Part 2: Fish and Shellfish, Composition; Fish, Smoke-Cured; Fish, Storage; Frozen Food Storage; Glutamate; Minerals, Food; Riboflavin, Food; Thiamin, Food; Unsaponifiable Matter; Vitamin A, Fish; Vitamin D, Fish; Vitamin D, Food; Water Activity, Organisms and Food coding Embossing a code number or marking as a means of identification See commodity code; container code; container specification code codispensing Dispensing two components and mixing when they are ejected codling (josser) A small cod (under 63 cm long) codling moth (Laspeyresia pomonella) An insect; the adult is a grayish brown moth with brown wing coenzyme (enzyme activator) 193 tips and \- to f-in. wing span; the larva is white or pink with a brown head and is up to \ in. long; young larvae burrow into fruit (e.g., pear) and cause wormy apples and blemishes or "stains" on the skin. cod-liver oil Oil expressed from livers of fish species of the family Gadidae Properties: Iodine no. 135-180 Refractive index (15.5°C) 1.479-1.485 Saponification no. 180-190 Specific gravity 0.922-0.930 Vitamin A 400-4000 IU/g Vitamin D 40-400 IU/g See Part 2: Fats and Oils, Physical and Chemical Properties; Iodine and Saponification Values; Titer, Fats and Oils; Unsaturated Fatty Acids; Vitamin A, Food coefficient of determination This is the correlation coefficient squared (r2) and it indicates how much of one trait is associated with another; e.g., if X and Y are correlated at 0.8, then r2 = 0.64, or 64% of the differences in Y is associated with X coefficient of digestibility The percentage of protein (75-97%, varies with the food, 92% avg.), fat (90-95%, 95% avg.), and carbohydrate (85-98%, 98% avg.) that the body can absorb from food; a measure of digestibility expressed as a percentage coefficient of digestibility (quantity ingested food) - (quantity in feces) quantity in ingested food coefficient of variation (C) A measure of variation of observations that has been adjusted for sample magnitude so that variation between samples with different magnitude can be compared x s = estimate of standard deviation (o-) x = sample mean Sometimes expressed as a percentage: a - • 100 = x coenzyme (enzyme activator) A substance, often containing a vitamin, that is required by some enzymes in order to catalyze their reaction; a complex organic compound (nucleotide) that combines with and activates an enzyme system; an essential factor in such biochemical transformations as cellular oxidation, the Krebs cycle, and vitamin activation See also prosthetic group 0 194 coenzyme A coenzyme A HO—P—OCH2 —C —CHOH—CO—NHCH2—CH2 —CO —NHCH2—CH2SHCH \ carrier (xy) offspring and \ noncarrier (xx) offspring 2. Dwarf carrier (xy) x dwarf carrier (xy) -» \ dwarf (yy), \ carrier (xy), and \ noncarrier (xx) offspring dwarf tree A grafted tree whose final size depends on the rootstock used See dwarf fruit tree Advantages: Ease of pruning, spraying, and harvesting Bears fruit at a younger age dystrophy 263 Fruit is the same size as on a full-size tree Dwarfing does not shorten tree life dwojniack A sweet, honey-fermented, alcoholic beverage that is oftenflavored with fruit juice and spices dwt See grain (troy) Dy Symbol for the element dysprosium dye A soluble organic substance that absorbs certain wavelengths of radiant energy in the visible spectrum See a/so colorant dyne (dyn) A measure of force (e.g., weight) 1 dyn = 1.020 x 10~3 gram (g) = 7.233 x 10 ~5 poundal = 1.0 X 10 ~5 joule per meter [J/m, or newton (N)] = 2.248 X 10 " 6 pound (lb) = 1.020 x 10~6 kilogram (kg) = 1.0 x 10 ~7 joule per centimeter (J/cm) dyne-centimeter (dyn-cm) A measure of heat, energy, and work 1 dyn-cm = 1 erg = 0.00101979 gram-centimeter (g-cm) = 0.0000000737612 foot-pound (ft-lb) dyne per cubic centimeter (dyn/cm3) A measure of density 1 dyn/cm3 = 0.00118528 poundal per cubic inch = 0.00101979 gram per cubic centimeter (g/cm3) dyne per square centimeter (dyn/cm2) A measure of pressure 1 dyn/cm2 = 0.01 erg per square millimeter (erg/mm2) = 0.0010197 gram per square centimeter (g/cm2) = 0.000466646 poundal per square inch = 2.953 x 10 ~5 inch of mercury [in. Hg (at 0°O] = 1.0 x 10~6 bar = 9.869 x 10 ~7 atmosphere (atm) dys- A prefix meaning difficult or bad dysentery An infectious disease of the intestines characterized by loss of water See Part 2: Diseases, Food-Borne; Infectious Agents dysgustia An impairment of the ability to taste dysosmia Difficulty in the ability to smell dyspepsia An impairment of digestion dysphagia Difficulty in swallowing dysprosium (Dy) A rare-earth element of the lanthanide series; at. no. 66; at. wt. 162.51; Group IIIB of the Periodic Table, oxidation state + 3 electron configuration 2-8-18-28-8-2 orbit K L M N O P dystrophy Defective nutrition, usually of muscles; often due to vitamin-E deficiency EE See volt ear The fruiting head of corn, including only cob and grain See corn See Part 2: Corn; Pork Cuts and Uses ear fungus A mushroom Earl Gray tea A tea, scented with oil of Bergamot, e.g., Sri Lankan black tea early blight A leaf-spot disease that strikes leaves that are frequently wet Control: Apply maneb or zineb. early bloom The stage of maturity between the initiation of blooming to one-tenth of the plants being in bloom early leaf The stage of maturity at which plants reach one-third of growth before blooming early leaf spot (A fungal Fabraea maculate) disease that causes dark brown spots on leaves and cankers and cracks on pear fruit early maturity Of a plant, quick attainment of full development Early Ohio An all-purpose variety of potato earth almond See chufa; peanut; tiger nut earthiness Describes a dusty or earthy taste sometimes found in wine earthnut 1) A small truffle (Buniun flexosum, Conopodium denudatum). 2) See peanut earthstars A type of fungus earth tongues A type of fungus earthy Having theflavor or odor of earth or soil, e.g., a food flavor that suggests soil earwig An insect that sometimes feeds on vegetable leaves earworm A pest that infests corn See Part 2: Insect Control Easter The Christian holiday that falls on the first Sunday following the first full moon after the vernal equinox; foods associated with Easter include the egg, lamb or kid, and ham. Easter bun A hot cross bun Easter egg 1) A hen's egg hat has been hard-boiled and colored. 2) A candy See candy Easter nola A dry (moisture-protein ratio 1.9:1 or less) Italian salami made from coarsely chopped, mildly seasoned (with black pepper and garlic) pork See salami Eastern style A method of cutting beef easy-lift An indentation in the body of a can that will aid in lifting the tongue easy-open end A can end with a tab or other device that allows it to be opened easily (e.g., a full-panel easy-open or a spiral) eat To consume food; to ingest eating unit A group of people habitually sharing food prepared in the same kitchen or in several common kitchens eau clairette A sweet, spicy liqueur that contains small pieces of gold eau-de-cidre A potable spirit made from cider eau-de-grain A potable spirit made from grain eau-de-marc A potable spirit made from the skin and seeds left after pressing grapes eau-de-prunelle A potable spirit made from blackthorn fruit and gin eau-de-vie A potable spirit made from wine; brandy eau d'or Liqueur with gold particles eba A porridge or past made from cassava (Manihot) flour ebonite Hard rubber See Part 2: Insulation, Conductivity Values EC European Community eccles cake A cake made by wrapping a filling of currants, butter, and sugar in puff pastry and baking ecdysis Molting echaude A poached pastry that is dried by baking echezaux A red wine echinacea An herb used for tea echourgnac A tilsit-type cheese eclair (From French meaning "lightning.") A finger-shaped pastry filled with custard or whipped cream and often covered with chocolate icing Storage: refrigerate immediately EC medium A selective broth for the growth of coliform bacteria at 37°C and for Escherichia coli at 45.5°C See Part 2: Microorganism, Culture Media, Water and Sewage, Standard Methods; Microorganism, Selective and Differential Broths and Media, Water Filtration Plant eco- prefix meaning house E. coli (Escherichia coli) An infective microorganism. See Part 2: Microorganism, Media ecology The study of the relationships between animals and plants and their whole environment 264 economic analysis A method of evaluating how much should be purchased and when, including consideration of what inventory levels should be maintained economic emergency disaster payment A payment when a disaster has reduced production and when the loss of production results in an economic emergency economic order quality (EOQ) A type of fixed-order quantity that determines the amount of an item to be purchased or manufactured at one time; the purpose is to minimize the combined costs of acquiring and maintaining inventory. ecosystem An ecological system that is the sum of all physical and chemical reactions and all biological organisms interacting in a given space ecto- A prefix meaning outside eczema An inflammatory condition of the skin, some types of which are caused by a deficiency of essential fatty acids edam A mild-flavored, pale-colored, semisoft to semi-hard, pasteurized, inoculated cheese from Holland made from partly skimmed cow's milk with rennet added; the curds are scalded, not textured, and pressed; it is ball-shaped, slightly flattened at top and bottom, with a rind coating of red or pale gold wax and is a mellow cheese, softer than cheddar, with a cheddar-type flavor (that is mild and nutlike); it has a creamy, yellow interior; ripened 2 months; used as a dessert, cooking, snack, or sandwich cheese Sizes: Commissie—6-9 lb Edam—1-5 lb (usually 3-4 lb) Middelbare—10-14 lb Composition: moisture 39-42%; protein 25-31%; fat 20-40%; carbohydrate 1-2%; fiber 0%; ash 4-5%; salt 2% (274 mg Na/oz); pH 5.4 Fat content is lower than gouda Storage: can be frozen (0°F) in pieces no more than 1 in. thick; use within 6 months. See Part 2: Cheese Characteristics; Cheese Composition; Cheese, Vitamin Content; Milk and Cheese Composition; Milk and Milk Products, Vitamin Content; Vitamin A, Milk and Milk Products edamer An edamlike cheese edam, smoked A tangy, smoky, edam cheese that is used for sandwiches EDB Ethylene dibromide See ethylene dibromide eddo See taro edelkost A salami made from beef and pork; a dry, uncooked, smoked Belgian sausage made from medium-chopped, medium-seasoned beef and pork, fermented and stuffed into artificial casings edelpizkase A full-cream, soft, blue-veined cheese, made from cow's milk, with a strong moldy flavor and shaped into a rectangular block edelweiss 1) A soft-ripened cheese from Germany. 2) A perennial herb growing in high mountain areas (Alps). 3) A liqueur flavored with flowers and sugar edelzwicker A white wine made from two or more different types of excellent grapes eel, conger 265 edema The retention of abnormal quantities of fluids in the tissue and the swelling due to accumulation of excess water; some types caused by excessive sodium in the diet EDF See European Development Fund edi A sour porridge made from sorghum or millet edible Fit for human consumption and able to be eaten edible meat See Part 2: Edible Meat and Chilled Carcass edible oil A vegetable oil used as food, e.g., coconut oil, corn oil, etc. edible-podded pea See sugar pea edible portion The portion of food consumed by an average person, e.g., boneless meat with |-in. (\-\ in.) maximum fat cover edirne A soft, white, panir-type cheese made from ewe's milk editic acid See ethylenediaminetetraacetic acid edo miso A light red-brown, flavorful, low-salt paste made (with short fermentation) from soybeans (often mixed with cereals) EDP Experiment and Demonstration Plant EDTA (Ethylenediaminetetraacetic acid) A food antioxidant that ties up metals See ethylenediaminetetraacetic acid EE broth An enrichment broth for the detection of enteric bacilli in foods; it is a brilliant green bile broth modified by incorporation of dextrose. See Part 2: Microbiological Media EEC The European Economic Community, formerly called the Common Market See European Economic Community eel Any of the elongated, snakelike finfishes with a smooth skin; some are strictly marine and others live in fresh water but descend to the ocean as they approach sexual maturity; eels used as a food fish have light meat (up to 30% fat) and light to moderate flavor; many kinds are important as a food source: American (Anguilla rostrata) Australia (A. aucklandii) Broad nose Conger (Conger conger) European (A. anguilla) Grig Japanese (A. dieffenbachii; A. japonica) Moray (Muraena Helena) Sharp-nosed Short-finned (A. dieffenbachii) Snig Available forms: live; fresh; frozen; smoked (salted and dried); jellied; fried; vinegar-cured; canned See also freshwater fish See Part 2: Minerals, Food eel brass mats A medium-density material sometimes used for its heat insulation value in refrigeration systems See Part 2: Insulation eel, conger A large, edible saltwater eel with less fat then freshwater eel 266 eelgrass (Zostera marina L.) eelgrass (Zostera marina L.) A flowering and seed-producing plant that grows fully submerged in seawater whose seed can be ground into flour eel pie A mixture of fish (mostly eel), lemon, parsley, and shallots covered with puff pastry eel pout (burbolt; burbot) 1) Barbot (Lota lota), a codlike freshwater fish. 2) Zoarces viviparus, and eel-like fish eelworm A very small, eel-like pest that feeds on the roots and leaf tissue of many vegetable plants (e.g., lettuce, potatoes, and tomatoes) EFA Essential fatty acids See also essential (2) effervescence The rising of gas bubbles in a liquid effervescent Containing gas bubbles induced by fermentation or carbonation efflorescence The change induced in a compound by the loss of water of hydration EFP See exchange for physical EFTA European Free Trade Association e.g. Exempli gratia (Latin, for example) egble Dumpling balls made from steamed degermed maize egg The reproductive cell of the female (fish eggs are called roe); the term is used as the class name for whole eggs (liquid, dried, or frozen) produced by birds. USDA egg grades: U.S. Grade AA—top quality; used for frying and poaching U.S. Grade A—almost as good; used for frying and poaching U.S. Grade B—used for general cooking and baking See also egg grade. Shell color (brown or white) depends on the breed of the hen and does not influence egg quality; yolk color is influenced by feed (e.g., green feed yields darker color). Eggs are generally considered pareve. Cooking: Eggs cooked in the shell should be placed in cold water after cooking to aid shell removal. Coagulation temperature (°C): White Begins, 55-57 Jellylike, 60 Completed, 65 Yolk Begins, 62-65 Completed 70 To pasteurize: White—134°F for 2 min Whole egg—142°F for 2 min Yolk—142°F for 2 min Boiled Coddled Baked Water Water Oven temp. Time temp. Time temp. Time Cooked (°F) (min) (°F) (min) (°F) (min) Soft 212 2-4 180-200 6-10 250-350 6-10 Hard 212 20-30 180-200 30-45 250-360 25-40 Equivalents: 1 carload = 500 cases (30 dozen each) = 15,000 dozen 1 case or crate eggs, in shell = 30 dozen = 47-60 lb 1 case eggs, in shell = 39.5 lb whole eggs, liquid = 10.8 lb whole eggs, dried 1 lb = 8-10 eggs 1 lb egg white, dried = 7 | lb egg white, liquid 1 lb egg yolk, dried = 2 \ lb egg yolk, liquid 2-oz egg = \ oz shell + 1 \ oz white + \ oz yolk 8 yolks = 1 cup 8 whites = 1 cup 1 cup whole eggs = 8.8 oz 1 cup yolks = 8.5 oz 1 cup white = 9 oz 1 cup, scrambled (with milk, cooked in fat) = 7.8 oz 1 small egg = 1.3 oz 1 med. egg = 1.5 oz 1 large egg = 1.8 oz = 0.6 oz yolk + 1.2 oz white 1 extra-large egg = 2 oz 1 jumbo egg = 2.3 oz 1 large egg, boiled = 1.8 oz 1 large egg, fried in butter = 1.6 oz 1 large egg, in omelet (with milk, cooked in fat) = 2.2 oz 1 large egg, poached = 1.7 oz 1 large egg, scrambled (with milk, cooked in fat) = 2.3 oz Equivalents Frozen eggs Dry egg solids (lib) Fresh (lb) White 15 whites 0.12 + 0.88 water Whole 9 eggs 0.25 + 0.75 water Yolk 23 yolks 0.45 + 0.55 water 1 cup eggs, whole, white, or yolk = 240 g Equivalents: 1 whole egg = 2 egg yolks = (3 tbsp + 1 tsp) frozen egg = (2 tbsp + 2 tsp) dry whole egg powder + equal amount water 1 egg yolk = 31 tsp thawed frozen egg yolk = 2 tbsp dry egg yolk + 2 tsp water 12-14 egg yolks = 1 cup 1 egg white = 2 tbsp thawed frozen egg white = 2 tsp dry egg whites + 2 tbsp water 7-10 egg whites = 1 cup Small eggs: 3 small eggs = \ cup = 2 med. eggs Medium eggs: 5 med. eggs = 1 cup 3 med. eggs = 2 large eggs 2 med. eggs = 3 small eggs = £ cup Large eggs: 2 large eggs = \ cup = 3 med. eggs egg-drop soup 267 Composition Percentage Moisture Protein Fat Carbohydrate Fiber Ash Egg of egg (%) (%) (%) (%) (%) (%) pH Chicken egg, dried White 8.5-15 77-82 0.04 4.2-4.4 4.2-4.5 Whole 4.1 45.8 41.8 4.8 3.4 Yolk 4.6 30.5 61.3 0.4 3.2 Chicken egg, white* Chicken egg, whole 57-58 88-89+ 87-88.1 73-74 10.1-11 13 Trace 11-11.5 0.8-1.3 1 0 0.5-1 1 7-9 7-9 Fresh, frozen, or raw 74.6 12.1 11.1 1.2 0.9 Fried 71.9 11.7 13.9 1.1 1.4 Hard-cooked 74.6 12.1 11.1 1.2 0.9 Omelet 76.3 9.3 11.1 2.1 1.2 Poached 74.3 12.1 11.1 1.2 1.3 Scrambled 76.3 9.3 11.1 2.1 1.2 Chicken egg, yolk* 30-32 48.7-51 16-16.4 31.2-32.9 0.2-1 0 1.7-2 6-6.8 Sugared and frozen 50.8 12.9 25.5 9.5 0 1.3 Other eggs, whole Duck 70.8 12.8 13.8 1.4 0 1.1 Goose 70-71 13-14 13-14 1.3 1.0 Quail 74.3 13 11 0.4 1.1 Turkey 72-73 13-14 11.5-12 1.1-1.2 0.8 •White is 60% of edible portion. * Shell is 11-12% of the egg. *Yolk is 40% of edible portion. Compositions: Yolk protein is chiefly vitellin, white Dried Equivalents; Egg Equivalents; Egg Incubation protein is chiefly albumin. The yellow pigment in yolk Periods; Egg Products, Nutritive Value; Egg Quality; is chiefly xanthophyll. Sodium content— 59 mg per Egg Quality and Size Label; Egg Quality, Broken; whole egg (50 g), 50 mg per white (33 g), 17 mg per Egg Specifications; Egg Structure; Egg Volume; Food, yolk (17 g): One large whole egg or yolk contains 252 Composition; Glutamate; Iron, Daily Recommendamg cholesterol. tions; Minerals, Food; Minerals, Plant or Animal Tis-To remove stain from cloth: scrape excess and soak in sue; Nicotinic Acid, Food; Pantothenic Acid Content; cold water with enzyme product; wash in hot suds; Protein Factors; Riboflavin, Daily Recommendations; use cleaning fluid if necessary. Riboflavin, Food; Spoilage, Protein Foods; Storage Defect action level (frozen eggs): 2% shell by weight; Times; Thiamin, Daily Recommendations; Thiamin, two cans of a lot contain decomposed eggs (5,000,000 Food; Unsaturated Fatty Acids; Vitamin A, Daily bacteria per gram) Recommendations; Vitamin A, Food; Vitamin D, Food Storage methods: egg albumin (ovalbumin) Egg white Refrigerated in shell—large end up, 28-31°F; use within 1 week. eggs benedict Ham, poached eggs, and Hollandaise Preserved by rubbing with fat or immersing in sauce served on English Muffins isinglass egg-blossom soup Made by adding raw egg to boiling Shell treated—dipped in mineral oil to seal pores, chicken soup (which cooks the egg) retard evaporation, and protect quality; large end of shell should be pricked prior to cooking egg cheese A cow's milk cheese made by mixing raw Flash hot treatment—dipped in boiling water for milk or dried curd with raw eggs and sometimes soda 5 s then cooled; this coagulates a thin layer of egg, dried Store tightly covered in refrigerator. egg white (which sticks to the shell) that protects contents. Cold storage—45°F or lower Yolk Yolks: Cover with cold water and refrigerate; use Composition Whole powder within 1-2 days. Moisture (%) 1.8-2.0 8-9 White—Cover and refrigerate; use within 1-2 days. Protein (%) 48-49 82-83 Frozen ( - 10°F) storage life 1 yr. Fat (%) 43-44 0.04 Dried: Refrigerate (35°F); relative humidity as low Carbohydrate (%) 2.3-2.4 4.4-4.6 as possible; use within 6 months to 1 yr. Fiber (%) 0 0See egg size; water glass Ash (%) 3.6-3.7 4.4 See Part 2: Animal Foods, Composition; Calcium, Daily Recommendations; Calories, Daily Recommendations; Cholesterol Control; Egg Composition; Egg, egg-drop soup See egg-blossom soup C 268 egg, duck eS6» duck Should be well cooked because of possible bacterial infection 1 egg = 2.8 oz Composition: See egg egg, emu A food egg that contains a large amount of oil eggflip See eggnog egg-flower soup See egg-blossom soup eSS f ° ° y o i g An entree containing eggs, beef, onions, tomatoes, water chestnuts, bean sprouts, mushrooms, soy sauce, and monosodium glutamate egg, freshness test An egg is placed in cold water; its resting position is used to judge freshness. Egg's resting position: Lying on its side, on bottom of container—fresh egg Standing at an angle, on bottom—4-5 days old Standing on end, on bottom—10 days or older Floating on the surface—quite old egg, goose Composition: See egg 1 egg = 5.8 oz eSS grade A measure of firmness and height of yolk and thickness of white USDA Grades: AA or fresh fancy quality; A; B; C The USDA shield indicates the quality of the egg and that the egg has been certified under USDA supervision, has been packed in a plant under USDA sanitary requirements, and has been checked for size. Not considered in egg quality are egg size or shell color (which does not affect quality or nutritive value and is determined by the hen's breed). egg incubation time The time required for an t.n inrnhat.fi1 Days Days 21 Duck 28 Hen 17 Goose 30-35 Pigeon Guinea 26-28 Turkey 28 egg meat medium A liquid medium containing meat, egg white, and calcium carbonate; it is used for determination of microorganisms' proteolytic activity and for carrying stock cultures of anaerobes. See Part 2: Microorganism, Media eggnog (eggflip) An egg beaten with sugar, milk and cream, flavoring, emulsifier, stabilizer, and sometimes liquor (rum or sherry), vanilla, fruit juices 1 cup = 8.4-9.2 oz Composition: moisture 74-75%; protein 2.6-4.5%; fat 4-8%; carbohydrate 13-14%; fiber 0%; ash 0.8%; milk fat 6% min.; total milk solids 28% min.; 8 tsp sugar/8 oz See Part 2: Dairy Products, Composition II egg noodle A flat pasta made of wheat flour and eggs; contains min. 5 | % egg solids by weight of finished product egg, ostrich Two tablespoons of a mixture of 1 tbsp water and 1 tbsp beaten ostrich egg are equivalent to one chicken egg USDA quality Also grade known as AA U.S. special A U.S. extra B U.S. standard U.S. trade Terms: Egg qualities Air cell White Yolk Not more than Thick, clear; firm Firm; slightly 5 in. depth; defined; no defects regular Not more than Reasonably thick, Firm; fairly •^ in. depth; clear; reasonably well defined; regular firm practically free of defects Not more than Thin, clear; Enlarged, flattened; | in. depth; slightly weak well defined; unlimited no serious defects movement; free or bubbly Over f in. depth; Weak Plainly visible, free and bubbly serious but edible defects Shell Clean; unbroken Clean; unbroken Stained; unbroken Use Very fancy; not found in most stores Top grade; in most stores Usable grade; for most purposes Cooking, where flavor is not so important Check—broken shell but membrane intact Dirty—adhering foreign material; stains covering one-fourth of surface Leaker—contents leaking; cannot be used for human consumption Loss—contents lost See egg size egg, guinea Incubation period is 26-28 days. 1 egg = 1.4 oz eggplant (aubergine; brinjal; bringall; mad apple; Solanum melongena; S. melongena esculentum) A deep-rooted plant producing a glossy, deep purple (sometimes white, red, green, yellow, gray, or brown), firm-fleshed berry containing many seeds; this large berry is oblong, egg-shaped or sausage-shaped, and 4-12 in. long; 6000-6700 seed/oz; germination period 7 days; transplant 18 in. apart in rows 36 in. apart; harvest when 3-5 in. long (4-12 in. for oriental varieties) and skin is glossy; bitter when overripe and bruises easily; it is used as a vegetable—sliced, freshened or exposed to the air, coated with batter, and cooked [fried in oil (190-196°C, 375-385°F), baked, broiled, or steamed]. Season (from time plants Color and variety Fruit are set) Purple Black Beauty Large, oval 75-80 days Black Bell Large 60 days Black Magic Oval Early Burpee Hybrid Med. size, Early, 70 days oval Dusky Hybrid Oval Early, 60 days Early Beauty Small, oval 62 days Florida High Bush 75-80 days Ichiban Hybrid Long, narrow 61 days Jersey King Cylindrical 75 day 10-4 in. Long Tom Long, slim Early Mission Bell Morden Midget Med. 65 days New York Improved 75-80 days New Hampshire 60 days Slim Jim Red Chinese, Tomato Very dark Black Pekin Small White (popular in Europe) Blanche Longue de la Chine Yellow Oriental Small, white; turns yellow at maturity 1 eggplant = 1-5 lb 1 med. eggplant = 1.5 lb = 1-1.25 lb, peeled, diced, and chopped 1 small eggplant = 0.7 lb 1 lb, fresh = 1 pt, frozen = 21 cups, diced 1 cup, boiled, drained, sliced = 7.1 oz 1 serving = \ med. eggplant Storage: in cool room (45-50°F); 85-90% relative humidity; will keep several months below 60°F; will keep 1 week above 60°F. Composition raw: moisture 92%; protein 1%; fat 0.2%; carbohydrate 6%; ash 1%; pH 4.5 See Part 2: Fruit Classification, Frying Time; Minerals, Food; Plant Foods, Composition; Planting Density; Storage; Sugar, Vegetables; Vegetable Composition; Vegetable Planting and Maturity Chart; Vegetable Planting Chart; Vegetable Plants; Vegetables, Classification; Vegetable Storage; Vegetable Yields egg, pullet Usually a smaller and better-flavored egg egg» quail Composition whole fresh, raw: moisture 74.3%; protein 13.0%; fat 11.1%; carbohydrate 0.4%; ash 1.1% egg quality See Part 2: Egg Quality and Size Label egri 269 egg roll A Chinese hors d'oeuvre or main course made from a pancakelike wrapper stuffed (with chicken, pork, prawns, shrimp, and vegetables) egg shell 94% calcium carbonate; fertilizer notation 1.2-0.6-0.3 egg size Minimum required weight per dozen is as follows. USDA grade: Jumbo 30 oz/doz Extra large 27 oz/doz Large 24 oz/doz Medium 21 oz/doz Small (pullet) 18 oz/doz Peewee 15 oz/doz Med. size is a good buy if weight is 1/8 less than large; small size, if weight is one-fourth less than large See Part 2: Egg Quality and Size Label egg spaghetti A pasta containing min. 5 | % egg solids by weight of finished product egg substitute Available in the following forms: frozen (contains egg white, corn oil, and nonfat dry milk); liquid (contains egg white, hydrogenated soybean oil, and soy protein); powdered (contains egg white solids, whole egg solids, sweet whey solids, nonfat dry milk solids, and soy protein) Composition Frozen Liquid Powdered Moisture (%) 73.1 82.7 3.1 Protein (%) 11.3 12.0 55.5 Fat (%) 11.1 3.3 13.0 Carbohydrate (%) 3.2 0.6 21.9 Ash (%) 1.3 1.3 5.8 egg, turkey Composition (whole, fresh, raw): moisture 72.5%; protein 13.7%; fat 11.9%; carbohydrate 1.1%; ash 0.8% 1 egg = 3.1 oz egg white Albumin; the class name for liquid, dried, or frozen egg white; contains min. 11.5% egg solids; max. 0.03% fat; coagulates at 135-160°F. Air beaten into egg white acts as a leavening agent in angel food cakes. 5-6 egg whites = \ cup See also egg egg-white factor The antivitamin avidin See biotin egg, whole Min. 25.5% egg solids egg yolk The class name for liquid, dried, or frozen egg yolks; color does not influence nutritional value or flavor and is determined by the feed and the hen's breed: Factors that deepen color: Yellow corn—increases color Green feed—increases color Egg laid in summer—increases color 10% of egg yolk is saturated fat; 13% is oleic acid; 2% is linoleic acid 6 egg yolks = \ cup egi A red of white wine egmont A type of gouda cheese made from slightly ripened milk egri A white or red wine 270 egurt egurt Yogurt egusi melon See gourd Egyptian See goose Egyptian lotus An edible water lily whose fruit has a nutlike kernel and whose leaves and roots are used as vegetables Egyptian onion (Allium cepa var. vivaparum) Tree onion; a hardy perennial that produces bulbs on the tips of long green shoots; the bulbs are used like ordinary onions, and the stalks may also be used. See onion, Egyptian; onion tree Eh The oxidation-reduction (OR) potential, which is a measure of the ability of a reversible system to give or receive electrons: RT [red] Eh = Eo - I n V-T 0 nF [ox] Eo = a constant characteristic of the system R = gas constant = 8315 volt-coulombs T = absolute temperature n = number of electrons involved F = faraday = 96996 joules/volt hi = natural logarithm (base e) [red] = concentration of reduced state [ox] = concentration of oxidized state At 30°C and constant pH, the formula becomes 0.06 [red] Eh = Eo log [ox] 0.06 Eh = Eo + log [red] % where log is the common logarithm Ehrlich Color reaction of the indole nucleus in such compounds as tryptophan See Part 2: Protein and Amino Acid, Color Reactions El Electron impact eicosanoic acid (arachidic acid) CH3(CH2)18COOH A saturated fatty acid found in peanut oil See Part 2: Saturated Fatty Acids eicosatetraenoic acid (arachidonic acid) A 20carbon unsaturated fatty acid found in lecithin See Part 2: Unsaturated Fatty Acids eicosenoic acid An unsaturated fatty acid See Part 2: Unsaturated Fatty Acids eicosopentaenoic acid A fatty acid found in fish that has been reported to reduce platelet aggregation and to lower serum triglyceride levels eidamska An edam-type cheese eierkuckas A rich pancake Eijkman, Christiaan A Dutch physician who proved that deficiency in the diet of polished rice causes beri-beri Eijkman lactose medium A broth used for the differentiation of fecal strains of Escherichia coli from other coliform organisms See Part 2: Microorganism, Selective and Differential Broths and Media, Water Filtration Plant eilath An edam-type cheese ein-geda A foil-wrapped camembert-type cheese made from cow's milk einkorn (Triticum monococcum) A coarse wheat grain einsteinium (Es) A radioactive element of the actinide series; at. no. 99; Group IIIB of the Periodic Table; mass number of the most stable isotope is 254; electron configuration 2- 8-18-32-29- 8- 2 orbit K L M N O P Q EIR Establishment Inspection Report eish-shami A pocketed flatbread eis-likore Liqueur on the rocks eiswein A rare wine made from grapes harvested and crushed while still frozen ekmek A wheat bread eko See agidi ekt A low-fat, high-moisture cheese made from sheep's milk ekuck A pocketed flatbread ekuegbemi A sour maize porridge eland An antelope that is often used for food elastic Describes a material with the property of recovering its original shape after being stressed or otherwise deformed; glass is 100% elastic, but most organic materials are less than 95% elastic after rupture. ^ elastic demand A market situation where the percentage change in price will bring about a greater proportional change in the amount purchased, so that total receipts will be larger with a lower price elasticity A measure of the recovery rate when a material is deformed See elastic elasticity of demand The tendency of deman to be influenced by factors such as price elasticity of food demand The basic concept for food projections based on the ratio of the rate of change of consumption of a product to the rate of change of income of the consumer elastin A connective-tissue protein (yellow elastic) of meat made up of branched fibers; cooking does not appreciably alter the properties of elastin fibers and they are indigestible See Part 2: Connective Tissue, Composition; Connective Tissue Proteins elastrator A tight rubber ring that is placed on an animal for docking or castration: it cuts off the blood circulation and results in sloughing off of the tail or scrotum. It is also used in the slaughter industry to seal the esophagus of beef carcasses. Elberta A variety of freestone peaches Elberta season The season for peach cultivars that ripen midseason elbing cheese A hard, German rennet cheese elixir d'Anvers 271 elbo An oblong or loaf-shaped, 12-lb yellow paste with few eyes and a red-brown rind gouda-type cheese elbow The articulation joint between the humerus and radius-ulna elbow macaroni A curved pasta elder (Sambucus nigra) A small tree that produces small, dark, purple-black berries that are made into teas, wines, jellies, jams, and pies; the flowers (fresh or dried) are used as a flavoring. Composition (raw berry): moisture 80%; protein 3%; fat 0.5%; carbohydrate 16%; ash 1% See Part 2: Fruit, Frozen Yield elderberry A purplish black berry that grows on a 10-ft plant and is used in pies, jellies, jams, and wine making; bearing age 2 yr; yield 6 lb/plant 1 crate (24 qt), fresh = 36 pt, frozen 1 pt, frozen = 1.3-1.5 pt, fresh Cultivar Season Berry Adams No. 2 Aug. Large Johns Improved Aug. Large Kent Nova York elderberry tea Tea made from the berries (sometimes the bark, roots, leaves, and flowers) of the elder tree See also elder elderberry wine See elder electric ray (.Torpedo spp.) A food fish electrode 1) A probe used with a meter to measure specific ions, e.g., hydrogen ions (for pH). 2) A device for making electrical contact between a solution and a conducting wire electrolysis The migration of ions in a solution through which an electrical current is being passed electrolyte A compound that ionizes in aqueous solution and thus increases the electrical conductivity of the solution; the term applies to acids, bases, and salts, e.g., sodium chloride electrolytic capacitor A metal foil with a dielectric metal oxide film in an electrolytic solution electrometric method A method for determining a pH value using a pH meter electromotive force series (activity series; emf) A list or table of elements arranged according to decreasing tendency to lose electrons and become positive ions: Potassium (K) Sodium (Na) Barium (Ba) Calcium (Ca) Magnesium (Mg) Aluminum (Al) Manganese (Mn) Zinc (Zn) Chromium (Cr) Iron (Fe) Cadmium (Cd) Cobalt (Co) Nickel (Ni) Tin (Sn) Lead (Pb) Hydrogen (H2) Antimony (Sb) Bismuth (Bi) Arsenic (As) Copper (Cu) Mercury (Hg) Silver (Ag) Platinum (Pt) Gold (Au) electron (e~) A small, negatively charged particle that is a constituent of all atoms and orbits the nucleus of an atom negative charge on electron e = 1.59 X 10 ~19 coulomb (C) = 4.802 x 10 ~10 electrostatic unit (esu) Mass (at rest) = 9.11 x 10 ~2 8 gram (g) Radius = 2.8 x 10 ~1 3 centimeter (cm) See Part 2: Constants, Fundamental electronegative Descriptive of an element that has a tendency to acquire electrons and become a negative ion and is, therefore, low in the electromotive force series, e.g., chlorine electron valence The type of valence of polar compounds electron volt (eV) The amount of kinetic energy gained by an electron accelerated through an electric potential difference of one volt l e V = 1.6 x 10 - 1 9 joule (J) 1 eV absorbed per gram = 1.6 x 10~8 gray (Gr) electrophoresis The movement of electrically charged particles in a dc current field electropositive Descriptive of an element that has a strong tendency to lose electrons and is, therefore, high in the electromotive force series, e.g., sodium element One of the distinct, basic types of matter that has characteristic chemical properties; 106 elements are known, 92 of which occur in nature See Part 2: Elements; Equivalent Weights elemi A natural resin from a Philippine tree See Part 2: Essential Oils eleostearic acid An unsaturated fatty acid found in vegetable oils See Part 2: Fatty Acids, Fats and Oils; Fatty Acids and Their Properties; Oil, Seed and Fruit; Unsaturated Fatty Acids elephant ear A flat, round (jelly-roll-style), baked pastry made from yeast dough flavored with cinnamon and sugar See taro elephant fish (Mormyrus oxyrhynchus) A food fish of the Nile eligible producer An individual who signs an agreement to carry out certain practices ELISA Enzyme-linked immunosorbent assay elisavetpolen cheese A Russian cheese made from sheep's milk elixir amorique A green herb liqueur elixir d'Anvers A yellow-green, bittersweet herb liqueur 272 elixir de Chine elixir de Chine A sweet, aniseed-flavored herb liqueur elixir de spa A sweet herb liqueur elk Any of several species that are the largest members of the deer family: Alces alces—a large,flat-horned European deer Moose (Alces americana)—a large North American elk Wapiti—the American Indian name for a large North American deer that is also called an elk Elk are used for human food. See Part 2: Gestation Periods elk grass See bear grass ell A measure of distance 1 ell = 114.30 centimeters (cm) = 45 inches (in.) ellbot See halibut elliker broth A medium for the isolation and propagation of lactobacilli See Part 2: Microorganism, Media elm A tree that is fair for use asfirewood [20 x 106 Btu/cord (20% moisture)], medium-difficult to start, and difficult to split and produces medium smoke, good coals, and few to many sparks El Salvadorean strictly high-grown A flavorful, winy-tasting coffee eltviller A white wine elubo A porridge or paste made from yam (Dioscorea) flour elubo gbaguda A porridge or paste made from cassava flour elubo paki A porridge or paste made from cassava flour elution The removal of a substance by washing elutriation The washing of sludge to promote compacting Elvejhem, Conrad Recognized that nicotinic acid could cure pellagra elver Very young eels; used as food and available live or canned (cooked in hot brine and covered with oil) •em- A syllable meaning blood emaciated Excessively thin emaciation The state of being extremely thin or in a wasted condition EMB agar See Part 2: Intestinal Microorganisms; Microorganism, Media embryo 1) Of a seed, the germ, or sporophyte, located at one end of the endosperm; 2) Of an animal, a fetus See Part 2: Wheat Grain; Wheat Kernel Parts; Wheat, Parts of Grain; Wheat, Parts of Grain, Vitamins embryology The study of the development of the embryo embush A sorghum of millet beer emden See goose emek A loaf-shaped, edam-type cheese emergency feeding The feeding of individuals or groups of people who are cut off from their normal food supplies emergency loans Loans made to farmers under emergency credit programs, usually for conditions resulting from drought,floods, or other natural disasters Emerson YpSs agar See Part 2: Microorganism, Media emesis Vomiting emf See volt; electromotive force series -emia A suffix meaning blood emiliano A hard, dry, low-fat, grating cheese that is made from cow's milk and has a dark brown rind emince Thin-sliced beef emjeo (kieserite) Magnesium sulfate (MgSO4) See Part 2: Fertilizer Materials emmental A pressed, wheel-shaped, hard French cheese with large holes emmentaler 1) A moist, cooked, smoked Swiss sausage made from coarsely chopped, medium-sea-soned beef and pork stuffed into a pork casing. 2) A semihard, smooth-textured Swiss cheese made from cow's milk and shaped into large wheels (80-100 kg); it has a mild to sharp nutty taste and large spherical holes and is called the grandfather of Swiss cheese See Switzerland Swiss emmentaler cheese (emmental, eminenthal) A light yellow, semihard cheese made from cow's milk, similar to Swiss in texture (with large holes), color, and taste; it keeps well and is good for export. See also Swiss cheese See Part 2: Cheese Characteristics; Cheese Composition emmenthal (emmenthaler; gruyere) A mild cheese made from cow's milk, with rennet; it has a dark yellow rind and a sweetish nutty flavor and is aged 4 months; used in fondues See emmentaler cheese emmersdorf See limburger cheese emmer wheat See wheat emollient A substance used to soften skin em-pica A measure of length 1 em-pica = 0.4233 centimeter (cm) = 0.167 inch (in.) empire wine A wine containing 15-22% alcohol by volume See also wine empirical formula A chemical formula that expresses the atoms in simplest ratio; it shows only composition, not structure: e.g., the empirical formula of both benzene and acetylene is CH empty calories Refers to a food that furnishers only energy, e.g., sugar empyreumatic Describes a smoky or tarlike odor emrelettes Peeled seedless grapes that have been tinted green with creme de menthe emu A sweet, cloudy white wine made from palm tree sap emu dokon Steamed fermented rice balls endive (Brussels chicory; chicory; curly endive; escarole; salad chicory) 273 emulsification In cleaning, the mechanical action of breaking up fats and oils into small droplets and suspending them in a cleaning solution emulsification power (bind-to-fat ratio) A measure of the amount of fat (in grams) emulsified per gram of protein emulsifier A substance that prevents the separation of immiscible substances (e.g., oil and water) in an emulsion; helps to distribute evenly one substance in another; used to improve texture, homogeneity, consistency, and stability: e.g., monoglycerides, diglycerides, polysorbates, sorbitan monostearate, and lecithin See emulsifying agent emulsify To suspend fine particles or globules of one substance in another emulsifying agent (emulsifier, stabilizer) 1) A surface-active compound whose molecule is composed of a long-chain hydrocarbon terminating in a water-soluble group (OH or COOH), e.g., certain alcohols and fatty acids; when placed in a mixture of oil and water, the molecule orients itself with the water-solu-ble end in the water and the oil-soluble end in the oil, reducing the interfacial tension between the two liquids and enabling them to form a stable colloidal dispersion. Egg yolk, which contains lecithin, is used in making mayonnaise; other commonly used food emulsifying agents are albumin, agar, casein, gums, etc. 2) A substance that emulsifies by coating fat particles suspended in water, thus preventing them from cohering, e.g., albumin in milk, algin in ice cream See also protective colloid emulsion A dispersion of oil or fat particles in water (or water in oil) obtained by use of either a surface-agent (detergent) or a protective colloid; the particles may be of colloidal dimension, as in mayonnaise, or much larger (fat particles in milk or hydrocarbon particles in rubber latex). Forflavoring agents, emulsion means the mixture of flavor oils in water globules. See Part 2: Margarine Production enantiomer (enantiomorph) Either of the two forms (dextro- and levo-) of an optical isomer See also optical isomer en brochette Broiled on a skewer Endive variety Head and leaves Broad Leaved Batavian 16 in.; broadleaf (escarole) (see text); mild flavor Deep Hart Curled Full Heart Batavian Broadleaf; milk flavor (popular) Green Curled 16-18 in.; curled (Giant Fringed Oyster; Green Ribbed) Ruffec Curled Salad King 22-24 in. (popular) encapsulate To form a protective film around encapsulation The process of coating particles (liquid or solid) with a partially impermeable layer to delay evaporation or chemical reactions en carafe A beverage served in an open container (e.g., a pitcher) enchilada A fried, soft, corn tortilla that is filled with spiced meat, vegetables, and/or cheese, rolled, and baked, covered with sauce (alternating layers of tortillas and a meat sauce) end See closure end- A prefix meaning within Endamoeba histolytica Parasitic amoebae found in the intestines and liver of higher animals, causing amoebic dysentery and liver abscesses See Part 2: Microorganism, Media en daube A meat of seafood stew made with wine, vegetables, and herbs endemic Native to an area or locality; a disease with a normally constant incidence in a population or area endergonic Describes a reaction that absorbs or requires energy endive (Brussels chicory; chicory; curly endive; escarole; salad chicory) A vegetable (Cichorium endivia) whose narrow, curled or plain, dark green to white leaves are used as food (cooked vegetable) or a salad green; a curled-leaf salad plant that is usually bitter until blanched; there is also a broadloaf variety (often marketed as escarole); endive is closely related to chicory. Witloof, or Belgian endive, is compact, cigar-shaped, and white (self-blanching). The term endive or French endive usually applies to witloof chicory. 19,500-27,000 seed/oz; seed \ oz/100-ft row; 6 in. apart in rows 15 in. apart; germination time 3-6 days; matures in 70 days. Types: Broadleaf (escarole)—broad, thick, smooth leaves with white midrib; loose head with blanched inner leaves Narrow, curled, or curly—narrow, med. green, fringed, curly leaves; loose head It is fresh if the head is tightly curled, the stem is soft, and the leaves are white with yellow tips. Endive Color Center Season White midrib White 90 days 85-90 days 80 days Green White 80-95 days Green 85-90 days Dark Green; 80-98 days white rib 274 endive (Brussels chicory; chicory; curly endive; escarole; salad chicory) is consumed raw, braised, sauteed, and stuffed and baked, and is used in salads, quiches, soups, and stews; usually served raw but may be braised until tender. Available: raw; canned; frozen (freezing point 31.9°F) 1 small head = 4 cups, torn 1 serving = 0.3-0.5 med. head Composition (raw): moisture 93%; protein 2%; fat 0.1%; carbohydrate 4%; ash 1% Storage: 32CF; 90-95% relative humidity; covered with dark paper; use within 2-3 weeks. See also chicory; escarole See Part 2: Minerals, Food; Planting Density; Storage; Sugar, Vegetables; Vegetable Composition; Vegetable Planting Chart; Vegetable Plants endo- A prefix meaning within, as in endosperm, endocrine, etc. endo agar See Part 2: Microbiological Examination of Dairy Products; Microorganism, Culture Media, Dairy and Food Products; Microorganism, Culture Media, Water and Sewage, Standard Methods; Microorganism, Media endo broth A broth for the detection of coliform and other enteric organisms; gram-positive organisms are inhibited by sodium sulfite and basic fuchsin. See Part 2: Microorganism, Culture Media, Water and Sewage, Standard Methods; Microorganism, Media endocrine Of or relating to an endocrine gland, the endocrine system, or their secretions, which pass directly into the bloodstream or lymphatic system endocrine gland A ductless organ that secretes hormones into the bloodstream or lymph endocrinology The study of the function and structure of endocrine glands and of function of the hormones they secrete endoenzyme An enzyme which acts in the cell that produced it endogastritis An inflammation of stomach lining endogenous Originating or arising from within the body concerned endomysium Connective tissue separating the muscle fibers (myofiber), composed of thin basal lamina and associated reticular fibrils endophyte A plant growing within another plant endoplasmic reticulum The membrane system within the cytoplasm of a eucaryotic cell where energy activity is high and protein is synthesized endosepsis (soft rot) An internal mold rot of the fig; the decay progresses from the cavity of the fig outward and is caused by the fungus Fusarium moniliforme, whose spores are carried by the fig wasp (Blastophaga psenes) endosperm The large center (carbohydrate or starchy) portion of a cereal grain; containing gluten-forming proteins and starches (constitutes; e.g., 83% of wheat); the part of a seed that contains the plant's nutritive tissue See Part 2: Corn Kernel; Corn Kernel Composition; Rice Kernel; Wheat, Fatty Acids; Wheat Grain; Wheat Kernel; Wheat Kernel Parts; Wheat, Parts of Grain; Wheat, Parts of Grain, Vitamins endospore A resistant body formed within the cell of certain bacteria See spore endotoxin A polysaccharide-protein-lipid material that is part of the gram-negative cell wall and is released upon death and autolysis of the cell; a toxin produced within and by the animal endoxerosis (blossom-end decline; dry tip; internal decline; pink tip; tip deterioration; yellow tip) 1) An internal drying. 2) A physiological abnormality of lemons resulting in destruction of internal tissue, especially at the stylar end; affected tissue becomes pink-brown and a gummy substance is deposited next to the peel near the cavities. Affected fruit will float in water with the stylar end up. The disease develops only when lemons are on the tree and will not start or progress in storage. end point (finish point) The moment during processing of a food product at which it has been cooked to the proper consistency for filling endrin A poisonous chlorinated hydrocarbon insecticide that is an isomer of dieldrin; use may be prohibited on food crops energy See Part 2: Food Guide energy requirement The energy intake needed for an average healthy person in a specific category energy value of food The heat given off by burning a stated weight of food; the Atwater system assigns values of 9 calories to fat, 4 calories to carbohydrates, and 4 calories to protein. See also calorie See Part 2: Recommended Daily Dietary Allowance enfer d'Arvier An Italian wine produced from petit rouge grapes enferfer Dried and powered injera (a soft bread baked from teff) mixed with stew or butter, green peppers, and fried onions engadine cheese A cheese made in Switzerland from whole milk, with rennet engadiner A moist or semidry, cooked or uncooked, smoked or unsmoked Swiss sausage made from medium-seasoned beef and pork stuffed into beef or pork casing English bamboo Pickled young shoots of the elder tree English breakfast tea Any of several blends of strong black teas from China English chop A double lamb chop cut across the saddle area; it is usually boned, wrapped around a section of the kidney, and skewered. See Part 2: Lamb Cuts and Uses English cut A beef cut made from the thin ends of the fourth and fifth ribs See Part 2: Beef Cuts English dairy cheese An aged, sharp-flavored type of cheddar English medium hog casing A hog casing 35-38 mm in width English sole (Parophrys vetulus) A type of flounder often obtained from the northeast Pacific; a finfish with white meat and light to moderate flavor See sole enzyme-linked immunosorbent assay 275 English-style side of pork See Wiltshire side English system A method of grading wool based on the number of hanks of yarn that can be produced from a pound of scoured wool English wheat See wheat enhancer A substance used to make greater, intensify, or heighten; as a substance added to a food to increase its flavor without contributing any taste of its own, e.g., monosodium glutamate enjera See injera ennoblement See enrichment en papillote Baked or served in parchment or brown paper en pension (American plan) Room price includes price of meals enrich To replace vitamins and minerals lost during processing enriched Describes a product that contains added nutrients that are naturally associated with a specific food; a product to which some of the nutrients lost in manufacturing have been restored enriched rice Rice that is enriched with iron, thiamin, riboflavin, and niacin See Part 2: Cereal Enrichment enrichment (ennoblement) Bringing a food up to a specified nutritional standard by adding nutrients during manufacture; for example, rice is enriched with iron, thiamin, riboflavin, and niacin. Federal regulations for cereal require the following enrichment levels (relative to unenriched flour): B vitamins Thiamin—10 times Riboflavin—8 times Niacin—6 times •Iron—4 times Calcium—optional There are also federal standards for bread, buns, certain wheat flours, corn grits, cornmeal, farina, macaroni, noodle products, rice, and rolls. See also fortification See Part 2: Cereal Enrichment enrobe To dip a candy center into liquid chocolate or other coating mixture using a machine designed for this purpose ensete flour A dried flour made from the fermented pseudostem of ensete or false banana ensilage (silage) Anaerobically fermented (acid) green forage or fodder stored in a silo or trench -enter- A syllable meaning intestine enteric bacilli Rod-shaped microorganisms that infect the intestines See Part 2: Microbiological Media enteritis An inflammation of the intestine enterococci Spherical microorganisms that infect the intestines See Part 2: Microbiological Media enterococcus agar See Part 2: Microorganism, Culture Media, Water and Sewage, Standard Methods enterocrinin A hormone that is found in the intestinal mucosa and that stimulates small intestine activity Enterprise Seedless A variety of midsummer Florida orange entire Of a leaf, having the margins free of indentations entire wheat flour See graham flour ento- See endoentomology The study of insects entrails Guts; internal parts; viscera; usually refers to stomach and intestine entrammes A semisoft cheese with medium flavor entrecote 1) Beef cut from between the ribs. 2) Beef sirloin entrecote Bercy Sirloin steak and sauce entrecote steak A 1-in. steak cut from between the ribs or from the sirloin entrecuisse A poultry thigh Entre Deux Mers A light, medium-sweet (some are dryer) white wine produced between the rivers Garonne and Dordogne in the Bordeaux region of southwestern France entree A dish that can be served before the main course, between courses, or may be the main course; appetizer; meat, fish, or poultry not classed as a roast; food other than a roast served as the main course; the main course of a light meal entremes A Spanish hors d'oeuvre entremets 1) A sweet course. 2) A side dish; anything in the second course except the roast entropion A condition where either or both eyelids roll inward soon after birth, resulting in eventual blindness environment All external influences, conditions, and surroundings affecting life or reactions Environmental Protection Agency (EPA) The government agency that registers pesticides and administers the Federal Insecticide, Fungicide and Rodenticide Act as amended; the EPA requires that the intended use of a pesticide must be on the label or be covered by a Pesticide Policy Statement (PEPS) issued by the EPA enzian A schnapps-type spirit with gentian enzyme An organic thermolabile proteinlike catalyst for metabolic reactions, produced by living cells; may consist of protein in combination with a vitamin or mineral; enzymes can often be separated from the cell that produces them and still retain their activity. Enzymes in food can cause loss of food quality if they remain active during storage; often destroyed by canning or blanching See Part 2: Enzymes, Food Industry; pH Values of Biological Materials enzyme-linked immunosorbent assay (ELISA; double antibody sandwich technique) A technique used to measure antigens or antibodies, e.g., the following procedure: 1. An antigen (e.g., virus) is immoblizied in wells on a plastic plate. 276 enzyme-linked immunosorbent assay 2. A specific antibody is added and it forms a complex with the antigen. 3. A second antibody produced against the initial antibody is added 4. The enzyme horseradish peroxidase or alkaline phosphatase is covalently linked to the second antibody. 5. Reagents are added that produce a color due to enzymatic action. eosin methylene-blue agar See Part 2: Intestinal Microorganisms; Microbiological Examination of Dairy Products EP Edible portion EPA (Environmental Protection Agency) See Environmental Protection Agency epautre (German wheat) A coarse grain used for macaroni epazote (pigweed) A green leafy herb used in Southwestern cooking epi- A prefix meaning upon or exterior, e.g., epidermis epiblast (ectoderm) The outer layer of the gastrula or blastoderm See Part 2: Wheat Kernel; Wheat Kernel Parts epicarp (exocarp) The outer layer of the pericarp See Part 2: Orange Structure; Rice Kernel; Wheat Kernel Parts epice Spice Epichloe typhina See Acremonium coenophialum epicure A connoisseur of fine foods, wines, and liquors; a discriminating diner; a gourmet epidemic The sudden occurrence of a large number of cases of an infectious disease epidermis The thin, outer, pigmented layer of the skin; the outer layer of cells See Part 2: Corn Kernel; Hide, Layers; Hide, Salt Absorption; Wheat Kernel Parts epididymis The elongated body or tube that receives sperm from the testicle and transports, concentrates, stores, and controls the maturation of the sperm epigramme 1) Sliced lamb breast. 2) A lamb cutlet epimysium The connective tissue surrounding an entire muscle epinephrine A drug that is extracted from the inner portion (medulla) of the adrenal glands of cattle, hogs, and sheep and can be used for shrinking mucous membranes, as a heart stimulant, and a muscle relaxant; also made synthetically; also sold as a product with the trademark Adrenalin epiphysis A rounded (usually an articulating surface) end of a bone epithelial Refers to the outermost cells of the skin or other membrane epithelium The cellular tissue covering a surface or lining a cavity See also epidermis See Part 2: Wheat Kernel Parts epitsi See apitsi E-plate Electrolytically coated tinplate epluchage The sorting of picked grapes epoisse A soft, fresh, mold-inoculated, munster-type French cheese (uncut curd) made from cow's milk, (skimmed or whole) with rennet,flavored with herbs epoxy can coating A coating that has high heat stability, lacks discoloration at the side seam, and is free from offflavor; cross-linking (converters) is used to harden, e.g., amines and polyamides or phenolic-urea and melamine epoxy group An organic group in which an oxygen atom lies outside the carbon chain: epsilon (E, e) Greek letter with an English equivalent of e epsom salts Magnesium sulfate (MgSO4 • 7H2O); named from Epsom, England See Part-2: Fertilizer Materials equation A formula and symbols that represent, e.g., a chemical reaction equilibrium A state of balance between reactants and products in a chemical reaction: A + B C + D At equilibrium rx = r2(r = rate of reaction); amounts of A, B, C, and D remain constant equilibrium constant (Xeq) For the reaction wA + xB yC + zD eq (A)wx(B)x Capital letters represent quantities in moles per liter. equilibrium relative humidity (ERH) The amount of water vapor in the headspace of a container at a given temperature equine Pertaining to horses equine encephalitis A group of diseases of the horse that cause nervous disturbances and mortality and can also infect humans; spread by mosquitoes; immunization is available. equitation The skills involved in riding a horse equity The net value of property after all debts are deducted equivalent Equal; corresponding; same See Part 2: Fruit and Vegetables, Cost Per Serving equivalent weight The molecular weight of a compound divided by the valence of its positive ions or radicals or by the value for the change in valence in oxidation-reduction reactions; the weight of an element that will combine with one-half the atomic weight of oxygen (7.9997 g); also called combining weight See Part 2: Equivalent Weights Er Symbol for the element erbium erbium (Er) A rare-earth element of the lanthanide series; at. no. 68; at. wt. 167.27; Group IIIB of the Periodic Table; oxidation state + 3; electron configuration 2-8-18-30-8-2 orbit K L M N O P erce A semihard cheese made from cow's milk, with a full, fruity flavor ercolini A provolone-type cheese made from cow's milk eremite A blue cheese made from cow's milk erepsin An enzyme (mixture of peptidases) that is secreted into the small intestine and converts polypeptides into amino acids See Part 2: pH Values of Biological Materials erg A measure of work and energy 1 erg = 1 dyne-centimeter (dyn-cm) = 1.020 x 10 ~3 gram-centimeter (g-cm) = 1 x 10 ~7 joule (J) = 7.3756 x 10-8 foot-pound (ft-lb) = 2.3889 x 10 ~8 gram-calories (g-cal; mean) = 1.020 x 10~8 kilogram per meter (kg/m) n= 9.4805 X 10 ~ British thermal unit (Btu; mean) = 2.773 x 10" " watt-hour (W-h) = 2.3889 x 10" u kilogram calories (kg-Cal; mean) = 3.7250 x 10~14 horsepower-hour (hp-h) = 2.773 x 10~14 kilowatt-hour (kW-h) -erg- A syllable meaning work ergo Yogurt ergocalciferol (vitamin D2) Calciferol ergosterol (C28H43OH) A steroid alcohol that, on irradiation with ultraviolet light, yields calciferol (vitamin D2) CH3 CH3 CH3CH3 ^CH—CH=CH—CH—CH—CH3CHHOSee Part 2: Vitamins ergot 1) A fungus (Clavicepspurpurea) that grows on grasses; a fungal disease of wheat that makes consumption hazardous to humans and animals; a fungal disease of rye and other cereals where the grain is replaced by long, hard, hornlike, dark-colored bodies that makes consumption hazardous See also rye. 2) In horses, a horny growth behind the fetlock joint erg per second (erg/s) A measure of power, rate of energy transfer, and heat 1 ergs = 1 dyne-centimeter per second (dyn-cm/s) = 1.433 kilogram-calorie per minute (kg-Cal/ min) = 4.4254 X 10 ~6 foot-pound per minute (ft-lb/min) = 1 X 10~7 watt(W) = 0.0000000737612 foot-pound per second (ft-lb/s) = 5.688 X 10 ~9 British thermal unit per minute (Btu/min) escarole 277 = 1.34 x 10 ~10 horsepower (hp) = 1 x 10-10 kilowatt (kW) ERH See equilibrium relative humidity eriwani (elisavetpolen; karab; kasach; tali kurini) A salted Russian cheese of the Caucasus, made from ewe's milk See karab; kurini cheese; tamales Erlenmeyer flash A flat-bottomed glass container that gradually tapers to a narrow mouth; used in chemical laboratories error of first kind (a) Rejection of a hypothesis that is true error of second kind (f±) Accepting a hypothesis that is not true erucic acid See docosenoic acid eructation Belching air and gas from the stomach; a belch ervy A soft, camembert-like cheese made from whole cow's milk with rennet See troyes ervy-le-chatel A short, cone-shaped, camembert-type cheese made from cow's milk and cured 4-6 weeks Erwinia A genus of vegetable pathogens related to coliform See Part 2: Rot Spoilage; Spoilage, Carbohydrate Foods erythorbate An isomer of ascorbate See ascorbate; ascorbic acid erythorbic acid (isoascorbic acid) An antioxidant that accelerates colorfixing in meat and is used as a preservative Storage: tight, light-resistant container See ascorbic acid erythro- A prefix meaning red erythrocyte A red blood cell, which contains hemoglobin See also red blood cell erythromycin An antibiotic; used in poultry to increase feed efficiency and egg production See Part 2: Antibiotic Standards erythroplastid See erythrocyte erythrose See Part 2: Sugar, D-Aldehydo ES See Extension Service Es Symbol for the element einsteinium -es A Latin suffix that indicates plural esbareich A cylindrical (1-4 kg), semisoft to semi-hard cheese made from sheep's milk (sometimes mixed with cow's or goat's milk), with small holes and a tangyflavor, sometimes lightly smoked escabeche Pickled meat or pickled fish; a small fish hors d'oeuvre escallop See scallop escalopes Thin pieces of meat escarchado An aniseed-flavored herb liqueur that contains sugar crystals escargot A snail Varieties: garden snail (Helix aspersa); vineyard snail (H. pomatia)escarole (broad-leaved endive; escarol; escarolle; Chicoree scarole; Cichorium intybus) A salad 278 escarole green with large, ruffled, bitter leaves that are dark green, edging into yellow; it resembles chicory but the leaves are broader and less curly. Endive produces in its second year a seedstalk that resembles wild chicory and is often called escarole. See chicory; endive See Part 2: Minerals, Food; Sugar, Vegetables escarole soup Available as a ready-to-eat canned soup Composition (ready-to-serve): moisture 96.9%; protein 0.6%; fat 0.7%; carbohydrate 0.7%; fiber 0.3%; ash 1.0% Escherichia A genus of gram-negative, rod-shaped, usually nonpathogenic, bacteria found in the intestines of animals and humans See Part 2: Microorganism Reactions on Differential Tube Media; Spoilage, Carbohydrate Foods Escherichia coli A common intestinal bacterium; some strains are pathogenic escoveitched fish Pickled fish escovitch Pickled meat or pickled fish esophagus (oesophagus) The gullet, or food pipe; the alimentary tract between the mouth (pharynx) and the stomach espagnole A brown sauce See brown sauce espalier 1) To train plants to grow on a flat surface and pruning to confine growth to one plane. 2) The trellis or lattice on which trees or shrubs are trained to grow in a flattened form esparto A coarse grass of northern Africa from which a wax is obtained; it is also used for specialty papers. See Part 2: Wax espresso coffee Coffee made by forcing steam under pressure through powdered coffee espresso roast (Italian roast) A procedure for roasting coffee that produces a black-brown bean that shines with coffee oil; the coffee has a penetrating, robust flavor espumante A white sparkling wine esrom A yellow, rich, mild, tilsit-type cheese essang seed oil An unsaturated fatty acid found in essang seeds See Part 2: Unsaturated Fatty Acids essence (extract) 1) The natural, concentrated cooking juice of food, used for flavoring. 2) A flavoring agent obtained by distillation. 3) Extracted (by maceration or distillation) and bottled, essential flavors essential 1) A distilled flower product in which the "essence" of the flower is evidenced by the fragrant odor See also essential oil. 2) A dietary factor that must be obtained from external sources, as it is not synthesized by bodily metabolism See also essential amino acid; essential fatty acid essential amino acid An amino acid that is not synthesized in sufficient quantities within the body, namely, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine; these are nutritionally essential and must be furnished in the diet. Histidine and arginine are also essential amino acids for the rat and chick. essential element An element that is essential for human nutrition: bromine, calcium, chlorine* cobalt, copper, fluorine, iodine, iron, magnesium, manganese, phosphorus, potassium, sodium, sulphur, and zinc essential fatty acid A fatty acid required for good nutrition that must be present in the diet, as it is not produced within the body, e.g., linoleic and linolenic acids essential nutrients Includes essential elements and both organic and inorganic compounds that the body requires but does not synthesize in sufficient amounts for its need essential oil (volatile oil) A fragrant and inflammable volatile oily liquid derived from the flowers, stems, or leaves of plants by steam distillation, dry distillation, or vacuum distillation, or expressed or extracted with solvents (alcohol or ether but not water); insoluble in water; volatile oils removed from a spice by distillation usually have the taste and smell of the original plant because they retain the characteristic odor orflavoring factors in biological materials. Essential oils are not glycerol esters and have no relationship to edible oils; they are normally not used with products that will be heat processed because essential oils are readily vaporized at high temperature. They are used as the basis of perfumes and flavors. Usually contain: Constituents responsible for aroma Most of constituents responsible for flavor Do not contain: Nonvolatile flavor constituents Pungent constituents See Part 2: Essential Oils Essex (Essex Half-Black; White-Shouldered) A large-framed breed of English swine, similar to the Wessex Saddleback, that are black with white belt around the front shoulders established price See target price establishment Premises that have been approved and registered by a controlling authority establishment number A USDA-granted number on the inspection stamp that identifies the plant estate bottled Indicates that a wine has been bottled by the vineyard, i.e., the winery was involved with growing, crushing, and fermenting the grapes and ageing and bottling the wine estepo A Swiss cheese made from cow's milk ester R—C—O—R An organic compound formed by reacting an alcohol with an acid, a molecule of water being removed in the reaction: R—O Esters are responsible for part of the bouquet of mature wines. esterase An enzyme that attacks simple esters esterencuby See ardi-gasna esterification The chemical reaction between an alcohol and an acid to produce an ester est-est-est A clear or white, dry or semisweet, light wine, produced in the region of Rome estonsky An edam-type cheese estradiol A female hex hormone produced by the ovaries estragole CH,CH=CHc Used as an aniselike flavoring agent in food Storage: full, tight, glass container in a cool, dark place estragon See tarragon estrella (oropesa; queso de la estrella) A golden, hard, pressed cheese made from sheep's milk rubbed with olive oil estrogen (oestrogen) A female sex hormone, isolated from bovine ovaries, that is used in treatment of menopausal syndromes estrogenic agents Substances that improve growth performance and carcass characteristics estrous cycle The time between one period of ovulation and the next estrus (period of heat) The recurrent, restricted period of sexual receptivity in females; the time when a female will readily breed estuary An arm of the sea at the end of a river, sometimes including bays or areas where tide is found eta (H, t|) Greek letter with an English equivalent of e etaerio (eterio) An aggregate fruit composed of archenes, berries, druples, follicles, or samaras, as in the mulberry See Part 2: Fruit Classification et al. Et alii (and others) etc. Et cetera (and so forth) etch To treat a substance with an acid, usually to form a design etchum A type of dawadawa ethane (C2H6) A flammable, odorless gas derived from petroleum See Part 2: Refrigerant ethanol See ethyl alcohol ethyl alcohol 279 ether (R'—O—R) A class of organic compounds in which two alkyl groups are attached to an oxygen atom See also ethyl ether ether extract See fat analysis ethion A poisonous pesticide; a cholinesterase inhibitor; a phosphorus ester CH3CH2 — O — P—S -CH< O CH2—CH3_ Ethiopian harr(i)ar A pungent, delicately aromatic, spicy flavored, African coffee ethology The study of behavior ethoxylated diglyceride Made by reacting diglyceride with ethylene oxide to produce a hydrophilic emulsifier; used as a dough conditioner, in coffee whiteners, and in whipped toppings ethoxylated monoglyceride and diglyceride (poly-glycerate-60) Used as a dough conditioner Storage: well-closed container ethoxylated mono-diglyceride Made by reacting monoglyceride with ethylene oxide to produce a hydrophilic emulsifier; used as a dough conditioner, in coffee whiteners, and in whipped toppings ethoxyquin (6-ethoxy-l,2-dihydro-2,2,4-trimethyl-quinoline) An effective antioxidant; used as an herbicide Storage; tight container in a cool, dark place See Part 2: Antioxidant Structure ethyl acetate (CH3COOCH2CH3) Used as a synthetic flavoring agent in food; also found naturally in some foods Storage: tight container in a cool place See acetic ether ethyl acetoacetate H CH3COCH2CO2CH2CH3 ±=z CH3C=CCOOCH2CH3 OH Used as a flavoring agent in food Storage: tight, light-resistant container ethyl acrylate (CH2=CHCOOC2H5) Used as a fruitlike flavoring agent in food ethyl alcohol CH3—CH2—OH A flammable liquid used as a solvent or beverage (e.g., found in wine, beer and liquor), or vehicle; a noncumulative poison; commerical grade is 95%* (92.3% by wt.; 94.9% by vol.); often called ethanol or simply alcohol; sp. gr. 0.798 at 60°F; bp 78.5°C; heat value 7 calories per gram. A person with 0.08-0.15% concentration in blood is considered "under the influence." Anhydrous (dry) form—200 proof; 85,000 Btu/gal 95% alcohol—190 proof 280 ethyl alcohol 100 lb corn = 5.3 gal, 80-85% alcohol = 4.3 gal, 97% alcohol Storage: tight container, away from fire See Part 2: Alcoholic Solutions; Antioxidant Mixtures; Fluid and Fermented Milks, Composition ethyl anisate (ethyl p-methoxybenzoate) CH,O- -COOCH2CH3 Used as a fruity, aniselike flavoring agent in food Storage: full, tight, glass container in a dark, cool place ethyl anthranilate (ethyl aminobenzoate) NH C00CH9CH, Used as a floral, orange-blossom-like flavoring agent in food; sp. gr. 1.113-1.120 Storage: full, tight container in a cool, dark place ethyl benzoate -COOCH2CH3 Used as a fruitlike flavoring agent in food; sp. gr. 1.042-1.046 Storage: full, tight, glass container in cool, dark place 2-ethylbutyr aldehyde CH2CH3 CH3CH2CHCHO Used as a pungent flavoring agent in food; sp. gr. 0.808-0.815 Storage: tight container ethyl butyrate [CH3(CH2)2COOCH2CH3] Used as a fruitlike flavoring agent in food; sp. gr. 0.870-0.878 Storage: full, tight glass container in a cool, dark place ethylbutyric acid CH2CH3 CH3CH2CHCOOH Used as a flavoring agent in food; sp. gr. 0.870-0.878 Storage: tight container ethyl caprylate See ethyl octanoate ethylcellulose An ethyl ester of cellulose; used in food as a protective coating, binder, or filler Storage: well-closed container ethyl chloride (C2H5C1) A flammable gas (liquid when compressed) See Part 2: Refrigerant ethyl cinnamate (ethyl 3-phenylpropenoate) [=CHCOOCH2CHc Used as a cinnamon-like flavoring agent in food; sp. gr. 1.558-1.560 Storage: tight, light-resistant container ethylene (CH2 = CH2) A flammable gas used in ripening some fruit, such as lemons, oranges, tomatoes, bananas, dates, and persimmons (the gas destroys the chlorophyll so that the other pigments may become visible); also used a refrigerant See Part 2: Refrigerant ethylenediaminetetraacetic acid (EDTA; editic acid) [HO—C —CH2]2N(CH2)2N—[CH2 —COH]2 o o A food antioxidant used in dressings, margarine, and sauces See EDTA ethylene dibromide (EDB) A fumigant that has been shown to be carcinogenic ethylene dichloride (dichloroethane) [(CH2)2C12] A toxic flammable liquid used as a food extraction solvent and fumigant; sp. gr. 1.245-1.255 Storage: tight container See Part 2: Fumigants ethylene oxide [(CH2)2O] A toxic flammable gas used for the sterilization of food, particularly spices; max. residual 50 ppm; bp 10°C; often mixed with 90-95% carbon dioxide, which makes it less susceptible to explosion See Part 2: Fumigants ethyl ether (CH3CH2—O — CH2CH3) A flammable liquid sometimes used as a general anesthetic and extraction solvent; dangerous!; rf|5 = 0.708; bp 34.6°C Test for peroxide in ether: 1. Shake, for 1 h, 10 ml ether with 1 ml aqueous potassium iodine (1:10). 2. Protect from light. 3. When viewed transversely against a white background, no color should be seen in either layer. ethyl formate (HCOOC2 H5) A flammable liquid used as a fumigant and flavoring agent; sp. gr. 0.916-0.920 Storage: full, tight glass container in a cool, dark place See Part 2: Fumigants ethyl heptanoate (ethyl heptoate) CH3(CH2)5COOCH2CH3 Used as a fruity, winelike flavoring agent in food; sp. gr. 0.866-0.872 Storage: full, tight glass container in a cook, dark place ethyl hexanoate (ethyl caproate; ethyl capronate) [CH3(CH2)4COOCH2CH3] Used as a fruitlike flavoring agent in food; sp. gr 0.866-0.870 Storage: glass, light-resistant container ethylidene chloride (CH3CHC12) A flammable liquid used as a fumigant and refrigerant See Part 2: Refrigerant ethyl isovalerate (CH3)2(CH2)2COOCH2CH3 eucaryotic 281 Used as a fruitlike flavoring agent in food; sp. gr 0.862-0.866 Storage: full, tight container in a cool, dark place ethyl lactate (ethyl 2-hydroxypropionate) CH 3CHOHCOOCH 2CH 3 Used as a flavoring agent in food; sp. gr. 1.030-1.032 Storage: tight, light-resistant container ethyl laurate (ethyl dodecanoate) CH3(CH2 )10COOCH2CH 3 Used as a fruity, floral-like flavoring agent in food; sp. gr. 0.858-0.864 Storage: tight, glass container in a cool, dark place ethyl maltol OH A flavor- and aroma-enhancing agent that is found naturally in some foods; used as a sweet, fruitlike flavoring agent in food Storage: tight container ethyl methyl phenylglycidate C—CHCOOCH2CH3 \ / o Used as a fruitlike flavoring agent in food; sp. gr. 1.086-1.112 Storage: full, tight, glass container in a cool, dark place ethyl nonanoate (ethyl pelargonate) CH3(CH2)7COOCH2CH3 Used as a fruity, fatlike flavoring agent in food; sp. gr. 0.862-0.868 Storage: full, tight container in a cool, dark place ethyl octanoate (ethyl caprylate; ethyl octoate) [CH3(CH2)6COOCH2CH3] Used as a fruity, floral-like flavoring agent in food; sp. gr. 0.864-0.870 Storage: tight, glass container in a cool, dark place ethyl oxyhydrate (rum ether) Used as a rumlike flavoring agent in food Storage: tight container ethyl pelargonate See ethyl nonanoate ethyl phenylacetate CH2COOCH2CHc Used as a sweet flavoring agent in food; sp. gr. 1.026-1.032 Storage: tight, glass container in a cool, dry, dark place ethyl phenylglycidate / \—CH—CHCOOCH2CH3 O Used as a strawberry-like flavoring agent in food; sp. gr. 1.120-1.126 Storage: tight, glass container in a cool, dark place ethyl 3-phenylpropenoate See ethyl cinnamate ethyl propionate (CH3CH2COOCH2CH3) Used as a fruity, rumlike flavoring agent in food; sp. gr. 0.886-0.890 Storage: full, tight container in a cool, dark place ethyl salicylate OH Used as a wintergreen-like flavoring agent in food; sp. gr. 1.126-1.130 Storage: full, tight, glass container in a cool, dark place ethyl vanillin (3-ethoxy-4-hydroxybenzaldehyde) CHO OCH,CHc OH Used as a vanilla-like flavoring agent in food Storage: tight, light-resistant container ethyl violet azide broth See Part 2: Microbiological Media; Microorganism, Culture Media, Water and Sewage, Standard Methods etiology The study of the causation of disease etivaz A very hard cheese made from cow's milk etna A wine produced in Sicily Types: Red—robust, ruby-colored, dry White—dry, well balanced ETP Electrolytic tin plate et seq. Et sequens (and the following) etsew A fermented sourdough dumpling made with maize and cassava ettaler A yellow or green herb liqueur etuku A steamed cassava bread Eu Symbol for the element europium eu- A prefix meaning good, well, or beneficial eucalyptus leaf A leaf used as an herb and for tea eucalyptus oil (dinkum oil) A colorless or pale yellow, volatile essential oil steam-distilled from the leaves of the eucalyptus tree (Eucalyptus globulus); used as a pungent, spicy flavoring agent in food Storage: full, tight container in a cool, dark place See Part 2: Essential oils eucaryotic Describes microorganisms that have a well-defined nuclear membrane, chromosomes, and exhibit mutotic cell division 282 euda euda A ripened cheese made from low-fat or skimmed milk Composition: moisture 56-57%; protein 30%; fat 6-7%; carbohydrate 1-2%; salt 2.6% eugenol OCH< CH 2CH—CH 2 Used as a spicy, clovelike flavoring agent in food; sp. gr. 1.064-1.071 Storage: full, tight container in a cool, dark place euglena agar See Part 2: Microorganism, Media Eugon agar See Part 2: Microbiological Media; Microorganism, Media eulachon smelt See smelt eupepsia Good digestion Euphausiacea See krill Euromart The European Economic Community (EEC) European corn borer (Ostrinia nubilalis) An insect that bores through the stalk of corn at any spot Control: destroy stalks and plow under European Development Fund (EDF) Created by the European Economic Community to aid former colonies (Fonds Europeen de Developpement, Communautes Europeennes, rue de la Loi 200, B1049 Brussels, Belgium) European Economic Community (EEC) A federation of European countries organized to promote economic growth and trade; member countries are: Belgium, Denmark, France, Great Britain, Greece, Ireland, Italy, Luxembourg, The Netherlands, Portugal, Spain, and Germany European fruit lecanium (Lecanium corni) A pest of the pear; convex ( | - | in.) and brown; feeds on limbs and leaves and produces honeydew on which black fungus then grows European plan No meals included in room rate European red mite (Panonychus ulmi) A pest of the pear; the adult is velvety red and very convex; it damages foliage, which is bronze in appearance, and it interferes with normal fruit development. European wheat stem sawfly (Cephus pygmaeus) An insect that attacks wheat europium (Eu) A rare-earth element of the lanthanide series; at. no. 63; at. wt. 152.0; oxidation states +2 , +3 ; Group IIIB of the Periodic Table; electron configuration 2 - 8 - 1 8 - 2 5 - 8 - 2 orbit K L M N O P eutectic plate (cold plate) A portable plate that contains a solution; they are frozen and used to maintain temporary refrigeration temperatures in containers eutrophication 1) The nutrient enrichment of water. 2) A process that causes a lake to fill with solid waste. 3) A process that supports algae bloom EVA (ethyl violet azide) broth A broth used for detection, enumeration, and confirmation of enterococci, which is an index of pollution; other organisms are inhibited by sodium azide and ethyl violet. See Part 2: Microorganism, Media evaporated Describes a product from which water has been removed by evaporation, e.g., evaporated skimmed milk (final composition): moisture 79-80%; protein 7-8%; milk fat 0.2-0.3%; total milk solids min. 15%; carbohydrate 11-12%; fiber 0%; ash 1.5-1.6%; See evaporated milk evaporated food Food that has been dried by artificial heat evaporated milk Produced from whole milk by reducing the volume 40-50% by evaporating (under vacuum) the water; concentrated milk that has 2.25 times the solids content as whole milk. Raw whole milk is clarified, concentrated (60% water removed), fortified with vitamin D, homogenized placed in a can, and sterilized (245°F for 15 min). Condensed milk is usually made from evaporated milk (usually skimmed) that is sweetened. Undiluted evaporated (whole) milk can be whipped if chilled to 40°F (or ice crystals around edges) § cup, unwhipped = 2 cups, whipped It is usually diluted with an equal volume of water for use as milk: \ cup evaporated milk + \ cup water = 1 cup milk 1 lb evaporated milk (whole) = 2.1-2.4 1b milk = 3 f cups milk one 14|-oz can = \\-\\ cups = 3 cups milk 1 cup evaporated milk, whole = 250 g (8.9 oz) 1 cup evaporated milk, skimmed = 8.9-9 oz 6 oz = f cup Evaporated milk Composition Skimmed Whole Moisture (%) 79.4 73.5-74.5 Protein (%) 7.5 6.6-7.0 Fat (%) 0.2 7.6-7.9 Total milk solids (%) 15 25.9 Carbohydrate (%) 11.3 9.5-10.5 Fiber (%) 0 0 Ash (%) 1.5 1.4-1.6 Specific gravity 1.066 pH = 5.9-6.3 Max. 0.1% Disodium phosphate Sodium citrate Calcium chloride Min. 25 USP units of vitamin D per fluid ounce \ cup evaporated milk, whole = 170 calories Sodium 266-294 mg/cup (255 g) Sold in 13|-oz "tall" cans and 6-oz "baby" cans Storage (unopened): room temperature (below 70°F); use within 6 months. expire (abandon) 283 Storage (opened): as for fresh milk, refrigerate, covered; use within 5 days See also sweetened condensed milk evaporation Conversion of a liquid to a vapor; this occurs at room temperature or lower, but is usually done by heating. The vapor becomes steam at 100°C See Part 2: Dairy Terms; Milk and Cheese, Composition; Milk and Milk Products, Vitamin Content; Milk Composition; Milk, Concentrated Products; Minerals, Food; Stabilizers, Thickeners; Storage Times; Vitamin A, Milk and Milk Products evening primrose A biennial plant whose roots are used like parsnips everbearing Describes a plant that bears two or more crops in a single growing season eviscerate To remove the entrails eviscerated Describes a carcass from which all organs were removed from the great cavity of the body evisceration The removal of viscera (entrails and organs) evora A very hard cheese made from goat's or sheep's milk ewe A female ovine animal (sheep) of any age; average gestation period 147 days (range 142-157); duration of heat 1-3 days; normal recurrence of heat 15-21 days See Part 2: Milk, Mammals, Composition; Milk, Species; Sheep Market Classes and Grades; Teeth Eruption ewe neck A depression at the top of the neck forward of the withers ewule bolo Steamed, fermented balls of rice ex- A prefix meaning out or away from exanthema A copper deficiency disease of citrus fruit that is distinguished by dark brown, glossy spots on the fruit and gum pockets in the albedo of the thick-skinned fruit excelsior 1) A soft, milk, high-fat (72%) cheese that is made from cow's milk and humid-cured for 2-3 weeks, the surface becoming covered with white mold. 2) Wood shavings used for packing excess calorie intake The overconsumption of calories exchange bread A food that contains approximately 15 g carbohydrate, 2 g protein, and 68 calories exchange fat A food that contains approximately 5 g fat and 45 calories exchange for physical (EFP) A simultaneous transaction between two traders wherein one trader buys physicals and sells futures contracts, and the opposite trader sell physicals and buys futures contracts; prices for EFP transactions are mutually agreed upon by the two parties involved. exchange fruit A food that contains approximately 10 g carbohydrate and 40 calories exchange meat A food that contains approximately 7 g protein, 5 g fat, and 73 calories exchange milk A food that contains approximately 12 g carbohydrate, 8 g protein, 10 g fat, and 170 calories excreta The products (e.g., feces and urine) of excretion excretion The removal of waste ex dock The buyer takes title to the goods only when they are unloaded on the buyer's dock exercise Purchasers of options have the right to request a long futures position in the case of a call, or the right to request a short futures position in the case of a put, under the terms and conditions of the option held. exergonic Describes a reaction in which energy is released ex factory The buyer takes title to the goods when they leave the vendor's dock ex-light steer hide A steer hide weighing less than 481b. Exmoor Horn A hill breed of British sheep exo- A prefix meaning outside exocoetus A flying fish that is used for food exoenzyme An enzyme that acts outside of the cell that produced it exogenous Describes something arising or originating outside the body of organism concerned exogenous brown discoloration See brown rot exogenous growth hormone A compound that improves growth performance and carcass characteristics exotoxin A soluble protein poison secreted by living cells; a toxic substance produced by another organism and introduced to an organism that did not produce it expanded Describes feed that has been exposed to moisture (which gelantinizes the starch), temperature, and pressure and then to an abrupt reduction in pressure, causing the volume to increase expectorant A substance that loosens phlegm or induces the ejection of mucus or fluid from lungs or trachea expediting "Rushing" purchase orders that are needed in less than the normal lead time expeller process Mechanically extracts oil from products by using a screw press experiment A controlled test or trial performed to discover something unknown (e.g., a substance or an effect) or to test a principle expiration date 1) The date on which an option will cease to exist. 2) The final date (do not use after) you should eat or use food; the date after which a product cannot be sold and should not be used expire (abandon) The term for what happens to an option when, at expiration, it has no value; because the cost is finite to the purchaser, an option (unlike a two-sided contract) can be abandoned by the purchaser and does not have to be closed out. It can expire without value, in which case the purchaser would have lost the purchase price. 284 explorateur explorateur A disk-shaped, small- to medium-sized (250-350 g) excelsior-type cheese export 1) Describes a strong, alcoholic beer. 2) Describes goods, services, and products that are sold to buyers in foreign countries; a commodity conveyed (traded) from one area to another See Part 2: Casings, Hog Bungs export certificates Certificates available to producers participating in the wheat and feed grain programs; they are redeemable for cash when the grain shown on the certificate has been exported. export enhancement program Provides government subsidies to increase the volume of agricultural exports export PIK An export subsidy that is to be given only to countries in which competing exporting countries are also using export subsidies See payment-in-kind export restitution payment A payment made to an EEC exporter to enable the exporter to compete on the world market export sales reporting A program that requires that export sales in one day involving more than 100,000 metric tons of major grains and oilseeds be reported within 24 hours; for other commodities, weekly reports are required. export subsidy (restitution) A government grant that is made to a private enterprise to facilitate exports expressed oil A vegetable oil obtained by pressing in a hydraulic press or expeller exsanguinate To cause blood to flow from; to deprive of blood extender A diluent added to adjust physical condition; a diluent that will expand the quantity of food extensibility The ease or degree of extension (stretch) Extension Service (ES) See Science and Education Administration extensor A muscle that extends (straightens) a joint external Outside; an outer part external abdominal oblique An outside sheet of muscles of the flank whose fibers point down and backward extra- A prefix meaning outside extract (flavoring) An alcohol or alcohol-water solution containing a flavoring (e.g., aromatic oil, essence, imitation, or essential oil) ingredient; less potent than essential oils. The following are examples: allspice; almond; anise; apple; caraway; celery seed; cinnamon; cherry; clove; ginger; lemon; nutmeg; onion; orange; peppermint; pineapple; pistachio; raspberry; rose; savory; spearmint; strawberry; sweet basil; sweet marjoram; thyme; tonka; vanilla; wintergreen. Natural juices and minerals are also used as flavoring (e.g., meat extract, yeast extract). Also, a flavoring obtained by evaporation or concentration of an active principle extractable color (extractible color) The amount of color a product will distribute to a medium (e.g., this determines strength of paprika); a measure of the color a spice will give to a liquid. Determined as follows: The material is usually diluted with acetone; this extracts the oleoresin that contains the coloring agent, which is then tested on a spectrometer. extracted honey Honey that has been separated from the comb by centrifugal force extracted, mechanically (expeller extracted; hydraulically extracted; old process) Fat or oil that has been removed by heat or mechanical pressure extracted, solvent (new process) Fat or oil that has been removed by an organic solvent extraction The removal of soluble components from a substance or mixture by use of a solvent, e.g., water (coffee), alcohol, ether, acetone, etc. extra-dry vermouth A very dry, clear wine with a trace of herbs in its flavor extra gras creme Contains a minimum of 45% fat extra-narrow hog casing A hog casing with a diameter of 29 mm or less extraneous matter Of a spice, the amount of non-spice material (dirt, stones, burlap fibers, etc.) found in the spice, which determines cleanliness extra-wide hog casing A hog casing with a diameter of 43 mm or greater extrawurst A moist, cooked, smoked or unsmoked Austrian sausage made from finely chopped, mildly seasoned (with nitrite) beef and pork stuffed into beef or artificial casings with diameter greater than 40 mm extremity An end or termination extruded Describes material that has been pressed, pushed, or protruded through an orifice or die under pressure exudative Losingfluid, or dripping eye 1) The bud of a tuber; e.g., potato. 2) Holes (pin-sized to § in.) in cheese, produced by gas formed during fermentation. 3) A compact muscle, usually embedded in fat, e.g., rib eye, loin eye, or eye of round eye muscle The longissimus dorsi muscle eye of round (eye of silverside; semitendinosus) A small, triangular muscle of the round See also semitendinosus See Part 2: Beef, Boneless Cuts; Beef Round Cuts; Meat Identification eye-spotted bud moth An insect; the adult is gray with light beige bands on the forewings; the larva is brown with a black head and is up to \ in. long. The larvae eat buds, blossoms, and leaves and spin webs. eyran See airan ezerjo A dry white wine F Symbol for the element fluorine Fj Offspring of parental generation (Px) F2 Offspring of crossing Fx faba See broad bean fabriama See fra-fra fabricated cuts Boned or partially boned meat cuts made from primal cuts fabricated steak An uncooked, unsmoked American sausage made from coarsely chopped to chunked and ground tissue that is then restructured, pressed, formed, molded, or sliced F.A.C. Fat Analysis Committee FAC albicans See Part 2: Microorganism, Media face 1) To remove a slice from a piece of meat that has become dark. 2) The outside of a container lid factor 1) One of two (or more) numbers that yield a given product when multiplied together, e.g., 2 and 4 are factors of 8; 3, 4 and 6, and 2 are factors of 12. 2) In biochemistry, an active nutrient substance See also filtrate factor; folic acid factorial (in; n!) A number multiplied by each number lower than itself until 1 is reached, e.g., 7 factorial is 7 1 = 7 x 6 x 5 x 4 x 3 x 2 x 1 = 5040 It can be estimated by Stirling's approximation formula: Ira = n" 1 + 12 n 288 ra2 • ) The value in parentheses is practically unity for large values of ra. factor, prime Numbers that are divisible only by themselves and 1, and that yield a given quantity when multiplied together, e.g., the prime factors of 45 are 5 x 3 x 3. factory end (bottom; can manufacturer's end) The can container end (usually the bottom) that is placed on the can body by the manufacturer factory-end seam See bottom seam facultative Possibly but not essentially (e.g., facultative aerobes and facultative anaerobes) facultative aerobe An organism that is fundamentally aerobic but can grow or even thrive in the absence of oxygen F facultative anaerobe An organism that is anaerobic but can grow in the presence of oxygen, e.g., bacteria that can grow with or without oxygen FAD Flavine adenine dinucleotide faggot A moist, cooked, unsmoked British sausage made from medium- or coarse-chopped, mild- or medium-seasoned pork not stuffed into a* casing; sage-seasoned pork, liver, kidney and onions; a cooked, smoked sausage that is made from beef, veal, and pork cured with salt, nitrite, and sugar and is linked in 6-in. long pairs in sheep or hog casings See fagot faggot of herbs (bouquet garni) Sprigs of spices tied together, e.g., bay leaves, parsley, and thyme fagot (faggot) Pork that is cooked and then mixed with ground livers, hearts, and onions; this is made into a ball, covered with caul fat, and baked with bundle of thyme, marjoram, and bay leaf; also called savory ducks See faggot Fahrenheit (F) A measure of temperature: Freezing point of water 32°F Boiling point of water 212°F at 760 mm Hg Absolute zero - 459.6°F Normal body temperature 98.6CF Conversion formulae: °F = |°C + 32 °C = (°F - 32)| °F = (°R|) + 32 Rankine = °F + 459.67 °R = (°F - 32)| °C = Celsius, or centigrade °R = Reaumur See Part 2: Temperature fair average quality See FAQ Fair Packaging and Labeling Act (1966) Requires that consumer products moving in interstate commerce be honestly and informatively labeled, so that any shopper may easily determine the best value fairy-ring champignon (Marasmius oreades) A small, brown to pink, edible fungus that creates the "fairy-rings" in short grass fajy See biza falernum A sweet liqueur with a low alcohol content, flavored with lime and ginger fall armyworm (Spodoptera frugiperda) A worm that feeds on young leaves, ears of the corn plant, and sorghum; also attacks wheat See also armyworm fall cankerworm (Alsophila pometaria) A worm that feeds on pear leaves 285 286 fall cure fall cure A lightly salted, pickle-cured cod (contains 45-48% moisture) fallfish Chub fall salmon See salmon See Part 2: Salmon and Trout false cabbage aphid See turnip aphid false chinch bug A grayish brown, narrow-bodied (g-in. long) insect that usually congregates in masses; its feeding causes beets to wilt and die in a short time. false fire blight See pseudomonas blight false hellebore A plant having a poisonous principle See Part 2: Poisonous Plants false morels An irregular to saddle-shaped, wrin-kled-capped, central stalk fungus false rib (asternal) A rib whose cartilage is attached to the cartilage of the rib in front of it See also rib false seam The double seam of a can where a part of the body hook and lid hook are not interlocked false smut A rice disease caused by a fungus (JJstilaginoidea virens); it rarely causes much damage, so no control measures are warranted. falukorv A moist, cooked, smoked or unsmoked Norwegian sausage made from medium-chopped, mildly seasoned beef and pork stuffed into an artificial casing; a moist, cooked, smoked Swedish sausage made from finely chopped beef and pork stuffed into an artificial casing Composition: moisture 65% max.; fat 23% max.; binder 3% max. Fameuse (snow) A variety of apple that is good for eating, baking, sauces, and pies family A group of animals with a common ancestor family budget survey A survey concerned with family income and expenditure, including all the different foods and drinks purchased or otherwise obtained family contracts The practice of grouping families of similar parts together on one purchase order to obtain pricing advantages and a continuous inbound materials flow family farm A farm for which a family provides most of the labor, management decisions, and operating capital; the land may be owned, partly owned, or rented famine An extreme shortage of food affecting large numbers of people fan Rice fancy sausage Usually an uncooked, dry or semidry sausage fan-kot See kudzu fanning A small-sized green tea fantasia A moist, cooked, unsmoked Argentinean sausage made from finely ground, mildly seasoned beef, pork, and veal (with split dried green peas, wheat flour, and white wine) cooked in molds lined with pork skins fanti kenkey An acidic maize dumpling FAO Food and Agricultural Organization See Food and Agricultural Organization FAO /WHO Food Standards-Codex Alimentarius Commission A cooperative effort by the Food and Agricultural Organization (FAO) and the World Health Organization (WHO) to develop international standards for the food industry FAQ (fair average quality) Fair average quality of the season at time and place of shipment farad (F) A unit of capacitance [1 C (coulomb) charging a capacitor to 1 V (volt)] 1 F = 1 x 106 microfarad faraday (F ) An electrical measurement 1 faraday = 96,500 coulombs (C; the amount of electricity required to deposit 1 g equivalent weight in electrolysis) = 26.8 ampere-hours (A-h) See Part 2: Constants, Fundamental faraday per second 1 faraday per second = 9.65 x 104 amperes (A) farce Stuffing; to fill with mingled ingredients faremorr A heavily smoked salami made from mildly seasoned beef, lamb, pork, and sometimes horsemeat; a dry, uncooked, smoked Norwegian sausage made from medium-chopped, medium-seasoned beef, lamb, pork, and horsemeat, with plucks and blood added; it is fermented and stuffed into a beef casing. farepolse A dry, uncooked, heavily smoked Norwegian sausage made from medium-chopped, mildly seasoned beef, lamb, goat, and horsemeat fermented and stuffed into an artificial casing; a heavily smoked salami made from mildly seasoned beef, goat, pork, and often horsemeat faresnabb (chub) A dry, uncooked, smoked Norwegian sausage made from medium-chopped, medium-seasoned beef, pork, lamb, and horsemeat, with plucks added; it is fermented and stuffed into artificial casings. farfals A mixture of wheat flour and water (sometimes also milk and eggs) that has been dried and then ground farina 1) Wheat (durum not used) in granular form from which the bran and most of the germ have been removed; the granules are hard particles of gluten, which is the part of hard wheats known as middlings; wheat middlings ground to flourlike size; can be cooked as a breakfast dish. 2) The gluten part of hard wheats other than durum; known as purified middlings. 3) A fine potato powder used for thickening. 4) Starch obtained from vegetables (e.g., beans, peas, or potatoes) and used in cereal and pasta products Nutrients added to enriched types: Thiamine 2-2.5 mg/lb Riboflavin 1.2-1.5 mg/lb Niacin or niacinamide 16-20 mg/lb Iron 13 mg/lb Equivalents: f cup quick-cooking farina, cooked = 80 calories 1 cup, cooked = 8.4-8.6 oz = 1 oz, dry 1 cup, dry = 6-6.1 oz See macaroni; potato starch See Part 2: Cereal Composition; Cereal Enrichment; Food, Composition; Grain Products, Composition fat (adipose tissue; fatty tissue; lipid) 287 farina dolce Chestnut flour farina, light A breakfast food made from the endosperm of wheat farine A type of gari that is short-fermented or unfermented farinha A flour or meal made from bitter cassava tubers farm management The science and art of combining land, labor, and capital to establish and run farming operations farm marketing quota See marketing quota farm program payment yield See program yield farnesol A naturally occurringflavoring agent C H , - C = CH—(OH,),—C=CH—(CH2)2—C=CH—CH2OH CHc CHc farinha de mandioca A type of gari farinha seca White, toasted gari farm Denned as $1000 in gross sales of farm products per year farm acreage base The total of crop acreage bases on the farm, including all crop acreage bases plus the average acres planted to soybeans and the average acreage devoted to conservation Farm Credit Administration The federal agency that supervises the farm credit system farm credit system The financial system that includes the federal land banks, the federal intermediate credit banks, production credit associations, and banks for cooperatives fanner Similar to holsteiner (a coarsely chopped cervalat) except that it is made in straight lengths farmer cervelat (farmer cervalat) A semidry, cured, delicately seasoned sausage made of coarsely chopped pork and beef farmer cheese A cottage cheese made from cow's milk Farmer-Owned Reserve (FOR) A program of loans for wheat and feed grains that is intended to stabilize prices and hold reserves for times of short production farmer sausage A mild, coarse-chopped, smoked, uncooked, semidry sausage; a semidry or dry, cooked or uncooked, smoked American cervelat-type (farmer cervelat) sausage made from medium- or coarse-chopped, mildly seasoned (no garlic) beef (65%) and pork (35%), fermented and stuffed into beef or artificial casings; available in links, rings, or large-diame-ter casings. See holsteiner farmer's cheese (pressed cheese; pot cheese) A soft, white, dry cottage cheese pressed into packages; it is made from partly skimmed milk and has a mild flavor. Farmers Home Administration (FmHA) The agency that is authorized to make direct loans to farmers who cannot obtain credit from other sources; it may also guarantee loans made by banks. farmer-style hog carcass A hog carcass split on both sides of the backbone farmer summer sausage A dry, cooked, heavily smoked American sausage made from medium-chopped, mildly seasoned beef and pork (mostly beef, with some pork), fermented and stuffed into beef or artificial casings farmhouse cheddar A cheddar-type cheese made on farms in England CH, farniha puba Brown, toasted gari faro 1) A strong, sour, alcoholic beer made by long fermentation of wheat with a maturation period. 2) A blend of 1 kilogram of sugar candy and 5 liters of beer farrow To give birth to pigs farrowing index The number of litters produced by an animal per year farrowing interval The average time between one farrowing and the next farrowing rate The number of animals farrowing, given as a percentage of animals served FAS See free along side FAS broth A medium used in the enrichment serology method for detecting Salmonella in foods and feeds See Part 2: Microorganism, Media faschingskrapfen A doughnut made from wheat flour and filled with apricot jam fascia A covering of connective tissue that supports and protects internal organs of the body fasciated Describes an abnormal stem where plants have joined together or flattened fascicle A small bundle offibers; a muscle bundle fasciculus A bundle of endomysially bound myofibers faseekh A small, strongly salted fish (Barbus spp. and Hestos spp.) used for seasoning faseich Strong, salted fish used for seasoning faseole A small, green bean similar to the haricot fast To abstain from eating fast food service As the name indicates this is a restaurant that serves food quickly; in the past, it has centered around a short order counter (drug store soda fountain, luncheonette, or snack bar) where the customer sat on a stool or remained standing, or a self-service service such as a cafeteria or buffet; currently, the concept applies to feeding establishments that fall into the following categories: utilization of time-saving equipment, utilization of labor-saving equipment, or utilization of self-service devices or methods. fastidium Disgust with food or eating fasting Abstaining from all food; the voluntary abstention from food fat (adipose tissue; fatty tissue; lipid) An ester of glycerol and a fatty acid; a fat is solid at 18-25°C (64-77°F), and is called an oil if it is liquid at these 288 fat (adipose tissue; fatty tissue; lipid) temperatures H2C—O —C^-R I ^ ° HC —O —C^-R' triglycende H2C—O —C^-R" Natural fat is a mixture of various glycerides; its physiological value is 9 calories per gram, which makes it a concentrated source of energy (i.e., calories). In addition to supplying the body with energy, fats carry the fat-soluble vitamins (A, D, E, and K); they also make up part of the structure of the cell, provide a protective cushion for vital organs, they spare proteins (let the body function with less proteins) and supply essential fatty acids (e.g., linoleic acid). Fats are lighter than water and are poor conductors of heat. 1 tbsp lard, tallow, butter, or mayonnaise = 2 tbsp 40% whipping cream = 4 tbsp coffee cream 1 gal = 7.5 lb 2 cups = 1 lb 2 tbsp = 1 oz Sources: Plants Animals Most Saturated Olive Beef Peanut Mutton Sesame Pork Corn Herring Sunflower Salmon Safflower Most unsaturated The daily requirement for females (23-50 yr old) is 85 g/day. It is recommended that 30% or less of total caloric intake for adults be from fat. Coefficient of digestibility is 90-95% for different foods. Functions: energy storage; integral part of cell membranes; supply essential fatty acids (3 g linoleic and linolenic acids) Storage: Refrigerate, tightly covered; protect from light; use within 2 weeks. See Part 2: Bananas, Composition; Beans, Peas, and Nuts; Cereal, Nutrient Content; Cheese Composition; Cherry Composition; Composition of Food; Concentrated and Dried Milk Products; Connective Tissue, Composition; Corn Kernel Composition; Creams, Butter, and Frozen Desserts; Cultured Dairy Products, Composition; Dairy Products, Composition; Egg Composition; Egg Products, Nutritive Value; Fat and Body Weight; Fats and Oils, Composition; Fats and Oils, Fatty Acid Composition; Fats and Oils, Physical and Chemical Properties; Fats and Oils, Characteristics; Fish and Shellfish, Composition; Flour, Extraction Rates; Fluid and Fermented Milks, Composition; Food, Composition; Fruit Composition; Grain Analysis; Grain Products, Composition; Lemon Juice, Composition; Lime Juice, Composition; Macaroni and Noodles, Composition; Manure Analysis; Meat and Meat Products, Composition; Meat Composition; Meat, Nutritive Value; Melting Points, Fats and Oils; Milk and Cheese, Composition; Milk Breeds, Composition; Milk Composition; Milk, Concentrated Products; Milk, Dry Products; Milk, Mammals, Composition; Milk, Species; Minerals (Trace), Limits; Oil Meals, Composition; Oil or Fat, Characteristics; Oils and Fats, Composition; Oil, Seeds and Fruit; Organ Weights; Packinghouse By-Products Composition; Plant Foods, Composition; Pork Carcass, Retail Yield; Poultry Composition; Pulses, Nuts, and Seeds, Composition; Refractive Indices, Fats and Oils; Sausage Composition; Seed, Chemical Composition; Seed Composition; Soups, Composition; Soybean Composition; Specific Gravities, Fats and Oils; Spoilage, Fat in Food; Starches and Starchy Roots, Composition; Sugars and Sweets, Composition; Sugars and Syrups, Composition; Sweet Potato, Nutritive Value; Titer, Fats and Oils; Tomato and Tomato Products, Composition; Turkey Composition; Vegetable Composition; Wheat and Flour, Composition; Wheat, Fatty Acids; Wheat, Parts of Grain; Wheat Products, Composition fat analysis (crude fat) Determination of fat content by extracting the dried sample with anhydrous ethyl ether or petroleum ether; the loss in sample weight or residue after solvent evaporation is reported as fat. fatback The layer of fat over the loin of a hog (10% skin) fat bloom A white crystalline coating resulting from separation of the fat in chocolate, which rises to the surface fat drippings Fat that is rendered during the cooking of one food and used as fat or oil in cooking another food Storage: refrigerate; cover tightly and protect from light; use within 2 weeks. fate fate A thick, porridge gruel made from sorghum or millet fat end The fat animals in a group fat-end middle Natural casings used in the meat trade; from the last part of the large intestine of beef fat fish Fish that are more than 5% fat, e.g., Eel, herring, lake trout, mackerel, pompano, rainbow trout, salmon, tuna, and whitefish fat-free mass (FFM) Body mass = ether-extractable fat + FFM Fat-free mass = (total body water)/0.732 = (total body Potassium)/68.1 See lean-body mass fat hen See orache fathom A measurement of length or depth 1 fathom = 2 yards (yd) = 1.829 meters (m) = 6 feet (ft) fatigue A condition that results in loss of ability to respond to a stimulus fat-liquoring Adding a fat or oil (e.g., neat's-foot oil) to damp leather to keep it from becoming hard and dry fat, saturated A fat containing fatty acids with only single bonds; usually a solid fat fat-soluble A nonpolar substance that is easily soluble in fat or a fat solvent (e.g., ether) and generally not soluble in water federal marketing orders and agreements 289 fat-soluble vitamins Vitamins A, D, E, and K fat stability The hours required for a fat to reach a specific peroxide value under a given set of conditions, which include aeration of the sample at an elevated temperature fat steaming See sweat fatty acid R—C—OH II O An aliphatic acid occurring in both plants and animals; it may be saturated or unsaturated, the molecule being comprised of a chain of alkyl groups of varying lengths ending in a carboxyl group. Many are derived from glycerides by hydrolysis; used as lubricants, binders, defoaming agents, and emulsifiers in foods See also glyceride See Part 2: Beans, Peas, and Nuts; Fatty Acids; Milk, Fatty Acids, Seasonal; Olives and Pickles, Composition; Poultry Composition; Sausage Composition; Soups, Composition; Sugars and Sweets, Composition; Unsaturated Fatty Acids; Vegetable Composition; Wheat, Fatty Acids fatty acid, essential A fatty acid that must be supplied in the diet Linoleic (18-carbon, 2 double bonds) Linolenic (18-carbon, 3 double bonds)—can be synthesized from linoleic acid; required only if linoleic acid is absent Arachidonic (20-carbon, 4 double bonds) fatty oil An extractable, nonvolatile oil fat, unsaturated A fat containing one or more unsaturated (double or triple bonds) fatty acids; usually a soft fat fauna The animal life of an area fava See broad bean fayesh A wheat crispbread made with a yogurt starter FC broth base See Part 2: Microorganism, Culture Media, Water and Sewage, Standard Methods; Microorganism, Media FDA Food and Drug Administration See Food and Drug Administration FD & C blue No. 1 (food, drug, and cosmetic color) A synthetic food additive used to color food FD&C color (food, drug, and cosmetic colors) The following are permanently listed: Blue No. 1 Orange B—used in sausage casings, citrus Red No. 2—used on orange skin Red No. 3 Red No. 40 Yellow No. 5 See colorant See Part 2: Colors Permanently Listed FD & C orange B (food, drug, and cosmetic color) This color is no longer approved by the FDA for use in food. FD & C red No. 2 (food, drug, and cosmetic color) This color is no longer approved by the FDA for use in food. FD & C red No. 3 (food, drug, and cosmetic color) A synthetic food additive used to color food FD & C red No. 40 (food, drug, and cosmetic color) A synthetic food additive used to color food FD & C yellow No. 5 (tartrazine; food, drug, and cosmetic color) A synthetic food additive used to color food; some people are allergic to this color FDD Food and Drug Directorate F-distribution (z-distribution) Frequency distribution of the ratio of two variance estimates, F = s\/s\; the F-distribution has two numbers for its degrees of freedom, which are the degrees of freedom of the respective variance estimates: The first refers to the numerator (s^) and the second to the denominator (sf). See Part 2: F-distribution Fe Symbol for the element iron feather 1) A proteinaceous process elaborated by birds; the units grow out from skin follicles, analogously to mammalian hair. The chief protein component is keratin. 2) Long hair at the rear of the cannons and ankles of a horse (horse feathers). 3) See sharp seam feather bone A superior spinous process or flat process on the vertebrae in the thoracic region See Part 2: Beef Chuck; Beef Rib Nomenclature; Beef Wholesale Cuts; Bone; Lamb Wholesale Cuts; Meat Identification; Pork Wholesale Cuts; Veal Wholesale Cuts feather geranium See ambrosia feathering Intercostal fat; the presence of fat streaks between the ribs feathery mottle When internal cork, chlorotic leafspot, and yellow dwarf viruses act together in the sweet potato febr- A prefix meaning fever febrifuge Something that reduces fever; a substance used to reduce fever feces The waste material discharged from the intestinal tract; (indigestible residue) Fechmer-Weber law The strength of the sensory process is proportional to the logarithm of the stimulus fecula A very fine starchlike (usually manioc or yam) or flourlike (usually potato) powder obtained from vegetables (e.g., cassava) and used for thickening fedelini Narrow, ribbonlike pasta See spaghetti Federal Crop Insurance A voluntary insurance program available to farmers under which the government pays approximately 30% Federal Insecticide, Fungicide, and Rodenticide Act Governs use of pesticides and states that it is unlawful for any person to use any registered pesticide in a manner inconsistent with its labeling See Environmental Protection Agency federal land bank See farm credit system federal marketing orders and agreements See marketing orders and agreements 290 Federal Register method Federal Register method A method of analysis published in the Federal Register and later incorporated into the Code of Federal Regulations Federal Reserve Board See monetary policy feed 1) The food that is consumed by domestic animals; food for animals. 2) The amount or quantity of food given at one particular time feedback inhibition The inhibition of an enzyme in a pathway by a product of that pathway feed-cattle grades Fancy, choice, good, medium, cull feed efficiency (feed conversion) The ratio of the feed required to produce one unit of production feeders Cattle that are of the proper size to be put on a fattening ration before slaughter; animals with sufficient size to go into a feedlot feed flavor Aflavor in milk and cottage cheese that is caused by the cow's consuming weeds or weed seeds feed grade Feed suitable for animals but not for humans feed grain (coarse grain) Those grains most commonly used for livestock or poultry feed, e.g., barley, corn, grain sorghum, and oats feeding See nourishment feeding limestone A good source of dietary calcium; contains almost no magnesium feeding tankage See meat meal tankage feed leg The portion of a hydrostatic retort prior to the pressure section feet The plural of foot. 1) A distance See foot. 2) The hooves of animals feet-column of water A measure of pressure 1 feet-column of water = 304.8 kilograms per square meter (kg/m2) = 62.426 pounds per square foot (lb/ft2; also psf) = 22.4185 millimeters of mercury (mm Hg; 13.59593 sp. gr.) = 0.88262 inch of mercury (in. Hg; 13.59593 sp. gr.) = 0.43353 pound per square inch (lb/in. ; also psi) = 0.30480 meter of water (max. density at 4°C, 39°F) = 0.03048 kilogram per square centimeter (kg/cm2) = 0.0299 bar = 0.02950 atmosphere, standard (760 mm Hg) feet fallen rrom rest Feet fallen from rest = (seconds)2 X 16.08 feet per 100 feet A measure of grade 1 foot per 100 feet = 1% grade feet per minute (ft/min; fpm) A measure of velocity 1 ft/min = 0.508 centimeter per second (cm/s) = 0.305 meter per minute (m/min) = 0.018288 kilometer per hour (km/h) = 0.017 foot per second (ft/s) = 0.011364 mile per hour (mi/h; also mph) feet per second (ft/s; fps) A measure of velocity l f t / s = 18.29 meter per minute (m/min) = 1.09728 kilometer per hour (km/h) = 0.68182 mile per hour (mi/h; also mph) = 0.59209 knot (U.S.) = 0.30480 meter per second (m/s; also mps) = 0.01136 mile per minute (mi/min) foot per second per second (ft/s2) A measure of acceleration 1 ft/s2 = 30.48 centimeters per second per second (cm/s2) = 1.097 kilometers per hour per second (km/h-s) = 0.68182 mile per hour per second (mi/h-s; also mph-s) = 0.30480 meter per second per second (m/s2)Fehling's solution A test reagent consisting of two solutions; one contains 173 g sodium potassium tartrate and 50 g sodium hydroxide diluted to 500 ml with water; the other solution contains 34.6 g copper sulfate diluted to 500 ml with water; mix prior to use (NaKCuC4H2O6); on reacting with a reducing sugar, it yields cuprous oxide [Cu2O (dark red)]. feijoa (Feijoa sellowiana) A warm-temperature compact shrub that produces edibleflowers and fruit that can be eaten fresh or made into afirm jelly Variety: Collidge feldspar Any of various Anhydrous silicates of alumina; used as component of fertilizers and poultry feed fell A membrane (connective tissue) between muscle and the skin of an animal; sometimes removed prior to cooking, but does not affect flavor felluccine A pasta felt A fabric made from short wool (also hair or fur) that is pounded together while the wool is hot and moist; has less strength than woolen fabric and is used for insulation felvagott A moist, cooked, smoked Hungarian sausage made from medium-chopped, medium-sea-soned, beef and pork stuffed into beef or artificial casings female The sex that produces the ovum See also sex femoral artery An artery located in the rear legs and used to distribute the curing pickle when artery-curing hams femorotibial See Part 2: Bone femto- A prefix meaning one quadrillionth (10~15, or 0.000000000000001) femur The bone from the pelvis to the knee; the rear leg (thigh) bone See Part 2: Bone fenarull A salami made from coarsely chopped beef and lamb; a dry, uncooked, smoked Norwegian sausage made from coarsely chopped, medium-sea-soned beef and lamb fermented and stuffed into an artificial casing fenbendazole A drug used as a wormer fence post treatment Chemical solutions used: 1. Cpal-tar creosote (100% or can be mixed with 50% kerosene or fuel oil) 2. 5% solution of pentachlorophenol (very toxic) 3. 5% solution of copper naphthenate Methods in order of preference: 1. Pressure 2. Hot and cold bath 3. Cold soaking fen chiu A beverage with a high alcohol content fender rail A rail placed around the wall of a farrowing pen to keep the sow from mashing her pigs fenelar Dried and smoked mutton Fengjuichow A breed of white, black, or black and white pig from Fukien Province, China fennel (Marathon) (Called sweet anise but not related to anise) The ripened fruit from a number of plants. A 5-ft perennial grown as an annual plant; it produces a flattened, oblong-ovoid, green to brown seed (^-\ in. long) with yellow ridges; sweet fennel or bitter fennel is used in seasoning (has a warm, sweet odor and tastes somewhat like anise); the leaves are used as a salad or cooked vegetable and in sauces, soups, and salad dressings; oil from the seed is used in confectionery, condiments, pickles, and liquor; the seeds are used whole or crushed. The plant looks like celery with fernlike tops. European (Foeniculum vulgare syn. officinale) —grown for seed Florence fennel [fenocchio (F. vulgare var. dulce)] —the bulbous leaf base, separates into licorice-flavored stalks Parts used: Bulbous root—used like celery Leaves—used for garnishing, flavoring (aniseed or licorice), and in salads Seed—available cracked or course to medium grind Stems and leaves (or base of leaves)—may be cooked as vegetables Stems (of some types)—eaten uncooked, or cooked and used like asparagus or celery Types Sweet or Roman (anise flavor) Wild (bitter flavor) Terms: Dark fennel—tan to brown Light fennel—greenish yellow Composition (seed): moisture 8-9% (8.5% max.); protein 14-16%; fat 14-15%; carbohydrate 52-53%; fiber 15-16%; ash 8-9% (9% max.); HCl-insoluble ash 2% max.; volatile oil 1.25-1.4% Storage (seed): cool, dark, dry place See also Florence fennel (not the same plant) See Part 2: Essential Oils; Flavoring Agents, Natural; Planting Density fennel flower (Nigella sativa) Black cumin, not related to fennel See nigella fennel oil A volatile oil obtained from the dried fruit of Foeniculum vulgare; sp. gr. 0.952-0.974; used as a fennel-like flavoring agent in food Storage: full, tight container in a cool, dark place fennel, sea See samphire fenny A liqueur flavored with coconut and cashew fermium (Fm) 291 fenouillet (Fenouillet gris; F. gros; F. rouge) A pear with an aniseed flavor fenugreek (Greek hay; Trigonella foenumgraecum) A legume whose leaves (bitter) and seeds are used as food Young sprouts—have the flavor of curry |-in. sprout—a crisp vegetable used for salads, soups, and in some curries Sprouts, 3-6 days old—used fresh or cooked Seeds—used in some curries fenugreek seed (Trigonella foenumgraecum L.) A small, reddish brown seed that grows in a pod of a plant of the pea family; the fresh plant is eaten as a vegetable; the seeds are used as one of the constituents of artificial maple flavoring and are used in curry powder. Composition (medium grind): moisture 6-9% (6% max.); protein 15-23.5%; fat 6-7%; carbohydrate 58-59%; fiber 10-11%; ash 3-4% fera (Coregonus ferus) A freshwater fish similar to salmon and trout fermentability The capability to be fermented by yeast; the total fermentability is approximately equivalent to the following: The content of monosaccharides, disaccharides, and trisaccharides Dextrose equivalent The quantity of low-molecular-weight sugars (e.g., glucose, fructose, and maltose) fermentation 1) Decomposition of sugar to two molecules of carbon dioxide and two of alcohol (yields 14%), catalyzed by bacteria or enzymes: C6H12O6 -» 2C2H5OH + 2CO2 2) The anaerobic decomposition of an organic compound in which the final hydrogen acceptor is an organic compound. 3) The conversion of sugar to acetic and lactic acids; foods preserved in this way include, e.g., acidified cheese, acidified milk, alcoholic beverages, olives, peppers, pickled cucumbers, sauerkraut, and vinegar. 4) Processes in which fat, sugars, and starches are broken down by enzymes, bacteria, or yeast (e.g., in beer, cheese, and yogurt) See Part 2: pH, Post-Mortem; Fermented Ingredients fermented egg Made by coating a whole (duck's or hen's) egg in salt and ash paste and covering with rice hulls; the egg protein coagulates and hardens, which preserves the egg; usually cooked before consuming fermented rice See arroz fermentado fermented vinegar Vinegar made by fermentation without distillation (solids 2% min., ash 0.25% min.) fermier Made on the farm fermiere, a la With discs of carrots, potatoes, celery, onions, cabbage, and turnips fermium (Fm) A synthetic radioactive element of the actinide series; Group VIIB of the Periodic Table; at. no. 100; mass number of most stable isotope 255; electron configuration 2 - 8 - 1 8 - 3 2 - 3 0 - 8 - 2 orbit K L M N O P Q 292 fernet branca fernet branca An Italian (40% alcohol) bitters used to flavor alcoholic beverages; a very bitter aperitif wine with a high alcohol content fern shoots (bracken; fiddlehead) The soft tip of young fern shoots ferric Iron in highest valence state: Fe+ 3 ferric chloride (FeCl3) A coagulant and sludge conditioner; toxic, and corrosive even to stainless steel ferric hydroxide [Fe(OH)3] Theflock former resulting from the use of ferric iron coagulants in sewage treatment; insoluble at all pHs encountered in water and waste treatment ferric phosphate (ferric orthophosphate; iron phosphate) (FePO4 • xH20) Used as an iron nutrient additive in food or a dietary supplement Storage: well-closed container ferric pyrophosphate [Fe4(P2O7)3 • *H2O] Used as a nutrient additive in food or a dietary supplement Storage: well-closed container ferric sodium pyrophosphate Used to enrich food ferric sulfate (Ferri-Floc) Fe(SO4)3 • *H2O A coagulant and sludge conditioner Ferri-Floc See ferric sulfate Ferro-Therm The proprietary name of an insulating material See Part 2: Insulation ferrous Iron in a lower valence state: Fe+ 2 ferrous fumarate HC—C = O II I O= C —CH O I I O Fe Used as a nutrient additive in food, or a dietary supplement; a source of iron in food Storage: well-closed container ferrous gluconate OH [HOCH2—CH—CH—CH—CH—C=O]2Fe • 2H2O I I I I OH OH OH O Used as a synthetic nutrient or dietary supplement (source of iron), as aflavoring agent, and as a yellow to gray coloring material (e.g., in black olives); causes gastrointestinal problems in some people Storage: tight containers ferrous sulfate (FeSO4 • 7H2O) Used as a nutrient additive in food, as a dietary supplement, or as an iron supplement in food Storage: tight container fertile 1) Describes land capable of supporting good plant growth. 2) A seed that is able to germinate. 3) Able to reproduce fertility The ability to reproduce fertilization See pollination fertilizer Any of a number of agricultural chemicals applied to the soil to increase its fertility and productivity; among the more widely used are superphosphates, ammonium nitrate, potassium compounds, and lime; processed municipal wastes are also used. Animal manures are natural fertilizers. See Part 2: Fertilizer; Fertilizer Materials; Sugar Beet Yield fertilizer analysis Reported as x-y-z, where JC = total nitrogen y = available P2O5 z = available K2O fescue (Festuca) A perennial grass used for pasture; seed 24 lb/bu; 8-10 lb/acre in mixtures; 15-20 lb/acre alone Varieties: Kentucky 31; Alta Nutrients used for 3 tons of grazing: 135 1b N; 60 lb P2O5; 210 lb K2O Meadow fescue (F. elatior) Narrowleaf fescue Red fescue (F. rubra) Sheep fescue (F. ovina) Tall fescue (F. elatior var. arundinacea) See Part 2: Seed, Germination festpolse A moist, cooked, smoked Norwegian sausage made from finely chopped, mildly seasoned, beef and lamb stuffed into an artificial casing feta A crumbly, white, brined cooking cheese made from cow's, goat's, or sheep's milk and packed in salt brine See feta cheese feta cheese (fetta cheese) A cooking cheese from the Balkans that is pure white, semisoft, and salted; used for salad or cooking; a dry, salty cheese made from goat's milk Term: Saganaki—small, fried squares Composition: moisture 51-57%; protein 14-20%; fat 21-24%; carbohydrate 3-4.5%;fiber 0%; ash 4-5.2%; sodium 316 mg/oz 1 cup, crumbled = 4 oz See feta See Part 2: Milk and Cheese, Composition fetlock The area on the legs below the cannon and above the pastern (ankle) fetta A salty, white, fetalike cheese fetticus See field salad fettuccelle See spaghetti fettuccini A flat-shaped spaghetti; little ( | - | in. wide) noodles fetus Unborn offspring from the embryonic stage to parturition; the embryo in the later stages of pregnancy feuille de Dreux A ricroi-type cheese wrapped in chestnut leaves FF Frozen food FFA (ffa) See Free Fatty Acid Analysis; Fresh Freezer Accumulation FFC Frozen food container FFDCA Federal Food, Drug and Cosmetic Act fiambres meat, luncheon A moist, cooked, unsmoked Uruguayan sausage made from finely chopped, mildly seasoned beef, pork, and veal, with gelatin, flour, vegetables, and eggs and not stuffed into a casing fiber (fibre; roughage) A long, thin, and generally crystalline form of matter whose dimensions may be from 1 micron (/urn) to 0.05 in. diameter and up to a foot or more long (for some cellulosic fibers); many proteins are fibrous, e.g., keratin in hair and wool. Asbestos also has a fibrous structure. The sarcolemma surrounding a muscle fiber or cell is fibrous. Fiber in the diet comes only from plant sources and promotes bowel regularity by providing bulk and absorbing many times its weight in water, and also promotes satiety through the feeling of fullness. It is composed of complex carbohydrates such as cellulose (e.g., stems of salad greens, celery, wheat bran, and apple skins). See cell See Part 2: Cherry Composition; Egg Composition; Flour, Extraction Rates; Fruit Composition; Grain Analysis; Macaroni and Noodles, Composition; Manure Analysis; Meat and Meat Products, Composition; Milk and Cheese, Composition; Oil Meals, Composition; Packinghouse By-Products Composition; Plant Foods, Composition; Pulses, Nuts, and Seeds, Composition; Seed Composition; Soybean Composition; Starches and Starchy Roots, Composition; Sugars and Syrups, Composition; Tomato and Tomato Products, Composition; Vegetable Composition; Wheat, Carbohydrate Composition; Wheat Products, Composition fiber, crude, analysis Measures the quantity of material that will not go into solution in acid and alkali, e.g., cellulose, insoluble hemicellulose, and lignin fiber, dietary The dietary carbohydrate component that cannot be metabolized or degraded by the human digestive system fibre A paper or cardboard material formed by compressing vegetable fibers See fiber fibril A small filament; an extracellular, threadlike structure fibroblast A flattened, irregularly shaped cell found in association with developing muscle; fibroblasts produce a matrix of collagen fibrils (basement membrane) around developing myotubes. fibroin The principal protein of silk, made up of the amino acids glycine, alanine, tyrosine, and arginine fibrous Having a stringy texture fibrous connective tissue Connective tissue in which the fibers are closely woven with little space between them fibula The small hind shank bone running parallel to the tibia and often fused to it See Part 2: Bone fiche See microfiche ficin A buff-colored, bitter, proteolytic enzyme from the sap of the fig tree; used to tenderize meat, in brewing, and to coagulate milk fiddlehead The coiled tips of young ferns; asparagus-flavored See fern shoots; fiddlehead fern fig (Ficus carica L.) 293 fiddlehead fern (cinnamon fern) An edible fern with a curved stem; the young shoots have a fiddlehead shape and have an asparagus flavor; available fresh or canned fidelini See spaghetti field bean See broad bean field bindweed (Convolvulus arvensis L.) A perennial weed field salad (corn salad; lamb's lettuce; Valerianella olitoria) A plant whose spoon-shaped leaves are used for salad greens (lettucelike with a slightly bitter taste); 45 days to maturity; large, round, dark green leaves See corn salad Composition (raw): moisture 93%; protein 2%; fat 0.4%; carbohydrate 4%; ash 1% FIFO First in, first out fifth (of a gallon) A measure of liquid volume used chiefly for liquor 1 fifth = 25.6 oz fig (Ficus carica L.) A shrub (originally from the Mediterranean and Middle East) that produces a pear-shaped fruit that may be green, brown (yellow) or purple (black); the fruit has a thin skin and does not keep well; it has mild laxative properties. The pulp may be red to yellow-brown. Varieties: California Adriatic—small Calimyrna—almost white; brown flesh Mission—dark purple Southeastern states Brown Turkey Brunswick Celeste Magnolia Figs are available fresh, dried, or canned. Fresh varieties: Brown Turkey—large, pear-shaped, green and brown skin and amber pulp Calimyrna—large, onion-shaped, green or yellow color skin, red pulp Kadota—small, round, green skin, purple pulp Mission (Black Mission)—large, pear-shaped, purple skin, red pulp Dried (domestic) varieties: Adriatic—white; medium sized, pear-shaped; heavy, soft skin; brown flesh with numerous small, hollow seeds; holds shape on cooking Black Mission—dark purple; large, pear-shaped; brownish red flesh with small seeds; good flavor Calimyrna—light color; large, onion-shaped; brown flesh with few large, oily seeds; very sweet Kadota—yellow; small, round; thick skin; almost seedless Dried styles: Bulk—white and black figs; in natural shape Layered or pressed—white figs; split, flattened and arranged in layers in shingled fashion Pulled rounded fig—white figs; pulled by hand to produce an oblong shape Pulled squared fig—white figs; pulled by hand to produce a square shape 294 fig (Ficus carica L.) Composition Storage FigsMoisture (%) Protein (%) Fat (%) Carbohydrate Ash (%) (%) P H Temp. (°F) RH Life Dried 15-24 0.6-4.0 1 53-69 32-40 50-60 9-12 mo. Raw 77 1 0.3 20 4.6 28-32 80-85 7 days Canned varieties and styles: Sucrose content of syrup: Celeste—smaller Extra light 11-16% Kadota—light greenish yellow to amber; whole fruit Light 16-21% packed in syrup (most of which comes from the Heavy 21-26% fruit); practically seedless; skin is absorbed Extra heavy 26-35% Magnolia—small; practically seedless; skin is absorbed fig, jumbo Dried, extra-large, fancy Calimyrna figs Mission fig nectar (juice from figs) The unsweetened mate-Preserved style—packed in very thick syrup rial extracted from dried black figs cooked in water Whole In light syrup, flavored with lemon juice fig pudding Contains dried figs, eggs, flavoring, flour, In water and sugar Count per can: fig souring A destructive alcohol fermentation fol-No. 1—10 lowed by acetic acid production in the fig; the pulp No. 2—14 changes to colorless and watery, liquid exudes from No. 2^—20 the eye, and the skin is water-soaked and soft; it is No. 10—75 caused by several yeasts (Hanseniaspora spp. and Equivalents: Torulopsis spp.) and acetic-acid bacteria 1 lb figs, dried = 40-50 black cooking figs = 44 med. figs fig splitting Spherical and oblate figs are more sus= 2.5 cups, dried, whole ceptible to splitting; damp, cold weather, and careless = 3 lb fresh California figs handling will increase the problem. = 4 lb fresh figs from other places fig sunburn A blemish of dead, hard, tan to dark = 21 cups fine-cut dried figs brown bands encircling the eye or on the side of the 1 lb fresh figs = 2.7 cups, fine-cut fruit = 12 raw med. figs 1 cup, fine-cut, dried = 170 g (5.7-6 oz) fig wasp See endosepsis 1 cup, chopped, dried = 5.4-6 oz fijnkost A salami made from beef and pork; a dry, 1 cup, fresh, peeled = 0.5 lb uncooked, smoked Belgian sausage made from 1 cup, canned, solids and liquid = 8.4-8.8 oz medium-chopped, medium-seasoned beef and pork, 1 small (1.5 in.) fig, fresh = 1.3 oz fermented and stuffed into artificial casings 1 fig (2 x 1 in.), dried = 0.7 oz Storage (fresh): Refrigerate; use within 1-2 days. fil- A prefix meaning thread See alternaria rot; aspergillus black-mold rot; blue-mold rot; cladosporium spot; endosepsis; filament 1) An extremely long fiber. 2) The portion of the stamen supporting the anther. 3) A single fibril gray-mold growth; soft rot See Part 2: Flower, Perfect See Part 2: Calcium, Daily Recommendations; Fruit and Nut Rootstock; Fruit, Availability; Fruit, Can- filbert (cob nut; hazelnut; Corylus avellana var. ning Dates; Fruit Classification; Fruit Composition; maxima) A hazel-type nut that grows on a large Fruit Storage; Minerals, Food; Plant Foods, Composi- tree and is covered by a more extensive husk tion; Standards, Processed Fruit and Vegetable Prod- Types: ucts; Storage American filbert Californian figatelli A farmer sausage, made from pork and pork Chinese liver, that is often fried; a moist or semidry, un- Cob nut or Kent cob cooked, smoked or unsmoked fresh sausage made European filbert—variety Barcelona from medium- or coarse-chopped, medium-seasoned Frizzle pork, with liver, fermented and stuffed into pork Giant casings; the product is to be fried. Himalayan fig bar Composition: sodium 96 mg per 2 bars (28 g) Japanese 1 small bar = 50 calories Red See Part 2: Grain Products, Composition Siberian Tibetan fig, canned In addition to figs, may also contain Turkish natural and artificial flavors, spices, and vinegar White Variety Nut Tree Pollination Barcelona Round Vigorous, From Royal 12-15 ft Common Sweeter Royal Large 12-15 ft From Barcelona Shape: long; round Sizes: jumbo; large; fancy; baby To remove skin: bake (300°) while stirring, 15 min; cool slightly. 1 lb nuts, unshelled = 7.3 oz nuts, whole, shelled = 1.5 cups nuts, whole, shelled 1 lb, shelled = 2.5 lb, unshelled 1 lb, whole, shelled = 3.5 cups 1 cup, whole, shelled = 135 g (4.7 oz) Composition Dried Fresh Moisture (%) 4-6 48 Protein (%) 13-15 8 Fat (%) 62-66 28.5 Carbohydrate (%) 9.7-17 1.5 Cellulose (%) 3-7 2.5 Ash (%) 1.8-2.5 1.5 See also hazel See Part 2: Beans, Peas, and Nuts; Fruit and Nut Rootstock; Minerals, Food; Nut, Grades filbunk A mucilaginous sour-milk product file Leaves and leaf buds of sassafras that have been dried and powdered; used as seasoning and for thickening filet See fillet filet mignon Filet of boneless beef tenderloin garnished with bacon See Part 2: Broiling Time and Temperature; Portion Size filetwurst A moist, cooked, unsmoked eastern German blood sausage made from finely or coarsely chopped, medium-seasoned pork stuffed into a beef, pork or artificial casing filfar A bitter, orange liqueur filia A thick, ropy, fermented cow's milk, low-med. acid (pH 4.4-4.7) filiform Describes small papillae (without taste buds) on the tongue fill 1) Fullness of the digestive tract. 2) Animal weight due to recently consumed feed and water. filled cheese Cheese from which butterfat has been removed during processing and replaced by other fats filled milk Milk in which part or all of the butterfat has been replaced by vegetable or other animal fat or oil Composition: moisture 87-88%; protein 3-4%; fat 3-4%; carbohydrate 4-5%; fiber 0%; ash 0.8% Contains lauric acid oil See Part 2: Cultured Dairy Products, Composition fillet 1) A boneless strip of lean meat or meaty sides offish Types: Block fillet—the flesh from both sides, usually joined at the back filter paper 295 Commercial (quarter) nape fillet—belly flap removed; essentially boneless Crosscut fillet—fillets of flatfish; may include the belly flap Full nape fillet—a single fillet, including belly flap and often rib bones Quarter-cut fillet—each fillet taken off in two pieces Single fillet or side—the flesh from one side of a roundfish 2) Material placed at an intersection, for strength. 3) A thin strip, band, or engraved line. See also psoas major; tenderloin See Part 2: Fish Fillets; Fish Forms; Fish, Smoke-Cured; Fish Yields fillet, cracow A moist, cooked, smoked Greek sausage made from medium-chopped, medium-seasoned beef and pork, with 80% precooked meat pieces in the paste, stuffed into an artificial casing fillet, Greek A moist, cooked, smoked Greek sausage made from medium-chopped, medium-seasoned beef and pork, with 70% precooked meat pieces in the paste, stuffed into an artificial casing fillet, origan A moist, cooked, unsmoked Greek sausage made from medium-chopped, medium-sea-soned beef and pork, with 70% precooked meat pieces in the paste, stuffed into an artificial casing filling See frosting filling temperature The product temperature at the time a container is filled filly A young female horse that has not produced a foal film gauge Film thickness See Part 2: Film Gauge filmjolk A thick, ropy, fermented cow's milk, low-medium acid (pH 4.4-4.7) filter To remove suspended matter from a gas or liquid by passing it through a porous article (e.g., paper, fine mesh) or mass (e.g., sand); e.g., filtering fruit juice from jelly filter aid A substance similar to a coagulant aid but added prior to filtration to improve efficiency of filtration filter, anthracite A graded filter that is coarser (0.72 mm) and lighter than a sand filter; it requires less backwash pressure, but backwash is needed more frequently than with sand. filter, Anthrafilt See filter, Anthracite filter, capped A sand filter with the top layer consisting of anthracite (a coarser medium), which gives longer filter runs filter, high-rate A density-graded sand filter with the larger particles on top filter, membrane (millipore) Afilter that is used to remove exceptionally small particles (even colloids in the millimicron range) filter paper The higher the number (of products from a given manufacturer), the smaller the particles that the paper will remove 296 filth test filth test A determination of food contamination by rodent hairs and insect fragments filtrate Liquid that has passed through a filter filtrate factor See pantothenic acid filtration The physical separation of liquids and solids fimbriae Filamentous appendages that are smaller, shorter, and more numerous than flagella; they do not contribute to motility, probably aid in adhering, and occur on both flagellated and nonflagellated cells. fin A bony but flexible structure attached to the bodies of fish at various locations to serve in locomotion and to act as stabilizers See Part 2: Fish Nomenclature financiere A rich garnish financiere sauce A brown sauce flavored with truffles and liver fin bone See feather bones fin de siecle An excelsior-type cheese fined Wine that has been clarified by using albumin or isinglass to cause sediment to fall to the bottom fine grind The smallest particle size (of coffee beans) See Part 2: Coffee Granule Designation; Coffee Particle Size fines Material that will pass through a screen fines herbes A mixture of finely chopped sweet herbs used in cooking; it may include basil, chervil, chives, mint, parsley, savory, shallots, and tarragon. fine-wool sheep A classification of sheep that includes the following breeds: American Merino, Delaine Merino, and Rambouillet See Part 2: Sheep Breeds finger Transverse process on a vertebra See Part 2: Beef Wholesale Cuts; Bone; Lamb Wholesale Cuts; Pork Wholesale Cuts; Veal Wholesale Cuts finger steak A steak cut from the chuck fining The material (e.g., egg white or gelatin) for clarifying (the material settles to the bottom, carrying impurities with it), used in connection with the processing of metal, glass, liquid, beer, wine, etc. See Part 2: Minerals (Trace), Limits finish 1) To fatten an animal; the degree of fatness; the amount and distribution of fat on an animal; fatness, smoothness. 2) The portion of a glass container used for holding the cap or closure finished equilibrium pH The pH of the finished product finishing varnish A clear, transparent coating placed over inks to produce gloss and to protect the appearance finish point See end point finnan haddie 1) A lightly salted (cured in a brine containing carotene) haddock that is pale yellow, smoked, usually baked, and often served in a cream sauce; it is headless and split open, with part of the backbone removed; the flesh is flaky and tender. Market name for hot-smoked haddock See Part 2: Fish, Smoke-Cured Finn Crisp A cracker Type and color: Caraway—red Rye—yellow Wheat—orange fino A dry, young sherry with flor; a pale, dry, light-bodied sherry finocchio dulce (finnochio dolce) See finochio dulce; Florence fennel finochio dulce (finocchio dolce) Foeniculum vulgare dulce See Florence fennel finte (Alosa finta) A shadlike marine fish used for food fior di latte A mozzarella-type cheese made from cow's milk fiore d'Alpe A creamy, semisoft, surface-bacteria-ripened, mild-flavored, cheese made from cow's milk fiore sardo A very hard cheese made from sheep's milk; an Italian cheese made from sheep's milk, somewhat dumbell-shaped with a dark yellow rind; the center is straw-colored to white. Fiore sardo may be ripened for table use (young), dried hard (cured) for grating, or brine-soaked. fire blight (Erwinia amylouora) A bacterial disease that affects apple and pear trees; it first appears as blossom blight (blossoms wilt and turn light to dark brown), spreads to shoot or twig growth (starts at the tip and moves downward) and to leaves (which turn brown to black), and later spreads to developing fruit; finally, the tree will die. Prevention: use resistant varieties; prune infected tissue (disinfect pruning tools); avoid excessive use of nitrogen fertilizers; control insects. fired The heating step in processing tea to stop fermentation; used to control the amount of fermentation that takes place Types: basket-fired; pan-fired fire lily See bear grass fire point The temperature at which oil, when heated under specific conditions, will ignite and burn for at least 5 seconds See also flash point See Part 2: Free Fatty Acid, Smoke, Flash, and Fire Points FERI Fishery Industry Research Institute firm Describes a solid, compact texture; a subjective term used to describe the maturity or ripeness of fruit (the fruit will give slightly to pressure) firming agent A substance that coagulates and/or improves texture; a material used to prevent the texture of processed fruits and vegetables from becoming too soft and used to assist the coagulation of some cheeses; e.g., calcium chloride, calcium citrate, or calcium lactate firmness Hardness; describes an unyielding substance; degree of resistance fir-needle oil An essential oil obtained by steam distillation of needles from Canadian or Siberian pine or balsam Types: Canadian (Abies balsam)—sp. gr. 1.472-1.476 Siberian (A. sibirica)—sp. gr. 0.898-0.912 fish 297 Used as a flavoring agent in food Raw breaded fish portions—portions cut from Storage: full, tight, glass container in a cool, dark place frozen fish, coated with batter, breaded, pack-first operation In double seaming, where the curl of aged, and frozen; weight more than \\ oz; ready to cook the lid is tucked under the flange of the can body Sticks—breaded blocks; may be raw or cooked; fish Aquatic, cold-blooded vertebrates, equipped with 90% edible yield fins and usually scales; they also have gills by which Whole (round)—just as the fish comes from the they extract dissolved oxygen from the water. water, including entrails, scales, and head; 27-45% edible yield Minimum flesh content: Freshness of fish Fish ( l | - 8 oz)—75% Part Fresh Stale Portions, breaded ( l | - 8 oz, fried)—65% Fish sticks ( f - l | oz)—72% Body Does not bend Bends easily Fish steaks, breaded ( f - l | oz, fried)—60% under own weight Environment: Eyes Clear, bright; Cloudy, red-bordered not filmed, Freshwater fish—less distinctive flavor not sunken Saltwater fish—more distinctive flavor Gills and Closed Pale yellow or gray-red; To thaw frozen fish: Wrapped, place in a refrigerator mouth covered with slime; for 18-24 h (1-lb package); in airtight package, place disagreeable odor under cold running water for 1-2 h (1-lb package) Scales Cling to skin Slimy, easily removed Cook: 11-15% fat absorption during frying; cook 10 Whole fish, min per inch of thickness placed in Sinks Floats 1 lb, whole = 1 - 2 servings 1 lb, dressed or pan dressed = 2-3 servings water 1 lb, portions or steaks = 3 servings 1 lb, fillets = 3-4 servings 1 cup, cooked, flaked = 0.62 lb Available forms: Chunks—cross section of dressed fish, with backbone the only bone; ready to cook Quantity for Drawn, or cleaned—whole, eviscerated; 50% edible one serving Yield yield Form (oz) (%) Dressed, or pan-dressed—scales and entrails re- Dressed 8 38 moved, usually head, tail, and fins also removed; Fillets 5 60 38-67% edible yield Pan dressed 8 38 Large—may be cooked as is, but often filleted or Portions 5 90 cut into steaks or chunks first Steaks 5 60 Small—ready to cook Sticks 4 90 Fillets—sides of fish, cut lengthwise; may be Whole 12 27 skinned or with skin left on; ready to cook; 60% edible yield Fried fish portions—portions cut from frozen fish, Sodium content [per 3 oz (85 g)]: coated with batter, breaded, partially cooked, and Raw—40-60 mg frozen; weight more than l\ oz; ready to heat Cooked—48-100 mg Fried fish sticks—sticks cut from frozen fish, coated Canned (salt added)—298-443 mg with batter, breaded, partially cooked, packaged, Cured or smoked—5234 mg and frozen; weight up to l\ oz; ready to heat Defect action level: 50 cysts/100 lb, provided that 20% Portions—breaded blocks; may be raw or cooked; of the fish are infested 90% edible yield Storage (uncooked): wrap loosely in plastic and refrig-Steak—a §- to 1-in. cross section, including back- erate; use within 2 days. bone, of a dressed fish; ready to cook; 60-84% Storage (cooked): wrap in foil or plastic; refrigerate; edible yield use within 2 days Classification Cooking Fat Flesh (fat content) method (%) Fish Liver Color Flavor Lean Poach, soup, Less than 2 Cod, haddock High in fat White Little stew, fry Medium-fat 2-5 Halibut, High in fat pollock Fat Bake, broil, More than 5 Salmon, mackerel, Yellow, pink, More grill, fry herring, shad, lake trout, or gray butterfish, eel 298 fish Storage (thawed): in leakproof wrap; refrigerate (28-30°F); use within 1-2 days Storage (frozen)—0°F; in moisture- and vapor-proof wrap; keep fat fish no more than 3 months, lean fish no more than 6 months. Relative Temp. humidity OF) (%) Storage life Fresh 28-30 90-95 1-5 days Frozen - 1 0 90-95 8 months Salted 40-50 90-95 10 months Smoked 40-50 50-60 6 months See Part 2: Animal Foods, Composition; Calcium, Daily Recommendations; Calories, Daily Recommendations; Fish and Shellfish, Composition; Fish Cross Section; Fish, Drawn; Fish, Dressed; Fish Fillets; Fish Forms; Fish Nomenclature; Fish, Smoke-Cured; Fish Steaks; Fish, Storage; Fish Yields; Food, Composition; Frozen Food Storage; Frying Time; Glutamate; Iron, Daily Recommendations; Meat, Servings Per Pound; Minerals, Food; Minerals (Trace), Limits; Moisture in Biological Materials; Niacin, Daily Recommendations; Nicotinic Acid, Food; Portion Size; Riboflavin, Daily Recommendations; Riboflavin, Food; Spoilage, Protein Foods; Storage Times; Thiamin, Daily Recommendations; Thiamin, Food; Vitamin A, Fish; Vitamin A, Food; Vitamin D, Fish; Vitamin D, Food fish ball A cooked mixture of fish, milk, broth, flour, and seasoning, shaped into oval patties (15-20/lb); made from codfish, haddock, and/or pollock, potato flour, milk, spices, and fish bouillon (which can also be used to make soup or sauces) fish cake A cooked cake made from fish, potatoes, seasoning, and sometimes egg, butter, and onions; often dipped in eggs and bread crumbs and deep-fat fried; fish is 35-50% of the weight fish chowder A thick mixture of cooked fish or shellfish and potatoes in a broth made from fish stock, pork, flour, and seasoning fish, colombo-cured Fish, usually mackerel, cured in an acid extract of fruit pulp of Garcinia cambogia fish, dried Fish that has been preserved by salting and drying fish, fat A fish that has a high percentage of oil in its flesh and that usually has more flavor Types: bluefish; butterfish; chubs; croaker; halibut; herring; king mackerel; mackerel; mullet; pickerel; pompano; sable; salmon; shad; smelt; Spanish mackerel; tilefish; tulibees; whitefish Storage (frozen): should be kept no longer than 3 months fish flakes Canned, boneless, flaked fish that has been cured in brine and steamed; pieces of cooked codfish and/or haddock packed without brine Served: creamed, baked, or scalloped fish flour (fish protein concentrate) Produced by treating whole, comminuted fish with a solvent that removes water and fat, after which the solvent is removed Composition (whole fish flour): moisture 2%; protein 78%; fat 0.3%; ash 20% fish, freshwater The following types are often used for food: bass (black or white); bullhead; catfish; chubs; crappies; herring; mullet; perch; pickerel; pike; sheephead; spoonbill; sunfish; trout; tulibees; whitefish fish in jelly Pieces of fish (minimum 50%) that have been heated in acidified brine or vinegar, fried, or smoked and packed in gelatin, gelatin and pectin, or aspic; vegetables are sometimes added. fish inspection Regulation of fish and other seafood is the responsibility of the Department of the Interior fish, lean A fish that has a low percentage of oil in its flesh and that usually has less flavor Types: bass; bluefish; bullhead; catfish; codfish; crappie; croaker; flounder; grouper; haddock; jewfish; perch; pike; pompano; red drum; red snapper; sea trout; sheephead; snapper; spoonbill; spot; squid; sunfish; swordfish; tilefish; trout; whiting Storage (frozen): can be kept for up to 12 months fish-liver oil Oil extracted from fish (usually whitefish) livers; usually high in vitamins A and D fish-liver paste Ground fish liver mixed with salt, spices, and flavoring agents fish manure A safe fertilizer fish meal (fish-protein concentrate; FPC) A 70%-protein animal food (some high-grade meal is used for human consumption) made from fish house waste by dry or wet rendering; 1 lb/qt; 35 lb/bu Fish used: America—menhaden Europe—cepelin, mackerel, sandeel Japan—mackerel, sardine, sauries Norway—pout Peru—anchoveta Fish meal composition Mechanically Dry matter Protein Fiber Fat Ash extracted (%) (%) (%) (%) (%) Anchoveta 92 65 1 4 15 Herring 92 72 0.7 8 10.5 Menhaden 92 61 1 9.5 19 Sardine 93 65 1 5 16 White 91 62 1 4.6 23 See fish-protein concentrate See Part 2: Packinghouse By-Products Composition; Water Activity, Organisms and Food fish oil An oil obtained from the bodies of fish, especially the livers, which are rich in vitamins See Part 2: Fats and Oils, Characteristics; Oil or Fat, Characteristics; Saturated Fatty Acids; Vitamin D, Food fish paste (fish spread) A dark (yellow-brown), salty (20-25%), fermented sandwich spread or condiment made from fish or shrimp ground to a fine consistency and mixed with salt and sometimes spices and/or fat Types: anchovy paste; sardellan butter; sardine paste fish, pickled Fatty fish (e.g., herring) pickled in acid, salt, and sugar and matured for months fish portion Cohering pieces of fish flesh cut from frozen blocks; min. weight l | oz (40 g); min. thickness I in. (1 cm) fish-protein concentrate (FPC) A product prepared from whole (not eviscerated), fresh fish by a solvent process that removes both fat and water; the remaining tissue is converted to a flourlike material that can be incorporated into prepared foods. See fish flour; fish meal fish, saltwater The following are common food types: bass (black, striped); bluefish; butterfish; codfish; croakers; flounder; grouper; haddock; halibut; hake; herring; mackerel; mullet; pompano; red snapper; sable; salmon; shad; smelts; sole; squid; swordfish; tilefish; whiting fish sauce A stable, bold, salty, brown sauce made from fish with fish enzymes and used as a seasoning fish sausage A moist, cooked, unsmoked Japanese sausagefinely chopped, medium-seasoned fish cooked with 10-20% pork backfat cubes and stuffed into an artificial casing fish scrap (fish waste) Unground fish meal; waste fish products used as an agricultural fertilizer; 9.5-6-0; it is slightly acid in nature and would require 0.05 lb of dolomitic limestone to neutralize each pound applied. fish solubles Afish by-product that is used as animal feed Composition Condensed Dehydrated Dry matter (%) 50 93 Protein (%) Fiber (%) Fat (%) Ash (%) 33 0.5 5.6 10 64 1.4 8 12.5 fish stearin A solid fat produced by separating chilled fish oils; used in the production of lubricants and soap fish stick A rectangular block, breaded and often fried, cut from frozen whitefish fillets; min. weight is often 1 oz and min. length is at least three times the width. See Part 2: Fish and Shellfish Composition; Fish, Storage fishy Having the odor or flavor of fish or of trimethylamine fission Asexual reproduction in which an organism divides into two approximately equal parts fissurelle Any of many varieties of marine mollusk; cooked like octopus fistula 1) An abscess in the area of the withers. 2) An opening into an internal organ; an artificial opening in the body; a passage from some part of the body to another or to the exterior Fistulina hepatica (liver fungus; oxtongue) An edible oak-tree fungus fitfit Injera (a soft bread baked from teff) mixed with wot, or stew fito A sorghum beer five-gaited horse A horse that has three natural gaits (walk, trot, canter) and two learned gaits (slow gait, rack) flan (pie; tart) 299 fixative A substance used to reduce the overall volatility offlavoring agents fixed oil An oil that must be solvent-extracted or expressed; similar to a fatty oil (an extractable, nonvolatile oil) except that it may also contain a few nonvolatile compounds dissolved in the fat fixed-price contract A contract based on a price that will not differ from that agreed upon at the time of ordering fixed reel phase When cans are maintained in a stationary position by the reel of the cooker fixing agent A substance used to preserve protoplasm with the least amount of alteration; solutions used are alcohol, formalin, mercuric bichloride, potassium bichromate, acetic acid, formic acid, osmic acid, and picric acid; mixtures used are Zenker's fluid, Bouin's fluid, and Mueller's fluid. fizz 1) An effervescent, sweet, alcoholic drink made primarily with gin. 2) Effervescent properties fjellbit A beef and lamb salami that also contains blood; a dry, uncooked, smoked Norwegian sausage medium-chopped, medium-seasoned beef and lamb with plucks and blood added, fermented and stuffed into an artificial casing fjellmorr gilde A pepperoni made from beef, lamb, and pork, with added offal and blood; a dry, uncooked, smoked Norwegian sausage made from medium-chopped, heavily seasoned beef, lamb, and pork, with some plucks and blood added, fermented and stuffed into a beef casing fkoss A tea bread flagella Thin, hairlike appendages that protrude through the cell wall and are responsible for bacterial motility; they may be attached to the ends of the cell or may emanate from all surfaces and more common on bacilli-type bacteria. See also flagellum flagellum A long, contractile process that is the organ of locomotion of many bacteria See also flagella flageolet A variety of small, green, dried beans flag smut (Urocystis agropyri) A disease that produces dark stripes on leaves, sheaths, and stems of wheat; it stunts the plant and prevents the formation of normal heads. flake 1) Dehydrated vegetables used asflavoring materials. 2) To break into small, flat pieces. 3) One of several thin layers that are separated by open spaces flaked (rolled) Material that has been passed between rollers flake tapioca Dough made from tapioca flour, rolled in thin sheets and baked; if ground, it is called granular tapioca. flaky Describes the texture of loose, easily separated layers flambe Describes food that has beenflamed (set afire) flamber To flame food with an alcoholic mixture; to singe Flame A variety of grape flan (pie; tart) An open tart cooked in a pastry shell; a round, open pastry shell that isfilled with sweet or savory material; a tartlike pastry filled with fruit, 300 flan (pie; tart) cream, or custard; a custard dessert with caramel syrup flange 1) The outward-flared edge of a can body that forms the body hook on a double seam; the flare on the top of an unseamed can. 2) The outermost part of a can cover flanged opening A threaded fitting (used for filling and dispensing) on a steel drum flank The side of an animal, between hips and ribs; meat from this area; about 4% of a choice cattle carcass See Part 2: Beef Chart; Beef Cuts; Beef Cuts and Uses; Beef Retail Yield; Beef Wholesale Cuts; Lamb Chart; Lamb Yield; Meat Identification; Veal Cuts and Uses flank steak (The Rectus abdominus muscle) A tear-shaped steak removed from the flank area; a membrane is removed from it and it is usually cut across the fibers; only two of these steaks may be obtained from an animal. 1 flank steak = 1-3 lb See Part 2: Beef, Boneless Cuts; Beef Chart; Braising Meat flannel cake A pancake topped with chicken or turkey and a cream or vegetable sauce flapjack 1) A griddle cake. 2) A biscuit made with oats Flash 18 (Swift & Co.) A canning system in a pressurized (18 lb) can-filling room; this raises the boiling point of a liquid (250-255°F is normally used). flash point The temperature at which fat exposed to a test flame will flash but not continue to burn; that temperature at which an ignitable concentration of vapor develops above the surface of an organic liquid; liquids that evolve such concentrations at or below 80°F are considered flammable, e.g., ethyl alcohol. Cottonseed Fats oil Smoke point 320-500°F 450°F (160-260°C) (232°© Flash point 554-626°F 625°F (290-330°© (330°© Fire point 644-689°F 685°F (340-365°© (363°© See Part 2: Free Fatty Acid, Smoke, Flash, and Fire Points flaskkorv A moist, cooked or uncooked, unsmoked Swedish sausage made from finely chopped, mildly seasoned beef and pork stuffed into beef, pork, or artificial casings Composition: moisture 65% max.; fat 23% max.; binder 3% max. flat 1) Having little or no flavor. 2) Having low acidity. 3) Loss of carbonation. 4) A shape of cheese: diam. 14-16 in.; height 4-7 in.; weight 35-45 lb. 5) A shallow tray (containing soil) for growing plants flat bone See Part 2: Bone and Retail Cuts flat bone sirloin See double bone sirloin flatbread 1) A general term for thin, flat bread, usually with a pocket. 2) The term is also used for lavash. See lavash; nan flatbrod A thin, crisp wafer made from rye, barley, or wheat flatfish (order Heterosomata) A fish with both eyes on the same side of the head (the "eyed side," the other side is the "blind side"); types include, e.g., flounder, halibut, plaice, sole, and turbot See flounder flathead A food fish Australia Leviprora spp. Neoplatycephalus spp. Platycephalus spp. Trudis spp. Pacific—Platycephalus indicus flathead sole (Hippoglossoides classodon) A food fish flat price The same as the spot or actual cash price flats A type of cheddar cheese flat sour A type of spoiled canned goods; the can does not bulge but the food is sour. The spoilage is produced by thermophilic anaerobes and is due to slow cooling, which allows bacterial growth. See Part 2: Canned Spoilage Manifestations; Canned Spoilage Related to pH flatulence The formation of gas in the stomach flatulent Generating gas in the digestive system flauta Two overlapping corn tortillas that have been rolled to form a long tube, filled, and fried flav- A prefix meaning yellow flavanone Any of a group of plant pigments producing yellow and orange colors See Part 2: Lemon Juice, Composition flavedro Yellowness See Part 2: Orange Structure flavin adenine dinucleotide (FAD) CH9(CH0H),CH90P0oH0P09H0CHoCH(CH0H)9CH HoC—C' I HC; HqC C-'N* — ,CH ; N I0IIflier 301 A coenzyme that occurs in many enzymes; a constituent in riboflavin Flavobacterium A genus of gram-negative rods that often produce rancidity See Part 2: Spoilage, Protein Foods flavone (C15H10O2) A white-yellow plant pigment flavoprotein A complex of aflavin nucleotide and an enzyme See also adenine-riboflavin dinucleotide; riboflavin phosphate flavor (flavour) 1) The ability of food to stimulate the senses located in the alimentary and respiratory tracts, closely associated with the odor, taste, color, and texture of the food See also taste. 2) A substance used to heighten the naturalflavor of a food or to restore flavor lost in processing flavor adjuncts Substances that are added to a flavor but are not an essential part of it, e.g., anticaking agents, antioxidants, carriers, density-adjusting agents, emulsifiers, enzymes, organic acids, and solvents flavor, artificial Aflavor not found in nature flavored milk drink See Part 2: Cultured Dairy Products, Composition flavored triple creme A soft, thin-rind cheese; 75% fat gives a buttery texture; may be eaten in its natural state or mixed with spices flavor enhancer (flavor potentiator) A substance that will magnify, modify, or supplement the natural or original flavor, taste, or aroma of a food without the substance contributing significantly to that flavor flavoring (flavors) A substance added to a food to give it a specific taste, e.g., vanilla, chocolate, whole spices, ground spices, essential oils or oleoresins of spices, hydrolyzed plant protein flavorings, and monosodium glutamate; many are made synthetically. An extract or essence that imparts itsflavor to food; some are available in paste (sugar) form. Over 2000 are used in food and approximately one-fourth are natural. See also taste; flavor See Part 2: Flavoring Agents, Natural; Flavor Ingredients, Taste and Flavor Type; Flavors, Beverage; Minerals (Trace), Limits flavoring extract A solution in ethyl alcohol (of the proper strength) of the sapid and odorous principles derived from an aromatic plant flavor, natural Aflavor derived from a natural animal or plant product flavor potentiator See flavor enhancer flax A vegetable fiber composed primarily of cellulose; seed 20 qt/acre See Part 2: Wax flaxseed (linseed) A seed from which a drying oil is produced; flaxseed hulls and flaxseed (linseed) meal are used for livestock feed. 1 buflaxseed = 2.5 gal oil = 56 1b See Part 2: Oil, Seed and Fruit; Protein Factors; Seed, Chemical Composition; Seed Composition; Seed, Germination flaxseed screenings Used in animal feed Composition: dry matter 91%; protein 16.5%; fiber 12%; fat 9%; ash 6% flay To remove the skin from an animal in a uniform pattern flea beetle A tiny (^ -5 in. long), brown to shiny black or striped, jumping insect that feeds on the seedling (cotyledon and fist true leaves) and leaves of young plants (brassica family) and weeds, producing circular holes in the leaves (a shot-hole appearance); an insect that causes damage to tomato plants Control: carbaryl See grape flea beetle See Part 2: Insect Control flead The inner covering of the stomach of a pig Fleckvieh German Simmental cattle fleece The wool of a sheep flehmen A courtship activity of the male of a species: the act of curling the upper lip upward and inhaling in the vicinity of the female reproductive tract fleisch Meat fleischblutwurst A moist, cooked, unsmoked eastern German blood sausage made from fine- or medium-chopped, medium-seasoned pork stuffed into beef, pork, or artificial casings fleischig Of meat origin, including fowl fleischkaesi A cured, cooked sausage in loaf form fleischkase A moist, cooked, unsmoked Swiss sausage made from finely chopped, medium-seasoned beef, pork, and veal, not stuffed into a casing fleischwurst A moist, cooked, smoked western German sausage made from finely chopped, mildly seasoned beef and pork stuffed into beef or artificial casings flesh The muscular tissue of animals fleshy-fruited vegetable Includes eggplant, pepper, and tomato fleskepolse A semidry, cooked, smoked or unsmoked Norwegian sausage made from finely chopped, medium-seasoned pork stuffed into beef or artificial casings fletan See halibut fletch (flitch) One of four longitudinal segments cut from a halibut Fletcher medium base Used for the isolation, cultivation, and maintenance of Leptospira See Part 2: Microorganism, Media fleuri Surface mold fleurie A fruity red wine fleuron A small food decoration made fromflake pastry flexible can See retort pouch flexible container A container that can change shape depending on pressure; usually made from laminated plastic or metal sheets flexor A muscle that flexes (bends) a joint flier White particles that float in white wines when the temperature has been reduced 302 flint corn flint corn See corn flip A hot or cold beverage made from almost any alcoholic beverage and egg flip panel See safety button flipper A can with internal pressure causing one end to bulge when a surface of the can is struck See swell; TA spoilage flitch Half of a pig carcass with legs and shoulder removed; a side of bacon, sometimes including the shoulder area See fletch float 1) A wheat-flour doughnut. 2) A milk shake containing undissolved ice cream floating rib A rib with no cartilage floe Turbidity, or particulate agglomeration flocculation The building or agglomeration of a macrofloc by coagulation flock A group of chickens, turkeys, sheep, or goats flor A white yeast that floats on the surface of wine, e.g., sherry flora 1) A dry white wine. 2) The plant life of a given area. 3) The bacteria present in the digestive tract floral Describes a flowerlike odor flor alpina A sweet Italian cordial (50% alcohol) Florence fennel (anise; finnochio dolce; finocchio; finocchio dulce; Italian fennel; sweet fennel; Foeniculum vulgare dulce) A plant resembling celery with a swollen leaf base ("bulb" or "apple," 3-4-in. diam.), which is eaten raw, in salads, or cooked; 90 days to maturity; 2|-ft plant; the flavor is aniselike, celery-like, or spicy and licorice-like; the fernlike top can be cooked like spinach. It is not the same plant as the fennel herb or the anise herb. florentine 1) A method of cooking fish and/or eggs with spinach. 2) A chocolate-coated thin biscuit containing dried fruit and nuts florentine, a la With spinach floricane A cane that was produced the previous year Florida and Walters A variety of midseason Florida grapefruit Florida cherry See pitanga flotation Separation by density or specific gravity and removal of the floe from the surface (e.g., over mature peas in a brine); the floe is often encouraged to rise by using gas bubbles. flotost A high-fat mysost-type cheese made from cow's milk flounder (blackback; fluke; halibut; sole; yellowtail; Epimotis gibbosus; Platichthys flesus) The general name for various flatfish, including two families of saltwater flatfish called right-eye flounders and left-eye flounders, and also including the species of soles, flounders, and halibuts; weight is usually 1-12 1b; the term often refers to a lean flatfish (usually 12 in., 1-2 lb) caught in the middle and north Atlantic and on the east and west coasts. Another variety is the plaice (deep-sea flounder or fluke), which weighs 15 lb and is 36 in. long. Europe—Platichthys flesus; Pleuronectes flesus Lefteye— species of the family Bothidae Oceania—Rhombosolea spp. Righteye—species of the family Pleuronectidae Atlantic species: American plaice Blueback Fluke or summer flounder Gray sole or witch flounder Lemon sole or blackback flounder Winter flounder Yellowtail flounder Pacific species: Arrowtooth flounder Dover sole English sole Petrale sole Rex sole Sanddab Sand sole Starry flounder Common names: Blackback—also called winter flounder, lemon sole Dab—also called sea dab Fluke—also called summer flounder Southern Yellowtail One average flounder fillet weighs 0.25-1 lb. Composition: protein 16.7%; fat 0.8-1.4%; cholesterol 69 mg/3 oz See also demersal fish See Part 2: Fish, Storage; Frozen Food Storage, Minerals, Food; Vitamin D, Fish flour (plain flour; wheat flour; white flour) Any finely ground grain or cereal; a fine-ground powder made by nulling (grinding) wheat and sifting (bolting) bran layers (approximately 28%) from the inner portion of the wheat grain; flour consists essentially of endosperm and may be bleached or unbleached. It is the basic ingredient for breads, pastries, and cakes, and may be made from the following: barley, buckwheat, corn, oat, rye, or wheat (the most common) which has a higher gluten content. The term may also apply to any soft, finely ground, bolted meal from grain, seeds, or other products; composed primarily of starch and gluten. 1 lb flour = l | lb bread 100 lb flour = 2.3 bu wheat 3-4 tbsp flour = 1 oz 2 | - 3 | cups flour = 1 lb 4 cups all-purpose flour = 1 lb 1 cup enriched flour, sifted = 110 g 4 cups enriched flour, sifted = 1 lb 1 qt flour, sifted = 1 lb 4-5 cups cake flour, sifted = 1 lb 31 cups graham flour, stirred = 1 lb 1 barrel = 196 lb Adjustment for altitude is made as follows: Increase in Elevation flour per cake (ft) (tbsp) 4000 1 5500 2 7000 3 8000 4 Thickening: 2 tbsp flour = 1 tbsp cornstarch, potato starch, rice starch, or arrowroot starch = 2 tbsp quick-cooking tapioca 1 cup flour = | cup all-purpose flour + | cup, cornstarch pH 6.0-6.5; sp. gr. 0.40-0.50 (loose) 0.70-0.80 (pressed) Straight Straight Composition hard wheat soft wheat Moisture (%) 12 12 Protein (%) 12 10 Fat (%) 1.2 1 Carbohydrate (%) 75 77 Ash (%) 0.5 0.4 Iron 13-16.5 mg/lb; niacin or niacinamide 16-20 mg/lb; riboflavin 1.2-1.5 mg/lb; thiamin 2-2.5 mg/lb Storage: at room temperature in tightly closed containers; inspect often for weevils. See Part 2: Bread and Flour Enrichment; Cereal Composition; Cereal Enrichment; Cereal Fortification; Cereals, Vitamin and Mineral Content; Flour, Extraction Rates; Food, Composition; Grain Products, Composition: Minerals, Food; Minerals (Trace), Limits; Riboflavin, Food; Soybean Composition; Storage, Dry; Storage Times; Thiamin, Food; Vitamin A, Food; Wastes, Agricultural and Industrial; Water Activity, Organisms and Food; Wheat and Flour, Composition; Wheat, Carbohydrate Composition; Wheat, Minerals; Wheat Products, Amino Acid Compositions; Wheat, Vitamins flour, aerated Self-raising flour flour, all-purpose (blend flour; family flour; gen-eral-purpose) Flour made from blends of wheat (usually hard and soft wheats, but may be milled from all soft wheats) that are satisfactory for most household cooking; it has less strength and elastic gluten than bread flour, but contains sufficient gluten that it is delicate enough for cake making and strong enough for bread making. Due to fine milling, it does not have to be sifted. 1 lb = 4 cups, sifted 1 cup, unsifted, dipped = 5 oz 1 cup, unsifted, spooned = 4.4 oz 1 cup, sifted, spooned = 4.1 oz = 1 cup unsifted minus 2 tbsp Composition: moisture 12%; protein 10%; fat 1%; carbohydrate 76%; ash 0.4% flour, biscuit A mixture of good-quality cake flour, shortening, baking powder, and salt flour, bleached Flour that has been treated with chemicals (oxidizing agents) to lighten the color and artificially age or mature the flour to simulate flour stored for 2-3 months; usually preferred for baking; optional bleaching agents are oxides of nitrogen, chlorine, nitrosyl chloride, chloride dioxide, acetone peroxides, or azodicarbonamide; used to produce an aging effect. flour, bread (hard-wheat flour) Flour made for bakers and manufactured from hard wheat; high in flour, gluten 303 protein (gluten); granular; bleached or unbleached; should be kneaded 10-12 minutes. 1 pound = 3.75 cups 1 cup, unsifted, dipped = 4.8 oz 1 cup, unsifted, spooned = 4.3 oz 1 cup, sifted, spooned = 4.1 oz 1 tbsp = 0.25 oz 1 tsp = ^ oz flour, bread, wheat See flour, graham flour, cake Flour made from soft wheat; it is the most highly refined flour, is low in protein and is very fine. A light, fluffy flour that produces a tender texture for products like angel food cakes, sponge cakes, and cakes made with shortening; not suitable for yeast-raised products; it contains more starch and less gluten (and the gluten is less elastic) than bread flour. 1 lb = 4-4.75 cups 1 cup, unsifted, dipped = 4-4.2 oz 1 cup, unsifted, spooned = 3.9 oz 1 cup, sifted, spooned = 3.5 oz = 100 g = | cup all-purpose flour, sifted = 1 cup minus 2 tbsp all-purpose flour, sifted 1 tbsp = 0.25 oz 1 tsp = jz oz Composition: moisture 12%; protein 7%; fat 1%; carbohydrate 79%; ash 0.3%; pH 5.0-5.2 flour, clear Straight flour, excluding the flour included in the patent grade flour, corn Cornstarch flour, durum A granular flour made from durum wheat by removing the bran and germ; it is yellow in color and used to make pasta products flour, enriched Flour with added vitamins and minerals Per pound Min. Max. Ingredient (nig) (mg) Iron 13 16.5 Niacin 16 20 Riboflavin 1.2 1.5 Thiamin 20 20 May also contain: Calcium—500 mg/lb min., 625 mg/lb max. Vitamin D—250 USP units/lb min., 1000 USP units/lb max. flour, entire-wheat See flour, whole-wheat flour, gluten A flour that has been specially milled to obtain a product high in gluten (protein) and low in starch; a hard-wheat flour from which a large portion of the starch has been removed for people who must avoid starch; also used for special baking purposes, to mix with other flour, and in breakfast cereals 304 flour, graham [bread flour (wheat)] flour, graham [bread flour (wheat)] Flour made from the entire wheat grain; similar to whole-wheat flour but less finely granulated 1 lb = 3 | - 4 | cups 1 cup = 4 | oz 1 tbsp = | oz 1 tsp = ± oz flour, instant (granular flour; instant blending; instantized; quick-mixing) A general, all-pur-pose flour that blends rapidly with liquids; it is made by special grinding or by exposing regular flour to moisture, which causes it to clump (agglomerate). It is free-flowing and dust-free, it does not pack down in the package, and it disperses in cold water. flour, low-grade The last 2-3% of flour obtained at the end of the milling process flour, masa (tortilla flour) A ground, dehydrated flour made from corn treated with lime water flour, pancake A prepared flour (primarily wheat but often mixed with corn, rice, and rye flour) that contains leavening, salt and sometimes other ingredients (e.g., powdered milk, sugar, monocalcium phosphate) flour, pastry A whole-grain flour made mostly from soft but sometimes from hard wheat; it is low in protein and has less and weaker gluten than bread flour; finely milled (not as fine as cake flour); used by bakers (for pie crusts, tarts, cakes, and cookies) and biscuit cooks (for cakes, pastries, all quick breads, and waffles) 1 lb = 4 cups 1 cup, unsifted, dipped = 4-4.2 oz 1 cup, unsifted, spooned = 3.9 oz 1 cup, sifted, spooned = 3.5 oz 1 tbsp = 0.25 oz 1 tsp = Jz OZ flour, patent Flour produced from the cleanest and best particles; it excludes the first and last breaks and tailings. flour, ready-mixed See flour, pancake flour, self-rising (flour, self-raising) An all-pur-pose flour made from winter wheat and used for cakes and pastries; it is convenient for making biscuits and quick breads and does not work well with yeast-raised products. Flour to which leavening ingredients (baking soda and monocalcium phosphate or calcium acid phosphate) and salt are added; some products contain powdered milk, eggs, and fat. It is similar to flour mixed with baking powder and salt. 1 cup self-rising flour = 1 cup all-purpose flour +1.5 tsp baking powder + 0.5 tsp salt 1 cup, unsifted, dipped = 4.6 oz 1 cup, unsifted, spooned = 4.5 oz 1 cup, sifted, spooned = 3.7 oz Contains 500-1500 mg calcium per pound flour, straight All the flour produced in a mill run except the low grade flour strength The capacity of flour to make large, elastic (or spongy) loaves of bread under a wide range of handling conditions flour strong Flour that contains high-quality gluten and is made from hard wheat; it will absorb more liquid and is used for yeast bread. See gluten flour, tortilla See flour, masa flour, unbleached Flour that has been matured naturally (an oxidizing agent is not used); it is creamy in color and produces a lower volume and coarser texture in baked goods. flour, weak Flour that contains low-quality gluten and is made from soft wheat; used for making cakes and pastries See gluten flour, white Flour that contains very little of the germ or husk; it has good storage properties and is often graded as follows: Patent Straight Clear Low-grade flour, whole-grain Flour made from the whole grain Storage: tightly covered; cool or refrigerate in a dry place; will keep for 5 months; freeze for longer storage. flour, whole-meal Flour that contains the germ and most of the husk flour, whole-wheat (entire-wheat flour) A flour made from the entire wheat grain (durum or red durum wheat is not used) after removal of the outer coating of bran; may also be made from the germ, the endosperm, and the outer layer of grain bran (where the B vitamins and minerals are concentrated); it contains all the B vitamins, iron, and fiber of the whole kernel. Because of weaker gluten strength, bread made from this flour will rise less, be heavier, and have a coarser texture. Whole-wheat flour is sometimes called graham flour, but is more finely granulated than graham flour. 3 | cups = 1 lb 1 cup, stirred, spooned = 4.8 oz When using whole-wheat flour: 1. Add the whole-wheat flour first. 2. Mix for a shorter time. 3. Decrease baking temperature by 25°F. 4. Stir before measuring; do not sift. Composition: moisture 12%; protein 9-13%; fat 2-5%; carbohydrate 71-75%; ash 1-2% Storage: airtight container in the refrigerator; for longer storage keep in the freezer. flower The pigmented blossom of a plant, containing the reproductive organs (anther, ovary, pistils, etc.) See Part 2: Flower, Imperfect; Flower, Perfect flower cheese An English, soft-cured, rennet cheese made from whole cow's milk with flower petals added flowering Chinese cabbage See Chinese cabbage flowers of zinc See zinc oxide fluffy Describes a soft, downy, light, airy texture fluffy dressing See Part 2: Salad Dressing and Mayonnaise Variations fluid A liquid or a gas, e.g., moisture fluidized bed A process where a fluid is passed upward through a bed of solids at a rate fast enough for the particles to remain free fluke (Paralichthys spp.) A food fish Fourspot (P. oblongus) Gulf (P. albigutta) Southern (P. lethostigma) Summer (P. dentatus) See flounder; plaice flummery (flomery; flumery) A sour (made with buttermilk, milk, or yogurt) cereal-grain gruel; a jelly-type sweet; a custard pudding; a blancmange fluorescence The ability of a compound (anthracene, fluorescein) to absorb light of one wavelength and radiate light at another wavelength fluoridation Addition of small quantities of fluoride to potable water to bringfluoride content to 1.0-1.12 mg/1; the purpose is to reduce dental cavities. fluoride (fluorid) A fluorine compound combined with another element or radical fluorinated ethylene propylene (FEP) H H—C—H H H H H H | H I I I I I I I I I I I I— c — c — c — c — c — c — c — H H H HH HH—C—H H Aflexible, translucent Teflon that is very chemically resistant. fluorine (F) The most active halogen element; at. no. 9; at. wt. 19.00; Group VIIA of the Periodic Table; oxidation state — 1; electron configuration 2-7 orbit K L 1 ppm is often added to drinking water: Water fluoridation of 1.8 ppm will produce mottled dental enamel; a solution of 2% is often used to treat teeth. Body function: necessary for proper mineralization of bone and teeth See Part 2: Egg Products, Nutritive Value; Minerals (Trace), Limits; Water Drinking Standards fluorocarbon Any of a class of gaseous compounds produced by adding fluorine in place of hydrogen on hydrocarbons;fluorocarbons were previously used as aerosol propellants, but have been banned due to possible reaction with the ozone layer. flush 1) To pick (often used with tea). 2) New growth on a tea plant; a tea shoot. 3) To feed females generously for 2 weeks prior to breeding flushing Giving females high-energy feed for a short time to augment the ovulation rate flute 1) To make decorative cuts on food, e.g., to cut and serrate the edges. 2) To press dough around edges, e.g., to crimp the edges of a pie crust. 3) A type of French bread. 4) A tall glass. 5) A flat surface on a can. 6) A rib or corrugation fob, stowed, trimmed (FST) 305 flux A chemical aid to soldering (by removing oxides and accelerating coverage), e.g., alcohol solution of rosin, zinc chloride, and ammonium chloride fly, horn A small, black fly; a large number will concentrate on a small area of an animal. fly (horsefly) A large black fly fly (housefly) A parasite that can transmit various diseases, e.g., cholera, dysentery, salmonella, and typhoid flyer A silent cutter flying Chopping flying fish Any of several species of the genus Cypselurus, Prognichthys agoo, and Hirundichthys affinis; used as food fish fly-poison A plant having a toxic principle See Part 2: Poisonous Plants fly specks A fungal disease that appears as sharply denned black shiny dots in groups of 10-20 on the surface of apple or pear fruit Control: fungicide spray Fm The symbol for the element fermium F35M hajna See Part 2: Microorganism, Media FNB Food and Nutrition Board FNS See Food and Nutrition Service foal A colt orfilly less than one year old foam A gas dispersed in a liquid or solid; such dispersions are often of colloidal dimensions. Soapsuds and ordinary seafoam are examples of gas (air)-liquid dispersions; bread and cake are examples of gas (CO2)-solid dispersions. During frying, foam is caused by fat breakdown or the presence of foreign materials. foam glass See Part 2: Insulation foaming The development and persistence of bubbles on the surface foaming agent A substance that regulates the amount of air (often increasing it) in a product, e.g., sodium caseinate foam inhibitor An additive that prevents the formation of foam in foods during processing foam-mat drying Processing food by concentrating the food in liquid form, whipping it to a foam, spreading it on a tray, and drying it with forced warm air foam test A test performed under prescribed conditions to indicate relative stabilities of fats by their tendencies to break down and foam during frying foamy Having a bubbly or frothy texture fob See free on board fob, stowed, trimmed (FST) The seller places grain at the end of the loading spout and also provides and pays for the stevedoring cost to stow and trim the cargo in the ship's holds; the buyer provides the ocean vessel. 306 focal infection focal infection A local infection that allows microorganisms to enter the bloodstream continuously or intermittently fodder Fresh or cured plant matter, containing ears or seed heads if any See corn, aerial part fog A colloidal system in which a liquid is dispersed in a gas (air) foggiano A hard, dry, low-fat, grating cheese made from ewe's milk (may also contain cow's or goat's milk) foie Liver foie gras A paste made from the liver of goose, duck, or other poultry foil Usually refers to aluminum foil folacin Folic acid See Part 2: Recommended Daily Dietary Allowances fold 1) To combine two ingredients gently by turning over until well mixed; to incorporate gently one ingredient into another; mixing materials by lifting and dropping, usually with a tool. 2) The strength of flavoring material expressed as a multiple of a standard fol d'amour A semisoft, mild, oval-shaped, double-cream cheese made from cow's milk and covered in white mold folded rib roast A standing rib roast with a portion of the ribs removed and the roast folded fold in To mix a light ingredient with a thicker mixture using a gentle over and over motion folding Gently combining a mixture foliar Relating to leaves, e.g., feeding plants via the leaves rather than by the roots foliar feeding Giving nutrients to a plant via the leaves rather than by the roots folic acid [folacin; leaf acid; pteroylglutamic acid (PGA); vitamin M] H H Stability; Wheat Products, Composition; Wheat, Vitamins folle blanche A dry, fruity, chablis-type, white table wine follicle The structure in an ovary that contains an ovum before ovulation; formed by oogenesis from an oocyte follicle-stimulating hormone (FSH) A hormone that is secreted from the anterior of the pituitary and stimulates rapid growth of follicles in the ovary fomite An object that has been contaminated by a diseased individual fond Gravy fondant 1) An aqueous solution of invert sugar and corn syrup used by confectioners. 2) A candy made by cooking (112-115°C, to soft-ball stage) a sucrose solution and then cooling and beating until crystallization occurs. 3) Acid, flavoring, sugar, and water mixed to make a candy. 4) A mixture used to coat nuts and fruit Candy corn: 20 pieces (1 oz) = 105 calories Mints: 3 l |-in. mints = 105 calories See candy See Part 2: Water Activity, Organisms and Food fondu (fondus; fromage) 1) A general term for processed cheese. 2) A melted spread made from cheese, milk solids, butter, and cream fondu au marc A processed cheese made from cow's milk, with dried grape seed or rind added fondue 1) A hot cheese dip, often made from emmenthal, greyerz, gruyere, and/or neuchatel, that is served with crisp bread or small pieces of toast; often contains alcohol. 2) A vegetable cooked gently in butter until it becomes a puree I IH H OI I II , c=c \ ? HOOC—CH2—CH2—C—N—C—C C—N—CH2—( VCCOOH I I OH H H pteroylglutamic acid (PGA) A yellow-orange factor necessary for the production of red and white blood cells; related to enzymes capable of transferring one-carbon units (formyl group, — CHO) in metabolic reactions; found in the liver in the form of pteroylglutamic acid; part of the B-vita-min complex and used as a nutrient in food Sources: liver, kidney, dried beans, beef, yeast, green leafy vegetables, wheat, and mushrooms See Part 2: Cereal Fortification; Cereals, Vitamin and Mineral Content; Cheese, Vitamin Content; Egg Products, Nutritive Value; Grain Analysis; Lemon Juice, Composition; Milk and Milk Products, Vitamin Content; Vitamins; Vitamin Sources, Functions, and fondue au raisin A processed cheese made from cow's milk, with dried grape seed or rind added; cheese coated with grape pits fondutta A soft (more fat) munster-type cheese fonfom Balls of cooked maize flour fontainebleau cheese An unsalted, light-textured, triple-cream, French cream cheese made from cow's milk fontal A semihard cheese made from cow's milk, with a full, fruity flavor fontina 1) A sweet, mellow, hard Italian cheese; there are also French and Swiss versions. 2) A semihard food balance sheet 307 (sometimes soft), pale yellow Swedish cheese made from cow's milk, with a full, fruity flavor and a brushed rind; a buttery smooth, ivory-colored, semisoft cheese with a nuttyflavor, in a red wrapper; a creamy, gruyere-type cheese Composition: moisture 37-38%; protein 25-26%; fat 31-32%; carbohydrate 1-2%; fiber 0%; ash 3-4% See Part 2: Cheese, Vitamin Content fontina d'osta A firm, off-white cheese with small holes and a brown rind; 15-in. diam., 4 in. thick fontine A cheese made from cow's milk foochow oolong A Chinese oolong tea food 1) Any substance (nutritive material of plant or animal origin) or mixture (except oxygen and water) that nourishes an organism, builds tissue, and supplies heat. 2) Any nutritive material that is taken into an organism or consumed for maintenance, growth, work, and tissue repair but sometimes consumed for social or other reasons; the term sometimes means only solid food or nutriment; for legal purposes, it may sometimes refer to things that are normally considered nonfood but that are regulated by a governmental food agency. 3) A material recognized as fulfilling physiological functions or social or other needs. 4) A biological material recognized by an individual or a group as fulfilling the physiological needs of the body and usually consumed for that purpose, or sometimes for social or other reasons See Part 2: Bacterial Food-borne Illnesses; Food Guide; Food, Water Intake food acceptability A measure of the attitude of people towards foods, particularly unfamiliar foods or familiar foods consumed under unusual conditions food acceptance The success of introducing any particular food into the diet food additive A substance intentionally added to food in small quantities to prevent spoilage, to stabilize or to improve its keeping qualities, texture, flavor, or appearance, or to aid in processing; the Food Protection Committee of the Food and Nutrition Board, National Academy of Sciences-National Research Council defines a food additive as "a substance or a mixture of substances, other than a basic foodstuff, that is present in a food as a result of any aspect of production, processing, storage or packaging. The term does not include chance contaminants." The United States Food and Drug Administration has defined a food additive as "any substance the intended use of which results or may be reasonably expected to result, directly or indirectly, in it becoming a component or otherwise affecting the characteristics of any food (including any substance intended for use in producing, manufacturing, packing, processing, preparing, treating, packaging, transporting or holding of food; and including any source of radiation intended for such use), if such substance is not generally recognized, among experts qualified by scientific training and experience to evaluate its safety, as having been adequately shown through scientific procedures (or in the case of a substance used in food prior to January 1, 1958, through either scientific procedures or experience based on common use in food) to be safe under the conditions of its intended use." The Food and Agriculture Organization (FAO) and the World Health Organization (WHO), have defined food additives as " nonnutritive substances added intentionally to foods, generally in small quantities to improve their organoleptic properties." See additive food aid Assistance, rendered on an organized basis, for providing food to a population group Food and Agricultural Organization (FAO) Specialized agency of the United Nations concerned with the development of world agriculture, fisheries, and forestry, with the production, processing, preservation, and distribution of food, and with the improvement of nutrition; located at Via delle Termi di Caracalla, 00100 Rome, Italy Food and Drug Administration (FAO) The federal agency responsible for enforcement of the Federal Food, Drug, and Cosmetic Act, which prohibits the movement in interstate commerce of adulterated or misbranded food; this law covers all food (except meat and poultry) as well as drugs, devices, and cosmetics. The FDA protects the consumer by insuring the following: 1. Foods must be pure and wholesome, safe to eat, and produced under sanitary conditions. 2. Drugs and therapeutic devices must be safe and effective when used according to their directions. New drugs must be approved by the FDA before they can go on the market. 3. Cosmetics must be safe. 4. Labeling must be truthful and informative. 5. Drug labeling must include warnings needed for safe use. 6. Drugs that are not safe for self-treatment are restricted to sale by prescription. 7. Drug plants must be inspected by the FDA at least once every 2 yr. 8. Antibiotic drugs, insulin drugs, and colors used in foods, drugs, and cosmetics must be tested in the FDA laboratories before being offered for sale. 9. Chemicals added to foods must be proven safe before they are allowed to be used. 10. Pesticide residues that may remain on raw food crops must not exceed safe limits (tolerances) set by the FDA Food and Nutrition Board (FNB) A committee of the National Academy of Sciences, established in 1940, that publishes recommended dietary allowances food and nutrition policy Those aspects of the national policy that are designed to improve the nutritional state of a country Food and Nutrition Service (FNS) A subdivision of the U.S. Department of Agriculture that administers the food assistance program, whose purpose is to improve the nutritional status of low-income children and adults food avoidance Exhibiting a negative attitude toward a given type of food food balance sheet A table of the food supply of a country, showing the types and quantities of food produced, imported, exported, and used for food and other purposes; the table also shows the per capita 308 food balance sheet supplies available for human consumption in terms of calories and nutrients. food chain (food web) A trace of the route of protoplasmic material through the various levels of organisms Food Chemicals Codex See Committee of Food Protection of the National Academy of Sci-ence-National Research Council food color See colorant food consumption survey A survey that is designed to determine qualitative and/or quantitative information on food consumption food consumption target An improved food consumption level to be reached by a specified time food consumption trend How the consumption of food changes with time food demand The quantity of food that can be sold at a given price at a market during a certain time food distribution program The Food and Nutrition Service donates food (generally acquired under price support and surplus removal legislation) to various food program outlets—schools, institutions, charitable institutions, nutrition programs, summer camps, disaster relief, needy families, American Indian reservations, in-trust territories, and supplemental food programs food, drug, and cosmetic colors See FD & C color food economics The information or economic facts and principles dealing with production, distribution, and consumption of foods food energy See Calorie food engineering Using modern engineering techniques in food processing food fad A fashionable food idea that is popular usually for a short time; the most prevalent problem is the lack of important nutrients. food for special dietary use Food with special composition or that has been modified by processing to meet a particular need for someone whose assimilation or metabolism has been modified and for whom an effect may be obtained by ingestion food grains The cereal grains most commonly used for human food, such as wheat, rice, and rye in the United States food groups Eleven: 1. Milk 2. Potatoes and sweet potatoes 3. Dry beans, peas, nuts 4. Citrus fruits and tomatoes 5. Green and yellow vegetables 6. Eggs 7. Meat, poultry, and fish 8. Other fruits and vegetables 9. Flour and cereals 10. Fats and oils 11. Sugar, syrup, and preserves The basic seven: 1. Yellow and green vegetables 2. Citrus fruits, tomatoes, raw cabbage, green salad 3. Potatoes and other fruits and vegetables 4. Milk and milk products 5. Meat, poultry, fish, eggs, dried legumes, nuts, and peanut butter 6. Whole-grain or enriched bread and cereals 7. Butter or fortified margarine food guide See Part 2: Food Guide food habits The manner in which foods are selected and consumed in response to physiological, psychological, cultural, and social influence food hygiene Those measures to secure or to increase the wholesomeness, soundness, and safety of food for human consumption food irradiation (cold sterilization) The treatment of food with ionizing radiation (electrons or gamma rays) to do the following: Reduce microbial growth Reduce ripening Reduce sprouting Disinfest the food food pathogen Active cultures of microorganisms, such as Escherichia coli, Salmonella spp., Staphylococcus aureus, etc., that are mainly responsible for food poisoning food patterns The broad picture of the foods consumed by a given community food poisoning The harmful effects following ingestion of food, resulting from the presence of pathogenic bacteria, the toxic products of fungi and bacteria, an allergic reaction, or chemical contamination See Clostridium botulinum; salmonellosis; Staphylococcus aureus See Part 2: Food Poisoning, Bacteria; Infectious Diseases, Food-Borne food preference Having a positive attitude toward a given type of food food prohibition A negative behavior toward handling, consuming, or mixing certain types of food Food Protection Committee A subdivision of the Food and Nutrition Board of the National Research Council that has the following responsibilities: Evaluating scientific information on food additives Assisting in research on food additives Establishing guidelines and processing principles food record The food consumed, estimated by household measures and recorded in detail daily, meal by meal, during a certain period of time food relief A supplement to the food supply, on a national or local scale, in the event of a catastrophic food shortage food rituals Religious or magical ceremonies performed to increase the success of a food-gathering or a food-producing activity Food Safety Council A nonprofit organization established to develop viable standards for determining the safety and wholesomeness of food and food ingredients food science The study and application of the properties (chemical, physical, etc.) of foods and their constituents and the changes they undergo in preparation for consumption foot rot (foul foot) 309 food service equipment assistance program Provides funds for eligible schools and residential child care institutions to acquire adequate food service equipment See child nutrition program food shortage Available food is less than is needed food stamp program A federal program, initiated in 1961, to help low-income households buy more food by exchanging allotments of food stamps for food at authorized stores food standards The set of rules denning the criteria that a food must fulfill to be suitable for distribution or sale food starch, modified Native starches treated with chemical agents to modify their physical properties; used as a food thickener, binder, or colloidal stabilizer Storage: well-closed container foodstuff Food considered as an economic commodity food supplies The domestic or imported food that is available to a population food supply data (apparent consumption; per capita disappearance) Consumption per capita is the estimate of the total food available for consumption divided by the population food taboo A negative attitude toward the handling and consuming of a given food food technology The application of science and technology in the efficient and effective utilization of foods food tolerance The physiological reaction of a person to consumption of a given food food utilization 1) The absorption and utilization of nutrients in the body. 2) In food economics, the breakdown into various categories of the uses of the real or potential food supply food web See food chain foo-foo A soft cassava dumpling fool 1) Sweet, stewed, pureed fruit (often gooseberries or rhubarb). 2) A dessert made from cream and cooked fruit. 3) See broad bean fool oats See wild rice foot (ft) A measure of length 1 ft = 12,000 mils = 304.8 millimeters (mm) = 30.48006096 centimeters (cm) = 12 inches (in.) = 3.048006 decimeters (dm) = 3 hands (U.S.) = 0.33333 yard (yd) = 0.3048006 meter (m) = 0.06061 rod (rd) = 0.0151515 chain (Gunter's) = 0.0003048 kilometer (km) = 0.0001894 statute mile = 0.00016447 U.S. nautical mile 3 ft = 1 yd 3.28 ft = 1 m foot and mouth disease A virus-caused disease that affects all cloven-footed animals;'it is highly infectious and only partially controlled by vaccines. foot-candle A unit of illumination 1 foot-candle = 10.764 lux (lumen per square meter) = 1.0764 milliphots = 1 lumen per square foot foot of water A measure of pressure 1 foot of water = 0.8826 inches of mercury (in. Hg) = 0.4334 pounds per square inch (lb/in.2) foot-pound (ft-lb) A measure of heat, energy, and work 1 ft-lb = 13,557,300 ergs (or centimeter-dynes) = 13,825.5 gram-centimeters (g-cm) = 32.174 foot-poundals = 1.35573 joules (J; 1 J = 107 erg) = 0.32389 gram-calorie (mean) = 0.13826 kilogram-meter (kg-m) = 0.001285 British thermal unit (Btu; mean) = 0.0003239 kilogram-calorie thermal unit (mean) = 0.0000005121 metric horsepower-hour (75 kg-m-h) = 0.0000005051 horsepower-hour (hp-h; U.S.) = 0.00000037662 kilowatt-hour (kW-h) foot-pound per minute (ft-lb/min) A measure of power, rate of energy, and heat 1 ft-lb/min = 0.01667 foot-pound per second (ft-lb/s) = 0.001286 British thermal unit per minute (Btu/min) = 0.0003241 kilogram-calorie per minute (kg-cal/min) = 3.030 x 10~5 horsepower (hp) = 2.260 x 10~5 kilowatt (kW) foot-pound per second (ft-lb/s) A measure of power, rate of energy, and heat 1 ft-lb/s = 13,557,300 ergs per second (erg/s) = 13,825.5 gram-centimeters per second (g-cm/s) = 60 foot-pounds per minute (ft-lb/min) = 1.35573 watts (W; 1 W = 107 erg/s) = 0.13826 kilogram meter per second (kg-m/s) = 0.077124 British thermal units per minute (Btu/min; mean) = 0.01945 kilogram-calorie per minute (kg-cal/min) = 0.001843 metric horsepower (75 kg-m/s) = 0.001818 horsepower (hp; U.S.; 1 hp = 550 ft-lb/s) = 0.001356 kilowatt (kW) = 0.001285 British thermal unit per second (Btu/s) = 0.0003237 kilogram-calorie per second (kg-cal/s; thermal unit per second) foot rot (foul foot) 1) An infection of the foot of cattle and sheep causing swelling around the top of the foot and inflammation between digits Treatment: Soak in 5% copper sulfate. 2) Crown rot, an early-ripening disease of wheat; caused by Cochliobolus sativus and a Fusarium sp. 310 foot rot (foul foot) 3) Die-off, a disease of the sweet potato (caused by Plenodomus destruens); the plant dies and the sweet potatoes develop a brown, firm rot foots Soap stock, alkali soap; the liquid remaining after rendering fat or oil from animal tissue See also soap stock fooyong (fuyong; fu yung) Any of various types of omelet (using eggs), often covered with gravy foo-yue Sufu soybean curd forage Fresh, dried, or ensiled vegetative plants foramen An opening in a bone forati See spaghetti foratini See spaghetti Forbidden Fruit A liqueur made from orange, grapefruit, honey, and brandy See grapefruit forcemeat Meat that has been chopped fine, spiced, and highly seasoned; used as a stuffing for fowl, heart, fish, rabbit, veal, etc. forcing Growing a plant indoors during the winter, e.g., growing rhubarb from large crowns Ford Foundation A philanthropic organization located at 320 East 43d Street, New York, NY 10017 fore end Shoulders from Wiltshire sides forefoot See Part 2: Bone; Pork Wholesale Cuts foreign flavor A flavor not usually associated with the product foreleg See Part 2: Bone Age forequarter The front portion of a beef carcass that has usually been divided between the 12th and 13th ribs (approx. 52% of carcass), less any or all of the ribeye roll (cube roll), the chuck tender, and the shin/shank; it is usually divided into wholesale cuts called chuck, rib, brisket, shank, plate, and short ribs. forequarter meat The front quarter of a carcass less any or all of the ribeye roll (cube roll), the chuck tender, and the shin/shank and with no more than one of the following cuts removed: clod, chuck, and neck (clod and sticking) f oresaddle A wholesale cut of veal or lamb consisting of all in front of the 12th rib; the two quarters are not split. See Part 2: Veal Wholesale Cuts foreshank Made up of the ulna and radius of a carcass See Part 2: Beef Cuts; Bone; Lamb Chart; Lamb Yield forestiere Prepared with mushrooms; garnished with fried mushrooms, bacon, and potatoes forez cheese (d'Ambert) A French Roquefort-type cheese forget fredette agar See Part 2: Microorganism, Media forging Overreaching or striking the heel of the forefoot with the hindfoot on the same side forkbeard, greater (Phycis blennoides; Urophycis blennoides) A hake fish forkbeard, lesser (Ranieceps trifurcus) A hake fish -form A suffix meaning shape formagelle cheese A soft Italian cheese made from cow's milk, with rennet added formaggini A soft cream cheese formaggini cheese A class of small Italian cheeses formaggio Cheese formaggio d'capri An Italian cheese made from goat's milk formaldehyde (methanal) (HCHO) A poisonous, water-soluble gas that is produced in smoke used for smoking food; used as a fumigant and for smut control formalin (formol; formolose) Commercial formalin is 40% formaldehyde in water; approx. 37% formaldehyde, 10-15% methanol in water (same as 40% formalin); used as a disinfectant (in a 1:2000 to 1:200 solution),fixingfluid, and preservative Formate Ricinoleate broth A medium used for detection of coliform by formation of gas See Part 2: Microorganism, Culture Media, Dairy and Food Products; Microorganism, Culture Media, Water and Sewage, Standard Methods; Microorganism, Selective and Differential Broths and Media, Water Filtration Plant formic acid OH H—C II O A poisonous liquid found in the venom of ants and bees; mp 8.4°C; bp 100.5°C; commercial acid has sp. gr. 1.20 (90% by wt.) and 1.06 (25% by wt.). It is also found naturally in many plants and, in small concentrations, is usually considered safe to use for food flavoring Storage: tight container See Part 2: Concentration of Commercial Strengths of Acids and Bases Formosa oolong See oolong tea Formosa tea There are several types: Black Oolong (excellent) Oolong, | fermented formula An abbreviation for the name of a chemical compound; it also shows its composition. formulated meal replacement Food that has been formulated to provide the nutrients required of a single meal formulation 1) Preparation according to a formula. 2) The addition of alcohol (e.g., brandy) other than that produced in the product; this usually stops fermentation before all the sugar is consumed and leaves the product sweet. 3) In food, the addition of nutrients to maintain or improve the quality of the diet formyl group (aldehyde group) ,H —c: A chemical group that is characteristic of aldehydes frankfurter 311 fortification The addition of selected nutrients to food to provide higher levels than are naturally present See Part 2: Cereal Fortification; Dairy Terms fortified dry wine A dry wine to which brandy has been added to obtain better keeping qualities, flavor, and potency fortified margarine Margarine to which vitamin A has been added See margarine fortified sweet wine A sweet wine to which wine spirits have been added to obtain better keeping qualities,flavor, and potency fortified wine A general term for dessert wines or aperitif wines; a wine to which grape spirits have been added during or after fermentation; this increases the strength of the wine: if added during fermentation, it will stop fermentation and produce a sweeter wine, because not all the sugar has been converted to alcohol. Common types are marsala, madeira, port, and sherry. fortify To add nutrients that may be lacking in the diet; to add nutrients to fortifying 1) Adding wine spirit to port or sherry. 2) Adding sugar to wine Fortran (/br mula translator) A high-level programming language used in scientific and engineering applications fossa A depression in a bone Foster A variety of late Florida grapefruit foudre A wine container or cask; in Alsace, 1 foudre holds 220 gal fou-fou See foo-foo fougere A coulommiers-type cheese made from cow's milk and matured in fern leaves foulah butter Ghee made from cow's milk foul foot See foot rot founder Of an animal, to overeat fourme See cantal fourme d'Ambert (forez; fourme de Pierre sur Haute; montbrizon) A blue-veined, unpressed, uncooked French cheese made from cow's milk fourme de Cantal A hard, pressed, cheddarlike cheese made from cow's milk fourme de Laguiole A cantal-type cheese fourme de Rochefort A small (5-10 kg) cantal-type cheese fourme de Salers A cantal-type cheese; a hard, cheddarlike cheese made from cow's milk four-seasons sausage A moist, cooked, unsmoked Australian sausagefinely chopped, medium-seasoned beef and pork stuffed into artificial casings four-way cross The offspring from the mating of two single-crosses fovantini See macaroni fowl A mature hen (chicken), usually more than 10 months old; used for stewing See also hen foxberry See cranberry foxtail A variety of millet foxy Having the aroma and taste of methyl anthranilate, as in wine made from concord and labrusca-type grapes FPC See fish-protein concentrate; fish meal fpm Foot per minute Fr The symbol for the element francium fraction 1) That component of a mixture that can be separated by distillation (for liquids of different boiling points) or byfiltration or centrifugation (for solids of different weights). 2) Refers to one of two types of molecule in a substance [e.g., in starch, the linear (amylose) fraction and the branched (amylopectin) fraction] fractional crystallization A separation method by which the temperature is slowly lowered, allowing the higher-melting compounds to crystallize fractional distillation The separation of the components of petroleum (and other liquid mixtures) by boiling off and condensing them in sequence; this is possible because of the wide difference in boiling points of the several components. See also distillation fra-fra (daso; fabriama; fura-fura) An edible tuber fragrant Having a pleasant odor fraise des bois A brandy distilled from fermented wild strawberries (Fragaria spp.) framboise A brandy distilled from raspberries (Rubus idaeus) francium (Fr) An alkali metal element; at. no. 87; Group IA of the Periodic Table; mass number of the most stable isotope's 223; oxidation state +1; electron configuration 2- 8-18-32-18- 8- 1 orbit K L M N O P Q Franconia An area on the Main river in central Germany that produces several clean, fruity wines; these wines are often called Steinwein and are bottled in a type offlask called bocksbeutel frangipane 1) Aflavor used in pastry stuffing. 2) A rich,flavored cream. 3) A kind of tart Franken A region in northeastern Germany, along the Main river, that produces a robust, earthy, dry wine sold inflagon-shaped bottles frankenbrot A large, round bread made from wheat and rye frankfurter (frank; franksk wiener; furters; hot dog; red hots; Vienna sausage; wiener; wiener-wurst; wienies) A general term for a smoked, fully cooked, mildly seasoned sausage (frankfurter sometimes considered to be larger in diameter than a wiener); may be made with beef and pork or all beef Composition Moisture Protein Fat Carbohydrate Ash, Frankfurter (%) (%) (%) (%) (%) Beef 54 11.3 29.4 2.4 2.9 Beef and pork 54 11.3 29.1 2.5 3.1 Chicken 57.5 13 19.5 6.8 3.3 Turkey 63 14.3 17.7 1.5 3.5 312 frankfurter Sodium 639 mg/frankfurter (57 g); cholesterol 112 mg/2 frankfurters (4 oz) 1) A moist, cooked, smoked or unsmoked American sausage made from finely chopped, mildly seasoned beef, pork, and veal stuffed into pork, sheep, or artificial casings; if the product contains variety meats, meat by-products, and/or binders and extenders, it must be so labeled; it is available as a batter-type product in medium- to large-diameter links or large-diameter casings for slicing, and as a comminuted, cooked, smoked, small-casing sausage (normally 60% beef, 40% pork): Ingredients: Beef (30-70%) Pork (25-50%) Veal (0-40%) Pork liver and hearts (0-8%) Defatted pork solids (0-15%) Tripe (0-20%) Ice* (20-40%) Salt* (2-3%) Sugar* (7-16 oz/100 lb) Binder (0-7%) NaNO3* (2 oz/100 lb) NaNO2* (J oz/100 lb) White pepper* (4-7 oz/100 lb) Coriander* (1-3 oz/100 lb) Ginger or mace* (1-2 oz/100 lb) Onion juice (0-3 oz/100 lb) Cardamon (0-1 oz/100 lb) Cinnamon (0-1 oz/100 lb) Sage (0-1 oz/100 lb) Garlic (0-1 oz/100 lb) Ascorbate ( 0 - | oz/100 lb) Mustard (0-1 oz/100 lb) Nutmeg (0-2 oz/100 lb) The asterisk indicates the combination of additives used in some formulations. Procedure: 1. Grind g-in. plate. 2. Mix beef, seasoning, ice, and binder. 3. Chop. 4. Add pork and ascorbate. 5. Chop; max. temp. 65°F 6. Stuff and link. 7. Smoke, using the following conditions. Temp. (°F) Time (h) Condition 130 140 150 160 170 i 21 2 1 4 1 4 1 4 No smoke Smoke Smoke Smoke Smoke 180 To internal Steam temp. 152°F 8. Shower for 15 minutes. 9. Cool. 2) A moist, cooked, smoked, fine- or medium-chopped, mild- or medium-seasoned beef, lamb, veal, and goat stuffed into sheep or artificial casings or no casing. 3) A moist, cooked, smoked finely chopped, mildly seasoned (with nitrite) beef and pork stuffed into sheep or artificial casings with a diameter of less than 28 mm. 4) A moist, uncooked, unsmoked Australian sausage made from finely chopped, mildly seasoned beef stuffed into beef or pork casings Storage (at home): Keep in original wrappers; refrigerate; use within 1 week for best flavor. See Chicago dog; kansas city dog; kansas dog; new york dog See Part 2: Calories, Daily Recommendations; Food, Composition; Meat Composition; Meat, Servings per Pound; Meat Storage; Pork Storage; Sausage Composition; Sausage Identification; Sausage, Nutritive Value; Sausage, Types frankfurter, chicken Composition: sodium 617 mg/frankfurter (45 g) frankfurter, Dutch A moist, cooked, smoked Dutch sausage made from finely chopped, medium-seasoned beef and pork stuffed into sheep or artificial casings or not stuffed into a casing frankfurter, Irish A moist, cooked, smoked or unsmoked Irish sausage made from finely chopped, mild-or medium-seasoned beef and pork stuffed into sheep or artificial casings frankfurter, Kosher A moist, cooked, smoked American sausage made from finely chopped, medium-seasoned (with garlic) beef and veal stuffed into an artificial casing; must be produced under rabbinical supervision frankfurterli A moist, cooked, smoked Swiss sausage made from finely chopped, medium-seasoned pork stuffed into sheep casings frankfurter, skinless A frankfurter cooked in an artificial casing that is removed after cooking frankfurter, Uruguayan A moist, cooked, smoked Uruguayan sausage made from finely chopped, mildly seasoned beef stuffed into a pork or sheep casing frankfurter wiirstchen A moist, cooked, smoked eastern German sausage finely chopped, mildly seasoned lamb and pork stuffed into pork or sheep casings frankincense A fragrant resin, obtained from Arabian and African sources, that gives off an aromatic smoke and is used in religious ceremonies See olibanum oil See Part 2: Essential Oils frappe 1) A semifrozen ice or fruit juice; a soft sherbet. 2) An iced drink See candy frascati An Italian white wine that is strong and fragrant, with the flavor of golden grape skins; produced near Rome in both dry and abboccato styles FRBC Fisheries Research Board of Canada frecciarossa An Italian wine free alongside (FAS) The seller delivers the cargo to the dock (or in a smaller vessel) beside the buyer's vessel; usually applicable to bagged cargo free choice Of a food, letting individuals select their own amount (usually refers to consumption); having unlimited access to separate components of the diet free fatty acid (FFA; F.F.A.) A non-neutralized acid produced by hydrolysis of fat; free fatty acid content is used as a specification for fats used in cooking (0.05% for a good frying fat, higher levels being indicator of poorer quality). The amount of uncombined fatty acids in living organisms is usually less than 0.5% max. and 1% in emulsifiers. FFA content is determined by mixing hot fat with hot, neutralized ethyl alcohol and then titrating the mixture with a standard weak base; the results usually are expressed as oleic acid. A high level of free fatty acids indicates a poorly refined fat or fat breakdown after manufacturing; in general, FFA content is an indication of the care taken in the collection, washing, processing, and storage of fat; See also acid value See Part 2: Free Fatty Acid, Smoke, Flash, and Fire Points free market A market in which prices are set by competitive forces without government influence freemartin A sterile female calf twinborn with a male calf free on board (fob) The seller is responsible for placing grain at the end of the loading spout; the buyer is responsible for providing the ocean vessel. free radical (•;*) An electrically neutral molecule with an unpaired electron in the outer orbit; a centered dot or asterisk placed as in OH • or OH * designates a free radical. free residual chlorine The amount of uncombined chlorine measured by the 5-s orthotolidine test free rotation The production phase when cans roll on the retort shell and agitate the product free trade A theoretical concept to describe international trade unhampered by government barriers free water Water that is not an integral part of the living cell with which it is associated freeze damage Citrus fruit will freeze and show freeze damage at temperatures of 25-30°F (average 27.5°F): Higher freeze temperatures—tangerines, lemons, and limes Intermediate freeze temperatures—grapefruit and hybrid fruit Lower freeze temperatures—oranges Freezing may occur on the tree or post-harvest. Evidence of freezing: membranes between segments look soaked and contain a number of white specks (hesperidin crystals or naringin in grapefruit); rind may range from brown to gray; severely frozen fruit will be mushy. freeze dehydration See freeze-dryingfreeze-drying (freeze dehydration; lyophilization) 1) A preservation technique by which a food (or heat-labile solution) is frozen and placed in a vacuum; the ice is vaporized (by sublimation) and trapped, leaving a dried product; used especially for coffee and for preservation of microorganisms. 2) Sublimation from the frozen state freezer If power is lost, keep the door closed. Number of days contents wUl remain frozen: Full freezer—2 Half-full—1 freezer burn Dehydration of frozen food, causing white areas to appear on the surface; can be eliminated by proper wrapping. The condition is harmless but, if extensive, it can cause food to become tough, to lose flavor, and to oxidize. French colombard 313 freeze, sharp- See sharp-freezing freezing Preserving food by storage at low temperature (below 0°F is recommended) freezing point The temperature at which a liquid becomes a solid; identical to the melting point; water is 32°F (0°C). The depression (in degrees Celsius) of the freezing point of water (for 1 g mol. wt. dissolved in 1 1 water) is as follows: Nonionizing substance (e.g., sugar)—1.86 Ionizing substance (e.g., salt)—3.72 Salt in water (%) °F °C 0 32 0 2.5 29 - 2 5 26 - 3 7.5 23 - 5 10 19 - 7 12.5 15 - 9 15 10 - 1 2 17.5 5 - 1 5 20 0 - 1 8 22.5 - 5 - 2 1 See Part 2: Defrosting Time; Freezer Sizes; Freezing Rate; Thermal-Arrest Time Freezomint A liqueur flavored with mint freight equalization A rebate given on transportation costs to meet competition from a supplier with a more convenient plant Freisa 1) A sweet, sparkling wine made from Nebbioli grapes; also a sparkling red wine; a dry or slightly sweet, Italian red wine. 2) A grape variety French-Alpine See Part 2: Goats, Milk Breeds French artichoke A vegetable whose flower is used as food French bean (kidney bean; Phaseolus vulgaris) One of many varieties of edible beans that produce a variety of shapes and colors of pods and beans French bread A long loaf of white, wheat-flour bread with a crisp crust and a soft interior; usually consumed within 6 h of baking French burnt peanut See candy French-Canadian food habits Animal products—lard, pork, salt fish Dairy—little cheese or milk used Fruit and vegetables—apples, beets, cabbage, peas, pickled green tomatoes, and turnips Grain products—cake, cornmeal, oatmeal, pastry, and white bread French-Canadian A hardy breed of dairy cattle, originally from France, that resembles the Jersey; black or black with yellow fawn stripe along the back French celery See Chinese celery French Charollais See Charolais French colombard A semidry wine with an appealing flavor and bouquet 314 French combing wool French combing wool Wool that is shorter than normal combing wool yet can be combed on French-style combs French cream See candy French dressing A temporary emulsion (must be shaken before use) of oil, acid (vinegar or lemon juice), and seasoning; paprika gives it a red color; min. 35% vegetable oil; the emulsifier is egg yolk and designated emulsifiers (max. 0.75%); the acid is vinegar or lemon juice (citric acid can be used for \ acetic acid in vinegar). Combination often used: f cup salad oil (corn, cottonseed, olive, peanut, or soybean oil); \ cup vinegar (cider, white, or wine); 1 tsp salt; 1 tsp sugar; dash pepper; \ tsp paprika; \ tsp mustard Other spices sometimes used are basil, celery, cloves, curry, garlic, ginger, nutmeg, onion, oregano, and tarragon; catsup also may be used. Sodium content: Home recipe—92 mg/tbsp (14 g) Bottled—214 mg/tbsp (14 g) Dry mix, prepared—252 mg/tbsp (14 g) See Part 2: Fats and Oils, Composition; French Dressing; French Dressing Variations frenched Beans that have been cut lengthwise into thin slivers French endive (Monk's beard; witloof chicory) A salad green with a long, compact head that is grown by placing chicory roots horizontally in moist soil; the pale slender leaves (6-10 in. long) are slightly bitter. 1 cup, trimmed, cut = 1.8 oz See chicory; endive French-fried onions Onion rings that have been dipped in batter and deep-fat fried French-fried potatoes (chips; French fries) Fingers of deep-fat fried (196-201°C, 385-395°F) potatoes See French fries French fries Potatoes that have been cut into thin strips, soaked in water, deep-fat fried, and sprinkled with salt; they should be moderately crisp on the surface and tender but not soggy throughout; often eaten with catsup 20 fries = 1 serving Procedure: 1. Use old potatoes. 2. Peel. 3. Cut into strips 2-3 in. long. 4. Soak in cold water for 1 hour. 5. Dry. 6. Cook in deep fat (385°F) for 3 minutes. Composition: fat 8-12% (absorbed during cooking); sodium 146 mg/2.5 oz (69 g) 10 3 | x |-in. pieces, fresh = 215 calories 10 31 X |-in. pieces, frozen = 170 calories Storage (frozen): 4 to 8 months at 0°F French fry To deep-fat fry food French frying Deep-fat frying food (e.g., eggplant, green peppers, onions, parsnips, potatoes, or sweet potatoes) in fat or oil at 370-385°F French ice cream In France, ice cream with a high percentage of egg or egg yolks; in the United States, a high percentage of butterfat or eggs See ice cream, French frenching Removing the meat (2 in.) from the end of a bone French kidney bean See pea bean French leg of lamb The tibia is left in the leg and frenched French Merino See Rambouillet French mustard See Part 2: Mustard, French French roast (continental roast; Cuban) A procedure for roasting coffee that produces a deep brown bean with the oil brought to the surface; it is darker than American roast and has a heartier body and sharper taste. French spinach See orache French-style bean Green beans cut at an angle (or sliced lengthwise) rather than horizontally French toast Pan-fried bread, usually coated with an egg-milk mixture French vermouth Dry and pale vermouth Freon Proprietary name for a series of nonflammable refrigerants based on fluorocarbons Freon mp bp 11 Trjichloromonofluoromethane -11 1 23.7 12 Dichlorodifluoromethane -15 8 -29.8 114 l,2-dichloro-l,l,2,2-tetrafluoroethane - 9 4 4.1 C318 Octafluorocyclobutane -41.4 -6 . 0 frequency The number of cycles per second (Hz) frequency distribution A summary table or graph showing the frequency of occurrence of individual values fresa A creamy, semisoft, surface-ripened, mild-flavored cheese made from goat's or cow's milk fresh 1) Describes a cow that has recently given birth to a calf. 2) Of food, recently produced (e.g., freshly baked bread); describes food that has not been frozen; describes a product, as grown, that has not been canned, dried, or processed; contains no preservatives; not stale; recent; new; not deteriorated. 3) Meat that has not been cured or cured and smoked, but that may have been frozen fresh beef sausage A sausage made from fresh or frozen beef, not including beef by-products; may not contain more than 30% fat and 3% added moisture See beef sausage, fresh fresh fish Fish preserved by chilling; thawed fish fresh freezer accumulation (FFA) Meat that is fresh, partly frozen, or solidly frozen, that has been accumulated in the last 15 days, and is in good condition fresh frozen Describes fresh meat that has been frozen frog [ Rana spp. (of the family Ranidae)] 315 freshness date Similar to expiration date but usually allows for normal home storage See quality assurance date freshness preservers Emulsifying agents that are used in baked goods to retard the rate of hardening; they do not retard flavor degeneration. fresh-packed pickles Fresh cucumbers that have been placed in a weak salt brine or weak vinegar-sugar solution and pasteurized (not cooked) fresh pork sausage A sausage made from fresh or frozen pork, not including pork by-products; cannot contain more than 50% trimmable fat or 3% added moisture Styles: Breakfast—fine grind; all pork; seasoned with salt, pepper, and sage; sold in links, patties, or bulk Country style—coarse grind; all pork; seasoned with salt and pepper, may or may not have sage; often smoked; sold in unlinked casings See pork sausage fresh receipts Merchandise that has just arrived fresh sausage A sausage that is made from comminuted fresh meats, such as beef and pork, and is seasoned but not cured or smoked; it may be stuffed into casings or sold in bulk form and needs to be fully cooked before consumption; e.g., brockwurst, coun-try-style pork sausage, fresh pork sausage, Italian-style sausage, pork sausage roll fresh smoked sausage Made from fresh, uncured meats and lightly smoked; it is not thoroughly cooked, however, and must be fully cooked before eating. freshwater drum (Aplodinotus grunniens) A food fish freshwater fish (Including ocean-dwelling fish caught in fresh water) Fish caught in fresh water, i.e.,- Pacific salmon, Atlantic salmon, and salmon trout; composition of edible portion 16% avg. protein; up to 20% fat in salmon fressures A moist, cooked, unsmoked French blood sausage medium-chopped, medium-seasoned (with onions and bread) pork, with meat, head, and rinds and not stuffed into a casing friable Easily pulverized or broken friandises Glazed fruit and small cakes fricandeau 1) Veal or other meat that is larded, glazed, and braised. 2) Slices of braised fish fricandelles (fricadelles) Fried meat balls made from beef or veal fricase Meat with sauce fricassee 1) To cook fowl, veal, or rabbit by braising or by braising and stewing; braised meat. 2) A type of ragout made by browning a meat that is then cooked covered in a sauce or liquid See Part 2: Braising Meat friction plug A closure held in place by friction fries The testicles of food animals friesche kaas cheese A soft cheese made in The Netherlands Friesian 1) A European black and white cattle; a mature bull weighs 2200 lb. See Holstein-Friesian. 2) A cheeseflavored with cloves and cumin Friesian clove A semihard, reduced-fat, usually wheel-shaped cheese made from cow's milk and flavored with cloves Friewer Shaughnessy medium See Part 2: Microorganism Reactions on Differential Tube Media frigate mackerel (Auxis thazard) A food fish frijole A bean, usually meaning pinto bean See bean, pinto frikandel (frikadel) A moist, cooked, unsmoked Dutch sausage made from finely chopped, heavily seasoned beef and pork that is not stuffed into a casing frill treatment The application of herbicide to a frilled area (cut) in the trunk of a woody plant frinault A soft cheese, made from cow's milk, with a blue rind frischkase A fresh, soft cream cheese made from cow's milk frit Fried fritted glass Ground glass that has been fused to form a sheet offiltering (porous) material fritter A deep-fried [in oil, 177-190°C (350-375°F)] ball of dough in which apples, bananas, vegetables, cheese, etc., are enclosed See Part 2: Frying Time fritterkorn (kornlet) A thick liquid that is obtained by boiling the milky liquid pressed from fresh corn kernels; used for making corn fritters, griddle cakes, muffins, puddings, and soups fritto-misto A mixed grill of deep-fried meat or vegetables fritz A moist, cooked, unsmoked Australian sausage made fromfinely chopped, medium-seasoned beef and pork stuffed into artificial casings friulans A cheddar-type cheese frizze (frizzie; soppresata; sopressata) 1) A dry (moisture-to-protein ratio 1.6:1 or less), irregularly shaped French-Italian sausage similar to unsmoked pepperoni; a dry sausage made from coarsely chopped, cured lean pork and a small quantity of cured lean beef; it is highly spiced and may be hot or sweet; not smoked; air-dried for 60-90 days Types: hot spice; sweet spice 2) A dried pork and beef sausage that is stuffed in a hog middle and dried without smoking for 60-90 days; it has a crinkled shape. See Part 2: Sausage Identification frizzle To fry thin meat at high temperature until the edges curl See salami; sopressata frog [Rana spp. (of the family Ranidae)] A web-footed, smooth-skinned, amphibious animal that lives around water and is capable of jumping long distances; the rear legs of larger frogs are used for food (in season May-September). Types: Bull or bellowing (R. catesbeiana) Green (R. esculenta) 316 frog [Rana spp. (of the family Ranidae)] Leopard (R. pipiens) Mute Equivalents: 1 pair of legs, jumbo size = \ lb 4 pairs of legs = 1 serving Bones are removed when the product is canned. See Part 2: Minerals, Food; Portion Size frogeye leaf spot See black rot fromage Cheese fromage a la creme A cream cheese made from cow's milk fromage, au With cheese See Part 2: Milk and Cheese, Composition fromage blanc A fresh cheese made from whole milk that is allowed to sour and is then drained; a thick curd cheese fromage de Bruxelles A soft, fermented cheese made from skimmed cow's milk See brusselskaas fromage de la mothe See chevre a la feuille fromage de monsieur A white, creamy, fermented cheese made from cow's milk fromage de Troyes A ricroi-type cheese matured in wood ashes See barberey fromage fort A flavored cheese paste fromage frais Fresh cheese fromage sec A pepper-covered, dry cheese made from cow's milk fromaggio Cheese fromgey A white cheese made from cow's milk front end of machine The feed end of a machine frontignan A sweet French dessert wine frost 1) To cover with frostings. 2) To chill until covered with ice crystals, e.g., by storing wet glasses in the freezer See Part 2: Frost Date, Autumn; Frost Date, Spring frosted 1) A glass, used for beverages, that is ice- or frost-covered, accomplished by allowing atmospheric condensation to collect on a cold glass. 2) A milk shake with dissolved ice cream frostfish A codlike fish See whiting frosting (icing) 1) A sweet material that is placed on the top and sides of a cake to add to the color, flavor, and texture of the cake; when used between layers, it is often called a filling. 2) Chilling a glass and allowing atmospheric moisture to condense on the cold surface frosting temperature See candy frothing Coating with flour and exposing to high heat frozen concentrated juices USDA grades: U.S. Grade A; U.S. Grade B; U.S. Grade C frozen custard A frozen mixture containing a custard base of cooked eggs and milk See ice cream, French frozen dessert Storage: tightly covered in freezer, use within 1 week; below 0°F use within 1 month; keeping hard-frozen prevents the formation of ice crystals. Before serving, place in the refrigerator for 10 (1 pt) to 20 ( | gal) minutes. See Part 2: Creams, Butter, and Frozen Desserts; Dairy Terms frozen dinner A frozen meal that must include three separate dishes from the following groups: cereal-based products; cheese; eggs; fish; meat; potatoes; poultry; rice; vegetables frozen food Food kept at or below zero degrees Fahrenheit (-17.5°C); cooking time for frozen vegetables is approximately one-half that required for fresh vegetables. Advantages of frozen food: Available all year Color and flavor preserved Nutrient content stable for months Usually unsalted Disadvantages of frozen food: High cost of appliance and energy Possibility of freezer burn Risk of repeated thawing Texture deterioration Storage: can be stored in the freezing unit inside a refrigerator for 1 week See Part 2: Fruit, Frozen Yield; Meat, Frozen Storage; Meat Storage; Microbiological Media; Poultry Cooking, Frozen; Vegetable Frozen Yield; Vegetables, Boiling Time, Frozen; Vegetables, Cooking Frozen frozen fruit Fruit that has been preserved by freezing; enzymatic darkening occurs in peaches during frozen storage unless they are packed in a syrup containing ascorbic acid (an oxidation inhibitor) and are properly packaged to reduce the amount of oxygen reaching the food. See Part 2: Fruit Servings per Pound frozen fruit juice Fruit juice (often concentrated) that has been preserved by freezing Storage: Keep frozen; cover reconstituted fruit juice and keep in refrigerator in glass or plastic container frozen, sharp- See sharp-freezing frozen storage If the freezer stops, food will remain frozen for the following times: Fully loaded, door closed—2 days Half-loaded, door closed—1 day With 25 lb dry ice, 10-ft3 freezer Fully loaded—3-4 days Half-loaded—2-3 days With 50 lb dry ice, 20-ft3 Fully loaded—3-4 days Half-loaded—2-3 days Food can be refrozen if the temperature is less than 40°F for no more than 2 days. See Part 2: Baked Products, Frozen Storage Life; Frozen Food Containers; Frozen Food Storage frozen vegetables Vegetables that have been preserved by freezing; vegetables (e.g., corn, green beans, lima beans, peas) can deteriorate enzymatically during frozen storage; they are normally heated briefly to 100°C to destroy the enzymes prior to freezing. fructose (fruit sugar; levulose) (C6H12O6) A six-carbon monosaccharide (hexose) that is widely distributed in nature; 173% as sweet as sucrose; mp 103°C; found naturally in honey and fruits H H—C —OH C = O HO —C—H H—C—OH H—C—OH H—C—OH H Pure fructose is produced from sucrose; high-fructose syrup is derived from corn. Fructose is used to prevent graininess in ice cream. Available forms: granular; liquid; powder; tablet See corn syrup, high-fructose See Part 2: Honey Composition; Sugar, Fruit; Sugar, Legumes; Sugar, Vegetables; Sweeteners, Sweetness; Sweetening Agents; Sweetening Compounds frufru Yogurt fruhstiick (breakfast cheese; lunch cheese) A small, round, limburger-type cheese fruhstuckskase A soft to semisoft, limburger-like, strongly flavored, surface-bacteria-ripened cheese made from skimmed cow's milk fruit The edible tissue resulting from the flower of a plant and usually containing the ripened seed; formed from the ovary of the flower Classes: berries; capsules; citrus; pepos; pomes; stone-bearing Cooking in liquid: Dense syrup—large shrinkage and hardening Syrup of 2 parts water to 1 part sugar—desirable for most fruit; slight shrinkage; yields a more transparent product Water—used for fruit that is to be cooked to a smooth pulp; sugar, if desired, is added after cooking. Grade Quality U.S. Fancy Premium U.S. No. 1 Good (most fruit) U.S. No. 2 Medium U.S. No. 3 Lowest USDA grades Fresh fruit U.S. Fancy U.S. No. 1 U.S. No. 2 Canned, frozen, or dried fruit U.S. Grade A U.S. Grade B U.S. Grade C Grades for processed fruit: U.S. Grade A, or Fancy—the very best fruits, with excellent color and uniform size, weight, and shape; having the proper ripeness and few or no fruitcake 317 blemishes; excellent to use for special purposes where appearance and flavor are important U.S. Grade B, or Choice—includes much of the fruit that is processed; very good quality, only slightly less perfect than grade A in color, uniformity, and texture; good flavor and suitable for most uses U.S. Grade C, or Standard—may contain some broken and uneven pieces; although the flavor may not be as sweet as in higher qualities, these fruits are still good and wholesome; useful where color and texture are not of great importance, such as in puddings, jams, and frozen desserts Equivalents: one 16-oz can = 4 |-cup servings if liquid is used = 2-3 servings if drained one 29-oz can = 7 |-cup servings if liquid is used = 4-5 servings if drained one lb, dried = 2 cups = 10 servings To remove stain from cloth: soak promptly in cold water; launder in hot water; bleach if necessary. Storage: can be frozen (0°F max.) See also vegetable See Part 2: Calcium; Calories, Daily Recommendations; Canned Spoilage Related to pH; Citrus Fruit Storage; Food, Composition; Food Guide; Frozen Food Storage; Fruit and Nut Rootstock; Fruit and Vegetables, Diseases; Fruit and Vegetables, Composition; Fruit, Availability; Fruit Classification; Fruit Composition; Fruit, Cooking; Fruit Dressing; Fruit, Dried, Simmering; Fruit, Frozen Yield; Fruit Grade Uses; Fruit, Growing Season, Storage Life; Fruit Harvest Dates; Fruit Inspection Labels; Fruit Juice Flavors; Fruit Label; Fruit Salad Dressing; Fruit Sauces; Fruit, Servings per Pound; Fruit, Simmering; Fruit Storage; Microwave Cooking, Fruit; Minerals, Plant or Animal Tissue; Moisture in Biological Materials; Mold, Food; Nicotinic Acid, Food; Nutrients in Crops; Oils, Seeds and Fruit; Organic Acids in Fruits and Vegetables; Portion Size; Potassium-Rich Foods; Riboflavin, Food; Rot Spoilage; Salad Dressing and Mayonnaise Variations; Spoilage, Carbohydrate Foods; Standards, Processed Fruit and Vegetable Products; Storage Times; Sugar, Fruit; Thiamin, Food; Vitamin A, Daily Recommendations; Vitamin A, Food fruit acid An acid that was originally found in fruit, e.g., malic acid (in apples) and tartaric acid (in grapes) fruit acid added Indicates that fruit acid has been added to a product to give jellying properties fruit bread A tea bread fruit butter See butter, fruit fruitcake A rich cake containing raisins and candied fruit; one 2 X l | x |-in. slice of dark fruitcake contains 55 calories. Storage: dampen cheesecloth with brandy, bourbon, or spirits and wrap cake in the cloth; place in a cake tin or wrap in aluminum foil and refrigerate; will keep for several weeks See Part 2: Baked Products, Frozen Storage Life; Grain Products, Composition; Water Activity, Organisms and Food 318 fruit, candied fruit, candied 1 cup, mixed, chopped = 6.4 oz fruit, canned 16 oz, served with liquid = 4 servings 16 oz, drained = 2-3 servings Storage: cool, dry place; storage life 1 yr; after opening, can be refrigerated in can (acid fruit and juices may acquire a harmless metallic taste); use within 2-3 days Freezing does not make the product unsafe unless the seal is broken. Rusting does not make the product unsafe unless the seal is broken. fruit cheese Made from fruit that has been slowly cooked until soft and thick, e.g., apple and gooseberry, black current, medlars, and quince fruit cocktail Mixed pieces or sections of fresh or canned fruit, served as an appetizer, sometimes containing whipped cream and served cold; the canned product may also contain added natural and artificial flavors, spices, vinegar, lemon juice or organic acids, or ascorbic acid (no greater than needed to preserve color); contains 5 tsp sugar per 0.5 cup 1 cup = 8-9 oz Fruit mixture commonly used (pears and peaches must be the greater part): Bartlett pears, diced (25-45%) Yellow cling peaches, diced (30-50%) Red maraschino cherries, halved (2-6%) Pineapple segments (dices or tidbits) (6-16%) Green-white seedless grapes, whole (6-20%) May also contain: Apples Apricots Berries Sucrose content of syrup: Extra light—10-14% Light—14-18% Heavy—18-22% Extra heavy—22-35% See Part 2: Calories, Daily Recommendations; Standards, Processed Fruit and Vegetable Products fruit cup A dessert made from mixed fruit (canned and/or fresh), sometimes with whipped cream; served cold fruit, dehydrated Fruit that has been dried to a maximum moisture level of 18-25% fruit, dried See dried fruit fruit fly (Rhagoletis cingulata; R. fausta) A fruit pest, approximately two-thirds the size of a housefly, that causes mis-shapen and prematurely colored fruit See cherry fruit fly fruit for salad (salad fruit) Grade A quality canned fruits that are used to make salads; one container has equal amounts of quarters or large slices of the following: Apricots (halves) Bartlett pears (halves, quarters, sixths, or eighths) Maraschino-style red cherries, whole (or pitted white cherries) Pears Pineapple (large segments, broken slices) Yellow cling peaches (halves, quarters, sixths, or eighths) Packed in heavy or extra-heavy syrup fruit grade Fresh, consumer: U.S. Grades A, B, C Fresh, wholesale: U.S. Extra Fancy U.S. Fancy—for some fruits, this is the top grade. U.S. No. 1 U.S. Utility or U.S. No. 2 No. 1 cookers Combination Processed: U.S. Grade A or U.S. Fancy U.S. Grade B, U.S. Choice, or U.S. Extra Standard U.S. Grade C or U.S. Standard—thrift quality fruit ice A tart, frozen dessert made from water, sugar, and fruit juice fruit juice Can be used as a natural food additive to color food Storage life: home-frozen (0°F)—4-6 months; frozen concentrate, opened and reconstituted—use within 2-3 days See juice, fruit See Part 2: Fruit Juice Flavors; Minerals (Trace), Limits; Spoilage, Carbohydrate Foods; Stabilizers, Thickeners fruit kernel The soft, edible part within the hard shell of the stone or nut of a fruit; sometimes used to make liqueurs fruitlet black rot See brown rot fruitlet brown rot See brown rot fruitlet core rot See brown rot fruit liqueur A beverage with high alcohol content and various degrees of sweetness, made by soaking extracts of fruit in spirits fruit moth See oriental fruit moth fruit moth, oriental The larva is a pinkish white worm (§ in. long), with a brown head, that feeds on growing twigs and maturing fruit fruit, pickled Fruit that has been pickled with salt and allowed to ferment fruit rot (Alternaria spp.; Botrytis cinerea; Cladosporium spp.; Penicillium spp.) A fungal disease of the raspberry and blackberry, causing the fruit to become soft, watery, and often covered with a (moldy) growth of fungus; warm, wet weather favors development of fruit rot. Gray mold fruit rot caused by Botrytis cinerea is the most common fruit rot of raspberries and blackberries in the field. Control: Pick only sound berries; handle with care and do not bruise; refrigerate; use fungicide spray. See heart rot fruit-set The development of the ovary after fertilization of the egg(s) when swelling of the ovary is noticeable fruit sugar See fructose See Part 2: Sweetening Compounds fruit vinegar Vinegar made from citrus fruit, dates, or bananas fruitworm The larva of various species whose hosts are cranberry, blueberry, and other fruits; damage is caused by larvae feeding on the fruit. Control: insecticides See cherry fruitworm; green fruitworm fruity flavor A flavor that is aromatic or fruitlike frukostkorv A moist, cooked, smoked Swedish sausage made from mildly seasoned beef and pork stuffed into a pork casing Composition: moisture 65% max.; fat 23% max.; binder 3% max. frumenty A sour gruel of wheat with milk frutigtal A Swiss cheese made from cow's milk fry 1) To cook in fat Types of frying: Pan fry or saute—to cook in \- \ in. of fat Deep-fat or French fry—to cook in fat deep enough to cover food To brown previously cooked foods—375-390°F (190-200°C) To cook and brown raw foods—360-375°F (182-190°C); croquettes 375-400°F; french-fried onions 385-400cF; french-fried potatoes 385-400°F; fritters 360-375°F 2) Small, young fish; whitebait fish See whitebait. 3) The intestines of pigs and lambs See Part 2: Frying Time; Lamb Cuts and Uses; Pork Cuts and Uses; Poultry Class; Variety Meat Preparation; Veal Cuts and Uses; Vitamin Retention, Meat fryer A chicken intended to be cooked by frying; usually larger than a broiler; a young chicken from 3 j to A\ lb See broiler See Part 2: Poultry Roasting fryer-roaster (fryer-roaster turkey) A turkey of either sex that is about 16 weeks old and is tendermeated with soft, pliable, smooth-textured skin and flexible breastbone cartilage fry test A test made under controlled and specified conditions to indicate relative stability of fat or oil by such parameters as the tendencies to smoke, discolor, or foam FSH See follicle-stimulating hormone FSIS Food Safety and Inspection Service of the USDA [formerly Food Safety and Quality Service (FSQS)] FSQS Food Safety and Quality Service of the USDA See FSIS FST See fob, stowed, trimmed F test A test of the hypothesis that two population variances (sf and sf) a r e equal; the variance ratio is computed and compared to a table of F values. See Part 2: F-Distribution ftinoporino A cheese made from sheep's milk fuba Corn bread fuchsin lactose broth A selective medium used in examination of water for Escherichia coli; the basic fuchsin dye inhibits gram-positive organisms. See Part 2: Microorganism, Selective and Differential Broths and Media, Water Filtration Plant fuder A wine container or cask made from oak 1 fuder = 220 (gal) fumaric acid 319 fudge A confection consisting of a flavored, supersaturated sugar solution; a crystalline candy made by mixing granulated sugar (2 cups), milk (1 cup), butter (1 tbsp) chocolate ( l | - 2 oz) or cocoa (4-7 tbsp) and cooked to 112-113°C (240°F) Vanilla or chocolate: 1 oz, plain =11 5 calories 1 1-in. cube, plain = 85 calories 1 oz, with nuts = 120 calories 1 1-in. cube, with nuts = 90 calories See Part 2: Calories, Daily Recommendations; Sugars and Sweets, Composition fuel A carbonaceous solid, liquid, or gas used for heating and cooking See Part 2: Fuel, Heating Value fu-fu See foo-foo •fug- (-fuge-) A syllable meaning flee or avoid fugu Globefish fu-ju A sufu soybean curd fula Balls (50 g) of cooked millet flour, sometimes with maize, rice, or sorghum flour; also a beverage, when mixed with water or milk fulani cheese A cheese made from cow's or goat's milk that is coagulated by the water extract of leaves of Calotropis procera; the curds are drained and pressed and may be dipped in red material obtained from sorghum stalks, rolled into balls, and sun-dried fuli See kumiss full 1) Describes a tea that has strength but no bitterness. 2) Describes a wine with abundant mineral salts and alcohol full bloom Having two-thirds or more of the plants in bloom fuller's earth A refining agent for fats and oils, composed of colloidal clay and silicious material full-fat soy flour A flour made from soybeans that are hulled, ground, and processed without fat removal; up to 23% fat and 43% protein full-feed To provide an animal with as much material as it will consume full-panel easy-open end A can with a scored panel on the metal end that has a tab attached, allowing the entire panel to be removed full pension (American plan) The same as the American plan, which includes three meals daily in the room rate (breakfast is Continental) fully cooked Describes food that has been cooked during the smoking process and can be served without further cooking; however, heating will develop additional flavor. The product should be refrigerated. See cooked; smoked temperature fumaric acid HOOCCH (trans) HCCOOH A white, odorless, organic acid that is used in beverages and baking powder and as an antioxidant; also used to add tartness to dry foods (67-72% as tart as 320 fumaric acid anhydrous citric acid) and as a food acidifier, a pH control agent, and a flavoring agent Storage: well-closed container See Part 2: Acidulants; Maple Syrup Composition; Organic Acids in Fruits and Vegetables fumeol Refined smoke used to make liquid smoke fumet An essence of fish, meat, or game fumigation Killing pests (e.g., vermin, insects, bacteria, mold) by exposure to fumes or gases Commonly used fumigants: ethylene oxide; hydrogen cyanide; methyl bromide; sulfur dioxide See Part 2: Fumigants funazushi A dark, salty, fermented, carp paste, with cooked rice containing koji fundus The lower portion of the stomach; base; bottom fungal amylase An enzyme produced by Aspergillus oryzae Fungcheng (rice-bran pig) A prolific, black, razorback, bacon pig from Kiangsu province, China Fungi A higher order (division) of the protista kingdom whose members do not contain chlorophyll and therefore are unable to synthesize their own foods, obtaining their nourishment from dead or living organic matter; they range in size from single-celled microscopic yeasts to multicellular plants (the body of such a plant being known as mycelium) reproduce by fission, budding, or spores; e.g., molds, mushrooms, slime molds, toadstools, and yeasts See Part 2: Fungi Food Products; Microorganism, Media fungicide A chemical used to kill, to destroy, or to protect against fungi (and other related growths) on plants; e.g., sulfur, lime, Bordeaux mixture See pesticide fungistat A substance used to prevent the growth of fungus fungus A plant, without chlorophyll, that reproduces by spores See fungi Fo unit Heat treatment equivalent to the number of minutes at 250°F F unit The thermal death time of organisms may be expressed as F values with a subscript indicating the temperature in degrees Fahrenheit (e.g., F200). See Part 2: Thermal-Death-Time Curve Funk, Casimir A Polish biochemist who coined the word vitamin from "the amine of life" fura Balls of cooked millet or sorghum flour fura-fura See fra-fra furazolidone A drug used in poultry to promote growth, to increase feed efficiency, to maintain feed consumption, and to reduce death losses furcellaran (Danish agar; furcelleran) A gum extracted from a sea-growing red algae (Furcellaria fastigiata); a white, odorless, general-purpose, natural colloid that is used in food as a stabilizer, an emulsifier, a thickener, and as a gelling agent furfural See oat furfurame A baked bread that is made from a dried flour produced by fermentation of the pseudostem of ensete or false banana furlong (fur) A unit of linear measure 1 fur = 660 feet (ft) = 220 yards (yd) = 201.168 meters (m) = 40 rods (rd) = 0.125 mile (mi) 8 furlongs = 1 statute mile furmural CHO Used as a flavoring agent in food; sp. gr. 1.154-1.158 Storage (short-term): tight, glass container in a dark place furotake Straw mushroom fur-sheep See Part 2: Sheep Breeds fu-ru A sufu soybean curd fusarium A fungal disease that affects tomato plants Control: Change plots every year or plant one of the resistant varieties. See Part 2: Mold, Food; Molds, Mycotoxins fusarium brown rot A decay of oranges and lemons that is caused by several species of the genus Fusarium and occurs on fruit held in storage for long periods; infection starts at the stem end as a soft brown spot and the fungus grows through the center of the fruit, causing internal breakdown and reddish brown discoloration. Storage: 40°F (suppresses development) fusarium stalk rot See Part 2: Sorghum Diseases fusarium wilt A fungal disease; the first symptom in tomato plants is yellowed leaves, which gradually wilt and die; it continues up the stem until the foliage is killed and the plant dies. Control: plant resistant varieties See stem rot fused rock phosphate A fertilizer material that contains 30% total P2O5 fusel oil A by-product of alcohol fermentation containing a high percentage of mixed amyl alcohols fusion point See heat of fusion; melting point fu-su A sufu soybean curd futira A wheat pastry filled with dates, honey, raisins, sugar, cinnamon, and cloves futures The purchase or sale of contracts that call for delivery of a specified volume of a commodity at a specific place and time; contracts for immediate sale but future delivery futures contract A contract to buy or sell (to make or take delivery) a specific amount of a commodity for delivery at a future time (or period of time) and place; a uniform, transferable contract subject to Exchange rules, requiring that a certain grade of a commodity fynbo 321 is received or delivered at a specific future date; futures contracts are traded under standardized terms; all trades in the same contract have the same unit of trading, the terms of all trades are standardized, and a position may be offset later by an opposite trade in the same contract. One contract for corn, oats, soybeans, or wheat is equivalent to 5000 bushels. fuyong See fooyong fu-yu A sufu soybean curd fu yung See fooyong FV Folio verso (on the back of the page) F value See F unit fylde A hard English cheese fynbo A hard, rich, yellow, gouda-type cheese with holes GG See conductance; G value G-4 A Griffith antioxidant containing propyl gallate, lecithin, corn oil, and citric acid Ga Symbol for the element gallium gadeUes See potato apple gadfly Horsefly gado-gado A cooked vegetable (cabbage, carrot, bean, bean sprout) salad with a sauce gadoleic acid An unsaturated fatty acid found in certain vegetable oils See Part 2: Fats and Oils, Fatty Acid Composition; Fatty Acids and Their Properties; Unsaturated Fatty Acids gadolinium (Gd) A rare earth element of the lanthanide series; at. no. 64; at. wt. 157.26; Group IIIB of Periodic Table; oxidation state + 3; electron configuration 2 - 8 - 1 8 - 2 5 - 9 - 2 orbit K L M N O P gaffelbitar Herring preserved in 10-12% salt; small chunks of skinless, boneless, fat herring packed in olive oil or sauce gag See grouper gage See gauge gahi A variety of millet gahlet Shallow-fried cakes made from millet or sorghum flour gaibalin A type of fula gai choy A bitter, green vegetable See Chinese mustard gaiskasli See ziegenkase ga kenkey Acidic, whole meal, maize dumpling galabart A semidry, cooked, unsmoked French pork blood sausage made from coarsely chopped, medium seasoned, head meat, rind, tongue, lung, heart, and possibly bread and stuffed into beef casings. galacian A semidry, cooked, smoked American sausage made from medium chopped, mildly seasoned, cured beef and pork cooked at a high temperature and stuffed into a beef casing; has a wrinkled appearance resulting from rapid air cooling galactopoiesis Maintenance of lactation galactose (C6H12O6) A six-carbon monosaccharide (hexose) found in combination with other sugars in legumes, agar, pectin, and gum; 32% as sweet as 322 sucrose; a constituent of lactose H C = O HC—OH HO—CH HO—CH HC—OH HC—OH H See Part 2: Sugar, D-Aldehydo; Sweetening Compounds galacturonic acid methyl ester A monosaccharide derivative used as a building block in nature C—C—CH q H | II c—o HO OH XT C/H \? CH galangal (Alpinia offecinarum) Plant whose root produces a mild form of ginger galanga root See laos galantina A moist, cooked, unsmoked Argentinian sausage made from finely chopped, medium seasoned (white pepper, salt, nitrite, peas in halves, ground cinnamon, ground mace), beef, pork (and backfat), and wheat flour, made in molds covered with caul fat and cooked. galantine 1) An edam-type cheese. 2) A chilled, pressed poultry or meat (e.g., veal) in its own jelly Galician sausage A wrinkled sausage produced from cured beef and pork that is seasoned and stuffed into beef rounds. It is smoked at a high temperature and cooled in a blast of air. galil A strong-flavored, blue cheese made from sheep's milk gall 1) Bile secreted by the liver. If it is allowed to touch meat, it will impart a bitter flavor. 2) Swelling on leaves See crown gall galla Dried flour produced from the fermented pseudostem of ensete or false banana gamma (T, 7 ) 323 gallbladder A sac or receptacle located close to the liver whose function is storage of bile See Part 2: Liver gallego A tilsit-type cheese galliano Slightly sweet, vanilla-flavored, herb liqueur gallinaccio (Cantharellus cibarius) Mushroom gallium (Ga) A metallic element; at. no. 31; at. wt. 69.72; Group IIIA of Periodic Table; oxidation state + 3; liquid at 85°F; electron configuration 2 - 8 - 1 8 - 3 orbit K L M N gall maker An insect that lives inside swellings (galls) on leaves and stems; the larvae are tiny and greenish yellow, yellow-orange, or reddish in color and cause unsightly swelling on leaves and canes and weaken the plant. gallon (dr gal; dry; dry gal; U.S.) A measure of volume 1 dr gal = 268.803 cubic inches (in.3) = 4.65460 U.S. liquid quarts (liquid qt; U.S.) = 4.40492 cubic decimeters (dm3) = 4 U.S. dry quarts (dry qt) = 1.16365 U.S. liquid gallons (liquid gal) = 0.15556 cubic foot (ft3) = 0.125 U.S. bushel (bu; U.S.) = 0.005761 cubic yards (yd3) gallon (Brit.; Canadian; gal; Imp.; imperial; liquid) A measure of volume 1 imperial gal = 4545.96 milliliters (ml) = 277.274 cubic inches (in.3) = 160 British fluid ounces (oz; Brit.) = 10.0221 pounds (lb; av) H2O at 60°F or 10 lb at 16.7°C (62°F) = 4.546 liters (1) = 4.54 cubic decimeters (dm3) = 4.30128 U.S. liquid quarts (liquid qt; U.S.) = 4.1267 U.S. dry quarts (dry qt; U.S.) = 4 British fluid quarts (Brit, fl.) = 1.20094 U.S. liquid gallons (liquid gal; U.S.) = 1.0317 U.S. dry gallons (dry gal; U.S.) = 0.1605 cubic foot (ft3) = 0.12896 U.S. bushel (bu; U.S.) = 0.0059429 cubic yard (yd3) = 4.546 X 10 ~3 cubic meter (m3) gallon (liquid; liquid gal; U.S.) A measure of volume 1 liquid gal = 61440 minims = 3785.434 cubic centimeters (m3) = 3785.33 milliliters (ml) = 1024 drams (U.S. fl.) = 231.00 cubic inches (in.3) = 133.23 ounces (Br. fl.) = 128 fluid ounces (fl. oz; U.S.) = 32 gills = 8.34545 pounds (lb; av) pure H2O at max. density = 8.3370 pounds (lb) H2O at 60°F = 8.330 pounds (lb) H2O at 20°C = 8 pints (pt; liquid) = 4 U.S. liquid quarts (liquid qt; U.S.) 1 liquid gal = 3.78533 liters = 3.43747 U.S. dry quarts (dry qt; U.S.) = 0.85937 U.S. dry gallon (dry gal; U.S.) = 0.83268 gallon (British) = 0.13368 cubic foot (ft3) = 0.10742 U.S. bushel (bu; U.S.) = 0.004951 cubic yard (yd3) = 3.785 X 10 ~3 cubic meters (m3) = 3.78543 cubic decimeter (dm3) = 0.031746 barrel (U.S. liquid) See Part 2: Volume; Water, Weight and Volume gallon (U.S. or Brit.) per acre (gal / acre) Weight per unit of area 1 gal (U.S.)/acre = 9.353 liter per hectare (1/ha) 1 gal (Brit.)/acre = 11.232 1/ha gallon per minute (gpm) A rate of flow 1 gal/min = 8.0208 cubic feet per hour (ft3/h) = 0.227 cubic meter per hour (m3/h) = 0.06308 liter/second (1/s) = 2.228 X 10 ~3 cubic feet per second (ft3/s) Galloway A breed of beef cattle that originated in southwestern Scotland; they are black, polled, smaller than the Angus, and have long curly hair See Part 2: Beef and Dual-Purpose Cattle gallstone A calculus in the gallbladder usually formed from cholesterol or calcium; they may require surgical removal gallways A whiskey liqueur flavored with coffee and honey galotiri A white, brined cheese made from sheep's milk galvanize To coat with zinc by dipping or electroplating galvanized See zinc galvanometer An instrument to measure the direction and potential force of an electrical current -gam- A syllable used to indicate marriage Gamay 1) A red wine. 2) A grape used to produce red or rose table wine gambrel stick A metal or wooden stick placed in the tendons of the rear legs to support a carcass when it is hung on a rail game Any edible wild animal or bird hunted either for food or for amusement Birds: dove; duck; grouse; partridge; pheasant; quail; snipe; turkey; woodcock Animals: bear; boar; deer; hare; rabbit; raccoon; squirrel Big game usually refers to deer, moose, etc. See Part 2: Meat and Meat Products Composition game chips Thin slices of salted and deep-fried potato gamel A schnapps-type spirit gamma (F,y) Greek letter that is the English equivalent of g; third in a series; sometimes used as a 324 gamma (r, 7) metric unit of weight equivalent to a microgram; 1 gamma = 0.001 milligram (mg) = 0.000001 gram (g) gamma globulin A protein found in blood and colostrum that has disease-fighting qualities gamma ray (7) High-energy, high-frequency, electromagnetic radiation produced when an unstable atomic nucleus releases energy in order to gain stability; similar to X-rays but of shorter wavelength gammelost (Mucor ramosus; Penicillium roque-forti) A large (3-kg), cheese made from skimmed (low-fat) cow's milk and coated with blue-green surface mold; a Norwegian, sour, skimmed-milk cheese gammon Ham or strip of bacon that has been salted and smoked or dried; hind legs from Wiltshire sides; hind leg of pig gamy An off-flavor in meat due to incipient decomposition -gamy Suffix that indicates marriage gamza A light, red wine gander Male goose See goose ganjong A soy sauce made with cayenne pepper GAO General Accounting Office; Government Accounting Office of the U.S. Congress gaper 1) Bivalve {Mya truncata). 2) Term used for soft-shelled clams. 3) Term used for sea bass gaperon A ricroi-type cheese made from cow's milk and flavored with garlic or peppercorns and matured gar A number of varieties of fish with a long, narrow jaw; a freshwater pike-like (Lepisosteus osseus) fish garam masala Curry powder; spice blend of cardamom, cinnamon, cloves, coriander, cumin, and pepper garam nimboo achar Spiced lime packed in oil garbage Miscellaneous food waste; a possible energy source Hotel and restaurant, Institutional, Composition boiled boiled Dry matter (%) 49 18 Protein (%) 8 3 Fat (%) 10 3 Fiber (%) 1 0.5 Ash (%) 3 1 See Part 2: Wastes, Agricultural and Industrial garbage hogs Hogs that are fed garbage garbanzo (ceci pea; chick pea) A pea-like plant containing 1 or 2 rough-surfaced, rather large peas per pod; round, light brown bean used in Spanish and Oriental cooking; canned chick peas; similar to peas in appearance and flavor; used as a vegetable and in soups and salads 1 cup, dry = 7.1 oz See bean, garbanzo; chick pea; pea garbanzo bean See bean, garbanzo garbanzo pea Chick pea garbure A bacon and vegetable soup; ragout garden cress (Lepidium sativum; Sometimes erroneously called pepper grass) A green, spring, annual vegetable similar to watercress salad greens but grown in soil; used for garnish and in salads. Season Variety (days) Leaves Flavor Use Curlycress 10 Dark green; Pungent Salad, curled Sandwich, Garnish, Sprouts Mega 50 Large Salad Salad Cress 10 Large Salad, Sandwich gardenia See Part 2: Essential Oils garden lemon See cucumber garden mint See spearmint garden symphylans An active, small, fragile, whitish, centipede-like arthropod; newly hatched larvae have six pairs of legs; another pair is added after every molt until there are 12 or more pairs; adults have 15 body segments and are about \ in. long Control—difficult because only 35% of the population can be found in the upper 6 in. of soil at any one time garfish A long, thin saltwater fish {Belone belone; not the freshwater gar) Atlantic See gar pike Sea, Australia—species of Heporhamphus, Aorhamphus, and Hemirhamphus garget See mastitis gari Acidic, partially gelatinized granules of cassava garin acha Thick, porridge gruel made from sorghum or millet and sweetened with honey or sugar garlic (Allium sativum Linn.) A sulfur-contain-ing, bulb-like root composed of several (approximately 10) bulbils (cloves) encased in a membrane; used as spice and seasoning; allicin is responsible for the characteristic odor; available fresh, dried (crushed, ground flakes, powder), oil, mixed with salt forms, in butter, and in vinegar. Crow garlic (A. vineale) Crushed garlic—strongest flavor Field garlic (A. oleraceum) Frozen food—flavor increases in potency Heated garlic—flavor diminishes Red garlic—skin covering cloves is rose-tinged Splits—outer skin split exposing cloves White garlic—skin covering cloves is white Variety Season Cloves flavor California White 110 days Extra Select Jumbo 395 days from seed Huge Mild 6 in. 1 tbsp, minced = 6-8 cloves 1 garlic clove, peeled, crushed, and finely chopped = | tbsp 1 oz raw garlic = | oz garlic juice = \ oz garlic powder 1 tsp dehydrated powder = 2.8 g 1 tsp dehydrated flakes = 2 g When eaten by cattle garlic imparts an off-flavor to milk and meat. Composition Powder Raw clove Moisture (%) 6-7 61 Protein (%) 16-17 6 Fat (%) 0.6-0.8 0.2 Carbohydrate (%) 72-73 31 Fiber (%) 1.5-2 Ash (%) 3-4 1.5 Sodium [(mg/tsp), 3 g] 1 When tops are ripe the plant is pulled and the bulbs are allowed to dry (in sun), braided and stored in a dry, cool (do not freeze) place Storage (dry): 32°F; 70-75% relative humidity; 6 mo. storage life See Part 2: Essential Oils; Minerals, Food; Minerals, Plant or Animal Tissue; Planting Density; Spices, Microbial Content; Storage; Vegetables Classification; Vegetable Planting and Maturity Chart; Vegetable Planting Chart; Vegetable Storage; Vegetable Yields garlic butter A blend of one garlic clove to 2 tbsp of butter garlic, dehydrated Forms: chopped, granulated, ground, large slices, minced, powder garlic mustard Pot herb garlic oil Volatile oil obtained by steam distillation of Allium sativum; yellow, strong-smelling fluid obtained from crushed garlic bulbs or cloves; used as a flavoring agent for food; sp. gr. 1.040-1.090 Storage: full, tight, glass container in a cool, dark place garlic salami A moist, cooked, smoked Australian sausage made from medium chopped, heavily seasoned (garlic), beef, stuffed into artificial casings garlic salt A mixture of garlic powder, salt, and starch Composition: Sodium 1850 mg/tsp (6 g) garlic sausage A moist, cooked, unsmoked Australian sausage made from finely chopped, medium seasoned, beef, stuffed into artificial casings See knackwurst garlic vinegar Flavored vinegar made by adding peeled and bruised garlic to vinegar for one month and then filtering garni In travel, indicates that a hotel has no dining facilities garnish Flavorful, colorful, decorative, small pieces of food used to accompany other food; addition to food that improves its appearance and flavor; to decorate a serving of food with colorful items, such as parsley, radishes, etc. garos Fish sauce gar pike (Belone belone) Food fish garri Meal made from cassava tubers garulla Bun garum A salt and fish sauce garvock See sprat gas 1) The least dense of the three states of matter, in which the molecules move about freely, exerting pressure equally in all directions. At constant temperature the volume of a confined gas is inversely proportional to the applied pressure (Boyle's law). Equal gastrosuccorrhea 325 volumes of different gases contain the same number of molecules (Avogadro's law). See also gas law. 2) See also natural gas See Part 2: Fuel, Heating Value gas constant (R) R = 8.48 X 105 (kg/m2) (cm3)/(lb-moleXK or °C) = 18510 (lb-force/in.2Xin.3)/(lb-moleX°R) = 1546 (ftXlb-force)/(lb-moleX°R) = 10.73 (lb-force/in.2Xft3)/(lb-moleX°R) = 8.314 joules/(g-moleXK or °C) = 1.987 (Btu)/(lb-moleX°R) = 1.987 chu/(lb-moleX°K) = 1.987 g-cal/(g-moleXK or °C) = 0.7302 (atmXft3)/(lb-moleX°R) = 0.0821 (atmXl)/(g-moleX°K) gasket Pliable material used to seal (e.g., hermetic seal) two surfaces; a filler (usually made of paper or rubber) used in a seam to make it hermetically tight gaskin Stifle to hock of hindfoot of a horse gas law pu = RT, where p = pressure v = volume R = gas constant T = absolute temp. gas, natural Obtained by boring into the earth; usually free of sulfur See natural gas gasohol Blend of 90% gasoline and 10% anhydrous ethyl alcohol; 121,000 Btu/gal gasoline A mixture of hydrocarbon liquids used for automotive fuel; 125,000 Btu/gal See petroleum See Part 2: Fuel, Heating Value gasoline gas Heated burners vaporize gasoline, which, in turn, is burned, producing a blue flame gaspergou croaker See sheephead gassing Air is removed and replaced with a gas (often carbon dioxide or nitrogen) gastradenitis Inflammation of glands in the stomach gastrectasia Dilatation of the stomach gastric Pertaining to the stomach gastric juice A mixture of hydrochloric acid, mucin, pepsin, rennin, and gastric lipase secreted by glands in the stomach to aid digestion; pH about 2.0 See Part 2: pH Values of Biological Materials gastritis Inflammation of the stomach gastrocnemius A large muscle behind the tibia that is attached to Achilles tendon; in cross section of the hind shank it is a large U-shaped muscle to the rear of the tibia gastroenteritis Inflammation of the stomach and the intestines See Part 2: Infectious Diseases, Food-borne gastrointestinal Relating to the digestive organs (stomach and intestines) See Part 2: Organ Weights gastronomy The preparation and appreciation of gourmet food; epicurean taste; art of good eating See also gourmet; epicure gastrosuccorrhea Secretion of too much gastric juice 326 gateau gateau A cake GATT General Agreement on Tariffs and Trade gattinara A dry, Italian, red wine made from Nebbiolo grapes gatty gum See gum ghatti gauche A tea bread rich in fruit gaucho Low-fat, high-protein, semisoft, small (200 g) wheels of cheese made from cow's milk gaufrettes Wafers with dessert gauge (gage) Thickness of a metal or other material; height; an instrument to measure pressure See Part 2: Film Gauge gau gee A pork- or shrimp-filled dumpling that is deep-fried, stir-fried, or served in soup gauss (G) A measure of magnetic flux density 1 G = 6.452 lines/square inch (in.2) = 1 maxwell/square centimeter (cm.2) = 1 gilbert/square centimeter (cm.2) = 0.7958 amp-turn/square centimeter (cm.2) = 1 x 10~4 weber/square meter (m.2) = 6.452 X 10~8 weber/square inch (in.2) = 1 x 10 ~8 weber/square centimeter (cm.2) gautrias A cylindrical (3-4.5 kg), medium flavor, semisoft French cheese made from cow's milk gazoz Lemonade containing carbon dioxide (CO2) gazpacho Salad made from bread crumbs, cucumber, onion, tomato, vinaigrette with garlic gazpacho, canned soup Ready to Composition serve Moisture (%) 93.8 Protein (%) 3.6 Fat (%) 0.9 Carbohydrate (%) 0.3 Fiber (%) 0.3 Ash (%) 1.4 GC Gas chromatography GC medium See Part 2: Microorganism, Media GC ratio The percentage of guanine + cytosine in DNA Gd Symbol for the element gadolinium Ge Symbol for the element germanium gebie Shrimplike crustacean gebne beide A fresh, cube-shaped, cream cheese made from cow's, sheep's, goat's, or buffalo's milk geeche lime A chutneylike relish geelbek (.Atractoscion aequidens) A food fish geese Plural of goose Classes: Young goose—may be of either sex; has tender meat and a windpipe that is easily dented Mature goose (old goose)—may be of either sex and has toughened flesh and a hardened windpipe Medium size wild geese; dressed = 2.5 lb See goose gefilte fish (jefullte fish; Jewish fish) A Jewish dish made from whitefish and yellow pike that is formed into balls or patties and cooked very slowly in fish broth; stuffed fish or fish balls geheimratskase A gouda-type cheese geisenheimer A white wine geitost A cheese made from goat's milk whey gel A colloidal solution of such hydrophilic materials as gelatin, agar, pectins, and starch paste dispersed in water; such solutions set to a firm jelly as a result of the interlocking of the long-chain macromolecules; can be returned to liquid form by heating (reversible gel) Type gels: Elastic—agar pectin Inelastic—gum arabic, silicic acid See Part 2: Gums and Gelling Agents; Gums and Gelling Agents, Characteristics gelatin (gelatine) An odorless, colorless to slightly yellow, tasteless, hydrophilic protein made from collagen (bones, skin, tendons) that forms stiff gels when added to water (2-5%); 1 tbsp/pt of liquid is often used; widely used in food products for its thickening and water-binding properties; will soften at 80°F; used as a jelly base for desserts and salads, an emulsifier, in candies and marshmallows, and in frozen desserts. Types: Plain and uncolored—used to gel foods; available granulated (unsweetened and unflavored) \ oz makes 1 pt 1 envelope of unflavored gelatin will support 2 cups of liquid 1 envelope of unflavored gelatin will support 1.75 cups of liquid and solid fruit, vegetables, or meat Flavored and mixed with sugar—used to make pudding; available powdered (sweetened and flavored) 3 oz makes 1 pt 10% gelatin, sugar, citric acid or other acids, synthetic and natural flavors, and artificial colors Extracted from: bones, connective tissue, and skins Forms: sheet (transparent, brittle), granular (most common), and XXXX-powdered (used in ice cream) Types: A—derived from acid-cured tissue; isoelectric point pH7-9 B—derived from alkaline tissue; isoelectric point pH 4.7-5 Equivalents: 1 envelope, unflavored, dry = 7 g 4 tbsp, granulated = 1 oz 4 cups, granulated = 1 lb 1 cup = 150 g (5.3 oz) 1 package, flavored = 3 or 6 oz 1 cup, dry = 6.6 oz 1 cup, prepared = 8.4-9.8 oz Gelatin dissolves when heated above 35°C (95°F) and absorbs 5-10 times its weight in water; max. 1-2 tbsp of acid (lemon juice, vinegar, wine, or other acid) will make the mold softer and more fragile; raw pineapple juice will interfere with setting and acid will decrease gel strength Powdered: sweetened Dessert prepared with powder Composition and flavored and water Moisture (%) 13 84 Calories per gram 0.5 Protein (%) 86 2 Fat (%) 0.1 0 Carbohydrate (%) 14 Ash (%) 1 Has poor nutritive value because of low tryptophan content; is pareve See agar-agar; collagen; gelation See Part 2: Calories, Daily Recommendations; Gums and Gelling Agents; Gums and Gelling Agents, Characteristics; Minerals (Trace), Limits; Protein Factors; Salad Dressing and Mayonnaise Variations; Stabilizers, Thickeners gelatinize To cook starch in water to the point where swelling of the granules occurs and a viscous solution is formed; temperature at which this occurs varies with starch variety and modification gelatinized Starch granules are ruptured by moisture, heat, pressure, and sometimes by shear gelatinous A sticky, jellylike texture gelation Setting or stiffening of a gelation solution at 10-16°C (50-61°F) gelato An ice cream with little air incorporated that is rich in color and flavor; contains approximately 12% milk fat, no eggs, and only natural ingredients Gelbvieh A yellow (cream to red-yellow), medium sized, alpine, German breed of beef cattle with high fertility rates; from four triple-purpose, yellow breeds: Glan-Donnersburg; Yellow Franconian; Limburg; Lahn gelbwurst 1) An American sausage made from medium to coarsely chopped, cooked or uncooked, smoked or unsmoked meat; available in large diameter links, rings, or large diameter casings for slicing. 2) A moist, cooked, unsmoked western German sausage made from finely chopped, mildly seasoned, beef and pork, without nitrite, stuffed into an artificial casing gelderse rookworst Moist sausage made from coarsely chopped, uncooked, heavily smoked, beef gelderse rookworst onverpakt A moist, uncooked, smoked Dutch sausage made from fine- or medium-chopped, medium-seasoned, beef and pork that is fermented and stuffed into a pork or artificial casing gelderse rookworst verpakt A moist, cooked, smoked Dutch sausage made from fine- or medium-chopped, medium-seasoned, beef and pork that is fermented and stuffed into a pork or artificial casing gelding A male horse castrated before advanced sexual development (2 years old) gelling agent See agar-agar; gel; gelatin; pectin -gen- Syllable that denotes produce or originate gendarme 1) Square-loaf, farmer sausage made from beef and pork. 2) A semidry, uncooked, smoked genome 327 French sausage made from coarsely chopped, medium seasoned, beef and pork that is fermented and stuffed into pork casings with square sections gene The simplest unit of inheritance; made up of DNA; small sections of a DNA molecule that consist of specific numbers of nucleotides linked in a specific sequence. They can reproduce themselves, control the synthesis of protein, and control the characteristics of a cell General Accounting Office (GAO) An agency of Congress that investigates the operations of programs and the expenditure of appropriated funds General Agreement on Tariffs and Trade (GATT) Multilateral agreement that establishes rules and guidelines for regulating world trade among members and provides a forum for countries to resolve trade disputes generally regarded as safe (GRAS) A Food and Drug Administration term for a group of chemicals that by current knowledge are safe to use in food. Chemicals first added to food after Jan. 1, 1985 have to be tested for safety to be on this list. Usually these chemicals can be used in unlimited quantities generation time The time required for a newly divided cell to grow and divide again generation time time no. of generations elapsed time no. bacteria at end of period 3.3 log no. bacteria at start or zero time no. = number generic Food that does not carry a brand or grade as a guide to quality genetic engineering (biotechnology) A process of developing new plants and animals by combining genes into new forms and combinations genetic line See variety geneva (genievre; jenever; Hollands; schiedam) A strong Dutch gin flavored with juniper; high alcohol content (47-49%); not aged. See genievre See Part 2: Minerals, Trace, Limits genevoise sauce A fish stock, butter, and wine sauce containing vegetables, herbs, and pepper, flavored with anchovies genievre A gin (plain spirit) flavored with juniper berries See geneva genipap (genipop; Genipa americana) A subacid, greenish white fruit or berry with a purple juictf; eaten fresh or made into jam, preserves, conserve, or marmalade Genoa salami A coarsely chopped salami made from beef and pork genome The self-replicating portion of a cell; a complete set of hereditary factors of a cell 328 genotype genotype The fundamental hereditary or genetic construction of an individual Genova See Geona gentaine See enzian gentian Plant whose flower is used to flavor liqueur; bitter herb whose root is used as a tonic genus (pi. genera) A taxonomic classification between family and species; a group of related species; the first (capitalized) word of a scientific name geometric isomers See cis-trans isomers Geona (Genova) A coarsely ground, unsmoked, dry (moisture-to-protein ratio 2.3:1) sausage made with mostly pork (sometimes a small amount of beef is used) and placed in a natural casing geophagia Eating of products (e.g., clay, soil) normally considered inedible Georg fungus medium Microbiological medium used for the isolation of fungi; contains penicillin, streptomycin, and cycloheximide; all dermatophyte species grow, whereas bacteria and saprophytic fungi are inhibited See Part 2: Microorganism, Media Georgia bind See Saffle Geotrichum Mold sometimes found on food machinery geradner A muenster-type cheese geraniol > - CH2OH A naturally occurring odor compound that smells like sweet rose; can be artificially produced; used as a flavoring agent in food; sp. gr. 0.870-0.886 Storage: full, tight, glass container in a cool, dark place geranium oil Oil obtained by steam distillation of leaves of Pelargonium graveolens; used as a roselike flavoring agent in food; sp. gr. 0.886-0.899 Storage: full, tight, glass container in a cool, dark place See Part 2: Essential Oils geranyl acetate CH2OC=O CH, Used as a floral-like flavoring agent in food; sp. gr. 0.900-0.915 Storage: full, tight, glass container in a cool, dark place geranyl benzoate Used as a floral-like flavoring agent in food; sp. gr. 0.978-0.985 Storage: full, tight, glass container in a cool, dark place geranyl butyrate CH2OC=O (CH2)2CH3 Used as a rose- and fruitlike flavoring agent in food; sp. gr. 0.888-0.904 Storage: full, tight, glass container in a cool, dark place geranyl formate CH2OC=O H Used as a roselike flavoring agent in food; sp. gr. 0.906-0.915 Storage: full, tight, glass container in a cool, dark place geranyl phenylacetate C H 9 0 C = 0 Used as a honey- and roselike flavoring agent in food; sp. gr. 0.970-0.978 Storage: full, tight, glass container in a cool, dark place geranyl propionate CH2OC = Used as a fruity, floral-like flavoring agent in food Storage: full, tight, glass container in a cool, dark place geriatric Of or related to the aged germ 1) A common name for bacteria. 2) The embryo (at one end of the kernel) and scutellum in a seed; usually separated from the endosperm during milling; seed embryo that is rich in oil and contains protein, vitamins, and minerals; 2% of the kernel; the part of the seed kernel necessary for new plant life See embryo See Part 2: Wheat and Flour Composition; Wheat, Carbohydrate Composition; Wheat, Fatty Acids; Wheat Kernel Parts; Wheat Products Composition germ- Prefix indicating a bud or an infantile growth stage German bologna A medium to coarsely chopped, cooked, smoked, American sausage available in large diameter links, rings, or large diameter casings for slicing germanium (Ge) A metallic element; at. no. 32; at. wt. 72.60; Group IVA of Periodic Table; oxidation states +2, +4; electron configuration 2 - 8 - 1 8 - 4 orbit K L M N A semiconductor German salami An uncooked, smoked, dry, 40-60 mm diameter sausage made from medium chopped, medium seasoned meat germicidal detergent A cleaning agent that has properties of a germicide germicide A product or substance that destroys or kills most germs or microorganisms; synonymous with bactericide, but more general in what it is active against See also disinfectant; antiseptic germinate To sprout (as a seed) See Part 2: Seed, Germination germ plasm Genetically controlled traits germ spot (disc blastoderm; germ cell) A small light-colored spot (germinal disc) on the upper surface of an egg yolk (avian) that, in a fertile egg and favorable environmental conditions, develops into the embryo See Part 2: Egg Structure gerome A soft, strong, yellow French cheese made from fermented whole cow's milk and with a brine-washed, golden-colored rind or a red rind and a distinctive flavor; sometimes flavored; a soft, greenish, rennet cheese (somewhat like muenster) made from cow's milk See muenster gersterbrot A wheat and rye bread gervais A soft, Neufchatel-type, cream cheese made from whole cow's milk and cream with rennet added gessenay A very hard cheese made from cow's milk gestation Pregnancy gestation period Length of normal pregnancy (between breeding and birth of offspring) Average Average Average Average age of duration heat gestation Frequency puberty of heat interval period of Animal (months) (hr) (days) (days) twinning Cattle 12 + 1 1 5 + 1 0 21 + 3 283 + 5 1 in 200 Horses 20 + 5 156 + 30 21 + 4 340 + 30 Sheep 5.5 + 1 28 ± 25 16.5 + 3 148 + 4 Depends on breed Swine 5 ± 1 60 ± 15 21 + 3 114 ± 12 * *6.5 pigs per litter See Part 2: Gestation Periods gesztenyepure See Mont Blanc chestnut getost A cheese made from goat's milk geueuze Iambic A very strong, sour, alcoholic beer made by long fermentation of barley and wheat; with a maturation period geuse A strong, sour, alcoholic beer made by long fermentation of barley; with a maturation period gewachs (the growth of) Used on wine bottles to indicate the vineyard gewer(t)ztraminer A dry, spicy,flowery, white wine gex A hard, Roquefort-type white cheese with blue veins made from cow's milk with rennet added and with a yellow or red rind GH See somatotropin ghatti gum See gum ghatti ghee A clarified butter from India, made by boiling buffalo milk and cream; can also be made from cow's milk, clarified buffaloe's, goat's, or sheep's milk or vegetable oil; butter made by removing the water; will keep without refrigeration; used in cooking giga 329 See Part 2: Creams, Butter and Frozen Desserts; Iodine and Saponification Values; Oils and Fats Composition ghemme Italian, red wine made mainly from Nebbiolo grapes gherkin (Cucumis anguria) A pale green cucumber that produces a small (1-3 in.), ovoid, prickly fruit; a small cucumber; the immature fruit is used for pickling (vinegar, brine, or both); other small cucumbers are often pickled and sold as gherkins (pH 5.8); 1100 seed/oz; 3 days germination period. See Part 2: Olives and Pickles, Composition gherkin, burr Midget (less than 1 in.), burred cucumber; 550 per gallon ghussub Balls of cooked millet normally eaten with cheese giant granadilla A climbing plant that has a large, green or greenish yellow fruit; tastes more insipid than passion fruit; may be boiled in unripe state as a vegetable or eaten fresh when ripe giant Mexican spinach A plant whose 8-in. leaves are used like spinach giant ragweed (Ambrosia trifida L.) An annual weed giant sea bass (Stereolepis gigas) Afinfish that is used for food and has light meat and a very light, delicate flavor Gibberella See Part 2: Molds, Mycotoxins gibberellic acid O H OH HO H CH3 COOH A plant growth regulator (hormone) occurring in the seeds of some plants that aids in germination; used as an enzyme activator in food Storage: well closed container giblet Primarily the fleshy portion of the diaphragm muscle that is used in sausage; also the heart, liver, gizzard, sometimes neck, and occasionally feet (scales removed) of poultry See also poultry giblet See Part 2: Poultry Dressing Percentage gibna beida A dry, salty cheese made from goat's milk gibne (jibne) A soft, white, cheese made from sheep's, goat's, or camel's milk that may be salted and pressed gibson A mixed drink containing 5 parts gin to 1 part vermouth that is stirred with ice, strained, and garnished with a pearl onion gid-deed A lamb jerky gien A valengay-type cheese made with cow's, goat's, or mixed milk and cured for 3 weeks in leaves giga Prefix for quantities one billion times larger than the base unit 330 giganta giganta A large (30 kg) provolone-type cheese made from cow's milk gigot Leg of mutton gilan A moist, coarsely ground, Iranian sausage stuffed into a beef casing gilbert (Gi) A measure of magnetomotive force 1 Gi = 0.7958 ampere-turn gilbert per centimeter (Gi/cm) 1 Gi/cm = 79.58 ampere-turn/minute (m) = 2.021 ampere turn/inch (in.) = 0.7958 ampere turn/centimeters (cm) gilboa An edam-type cheese gild To brush on egg yolk and then cook gilead A provolone-type cheese made from sheep's milk gill (gi) 1) A measure of liquid volume 1 gi = 2 wine glasses = 0.25 pint (pt) 2) Breathing organ of fish gill (gi; Brit.) 1 gi (Brit.) = 142.07 cm3 gill (gi; U.S.) 1 gi (U.S.) = 118.285 cubic centimeters (cm3) = 118.292 milliliters (ml) = 2 wine glasses = 0.5 cup = 0.25 pint (U.S. liquid; pt) = 0.118292 liters (1) gilt (hilt; yelt; yilt) A young female hog or pig that has never farrowed and has not reached an evident stage of pregnancy See Part 2: Swine Market Classes and Grades gilthead (Chrysophrys auratus) A food fish gimlet An alcoholic beverage made from 4 parts gin or vodka and 1 part sweetened lime juice that is shaken with ice and strained gimmer A ewe lamb from birth to weaning; yearling ewe gin An alcoholic beverage made by original distillation from mash (malt wine); its flavor is from juniper berries and sometimes other botanicals (e.g., lemon peel, coriander, fennel); clear, distilled spirit that is high in alcohol (usual range, 37-43% alcohol by volume) and flavored with juniper berries and other plants Types: Hollands See geneva London—dry Plymouth (old torn)—sweet Sloe—liqueur 1 fl oz = 28 g 1 fl oz, 90 proof = 73 calories 1 fl oz, 86 proof = 70 calories 1 fl oz, 80 proof = 63 calories See Part 2: Minerals, Trace, Limits ginepy White and green varieties of herb liqueur ginger (Zingiber officinale Roscoe) The underground stem (rhizome; often called hands) of a reed-like, tropical, perennial plant obtained whole, cracked, or ground. Good ginger rhizomes are washed and soaked, sometimes boiled, sometimes peeled and dried; rhizome contains starch and can be used for making ginger beer (low alcoholic content) Sources: Africa China India Jamaican—prime quality, higher price Types: Black ginger—dried, whole ginger; dark brown outer coating; superior flavor Green—not dried Ground ginger—yellow to brown Root—lower portions of root Stem—part close to root White coating—artificial whiting or sulfate of lime . added to discourage mildew White ginger (tan)—dried, whole ginger; outer coating removed; superior appearance Wild ginger (India ginger; Asarum canadense)— the rootstock has a warm, aromatic flavor very similar to the imported (plant of commerce) ginger Physical forms of dried ginger: Black ginger—fresh rhizomes that were scalded prior to scraping; it darkens the color Bleached, limed—clean, peeled, whole rhizomes treated with sulfuric acid or lime to lighten the color Fingers—branches of the rhizome Hands, races—branched rhizomes as dug Peeled, scraped, uncoated—whole rhizomes from which the skin has been carefully removed Ratoons—second growth rhizomes Rough scraped—skin partially removed Slices—unpeeled rhizomes that have been sliced to speed drying Splits—unpeeled rhizomes that have been split longitudinally to speed drying Unpeeled, coated—whole rhizomes dried with skin intact Stage of maturity 5 months—green; used as a vegetable 7 months—immature; used for preserved ginger 8-9 months—mature; used for dried ginger May be obtained fresh, but more often dried (usually medium to fine grind); rootlike, warm, and spicy aroma; warm and spicy, peppery, piquant flavor; graded by oil content, color, sweetness, pungency, and heat. Composition Fresh Dried Limed Moisture (%) 87 9-11 (11-max.) Protein (%) 1 7-10 Fat (%) 1 5-6 Volatile oil (%) 1.75* Nonvolatile oil (%) 4-5 Carbohydrate (%) 10 70-71 Fiber (%) 6-7 Ash (%) 1 4-5 10-max. ""Volume to weight minimum. Dried: starch not less than 42%; cold water extract not less than 12% (Jamaica 15%); water-soluble ash Country Australian Chinese Indian Jamaican Nigerian Sierra Leone Dried ginger, grade or type Cochin, Calicut No. 1 bold, No. 2 medium, No. 3 small, ratoon ginger, preserved 331 Aroma and Volatile Nonvolatile flavor Form Color Size oil ether extract Lemon note Sliced, coated 4.4 Whole, peeled, Often blanched coated slices with sulfer dioxide Lemon note Whole-rough, Cochin light Cochin 1.9-2.2 4.3 scraped, brown, 12 cm sometimes coated Calicut orange sometimes limed Superior Clean, peeled, Light buff 6-9 cm 1-1.3 4.4 whole Coarser Whole-peeled, 2.25 6.5 splits Harsh Whole-coated or Dark Small 1.6 7 rough scraped, ratoon not less than 2%; crude fiber not more than 8%; lime not more than 1%; acid-soluble ash not more than 2% Standards: Moisture 10-12% max. Ash 6-7.5% max. Water soluble ash 1.7-1.9% min. Ash on dry basis Unbleached 8% max. Bleached 12% max. Calcium on dry basis Unbleached 1.1% max. Bleached 2.5% max. Acid soluble ash 2.3% max. Crude fiber 8-9% max. Starch 42-45% min. Volatile oil 1.5% min. Water soluble extract 10-13.3% min. Alcohol soluble extract 4.5-5.1% min. Storage (root): store in refrigerator; for long storage place in a covered glass jar and freeze See Part 2: Essential Oils; Flavors, Beverage; Spices, Microbial Content; Vegetable Storage; Wastes, Agricultural and Industrial ginger ale An effervescent, nonalcoholic beverage flavored with ginger; caramel colored, carbonated water that contains ginger, lime juice, lemon juice, sugar, and a small quantity of extract of red pepper (capsicum) Pale dry—less sugar, ginger, and caramel; more citrus fruit acid Golden (amber)—more sugar, ginger, and caramel; less citrus fruit acid 1 fl oz of beverage = 30.5 gram (g) = 9.6 calories (c) ginger beer A sparkling, slightly alcoholic beverage flavored with ginger or mauby bark gingerbread A cake sweetened with molasses and flavored with ginger 2 f x 2 f x if-in. slice = 175 calories See Part 2: Grain Products Composition ginger bread palm See palm ginger, candied See ginger crystallized ginger, crystallized (ginger, candied; ginger, dry) Preserved, young, ginger root (stem ginger) that has been dried; peeled rhizomes are boiled, impregnated with sugar syrup, dried, and dusted with crystalline sugar Grades or forms: Cargo ginger—main stem Bold Medium Small-medium Choice selected stem—small, distal ends Cubes—21 mm per side Fingers or third quality—smaller Slices—7 mm thick Young stem ginger—distal ends of fingers ginger, dry See ginger, crystallized ginger, essential oil (ginger oil) Pale yellow liquid obtained by steam distillation; does not have the pungent principle but does have the flavor and aroma ginger extract 100 cc must contain the alcohol-solu-ble matter from a minimum of 20 g of ginger ginger liqueur An herb liqueur made from macerate of ginger root in spirits ginger oil A volatile oil obtained by steam distillation of rhizome of Zingiber officianale; used as a ginger-like flavoring agent for food; sp. gr. 0.870-0.882 Storage: full, tight, glass container in a cool, dark place ginger, oleoresin A dark brown, viscous to highly viscous liquid obtained by solvent (ethanol, acetone, trichloroethane) extraction of the dried rhizomes of ginger; has the full pungency of the spice; 15-35% volatile oil (minimum 25 ml/100 g); soluble in alcohol with sediment; insoluble in propylene glycol 1 kg oleoresin = 28 kg of spice ginger, preserved The peeled rhizomes are boiled, bottled, and sold in sugar syrup 332 ginger, preserved Grades: Cargo ginger—main stem Bold Medium Small-medium Choice selected stem—small, distal ends Fingers or third quality—smaller Skins, shavings, tops, and tails—waste material Young stem ginger—distal ends of fingers Available crushed or pulped, diced, sliced; syruping ratios (ginger to syrup) 60:40-80 :20 ginger preserved in brine (ginger, salted) A preserved ginger that has been pickled with saltwater and vinegar gingerroot 1 cup, julienne pieces = 6 oz ginger, salted See ginger preserved in brine ginger snap A crunchy cookie or cracker with a crisp, ginger flavor 1 cup, finely crushed or chopped = 15 ginger snaps 1 cup, broken = 10 ginger snaps sugar 1 tsp/ 1 medium ginger snap sodium 161 mg/4 ginger snaps (28 g) See Part 2: Grain Products, Composition ginger stem See ginger, crystallized ginger wine A wine fermented from sugar, water, and ginger (Zingiber officinale) gingivae Gums; the soft tissue that surrounds the teeth gingko (maidenhair tree; Gingko biloba) A deciduous tree with fan-shaped leaves; the female produces a fleshy, unpleasant smelling fruit; starchy seed available dried or canned See Part 2: Seed, Chemical Composition gingli oil See sesame oil ginisang See pinakbet ginkgo A Japanese nut used in cooking gin 'n' tonic An alcoholic beverage made by squeezing \ lime over ice cubes, adding rind and if oz (1 jigger) gin, filling with tonic water, and stirring ginseng (Panax quinquefolium) The root (sometimes also leaves and flowers) of a plant used for tea; sweet and aromatic taste; 1 x 4-in. root weighs approximately 1 oz in the fresh state; matures in 5-7 yr; yields approximately 1 ton/acre Types: Chinese two piece red Korean Pine white Pure Korean red Pure Korean white Composition [root (4 yr old) analysis per 100 g]: 338 calories; moisture 10%; protein 12-12.2%; carbohydrate 70%; fat 1%; fiber 4.2%; ash 2.6%; vitamin A < 100 IU; vitamin C < 1.0 mg; vitamin Bx 0.1 mg; vitamin B2 0.108 mg; niacin 4.7 mg; calcium 234 mg; iron 4.9 mg; vitamin E < 1.49 IU; vitamin B6 < 0.48 mg; folic acid 0.05 mg; vitamin B12 0.31 fig; phosphorus 216 mg; iodine < 5.0 fig; magnesium 98 mg; zinc 1.0 mg; copper 0.62 mg; pantothenic acid 0.69 mg ginseng wine A vodka flavored with ginseng root gin, sloe A gin flavored with sloe berries (the fruit of the blackthorn) gioddu A yogurt giraumont A West Indian pumpkin girdler See twig girdler girgarre A blue cheese gisado (guisado) Stewed gisantes (guisantes) A mixture of garlic, meat or fish, onions, peas, and tomato sauce gislev A hard Danish cheese made with rennet and skimmed milk giya A clear, mildly alcoholic, sorghum beer gizzard The digestive organ that precedes the stomach in birds Composition (chicken, raw): moisture 75%; protein 20%; fat 3%; carbohydrate 1%; ash 1.5%; sodium 17 mg/oz (28 g) See Part 2: Poultry Dressing Percentage gizzard shad (Dorosoma cepedianum) A food fish gjetost (brown sugar cheese) A mysost-type, Norwegian, hard cheese made with cow's or goat's milk and with a chocolate brown color and a cubical or rectangular-shape; it is unripened and has a sweetish, caramel, buttery flavor. Composition: moisture 13-14%; protein 9-10%; fat 29-30%; carbohydrate 42-43%; fiber 0; ash 4-5% See Part 2: Cheese Characteristics glace (glaze) 1) Cake icing. 2) Candied. 3) Glazed fruit. 4) Ice cream. 5) Iced glaceed fruit Candied fruit coated with a heavy syrup that is allowed to dry See candied fruit; cherry, candied; glaze glacial acetic acid See acetic acid gland An organ that produces a secretion or removes chemicals from the blood, e.g., thyroid, pituitary, etc. See Part 2: Gland Weights glanders An infectious disease of horses characterized by swelling in the jaw area and mucous discharge from the nostrils glarner [green cheese; krauterkase; schabzi(e)ger] A small (100-200 g), low-fat, green-colored (Melilotus coerulea herb) cheese made from cow's milk and shaped like a truncated cone glarus A tilsit-type, mellow cheese from Switzerland that has a light and delicate flavor glass Container for holding liquid; no evidence currently exists to question the safety of food cooked in glass Types: Bordeaux or Burgundy glass = 4 oz = 8 tbsp Champagne glass = 5 oz = 10 tbsp Cocktail glass = 2 oz = 4 tbsp Mixing glass = 12 oz = 8 jiggers = 24 tbsp Pony = 1 oz = 2 tbsp glucose (blood sugar; corn syrup; dextrose; grape sugar) 333 Sherry or port glass = 2 oz hydrolyzes glucose units from the nonreducing end of = 4 tbsp the starch molecule Tumbler = 8-12 oz glass container A glass jar or bottle for preservation of fruits or vegetables See Part 2: Cans, Conversion Table; Cans, Equivalent Sizes glass fiber An extruded glass filament of extremely small diameter; woven into mats, it is used for insulation See Part 2: Insulation; Insulation, Conductivity Values; Insulating Value glass jar top See Part 2: Glass Jar Tops glass lug The ridge of glass on a container that forms the threads that engage the cap lug glass wool See glass fiber glasswort (Salicornia herbacea) An inferior variety of samphire (carrot family) See samphire glatt kosher Meat prepared by more stringent rules than kosher See kosher glaucous Dull grayish green or grayish blue glavya A whiskey liqueur flavored with honey and herbs glaze 1) To coat with syrup, gelatin, jelly, sugar, honey, or other liquids to obtain a shine; to add luster; to make glassy; to give a shiny appearance upon heating or freezing. 2) Concentrated meat stock. 3) Brushed on fruit jelly. 4) Brushed on white or cheese sauce. 5) To coat with eggs. 6) To coat with milk. 7) To coat frozen foods with ice. See Part 2: Stabilizers, Thickeners glazy bacon Bacon cured from dark, firm, and dry pork GLC Gas liquid chromatography gliadin A protein found in gluten See Part 2: Wheat Products, Amino Acid Compositions glitter A sparkling, bright surface globefish (puffers; Sphaeroides spp.) A food fish globulin A simple group of proteins that are insoluble in water but soluble in neutral salt solution (5% NaCl) and are coagulable by heat; found in blood, milk, and muscle See Part 2: Wheat Products, Amino Acid Compositions gloeosporium fruit rot See anthracnose rot Glomerella See Part 2: Mold, Food gloss A smooth, shiny, bright, polished surface glossitis An inflammation of the tongue gloucester A mild, rich English cheese See double gloucester gloucester cheese A cheese made from cow's milk Types: Double—colored with annatto Red Single—mild Yellow Gloucester Old Spot A hardy, docile, spotted breed of western English pig glucoamylase (amyloglucosidase) An enzyme that glucogenesis The formation of glucose from glycogen gluconeogenesis The formation of glucose and glycogen from nonglucose matter glucono delta-lactone O = C H—C—OH HO—C —H O H—C—OH H—C-CH2OH White, acidic, odorless, sweet compound used as a leavening agent, to prevent milk and beer stone, to accelerate color fixing in cured meat, and as an acid or leavening agent or sequestrant in food Storage: well-closed container glucoprotein See glycoprotein glucosamine A monosaccharide derivative used as a building block in nature OH CH9 v VOH C HO C C I I H NH2 glucose (blood sugar; corn syrup; dextrose; grape sugar) Carbon Number H i QH H 1 C 2 HC—OH HC —OH 3 HOCH O^HOC H 4 HCOH HC—OH 5 HC- HC—OH 6 HC—OH HC—OH HH A six-carbon monosaccharide (hexose) that has a wide distribution in nature; 74% as sweet as sucrose 334 glucose (blood sugar; corn syrup; dextrose; grape sugar) Glucose- l-phosphate: OH OH on no. 1 carbon is replaced by < — O — P = O I OH Glucose-6-phosphate: OH on no. 6 carbon is replaced by the same group. Commercial glucose is a mixture of glucose, dextrin, and maltose made by incomplete hydrolysis of starch; isotonic glucose is 5% in distilled water. Used in confectionary because it does not crystallize and for invalids because it is easily converted into energy in the body (glucose is the form in which carbohydrates are circulated in the blood); common in grapes and sweet corn See also corn sugar. See Part 2: Amylose and Amylopectin; Honey Composition; Minerals (Trace), Limits; Sugar, D-Aldehydo; Sugar, Fruit; Sugar, Legumes; Sugar, Vegetables; Sweetness of Sweeteners; Sweetening Agents; Sweetening Compounds glucose isomerase An enzyme that converts dextrose (glucose) to fructose glucose syrup See corn syrup glucose syrup, dried See corn syrup, dried glucose vinegar A vinegar made from alcoholic and acetous fermentation of solutions of glucose glucuronic acid A monosaccharide derivative used as a building block in nature H C 9 X o HO \l 1/ HC H OH HO. Hglume blotch (Septoria nodorum) A disease that produces green to yellow spots between veins of wheat leaves; also causes shriveling of kernels glumes A chaffy or membranous bract enclosing the spikelet or flowers of grasses and sedges; consists of lemma and palea; hulls See Part 2: Rice Kernel glumse A German, sour, cottage cheese made from skimmed milk glutamic acid HO. .OH NH A monoamino-dicarboxylic amino acid; the sodium salt is used to give meat flavor to foods. A white, odorless, nonessential amino acid, salt substitute; also used as a nutrient or dietary supplement Storage: well-closed container See Part 2: Amino Acids; Amino Acid, Solubilities; Corn, Amino Acids; Egg Products, Nutritive Value; Glutamate; Glutamate Addition; Grain Analysis; Manure Analysis; Wheat, Amino Acids; Wheat Products, Amino Acid Compositions glutamic acid hydrochloride [HOOC(CH2)2CH—COOH] cr NHJ Used as a salt substitute or flavoring agent Storage: well-closed, light-resistant container glutamine A nonessential amino acid See Part 2: Amino Acids glutathione A widely distributed tripeptide of glutamic acid, cysteine, and glycine, found in all living cells H H H .O H reduced :C—C—(CH2)2—C—N—C — C ^ N — C H 2 — C ^ form I CH5NH S H 11 R—S—S—R oxidized form glutelins A group of simple proteins that are insoluble in water or salt solution but are soluble in dilute glue A colloidal protein mixture made from materials acids or alkalis high in collagen gluten A tough, viscid, nitrogenous substance (pro-Types of animal glue: Hide glue Bone glue Blood albumin glue (water-resistant) Fish glue (from skin and bones of fish) See also collagen tein) that remains when grain flour is washed to remove the starch; elastic substance that gives dough the ability to stretch, trap gas and expand, and double in bulk without breaking when the product is baked; gives strength to flour; the greater the gluten content, the better the bread. Quality High quality gluten, strong flour, hard wheat; will absorb more liquid; used in yeast bread Lower quality gluten, weak flour, soft wheat; used for cakes and pastries See Part 2: Corn Kernel Composition gluten bread (starch-reduced bread) A bread with less starch (lower energy) made from gluten flour; used by people who would like to avoid starchy foods; looks like white bread but has more elastic texture gluten flour Wheat flour with the starch removed; a mixture of wheat flour and gluten that contains 41% protein 1 cup, unsifted, dipped = 5 oz 1 cup, unsifted, spooned = 4.8 oz 1 cup, sifted, spooned = 4.8 oz See Part 2: Gluten-Free Diet glutenin One of the principal proteins of cereal grain that interacts with gliadin to form gluten; a glutelin found in seed; varies with wheat varieties See Part 2: Wheat Products, Amino Acid Compositions gluteus Greek for buttock. A muscle of the thigh that runs from the spinous processes of the sacrum, over the ilium to the outside of the femur gluttony Eating to excess glux A cheese made from cow's milk glyc- A prefix meaning sweet glyceraldehyde (HOCH2CHOHCHO) A product of sugar metabolism in the body. Its molecule contains an asymmetric carbon; its conformation is the reference standard for optical isomers of carbohydrates See also enantiomer; optical isomers See Part 2: Sugar, D-Aldehydo glyceride An ester of glycerol and fatty acids in which one or more hydroxyl groups of the glycerol have been replaced by an acid radical; glycerides are the main constituents of vegetable and animal fats and oils See also triglyceride glycerin (glycerine; glycerol) CH2OH CHOH CH2OH 0.6 times as sweet as sucrose; used as a bodying agent, humectant, solvent, or plasticizer; sp. gr. min. 1.249 See glycerol glycerol (glycerin; glycerine) H HC—OH HC—OH HC—OH H A trihydric alcohol; a viscous, clear liquid obtained by hydrolysis of natural fats and as a by-product of soap manufacture; used for the manufacture of explosives and as a humectant (e.g., to retain solvent in confectionery), to prevent hardening of icing, and as a solvent; 0.6 times as sweet as sucrose; b.p. 290°C glycogenesis 335 glycerol ester of partially hydrogenated wood rosin A medium-hard resin used as a masticatory substance in chewing gum base Storage: well-closed container glycerol ester of polymerized rosin A hard resin used as a masticatory substance in chewing gum base Storage: well-closed container glycerol ester of tall oil rosin An amber-colored resin used as a masticatory substance in chewing gum base Storage: well-closed container glycerol ester of wood rosin A hard resin used as a masticatory substance in chewing gum base or as a food or beverage stabilizer Storage: well-closed container glycerol-lacto oleate An emulsifying agent used in food fat glycerol-lacto palmitate An emulsifying agent used in food fat glycerol-lacto stearate An emulsifying agent used in food fat glycerol monostearate A food humectant glyceryl abietate A food ingredient used as a density adjuster or plasticizer glyceryl monooleate A semisolid Acid value 5 max. Iodine value 160-170 Melting point 25°C max. Sp. gr. 0.945-0.953 See Part 2: Antioxidant Mixtures glyceryl monostearate A flake used as a dispensing Acid value 3 max. Iodine value 5 max. Melting point 56-65°F Saponification value 155-170 Sp. gr. 0.96-0.98 glycine (aminoacetic acid; glycocoll) A mono-amino-monocarboxylic amino acid (nonessential) OH C H 2 - C ^ Q NH2 Used to retard rancidity in fat (0.01% in fat, total antioxidant; 0.02% in combination) and as a nutrient or a dietary supplement; 70% as sweet as sucrose Storage: well-closed container See Part 2: Amino Acids; Amino Acid, Solubilities; Corn, Amino Acids; Egg Products, Nutritive Value; Grain Analysis; Manure Analysis; Wheat, Amino Acids; Wheat Products, Amino Acid Composition glycogen (animal starch) (C6H10O5)x The chief form in which carbohydrates are stored in the animal* body; made up of glucose units (1 & 4 a linkage); it is stored mainly in the liver and is soluble in cold water See Part 2: Histochemical Test; Sweetening Compounds glycogenase An enzyme that converts glycogen to glucose glycogenesis A formation or synthesis of glycogen 336 glycogenolysis glycogenolysis The conversion or hydrolysis of glycogen into glucose units in the body glycol Ethylene glycol; broadly any aliphatic alcohol containing two hydroxyl groups, i.e., dihydric glycolipid (cerebrosides) A group of substances composed of a lipid (nonpolar) and a carbohydrate (polar) portion; often found in brain and nerve tissue; the carbohydrate is usually galactose glycolysis (glycolytic cycle; Meyerhof-Embden pathway) The metabolism of sugar to lactic acid in the body or to pyruvic acid by enzymatic reactions; anaerobic enzymatic decomposition of carbohydrates, with release of energy; occurs in yeast fermentation and in some metabolic processes. Lactic acid is one of the products formed glycolytic cycle See glycolysis glyconeogenesis (gluconeogenesis) The formation of carbohydrates from protein and fat glycoprotein A combination of a carbohydrate and a protein; nitrogen content 9-13%; an example is mucin, the lubricating protein of saliva glycosialia Sugar in the saliva glycoside A monosaccharide joined to a monocarbohydrate molecule glycyrrhiza See licorice glyoxylic acid (HCOCOOH) A flavoring intermediate and agricultural chemical See Part 2: Protein and Amino Acid, Color Reactions GMP Disodium guanylate GMQ (good merchantable quality) Describes a product that meets legal standards at point of delivery gnat A fruit fly GN broth Gram-negative broth is a selective enrichment medium used for the growth of Gram-negative bacilli of the enteric group; desoxycholate and citrate inhibits growth of Gram-positive; mannitol and dextrose inhibits Proteus and encourages enteric pathogens. See Part 2: Microorganism, Selective and Differential Broths and Media, Water Filtration Plant gnocchi 1) Dumplings of cornmeal or potatoes, eggs, and parmesan cheese; dumplings made with flour or bread crumbs, milk, eggs, cheese, and nutmeg; entree made from potatoes, flour, and parmesan cheese. 2) Pasta gnotobiote An organism free from contamination or associated with known organisms; mono: without contaminants; di, tri, poly: organism contains one or more known contaminants gnotobiotics (Greek: known life) Study of living things by themselves or in association with other known organisms GNP Gross national product goat (Capra hircus hircus) A hollow-horned, ruminant animal; mammal with straight hair raised for milk, meat and hide; milk used to make cheese; a kid is young goat; gestation period 150 days (range 142-160) See Part 2: Gestation Periods; Goats, Milk Breeds; Milk and Cheese Composition; Milk, Mammals, Composition; Milk, Species; Minerals, Food; Reproductive Cycle; Teeth Eruption; Unsaturated Fatty Acids goat acid A short-chain acid that has an animal odor, for example, caproic, caprylic, and capric acids (Latin caprus = goat) goatbeard (Traqopoqon pratensis) A wild, salsify-like plant See salsify goat fish (salmonette) A salmon-type food fish found in the Gulf of Mexico goatgrass (Aegilops sp.) An annual weed goat meat (chevon) See Part 2: Meat and Meat Products, Composition goat milk The milk of a goat; similar to cow's milk except it is almost pure white and has smaller fat globules, which makes it easier to digest; butterfat varies with breed Composition (whole, fluid): moisture 87.0%; protein 3.6%; fat 4.1%; carbohydrate 4.4%; ash 0.8% goats' beard See goatbeard goat's cheese (chevre) A cheese made from goat's milk or goat's milk mixed with other milk; it has a distinctive and strong flavor goat's horn See gum tragacanth goat's milk See goat milk goatweed A plant having a toxic principle See Part 2: Poisonous Plants gobby Lumpy in fleshing gobo See burdock goetborg See goteborg goeteberg A dry sausage goetta An American specialty sausage that is medium to coarsely chopped, uncooked, unsmoked, and jellied; available in links, loaves, or canned goettinger cervelat A cervelat-type sausage made from high quality, very lean, dry, hard, delicately spiced, pork and beef gogues A moist, cooked, unsmoked French pork blood sausage made from medium chopped, medium seasoned pork; made with up to 60% cooked vegetables and 15-20% diced pork that is stuffed into a beef casing gohan Rice; food goiter An enlargement of the thyroid gland due to iodine deficiency gokujo Choice grade golan A provolone-type cheese made from sheep's milk gold (Au) A metallic element; at. no. 79; at. wt. 197.0; m.p. 1063°C; Group IB of Periodic Table; sp. gr. 19.4; oxidation states + 1 , +3 ; electron configuration 2 - 8 - 1 8 - 3 2 - 1 8 - 1 orbit K L M N O P golden apple See tomato golden chasselas A chablis-type, white, table wine golden cure Red herring smoked for 5 days Golden Delicious A variety of apples that is in season from October to March; an excellent eating apple goose (varieties of the Anser species; A. anser; A. ferus; S. seqetum) 337 and a fair to good cooking apple; too sweet for some gonadotrophin An agent that causes rapid growth cooking purposes of follicles or ovaries golden fizz A drink made with gin and egg yolk gonez An oak wine container golden gram See bean, mung 1 gonez = 144 liters Tokay wine golden hog See ambarella gon lo mein Stir-fried noodles golden needle See tiger lilies goober See peanut golden seal (orange root; yellow root; Hydrastis Gooch crucible A funnel device with a perforated canadensis) An herb that is sometimes used as a bottom used in a laboratory with suction to filter tonic (through asbestos filter mats) precipitates golden thistle (Spanish oyster plant; Scolymus good See Part 2: Lamb Quality Guide hispanicus) A plant that is similar to salsify See good King Henry (all good; mercury; Chenopodscolymus ium bonus henricus) A food plant that is an herb goldfish (Carassius auratus Linnaeus) A food fish of the spinach family Parts eaten: gold 'n rich A tilsit-type cheese Fleshy shoots—like asparagus goldwasser An herb liqueur that contains particles Mature shoots—eaten like spinach of gold Young shoots—raw in salads goldwater An herb liqueur that contains particles of See mercury gold good merchantable quality See GMQ goUandsky An edam-type cheese goods received note A document that details all inbound materials after they have been checked for gomasio A mixture of sea salt and sesame seeds; quantity reported to give a source of salt without inducing thirst goody See spot gomme syrup See gum syrup goose (varieties of the Anser species; A. anser; A. ferus; S. seqetum) A large, amphibious, webgomolya A soft, white, sheep's milk cheese that may footed bird used for food; its liver is used for pate de be partially cured foie gras. Egg incubation period 29-35 days; all dark gomost Curdled milk meat; a high percentage of fat (30%); to aid feather removal, dip in scalding water (145-155°F) for l | - 3 gomser A semihard, full, fruity flavored, cow's milk min cheese Green geese (junior geese)—young geese (10-13 gonad Essential sexual glands; in female fish they weeks old) that weigh 10-12 lb produce roe; in male fish they produce milt 1 lb ready to cook = 2 servings Goose Color Adult breeds Back Breast Abdomen weight (lb) Use African Ash Light Light 18-20 Meat, good layer brown ash ash brown brown Buff Dark Light White 16-18 Fair marketing buff buff Canada Dark Very Light 10-12 Lays few eggs gray light gray Chinese White or gray White or White or 10-12 Good layer brown brown brown Egyptian Gray and black with touches of 4.5-5.5 Ornamental white, ireddish brown, or buff Emden White White White 20-26 Meat, good layer I f^ VOTTl DTI 1 V.DI C U l t 117 Pilgrim Male White White White 13-14 Good marketing Female Dark gray Very Light gray light Sebastopol White gray White White 12-14 Ornamental Toulouse Dark Light White 20-26 Meat gray gray 338 goose (varieties of the Anser species; A. anser; A. ferus; S. seqetum) Domesticated Goose Flesh and skin Flesh and skin Composition (raw) (cooked, roasted) Moisture (%) 49.66 51.95 Protein (%) 15.86 25.16 Fat (%) 33.62 21.92 Total carbohydrates (%) 0.0 0.0 Ash (%) 0.87 0.97 USDA grades: U.S. Grade A poultry U.S. Grade B poultry U.S. Grade C poultry See Part 2: Animal Foods, Composition; Frozen Food Storage; Minerals, Food; Meat and Meat Products, Composition; Poultry Class; Poultry Roasting gooseberry (Barbados gooseberry; cape gooseberry; Chinese lantern; coqueret; dwarf cape gooseberry; ground cherry; husk tomato; jam-berry; strawberry tomato; tomatillo; winter cherry; Physalis alk(ek)enqi; P. peruviana;Ribes grossularia; R. hirtellum; R. missourienses) An annual plant that produces a round berry, ^ - f in. in length, with a thin skin, a sweet, juicy, slightly acidic flesh, a number of seeds, and covered by a light-brown husk; it is eaten raw or used in stews, sauces, preserves, jellies, and in chili sauce; tart, green, yellow, pink, or red berries grown on a thorny, 4-ft bush; bearing age-2 yr; yield/plant 12 lb; usually picked while unripe and stewed. Available raw, canned in syrup, and as jam; usually canned in water for pies, picked prior to changing color, and usually green when canned Ripeness: Green—sauce, pies, canning Ripe—jelly, wine Types: Yellowish with hairy skin; reddish skin; dark green skin; pale whitish-green skin; black; red-purple skin Cultivar Fruit size Fruit color Quality~ ! ~ZDowning GreenPixwell Large Dark red, golden Excellent Poorman Large Pinkish red HighWelcome Large Dull red Excellente1 crate (24 qt), fresh = 32-36 pt, frozen 1 qt, fresh = 1 qt, canned 1 pt, frozen = l | - l | pt, fresh 1 cup = 5.3 oz Composition (raw): moisture 85-89%; protein 1-2%; fat 0.2-1%; carbohydrate 10-11%; ash 0.4%; pH 2.8-3.1 See gooseberry, cape See Part 2: Fruit, Canning Dates; Fruit Classification; Fruit Composition; Fruit, Frozen Yield; Fruit Storage; Minerals, Food; Organic Acids in Fruits and Vegetables; Riboflavin, Food; Sugar, Fruit gooseberry, canned In addition to gooseberries, may also contain natural and artificial flavors. Percent sucrose in syrup Extra light < 14 Light 14-20 Heavy 20-26 Extra heavy 26-35 gooseberry, cape (Physalis peruviana) See gooseberry gooseberry, otaheiti See grosela goose braunschweiger See goose liver sausage goose fat The fat rendered from a goose; mp 15-25°C goosefoot See lamb's quarter; mercury goose grade See poultry grades goose, green A young goose with a soft flexible bill and soft feet; best for cooking goose liver sausage (goose braunschweiger) A braunschweiger made with cubed pieces of goose liver; must contain 30% liver; pistachio nuts may also be used goose, noodle A goose fattened on noodles goose, potted Goose breast meat and butter that is sieved and heated gorbea An esbareich-type cheese that matures in one month gorgonzola A pungent, blue-veined cheese made from cow's and/or sheep's and/or goat's milk and with a reddish rind; size 12 in. in diameter and 6 in. high gorgonzola cheese A blue-veined (Penidllum roqueforti or P. glaucum), whole milk cheese very similar to roquefort or blue cheese; soft and creamy, yellow interior; light-brown surface; marbled with blue-green mold; cylindrical shape; piquant and spicy flavor; made from goat's and/or cow's milk; ripened 3 months by internal mold; a semihard cheese from Italy that travels well Composition: moisture 36%; protein 26%; fat 32%; ash 5%; salt 2.4% Storage: can be frozen (0°F) in small quantities if used in salads or dressings; use in 6 months See Part 2: Cheese Characteristics; Cheese, Vitamin Content; Milk and Cheese Composition g ° r l i c See Part 2: Fatty Acids and Their Properties gornooryakhorski soudzouk A medium-chopped salami made from beef gorny A hard, dry, low-fat, grating cheese . . , . ,. gorny doubnyak A bitter, ginger liqueur gosling A young goose gossypol A toxic, phenolic, yellow pigment in cottonseed; causes discoloration of egg yolk during cold storage goteborg (goetborg; goteburg; hard cervelat; Swedish sausage) 1) A dry, uncooked, smoked or unsmoked American sausage (cervelat-type) made from medium to coarsely chopped, mildly seasoned (thyme, salt) beef and pork that is fermented and stuffed into a beef or artificial casing; available in dry or semidry links, rings, or large diameter casing; a dry sausage made from coarsely ground beef (60%) and pork (40%) that has a sweet flavor (cardamom); it is given a heavy smoke and dried; a cervelat that has been air-dried for several weeks. 2) A heavily smoked Swedish (gothenburg) sausage that is air-dried, mildly seasoned with thyme, sweet (cardamom), and salty; grade 339 made from coarsely chopped beef (60%) and sometimes pork (40%) gothaer A finely chopped and cured, German summer sausage made from very lean pork; medium-chopped salami made with pork and seasoned with pepper; a dry, uncooked, unsmoked American cerve-lat-style sausage that is made from medium chopped, mildly seasoned (pepper) pork that is fermented and stuffed into a pork or artificial casing gottinger A moist, cooked, smoked Austrian sausage made from coarsely chopped, medium seasoned (nitrite), beef and pork, and stuffed into artificial casings with a diameter of greater than 60 mm gouda A pale colored, semisoft to firm cheese with a mild, nutlike flavor made from cow's milk and with a red or pale gold, wax rind; made from pasteurized, inoculated, whole milk with rennet added, scalded, not textured, and pressed; higher in fat content than edam gouda cheese A Dutch cheese that is sometimes smoked; a hard (softer than cheddar), mild to sharp, nutlike, creamy yellow cheese similar to edam but higher in fat, used as a cooking or dessert cheese; the shape is an ellipsoid ball with a red wax covering. It is made from partly skimmed milk; ripened 2-4 months Composition: moisture 37-42%; protein 24-30%; fat 27-29% carbohydrate 2-3%; lactose 1-2%; fiber 0%; ash 2.7-4%; salt 1.7-2%; sodium 232 mg/oz Storage: can be frozen (0°F) if no more than 1 in. thick; use in 6 months See Part 2: Cheese Characteristics; Cheese, Vitamin Content; Vitamin A, Milk and Milk Products goulash (gulyas) A beef and vegetable stew; a Hungarian beef stew containing beef or veal, onions, potatoes, paprika, and other seasoning (e.g., sauerkraut, sour cream) See Part 2: Portion Size goumi (Elaeagnus multiflora) Red or orange, acid, wild berry similar to cranberry; used to make preserves or sauces gourd An annual, climbing (10-20 ft) plant of the Cucurbitaceae family [genera Cucurbita (thin shelled) and Lagenaria (thick shelled)] whose fruit is often used as food (when small; not edible when ripe) Types: Bitter (Citrullus cynthis) Cranberry (Abobra tenuifolia) Dishcloth or luffa (L. leucanthe) Gooseberry (Cucumis anguria) Hedgehog, ostrich egg, or teasel (Cucumis dipsaceus) Ivy (Coccinia cordifolia) Malabar (C. ficifolia) Mate or utensil (L. I. vugaris) Mock and onion-shaped (C. pepo) Serpent cucumber (Trichosanthes anguina) Wax or white fruited (Benincasa hispida) Use: bottle gourd: dry, hard shell, used as container; young fruit, boiled as a vegetable wax or ash gourd: vegetable egusi melon: oily seeds are cooked and eaten Examples are barbarine, cushaw, pumpkin, squash, vegetable marrow Term often used for only inedible varieties; ripened fruit may be coated with shellac for decoration U.S. designation (Cucurbitaceae)—hard shelled fruit European designation—also includes cucumber, .melon, pumpkin, and squash See loofah gourd; passion fruit; round gourd; snake gourd; wax gourd; zapallito See Part 2: Cucurbit Crops, Spacing and Depth of Planting; Vegetable Storage; Wastes, Agricultural and Industrial gourilos Stumps of curly endive gourmand One who is given to overeating; a glutton gourmandise 1) A processed cheese made from cow's milk flavored with cherry and often containing nuts. 2) Luxurious, epicurean discrimination in eating and drinking gourmet A connoisseur in drinking and eating; one who is accustomed to the best of foods See also epicure gournay A small (100 g), mild-flavored, camembert-type cheese made from cow's milk and cured 1 week gourney A soft, French, rennet cheese gout (podagra) An inflammation of the fibrous parts of joint and the formation of uric acid or sodium urate in the blood goutweed See aegopodium "government" carcass A term used widely by those employed in the meat packing industry indicating a carcass rejected by USDA Meat Inspectors as being unfit for human consumption gow choy (Chinese chives) A vegetable that looks like chives but is larger and has a mild, garliclike flavor goya A hard, dry, low-fat, grating cheese made from cow's milk; an Argentinian rennet cheese made from whole or partly skimmed milk goy choy See Chinese mustard greens GPO Government Printing Office gracay A valengay-tvpe cheese made from goat's milk and covered with charcoal gracilis The inside thigh muscle just below the skin; only visible in cross section on approximately the last half of cross cut round steaks gradaost A blue cheese made from cow's milk graddnl A thick, ropy, fermented, low-medium acid (pH 4.4-4.7), cow's milk grade 1) Classification according to breeding. Animals that are not pure-bred are often produced by mating a purebred sire with a dam of less than pure breeding; high grade: possessing 87^% or more of pure breeding but not 100%. 2) Classification according to quality (eggs, fruits, vegetables, etc.). 3) Classification according to chemical purity. Chemical specification grades (in order of decreasing purity) No. 1—Primary Standards No. 2—Spectro No. 3—Reagant No. 4—A.C.S. No. 5—Chemically Pure No. 6—U.S. Pharmacopeia 340 grade No. 7—National Formulary (N.F.) No. 8—Purified No. 9—Technical or Commercial 4) Classification according to weight or yield. 5) 1 grade = 1.571 x 10~2 radian See also specific entry See Part 2: Butter Grade; Cheese Grade Stamps; Cheese Shield; Egg Quality; Egg Quality and Size Label; Egg Quality, Broken; Fruit Grade Use; Fruit Inspection Labels; Grades, Meat; Meat Grade Stamps; Nut Grades; Poultry Grade Stamp; Poultry Inspection and Grade Stamp; Sheep Market Classes and Grades; Swine Market Classes and Grades; Tomato Grades; Vegetables, Canned Grades; Wheat Grades graft A small shoot of one tree inserted into another tree for propagation purposes graft union The part of the lower stem of a woody plant (usually enlarged) where the scion (variety) was joined to the stock graham Breakfast food made from whole wheat graham bread (wholemeal bread) Wholewheat bread graham cracker A soft cracker made from graham flour 1 cup = 9 coarsely crumbled = 11-14 finely crumbled 40 crackers = 1 lb 2|-in. square = 7 g Composition: fiber 10%; sodium 48 mg/cracker (7 g) See Part 2: Fermented Ingredients; Grain Products Composition; Minerals, Food graham flour Flour made from the whole-wheat grain; whole, hard, wheat flour. It has superior nutritive value and poorer keeping quality See also flour Graham's salt See sodium phosphate grain 1) Small seeds of grass or cereal plants. 2) In wood and paper, the direction of the fibers. See Part 2: Food, Composition; Grain Analysis; Grain Products Composition; Nutrients in Crops; Tocopherols; Wheat, Parts of Grain; Wheat, Parts of Grain, Vitamins grain (apoth.; av.; gr; troy) A measure of weight used for gold, silver, and jewels; grain avoirdupois = grain troy = grain apothecary 1 grain (gr) = 64.798918 milligrams (mg) = 0.3240 carat (metric) = 0.064798918 gram (g) = 0.05 scruple (apothecary) = 0.04166667 pennyweight (troy) = 0.03657143 dram (avoirdupois) = 0.01666671 dram (apothecary or troy) = 0.00228571 av. ounce (oz avoirdupois) = 0.00208333 troy or apothecary ounce (oz troy; oz apothecary) = 0.0001736111 troy or apothecary pound (lb troy; lb apothecary) = 0.0001428571 av. pound (lb avoirdupois) = 0.00006480 kilogram (kg) = 0.00000007143 net-short ton (2,000 lb) = 0.00000006378 gross-long ton (2,240 lb) = 0.00000006480 metric ton (1,000 kg) 24 grains = 1 pennyweight (dwt) 20 dwt = 1 ounce 12 ounces = 1 pound grain (vinegar) Quantity of alkali (in grains) to neutralize the acetic acid in the vinegar; grain = 10 X % acid grain alcohol Normally 190 proof ethyl alcohol See ethyl alcohol grain per gallon (Brit.) 14.254 parts per million in water (ppm; by weight) grain per gallon (U.S.) 1 grain per gallon = 142.86 pounds/million gallons = 17.118 mg/I = 17.118 parts per million in water (ppm; by weight) = 14.857 pounds/million gallons grain screening Separation of small, imperfect grains, weed seed, and other foreign material using a screen when grain is cleaned; it is used as a feed ingredient Composition (unclean): dry matter 92%; protein 13.9%; fiber 17.1%; fat 5.4%; ash 8.6% grain sorghum See sorghum grain grain spirit A spirit distilled from cereal grain grain vinegar Distilled vinegar grain whiskey A whiskey distilled from a high proportion of unmalted cereal grainy Granular texture graisse Fat gram (food; Vigna radiata) Pulse and/or tropical legumes See chick pea gram (g; gm; gramme) A measure of weight 1 gram = 1,000,000 micrograms (fig) = 1,000 milligrams (mg) = 980.665 dynes = 100 centigrams (eg) = 15.4323561 grains (troy) = 10 decigrams (dg) = 5 carats (metric) = 1 milliliter of water at its maximum density (4°C) and 1 atm. pressure = 0.771618 scruple (apothecary) = 0.64301485 pennyweight (dwt) = 0.5643833 dram (avoirdupois) = 0.2572059 dram (troy) (apothecary) = 0.03527396 av. ounce (common) = 0.03215074 troy or apothecary ounce = 0.07093 poundal = 9.807 x 10 " 3 joules per meter (newton) = 2.67923 x 10 ~3 pound (troy) (apothecary) = 0.00220462 pound (avoirdupois) = 0.001 kilogram (kg) = 9.807 X 10 ~5 joules per centimeter = 1.10231 x 10 ~6 ton (short) = 9.842 x 10- 7 ton (long) See Part 2: Weight gram-calorie (g-cal) 1 gram-calorie = 4.184 X 107 ergs = 3.086 foot-pounds = 3.9683 X 10~3 watt-hours = 1.5596 X 10~6 horsepower-hours = 1.162 X 10"6 kilowatt-hours See calorie gram-calorie per second (g-cal/s) 1 gram-calorie per second = 14.286 British thermal units per hour gram-centimeter (g-cm) A measure of heat, energy, and/or work 1 gram-centimeter = 980.5966 ergs = 9.807 X 10 ~5 joule = 0.000072330 foot-pound = 1 x 10 ~5 kilogram-meter = 9.297 x 10~8 British thermal units = 2.343 x 10 ~8 kilogram-calories gram-centimeter per second (g-cm/s) A measure of power, rate of energy, and heat 1 gram-centimeter per second = 980.5966 ergs per second = 9.80665 x 10~* watt = 0.00007238 foot-pound per second gram equivalent Atomic weight of an element divided by its valence gramicidin An antibiotic polypeptide that is effective against most gram-positive bacteria; obtained by extraction of tyrothricin gram molecular weight See mole Gramm-Rudman-Hollings An act that specified rules for moving toward a balanced budget through systematic cuts in federal expenditures Gram-negative Stain red; more susceptible to destruction by disinfectants and environmental factors •See Gram's stain gram per centimeter (g/cm) 1 gram per centimeter = 5.6 X 10 ~3 pounds per inch gram per cubic centimeter (g/cm3) A measure of density or concentration 1 gram per cubic centimeter = 1,685.56 pounds per cubic yard (lb/yd3) = 1,000 kilograms per cubic meter (kg/m3) = 980.5966 dynes per cubic centimeter = 77.6893 pounds per bushel (lb/bu; U.S.) = 62.4283 pounds per cubic foot (lb/ft3) = 9.71116 pounds per gallon, dry (lb/dry gal; U.S.) = 8.34545 pounds per gallon, liquid (lb/liquid gal; U.S.) = 1.162283 poundals per cubic inch = 0.036127 pound per cubic inch (lb/in.3) = 3.405 x 10 ~7 pounds per mil-foot gram per liter (g/1) A measure of density or concentration 1 gram per liter = 1,000 parts per million (by wt) in water = 58.43 grains per gallon = 8.345 pounds per 1,000 gallons = 0.062427 pound per cubic foot (lb/ft3) gram per square centimeter (g/cm2) A measure of pressure 1 gram per square centimeter = 980.5966 dynes per square centimeter = 2.0481 pound per square foot (lb/ft2) = 0.457592 poundal per square inch = 0.014223 pound per square inch (lb/in2) = 9.6784 x 10 ~4 atmosphere granite (granita) 341 gram per square meter (g /m 2 ) Weight per unit area 1 gram per square meter = 0.029 ounces per square yard (oz/yd2) Gram-positive Stain dark blue or black See Gram's stain Gram's stain A staining method developed by Gram in 1880 that differentiates Gram-positive from Gram-negative bacteria by their ability to retain crystal violet dye Negative—red Aerobacter aerogenes Escherichia coli Pseudomonas aeruginosa Salmonella Shigella Positive—blue Clostridium Staphyloccus Streptococcus The staining is a function of the amino acids and lipid composition of the cell wall See Part 2: Gram Stain; Sanitizing Chemicals; Water Activity, Organisms and Food grana A group of hard, well-aged, granular, Italian cheeses; a hard, dry, low-fat (partly skimmed milk), well-matured, grating cheese with a hard rind grana cheese A grainy texture cheese Types (both called parmesan): grano padano; parmi-giano-reggiano granadilla (grenadilla; Passiflora edulis) Passion fruit; a fruit with many different types of varieties Types: Large fruit with seeded pulp Small, purple fruit Yellow with viscous pulp Varieties: Giant granadilla—Passifora quadrangularis; pulp from 10-in. thick shell is used as fruit Passion fruit; granadilla—yellow pulp is used fresh, in salads, and in desserts Sweet calabash, kuruba, sweet cup—P. maliformis Sweet granadilla; parchita—P. liqularis; white pulp Water lemon; yellow granadilla; golden apple—P. laurifolia See passion fruit grandjo A sweet, dessert wine grand marnier A citrus liqueur using Seville oranges and cognac Grand Rapids lettuce A leaf lettuce with tightly curled leaves grand rustique An unpasteurized, camembert-type cheese made from cow's milk Granger A variety of bird's-foot trefoil granita A frozen dessert that has a texture like chipped ice and contains no dairy products or egg yolks; made from fruit ice and a sweetener granite (granita) A mushy sherbet or ice dessert made from fruit or fruit juice; a frozen, sherbetlike dessert; prepared like a frappe 342 granola granola An oatmeal-based mixture commonly eaten for breakfast; may contain sweeteners (brown sugar, honey), coconut, nuts, and/or dried fruit; available ready-made Composition: sugar 21-31%; sodium 61 mg/ T cup (34 g) granular tapioca See flake tapioca granulated hominy See hominy granulation 1) Particle size usually determined by sieve analysis, through U.S. standard-sized screens, for a specified time, on a standard shaker, and starting with a specified amount. Empirical classification for spices is 1 min and 100 g Passes through Retained on Min. % Screen no. Max. % Screen no. Coarse 30 30 Medium 70 30 50 60 Fine 98 30 35 60 Extra fine 50 100 2) (Corkiness; crystallization; dry end; koa sarn; sclerocystosis) A physiological disorder causing dryness of juice sacs on citrus fruit that has not been exposed to freezing; juice sacs (usually at the stem end) become hard and enlarged and are white or gray in color; the juice sacs are hard and separate from each other and the pulp has a grainy texture. This condition develops on the tree and does not progress materially after harvesting grape (Vitis vinifera) A vine that produces fruit used for food (table grapes, raisins, unfermented grape juice) and wine; classification is complex; usually grouped according to the following: black or white; outdoor or indoor; time of ripening; wine or dessert. Bearing age: 3 years; yield: 2 lb/plant Canning Varieties Concord (black, solid pack for pies) Muscat (large, white, with seeds) Thompson seedless (green); used for canning and fruit cocktail Canned Style Plain in syrup Plain in water Spiced in syrup (off the stem and in clusters) Types and varieties: California (European, vinifera)—eaten raw; raisins; wine Catawba—medium; round to oval; sweet; firm; thick, loose, purple skin Concord—medium; round; thick, loose, purple skin; impacted seed, green flesh Delaware—medium; light red skin with purple bloom; light green flesh; sweet; juice Eastern (native bunch, slipskin): eaten raw Emperor—large; oblong; tight, deep red skin; easily removed seed Flame Tokay—oblong; red, tight skin; firm, green pulp; easily removed seed Lady fingers—long; white; thin skin; easily removed seed Muscadine: poor shipper; jelly; jam; syrup Red malaga—large; round to oval; red with blue bloom; tight skin Ribier—large; round; black skin Thompson seedless (sultanina)—medium; oval; yellow with white bloom skin; seedless White malaga—round to oval; yellow with white bloom; tight skin; easily removable seed Varieties by area: Eastern American Catawba Concord (black; very productive, poor keeping) Delaware Niagara (large white) European Cardinal (red) Emperor (red) Thompson seedless (green) Tokay (red) Western American Alicante Black Zinfandel California white muscat (raisin grape) Red flame Tokay White malaga Types: Vitis bourquiniana—late grape for the South, fruit medium size V. champini—late grape for the South, fruit medium size V. labrusca—fox grape; foxy flavor; North and Central areas V. lincecumii—late grape for the South, fruit medium size V. riparia—frost grape; hardy, Northern states, small V. simpsonni—grape grown in Florida and Gulf states V. vinifera—European or Old World grape; sweet; in U.S. grown in California; table and wine grape; more susceptibility to diseases and insects Alexandria; Alicante Bouschet; Aurore (white, Aug., early, white wine, eating, hardy); Banco Noir (purple, midseason, wine); Black Hamburg; Burger; Cabernet Sauvignon; Carignane; Chancellor (S. 7053) (purple, midseason, wine); Chasselas de Fontainebleu; Cinsaut; De Chaunac (S. 9549) (purple, midseason, red wine, mid. Aug.); Dodrelabi; Emperor; Foch (Kuhlman) (blue, early, burgundy-type, wine, Sept.); Green Hungarian; Grenache; Listan; Malaga (greenish white, seeds); Mission; Mondeuse; Mourastel; Muscadelle de Bordelaise; Noire; Olivette; Olivette Blanche; Pedro Ximenez; Petit Syrah; Pineau de Chardonnay; Purple Damascus; Sauvignon Varie; Semillon; Seyval Blanc (S. 5276) (white, early, wine); St. Macaire; Sultana; Sylvaner; Thompson's Seedless (greenish white, without seed); Tokay (green to red, large grape); Traminer; Valdepenas; Vermentino; Vidal Blanc (V. 256) (white, midseason, wine and table); Zinfandel Raw grape composition: moisture 81-82%; protein 0.6-1.4%; fat 0.3-1%; carbohydrate 15-17%; ash 0.4%; pH 3.4-4.5; fiber 0.7%; vitamin A 80 IU/100 g; ascorbic acid 4 mg/100 g; skin and seed (refuse) 22-25% grape (Vitis vinifera) 343 American bunch grape Time of Cluster variety Color ripening Characteristics size Berry Use Alden Purple Early-mid Non-slipskin Large Table, wine season Bath Purple Mid season Hardy Table Beta Purple Early Very hardy Small High sugar, Juice, jelly high acid, wild flavor Blue Lake Purple-red Early-mid Florida, Medium Small, Juice, jelly season Gulf Coast spicy flavor Buffalo Blue-black Early, Hardy Large Excellent, Table, wine, early Sept. distinctive juice, jelly flavor Caco Red Mid season Vigorous, hardy, Large, Table medium medium productive quality Campbell Purple Early-mid Moderate vigor Medium- Medium Juice, jelly Early season and production large fairly hardy Catawba Purple-red Late, East, Central, Large Large, firm, Table, juice, bloom late Sept. vigorous, hardy, juicy wine, storage productive Cayuga White Late Tight Dessert quality Table Champion Purple East, Central Sour, poor quality Concord Deep purple, Mid season, Vigorous, hardy, Medium Medium-large Fair flavor, light bloom late Sept. productive, poor shipper, disease-resistant juice, wine, jelly, jam, fresh, table Concord Purple Mid season, Low vigor, medium Small Small, almost Table, pie Seedless Sept. production, hardy, seedless disease-resistant Delaware Deep red, Late-mid Medium—low vigor, Medium- Small, Table, wine light bloom season medium production, small high sugar, hardy good keeper Ellen Scott Red Late Vigorous, productive, Medium- Large Juice, table medium hardy, large disease susceptable Fredonia Purple Early-mid Vigorous, productive, Medium- Large, Table, juice, season disease-resistant small Concord-type jelly Golden Muscat White Late-mid Vigorous, medium Large Medium, foxy Table season production, muscat flavor medium hardy Himrod Seedless White Early-mid Vigorous, medium Large, Medium, oval, Table season hardy, productive loose nearly seedless Interlaken White-amber Early, Moderate vigor and Medium Small, nearly Table Seedless mid-Aug. production, cold seedless tender Joannes-Seyve Pink Late-mid Vigorous, medium Large, Oval Wine 23-416 season production, loose disease-resistant Joannes-Seyve Purple Late-mid Moderate vigor, Large Wine 26-205 season productive, disease-resistant Kuhlman 188-2 Purple Early Moderate vigor and Small, Small Wine or Foch production, fair tight or Marechal disease-resistant Foch Landot 244 Purple Mid season Medium vigor and Medium Wine Landal production, fair disease-resistant McCampbell Purple Early-mid Vigorous, hardy, Large Large Table season productive, disease-resistant n 344 grape (Vitis vinifera) American bunch grape Time of Cluster variety Color ripening Characteristics size Berry Use Moore Early Deep purple Early-mid Medium vigor, low Medium Large Juice, jelly, season production, hardy wine Niagara White-light Mid season Vigorous, hardy, Medium, Large, tangy, Table, juice, green Sept. productive, compact foxy flavor, jelly, wine disease resistant firm Ravat 51 White Early-mid Vigorous, medium Small, Wine Vignoles Seibel 4986 Pink season Late-mid production, hardy Medium vigor, cold compact Medium Medium Wine Rayond'Or season tender, medium large, production, compact disease-resistant, fruit rot Seibel 5279 Aurore White Early Vigorous, medium disease-resistant, Medium long, Wine Seibel 7053 Chancellor Purple Late-mid season productive Vigorous, productive loose Medium,slightly Medium Wine loose Seibel 9110 White Mid season Vigorous, cold Large, Oval Table, wine Verdelet tender loose Seibel 9549 Purple Early-mid Medium vigor and Long, Medium Wine De Chaunac Seibel 10868 Pink season Mid season production Vigorous, productive loose Medium Small Wine Seibel 10878 Purple Mid season Vigorous, cold large Medium- Wine Chelois tender, productive, large disease-resistant Seibel 13053 Cascade Purple Early Hardy, medium production, Medium-small Medium Wine disease-resistant Seneca White Early Medium vigor, medium hardy, Medium Oval, crisp Table productive Seyve-Villard 5-276 White Early-mid season Medium vigor, productive, disease-Large Wine Seyval Blanc Seyve-Villard 12-375 White Late resistant, fruit rot Vigorous, disease-resistant, Medium-large Table, wine Villard Blanc productive, Seyve-Villard 18-315 Purple Late Vigorous, disease-resistant, Medium-large Wine Villard Noir productive Sheridan Steuben Purple Purple Late Late-mid season, Concord-type Vigorous, medium hardy, productive, Medium-large Medium Table Table, wine late Sept. disease-resistant, Concord-type Stover White Florida and Medium vigor, hardy, Medium Medium, oval Table Gulf Coast productive, Pierce's disease-tolerant Van Buren Blue Early Vigorous, hardy, Table, wine Concord-type Vidal 256 White Late Vigorous, fairly Long Small Wine disease-resistant, productive Worden Deep purple Early-mid season Vigorous, hardy, productive Medium-large Large, Concord-type Juice, jelly, wine grapefruit (forbidden fruit; pamplemousse; shaddock; Citrus paradisi) 345 1 bu = 48-50 lb = 16-20 qt, canned 1 lug (5.75 X 13.5 x 16.5 in.) = 28 lb 1 basket crate (4.75 x 16 x 16.1 in.) = 20 lb one 12-qt basket = 18 lb one 4-qt basket = 6 lb 1 qt, canned = 2^-3 lb, fresh 1 lb, seedless, red or green = 84 medium grapes = 3 cups halved = 2\ cups (1 cup = 170 g or 6 oz) = 4-6 servings 1 lb, seeded = 2 cups (1 cup = 185 g or 6.5 oz) 1 lb, fresh Tokay = 2.75 cups, seeded 1 lb, fresh Concord = 1 qt 1 lb, grape halves = 2.25 cups 1 cup, seedless, red or green = 5.5 oz 1 grape = 4 g To ripen: Store in open air at room temperature; keep out of sun Storage (when ripe): Uncovered (85-90% relative humidity); refrigerate (30-32°F); freezing point 24-27T; use in 3-5 days See Aspergillus black-mold rot See Part 2: Beverage (Carbonated), Ingredients; Flavor Ingredients, Taste and Flavor Type; Flavors, Beverage; Frozen Food Storage; Fruit Availability; Fruit Canning Dates; Fruit Classification; Fruit Composition; Fruit Servings per Pound; Fruit Storage; Minerals, Food; Minerals, Plant or Animal Tissue; Organic Acids in Fruits and Vegetables; Plant Foods, Composition; Rot Spoilage; Standards, Processed Fruit and Vegetable Products, Storage; Sugar, Fruit; Wine, Sweet grape berry moth An insect with a |-in. wingspan; appears in late spring or early summer; larvae are active, greenish caterpillars about § in. long when fully grown; found on grapes (grape is host) throughout most of the eastern states Damage: larvae feed on blossoms and developing fruit; berries are webbed together, turn dark, and drop from stem; holes in nearly ripened grapes; can be controlled by using cultural methods (clean up of debris) or insecticides grape cane gall maker A small, reddish brown weevil; usually causes damage to the cane just above a lower ioint grape, canned Usually Thompson, seedless grape variety; in addition to seedless grapes, may also contain natural and artificial flavors, spice, vinegar, lemon juice, or organic acid Percent sucrose in syrup Extra light < 14 Light 14-18 Heavy 18-22 Extra heavy 22-35 grape cheese A mild-flavored, soft French cheese that is white and buttery-textured; the rind is covered by black grape skin and seeds grape curculio A broad, dark brown, snout beetle about jo in. long; not normally a problem on grapes when a program for control of grape berry moth is followed grape flea beetle A dark blue, shiny, jumping beetle about ^ in. long; larvae are light-brown grubs with black spots and are up to f in. long. They feed on buds and new leaves and are found on grapes ends; may be controlled by sprays grapefruit (forbidden fruit; pamplemousse; shaddock; Citrus paradisi) Improved shaddock. A medium-large tree in which the large yellow-rind or sweeter pinkish (pomelo) citrus fruit grows in clusters; the fruit may have a yellow or pinkish pulp with or without seeds; consumed fresh, canned in segments, or made into juice and marmalade. Yield per tree up to 300 lb/yr; freezing point 29.8°F Canned style: Usually packed with sugar, seeds removed, picked at a more mature stage; less astringent and less bitter Pink segments White segments Types: Bright—pale, yellow rind Russet—yellow with russeting Sizes (number of grapefruit /box) Large—sizes 28, 36, 46 54 is 4f-in. diameter Medium—size 64 (4|-in. diam) Small—sizes 70 (4^-in. diam), 80, 96, 126 Equivalents: 1 Florida, Texas box (12 x 12 x 24 in.) = 80 lb 1 California box (11.5 x 11.5 x 24 in.) = 64-67 lb 1 case (24), No. 2 | cans = 0.83 box, fresh grapefruit 13| oz, frozen = 3-4 servings 1 medium-size grapefruit = 41 in. in diameter = 570g(l±lb) 1 lb, fresh (1 medium size grapefruit) = 1 cup, sections (195 g or 6.8 oz) 1 cup, sections = 7 oz 1 cup, canned sections, solid and liquid = 8-9 oz 1 serving = \ grapefruit and sugar Variety Pulp color Seed Flavor Duncan White Seedy Excellent Marsh White Seedless Ruby Pink Seedless Composition Raw Canned (50% edible) pulp Juice sections Moisture (%) 87-89 89-90 80 Protein (%) 0.3-0.5 0.5 0.6 Fat (%) 0.1 0.1 0.2 Carbohydrate (%) 10-11 9-10 19 Fiber (%) 0.4-1.3 0.2 pH 3.0-3.5 3.0-3.3 Sugar 2.5 tsp/4 oz unsweetened juice; ascorbic acid 40 mg/100 g; ethylene gas will destroy chlorophyll and make grapefruit appear yellow and ripe Storage: Unwrapped (80-85% relative humidity); in cool room (32-50cF); use within 1-4 weeks; short-term refrigeration is not harmful See also citrus fruit See Part 2: Ascorbic Acid; Calcium, Daily Recommendations; Calories, Daily Recommendations; Citrus Fruit Storage; Flavoring Agents, Natural; Flavors, Beverage; Fruit and Nut Rootstock; Fruit and Vegetables, Composition; Food Composition; Fruit, 346 grapefruit (forbidden fruit; pamplemousse; shaddock; Citrus paradisi) Availability; Fruit, Classification; Fruit, Composition; Fruit, Harvest Dates; Fruit, Juice Flavors; Fruit, Storage; Microwave Cooking, Fruit; Minerals, Food; pH Values of Biological Materials; Plant Foods, Composition; Potassium-Rich Foods; Standards, Processed Fruit and Vegetable Products; Storage; Thiamin; Transit Temperature; Vitamin C grapefruit and orange (citrus salad) Canned (seed and membranes removed); approximately equal numbers of segments of each fruit; packed with natural juice of orange and sugar grapefruit drink Simulated or diluted grapefruit juice products; amount of juice (if any) must be on label grapefruit juice 100% grapefruit juice pressed from grapefruit, filtered, and pasteurized; juice from grapefruit (almost no rind oil), with or without dextrose (sweetened) that is pasteurized and canned 1 cup = 8.6-9 oz Types: Unsweetened white Sweetened or sugar added white Unsweetened pink Sweetened or sugar added pink grapefruit mix, powdered See powdered grapefruit mix grapefruit oil, expressed (grapefruit oil, cold-pressed; oil of shaddock) The oil expressed from the peel of Citrus paradisi; used as a flavoring agent for food Storage: full, tight, glass container in a cool, dark place See Part 2: Grapefruit Oil Composition; Grapefruit Oil Properties grapefruit soda Sweetened carbonated water, grapefruit juice, and a small quantity of lemon juice grapefruit wine Wine, brandy, cordials, or citrus spirits made from grapefruit juice and sugar grape, green Storage: refrigerate, in plastic bag, in crisper; will keep approximately 1 week grape jubilee Canned, Thompson, seedless grapes that are artificially colored and flavored and sometimes spiced grape juice The juice from grapes; usually combined with approximately 2% sugar 1 cup, canned = 8.8 oz Types: Amber—Catawba grapes (clarified by sulfuring) Purple—Concord grapes grape leafhopper (Erythroneura comes) A small, jumping insect that is white or pale yellow and has red or yellow markings; they suck juice from the grape leaves and cause white blotches that later change to brown; host plants are grape, apple, Virginia creeper, and other plants; the damage caused by sucking the sap is reduced vine growth and sugar content of grapes Control: insecticide grape leaves (vine leaves) The young leaves from grapes used as a vegetable; available fresh, in brine, and canned; are often stuffed with rice or used to wrap food fillings grape mealybug (Pseudococcus maritimus) A whitish insect with a cottony-white coating; approximately \ in. long when fully grown; crawlers (young) present in early spring and again in early summer. They suck juice from canes, stems, and berries of grapevines, which weakens the plant; also pest of the pear; honeydew is deposited on fruit on which a sooty mold develops Control: Applications of parathion or malathion Grape-Nut Flakes A ready-to-eat cereal; fiber 11.1%; sugar 13% 1 cup = 135 g Grape-Nuts A ready-to-eat breakfast cereal made from wheat flour and malted barley, rusk-type material; uses endosperm, 40% of bran, and all of the embryo; sugar 7% grape pear See rock medlar; service berry grape phylloxera A small, aphidlike winged insect that is orange or yellowish brown, has red eyes, and is up to ^ in. long; young on foliage are yellow and soft-bodied and live inside galls or swellings; also causes galls when it attacks grape roots (sucks juice from roots) and foliage. Control: Applications of lindane may control this insect grape, pomace (marc) Composition (dehydrated): dry matter 91%; protein 12%; fat 7%; fiber 29%; ash 9% grape rootworm A small, hairy, chestnut brown beetle, approximately \ in. long; white, brown-headed, hairy, curved larvae that infest and damage the roots of grapevines; the adult makes a chainlike pattern of holes in leaves. Control: insecticides grape skin extract A food additive used to color (purple-red) beverages grape sugar See glucose grapevine aphid A tiny, dark brown aphid that sucks sap; appears mostly in dry weather; plant hosts are grapes, black haw, and others. Control: keeping vines vigorous and spraying vines with parathion or malathion grape (wine) vinegar A vinegar made from the juice of grapes Composition (min.): acetic acid 4%; grape solids 1%; grape ash 0.13% graphite A form of carbon that is often used as a lubricant grappa A rough tasting brandy distilled from fermented grape pomace GRAS [generally regarded (recognized) as safe! An acronym used by the Food and Drug Administration in classifying food additives; "any. . .substance . . . generally recognized, among experts qualified by scientific training to evaluate its safety, as having been adequately shown... to be safe under the conditions of its intended use" grass Any of a large group of plants of the order Gramineae, including cereal grains grass carp (Ctenopharyngodon idella) A food fish grasser Cattle direct from pasture grass-fed beef Cattle fed on the range and not brought to the feedlot for finishing; fat will often have a yellow cast from the carotene (vitamin A) in the grass grasshopper (Melanophus spp.) A brown, gray, black, or yellow insect with strong hind legs; up to 2 in. long; most are strongflyers; will eat large, ragged holes in the leaves and stems in many cultivated crops grass pea See chickling vetch grass tetany Muscular convulsions caused by low blood levels of magnesium or calcium; caused by high levels of potassium in grasses that tie up these minerals Treatment: calcium gluconate or magnesium sulfate grassy A bitter or astringent flavor that suggests green grass grataron A strong-flavored, valencay-type cheese made with goat's milk and with a washed rind grate To comminute a foodstuff, especially cheese or nutmeg, by friction against a roughened surface gratiesti A white, dessert wine gratin au A browned cheese covering, for example, on potatoes gratine Food sprinkled with bread crumbs or cheese and broiled until brown or a crust forms gravel Small stones; 1 ft3, dry = 95 lb See Part 2: Insulation, Conductivity Values graves Dry, white wine; (also, a red called claret); a wine offine bouquet and goodflavor; produced in the Bordeaux (southwest district of France) Color Communes Chateau Red Leognan Martillac Talence Haut Brion La Misson Haut Brion White Leognan Martillac Pessac Villenave d' Ornon gravid Pregnant gravieri A Swiss cheese made from cow's milk gravimetric analysis An analysis in which results are based upon weight, for example, specific gravity gravitational acceleration The gravity constant g = 32.1717 ft/s/s See Part 2: Constants, Fundamental gravity A measure of velocities and acceleration 1 gravity = 980.5966 centimeters per second per second = 32.1717 feet per second per second gravlaks Salmon, smoked and pickled in a brandy-flavored brine gravy Cooked meat juice; sometimes thickened with flour or cornstarch Types: beef, brown, chicken, herb, mushroom, onion, pork, and turkey gray trout 347 Stain removal from cloth: soak in cold water, wash, sponge with cleaning fluid if necessary Storage: highly perishable, cover and store in refrigerator, use in 1-2 days See Part 2: Storage Times gravyer A hard cheese made from ewe's milk gray (Gy) A unit in the International System (SI) that denotes absorbed irradiation dose; replaces the older unit rad 1 gray = 1 joule per kilogram = 100 rad grayback See lake herring gray cheese A sour cheese made from skimmed milk and that has a gray interior and exterior color Grayface A crossbred ewe produced when a Border Leicester ram is crossed with a Scottish Blackface ewe grayfish (dogfish; Squalus acanthias) A small (average 7 lb) shark that is sold fresh, smoked, canned, and dried; its hide and liver oil are also used See dogfish; rock salmon See Part 2: Vitamin A, Fish; Vitamin D, Fish "grayfriar" szurkebarat A full-bodied, medium dry, Hungarian table wine gray leaf spot A tomato leaf spot disease that occurs on leaves that are frequently wet; prevalent in southern states; infected leaves develop small, dark brown spots that extend through to the underside of the leaf; the spots enlarge, darken, and become glazed; in warm, moist weather it will kill all leaves except those near the tip of the branches Control: planting resistant varieties or applying captafol, chlorothalonil, maneb, or zineb. See Part 2: Sorghum Diseases grayling A small, freshwater food fish similar to a trout Type: Arctic—Thymallus signifer European—T. thymallus Michiganian—T. tricolor Montanan—T. montanus gray mold rot A pomegranate, strawberry, or fig rot caused by a fungus (Botryis cinerea). The disease attacks strawberries at all stages of development Control: proper spacing and correct timing of fertilizer applications are the most important factors; fungicides are also helpful. In pomegranate the skin becomes tough and leathery and the inner part of the fruit is darkened and disintegrated Control: Can be retarded by temperatures below 45°F In figs the tissue softens, juice leaks out, and a gray mycelium covers the surface Control: growth retarded by refrigeration (40-45°F) See botrytis rot gray riesling Grapes; a white, Rhine wine for table use made from riesling grapes gray snapper A marine fish similar to the bass gray sole A smallflatfish with white flesh See sole gray trout See sea trout 348 grazalema grazalema A golden, hard, pressed cheese made from sheep's milk graze To consume standing vegetation grease Fat with a titer of less than 40°C; low-quality fat, usually rendered and reconstituted; to rub or coat butter or fat or oil over the surface of a food container or cooking utensil to keep food from sticking Stain removal from cloth: apply laundry detergent directly to stain and let set for several hours; sometimes a cleaningfluid (solvent) will be required greasewood A plant having a toxic principle See Part 2: Poisonous Plants grease wool Wool that is shorn from sheep and has not been processed greasy A texture that suggests high fat or oil content; coated with fat great blue shark (Prionace glauca) A food fish greater than (>) A symbol used in scientific notations; the symbol for greater than or equal to notation is > Great Lakes herring (Coregonus clupeiformis) A freshwater white fish great weever (Tachinus draco) A food fish Greek Food habits: Animal products—eggs Beverage—black coffee Dairy products—butter, cheese, fermented milk, sour cream Grains—rice, wheat Seasonings—honey, onion, pepper Vegetables—broccoli, cucumber, dandelion, eggplant, leek, okra, tomato Greek coffee See Turkish coffee green 1) Fruit is usually immature or not ripe. 2) Wine is young or fresh or immature. 3) Cheese that has not been aged greenback See lake herring greenbug (Schizaphis graminum) A small, green, soft-bodied insect that sucks sap and injects a toxic substance into small grain green cheese 1) Sage cheese (green cheese); a ched-dar-type cheese colored andflavored with sage leaves or colored green and flavored with, sage extract. 2) Cream cheese that must be eaten fresh See glarner green chop (soilage) Cut and chopped forage hauled to livestock for feed green clover worm An insect whose larvae eat soybean leaves green cod See pollock greenfish (Girella punctata) A food fish See pollock greenfly An aphid that attacks vegetables green foxtail (Setaria viridis L.) An annual weed green fruitworm A greenish or greenish white caterpillar that looks like a climbing cutworm; it is up to \\ in. long; larvae have a white or yellow stripe on each side; they eat leaves and make large holes in fruit greengage (Prunus institia) A variety of plum green gram (mung, Phaseolus aureus) A tropical pulse that has a pod containing up to 15 seeds that may be green, brown or mottled; used as a pulse or to produce bean sprouts See bean, mung; mung bean green Hungarian A white, table wine greening 1) A variety of apple that is in season from October to January; they are good cooking and sauce apples and fair eating apples. 2) Undesirable green discoloration in meat green June beetle The adult green beetle has a 1 in. long, somewhat flattened body; the l\ in. larvae are white grubs that crawl on their backs. The adult feeds on the leaves and fruit of peaches; larvae feed on roots of grasses green kern Dried, green wheat used in stews and soups green lamb mint See spearmint Greenland cod (Gadus ogac) A food fish Greenland halibut (Reinhardtius hippoglossoides) A food fish Greenland shark (Somniosus microcephalus) A food fish greenland turbot (Reinhardtuis hyppoglossoides) A species of Pleuronectidae, right-eye flounders; a finfish with light meat and light to moderate flavor green laver (Enteromorpha linza) Edible seaweed harvested in Japan See lettuce laver green liquor An alcoholic beverage made from parsley green-mold rot A citrus fruit rot caused by Penicillium italicum Stages of development Pinhole rot—spots \-\ in. diameter Blister rot—spots if-2 in. diameter Spore growth Refrigeration of fruit at 40-45°F almost completely retards growth Green mountain A variety of potato green peach aphid (spinach aphid; tobacco aphid; Myzus persicae) Yellow-green or pinkish green, wingless and winged aphids that are also found on beets, cabbage, celery, chard, cole crops, dandelion, endive, lettuce, mustard greens, parsley, pears, spinach, and turnip; often also spreads several virus diseases green revolution The development in Mexico of a dwarf, stiff-strawed, high-yielding, spring wheat that has been important in increasing yields in India, Pakistan, Afghanistan, Iran, Turkey, and Tunisia; principles now are being applied in other countries; new high-yielding or greater nutritional value varieties of traditional crops combined with some fertilizer was introduced into food-deficient countries and resulted in a dramatic increase in food production See Borlaug, Norman green (drip) room A room where temperature and humidity are controlled to encourage fermentation; used before product is placed in drying room greens (pot herbs) The leaves of certain vegetables that are cooked and used for food; includes leaves and stems of beet tops, broccoli leaves, chard, chicory or witloof chicory (French endive), collards, cornsalad or lamb-lettuce (fetticus), cress, dandelion, endive (escaroli), escarole, head lettuce, kale, leaf lettuce, mustard greens, New Zealand spinach, parsley, sorrel, spinach, swiss chard, turnip greens Uses: raw or cooked 1 pound, fresh = 4 servings = 4-6 cups cooked 16 oz, canned = 2-3 servings 1 cup, cooked = 190 g (6.7 oz) l | - 6 lb (2 lb avg), fresh = 1 qt, canned 2-2 £ lb, fresh = 1 qt frozen 1 bu, fresh = 12-18 lb = 3-8 qt, canned See Part 2: Canned Yield; Minerals, Food; Vegetable Composition; Vegetable Cooking; Vegetable Frozen Yield; Vegetables, Cooking Frozen; Vegetable Storage green shrimp Raw shrimp in the shell green sloke An edible seaweed green tea Tea made from leaves that have been steamed, rolled, and dried without fermentation; fired immediately after picking; lowest in caffeine content. A beverage that is greenish yellow, bitter, astringent, has little aroma or flavor, and good body Types: China pouchong—delicate aroma and taste Gun powder green—picked as young, budding leaves and rolled into tight balls (to improve keeping quality); produces a tea with clear liquor, penetrating flavor, flowery taste, and sharp body Imperial Lung ching green dragon—long grained, velvet textured Panfired Formosa—light in cup, mellow, tart Panfired Japan—sweet, clear, and soothing Pinhead gunpowder—tiny, tightly rolled, pleasing aroma Young hyson Zen—mystical aroma Green tea is prone to staleness Green turtle soup A soup made from turtle stock, turtle meat, browned flour, and seasoning green weight The weight of fresh, uncured, uncooked meat (bone-in, semiboneless, or boneless) before processing green white An egg infected with Pseudomonas; in the advanced stages the white takes on a greenish cast green wine A carbonated, just ripe, red or white grape juice wine grenache A grape used to make rose wine grenadilla See granadilla; passion fruit grenadin Larded and braised slices of veal grenadine Liquid sugar made from pomegranate juice grenadine syrup A syrup made from pinkish red juice of the pomegranate greveost Swiss cheese made from cow's milk GRF See growth hormone releasing factor peptides grits (hominy grits) 349 grid A controlling element in a tube; usually between the cathode and anode griddle A flat utensil for frying or broiling See Part 2: Broiling Griddle, Meat griddle cake A pancake made from flour ( l | - 2 parts by volume), liquid (1 part by volume), leavening agent, salt, and sometimes eggs and/or fat and/or sugar; originally made with meal and water See Part 2: Calories, Daily Recommendations Griess reagent A mixture of sulfanilic acid and alphanaphthylamine used to develop color in nitrite determinations See also nitrite Grignard's reagent An alkyl or aryl magnesium halide grignolino A variety of grapes; a light-bodied, Italian, red, table wine made from grignolino grapes grill To broil See also broil grillkorv A moist, cooked, smoked Swedish sausage made from finely chopped, mildly seasoned (potato starch, skimmed milk powder), beef and pork and stuffed into a peelable, pork casing grillkorvett A moist, cooked, smoked Swedish sausage made from finely chopped, medium seasoned (potato starch, skimmed milk powder), beef and pork and stuffed into a peelable casing Composition: fat 11% grillpolse A moist, cooked, smoked Norwegian sausage made from finely chopped, mildly seasoned beef and pork that is stuffed into a casing grillpylsa A moist, cooked, smoked Icelandic sausage made from finely chopped, medium seasoned beef and pork with pork fat added and stuffed into an artificial casing grilse Salmon returning from the sea to freshwater for the first time Grimes Golden A variety of apple that are in season from September to December; excellent sauce and eating apples, and fair to good cooking apples grind To reduce to small pieces, usually with a machine designed for the purpose; pulverize; mince; comminute; size from coarse to fine, for example, coffee; meat gris de lille (puant de lille; puant macere) Very strong flavored (long maturation) cheese made from cow's milk griskin 1) Backbone area of pork. 2) Thin slices of loin grissini 1) Salt sticks. 2) Bread sticks; crisp pencils of French bread; Italian bread grist See beer gristle A smooth, elastic cartilage that is undesirable in cooked meat gristly Cartilaginous-like texture grits (hominy grits) Coarsely ground grain (often buckwheat or corn) that has the bran and germ removed (largely endosperm) 1 dry cup = 180 g Dry composition: fiber 10% See corn grits; hominy; oat 350 grits, by-product (hominy feed) grits, by-product (hominy feed) CompositionGrits by-product Dent white grits by-product Dry matter 90 90 Protein 10.4 10.6 Fiber 4.8 5.1 Fat 6.5 8 Ash 2.8 3 gritty Containing hard, sand-like particles grk A strong, white wine groat Oatmeal, sometimes whole and sometimes crushed; grain without hulls; husked oats or wheat; kernels of any grain; often barley, buckwheat, or oats grog A mixture of rum and water grosela (gooseberry; otaheiti) A green acidic fruit grown on trees; eaten stewed with sugar gross energy The total energy in a foodstuff gross national product (GNP) Total market value of a country's output of final goods and services for a year; can be in either current or constant dollars grottenhof See Limburger cheese ground beef Comminuted skeletal beef, normally 30% fat; chuck averages 20% fat; an uncooked, unsmoked American sausage made from medium to coarsely chopped, restructured, ground, pressed, formed, molded, or sliced beef with no added water, binders, or extenders; max. cheek meat 25% See also hamburger See Part 2: Beef Cuts; Beef Retail Yield; Broiling Griddle, Meat; Broiling Meat; Broiling Time and Temperature; Meat Composition ground beef patties Shaped meat made from ground fresh or frozen beef ground beetle Usually a dull black or brown, long insect that has an oval body and narrow head; larvae have slender, flattened bodies that taper slightly at the tail and contain two spines or bristles at the hind end; beneficial because they feed on caterpillars and other insects ground cherry See gooseberry ground color The color of the "skin" of a developing fruit, which may be blushed, striped, or washed with a different over color; basic or background color before ripening; often can be seen beneath or between the ripened color ground furze See rest harrow ground glass joint Standard taper all are a 1:10 taper; first number is diameter (in mm) of the large end; second number is length of ground zone (e.g., f§ = 24 mm in diameter large end of ground zone and ground zone is 40 mm in length). Ball and socket: first number is ball diameter in mm; second number is inside diameter of tubing ground lamb See Part 2: Lamb Cuts ground lean See Part 2: Meat Composition ground limestone A liming material composed of 80-95% CaCO3; each pound has the neutralizing equivalent of 0.85-1.00 1b of CaCO3 (or approximately this quantity of dolomitic limestone) ground meat Comminuted meat; usually made by passing it through a machine equipped with a worm or screw of decreasing flight that forces the meat through a cutting die Storage: Coldest part of refrigerator; use within 1-2 days See Part 2: Meat, Frozen Storage; Meat, Servings per Pound groundnut See peanut ground nut, bambara (madagascar nut; Voandzeia subterranea) A semiarid legume that forms its fruit underground; similar to groundnuts except it contains little oil; unripe seeds are eaten fresh; ripe seeds are used as pulse groundnut, Kersting's iKerstingiella geocarpa) Small, annual, semiarid legume with underground fruiting; similar to the bambara ground nut; both the unripe and mature seeds are used as pulse ground rot See soil rot grounds (dregs) The ground coffee bean remaining after having been extracted with water groundsel A plant having a toxic principle See Part 2: Poisonous Plants ground substance Aqueous matter containing connective tissue and surrounding the cell See Part 2: Connective Tissue Proteins group 1) One of the major vertical divisions of the Periodic Table of elements. 2) An uncharged combination of two or more elements that acts as a unit in a chemical reaction, for example, hydroxyl group (OH), sulfate group (SO4), carbonate group (CO3), and carbonyl group (C=O). When such a group is ionized it acquires an electric charge and is then called a radical. See also alkyl group; aryl group grouper (aguaji; black; cabrillas; enemas; gag; guasas; hinds, Jew fish; red; scamp; speckled hind; yellowfin; Epinephelus morio) Any of a number of lean fish that resemble the sea bass; caught in the south Atlantic and Gulf; afinfish that has light meat and very light, delicate flavor 1 fillet = \-1 pounds Oceania, syn. hapuku (Australia)—Polyprion oxygeneios Atlantic—Epinephelus spp. Composition (raw): moisture 79%; protein 19%; fat 0.5%; ash 1.2% See sea bass grouping orders Special price reductions obtained by the buyer when offering the supplier a "package" order for all items on a group of similar products grouse (European—Lagopus scoticus; Tetraoninae) A game bird used for food Type Black—Europe Blue—U.S. Bob white (quail in north and partridge in south)—U.S. Capercillie—Europe Dusky—U.S. Franklin's—northwest U.S. Prairie chicken—North America 5' guanosine monophosphate (guanylic acid) 351 Ptarmigan—North America Red—Europe Ruffled (partridge in north and pheasant in south) —North America Spruce—northern Canada groviera A Swiss cheese made from cow's milk growing degree days (GDD; heat unit) A measure of earliness or lateness; one unit for every degree (Fahrenheit) that the average daily temperature is above 40°F, e.g. Average daily temperature GDD 41°F 1 65°F 25 growing season See Part 2: Fruit, Growing Season, Storage Life growler 1) Container (usually a quart) for holdingbeer 2) Largemouth, black bass growth An increase in size and weight; irreversible increase in physical attributes growth crack Deep cracks around the stem scar on tomatoes growth factor A substance that an organism cannot synthesize and that must be supplied for growth of the organism growth hormone See somatotropin growth hormone releasing factor (GRF) peptides Induces somatotropin release grozdova A brandy grub An insect larva or chrysalis such as that of the heel fly; a parasite of cattle that makes holes in the hide in the back area gruel A thin (almost liquid) cereal (usually strained oatmeal); thin, semiliquid mixture of oatmeal boiled in milk or water and used as food; porridge made from cereal; feed mixed with water grumello An Italian, red wine grumichana A Brazilian fruit grunberger A nearly dry, white wine grundruk Fermented, dried vegetables grunello A dry, delicate, red wine grunerkase See glarner grunion smelt See smelt grunschimmelkase A blue cheese grunt (red mouth; Haemulidae; Pomadasyidae) Several tropical, marine fish used for food; up to 20 1b grusarin Yogurt grusevina A ricotta-type cheese made from cow's milk; usually consumed fresh with herbs gruyere Afirm-texturedSwiss or French Emmental-type cheese made from skimmed cow's milk (also a whole and skimmed milk type); small wholes, 2050 kg Composition: moisture 33-34%; protein 29-30%; fat 32-33%; carbohydrate 0.3-0.5%;fiber0%; ash 4-5%; sodium 95 mg/oz gruyere cheese A semihard, light-yellow, dessert and cooking cheese from Switzerland; usually sold in small wedges wrapped in foil or flat wheels; it has a nutlike, sweetflavorand is made from partly skimmed, cow's milk; it is ripened for 3 mo. or more; Emmental-like but with fewer, smaller, holes and a creamier texture; similar to Swiss but sharper; made from pasteurized, inoculated milk, rennet added, and scalded; not textured and pressed 1 cup, shredded = 4 oz See Part 2: Cheese Vitamin Content; Milk and Cheese Composition; Milk and Milk Products, Vitamin Content; Vitamin A, Milk and Milk Products gruyere de comte A Swiss cheese made from cow's milk gruyere processed cheese Gruyere cheese that is melted and blended with other types of cheese to produce a mild and creamy cheese guacamole A mashed avocado mixture guaiac 1) An antioxidant used (up to 0.1%) to retard rancidity in fats 2) A vegetable gum from West Indies. See Part 2: Antioxidant Structure guajaqueno A string cheese made from goat's milk and that has long, narrow, wound fibers guajillo A plant having a toxic principle See Part 2: Poisonous Plants guanabana See sour sop guanidine A nitrogenous compound found in animal and plant tissue; made by reaction of urea and ammonia H2N—C—NH2 NH 8-guanidino- a aminovaleric acid See arginine guanine A nitrogenous compound found in animal and vegetable tissue; made by hydrolysis of nucleic acids HN—C=O I I NH2 —C—C—NHII X P HHIIII II ^C N—C—N guano The residue of manure of fish-eating birds; used as fertilizer gunano phosphate The manure and dead bodies of fish-eating fowl 5' guanosine monophosphate (guanylic acid) A flavor potentiator; also an important growth factor (an RNA nucleotide) O O HHN^N^i H H' ^ M ^ N—CH—C—C—CH—CH2—O—P—OH OH OH O -O-phosphoric acid ribose 352 guanylic acid guanylic acid See 5' guanosine monophosphate guar See cluster bean guarana A South American plant (climbing herb) used to brew a bitter-tasting drink that has 3-5 times as much caffeine as coffee; also high in tannin guarantee A warranty by a seller under contract to a buyer to answer for the quality of the items sold and delivered guaranteed loan An agreement by which the government guarantees repayment of a loan made by a private lender guar flour See guar gum guar gum (guar flour) A water-soluble gum obtained from the endosperm of the weed of a leguminous plant (Cyamopsis tetragonolobus); mol. wt., 200,000-300,000 Uses: a suspending agent, thickener (5-8 times the thickening ability of starch), stabilizer, binder, water-binding agent, and mixture aid in ice cream and to increase the resiliency of doughs; in cakes, pie fillings, cheese, canned food, beverages, icings, and dressings; also as livestock feed Storage: well-closed container See Part 2: Gum Characteristics; Gums and Gelling Agents; Gums, Physicochemical Properties; Stabilizers, Thickeners guasas See grouper Guatemalan high grown coffee A hard-bean coffee that has a light and dry, winelike flavor guava [Cattley guava; Psidium cattleianum (cattleyanum); P. guajava] A small tree that produces a round, oval, oblong, or pear-shaped, green to yellow fruit ( l | - 3 in. diameter) that becomes yellow when ripe; the pulp (white, yellow, pink, or red) is juicy, acid to sweet, pungent, and full of small, hard Uses: can be eaten raw, stewed, made into tarts, jam, and jelly, canned, or made into vinegar High in vitamin C content (ascorbic acid 302 mg/100 g) and vitamin A (250 IU/100 g) Variety Common guava—plum size; yellow in color; seed can be eaten Indian red—eaten fresh Pineapple Ruby X Supreme—eaten fresh Strawberry guava—small; red in color; white pulp; acid taste Does not ship well 1 fresh, whole = 2.8 oz Composition (raw): moisture 81-83%; protein 1%; fat 0.6%; carbohydrate 16%; ash 0.7% See Part 2: Fruit Classification; Fruit Composition; Fruit Storage; Plant Foods, Composition guava cheese See guava paste guava paste (guava cheese) A reddish or yellowish, fragrant, very thick jam made from the guava fruit; used for dessert with crackers and cheese gudbrandsdalsost A mysost-type cheese made from cow's or goat's milk gudgeon (Gobio gobio) A small, freshwater food fish guedj A strong flavored, dried, salted fish used as flavoring for food Guernsey A breed of dairy cattle that originated on the island of Guernsey; color is shade of fawn with white markings clearly defined See Part 2: Dairy Cattle Breeds; Gestation Periods; Milk Breeds, Composition; Milk Composition Guernsey gauche A tea bread made with currents and mixed citrus peel gueze A sparkling, golden, sour beer gugelhupf An open-textured sponge cake made from wheat flour and covered with chocolate or almonds guide price An European Economic Community (EEC) trading term that is fixed annually for a 12 month period usually starting on April 1 guinea (guinea keets; keets; Nemida mealeagris) A medium-sized species of poultry similar to pheasant; raised for food; the small eggs (100 per year) are also used for food; it has dark plumage speckled with white. Guinea chicks are called baby keets. Flesh is darker in color and more gamy in flavor than chicken; sold at 15-18 weeks of age Live weight is 2§-3§ pounds Dressed weight is 2 | - 2 f pounds Varieties Lavender—light gray or lavender plumage regularly dotted with white Pearl—purplish gray plumage dotted with white Splashed (Pearl or Lavender X White)—breast and flight feathers are white; remainder is pearl and lavender White—white plumage, lighter than pearl Classes Young guinea—may be of either sex; has tender meat and a flexible breastbone cartilage Mature guinea (old guinea)—may be of either sex; has toughened flesh and a hardened breastbone Composition (flesh and skin, raw): moisture 68.90%; protein 23.40%; fat 6.45%; ash 1.25%; total carbohydrates 0.0% See Part 2: Poultry Class guinea corn See millet guinea egg Average weight 1.4 oz; incubation period 26-28 days Incubator conditions: Turn eggs 5 times per day for first 24 hr Forced draft incubator: 99.5-99.7°F and 57-58% humidity; last week: 97°F and 60% humidity Still air incubator: 102°F and 57-58% humidity guinea grade See poultry grades guinea palm See palm guinea pig (Cavia cobaya; C. porcellus) A rodent; much used for experimental work guinea plum A large tree with plumlike fruit that lacks the flavor or acidity of the plum guin-hen A cross between a guinea and a chicken; usually sterile; may be as large as a chicken with a bare head and neck area guinness A strong, dark bitter stout; a draught or bottled (less pungent in flavor and appearance), stouttype of beer guisado Stewed guisantes See gisantes gul A liqueurflavored with rose petals gula malacca A brown sugar made from the coconut gullet Throat; esophagus gulose (C6H12O6) A water-soluble syrup that is not fermentable by yeast See Part 2: Sugar, D-Aldehydo gulyas A beef (or other meat) stew See goulash gum 1) A hydrophilic colloid obtained from tropical trees and shrubs as well as from seaweeds. They are polysaccharides that, when dissolved or dispersed in water, give a viscous solution or dispersion; water-soluble thickener Functions in food Binding Coating Emulsifying Gelling StabilizingSuspending Thickening 2) Tissue between the jaws that surrounds the teeth 3) Insoluble material formed by polymerization of fats during heating (highly unsaturated fats are most susceptible) See candy See Part 2: Gum Characteristics; Gum Distribution; Gums and Gelling Agents; Gums and Gelling Agents, Characteristics; Gums, Physicochemical Properties; Pentosans; Stabilizers, Thickeners; Water Activity, Organisms and Food gum acacia See gum arabic gum Arabic (acacia; acasia gum gumacacia; gum acacia; gum Senegal) A dried, gummy exudation from branches of the Acacia Senegal or of related species Acacia (Leguminosae family) grown in the Sudan area of Africa; a mixture of Ca, Mg, and K salts of arabic acid Uses: stabilizer, thickener, crystallization retardant, foam stabilizer, flavoring agent, processing aid, humectant, surface finishing agent, and emulsifier Available: tears,flakes, granules, powder Composition: max. ash 4%; max. acid insoluble ash 0.5% Causes allergic reactions in a few people Storage: well-closed container See Part 2: Gum Characteristics; Gum Distribution; Gums, Physicochemical Properties; Stabilizers, Thickeners gumbo (gombo) A soup thickened with file or okra. See buckshot soil; okra gumbo file Powdered, dried, green, sassafras leaves gum dragon See gum tragacanth gumdrop About 2 \ large or 20 small (1 oz) = 100 calories See Part 2: Sugars and Sweets Composition gum gatto See locust bean gum gunnel 353 gum ghatti (gatty gum; ghatti gum; Indian gum) A polysaccharide exudate from the Anogeissus latifolia tree; a general purpose food stabilizer, thickener, or texture modifier See Part 2: Gum Distribution; Gums and Gelling Agents gum guaiac (guaiac resin) The resin from wood of Guajacum officinale or G. sanctum Uses: a food antioxidant or preservative Storage: well-closed container gum jum See tiger lilies gum karaya (India gum; Indian tragacanth; karaya; katilo; kullo; kuterra; mucara; Sterculia) The dried exudate from the Sterculia urens tree grown in India; mol. wt. 9,500,000 Uses: an emulsifier in dairy frozen desserts, cheese, meat sausages, bakery products, and salad dressings; also used as a food stabilizer, thickener or texture modifier Expands 100 times in volume when added to water Storage: well-closed container See Part 2: Gums and Gelling Agents; Gum Characteristics; Gum Distribution; Gums, Physicochemical Properties gumming Polymerization of fat caused by heating; forms an insoluble, syrupy material; occurs more often in unsaturated fatty acids gummy 1) An old ewe with incisor teeth broken or missing 2) Semisolid texture gum rosin Rosin remaining after distillation of gum spirits of turpentine gum Senegal See gum arabic gum spirits of turpentine Spirits of turpentine made from the oleoresin from a tree of the pine species gum syrup (bar syrup; gomme syrup; simple syrup; syrup gum) A mixture of water, sugar, and gum arabic gum tragacanth (bassora gum; goat's horn; leaf gum; Syrian gum) Exudate from Astragalus bush that yields the highest viscosities at the lowest concentration for edible gums Uses: a food emulsifier, thickener, or stabilizer; a base for ice cream powder and gelatinous desserts Causes allergic reaction in a few people Percent to use Food 1.3 Fats and oils 0.8 Gravies and sauces 0.7 Condiments and relishes 0.2 Baked 0.2 Meat products 0.2 Processed fruit 0.1 Other categories Storage: tight container gum tragans Edible gum secretion of a shrub See Part 2: Gum Characteristics gum tragon See locust bean gum gunnel See butterfish 354 gunpowder green gunpowder green See green tea guns See stitches guppy (Girardinus guppyi) A l | - 2 in. long Caribbean fish often kept in aquariums; food fish gupsum A substance that, when burned, forms a white powder called plaster of Paris gur See sugar cane gurdzhaani A white wine gurnard (gurnet) A spiny, marine, finfish that has white flesh and is used for food Gray (Eutrigla gurnardus)—North Atlantic Piper Trigla lyra—Atlantic T. capensis—South Africa Red (Eutrigla cuculus)—North Atlantic Red (Chelidonichthys kumu)—Japan Shinning (Eutrigla obscura)—Atlantic and Mediterranean Streaked (Trigloporus lastoviza)—Atlantic and Mediterranean Yellow (T. lucerna)—Atlantic and Mediterranean gurry Fish offal remaining after filleting guru nut See kola nut gussing A tilsit-type cheese gussing cheese An Austrian, brick-type cheese made from skimmed milk gustation Tasting gustatory Pertaining to the pleasure or sense of tasting gut 1) Intestine or alimentary canal 2) To remove the alimentary canal gut bread The pancreas gutedel A grape; a white, Rhine-type, table wine made from the gutedel grape gut fat The fat attached to the intestines Guthion Proprietary name for a poisonous insecticide of the phosphorus ester type S N T N—CH2 — S—P—O—CH3 O CH3 gutsfleischwurst A moist, cooked, unsmoked, eastern German blood sausage made from fine or coarsely chopped, medium seasoned pork and stuffed into a beef or pork casing gutsleberwurst A moist, cooked, unsmoked, eastern German sausage made from finely chopped, medium seasoned pork liver and stuffed into a pork casing gutted fish (eviscerated fish, drawn fish) Fish with guts removed Guzerat A strain of Brahman cattle G value The number of molecules charged per 100 electron volts energy transferred to the system gymnemic acid An acid that abolishes sweetness, restricts bitterness, but has no effect on salty or sour flavor gyomiso A fermented, yellow-brown, salty (20-25%), fish paste condiment gypsum (land plaster) Calcium sulfate; not the same as "plaster of Paris"; a fertilizer material used to supply calcium; CaSO4 85% See Part 2: Fertilizer Materials gypsy A moist, cooked, Australian sausage gyulai A dry, uncooked, smoked Hungarian sausage made from medium chopped, heavily seasoned, beef and pork and stuffed into a pork casing gyulai kolbasz A beef or pork pepperoni seasoned with paprika and garlic H The symbol for the element hydrogen ha The abbreviation for hectare habitat The natural home of a plant or animal hable creme chantilly A semisoft, mild, double-cream cheese that is made from cow's milk and covered with white mold HACCP Hazard analysis critical control points See hazard analysis hache Minced hackamore A rope halter hackberry (sugarberry) The small, sweet fruit of an American tree; the fruit is made into jams, jellies, and preserves; the wood is good forfirewood [21 X 106 Btu/cord (20% moisture)], medium-easy to start, and easy to split, producing light smoke, fair coals, and few sparks. hackery An ox cart Hackney A pony not over 14.2 hands, shown only at two-trot speeds (park pace, trot on), with a docked tail and the mane braided close to the neck; pulls a viceroy (a four-wheeled coach) haddock [scrod (baby); Gadus aeglefinus;Melanogrammus aeglefinus (Atlantic); Sebastes marinus] A lean saltwaterfinfish that is similar to but smaller (avg. 4 lb) than the cod, with very lean, white meat and a very light, delicateflavor, and with a firmer texture but less flavor than the cod; caught in the North Atlantic Sizes: Jumbo—large haddock Finger—small haddock Large—over 2.5 lb Scrod (baby)—1.5-2.5 lb Snapper—under 1.5 lb Available forms: canned; fresh; frozen; rizzared haddock (slightly salted, dried, and broiled); salted; smoked (finnan haddie); vinegar-cured Types of smoked haddock: Arbroath smokies—smoked; closed up; round Finnan haddie—smoked haddock Flatfinnans—smoked; split Composition (raw): moisture 80%; protein 18%; fat 0.1-0.5%; ash 1.4%; cholesterol 42 mg/3 oz See also demersal fish See Part 2: Fish and Shellfish, Composition; Fish, Smoked-Cured; Fish, Storage; Frozen Food Storage; Minerals, Food haddock, smoked A lightly salted and cold-smoked haddock (whole fish, head removed, or filleted) haem See heme haem- A prefix used to indicate blood H haematinic Pertaining to blood; a substance that promotes the formation of blood haemoglobin See hemoglobin haemorrhage See hemorrhage hafnium (Hf) A metallic element; at. no. 72; at. wt. 178.50; Group IVB of the Periodic Table; oxidation state +4; electron configuration 2- 8-18-32-10- 2 orbit K L M N O P haggerel See hoggett haggis A Celtic wurst; a moist, cooked, unsmoked British sausage made from medium- or coarse-chopped, medium-seasoned lamb stuffed into sheep casings; a pudding or sausage made from the pluck of an animal and other ingredients (often flour foods); a sheep stomach containing a heart pudding; a sausage Hainan cattle A breed of slightly brownish light gray, thoracic-humped, draft cattle that originated on Hainan Island (southern China) hair Can be used for fertilizer hair felt See Part 2: Insulation hair seaweed (rockweed; sea wrack; Fucus spp.) An edible seaweed that is used as a vegetable, condiment, or salad hairtail A food fish Atlantic—Scabbard fish Japan—Trichiurus japonicus hairy A variety of vetch hairy brinjal See hairy melon hairy melon (hairy brinjal) A long, green marrow that is similar to a cucumber and has white hair hai tai An edible Asian seaweed Haitian natural A mild, sweet coffee with fair body hajdu A provolone-type cheese made from cow's milk hajoshi cabernet A soft, vigorous, perfumed, red Hungarian wine hakari Pickled shark hake (deep-sea fillet; ling; red; silver; squirrel; white) A lean, codlike fish with a fin under the throat; used for food and oil; usually dried or salted Atlantic (Merluccius merluccius) Black (M. senegalensis)—eastern Atlantic Cape, stockfish (M. capensis)—southeastern Atlantic; Indian Ocean Chilean (M. gayi)—southeastern Pacific Eastern Atlantic (M. polli) Mediterranean (Af. mediterraneus) Oceania (M. gayi) Pacific (Af. productus)—northeastern Pacific 355 356 hake (deep-sea fillet; ling; red; silver; squirrel; white) Red (JJrophycis chuss) Silver, whiting (M. bilinearis)—northwestern Atlantic Stockfish—South Africa Southwestern Atlantic (M. hubbsi) White ({/. tenuis)—Atlantic Composition (raw): moisture 82%; protein 16.5%; fat 0.4%; ash 1.3% See whiting hal A sorghum beer halal To slaughter food animals under Moslem law halbstiick A wine container 1 halbstiick = 132 gal halb-und-halb (half-om-half) A citrus liqueur made using bitter orange Halehaven season The season for peach cultivars that ripen midseason, 2 weeks before Elberta peaches half-and-half 1) A mixture of approximately 50% whole milk and 50% cream See cream 1 tbsp = 20 calories 1 cup = 315 calories See Part 2: Dairy Terms 2) Half whiskey and half water. 3) A mixture of beers. 4) A mixture of ales. 5) A mixture of stout and bitter half-and-half, cream Composition (milk and cream, fluid): moisture 80.6%; protein 3.0%; fat 11.5%; carbohydrate 4.3%; ash 0.7% half-and-half, sour Made by adding a bacterial starter culture to a mixture of milk and cream, which produces an acid flavor and a semiliquid to semisolid body; min. 10.5% milk fat halfbeak (Hemiramphus sajori) A food fish See candlefish half-glaze A brown sauce made with meat stock and sherry half-life (half-value) 1) The time required for an unstable substance to lose half of its radioactivity. 2) The time required for half of a particular tissue to be replaced half-om-half See halb-und-halb halibut (ellbot; fletan) The largest member of the saltwater flatfish family; it may weigh from 5 to 800 1b and has lean, tender, white flesh; caught on the Pacific coast and in the North Atlantic. Species: Atlantic (Hippoglossus hippoglossus) Pacific (H. stenolepis) Chicken halibut is a young halibut under 3 lb l-in.-thick steak = \ lb Composition (raw): moisture 74-78%; protein 16-20.9%; fat 1-8%; ash 1-1.4% See also demersal fish See Part 2: Cholesterol Control; Frozen Food Storage; Minerals, Food; Vitamin D, Fish halibut, chicken (ellbot) A young halibut (2-10 pounds) halibut liver oil (haliver oil) An oil obtained by steaming the livers of halibut or flounder; rich in vitamins A and D; used as a dietary supplement halite Rock salt hallauer schublig A moist, cooked, smoked Swiss sausage made from fine- or medium-chopped, medium-seasoned beef and pork stuffed into a beef or artificial casing halloumi A white, brined cheese made from goat's or sheep's milk halo blight A disease of beans causing angular, brown spots on leaves and pods and causing the seeds to become blistered halogen A group of electronegative elements (Group VILA of the Periodic Table) that includes fluorine, chlorine, bromine, and iodine halogeton A plant having a toxic principle See Part 2: Poisonous Plants halophilic Descriptive of microorganisms that will grow only if a very high salt concentration is present; salt-loving See Part 2: Water Activity, Organisms and Food halumi A white, brined cheese made from goat's or sheep's milk ham The hind thigh area of a pork carcass; it may be cut in several lengths depending on desired size of the ham; a short-cut skinned ham is about 18% of the carcass; the meat may be sold fresh or cured but is usually cured and smoked. The term also refers to cured meat from this area Ham types: Foreleg—picnic ham or cala Italian—cured and dried, not smoked; eaten without cooking Kentucky—dry-cured, smoked, dried, and aged Smithfield or Virginia—from hogs fed on acorns and peanuts; dry-cured, smoked, dried, and aged Equivalents: 1 lb cooked ham = 3 cups bite-size pieces 1 cup, cubed, cooked = 0.5 lb 1 cup, ground, cooked = 0.5 lb 1 cup, julienne strips = 0.5 lb 1 cup, diced, smoked = 6 oz 1 cup sliced ham, cut into strips = 5 oz Composition Moisture Protein Fat Carbohydrate Ash Ham (%) (%) (%) (%) (%) Chopped Canned 61 16 18.8 0.3 4 Not canned 63.6 17 17.3 0 4 Extra-lean 70.5 19 5 1 4.2 Minced 57.4 16 21 1.8 3.8 Regular 64.6 17.6 10.5 3 4.1 Cholesterol (boiled ham) 51 mg/2 oz; sodium 1114 mg/3 oz (85 g) Storage: In original wrapper; refrigerate; half-ham or slices should be used within 3-5 days; whole ham should be used within 1 week. See Part 2: Broiling Griddle, Meat; Broiling Meat; Broiling Time and Temperature; Calories, Daily Recommendations; Cooking in Liquid, Time; Ham Beetle, Red-Legged; Ham, Carving; Ham, Curing; Meat and Meat Products, Composition; Meat Composition; Meat, Frozen Storage; Meat Identification; Meat, Servings Per Pound; Meat Storage; Microwave Processing Time; Pork Carcass, Retail Yield; Pork Chart; Pork, Cooking; Pork, Cooking Methods; Pork, Cooking Yield; Pork Cuts; Pork Cuts and Uses; Pork Storage; Pork Wholesale Cuts; Pork Yield; Portion Size; Riboflavin, Food; Roasting Meat; Roasting, Time and Temperature; Simmering Meat; Spoilage, Protein Foods; Storage Times; Water Activity, Organisms and Food hamaguri Clams ham a la king Diced ham that has been cooked in a cream sauce See Part 2: Portion Size hama-natto A strong, black, soybean paste used as a flavoring ham and cheese loaf (or roll) A loaf made from ground ham and cubes of firm cheese Composition: moisture 58%; protein 16.6%; fat 20%; carbohydrate 1.4%; ash 3.8% ham and cheese spread Composition: moisture 59%; protein 16%; fat 18.5%; carbohydrate 2.3%; ash 3.9% ham and pork, chopped A moist, cooked, unsmoked Irish sausage made from medium-chopped, medium-seasoned beef and pork stuffed into an artificial casing ham, ardennes Ham that is processed by having the fat and skin removed and the ham cut into two pieces along the bone; it is then long-cured, washed, boned, and the cut sections covered with cured bung, pressed in a pear-shaped form, and cold-smoked. ham, Austrian An inexpensive ham made from lean ham pieces that are placed in a casing, baked, and smoked ham, baked Ham that has been cooked by the direct action of dry heat to an internal temperature of 170°F ham beetle (Corynetes rufipes) A red-legged beetle, with a green-blue body ( | in. long), that bores into meat, causing dry rot; the larvae (3 in. long) are purple and are found in cured hams. See Part 2: Ham Beetle, Red-Legged ham, Black Forest A dry-cured ham that has been given a long (up to 5 weeks), cold, heavy smoke over soft woods (e.g., pine or fir) to give a dark exterior color, and then thinly sliced; today a caramel dip may be used to aid in darkening the surface. ham, boiled (cooked) A boned ham that has been placed in a metal container and steamed or cooked in water: A deboned and defatted ham is placed in a press mold and cooked in a water bath of 165-185°F to an internal temperature of 142-160°F; the pressure on the ham is increased while the ham is cooling. hamborgarpylsa A moist, cooked, smoked, spreadable Icelandic sausage made from medium-chopped, medium-seasoned pork stuffed into an artificial casing; the product is sold in short casings. ham, braised A ham (bone-in) that has been cooked in stock (e.g., champagne, white wine, madeira, port) in a closed pot ham, fresh (leg of pork; pork leg) 357 hamburger (hamburg) 1) The general term for ground or chopped, fresh or frozen, skeletal beef (max. 30% fat). 2) An uncooked American sausage made from medium- to coarse-chopped beef that is restructured, pressed, formed, molded, or sliced, with no added water, binders, or extenders. 3) A cooked ground beef patty served with a bun Storage: In coldest part of refrigerator; use within 1-2 See also ground beef See Part 2: Frozen Food Storage; Meat Composition; Portion Size; Potassium-Rich Foods Hamburg parsley (Carum petroselinum fusiformis) A vegetable whose root is used like carrot and leaves like parsley See parsley, Hamburg ham, canned A ham that has been placed in a can and heat-processed Storage (unopened): refrigerate; will retain optimum quality for 1 yr ham capocollo Ham used to prepare capocollo ham center The meaty section of a ham, containing only the small, round bone ham, Chinese-style A fat ham that has been given a long-term dry cure and not smoked or cooked, but given a long aging period ham, chopped A firm loaf made from cured pork that has been ground, chopped, or cubed; hamlike in color and flavor ham, cooked 1 cup ham, \ -in. cubes = 6 oz ham, cooked, jamon cocido A moist, cooked, unsmoked, mildly seasoned, Uruguayan, whole, boneless pork ham ham, country A dry-cured, smoked ham produced in a rural area; maple, honey, and hickory flavors are used on some of these hams; 70-day minimum for curing, salt equalization, and drying; 4% salt in the finished product, and 18% moisture loss. ham, country-style A dry-cured, smoked ham not produced in a rural area ham, cured For the regular smoked product, the finished smoked weight will not exceed fresh, uncured weight; for the water-added product, water not in excess of 10% of the fresh, uncured weight and the product must be so labeled; other curing ingredients are not included in this 10%, so the total of added substances might be 12-14%. Storage: refrigerate in original package; use within 1 week for best flavor (whole ham 1 week; half-ham 5 days; ham slices 3 days; cooked, leftover 1 week if chilled quickly) ham, deviled A canned, finely ground (spreadable), sweet-pickled, highly spiced ham Sodium content: Deviled—253 mg/oz Spread—258 mg/oz See Part 2: Meat Composition ham ends See ham portion ham, fresh (leg of pork; pork leg) Uncured, hind leg of pork 358 ham, fully cooked ham, fully cooked A ham that has been cooked to an internal temperature of 150°F ham half The shank or butt half of a ham that has not had the center section removed ham, hannover A dry-cured, boneless (top and bottom round), mildly cured ham, hand-tied and smoked for 2 days ham ha sauce See harm ha sauce ham, hickory-smoked A ham with the flavor of hickory, produced either by smoking over hickory chips or from liquid smoke ham, honey-cured A boneless ham sweetened with honey ham, imitation Ham with more than 10% added curing weight ham, Japanese A pork loin that has been boned, placed in an artificial casing, and smoked ham, laval A dry-cured, cold-smoked ham with a delicate flavor hamlet 1) A large grouper (Epinephelus striatus), used as a food fish. 2) A large eel Hamlin A variety of early Florida oranges hamma A paste of milk and parboiled wheat; called kishk when dried ham, maple-cured A boneless ham sweetened with maple syrup ham, maple-syrup A ham that has been cooked and covered with maple syrup before smoking (to seal in natural juices and to produce a dark exterior) hammerhead (Sphyrna zygaena) A.food shark ham, minced A cooked, smoked meat speciality made of cured pork; ready-to-eat ham, nonperishable A canned ham that has been cooked to an internal temperature of 250°F and can be stored without refrigeration ham, old-fashioned A mild-flavored boneless ham that has been placed in netting and baked ham, Parma A prosciutto ham that has been dry-cured, flattened, and aged (400 days) ham, parsleyed Pieces of cooked ham and parsley in a gelatin flavored with white wine, glazed with a jelly containing parsley ham, pepper A lean, round, boneless ham that has been smoked, cooked, and rolled in a mixture of black pepper ham, perishable A canned ham that has been cooked to an internal temperature of 150°F and should be stored under refrigeration; heat to 140°F for serving. ham, Polish A boneless, round ham (covered with a layer of fat and skin) that is smoked and cooked in water ham portion (ham ends) The shank or butt portion of a ham from which the center section has been removed Hamprace See Montana No. 1 Hampshire (hog) A meat-type breed of hog that originated in Southern England, probably from the Norfolk Thin Rind Hog; the hog is black with a 6-in. white belt that encircles the shoulders and includes the front legs. See Part 2: Swine Breeds Hampshire (sheep) A medium-wool, mutton-type breed of sheep originating in South-Central England from the Weltshire and Berkshire Knot breeds; it has a dark brown to black face, with no horns, and a fleece grade of about \. See Part 2: Sheep Breeds ham, raw, jamon crude A semidry, uncooked, smoked, medium-seasoned, Uruguayan whole pork ham, bone-in or boneless ham roll Ham used to prepare capocollo ham, salad spread Composition: moisture 63%; protein 8.7%; fat 15.5%; carbohydrate 10.6%; ash 2.5% ham sausage A moist, cooked, unsmoked Irish sausage made from medium- or coarse-chopped, medium-seasoned beef and pork stuffed into an artificial casing ham, Scotch A dry-cured, aged, boneless ham with skin and fat removed; rolled and tied or stuffed into casings ham, serrano A dry-cured, unsmoked ham similar to prosciutto ham skipper An insect that feeds on stored meat and cheese; the adult is a two-winged fly ( | in. long); the larva (maggot) is yellow ( | in. long) ham, Smithfield A long-shanked ham dry-cured in Smithfield, Virginia, with salt and then smoked and dried or aged; originally produced from peanut-fed hogs, but this is no longer required. ham, South American A dry-cured ham that has a black exterior created by dipping in a black tar solution (to keep out the skipper fly) after processing and before drying hamster A small rodent, Cricetus cricetus, used for experimental feeding tests hamstringing Cutting the Achilles tendon ham-style bologna Bologna that contains cubes of lean cured pork ham, turkey A boneless, cured, turkey thigh ham, Tyrolian, with fine herbs A bottom round of pork leg, with skin and fat, that has been salted, pressed, seasoned with dry herbs from the Alps, smoked, and dried for 6 months ham, Virginia A dry-cured ham that has not been produced in Smithfield, Virginia See ham, Smithfield ham, water-added A ham with up to 10% gain in weight, due to retention of cure ham, Westphalian A ham that has been cured, cold-smoked over juniper, and dried; it is thinly sliced when served. hamworst 1) A moist, cooked, smoked Dutch sausage made from fine- or coarse-chopped, medium-seasoned pork, with coarsely chopped meat, stuffed into beef or artificial casings. 2) A moist, cooked, unsmoked Australian sausage made from medium-chopped, mildly seasoned pork not stuffed into casings hand 1) A unit of measurement [4 in. (10.16 cm), hand width], used to measure a horse's height at its shoulder. 2) A cluster of bananas on the original stem. 3) The foreleg or shoulder of a food animal. 4) The British term for the picnic area of pork Handbook No. 8 A USDA publication that lists the composition of foods hand cheese A sour cheese made from skimmed cow's milk and buttermilk, with a pungent odor and sharp flavor; it is molded by hand, thus the name. handkase A low-fat, high-protein, semisoft cheese that is hand-molded; the rind may be smooth or covered with bacterial or mold smears. hand mating Breeding a specific sire to a specific dam hand-to-mouth buying Buying over a short period of time to meet immediate requirements hanging Ageing meat in a cool place to tenderize the meat and to increase the flavor hanging tender (hanging tenderloin; hang tender) A pillar of the diaphragm muscle located close to the kidney; used as a by-product item; on the left, or "open," side of a beef carcass; usual weight 2-4 lb; length 1 ft See Part 2: Beef Retail Yield; Beef Wholesale Cuts hang tang A fish sauce hank 1) A length of casing See also sheep casing. 2) Of cotton, 840 yd. 3) Of woollen yarn, 560 yd hankara kanzo A type of fula Hanss A variety of clingstone peaches Hanus iodine number See iodine value analysis Han-Yang A fat-tailed, polled, white-fleeced (carpet grade) breed of sheep; used for wool and mutton and found in Honan Province (northeastern China) hao yu An oyster sauce haploid Having a single set of chromosomes hapt- A prefix used to indicate touching or seizing haptule A Sri Lankan tea Harbin White A white, prick-eared pig found in Hai-tang Kiang Province, China, produced by crossing Yorkshires with native stock hard 1) A subjective term used to describe the maturity or ripeness of fruit that will not give when pressed; sometimes called mature green. 2) Describes wine with an excess of tannin hard butter A processed fat, with a high solid-fat index, that is brittle at room temperature and has a narrow melting range; used in confections hard candy Three or four f-in. diam. candy balls (1 oz) contain 110 calories. hard cider Alcoholic, fermented apple juice See cider hard coal Anthracite hard cracker See hard tack hard-cured Describes fish that have been dry-salted and dried to a moisture content of 40% or less hard rot 359 hard end (black end) A physiological disorder of the pear; the fruit is hard, rounded, and often black on the blossom end hard glass Glass that has a high melting point and a low coefficient of expansion and that will withstand thermal shock hardhead See croaker hardiness 1) The ability of plants to withstand low-temperature injury to woody tissue. 2) The ability of fruit buds to withstand cold injury hardness A textural property related to the force required to deform a material; the resistance of a material to penetration by any of several types of needle-like instruments; the hardness of metals is measured with the Rockwell and Brinell testers; softer materials are measured with the Shore Durometer. hardness of water A measure [in parts per million (ppm)] of the presence of bicarbonates, sulfates, chlorides, and silicates of calcium, magnesium, and iron in water that form insoluble precipitates with soap; a precipitation of the salts can be obtained by the following reactions: Heat: Ca(HCO3)2 -^ CaCO3 + H2O + CO2 Lime: Ca(HCO3)2 + Ca(OH)2 -=• 2CaCO3 + 2H2O Washing soda: Ca(HCO3)2 + Na2CO3 -> CaCO3 + 2NaHCO3 CaSO4 + Na2CO3 -» CaCO3 + Na2SO4 Phosphates: 3Ca(HCO3)2 + 2Na3PO4 -» Ca3(PO4)2 + 6NaHCO3 3CaSO4 + 2Na3PO4 -» Ca3(PO4)2 + 3Na2SO4 Silicate: Ca(HCO3)2 + Na2O • A12O3 • 2SiO2 • 6H2O - • CaO • A12O3 • 2SiO2 • 6H2O + 2NaHCO3 Regeneration of silicate: CaO • A12O3 • 2SiO2 • 6H2O + 2NaCl -> Na2O • A12O3 • 2SiO2 • 6H2O + CaCl2 See Part 2: Water, Hardness hard radiation Radiation of extremely short wavelength, including certain X-rays, gamma rays, and cosmic rays hard rot A strawberry disease caused by a fungus (Rhizoctonia sp.) that attacks only ripe berries Control: Proper spacing and correct timing of fertilizer applications are the most important preventive measures; fungicides are also helpful. 360 hard sauce hard sauce An uncooked dessert sauce that is made from butter, sugar, and sometimes flavoring and is used on fruit dishes hard-smoked Describes fish that have been given long periods of cold smoke until hard hard tack (hard cracker; pilot's cracker; ship biscuit) A flat-shaped, low-moisture, crisp bread made from whole-meal grain; air is incorporated by whipping or by yeast fermentation; used for thickening stews See cracker; ship biscuit hard-wheat flour Dough made from this flour has a "rubbery" consistency and thus can hold the carbon dioxide evolved from the leavening agent; it is thus a good bread flour. hardwood Any dicotyledonous tree, usually broad-leaved and deciduous See Part 2: Fuel, Heating Value hare A large rodent with longer ears and legs than a rabbit See rabbit See Part 2: Gestation Periods hare's-ear mustard (Conringia orientalis) An annual weed haricot 1) A dish of meat. 2) The dry seed of a string bean See bean, dry haricot bean (Phaseolus vulgaris) A bean that is grown for its ripe seeds (brown or white), which are usually dried; dried seeds store well and are soaked in water before cooking; used to make boston baked beans and cassoulet haricot of mutton A mutton stew with beans, onions, potatoes, and turnips haricot vert Green string beans harlequin See neapolitan harm ha sauce (ham ha sauce) A pungent shrimp sauce that is sometimes used with pork harracher A soft to semisoft, strongly flavored cheese made from cow's milk and ripened by surface bacteria Harris hematoxylin Made by the following procedure: 1 g hematoxylin is dissolved in 10 ml absolute alcohol; add this to a warm solution of 20 g ammonia alum in 200 ml water; boil and add 0.5 g mercuric oxide; boil 1 min and cool rapidly under faucet; just before using, add 4% acetic acid; keeps well harrow A toothed framework tool that may or may not have springs; used to break the soil; a disk harrow consists of circular, rotating knives attached to a mandrel and pulled by a tractor. harsh 1) Lacking smoothness; rough; grating; astringent; coarse-textured. 2) Describes wine with an excess of tannin hart See stag hartkase See saanen hartshorn (bucksthorn plantain; star of the earth) A plant whose young leaves are used raw in salads hartshorn salt A raising agent, e.g., ammonia salt or carbonate harvest index The ratio of grain weight to the total aboveground plant dry weight, e.g., if the grain weight is one-half the total weight of the plant, then the harvest index is 0.5 and the grain-straw ratio is 1. harze A hard, semicooked, port-salut-like, Belgian cheese made from cow's milk harzer A low-fat, high-protein, semisoft cheese made from cow's milk harzkase A soft, sour-milk cheese hasenpfeffer A rabbit dish containing vinegar, pepper, sour cream, and a number of seasonings hash 1) A general term for many dishes that are mixtures of chopped meat and vegetables, thicker than soup; a dish made from cut meat in white or brown sauce; min. 35% meat. 2) Pan-fried vegetables, e.g., potatoes. 3) To cut or chop coarsely Hashan pig A small breed of pig that is black with white markings and has small, erect ears; found on Hainian Island, southern China hashi Chopsticks haslama A cold herbal drink haslet 1) A moist, cooked, unsmoked British sausage made from medium- or coarse-chopped, mild- or medium-seasoned pork not stuffed into a casing. 2) Edible organs (e.g., heart, liver, spleen) or a dish made from them Hatch Act Passed in 1887; established State Agricultural Experiment Stations hattenheimer A white wine hauderes A semihard cheese, made from cow's milk, with a full, fruity flavor haugpolse A dry, uncooked, smoked Norwegian sausage made from finely chopped, heavily seasoned, beef, lamb, and horsemeat, with blood and plucks added; fermented and not stuffed into a casing haugtussa farepolse A dry, uncooked, smoked Norwegian sausage made from medium-chopped, mildly seasoned beef, lamb, goat, and horsemeat, fermented and stuffed into an artificial casing haunch The hindquarter; hindquarter of venison haupia A pudding made from coconut milk and arrowroot hauru kogu Shallow-fried cakes made from millet or sorghum flour hauskase A soft to semisoft, strong-flavored, small cheese made in homes, from cow's milk, and ripened by surface bacteria hausmacher A moist, cooked, smoked Dutch sausage made from fine-, medium-, or coarse-chopped, heavily seasoned beef and pork stuffed into pork or artificial casings haut A sweet wine hauteluce A cheese made from goat's milk havarti A mildly acid to sharp, 8- to 11-lb cheese with holes; a semisoft cheese from Denmark that is sometimes flavored with caraway; a tilsit-type cheese havarti cheese (Danish; tilsit) A hard to semisoft, open-textured, mild to sharp cheese used with fresh vegetables and in salads headspace 361 haver Oats havercake Oatcake Haversian canals Blood-vessel-carrying canals in compact bone haw The fruit of the hawthorn bush; 1-in. diam., egg-shaped, orange-brown, dry (some varieties are juicy), and mealy Hawaiian See Part 2: Salad Dressing and Mayonnaise Variations Hawaiian duck Duck roasted in orange sauce with pineapple pieces haw, scarlet The fruit of any variety of crataegus shrubs hawthorn A thorny shrub whose red berries are used for making desserts, jams, jellies, or wine hay The aerial part of actively growing grass, clover, or herbage that is cut (mowed) and cured (dried, usually in the sun); it can be used as a mulch if it contains no seed; seed 8-15 lb/acre Space requirements: loose 3.3-4.4 lb/ft3; baled, 6-15 lb/ft3; chopped 5-7 lb/ft3; should not be stored while damp See Part 2: Nutrients in Crops hay, baled Hay in blocks of approximately the following size: 1 bale = 14 x 18 x 36 in. = 5.26 ft3 = 14.4 lb/ft3 = 60 1b hay cheese A French cheese made from skimmed milk and ripened on hay haylage Low-moisture (40-60%) forage that is cut and allowed to wilt in the field and then stored as silage Hays Converter A strain of cattle developed in Canada from Brown Swiss, Hereford, and Holstein cattle hazard analysis The identification of sensitive ingredients, critical process points, and human factors that can affect product safety hazel (cob; Corylus avellana) A small tree that produces round nuts in clusters (1-4); the nuts are f in. long, have a hard, brown shell, and are enclosed in a husk; they are similar to (sometimes smaller than) filberts and are often sold as filberts. Kinds: Oblong—filbertlike Round—cobnutlike Varieties: Cob Filbert Kernels should be slightly baked before use in cakes and confectionery; also used as a forage crop for hogs See barcelona nut; filbert See Part 2: Minerals, Food; Protein Factors hazel grouse See hazel hen hazel hen (hazel grouse) A partridge-sized, Siberian game bird hazelnut 1 cup = 4 oz hazlet A moist, cooked, unsmoked Irish sausage made from coarsely chopped, medium-seasoned pork stuffed into an artificial casing or not stuffed into a casing Hb The symbol for hemoglobin H band A light area in the center of the A band in muscle fiber H broth Used for preparation of the "H" agglutination antigen for identification of the Salmonella group See Part 2: Microorganism, Media HDL High-density lipoprotein See high-density lipoprotein He The symbol for the element helium head 1) The close-packed, involuted leaves of certain vegetables (lettuce, cabbage, etc.). 2) The seed- or grain-bearing part of a plant. 3) The foremost part of animal; the cranium See Part 2: Pork Cuts and Uses; Poultry, Dressing Percentage headcheese (mock brawn) 1) Made from the head (jaws, eyes, and ears removed), jowl, heart, and tongue of a hog; these are cooked, ground, seasoned, placed in crocks to jell, and eaten cold; made with cured pork and spices; jellied with bits of pepper and pimento to add color; it is very similar to sulze or souse; a brawn. 2) A moist, cooked, unsmoked, jellied American sausage made from coarsely chopped to chunked, mildly seasoned "pork (beef is sometimes used), with pork by-products and (pork or calf) head meat (extenders and gelatin also permitted), stuffed into an artificial link casing or available in loaves or canned Composition: moisture 65%; protein 16%; fat 16%; carbohydrate 0.4%; ash 3% See Part 2: Pork Cuts and Uses; Sausage Identification; Sausage, Nutritive Value; Sausage, Types headcheese and sulze (souce; souse) A sausage product made from meat, snouts, and/or tongues of hogs, cattle, or sheep; contains added gelatin, salt, vinegar, sugar, spices, and sodium or potassium nitrate and nitrite; max. 40% gelatin in finished product heading broccoli See cauliflower head nematode A disease caused by an eelworm (Anguina tritici) or nematode that forms galls in place of kernels in wheat head rice Unbroken milled rice head smut See Part 2: Sorghum Diseases headspace The distance between the top surface of food and the bodyflange of a container or the closure or top of the container; the unfilled portion of a container; the space is needed because food expands during canning and freezing. Headspace needed for canned foods: Corn (can, cooked)—1 in. Fruit juice Bottles— \ in. Jars— \ in. Fruits (can cooked)— \ in. Peas (can, cooked) = 1 inch Shelled beans (can, cooked) = 1 inch Tomatoes (can cooked) = h inch 4362 headspace Vegetables (can, cooked) = 2 in. Nonstarchy— \ in. Starchy—1 in. Headspace for container Wide Narrow opening1 opening2 Type of pack Pint Quart Pint Quart Liquid pack (Fruit packed in juice, sugar, syrup, or water; crushed or pureed; juice3) Dry pack4 \ in. 1 in. f in. \\ in. (Fruit or vegetable packed without added sugar or liquid) \ in. \ in. \ in. \ in. This is headspace for tall containers, either straight or slightly flared. 2Glass canning jars may be used for freezing most fruits and vegetables except those packed in water. Headspace for juice should be 1 | in. Vegetables that pack loosely, such as broccoli and asparagus, require no headspace. health food Usually applied to natural or organic-type foods; may be considered a misnomer heart (cardiac muscle) The muscular structure that functions as a blood pump in the body; the fibers are branched, multinucleated, small in diameter, and contain intercalated discs. Blood flows in the following order: 1. Extremities 2. Superior and inferior vena cava 3. Right auricle 4. Right ventricle 5. Pulmonary artery 6. Lungs 7. Pulmonary vein 8. Left auricle 9. Left ventricle 10. Aorta 11. Extremities Animal hearts may be cooked and used for food: Beef—the largest (3>\-f>\ lb) and toughest Veal Pork Lamb—the most tender To prepare: wash in warm water; remove large blood vessels. Composition: sodium 14-32 mg/oz See Part 2: Beef Cuts and Uses; Calories, Daily Recommendations; Cholesterol Control; Gland Weights; Iron, Daily Recommendations; Lamb Cuts and Uses; Meat Composition; Meat, Servings Per Pound; Minerals, Food; Nicotinic Acid, Food; Organ Weights; Pork Cooking Yield; Pork Cuts and Uses; Poultry, Dressing Percentage; Thiamin, Food; Variety Meat, Cooking; Variety Meat, Percentage of Daily Recommended Allowances; Variety Meat Preparation; Veal Cuts and Uses; Vitamin A, Food heartbeat Resting rate (beats per minute): Horses—35-40 Oxen—40-60 Hogs—55-75 Sheep—60-80 Goats—60-80 heartburn A burning sensation in the esophagus 10-15 min after eating, caused by acid liquid rising from the stomach heart infusion agar See Part 2: Microorganism, Culture Media, Dairy and Food Products; Microorganism, Media heart rot (fruit rot) A pomegranate rot caused by Aspergillus niger, other Aspergillus niger and other A. spp., and an Alternaria sp.; the fruit contains a mass of blackened arils and a threadlike, black line of decay from the calyx into the interior. heartwood The darker, more decay-resistant wood in the center of a tree heat 1) A period of sexual excitement in animals that occurs in cycles Indications of heat: Bellowing Discharge of mucous Drop in milk production Nervousness Riding or being ridden Vulva red and swollen See also gestation period (for the time intervals for various animals); estrus 2) To make warm; to make hot. 3) A form of energy heat evolution The heat [in British thermal units (Btu) per unit weight per unit time] that is produced during the storage of fruit See Part 2: Fruit Storage heath cock (heath poult) A male black grouse heath fruit A subdivision of berry-type fruits, e.g., blueberry, cranberry, and huckleberry heath poult See heath cock heat increment The energy used to consume, digest, and metabolize food heating See Part 2: Fuel, Heating Value heat-labile Unstable to heat heat of fusion The heat required to change 1 g of a solid (e.g., ice to water at 0°C) to a liquid at the same temperature; for water, 80 calories heat of vaporization The heat required to change 1 g of a liquid (e.g., water at 100°C) to steam at the same temperature; for water, 540 calories heat transfer 1) The rate at which heat moves into and through a solid or liquid; it is of primary importance in cooking, baking, and canning. 2) The rate at which heat is conducted away from a mechanical system by a coolant heat unit See growing degree days heavy calfskin A calfskin weighing between 9 and 151b heavy cowhide A cowhide weighing over 53 lb heavy lap (thick lap) A container lap formed with excess solder helium (He) 363 heavy metal A highly toxic, dense, metallic element, e.g., cadmium, lead, or mercury heavy soil A soil that contains silt and clay, which make it dense and fine-textured heavy steer hide A steer hide weighing more than 581b heavy water Deuterium oxide (D2O) hechsher A mark placed on a food product to indicate that it has been prepared according to the Jewish dietary laws under the supervision of a meshgiach or a rabbi hectare (ha) A measure of surface area 1 ha = 15,499,969 square inches (in.2) = 107,638.7 square feet (ft2) = 11,959.95 square yards (yd2) = 10,000 square meters (m2) = 2.47106 acres (A.; Brit.) = 2.47104 acres (A.; U.S.) = 0.01 square kilometer (km2) = 0.003861 square mile (statute) 0.404686 ha = 1 acre hecto- The prefix for quantities 100 times larger than the base unit hectogram (hg) A unit of metric weight 1 hg = 100 grams (g) = 10 dekagrams (dag) = 3.527 ounces (oz; avdp.) hectoliter (hi) A unit of metric volume 1 hi = 100 liters (1) = 26.417 gallons (gal) = 10 dekaliters (dal) = 3.532 cubic feet (ft3) = 2.838 bushels (bu; U.S.) = 2 bushels (bu) + 3.35 pecks (pk) = 0.1 cubic meter (m3) hectoliter per hectare (hl/ha) 1 hl/ha = 1.1484 bushels/acre (bu/acre) hectometer (hm) A unit of metric length 1 hm = 100 meters (m) = 328 feet (ft) + 1 inch (in.) hectowatt (hW) A measure of power, rate of energy, and heat 1 hW = 100 watts (W) See watt hed-fang Straw mushroom hedge A futures market sale made against a physical purchase or a futures market purchase made against a physical sale, intended as a temporary substitute for the selling or buying of the physical commodity; any purchase or sale having as its purpose the elimination of the negative aspects of price fluctuations hedgehog A quadruped that has spines and that may be used for food hedge mustard See cress, American; isiqwashumbe hedging Taking a position in futures or options that is intended as a temporary offset against a position in the physical commodity See hedge hedonic 1) Pertaining to pleasure. 2) A scale often used in evaluating food, describing a pleasant or unpleasant feeling or the degree of like or dislike Example of a hedonic scale: 9—like extremely 8—like very much 7—like moderately 6—like slightly 5—neither like nor dislike 4—dislike slightly 3—dislike moderately 2—dislike very much 1—dislike extremely hedonic scale A continuum used to rank the degree of like or dislike heel The curved portion between the body sidewall and the bottom of a glass container heel flies See ox warbles heeling in Placing roots in a shallow trench and covering with moist peat moss, sawdust, or soil to prevent the roots of nursery stock from drying out prior to planting heel-of-round A boneless roast made from the area to the rear of the stifle joint; the round muscles are considerably smaller in this area and, therefore, it contains a large amount of connective tissue. See Pike's peak See Part 2: Beef, Boneless Cuts heggebaerlikor A cherry brandy Hei (Ningsia Black Sheep) A breed of black or dark brown, fat-tailed sheep used for pelts, wool, and mutton; obtained by crossing Karakul rams on Mongolian ewes; found in Ningsia (Ningxia), north-central China heida A semihard cheese, made from cow's milk, with a full, fruity flavor heidebrot A bread made from wheat and rye heifer A bovine female that has not produced a calf. Desirable age at time of first breeding: Jersey 16 months; Guernsey 18 months; Ayrshire 19 months; Holstein 20 months heiferette A young cow that has had one calf or is of this approximate age Heifer-Oid A growth-promoting implant used on slaughter heifers height See Part 2: Body Weight heilitz-le-maurupt A spicy, ricroi-type cheese matured in wood ashes Heilungkiang A breed of prolific, black, lop-eared, razor-backed, large-bellied pigs raised in Heilungkiang Province, China hektoen enteric agar See Part 2: Microorganism, Media helene A dessert of ice cream, pears, and hot chocolate sauce helianthin See methyl orange helium (He) A gaseous element; at. no. 2; at. wt. 4.003; oxidation state 0; noble gas group of the Periodic Table; electron configuration 2 orbit K 364 helva helva A sweetmeat made from sesame, honey, and butter helzel A dish made from stuffed neck skin of poultry hem- A prefix used to indicate blood hemah A type of butter or curd hematin (heme) The nonprotein radicle that combines with globin to form hemoglobin; other respiratory pigments have similar structures. hematoma (haematoma) A bruise, with resultant blood clotting and discoloration hematopoietic Pertaining to the formation of blood cells hematoxylin A blue stain (C16H14O6 + 3H2O) containing logwood dye See also Harris hematoxylin; iron-hematoxylin solution heme (haem) An iron-porphyrin compound found in myoglobin or haemoglobin hemeralopia The inability to see in bright light hemi- A prefix used to indicate one-half hemicellulose A carbohydrate of plants that is intermediate between cellulose and simple sugars; it is indigestible but may be hydrolyzed by bacteria. hemlock (Tsuga canadensis) A coniferous tree having a toxic principle See Part 2: Poisonous Plants hemlock oil (spruce oil) A nonpoisonous hemlock oil that is used for flavoring hemmes 7-in medium A medium used for the differentiation of Shigella and Salmonella-type organisms See Part 2: Microorganism, Media hemoglobin (haemoglobin; Hb) The oxygen-carry-ing red pigment of blood; a protein-iron complex found in red blood cells See Part 2: Histochemical Tests; Blood Hemophilus See Part 2: Microorganism, Media hemopoiesis The process by which blood cells are formed hemorrhage (haemorrhage) To bleed hemorrhagic septicemia See shipping fever Hemosporidia An order of microorganisms that are parasites in red blood cells hemostatic Serving to arrest bleeding hemp (abaca; Manila hemp; Musa textilis) A vegetable fiber that is composed primarily of cellulose and is used for cordage; the plant also produces an inedible fruit. 1 bu hempseed = 44 lb hemp, Mauritius (cabuya; Furcraea gigantea) A plant fiber similar to sisal hempseed oil A drying oil similar to linseed oil See Part 2: Iodine and Saponification Values; Protein Factors; Seed, Chemical Composition; Titer, Fats and Oils; Unsaponifiable Matter; Unsaturated Fatty Acids hemus A salami made from beef and pork hen 1) A baking chicken, fowl, or stewing chicken; a bird of this class is a mature female chicken (usually more than 10 months of age), with meat that is less tender than that of a roaster (roasting chicken) and with an inflexible breastbone tip; cooked by stewing, steaming, or braising. 2) A female crab or lobster. 3) A pewter drinking pot henequen (Agave fourcroydes) A plant used to produce coarse, strong, hard fibers See sisal henry (H) A measure of inductance; 1 H will induce a counter-emf of 1 volt (V) when current changes at the rate of 1 ampere per second (A/s). 1 H = 1000 millihenries (mH) henware See badderlock heparin A complex carbohydrate acid that is an anticoagulant for blood; it is prepared (isolated) from liver and lungs 1 International Unit (IU; World Health Organization) = 1 USP unit hepatic Pertaining to the liver hepatitis Inflammation of the liver; a disease of the liver caused by a common, food-borne virus that is pathogenic to humans; possibly hazardous foods include raw shellfish, milk and dairy products and contaminated raw vegetables See Part 2: Infectious Diseases, Food-Borne hepta- A prefix used to indicate seven heptachlor A poisonous, chlorinated hydrocarbon insecticide; use on food crops is prohibited. Cl Cl heptanal (heptaldehyde) CH3(CH2)5CHO Used as a flavoring agent in food; sp. gr. 0.814-0.820 Storage: full, tight, glass container in a cool, dark place heptanone (methyl amyl ketone) CH3CO(CH2)4CH3 2-heptanone H3 3-heptanone Used as a flavoring agent in food; sp. gr. 0.812-0.818 Storage: tight container heptyl alcohol [CH3(CH2)5CH2OH] Used as a citruslike flavoring agent in food; sp. gr. 0.820-0.825 Storage: full, tight, glass container in a cool, dark place heptylparaben COO(CH2)6CH3 Used as an antimicrobal agent or preservative in food, including beverages, cake-type pastries, relishes, and salad dressings Storage: tight container herb A flowering plant whose stem does not become woody; a soft-stemmed plant whose seed, stems, leaves, flowers, or roots are used for seasoning food; the term also refers to the leaves (used for seasoning) of aromatic annual, biennial, or perennial, soft-stemmed shrubs grown in the temperate zone. Herbs should be ground or rubbed between the palms before use. They belong to one of the following families: Boraginaceae (borage family); Compositae (aster family); Cruciferae (mustard family); Labitae (mint family); Liliaceae (lily family); Umbelliferae (parsley family). Maximum shelf-life of dried herbs is approximately 8 months. \-\ part dried herb = 1 part minced fresh herb See Part 2: Herb Vinegars; Minerals (Trace), Limits; Salad Dressing and Mayonnaise Variations herbaceous plant A plant that does not develop permanent woody tissue in the top herbe royale See basil herbicide A chemical used to kill plants; can be selective (e.g., weed killer) or general Types: Contact—causes rapid death of plant cell or tissue that it comes in contact with Selective—will kill only certain plants at recommended rates Translocated or systemic—must be transported from foliage or roots to the place of toxic action See pesticide See Part 2: Corn Herbicides herbivore An animal that consumes or eats only plants, e.g., rabbits, cattle, sheep, elephants, many species of birds, some fishes, insects herb liqueur An alcoholic beverage, with various degrees of sweetness, that is made by soaking herb extracts in a spirit base; may be consumed alone or diluted with water (may be only partially miscible, giving an opaque drink) herb tea An all-encompassing term for a beverage made from portions of herbs or plants; plants often used are alfalfa, juniper, peppermint, and sage; parts of the plant that may be used are bark, flowers, roots, and seeds. Manufacturing steps: the plant is dried; cleaned; finely cut; mixed to blend; packaged Most herb teas do not contain caffeine; may be used for hot or iced tea. Storage: in covered container for up to 6 months herd's grass See redtop Herdwick A hill breed of British sheep Hereford (cattle) A breed of beef cattle that is red with a white face and underline and that has horns that curve outward and downward; originated in Hereford, England; originally imported to America by Henry Clay, Lexington, Kentucky. See also Double Standard Polled Hereford; Polled Hereford; Single Standard Polled Hereford See Part 2: Beef and Dual-Purpose Cattle; Gestation Periods Hereford (hogs) A breed of meat-type hogs that is red with white faces and underlines See Part 2: Swine Breeds Hereford-Aberdeen-Angus cross See Aberdeen-Angus-Hereford cross herring, bismarck 365 Hereford, Polled A breed that developed through natural mutation of parent horned Herefords; the polled trait is dominant. Herellea A coccoid bacteria, often occurring as a diplococcus, that has the ability to oxidize carbohydrate See Part 2: Microorganism, Media herkimer A smooth, aged, white, sharp, cheddar-type cheese that is dry and crumbly hermaphrodite A flower having both male and female parts hermaphroditic Having both sex organs in the same flower hermetic Impervious to air or gases hermetically In an airtight manner hermetically sealed container A container that is capable of maintaining commercial sterility by inhibiting entry of microorganisms hermit A cookie with nuts and raisins herrgard Country-style herrgardsost A hard, Swedish (or Swiss-type) cheese made from full or half-cream cow's milk herring (kipper) Any of several similar species of pelagic food fish found in the North Atlantic, Baltic, and North Pacific, including sardines, shads, alewife, thread herring, etc. Some types are used fresh, salted and pickled, or salted and smoked; others are canned (e.g., in oil, with hot peppers in oil, in mustard sauce, in tomato sauce, in barbecue sauce, in hot sauce, spiced, or in brine); may be marinated with the following: Allspice (whole) Bay leaves Black pepper (whole) Cloves (whole) Hot pepper Lemon, onion, and spices Mustard seed (whole) White vinegar Types: Atlantic (Clupea harengus harengus) Kippered herring—lightly salted, smoked, and canned in oil Matjes herring—young, underdeveloped, fat herrings Oceania (Aldrichetta forsteri) Pacific (C. harengus pallasii) Painted lady—salted and dyed Red herring—heavy salted and smoked The roe is also used. The fat content (%) of the fish varies greatly with the season of the year. Composition (raw): moisture 69-79%; protein 17%; fat 2-11%; ash 1-2% Composition (smoked): sodium 5234 mg/ 3 oz (85 g) See also pelagic fish See Part 2: Fish Cross Section; Fish, Smoke-Cured; Fish, Storage; Minerals, Food; Nicotinic Acid, Food; Riboflavin, Food; Thiamin, Food; Vitamin A, Fish; Vitamin A, Food; Vitamin D, Fish; Vitamin D, Food herring, bismarck Herring in vinegar 366 herringbone score herringbone score Weakening lines made at an angle to and between parallel scored lines in the body of a key-opened can herring oil An edible fish oil obtained from herring See Part 2: Fats and Oils, Physical and Chemical Properties; Fats and Oils, Characteristics; Iodine and Saponification Values; Unsaturated Fatty Acids herring, pickled Herring (Clupea harengus) that have been pickled in acid, salt, and sugar and matured for months herring tidbits Pickled herring hertog van brabant A gouda-type cheese hertz (Hz) The frequency (in cycles per second) of electromagnetic radiation herve A soft, strong-flavored, limburger-like Belgian cheese, made from cow's milk with rennet added, with a red-brown rind hesperidium A subdivision of simple fruit; it has a fleshy ovary wall enclosing one or more seeds, attached to afleshy placenta, and a leathery rind, e.g., citrus fruit See Part 2: Fruit Classification Hessian fly (Mayetiola destructor) An insect that damages the central shoot of small grains and whose maggots extract juices Control: sow late in fall Hessische Bergstrasse A region in central Germany that produces wine for local consumption hetero- A prefix used to indicate other; unlike, or dissimilar heterocyclic A cyclic organic compound having one or more atoms of an element other than carbon in the ring, the other element usually being nitrogen heterogeneous A mixture of two or more substances, whether or not they are uniformly dispersed; milk is a heterogeneous system, even when "homogenized." Heterogeneous systems can be separated by mechanical means. See also homogeneous heterosis Hybrid vigor; having genetic characteristics that usually allow offspring to outperform parents heterotroph An organism that requires complex organic compounds as a carbon source; organisms that obtain their energy by feeding on other organisms; this term includes animals and many microorganisms. Hetianyang (Hotienyang) A breed of fat-tailed, hardy sheep, with white fleece (carpet grade) and black or variegated head and legs, that are used for pelts, wool, and mutton; found in Sinkiang (Xinjiang), northwestern China HETP (hexaethyl tetraphosphate) A poisonous organic phosphorus insecticide containing 10-20% tetraethyl pyrophosphate (TEPP) heung kunn See Chinese celery HEW The Department of Health, Education, and Welfare hexa- A prefix used to indicate six hexacosanoic acid (cerotic acid) CH3(CH2)24COOH A saturated fatty acid occurring in beeswax, carnauba wax, etc. See Part 2: Saturated Fatty Acids hexadecanoic acid (palmitic acid) CH3(CH2)14COOH A saturated fatty acid occurring in natural fats and oils See Part 2: Saturated Fatty Acids hexadecatrienoic acid See Part 2: Unsaturated Fatty Acids hexadecenoic acid (palmitoleic acid) CH3(CH2)5CH=CH(CH2)7COOH An unsaturated fatty acid found in many fats See Part 2: Milk, Fatty Acids, Seasonal; Unsaturated Fatty Acids hexadienoic acid See sorbic acid hexametaphosphate A cleaning agent that has excellent calcium-sequestering power; magnesium lowers this sequestering power. It is unstable under high temperatures and high-alkaline conditions. See also Calgon; phosphate See Part 2: Phosphate hexanoic acid (caproic acid) [CH3(CH2)4COOH] A saturated fatty acid in milk fat (2%); used as a sweet, cheeselikeflavoring agent in food Storage: tight container See Part 2: Saturated Fatty Acids hexose A six-carbon sugar See Part 2: Maple Syrup Composition hexyl alcohol (1-hexanol) [CH3(CH2)4CH2OH] Used as a sweetlike flavoring agent in food; sp. gr. 0.816-0.822 Storage: tight container hexylcinnamaldehyde CH=C—(CH2)5CH3 CHO Used as a jasminelikeflavoring agent in food; sp. gr. 0.952-0.960 Storage: in a full, tight (antioxidant-protected), glass container in a cool, dark place Hf The symbol for the element hafnium HFCS See corn syrup, high-fructose; high-fruc-tose corn syrup Hg The symbol for the element mercury (Latin, hydrargyrum ) hgb An abbreviation for hemoglobin See Part 2: Blood Hiangcheng A prolific breed of small black or large black and white pigs with a sway back, large belly, and small ears; from central China hibachi A short-legged, cast-iron Oriental-type grill (4-20 in.) with adjustable damper and grate hibiscus seed Seed that may be fermented in balls and used in soup and stews hickory A hardwood that is excellent for use as firewood [28 X 106 Btu/cord (20% moisture)], is easy to start and easy to split, and produces light smoke, excellent coals, and few sparks hickory nut (Carya porcina; C. tomentosa) A sweet, edible nut produced by a hardwood tree of the walnut family; the husk splits into four thick, hard valves when the fruit is ripe; the shell is flesh-colored or yellow; the nut is used in confectionery; the wood is used for smoking meat. Varieties: Shagbark (shag)—thin-shelled; white meat, good flavor Shellbark 50 lb/bu Composition: moisture 3%; protein 13%; fat 69%; carbohydrate 13%; ash 2% See Part 2: Minerals, Food hickory shuckworm An insect; the adult is an inconspicuous, dark moth; the larva is pale beige or grayish white with a brownish head, is up to § in. long, and tunnels inside nuts and destroys kernels. hide An animal pelt; the dermal layer plus hair; cattle hides weigh over 30 lb after curing, skins under 30 lb. Space required for cattle hide in pack is 1 ft3, on floor 40 ft2; salt used per cattle hide is 40 lb; time required to cure cattle hide 30 days; average shrink on curing 15% See Part 2: Hide Curing; Hide, Layers; Hides, Salt Absorption high-acid food See acid food highball An alcoholic beverage, usually made with whiskey and served in a tall glass, e.g., to a glass with ice add the following: 1 jigger ( l | oz) liquor Soda or water Twist of lemon peel (optional) or the juice of \ lemon (optional) Then stir. The term may also refer to a mixture of alcohol and diluent. For example: Brandy and water Gin and soda water Rum and cider Vodka and aerated water Whiskey and ice high-density lipoprotein (HDL) Biochemical messengers that carry fat (mainly cholesterol) away from the arteries high dose In food irradiation, doses of 10 kilogray (kGy) or 1 megarad (Mrad) or more high-fructose corn syrup (HFCS) A solution containing dextrose and fructose (as high as 90%) made by the isomerization of the glucose in corn syrup to fructose: glucose isomerase glucose * fructose (in corn syrup) hinge-cover container 367 It is sweeter than sucrose or invert sugar and can be used as a calorie-reducer. See corn syrup, high-fructose Highland A small breed of very hardy beef cattle native to the high uplands of Scotland See Part 2: Beef and Dual-Purpose Cattle highly erodible cropland Land that is in use as cropland and is classified by the Soil Conservation Service as class IV, V, VI, VII, or VIII highly significant See significance high-lysine corn (Opaque-2) A variety of corn that is higher in lysine and tryptophan and has a better amino-acid balance than regular corn See corn, high-lysine high-temperature short-time (HTST) A high-tem-perature short-time process for the pasteurization of liquids hillesheimer A spreadable, lightly spiced, pork sausage (65% belly fat and 35% liver) hill palm See palm hill planting Spacing plants with enough distance between plants to permit cultivation in two directions hilsa (hilsah; Indian salmon) A shadlike fish hilt See gilt hilum The point where a seed is joined to the seed case hilus The opening in the capsule of an organ, through which the blood vessels and tubes pass Himalayan Peak An herb liqueur himbergeist A brandy distilled from fermented raspberries himi A clear, mildly alcoholic, sorghum beer hind foot See Part 2: Bone hindquarter The rear portion of a beef carcass (less any or all of the tenderloin, shank, or flank steak) that is usually separated between the 12th and 13th ribs; it is approximately 48% of the side and contains the following wholesale cuts: round, rump, loin end, short loin, flank, kidney, and suet. hindquarter meat Less any or all of tenderloin, shank, or flank steak and with no more than three of the following additional cuts removed: topside, silverside, thick flank, rump, or strip loin hinds See grouper hindsaddle A wholesale cut of veal or lamb consisting of all behind the 12th rib; the two quarters are not split. hind shank A cut of beef or lamb See Part 2: Beef, Boneless Cuts; Beef Cuts; Beef Round, Bone Structure; Bone; Lamb Chart hind shank bone An animal bone made up of tibia and fibula Hindu An adherent of Hinduism; Hindus generally do not eat meat because they believe in the transmigration of souls. hinge-cover container A container with its cover connected by a hinge 368 hingino hingino A hard, dry, low-fat, cylindrical (2 kg) grating cheese made from cow's milk hinny A hybrid animal produced by crossing a stallion with a jennet hip 1) Haunch; the region of articulation of the femur (thighbone) with the pelvis; the lateral part (prominence) of pelvis. See Part 2: Bone; Lamb, Wholesale Cuts; Meat Identification; Pork Wholesale Cuts; Veal Wholesale Cuts 2) The red fruit of the rose (Rosa canina); used for syrup or sauce Types: dog rose; wild rose hip bone See ilium hip joint The femeropelvic joint; there is a strong central ligament attachment. hip loin See loin end hiragonic acid (C16H20O2) A liquid, unsaturated (three double bonds) fatty acid found in sardine oil See Part 2: Unsaturated Fatty Acids hircine Having a goatlike odor hiroshimana Fermented Chinese cabbage (Brassica pekinensis) hishio A flavorful paste made from soybeans, often mixed with cereals his 'n ' hers steak A steak cut from the chuck histidine A nonessential amino acid that is essential for optimal growth of infants HC—C CH 9—CH—C >. I I I ^O HN N NH2 CH See Part 2: Amino Acids; Amino Acid, Solubilities; Corn, Amino Acids; Egg Products, Nutritive Value; Grain Analysis; Manure Analysis; Seed, Chemical Composition; Wheat, Amino Acids; Wheat Products, Amino Acid Compositions histochemistry The study of the composition of plant and animal tissues See Part 2: Histochemical Test histogram A graphical presentation of a frequency distribution table histology A microscopic study of tissue histone A simple protein that is strongly basic, coagulable by heat, and soluble in water, dilute acids, or alkalis, but insoluble in dilute ammonia historical official method A method considered to be the best available at the time of initial acceptance and in continued use over an extended period of time hives Various eruptive diseases of the skin that can be caused by food allergies HLB value Hydrophile-lipophile balance HMM Heavy meromyosin Ho The symbol for the element holmium hoary cress (Cardaria draba) A perennial weed hobakh kimchi Acidic, carbonated vegetables hobelkase A very hard cheese made from cow's milk hochheimer A white wine hochstasser A soft to semisoft, strongly flavored cheese made from cow's milk and ripened by surface bacteria hock 1) A large joint halfway down the hind leg of a horse; the tibia-tarsal joint. 2) Knuckle of pork. 3) Pork foreleg shank See Part 2: Bone; Pork Carcass, Retail Yield; Pork Chart; Pork, Cooking; Pork Cooking Methods; Pork Cuts; Pork Yield; Veal Wholesale Cuts 4) A German wine from the Hochheim area, usually containing 10% alcohol by volume; it is made from the Riesling grape but sometimes Sylvaner and Traminer grapes are used. Area Wine quality Vineyards Nahe Valley Dry, steely, Bad Kreuznach clean Niederhausen Rudesheim (Nahe) Schloss Bockelheim Palatinate Mild and Deidesheim mellow Durkheim Forst Neustadt Wachenheim Rheingau Light and dry Eltville to full and Erbach rich Geisenheim Hallgarden Hattenheim Hochheim Johannisberg Kiedrich Martinsthal Oestrich Rauenthal Rudesheim (Rheingau) Winkel Rhein Hesse Lightweight, Nackenheim table to Nierstein dessert Oppenheim 5) A white wine. 6) Rhine wine See rhenish; Rhine wine hodgil Oatmeal dumplings for stews and soups hoe cake Corn bread baked over an open fire hoechst A mineral wax obtained by oxidizing montan (hydrocarbon extracted from lignites) See Part 2: Wax hoemetz Fermented grains, beans, and seeds hog Swine of either sex, 120 lb or over in weight; average dressing percentage 70% (68-75%); average 57% excluding lard Percentage of hog: Carcass (68-75%) Edible meat (56%) Muscle (36%) Intestines and offal (21%) Fat in edible meat (20%) Bone and fat (10%) Head and feet (8%) Gut contents (5%) holsteiner (holstein; horseshoe sausage) 369 2) Sheep from weaning to first shearing. 3) In British usage, a male hog castrated at an early age See hogget See Part 2: Cholesterol Control; Gland Weights; Swine Breeds; Swine Market Classes and Grades; Teeth Eruption hogapple See mayapple hog bung See casing (hog bung) hog cholera A highly infectious viral disease of swine; immunization is available. hog, clean 1) A male pig castrated at an early age. 2) A female pig before mating hog dressed A lamb carcass with the head and pelt left on but with feet and viscera removed See also hog style hogfish 1) Lachnolaimus maximus, a large saltwater fish. 2) Scorpaena scorfa, a large, spiny-headed saltwater fish hogged wood fuel Wood particles (sawdust, wood shavings, and ground bark) produced by a mechanical shredder hogget 1) A yearling male sheep that has never been shorn; has 1-2 permanent incisors. 2) A 1- to 2-year-old boar Moisture Hollandaise sauce (%) Dehydrated 5.0 Made with milk and butter 61.2 Dehydrated, with butterfat 2.1 Made with water 83.8 hog grades U.S. No. 1—proper finish U.S. No. 2—excessive finish U.S. No. 3—overfinish U.S. No. 4—extremely overfinished Utility—undernnished and low quality hognut See pignut hogshead (British) 1 hogshead (Br.) 10.114 cubic feet (ft3) hogshead (hhd; U.S.) 1) A measure of tobacco; approximately 950 1b for burley. 2) A wine container; volume varies: 1 hhd (U.S.) = 238.48 liters (1) = 63 gallons (gal; U.S.) = 100-140 wine gallons (sometimes) = 60 gallons of brandy = 57 gallons of port = 54 gallons of cider = 52.5 Imperial gallons of wine = 46-48 gallons of claret = 8.42184 cubic feet (ft3) hog style A method of dressing veal in which the skin is left on the carcass hohenheim A German soft cheese heisin sauce A sweet, spicy, thick, red-brown sauce made from soybeans hoja A semisoft, mildly acidic, smooth cheese made from cow's milk and thinly rolled and folded into layers hoja blanca A rice disease caused by a virus that is spread by a plant hopper (Sogatodes oryzicola) Control: Plant resistant varieties of stock. holanda A Dutch-style cheese holding tube The place where a product is sterilized in an aseptic canning system Holland An American class of chickens that lays a light-colored egg Varieties: Barred; White hollandaise A rich, yellow sauce made from butter and egg yolk hollandaise sauce A rich sauce made from butter and egg yolk flavored with pepper and lemon juice; used on eggs, seafood, poultry, or vegetables Combination of ingredients sometimes used: Butter ( | cup) Egg Egg yolk (3 egg yolks) Lemon juice (2 tbsp) Oil Salt (2 tsp) Tabasco sauce Composition Protein Fat Carbohydrate Fiber Ash (%) (%) (%) (%) (%) 13.7 9.3 62.4 0.2 9.5 3.2 26.8 7.0 0.01 1.7 11.0 46.0 32.1 0.1 8.7 1.8 7.6 5.3 0.02 1.4 Holland gin See Dutch gin hollandia An edam-type cheese holly A tree or shrub whose berries may be made into a coffee-like drink or fermented; the shoots may be used as a cooked vegetable holmium (Ho) A rare-earth metallic element; at. no. 67; at. wt. 164.94; Group IIIB of the Periodic Table; oxidation state +3 ; electron configuration 2 - 8 - 1 8 - 2 9 - 8 - 2 orbit K L M N O P Holstein See holsteiner; Holstein-Friesian holstein bread A nutty-flavored whole-grain rye bread holsteiner (holstein; horseshoe sausage) 1) A cheese made from skimmed milk. 2) A ring-shaped cervelat-type farmer sausage made from beef (sometimes beef and pork); a semidry, cooked or uncooked, smoked, cervelat- or farmer-style American sausage made from medium- to coarse-chopped, mildly seasoned meat that is fermented and stuffed into a ring-shaped, wide beef or artificial casing; also available in large-diameter links; usually smoked and air370 holsteiner (holstein; horseshoe sausage) dried; the term also refers to a farmer sausage with the ends tied together. Holstein-Friesian (black and white) A dairy-type breed of cattle that originated in the northern part of the Netherlands and is commonly called Holstein in North America and Friesian in other countries; color is black and white (areas clearly defined); it is becoming increasingly popular as a feedlot beef animal. See Part 2: Dairy Cattle Breeds; Gestation Periods; Milk Breeds, Composition; Milk Composition hom-dong Pickled stems of red onions (Allium accalonicum) homeostasis A tendency to maintain the constancy of an internal environment homeotherm A warm-blooded organism; an organism that either uses or gives off heat to maintain its body temperature homestead protection A provision that permits a foreclosed borrower to remain in the principal residence on a farm even though the land is repossessed hominy (corn grits) A cereal made from coarsely ground (grits are more finely ground), dried mature kernels of regular white or yellow field corn with the bran (or hull) and germ removed: The corn is soaked and slightly cooked (which increases its size); the hard outer covering (hull or chaff) and the germ are then removed. This yields a starchy vegetable product that is served hot. Types: Brine-pack—packed in weak brine; served as a vegetable Canned In brine Jellied—sliced and fried Flake—large white flakes Granulated—ground form similar to white corn meal but coarser Grits—coarse meal; broken grains Lye (or hulled corn)—hulls are loosened by lye water (caustic soda); whole grain Milk—cooked in milk Pearl (coarse, samp)—large pieces; whole grain; hulls removed mechanically Refrigerated Solid-pack—usually sliced and fried Equivalents: 1 cup, cooked = 8.6 oz 1 cup, raw = 6 oz Composition (cooked): moisture 79-80%; protein 2.2%; fat 0.2%; total carbohydrate 17.8%; ash 0.5% pH 3.9 (lye hominy 6.8-8.0); sodium 502 mg/cooked cup See also corn; corn grits See Part 2: Cereal Composition; Grain Products, Composition; Minerals, Food hominy bread A corn bread, served hot hominy feed See grits, by-product hominy grits (grits) A coarse meal made from maize Sodium content (corn): Regular—1 mg/cup (236 g) Instant—354 mg/ f cup (177 g) homo- A prefixed used to indicate "the same" homocyclic A ring compound in which all the atoms in the ring are the same element, e.g., benzene homogeneity (as applied to a process) Variation in quality is attributable to chance causes only homogeneous From the Latin words meaning "the same kind;" this often-misused term refers properly to substances that are of identical constitution throughout and that cannot be mechanically separated, i.e., chemical compounds. It is loosely used to mean mixtures that are uniformly dispersed in each other, but that can be separated by mechanical means. For example, copper sulfate and sucrose are homogeneous, but an alcohol-water solution is heterogeneous. See also compound; mixture homogenized cream Cream that has been obtained from milk and then homogenized; it will not whip. homogenized milk Milk in which the fat globules have been mechanically reduced to uniformly small particles; this is accomplished by forcing milk under pressure through a small aperture to reduce the fat to fine globules of approximately uniform size, so they will tend to form a stable emulsion or suspension; it is, however, a heterogeneous system. The fat globules are one-tenth their normal diameter and they adsorb a layer of milk protein. See also heterogeneous See Part 2: Dairy Terms homolky A soft, white cheese made from sheep's milk homologous series A series of organic compounds that differ only by a CH2 group, e.g., methane, ethane, propane, etc. honey A plant nectar that has been collected and modified by the honeybee (Apis melliferca and A. dorsata), producing a saccharine substance that contains primarily invert sugar [levulose (fructose) and dextrose (glucose), from sucrose hydrolyzed by an enzyme] Market forms: Section-comb honey—in the comb, as stored by the bees Strained honey—extracted and strained Crystallization or granulation can be removed by placing the container of honey in moderately hot water (max. 140°F). Flavor and color vary according to nectar collected from the plants; honey is not recommended as a food for infants less than 1 yr old because of the possibility of infant botulism. 1 cup = 330 g (11.7 oz) Recipe substitutions: 1 cup sugar = f - f cup honey; reduce liquid by j cup and baking temperature by 25°F 1 cup of honey = 1 cup molasses; omit baking soda and replace each \ tsp with 1 tsp baking powder = 1 \ cups sugar plus \ cup water 1 tbsp honey = 3 tsp sugar One tablespoon contains 65 calories. Composition: sucrose not more than 8% (normally 2%, range | -8%); water not more than 25% (avg. 18%); ash not more than 0.25%; dextrin 0-10%; dextrose and levulose 65-80% Composition (strained): moisture 17% (max. 18.6%); protein 0.3%; fat 0%; carbohydrate 82%; ash 0.2%; pH3.9 Properties: sp. gr. 20/20°C 1.4225; viscosity ca. 70 poises; weight per gallon 11 lb 13 oz; calories 1380/lb; color, seven classes (but not a factor in grading) hopfenkase 371 Storage: Store in a dry place; if not, honey will absorb water and ferment; unopened, room temperature; opened, refrigerate. See Part 2: Flavor Ingredients, Taste and Flavor Type; Honey Composition; Minerals, Food; Riboflavin, Food; Storage, Dry; Sugars and Sweets, Composition; Sugars and Syrups, Composition; Sweetness of Sweeteners; Sweetening Agents; Sweetening Compounds honeyball A round melon, similar to a small honeydew, with a smooth to netted, white to yellow rind and green, sweet flesh See Part 2: Fruit and Vegetable Diseases honeyball melon A hybrid between a cantaloupe and a honeydew melon; it is oval with yellow, slightly netted skin and pink flesh; weight 2 lb honeybee, Africanized (Apis mellifera adansonii) A hybrid bee with an aggressive stinging behavior; its sting is no more venomous than the domestic honeybee. Africanized bees swarm often and spread colonies quickly, often leaving a colony completely and moving to a new location (called absconding); they produce 50% more honey than European bees and are as effective at crop pollination. honeyberry See mammoncillo honey bread See carob pod honey, chunk Pieces of comb honey with extracted honey poured over it honey, comb (comb honey; section-comb honey) Honey as it comes from the beehive, in hexagonal waxy cells built by honeybees See also reticulum honey, cut comb Comb honey cut into sections ( l |X 4 in.); the honey in the outer cells is allowed to drain prior to packaging honey, crystallized Honey that has solidified due to the crystallization of some of the natural sugars; available as a solid mass or ground honeydew See Part 2: Fruit Composition, Part I honeydew melon A white winter muskmelon that is a blunt oval with smooth (sometimes netted) white to creamy yellow, thin rind, and pale greenish to white and sweet flesh; stem does not separate from melon; keeps well; avg. 7 lb and 6- to 8-in. diam. 1 crate = 60 lb 1 melon = 3.5-8 lb 1 med. melon = 6.5 cups, coarsely chopped 1 serving = 0.5 small melon = \-\ large melon 1 cup, diced = 5.9 oz 2 X 7-in. wedge = 5.3 oz Variety Fruit Flesh Season Earli-Dew Oval-round, Green, sweet, 75-90 med. size; thick days 5 in., 4-6 lb; pale green, smooth Honey Dew Broad oval; Green 115 days Green 7.5 X 6 in., 5.5 lb; yellow-white rind Honey Drip Globe; 3 lb; Green-cream; Hybrid white rind high sugar Tam-Dew Broad oval; Green 95-100 8 X 6 in., 6 lb; days hard rind; small seed cavity See Part 2: Fruit and Vegetable, Diseases; Fruit, Availability; Storage; Sugar, Vegetables; Transit Temperature; Vegetable Storage honey, extracted Liquid honey that has been removed from the comb by centrifugal force honey loaf A meat (pork, beef) loaf that contains a minimum of 5% honey Composition: moisture 70%; protein 16%; fat 4.5%; carbohydrate 5.3%; ash 4% See Part 2: Sausage Identification honey locust A tree that is excellent for firewood 26 x 106 Btu/cord (20% moisture), medium-easy to start, and easy to split and that produces light smoke, excellent coals, and few sparks honey-roll sausage A beef sausage that contains honey Composition: moisture 65%; protein 18.6%; fat 10.5%; carbohydrate 2.2%; ash 4% honeysuckle A flower frequented by honey bees; when eaten by cattle, it gives an off-flavor to milk. honeyware (badderlock; Alaria esculenta) An edible seaweed See badderlock honey, whipped A honey with a light, creamy texture, manufactured by whipping granulated honey honey wine A sweet, fermented, alcoholic honey beverage, oftenflavored with fruit juice and spices hon-fan Red sufu soybean curd that has been soaked in soy sauce with ang-kak hongaarse mix A moist, cooked, unsmoked Dutch sausage made from coarsely chopped, medium-sea-soned (with paprika) beef and veal stuffed into an artificial casing hongo Teekvass honing stone See novaculite hoof The horny (keratin) terminal portion of the feet of horses and cattle hoof-and-horn meal A slow-release nitrogen fertilizer hoof-and-mouth disease See foot-and-mouth disease hooks The points of the hips hop (Humulus lupulus) Aflower used in beer production; the plant is a perennial vine of the hemp family that is grown on a framework; resin glands at the base of the bracteoles produce lupulin and its essential oil and soft resins, which together flavor beer. Theflowers are picked by hand, dried, and then baled and used in making beer, ale, and yeast; the shoots can be used as vegetables; the oil is used as a food flavoring. Defect action level: avg. 2500 aphids/10 g Storage: 28-32°F; 50-60% relative humidity; will keep several months See Part 2: Flavoring Agents, Natural; Minerals (Trace), Limits; Wastes, Agricultural and Industrial hop clover (Trifolium agrarium) An annual, early-spring-growing grass; used for pasture hopfenkase A cow's-milk cheese, often with caraway, that is matured between layers of hops 372 Hopkins-Cole test Hopkins-Cole test A test for the tryptophan radical or the protein containing this radical; a purplish color is developed when this radical is treated with a magnesium glyoxylate reagent. See Part 2: Protein and Amino Acids, Color Reactions Hopkins, Gowland An Englishman who suggested that "accessory factors" are needed in the diet in addition to protein, carbohydrates, and fats hops oil A volatile oil obtained by steam distillation • of Humulus lupulus and used as an aromatic flavoring agent in food; sp. gr. 0.824-0.926 Storage: full, tight, glass container in a cool, dark place hops, spent Can be used to supply bulk to soil and as a fertilizer horehound (hoarhound) A weedy-looking, bitter-and aromatic-tasting, perennial herb that is used in candies, confections, lozenges, beverages or drinks, salads, sauces, food flavorings, and cough remedies; it can also be used for tea. Types: European black (Ballota nigra) Water (gipsywort) (Lycopus europaeus) White (Marrubium vulgare) hormone Any of several organic substances secreted from the endocrine glands; they exercise specific control over the conduct, character, and development of the body. Examples are thyroxine, pituitrin, and adrenalin. Sex hormones Male (androgens) Female (estrogens) Natural Androsterone Estradiol Testosterone Estrone Progesterone Synthetic Hexoestrol Stilbestrol horn A keratin sheath and core projecting from the head of cattle, some sheep, and goats horner Cream cheese hornworm A insect that damages tomato plants Control: carbaryl hors d'oeuvres Colorful and attractive dishes used as appetizers; a French term for relish; an appetizer similar to canapes except that they may not be on a hard base horse (Equus caballus) An herbivorous animal of the equine family; a male is called a stallion or a horse (less common), a castrated male is a gelding, and a female is a mare. The horse has a large cecum after the true stomach, rather than a rumen preceding the true stomach. Horsemeat is often used for food in some countries; the meat is slightly sweeter and the fat slightly more yellow than beef. Age at puberty—12-30 months Duration of estrus—120-168 h Frequency of ovulation—22 days; breeding habits are very seasonal Gestation period—336 days Mature weight—200-2500 lb Number of females served by one male—10-60 Number of sperm in semen—200 X 106/ml Number of offspring—1 per gestation Semen volume—75 ml/ejaculation Time of ovulation—24-48 h before end of estrus See Part 2: Bone; Gestation Periods; Liver; Milk, Mammals, Composition; Molds, Mycotoxins; Reproductive Cycle; Teeth Eruption horse balm (Collinsonia canadensis) A perennial aromatic herb belonging to the mint family horsebean See broad bean; jack bean horsebrush A plant having a toxic principle See Part 2: Poisonous Plants horse-eye bean (Mucuna sloanet) A perennial climber whose dry seeds are used as a pulse in thickening soups horse fat See Part 2: Iodine and Saponification Values; Melting Points, Fats and Oils; Specific Gravities, Fats and Oils; Titer, Fats and Oils horsefish See moonfish horsefly (gadfly) Any of the flies of the family Tabanidae that suck the blood of animals horse gram {Macrotyloma uniflorum) A legume that is grown for fodder and green manure; the dried seeds are used as a pulse and animal feed horse mackerel A food fish California—Trachurus symmetricus Japan—T. japonicus Oceania—called scad in Australia horsemeat See Part 2: Meat and Meat Products, Composition horse mule A male mule horse nettle A plant having a toxic principle See Part 2: Poisonous Plants horsepower, metric (cheval vapeur; hp; 75 kg-m/s) A measure of power, rate of energy, and heat 1 hp (metric) = 735.448 watts (W; 1 W = 107 erg/s) = 542.475 foot-pounds per second (ft-lb/s) = 75 kilogram-meters per second (kg-m/s) = 0.98632 (U.S.) horsepower [1 hp (U.S.) = 550 ft-lb/s] = 0.73545 kilowatt (kW) = 0.69718 British thermal units per second (Btu/s) = 0.17569 kilogram-calorie per second (kg-cal/s; thermal units per second) horsepower, U.S. (hp; 550 ft-lb/s) A measure of power, rate of energy, and heat 1 hp (U.S.) = 33,000 foot-pounds per minute (ft-lb/min) = 2545.08 British thermal units (mean) per hour [Btu (mean)/h] = 745.650 watts (W; 1 W = 107 erg/s) = 550 foot-pounds per second (ft-lb/s) = 76.0404 kilogram-meters per second (kg-m/s) = 42.4176 British thermal units per minute (Btu/min) = 10.688 kilogram-calorie (mean) per minute [kg-cal (mean)/min] = 1.01387 metric horsepower [hp; 1 hp (metric) - 75 kg-m/s] = 0.74565 kilowatt (kW) = 0.70685 British thermal units per second (Btu/s) = 0.17812 kilogram-calorie per second (kg-cal/s; thermal unit) = 7.457 X 10 ~9 erg per second (erg/s) horsepower, boiler 1 boiler horsepower = 33,520 British thermal units per hour (Btu/h) = 9.803 kilowatts (kW) horsepower-hour metric (hp-h; 75 kg-m-h) A measure of heat, energy, and work 1 hp-h (metric) = 2,647,610 joules (J; 1 J = 107 erg) = 1,952,910 foot-pounds (ft-lb) = 270,000 kilogram-meters (kg-m) = 2,509.83 British thermal units (Btu) = 632.467 kilogram-calorie (kg-cal; thermal unit) = 0.98632 U.S. horsepower-hour (hp-h) = 0.73545 kilowatt-hour (kW-h) horsepower-hour, U.S. (hp-h) A measure of heat, energy, and work 1 hp-h (U.S.) = 2.6845 x 1013 ergs (erg) = 2,684,340 joules (J; 1 J = 107 erg) = 1,980,000 foot-pounds (ft-lb) = 6.4119 x 105 gram-calories (g-cal) = 273,745 kilogram-meters (kg-m) = 2,544.65 British thermal units (Btu) = 641.240 kilogram-calorie (kg-cal; thermal unit) = 1.01387 metric horsepower-hours [hp-h; 1 hp-h (metric) = 75 kg-m-h] = 0.74565 kilowatt-hour (kW-h) horseradish (Armoracia rusticana; Cochlearia armoracia; Radicula armoracia lapathifolia;JR. armoracia rusticana) A hot, strong, sharp, pungent condiment made from the root (2 X 12 in.) of Armoracia lapathifolia or A. rusticana; may be dried and powdered; the pungent flavor is due to glucoside sinigrin; the sprouting roots are used as a salad vegetable and the leaves can be used as a green vegetable; an off-white sauce (pH 5.3) is made from the root by crushing or powdering it and mixing with cooking vinegar, milk, and seasoning. Varieties: Maliner Kren—large; white New Bohemian—large; white Storage (root): cleaned and washed; in plastic bag (relatively high humidity) in a cool (refrigerate, 32-40°F), dark place; may be left in ground to freeze See Part 2: Flavoring Agents, Natural; Minerals, Food; Planting Density; Storage horseradish-flavored sauce Made from arrowroot, corn oil, comstarch, egg yolk, horseradish, salt, spices, sugar, tapioca, vinegar, water, and Worcestershire sauce horseradish, prepared Composition: sodium 198 mg/tbsp (18 g) horseshoe sausage See holsteiner horticultural maturity The stage of development when a plant or plant part possesses the prerequisites for utilization by consumers for a particular purpose host The plant or animal on which a parasite lives hrossabjugu 373 hot Describes wine with a peppery taste hot break A failure of solder at hot temperatures hotcake A pancake, often eaten with butter and maple syrup hot-cross bun A bun that contains currants, candied citrus-fruit peel, sultans, and spices, particularly cinnamon; a cross shape is placed on the surface. hot dog A frankfurter, usually served in a soft bun, often with garnish (ketchup, pickles or relish) and mustard; a moist, cooked, smoked British sausage made from fine- or medium-chopped, mild- or medium-seasoned beef, lamb, pork, veal, and goat that is stuffed into sheep or artificial casings or not stuffed into a casing hot dog, Dutch A moist, cooked, smoked Dutch sausage made from finely chopped, medium-seasoned beef and pork stuffed into a sheep casing hot dog, Swedish A moist, cooked, smoked Swedish sausage finely chopped, mildly seasoned (with potato starch, skimmed milk powder) beef and pork stuffed into a peelable artificial casing hotel rack Unsplit rib from the forequarters of lamb, mutton, or veal See rib rack See Part 2: Lamb Chart hot-fill method A container is filled with product and sealed at 180-210°F and receives no further heat hothouse lamb A 30- to 60-lb lamb (6-10 weeks old) dropped between Oct. and Jan. and sold between Christmas and Easter Grades: Extra Fancy; Fancy; Good; Fair; Plain Usually hog dressed; the pluck and liver are usually left in the carcass. See Part 2: Sheep Market Classes and Grades Hotienyang See Hetianyang hot-pack method Food is heated in syrup, water, steam, or juice and packed hot into a container or canning jar hot-salt cure A meat-curing procedure using saltpeter, sugar, and hot salt hottentot (Pachymetopon blochii) A food fish houdka A soft, white cheese made from sheep's milk; may be partially cured household unit In a food consumption survey, the basic unit that consumes food taken from a common supply and usually cooks and consumes the food in common hoven Describes cheese that is swollen due to gas formation HPLC High-pressure liquid chromatography hramsa 1) Wild garlic. 2) A full-fat, garlic-flavored cheese; a creamy, full-fat, soft, unsalted cheese made from cow's milk andflavored with garlic hrenovke A moist, cooked, smoked Yugoslavian sausage made from mildly seasoned beef and pork stuffed into 55-58-mm beef, sheep, or artificial casings or not stuffed into a casing HRI Hotel, restaurant, institution hrossabjugu A moist, uncooked, smoked Icelandic sausage made from coarsely chopped, mildly seasoned lamb and horsemeat stuffed into an artificial casing 374 h.s. h.s. At bedtime (Latin, hora somni) H2S test strip See Part 2: Microorganism, Media HTST See high-temperature short-time hua-chai po Pickled turnip huang chiu A fortified alcoholic wine huan tou A soy sauce hubbard A globular or pear-shaped winter squash with yellow or orange flesh and yellow, green, blue-green, or orange skin that is hard and warted hubbard squash A ridged, warted, lemon-shaped, thick-fleshed, winter squash with orange-red, blue-gray, or bronze-green skin See squash, winter huchen (danube; Salmo hucho) A food fish huckleberry (Gaylussacia spp.; Myrtillus niger) A type of blueberry (with 10 seeds) that is large, insipid, and white or dark purple to black; it is an annual but often will reseed itself; the berry is used in pies and preserves. Types: Bear or buck (G. ursina) Black (G. baccata)—often called huckleberry Blue (G. baccata)—often called blueberry Dwarf (G. dumosa) Purple (G. brachyrea) White or pink (G. leucocarpa) Equivalents: 1 crate (24 qt), fresh = 12-18 qt, canned = 32-36 pt, frozen 1 pt, frozen = 1.3-1.5 pt, fresh See bilberry; blueberry See Part 2: Fruit Classification; Fruit, Frozen Yield; Minerals, Food huckleberry, canned In addition to huckleberries, the product may contain natural and artificial flavors. Sucrose content of syrup: Extra light < 15% Light 15-20% Heavy 20-25% Extra heavy 25-35% hudelziger A ricotta-type cheese made from cow's milk hue A dimension of color related to the wavelength (e.g., redness, greenness) huevos Eggs huffed Describes cheese that is swollen due to gas formation huffier A tea bread that contains no fruit huinpo Germinated, dried grains of maize; used as malt for chicha huitzle A white, alcoholic, viscous beverage made by fermentation of the century plant (Agave) hulidan A fermented egg hull (bran) 1) The outer covering or protective layer of a grain, seed, or berry. 2) To remove the husk See glumes See Part 2: Corn Kernel; Rice Kernel hulu mur A sorghum-based aliha beverage humane slaughter 1) All animals are rendered insensible to pain by a single blow, gunshot, electrical, chemical or other rapid, effective means before being shackled, hoisted, thrown, cast, or cut. 2) Loss of consciousness by anemia of the brain caused by simultaneous severance of the carotid arteries with a sharp instrument human milk The whole, mature fluid produced by lactating women Composition: moisture 87.5%; protein 1.0%; fat 4.4%; carbohydrate 6.9%; ash 0.2% human nutrition The scientific discipline that is concerned with nutritional requirements, food composition, food consumption, food habits, the nutritive value of foods and diets, and the relationship between diet and health in humans hum choy Chinese cabbage that has been pickled in rice-washing water humectant A liquid that absorbs moisture from the air and thus maintains constant humidity in a closed container, e.g., glycerol and propylene glycol; used as a moisture conditioner or stabilizer and added to food to help retain moisture and maintains the desired level of moisture (e.g., shredded coconut). Hydration is usually related to the monosaccharide content (e.g., glycerin, propylene glycol, or sorbitol). See also hygroscopic humerus The upper arm (or forelimb) bone, between the scapula and the ulna See Part 2: Bone humidity The degree of moisture in the air or other gas Absolute humidity—grains per cubic feet Relative humidity—the percentage of moisture in a gas compared to a saturated (100% humidity) gas See Part 2: Humidity, Solutions hyacinth 375 Humlies An early Scotch breed of black polled cattle humpback See salmon See Part 2: Salmon and Trout humpback salmon A pink salmon humus Bacterially decomposed vegetable or animal matter in the soil Hunan cattle A breed of yellow draft cattle with a prominent hump; originated in Hunan Province, south-central China hundredweight (cwt) A measure of weight; the long hundredweight is used primarily in the United Kingdom and British territories. In units of the long ton: 1 cwt (long) =112 pounds (lb) = 50.8024 kilograms (kg) = 8 stone = 4 quarters = 0.050802 metric ton (long ton) The short hundredweight is used primarily in Canada, Honduras, and the United States. In units of the short ton: 1 cwt (short) = 100 pounds (lb; avoirdupois) = 45.36 kilograms (kg) = 0.05 ton (short) = 0.0453592 metric ton (long ton) hundredweight (100 lb) per acre (cwt/acre) A measure of weight per unit of area 1 cwt (Brit.)/acre = 125.54 kilograms per hectare (kg/ha) 1 cwt (U.S.)/acre = 1.121 metric quintals per hectare (q/ha) hundred-year-old egg (Ming-dynasty egg; thou-sand-year-old egg) A duck egg preserved in ashes, tea, lime, and salt and buried for months to cure; the white becomes dark green and the yolk, yellow-green hungaras A moist, cooked, smoked Uruguayan sausage made from coarsely chopped, heavily seasoned beef and pork stuffed into a sheep casing Hungarian food habits Animal products—eggs; fish; pork Carbohydrate—grain; potatoes Dairy products—sour cream Fruit—wide variety Seasoning—green and red pepper; onion; paprika Vegetables—sauerkraut Hungarian pepper See paprika Hungarian rizling A crisp, dry, white wine Hungarian salami A dark red salami made from beef or beef and pork, with garlic, and aged 4-6 months; a dry, uncooked, smoked Australian sausage made from finely chopped, mildly seasoned (with garlic) beef, fermented and stuffed into artificial casings Hungarian sausage A medium- to coarse-chopped, uncooked, smoked or unsmoked, American sausage that is fermented and/or dry or semidry and available in links, rings, or large-diameter casings Hungarian-type salami A dry, uncooked, smoked or unsmoked Greek sausage made from medium-chopped, medium-seasoned beef and pork, fermented and stuffed into artificial casings hung beef Beef that has been aged (2-4 weeks in cooler) to improve tenderness and to develop flavor hung ch'a Tea hung chu A red (ang-kak), alcoholic beer hunger 1) The complex of unpleasant sensations felt after being deprived of food. 2) A scarcity of food in a country. 3) The desire for food hunter style See chasseur huntsman A cheese made from layers of double gloucester and stilton or blue cheese huo chiu A rice-based arrack beverage hura A type of fula hurka A moist, cooked Australian sausage husbandry The care of animals; livestock farming hushalls-medvurst (hushalls-medwurst) A semi-dry, uncooked, smoked Swedish sausage made from medium-chopped, medium-seasoned beef, pork, and potato, fermented and stuffed into artificial casings; a cervelat made from beef and pork with potatoes hushallsost A mild, sour Swedish cheese; a cylindrical gouda-type cheese husholdnings-polse 1) BS, a moist, cooked, smoked Norwegian sausage made from finely chopped, mildly seasoned beef and pork stuffed into a beef casing. 2) NNS, a moist, cooked, smoked Norwegian sausage made from finely chopped, mildly seasoned beef and pork, with large quantities of plucks added, and stuffed into artificial casings hush puppies Deep-fat-fried cornmeal puffs made from a drop mixture of cornmeal, flour, baking powder, salt, garlic, milk, eggs, and onions; often served with fish husk The inedible hull covering a grain kernel; the leaves covering an ear of corn; the outer covering of a seed; used especially of these coverings when dry and membranous See glumes; hull husk tomato See gooseberry huswa A sorghum-based alika beverage Hu-Yang (Wusih) A breed of polled, fat-tailed, very prolific sheep with whitefleece (better carpet grade); used for pelts, wool, and mutton; found in Kiangsu and Chekiang provinces, China hverdagsgrill A moist, cooked, smoked Norwegian sausage made from finely chopped, mildly seasoned beef and pork, not stuffed into a casing hverdags-pudding A moist, cooked, unsmoked Norwegian sausage made from finely chopped, mildly seasoned beef and pork stuffed into artificial casings hvid gjedeost cheese A Norwegian cheese made from goat's milk HVF Hydrolyzed vegetable protein Hwai A black, bacon-type pig from Kiangsu and Anhwei provinces, China Hwangpei cattle A breed of yellow, cervicothoracichumped draft cattle that originated in Hupeh (Hubei) province, central China hyacinth See lablab 376 hyaline hyaline Transparent; glassy See Part 2: Wheat, Parts of Grain; Wheat, Parts of Grain, Vitamins hyaluronic acid A high-viscosity mucopolysaccharide that is found in many tissues and used to bind cells; mol. wt. 5 x 104 to 8 x 106 hybrid The offspring of a cross between different species, varieties, or genera hybridization See pollination hybridoma The fusion of an antibody-producing cell with a tumor cell; produced by injecting an antigen into a mouse to elicit an immune response and fusing the resulting antibody cells (B lymphocytes) with tumor cells growing in a tissue culture. The antibodies produced by hybridomas are monospecific (i.e., react with a specific region of the antigen). hybrid vigor The tendency of crossbred offspring to perform better than the parents hydantoin (glycolylurea) (NHCONHCOCH2) A nitrogenous pharmaceutical intermediate See Part 2: Sanitizers hydatid A cyst enclosing the larva of a tapeworm hydatid worm A food-borne parasite (Echinococcus granulosus) found in dog feces hydnocarpic acid See chaulmoogra oil hydr- A prefix used to indicate water hydrate A crystalline product made up of salts and closely associated water molecules (water of crystallization), e.g., CuSO4 • 5H2O and CrCl3 • 6H2O; in some types of hydrates (e.g., hydrated lime) the water reacts chemically with a base to form a new compound. hydrated lime (agricultural lime) [Ca(OH)2] Builder's lime to which water has been added (slack), generating a great deal of heat; a liming material; each pound has the neutralizing equivalent of 1.2-1.35 lb CaCO3 (or approximately this quantity of dolomitic limestone). See Part 2: Fertilizer hydration numbe r The average relative amount of water carried by an ion of one element (or a group) compared to the amount carried by another; it varies with concentration; the higher the hydration number, the slower the ion moves. hydrator (vegetable crisper) The section of a refrigerator that protects fruits and vegetables from excessive drying during storage hydraulic load The number of gallons (or liters) of fluid flowing per day per square foot (or square meter) of filter surface area hydraulic process (old process) A process that extracts oil from seed using a hydraulic press hydride An inorganic compound of hydrogen and a metal in which hydrogen is negative hydriodic acid A water solution of hydrogen iodide (a gas) used as a disinfectant See Part 2: Concentration of Commercial Strengths of Acids and Bases hydro- A prefix used to indicate water (e.g., hydrogen = water-maker) hydrobromic acid A water solution of hydrogen bromide (a gas) See Part 2: Concentration of Commercial Strengths of Acids and Bases hydrocarbon A chemical compound that contains only carbon and hydrogen hydrochloric acid (muriatic acid; spirits of salts) (HC1) A strong acid; an aqueous solution of hydrogen chloride (a gas); a strong irritant to tissue; an acid formed in the stomach and necessary for digestion; eq. wt. 36.5; mol. wt. 36.5 Commercial strength Percentage Specific (°Be) mol/1 g/1 bywt. gravity Normality 7.0 2.9 105 10 1.05 8.5 12.5 1.062 18 27.9 1.1417 20 31.5 1.16 22.2 11.6 424 36 1.18 11.3 23 38 1.188 12.4 Milliliters of 35-37% HC1 Approx. to dilute to 10 1 normality 8.9 0.01 17.8 0.02 89.0 0.10 445.0 0.50 890.0 1.00 Storage: tight container See Part 2: Concentration of Commercial Strengths of Acids and Bases; Hydrochloric Acid, Solution; Normal Solutions; pH, Standard Solutions; Reagents, Normal Solutions hydrocolloid See gum; hydrophilic colloid; protective colloid hydrocyanic acid (hydrogen cyanide; prussic acid) (HCN) A highly toxic liquid used as a fumigant and insecticide; found in bitter almonds, laurel leaves, and the stones of peaches, plums, etc. See Part 2: Concentration of Commercial Strengths of Acids and Bases; Fumigants; Normal Solutions hydrodistillation Water distillation hydrofluoric acid An aqueous solution of hydrogen fluoride; corrosive to tissue See Part 2: Concentration of Commercial Strengths of Acids and* Bases hydrofluosilicic acid (fluosilicic acid) (H2F6Si) A fuming liquid; corrosive to tissue See Part 2: Concentration of Commercial Strengths of Acids and Bases hydrogen (H) A gaseous element; at. no. 1; at. wt. 1.0080; Group IA of the Periodic Table; oxidation states +1 , — 1; electron configuration 1 orbit K A diatomic gas; the most abundant element in the universe See Part 2: Constants, Fundamental hydrogenated fat A fat that has been reacted chemically with hydrogen to stabilize or harden the fat by reducing the degree of unsaturation hydrogenated oil See hydrogenated fat hydrogenated shortening An oil to which hydrogen has been chemically added to convert it to a fat, e.g., Crisco. 1 cup = 190 g (6.6 oz) 1 lb = 2\ cups Storage: keep covered; below 70°F the shelf life is 1 yr. See also hydrogenation hydrogenation The saturation, or hardening, of unsaturated fats or oils by adding hydrogen to the double bond with the aid of heat, pressure, and a catalyst; this makes the product more plastic, firmer, improves the keeping quality (retards rancidity), and raises the melting and smoke points. See Part 2: Margarine Production hydrogen bond A weak bond formed when hydrogen is shared between two atoms, e.g., ^N—H O=CC^ hydrogen cyanide A fumigant gas used with cereals and legumes See hydrocyanic acid hydrogen ion (H+ ) A positively charged ion with mass of 1; equivalent to a proton hydrogen peroxide (H2O2) A toxic liquid used to remove color in tripe (must be rinsed off); also used as a preservative in milk (0.05% or less) in some areas; used in foods as a maturing and bleaching agent, a dough conditioner, an oxidizing agent, preservative, or starch modifier, or a bactericide Storage: cool place with a stoppered vent See peroxide hydrogen sulfide (H2S) A toxic,flammable gas with an offensive odor; a weak dibasic acid H2S ^± HS Ki = 1 x 10"7 K2 = 1.3 x 10~13 Total H2S ^ 2H++ S2" Kt = 1.3 x 10"20 hydrogen swell Distortion of the end of a container because of hydrogen gas produced by a reaction between the product and the tinplate of the can hydrol (starch molasses) A by-product of the conversion of starch to dextrose hydrolysis Starch dextrose + hydrol (from corn or (by acid or enzyme) grain sorghum) hydrolase An enzyme that hydrolyzes a variety of compounds by water, e.g., lipase, peptidase hydrolysis A chemical process of decomposition that involves the addition of water; often induced by the presence of an enzyme, dilute acid, or other chemical; a reaction of water with a complex organic compound in which both the water molecule and the organic molecule split, to form two simpler organic compounds, e.g., R—O—C—R + H90 -+ ROH + HO—C—R O O hydroxide ion (hydroxyl ion) 377 Thus, for example, proteins are hydrolyzed to amino acids. See Part 2: Enzyme, Food Industry hydrolyzed poultry feathers A product obtained from treatment under pressure of feathers from slaughtered poultry; crude protein must be 70% digestible protein See also feather hydrolyzed vegetable protein (HVP) A protein (usually soybean) that has been reduced (usually with chemicals) to amino acids; used as a flavor enhancer hydromel A mixture of honey, water, and seasoning hygrometer An instrument for measuring relative humidity; a floating device used to determine the specific gravity of liquids hydronium ion (H3O+ ) An H+ ion attached to one water molecule hydromorphic Soil with the ground-water table near the surface hydrophilic colloid A macromolecular substance, such as a protein or polysaccharide, that swells by absorption of water, in some cases forming stiff gels; often an important textural component of food systems that provides water control by thickening and/or gelling See also gel; gum; protective colloid hydrophobic Water-repellent; the opposite of hydrophilic hydroponics (water culture) A system of growing plants with their roots in water or a liquid nutrient solution rather than soil; the plants are grown in light and without soil, by supplying nutrients to the roots by immersion or spray. Nutrient solution often used (amounts of ingredients in level teaspoons): Ammonium nitrate—5.5 tsp/50 gal water Boric acid—pinch/50 gal water Calcium sulfate—20 tsp/50 gal water Copper sulfate—pinch/50 gal water Iron sulfate—0.25 tsp/50 gal water Magnesium sulfate—13.5 tsp/50 gal water Manganese sulfate—pinch/50 gal water Monocalcium phosphate—3.75 tsp/50 gal water Potassium chloride—18 tsp/50 gal water Sodium nitrate—16.25 tsp/50 gal water Zinc sulfate—pinch/50 gal water hydrostatic Relating to the pressure exerted by a liquid, e.g., a column of water hydrostatic retort A constant-temperature retort in which pressure is maintained by a water leg through which the product is conveyed for the required processing time hydroxide, amphoteric A hydroxide that is soluble* in both acids and bases, e.g., the hydroxides of aluminum, chromium, and zinc hydroxide ion (hydroxyl ion) [(OH)~] A radical formed by dissociation of a hydroxide compound in water solution See also hydroxyl group 378 (S-hydroxyalanine P-hydroxyalanine See serine P-hydroxy-a-amino-butyric acid See threonine hydroxyglutamic acid A monoamino-dicarboxylic amino acid HON -CH2—CH —CH—C^ or Q NH2 hydroxycitronellal dimethyl acetal / O C H 3 Used as a floral-like flavoring agent in food; sp. gr. 0.925-0.931 Storage: full, tight, glass container in a cool, dark place hydroxylate To replace hydrogen in a compound with a hydroxyl group hydroxylated lecithin Used as a clouding agent or emulsifier in food Storage: well-closed container hydroxyl group (—OH) An uncharged combination of atoms that remains unchanged in chemical reactions See also hydroxide ion 4-hydroxymethyl-2,6-tert-butylphenone See Part 2: Antioxidant Structure p-hydroxyphenylalanine See tyrosine hydroxyproline A heterocylic amino acid that is a constituent of collagen; used as a test for connective tissue content H HO—C—CH2 CH2CH—CCT \ / O^ N H See Part 2: Amino Acids; Amino Acid, Solubilities; Manure Analysis hydroxypropyl cellulose A nonionic, water-soluble cellulose that is an ether derivative; a hydrocolloid used in foods as a general-purpose stabilizer, an emulsifier, a film-former, a protective colloid, a stabilizer, a suspending agent, or a thickener Storage: well-closed container hydroxypropylmethyl cellulose Used as a general-purpose food stabilizer, emulsifier, or thickening agent Storage: well-closed container hydroxypropyl sodium carboxymethyl cellulose Used as a foam-stabilizer in beer hygiene 1) The science of public health and prevention of disease. 2) Sanitary practices; cleanliness hygro- A prefix denoting moisture hygromycin B A drug used as a wormer hygroscopic Descriptive of a liquid or solid material that picks up atmospheric water vapor and thus acts as a drying agent, e.g., silica gel; propylene glycol is a hygroscopic liquid (humectant). hygroscopicity The tendency of a substance to absorb or attract moisture from the air hymin nga-pi A fermented, salty condiment made from shrimp paste hyper- A prefix used to indicate above or over, e.g., hypersensitive hyperchlorhydria The presence of excess hydrochloric acid in the stomach hyperchylia The secretion of too much gastric juice hyperlipemia An overabundance of lipids in the blood hyperorexia Abnormal hunger hyperosmia Extreme sensitivity to odors hyperphagia Consuming large amounts of food hyperplasia Growth by an abnormal increase in the number of cells hypertension High blood pressure hyperthyroidism Excessive thyroid activity, which increases basal metabolism hypertonic Having a higher concentration of solute and a higher osmotic pressure hypertrophy Excessive growth by an increase in the size of cells (rather than the number of cells) hypervitaminosis An abnormal condition due to an excess of one or more vitamins hypesthesia An impaired ability to perceive sensations hypo Sodium thiosulfate hypo- A prefix used to indicate under or beneath, e.g., hypodermic hypoallergenic Devoid of irritating properties hypocalcemia Low blood calcium level, resulting in convulsions (e.g., tetany, milk fever) hypochlorhydria Deficiency (less than 0.14%) of hydrochloric acid in gastric juice hypochlorite A combination of chlorine with sodium or calcium hydroxide to give desired available chlorine hypochlorite ion C1O~ hypocotyl The germ of a seed hypoderm See Part 2: Orange Structure hypodermis See Part 2: Wheat Kernel Parts hypogeusia An impaired sense of taste hypoglycemia A low concentration of blood sugar (glucose); the normal blood sugar level in humans is 0.07-0.10%. hypomagnesemia Low blood magnesium level hypophosphorous acid H3PO2 See Part 2: Concentration of Commercial Strengths of Acids and Bases hypoproteinemia A decrease of protein in the blood because of reduced levels in the diet or because of disease hyposmia An impaired sense of smell hypostypic Astringent or stypic hypotenuse The long side of a right triangle (hypotenuse)2 = (side)2 + (side)2 hypotonic Having a lower concentration of solute and a lower osmotic pressure hysterectomy 379 hyson Chinese green tea hyssop iHysaopus officinalis) 1) A perennial, aromatic, mint-flavored herb used to season food, candy, and beverages; chopped leaves are used as a salad dressing or can be used to make a medicinal tea. Driedflowers—used toflavor soup Driedflower spikes—used as an expectorant Green plant—used to flavor salads 2) Honey made from hyssop nectar. 3) A bitter-tast-ing herb used for tea hysterectomy The removal of the uterus I The symbol for the element iodine / See ampere; current -i A Latin suffix that indicates plural IAEA International Atomic Energy Agency IAFMM International Association of Fish Meal Manufacturers I band Light band (isotropic) in muscle fibers ibappo palm See palm ibas A fruit, similar to a mango; the kernel is used to make dika or odika bread and the seed yields dika fat, which has a cocoalike flavor Iberian moss See carrageen ibex (Capra ibex) A wild mountain goat ibid. Ibidem, in the same place IBR Infectious bovine rhinotracheitis IBRD See World Bank icaco See coca plum icaque See coca plum ice 1) The solid state of water; sp. gr. 0.92; heat absorbed during melting 144 Btu/lb (80 cal/g) 1 ft3 = 56 lb 1 lb = 7 cubes = 1 party serving See Part 2: Ice, Vapor Pressure; Freezing Rate 2) A tart, light, fluffy, frozen dessert that contains no milk fat and usually contains fruit juice, water, sugar, and sometimes egg whites and/or a stabilizer such as gelatin See also ice cream; sherbert Composition: moisture 67%; protein 0.4%; trace fat; carbohydrate 32%; ash trace 3) To cover with icing iceberg lettuce A variety of head lettuce with firm, compact heads and light green leaves 1 med. head = 220 g See also lettuce ice cream A frozen dessert made from milk, cream, sugar (14-15%), stabilizer, flavoring, and often eggs; freezing point 12 to - 5°C Types: American —made with custard but not as rich as French French—rich in egg-yolk custard Philadelphia—thick cream and no eggs Function of ingredients: Egg products—bind, stabilize, leaven, and thicken Flavoring—adds flavor Fruit and nuts—retard freezing Gelatin (or marshmallow)—stabilizes 380 Milk products—adds body and prevents crystallization Starch—stabilizes Sugar—adds flavor and prevents crystallization Equivalents: 15 lb milk = 1 gal ice cream 2 \ gal bulk ice cream = 50 servings l | gal brick ice cream = 50 servings 1 gal = 4.5 lb 1 qt = 4 cups = 6-8 servings 1 cup = 140 g (5 oz) Salt (cups) r reezer ice UD;, Making Ripening size making and (qt) ripening Rock Table Rock Table 2\ 15 Li i i ! 1 4 20 ei\\ \\ 2^ l | •^2 6 25 i.i 1 2 1 2A }2 ^3 ^3 Ice cream French Composition 10% fat 12% fat 16% fat vanilla Moisture (%) 60-63 62 58-63 59-60 Protein (%) 3.6-4.5 4 2.6-2.8 4-5 Fat (%) 10.6-10.8 12.5 16-16.1 13-14 Carbohydrate (%) 21-24 21 18-21.6 22-23 Fiber (%) 0 0 0 0 Ash (%) 1 0.8 0.5-0.8 1 Milk fat (%, min.) 10 Total milk solids (%, min.) 20 Food solids min. 1.6 lb/gal; cholesterol 27 mg/0.5 cup; sugar 5-6 tsp/0.5 cup; calcium 97 mg/0.5 cup; sodium 75-153 mg/cup (133-173 g) 1 cup regular ice cream (approx. 10% fat) = 270 calories 1 cup rich ice cream (approx. 16% fat) = 350 calories To remove stain from cloth: scrape off excess; soak in cold water with enzyme product; wash in hot suds; use cleaning fluid if necessary. Storage: - 15°F; storage life several months See American ice cream; French ice cream; overrun; Philadelphia ice cream See Part 2: Calcium Equivalents for Milk; Calories, Daily Recommendations; Cholesterol Control; Creams, Butter, and Frozen Desserts; Dairy Products, Composition; Dairy Terms; Food, Composition; Frozen Food Storage; Milk and Milk Products, Vitamin Content; Minerals (Trace), Limits; Portion Size; Stabilizers, Thickeners ice cream cone 1 piece = 4-5 g ice cream, French (frozen custard; New York ice cream; parfait) Ice cream to which enough eggs have been added to give a yellow color; often additional cream is also added; made by freezing while mixing cream, milk, sweeteners, stabilizers, and egg yolks; min. 10% milk fat; min. 20% total milk solids ice cream, New York See ice cream, French ice cream, Philadelphia Made from light cream that has been sweetened and flavored ice-cream soda A beverage made from carbonated water or soft drink, a scoop of ice cream, and flavoring (which often gives the beverage its name) ice cream, vanilla Regular (approx. 10% fat), hardened ice cream Composition (10% fat) (18% fat) (soft-serve) Moisture (%) 60.8 58.9 59.8 Protein (%) 3.6 2.8 4.1 Fat (%) 10.8 16.0 13.0 Carbohydrate (%) 23.8 21.6 22.1 Ash (%) 1.0 0.7 1.0 icefish (caplin) A small smelt See caplin Iceland moss An edible lichen that is dried, ground, and made into bread ice milk A frozen dessert made from milk, sugar, stabilizers, flavoring, and sometimes eggs 1 qt = 4 cups 1 cup = 185 g (6.6 oz) Ice Vanilla ice milk Composition milk Soft-serve Hardened iSoft-serve Moisture (%) 67 69-70 67-69 69.6 Protein (%) 4.8 4.6-4.7 3.9-4.8 4.6 Fat (%) 5.1 2.6 4.3-5.1 2.6 Carbohydrate (%) 22 21-22 22.1-22.5 21.9 Fiber (%) 0 0 0 0 Ash (%) 1.0 1.2 1.0-1.2 1.2 Milk fat 2-7%; total milk solids min. 11%; cholesterol 13 mg/0.5 cup 1 cup hardened ice milk = 185 calories 1 cup soft-serve ice milk = 225 calories See Part 2: Calcium Equivalents for Milk; Calories, Daily Recommendations ice tea 1 gal = 16 eight-oz servings ichang A good black tea from China icing A coating for cakes; made from sugar, milk, and flavoring Types: Butter—made from butter and confectioner's sugar Fondant—a soft icing Frosting—made from egg white and confectioner's sugar iliacus 381 Glace—made from confectioner's sugar, cream, and sugar Royal—a hard, white icing See frosting See Part 2: Stabilizers, Thickeners icing sugar Confectioner's sugar ICMSF International Commission on Microbiological Specifications for Food icterus Yellow epidermis; jaundice id. Idem, the same IDA See World Bank Idaho potato See Russett Burbank idarika Deep-fried spiced cakes or balls made from black gram or urd dal (Phaseolus mungo) ideal flatbread A cracker, usually made without sugar IDF See International Dairy Federation idiazabal See aralar idla A steamed rice cake made from fermented or unfermented dough idli A steamed, acidic, white or yellow bread made from rice or legume flour idose A water-soluble aldose syrup not fermented by yeast; isomeric with glucose See Part 2: Sugar, D-Aldehydo i.e. Id est, that is IFAD International Fund for Agricultural Development iflagum A tea bread IFOP Chilean Institute for Fisheries Development igado Organs igba puru A fruit, used raw, in jelly, and as a fermented beverage igny A tilsit-type cheese made from unpasteurized milk igwelei A sorghum beer IITA See International Institute of Tropical Agriculture ikagage A millet or sorghum beer ikan bilis Salted, dried whitebait or anchovies ike-shoyu A squid (Ommastrephes) sauce with rice and koji ilama See annonaceous fruit; custard apple ilchester A cheese that is flavored with beer, port, or cider ileum The distal, third portion (12 ft long) of the small intestine ilha A cheddar-type cheese ilha, queijo da Hard cheese made from cow's milk iliac See Part 2: Lymph Nodes, Ox; Lymph Nodes, Pig iliacus A muscle of the hindquarter that runs across the inner face of the ilium 382 ilium ilium A triangular portion of the pelvic (hip) bone that articulates with the spine and directs a shaft downward and to the rear; called hip bone, pin bone See Part 2: Bone illiez A semihard cheese, made from cow's milk, with a full, fruity flavor illipe The fat of Bassia latifolia or B. longifolia, used in the chocolate industry See Part 2: Iodine and Saponification Values; Refractive Indices, Fats and Oils illness See Part 2: Bacterial Food-Borne Illnesses imbalance In nutrition, a disproportion among essential nutrients in the diet that has pathological consequences imbu A yellow, l|-in., soft-fleshed, sweet fruit that is used fresh, as a dessert, and as a jelly imidazole (glyoxaline) A nitrogenous organic compound that inhibits the action of histamine H C = C I I HN N / P-imidazole-alanine See histidine imitation The term may only be used when the food is nutritionally inferior to the imitated product imitation food A food product that has been manufactured to appear and taste similar to a conventional food imitation milk A product that contains fats and oils other than milk fat and that is mixed with food solids other than milk solids immersion Dipping into; submersion in or being covered by a fluid immobilization Being made incapable of movement immune response In higher animals, the body's recognition and removal of foreign substances (antigens) immunity Defense against infection immunoglobulin The general class name of a body of antibody molecules with differing specificities but with some common structural features; an animal or chemically related protein with antibody activity immunology (serology) The study of the antigen-antibody relationship immunosuppression Lowering the activity of any of the host's defenses, especially those involving immunity; reduced functioning of any host defense impact extrusion A method of shaping metal or malleable material that involves forcing the material to conform to the shape of a die, e.g., some cans are fabricated by impact extrusion impaction Compaction impastata A ricotta-type cheese made from cow's milk and used in baking impedance A material property that resists the flow of current in a circuit; the combined effect of resistance, inductance, and capacitance imperiale A large bottle 1 imperiale = 8 bottles or 6 liters (after decanting) = 8.5 bottles implant A substance that is inserted into the body tissue implantation The attachment of embryos to uterine wall imports The goods, services, and products that a country buys from other countries imprinting The rapid and sometimes permanent learning that occurs during the first days after birth impurity A foreign substance; extraneous material In The symbol for the element indium inbreeding The mating of very closely related animals in brine Solid portions of food packed in a salt solution or in water incanestrato See majocchino incannestrata A sharp wine or dinner cheese; also a grating cheese INCAP Instituto de Nutrition de Centro America y Panama inch A measure of length 1 in. (Brit.) = 2.539998 centimeters (cm)o 1 in. (U.S.) = 2.5400 X 108 angstroms (A) = 25400.0508 microns (/im) = 1000 mils = 72 points (printer's type) = 25.4000508 millimeters (mm) = 6 picas (printer's type) = 2.54000508 centimeters (cm) = 0.08333 foot (ft) = 0.02778 yard (yd) = 0.02540 meter (m) = 0.005051 rod (rd) = 0.00002540 kilometer (km) = 0.0000157828 statute mile = 0.00001371 U.S. nautical mile 39.37 in. = 1 m 12 in. = 1 ft 7.92 in. = 1 link inch-column of mercury (Hg, sp. gr. = 13.59593) A measure of pressure 1 inch-column of mercury = 345.3 kilograms per square meter (kg/m2) = 70.7310 pounds per square foot (lb/ft3; psf) = 25.4001 millimeters (column) of mercury (mm-Hg) = 1.13299 feet (column) of water [ft-water; max. density at 4°C (39°F)] = 0.49119 pound per square inch (lb/in.2; psi) = 0.34534 meter (column) of water [m: water; max. density at 4°C (39°F)] = 0.03453 kilogram per square centimeter (kg/cm2) = 0.034 bar = 0.03342 atmosphere [atm; standard (760 mm)] induced tumor 383 inch-column of water (4°C) A measure of pressure 1 inch-column of water = 5.2022 pounds per square foot (lb/ft2) = 2.4583 x 10 ~3 atmosphere (atm standard) = 0.57802 ounce per square inch (oz/in.2) = 0.074 inch of mercury at 0°C (in. Hg; 0°C) = 0.03613 pound per square inch (lb/in.2) = 0.00254 kilogram per square centimeter (kg/cm2) incidence In epidemiology, the number of people in a given population becoming ill in a given period incisor A front tooth; in humans there are four in each jaw. inclusive tour The price includes meals, hotel, transportation, sight-seeing, etc. incomplete block design A statistical design that permits evaluating more treatments than can be done at one time; it is a balanced design: The same number of treatments are evaluated each time and every pair of treatments occurs together the same number of times. inconnu (Stenodus leucichthys) A food fish incubate 1) To hatch eggs by keeping them warm with body heat or artificial heat See Part 2: Egg Incubation Periods 2) To cause microorganisms to grow under favorable conditions incubation Maintaining a sample at a specific temperature for a specific time to encourage microorganism growth indemnity programs Payment to producers who sustain losses as a result of pesticides, nuclear radiation, fallout, residues, or toxic substances index of refraction index of refraction angle of light ray in air angle of light ray in another medium India fig See prickly pear India gum See gum karaya Indian buffalo milk Composition (whole, fluid): moisture 83.4%; protein 3.7%; fat 6.8%; carbohydrate 5.2%; ash 0.8% Indian cattle See Brahman Indian corn iZea mays) See corn Indian cress See nasturtium Indian custard apple See custard apple Indian fig (Opuntia ficus-indica) A warm-temper-ature, large, treelike cactus that produces a large, red or yellow, edible fruit whose spines can be irritating Indian gum See gum ghatti Indian lettuce See lettuce, Indian Indian mackerel (.Rastrelliger kanagurta) A food fish Indian nut See pine kernel Indian oat See wild rice Indian pear See prickly pear Indian pudding A dessert made with cornmeal, molasses, ginger, and cinnamon and served with ice cream See Part 2: Cornstarch Pudding Variations Indian rice See rice; wild rice Indian Runner duck An egg-producing breed that originated in the East Indies and stands almost erect Varieties: Fawn and white—reddish orange feet and shanks Penciled—reddish orange feet and shanks White—reddish orange feet and shanks Indian salmon (dara; Polydactylus indicus) See hilsa Indian sorrel See masha Indian spinach See basela Indian tragacanth See gum karaya Indian tree lettuce See lettuce, Indian tree India Plantation A heavy-bodied, mountain-grown coffee, with an acidic bite and mild but rich flavor, from the state of Mysore (southwestern India) indicator A substance that shows a physical change (usually color) when a reaction has taken place, without affecting the reaction; used in acid-base titrations; e.g., litmus, methylene blue, methyl orange See Part 2: Indicators: pH and Acid-Base; pH, Buffer Solutions; pH, Universal Indicators indicator organism A microorganism that is found only under certain conditions (often pollution) or in the absence of certain conditions indigestion A digestive disturbance indigo (C16H10N2O2) A blue coloring substance derived from a vegetable and used to color food indium (In) A metallic element; at. no. 49; at. wt. 114.82; Group IIIA of the Periodic Table; oxidation state +3; electron configuration 2-8-18-18-3 orbit K L M N O indole An indigo derivative that is also made synthetically; a carcinogenic agent He Has been used as afloral-likeflavoring agent in food Storage: full, tight, amber glass container in a cool, dark place See Part 2: Microorganism, Media indrika Deep-fried cakes or balls of spiced field bean (Phaseolus mungo) or lablab bean (Dolichos lablab) Indu Brazil See Part 2: Beef and Dual-Purpose Cattle induced radioactivity Radioactivity resulting from exposure to radiation, which results in the production of unstable nuclei that give off radiation by spontaneous disintegration induced tumor Neoplasm that arises after a carcinogen is applied 384 inductance inductance The property of matter that resists change in a current passing through it; measured in henrys; this is the property of a conductor or an electric circuit that enables it to create a magnetic field. inductor An electrical coil used to resist change in current industrial alcohol A mixture of 95% ethyl alcohol and 5% water to which are added various chemicals to make the alcohol unfit for drinking; methyl alcohol is commonly used as a denaturant. industrial feeding Providing food for the workers and staff of an industrial establishment INE These letters on a red seal of an Italian wine indicate that the wine has passed laboratory tests for quality and purity inedible Unwholesome; unsuitable for eating inelastic demand A market in which a change in price will bring about a smaller proportional change in the amount purchased, for example, when consumers purchase the same amount of a product regardless of the price change inelastic supply A market in which the increase in production is relatively less than the change in price inert Without active properties infant botulism The bacterial toxin is developed in the intestine, not in the food infant food (baby food) Food designed for infants and younger children infection Contamination with microorganisms or disease; the contagion or inflammation caused by bacteria or viruses See Part 2: Illness From Food; Infectious Agents; Infectious Diseases, Food-Borne infection food poisoning Viable bacteria present in food are the food-poisoning agents; they produce their toxins in the intestinal tract; e.g., Arizona spp., infraspinatus A muscle of the chuck that is located laterally to the scapula and below the spine of the scapula infuse To place herbs in liquid so that the liquid can be flavored inga [guava (not a true guava)] A purple fruit with white pulp that is made into jam, jelly, and paste ingest To take food into the body through the mouth ingesta The food or drink taken into the stomach; the food present in the stomach or first compartment of the stomach; the contents of the digestive tract ingestion Taking substances into the body, as into the stomach; taking any substance into the body by mouth See Part 2: Ingestion and Inhalation ingredient A part or constituent of food; any substance, including food additives, that is used in the manufacture or preparation of food; a component of a mixture See statement of ingredients inguinal Located in the groin See Part 2: Lymph Nodes, Ox; Lymph Nodes, Pig inhalation Taking air into the lungs by breathing See Part 2: Ingestion and Inhalation inhibit To hinder; to restrain initial temperature The average temperature of the contents of the coldest container at the beginning of the sterilization cycle initiation The irreversible and heritable transformation of normal cells into dormant tumor cells in a short period of time injection Forcing fluid through a needle into the body or body parts injera (enjera) A thin, soft, fermented bread that contains many gas holes; baked from teff (cereal) ink (meat inspection) Coloring ingredients approved by the Food and Drug Administration; may Bacillus cereus, Clostridium perfringens, Salmonella spp., and Vibrio parahamolyticus infectious Describes a disease caused by microorganisms or submicroorganisms, e.g., bacteria, viruses, protozoans, fungi, and rickettsiae infectious disease A disease that is caused by pathogenic bacteria, viruses, protozoa, or fungi and may or may not be contagious inferior Beneath, below, or lower See caudal inferno A dry, red Italian wine infiltration Passing through; entering by penetration inflammation The swelling, redness, and heat in a tissue caused by injury inflorescence A flower or flower cluster infra- A prefix used to indicate beneath, e.g., infrared infrared Wavelengths of electromagnetic radiation longer than visible red, i.e., over 7500-8000 angstrom (A) also include other food-grade ingredients Purple ink ingredients: Alcohol FD & C blue (Violet No. 1 has been discontinued) Sugar Water Acetone—may be added to shorten drying time Green ink (used for horsemeat) ingredients: Dextrose (corn sugar)—3% Edible shellac—2% 95% ethyl alcohol—75% FD & C green—3|% Water—16% inkangaza Sweet, alcoholic beverage made from fermented honeyflavored with banana pulp ink blue agar See Part 2: Microorganism, Media inkfish See squid inkweed A plant having a toxic principle See Part 2: Poisonous Plants Inner Mongolia goat A brown goat breed that is raised for meat in Inner Mongolia and the Gobi innmatpolse A moist, cooked, smoked Norwegian sausage made from finely chopped, medium-seasoned beef and pork, with plucks added, stuffed into beef casings innominate bone See ossa coxarum inoculated test pack A procedure by which a product is inoculated with bacterial spores to test a process under actual plant conditions inoculation The introduction of foreign matter (usually microorganisms or other biological substances) into living cells inorganic The branch of chemistry concerned with substances that do not contain carbon (except the carbon oxides and metallic carbonates); mineral ash 5-inosine monophosphate Aflavor enhancer OH H H H H / N—C—C —C—C—CH2—O—P—OH I I I \\ OH OH I O -0inositol (dambose; inosite; nucite; meat sugar) OH OH HA A OH H OH A saccharide-type growth factor of the B-complex type that is found in organs, beans, peas, and wheat; ' used as a food nutrient or dietary supplement Storage: well-closed container See Part 2: Egg Products, Nutritive Value; Lemon Juice, Composition; Wheat, Vitamins in-process inspection The purchaser inspects goods during the manufacturing cycle input The items and materials used in production insalivation The mixing of saliva with food in season Indicates that a product is readily available in the fresh state insect Any species of small,flying animals having six legs and usually two pairs of wings See Part 2: Insect Control; Radiation Preservation insecticide A chemical used to destroy insects either by contact or by internal poisoning; some types are toxic to humans and are ecologically damaging. See pesticide See Part 2: Chemical Poisoning insemination The placement of sperm in the reproductive tract of a female insemination time The effective time for insemination, just prior to ovulation: Cow—last half of heat period Ewe—last day of heat period Mare—last half of heat period Sow—midpoint of heat period integration 385 insertion The movable (bone that moves) attachment of a muscle inside chuck (bottom chuck) A muscle medial to the scapula of which the major ones are teres major, subscapularis, scalenus dorsalis, serratus ventralis, spinalis dorsi, complexus, longissimus dorsi, and longissimus costarum See also bottom chuck See Part 2: Beef, Boneless Cuts inside cut See Part 2: Beef Round Cuts; Meat Identification inside round (top round) A beef cut made up of semimembranous, adductor, and gracilis muscles See Part 2: Beef, Boneless Cuts insipid Flat; tasteless; vapid in situ In an undisturbed or normal position INSP'D&P'S'D "Inspected and passed" (meat inspection) See Part 2: Meat Inspection Stamp inspection A close examination; checking against standards; examination by federal government personnel who determine whether the product is wholesome and fit for human consumption See Part 2: Cheese Shield; Cottage Cheese Shield; Fruit Inspection Labels; Meat Inspection Stamp; Poultry Inspection and Grade Stamp; Poultry Inspection Stamp inspection level The relative amount of inspection given a product inspection lot A collection of items accepted or rejected as a whole on the basis of a sampling plan inspection-lot size The number of items in an inspection lot See inspection lot inspector A properly trained officer (may be an employee of the government or the company) who is responsible for inspection of products or premises instantizing Undergoing a physical or chemical treatment (agglomeration) that will improve the water dispersibility of dry powders institutional feeding The feeding of hospitals, orphanages, etc. where all meals are provided institution package A package size that is larger than that found at retail level insulation A material that resists penetration by heat or cold, e.g., air, glass wool, and felt See Part 2: Insulating Value; Insulation; Insulation, Conductivity Values; Insulation, Thickness insulin A hormone isolated from the pancreas and used to treat diabetes; controls sugar metabolism; it is a protein composed of 16 amino acids. insulin shock A physiological shock due to low blood sugar level caused by high stimulation of glucose oxidation by insulin, e.g., by an overdose of insulin insulite See Part 2: Insulation integer A whole number integration The combining of various steps in the production and marketing of a product under the control of a single firm See also vertical integration 386 intensity intensity A quantitative attribute of a sensation; proportional to the intensity of the stimulus interaction The extent to which one treatment level depends upon the level(s) of other treatments intercostal Located between the ribs See Part 2: Lymph Nodes, Ox intercostal muscle Two layers of muscle between the ribs interesterification A procedure for changing (randomizing) the arrangement of the fatty acids on the glycerin molecule; it gives more plastic range, better consistency, and higher solid content; dry heat, 110-200°F interfacial tension The forces operating at the boundary between two insoluble liquids; an emulsifier reduces these forces. interferon A nonspecific antiviral agent interim status The status of a food additive that has been removed from GRAS list, with an interim food additive regulation established while the status of the product is being reviewed intermuscular Between muscles internal abdominal oblique The inside sheet of muscles of the flank whose fibers point downward and forward internal cork A viral disease that produces yellow spots on the leaves of sweet potato plants and lesions on the roots, causing brown to black, hard, corky spots to grow on the tubers during storage internal decline See endoxerosis internal phase See dispersed phase International Agricultural Development Service (IADS) Assists less-developed countries with agricultural development, with offices located at 1133 Avenue of the Americas, New York, N.Y. 10036 International Bank for Reconstruction and Development See World Bank International Center for Tropical Agriculture (CIAT) Centro Internacional de Agriculture Tropical; its center (with offices at Apartado 67-13, Cali, Columbia) at Cali maintains a global collection of bean types. international chick unit (ICU) A unit of vitamin D requirement for poultry, using the chick as an assay animal International Crop Research Institute for the Semi-Arid Tropics Maintains a research station in Hyderabad, India International Dairy Federation (IDF) An international group whose purpose was to standardize dairy products; it is now a part of FAO. International Development Association See World Bank International Food Policy Research Institute An agricultural research center located in Washington, D.C.; part of the Consultative Group for International Agricultural Research (CGIAR) International Institute of Tropical Agriculture (IITA) Located in Ibadan, Nigeria International Laboratory for Research on Animal Diseases (ILRAD) An agricultural research center, located in Kenya, that focuses on research into theileriasis (East Coast fever), a tick-borne disease of cattle, and trypanosomiasis, which is carried by flies; part of the Consultative Group for International Agricultural Research (CGIAR) International Rice Research Institute (IRRI) Conducts a comprehensive rice research program, a worldwide testing system, and a training program; maintains an agricultural research center in Manila (PO Box 933), the Philippines; part of the Consultative Group for International Agricultural Research (CGIAR) international trade barriers Regulations used by governments to restrict imports and exports International Tropical Agricultural Center (CIAT) See International Center for Tropical Agriculture International Union of Pure and Applied Chemistry (IUPAC) An international group that recommends nomenclature, standards for chemical weights and measures, symbols, etc. international unit (IU; USP unit) A standard of potency as defined by the International Conference for Unification of Formulae; a measure of the biological value of a product based on comparison with an internationally recognized reference standard See individual vitamins internode The portion of the plant stem between the nodes from which the leaves grow See Part 2: Corn interstem A part of the stem tissue that is grafted between the rootstock and a desired cultivar; the central portion of a twice-grafted tree, whose length determines some of the characteristics of the tree interstitial cells The cells of the testicles that produce testosterone intertransversales A muscle that connects adjacent transverse processes intervertebral disc A disc of cartilage between vertebrae intestinal fat See killing fat intestinal juice A clear liquid secreted by cells of the small intestine; it contains lactase, maltase, sucrase, and several peptidases. intestinal tract The large and small intestines intestines The digestive tract from the stomach to the rectum Average length (in feet) Small Large Cattle 120 30 Sheep Swine 85 55 20 15 Human intestines secrete 2.5-3.5 1 (2.7-3.7 qt) of digestive fluids per day. See Part 2: Intestine, Cross Section; Organ Weights in-the-money A call option is in-the-money when its strike price is below the current futures price level; a put option is in-the-money when its strike price is above the current futures price. An in-the-money option has more intrinsic value than it does time value, because time value is also a reflection of the probability of success of the contract. intoxication Literally, poisoning; the usual meaning is presence of alcohol in the brain, causing behavior characteristic of drunkenness; alcohol is a noncumulative poison. See Part 2: Illness From Food; Microbial Toxins intoxication food poisoning Occurs when the food-poisoning toxin is produced in the food by bacteria, e.g., by Clostridium botulinum and Staphylococcus aureus intra- A prefix used to indicate within, e.g., intracellular intramuscular Within a muscle intraperitonal Within the peritoneal cavity intravenous Within a vein intrinsic Situated or present exclusively in a part, e.g., an organ or a group of muscles intrinsic factor A substance, secreted by the stomach, that is necessary for the absorption of vitamin B12 intrinsic value The difference (in dollars) between the option strike price and the futures contract price intro- A prefix used to indicate into or within inulin [(C6H10O5)34] A sugar polysaccharide that yields primarily D-fructose and a little D-glucose on hydrolysis; a form of sugar that can be eaten by diabetics Sources: many plants; some grasses; Dahlia tubers; Helianthus tuberosus (Jerusalem artichoke); artichokes in vacuo In a vacuum or a space without air inversion The formation of equal amounts of glucose and fructose (a mixture called invert sugar) from the hydrolysis of sucrose inversol See invert sugar invertase (invertin; saccharase; sucrase) An enzyme that hydrolyzes sucrose to glucose and fructose See Part 2: pH Values of Biological Materials invertin See invertase invert sugar (colorose; inversol; invert syrup; nulomoline) A 50-50 mixture of glucose (dextrose) and fructose (levulose), used primarily in the confectionery industry; it occurs naturally in honey and is formed by acid or enzyme hydrolysis (inversion) of sucrose: hydrolysis H2O dilute acid or enzymes sucrose (dextrorotatory) 80°C C6H12O6 dextrose levulose (dextrorotatory) (levorotatory) mix levorotatory Compared to sugar it is sweeter (30%), more soluble, and does not crystallize as easily; it is used to prolong iodine value analysis (IV) 387 freshness and to prevent food shrinkage; it is a humectant and is sold only in liquid form. See humectant See Part 2: Sweetening Agents; Sweetening Compounds invert syrup See invert sugar invitation for bids Solicitation of prospective suppliers for competitive price quotes in vitro Literally, in glass; a reaction carried out in a test tube as opposed to one carried out in a living organism (in vivo) in vivo In living matter; a reaction carried out in an organism rather than one carried out in a test tube (in vitro) involuntary muscle See smooth muscle inyu A soy sauce made from black soybeans iodine (I) A halogen element; at. no. 53; at. wt. 126.91; Group VIIA of the Periodic Table; oxidation states +1, +5, +7, - 1 ; electron configuration 2-8-18-18- 7 orbit K L M N O Iodine deficiency causes goiter (swelling of the thyroid gland). Body function: essential to thyroid gland; in thyroxin. Iodine content in food varies, depending on its origin; found in seaweed, seafoods, and in some water supplies; used as an additive to salt to improve nutritional value, e.g., iodized table salt (0.01% potassium iodide); tincture of iodine (3% iodine in alcohol solution) is used as a disinfectant. See Part 2: Cereal Fortification; Cereals, Vitamin and Mineral Content; Egg Products, Nutritive Value; Minerals, Food; Minerals, Plant or Animal Tissue; Normal Solutions; Recommended Dairy Dietary Allowance; Sanitizers; Sanitizing Chemicals iodine number A value indicating the degree of unsaturation of a fat or oil: the larger the number, the greater the unsaturation; it is expressed as the percentage of iodine by weight that a fat or oil will absorb; oils range from 80 to 200. Fat and iodine number: Butter—22-45 Coconut oil—6-10 Corn oil—103-130 Cottonseed oil—104-114 Lard—46-70 Linseed oil—107-202 Peanut oil—84-100 Poultry fat—66-71 Soybean oil—120-141 Tallow—35-55 See also iodine value analysis See Part 2: Fats and Oil, Characteristics; Fats and Oils, Composition; Fats and Oils, Fatty Acid Composition; Fats and Oils, Physical and Chemical Properties; Fatty Acids and Their Properties; Iodine and* Saponification Values iodine solution See iodine See Part 2: Gram Stain iodine value analysis (IV) The number of grams of iodine absorbed by 100 grams of fat; a measure of the unsaturation of a fat; it is determined by adding iodine monobromide to fat; the excess iodine is 388 iodine value analysis (IV) titrated with standard sodium thiosulfate and calculated as percentage by weight of iodine absorbed and is reported as iodine number. Hydrogenation lowers the iodine value; fat stability increases as the iodine value decreases. See also iodine number iodize To treat with iodine or with an iodide iodized salt Table salt to which 0.01% sodium or potassium iodide has been added, as well as a small amount of magnesium carbonate for free flowing properties iodoform (CHI3) An antiseptic iodine compound iodophor An antiseptic that is a combination of iodine with a wetting agent that (slowly) releases free iodine ion An atomic particle, atom, or chemical radical bearing a positive or negative electrical charge caused by an excess or deficiency of electrons (by the gain or loss of one or more electrons), e.g., H+, OH~ ion exchange A reversible chemical reaction between a solid and an aqueous solution that allows the interchange of ions, e.g., cation exchange (which may be used to remove calcium from water and to replace it with sodium) ionization The process of adding electrons to or removing them from atoms or molecules, thus creating ions; the dissociation of a compound into positive and negative ions See dissociation ionization constant See dissociation constant ionone Used as a woody, violet-like flavoring agent in food; sp. gr. 0.927-0.934 (alpha), 0.940-0.948 (beta) Storage: full, tight, glass container in a cool, dark place iota (I, i) A greek letter, with an English equivalent ofi IOU I owe you IQ Intelligence quotient IQF Individually quick-frozen iqt A sour, diluted milk iqunaq Fermented, dried meat of eider duck (Somateria spp.) Ir The symbol for the element iridium Iranian white cheese A white, brined cheese iraty An esbareich-type cheese that is matured for at least 3 months iridium (Ir) A metallic element; at. no. 77; at. wt. 192.2; Group VIII of the Periodic Table; oxidation states +3 , +4; electron configuration 2 -8 -18 -32-15- 2 orbit K L M N O P iriko A small, dried fish Irish food habits Animal products—bacon; cod; haddock; herring; mutton; beef Beverage—tea Carbohydrate—oatmeal; potatoes; white bread Dairy products—buttermilk Fat—lard Sweets—cakes; pies; sugar Vegetables—cabbage; turnip Irish Cobbler An all-purpose variety of potato Irish coffee A whiskey-flavored coffee; for instance, it may be made as follows: Dissolve 2 tsp instant coffee and 1 tsp brown sugar in f cup boiling water and add \\ oz (3 tbsp) whiskey; heat (do not boil); pour into a mug and top with whipped cream (sweetened to taste with brown sugar). Sip through the cream. Irish mist A whiskey liqueur flavored with honey and herbs Irish moss See carrageen; carrageenan Irish potato See potato, Irish Irish sea moss See carrageen Irish stew A stew made from mutton, potatoes, onions, salt, and pepper Irish stout A dark, heavy, alcoholic beverage fermented from barley Irish whiskey Whiskey made by triple distillation of barley malt that has been kiln-dried over coal fires iron (Fe) A metallic element; at. no. 26; at. wt. 55.85; Group VIII of the Periodic Table; oxidation states + 2, +3 ; electron configuration 2 - 8 - 1 4 - 2 orbit K L M N Body function: in hemoglobin, cytochrome, catalase, peroxidase Used as a food additive or as a dietary supplement added to grain products to improve or maintain nutritional value; it is slightly soluble in food, especially in the presence of acid. Cast iron is used for cooking utensils and there seems to be no serious question concerning safety. In plants, deficiency causes lack of stamina and severe chlorosis (iron plays a role in chlorophyll formation), particularly in young plants, and often occurs in high-lime soil. High in iron Low in iron Leafy green vegetables Milk, egg white Liver White flour, fruits Meat, fish, egg yolk Peas, beans See Part 2: Beans, Peas, and Nuts; Beef, Percentages of Daily Recommended Allowances; Cereal Enrichment; Cereal Fortification; Cereal Nutrient Content; Cereals, Vitamin and Mineral Content; Composition of Food; Dairy Products, Composition; Egg Composition; Egg Products, Nutritive Value; Fats and Oils, Composition; Fish and Shellfish, Composition; Flour, Extraction Rates; Food, Composition; Fruit and Vegetables, Composition; Fruit Composition; Grain Analisoamyl salicylate 389 ysis; Grain Products, Composition; Histochemical Tests; Iron; Iron, Daily Recommendations; Lamb, Percentages of Daily Recommended Allowances; Lemon Juice, Composition; Lime Juice, Composition; Macaroni and Noodles, Composition; Manure Analysis; Meat Composition; Meat, Nutritive Value; Minerals, Food; Minerals, Plant or Animal Tissue; Minerals (Trace), Limits; Olives and Pickles, Composition; pH and Availability of Plant Nutrients; Plant Foods, Composition; Pork, Percentages of Daily Recommended Allowances; Poultry Composition; Recommended Daily Dietary Allowance; Sausage Composition; Sausage, Nutritive Value; Soups, Composition; Sugars and Sweets, Composition; Sweet Potato, Nutritive Value; Tomato and Tomato Products, Composition; Variety Meat, Percentage of Daily Recommended Allowances; Vegetable Composition; Water Drinking Standards; Wheat, Minerals; Wheat Products, Composition iron ammonium citrate Used as a food additive and anticaking agent iron, electrolytic Elemental iron obtained by electrodeposition and used as a nutrient or dietary supplement Storage: well-closed container iron-hematoxylin solution Solution I: Ammonioferric sulfate—2.5 g Distilled water—100 ml Solution II: Hematoxylin—0.5 g Dissolved in 10 ml 95% alcohol Distilled' water added—100 ml iron oxide An additive used to color (red-brown) food iron phosphate A waste product from the manufacture of steel iron, reduced Elemental iron obtained by a chemical process and used as a food nutrient or a dietary supplement Storage: well-closed container iron sulfate Ferric sulfate [Fe2(SO4)3] is used as a flocculant in water purification and as a soil conditioner. See Part 2: Fertilizer Materials Ferrous sulfate (FeSO4) is added to animal feed. Composition [heptahydrate (FeSO4 • 7H2O)]: dry matter 98%; sulfur 12.1%; iron 21.4% irradiate To apply radiation to a material irradiation The process of applying radiation (waves or particles) to a product; treatment with or exposure to radiation IRRI See International Rice Research Institute irritant A process or substance that causes excitation irsho A yellow fluid used as a starter for the fermentation of injera (a soft bread baked from teff) iru A type of dawadawa -is A Latin suffix used to indicate the singular isard See izard ischia Red and white Italian wines that are grown on the island of Ischia (southwestern Italy) ischiatic Having a location near the ischium, or haunch See Part 2: Lymph Nodes, Ox ischium The posterior portion of the pelvic bone; joins the ilium at the cavity for the head of the femur; the aitch-bone area of the pelvis bone; called pin bone See Part 2: Bone; Bone Age iserband A farmer's sausage made from beef, pork and barley grain ISF Inside solder fillet side seam ishinagi A food fish caught in the Pacific See Part 2: Vitamin D, Fish isigny An American, Limburger-like cheese isinglass A refined gelatin obtained from the collagen of the outer layer of the dried swim bladder of a fish (e.g., sturgeon) and used as an edible jelly, to preserve eggs, and for clarifying wine and beer isiqwashumbe (hedge mustard) A wild mustard that is high in vitamin C iskra A white, usually sweet, sparkling wine islands of Langerhans The cells in the pancreas that secrete insulin islay A firm-textured cheddar-type cheese iso- A prefixed used to indicate "the same" isoamyl acetate (CH3COOC5Hn) Used as a fruit-like flavoring agent in food; sp. gr. 0.868-0.878 Storage: full, tight, glass container in a cool, dark place isoamyl butyrate CH3(CH2)2COO(CH2)4CH3 Used as a fruitlike flavoring agent in food; sp. gr. 0.860-0.865 Storage: full, tight, glass container in a cool, dark place isoamyl formate [HCOO(CH2)4CH3] Used as a plumlike flavoring agent in food; sp. gr. 0.878-0.886 Storage: full, tight, glass container in a cool, dark place isoamyl hexanoate CH3(CH2)4COO(CH2)4CH3 Used as a fruitlike flavoring agent in food; sp. gr. 0.858-0.864 Storage: full, tight, glass container in a cool, dark place isoamyl isovalerate (CH3)2CHCH2COO(CH2)2CH(CH3)2 Used as a fruitlike flavoring agent in food; sp. gr. 0.854-0.858 Storage: full, tight container in a cool, dark place isoamyl salicylate OH COO(CH2)4CH3 Used as a flavoring agent in food; sp. gr. 1.046-1.054 Storage: full, tight, glass container in a cool place 0.980-0.984 390 isoascorbic acid isoascorbic acid See ascorbic acid isobornyl acetate -oc=o c—c—c CH, Used as a woodlike flavoring agent in food; sp. gr. Storage: full, tight, glass container in a cool, dark place isobutane [(CH3)2CHCH3] Liquefied petroleum gas See Part 2: Refrigerant isobutyl alcohol [(CH3)2CHCH2OH] Used as a vinous flavoring agent in food; sp. gr. 0.798-0.802 Storage: tight container isobutyl cinnamate -CH=CHCOOCH,CHCH3I CH3 Used as a fruitlike flavoring agent in food; sp. gr. 1.000-1.004 Storage: full, tight, glass container in a cool, dark place isobutylene-isoprene copolymer (butyl rubber) Used as a masticatory substance in chewing-gum base Storage: well-closed container isobutyl phenylacetate CH2COOCH2CHCH3 CH3 Used as a sweet, roselike flavoring agent in food; sp. gr. 0.984-0.989 Storage: full, tight, glass container in a cool, dark place sobutyl salicylate -OH COOCH2CHCH3 CH3 Used as an orchidlike flavoring agent in food; sp. gr. 1.062-1.067 Storage: full, tight, glass container in a cool, dark place isobutyraldehyde [(CH3)2CHCHO] Used as a sharp, pungent flavoring agent in food; sp. gr. 0.782-0.788 Storage: tight container isobutyric acid CH3—CH—COOH CH3 Used as a rancidlike flavoring agent in food; sp. gr. 0.944-0.948 Storage: tight container in a cool, dark place isocitric acid See Part 2: Organic Acids in Fruits and Vegetables isodrin An isomer of aldrin; a toxic insecticide whose use may be restricted isoelectric point The pH at which the net charge is zero and there is no migration in an electric field; the point at which a substance dissociates equally as a base and as an acid; the pH of minimum solubility isoleucine A monoamino-monocarboxylic amino acid H ,0H CH q CH o CH C —~ C I I CH3 NH2 See Part 2: Amino Acids; Amino Acid, Solubilities; Corn, Amino Acids; Egg Products, Nutritive Value; Grain Analysis; Manure Analysis; Milk, Amino Acids; Seed, Chemical Composition; Wheat, Amino Acids; Wheat Products, Amino Acid Compositions isoeugenol C=CHCH, Used as a floral-like flavoring agent in food; sp. gr. 1.078-1.086 Storage: full, tight, glass container in a cool, dark place isoeugenyl acetate CH=CHCHc Used as a clovelike flavoring agent in food Storage: tight, light-resistant container isohedonic Having the same degree of pleasantness (or unpleasantness) isolabella A sweet, herb liqueur with sugar crystals isolate Something obtained from a natural substance isoleucine Used as a nutrient or dietary supplement Storage: well-closed container isomer A compound having the same percentage composition and molecular weight as another compound but differing in chemical or physical properties isomerism The phenomenon of compounds having the same elements in the same proportions by weight but different structures and properties See also cisr-trans isomers; geometric isomers; optical isomers; stereoisomer isometric Tensing one set of muscles against another or against an immovable object, e.g., pushing against opposite sides of a doorjamb; increases muscle strength, particularly in arms and legs isophorone A ketone that is a solvent for vinyl and phenolic resins isopropyl acetate [CH3COOCH(CH3)2] Used as a flavoring agent in food; sp. gr. 0.866-0.870 Storage: tight container isopropyl alcohol (CH3CHOHCH3) Used as a food-extraction solvent Storage: tight container, away from fire isopropyl citrate Used as an antioxidant in fats and oils isoproterenol CH — CH2—NH—CH(CH 3)2 A beta-agonist that is not orally active isopulegol CH3 OH CH3—C == CH 2 Used as a flavoring agent in food; sp. gr. 0.904-0.914 Storage: full, tight, glass container in a cool, dark place isotonic 1) Having the same osmotic pressure as another solution. 2) Producing body movements by muscle movement, e.g., in weight lifting or calisthenics; increases muscle strength and flexibility isotope One of two or more forms of an element whose atomic weights differ by one or more mass units because of the presence of an abnormal number of neutrons in their nuclei; for example, ordinary hydrogen (H1) contains no neutrons, but isotopic hydrogen (H2, deuterium) has one neutron. The properties of isotopes are identical except for atomic weight. A number of elements have no isotopes, but most have from two to eight or more. isotropic Describes a material that has equivalent properties in all directions of test. See also anisotropic isovaleric acid [(CH3)2CHCH2COOH] A saturated fatty acid occurring in tobacco, hop oil, and valerian; used as an acidic, rancidlike flavoring agent in food; sp. gr. 0.928-0.931 Storage: tight, light-resistant container See Part 2: Fatty Acids isterband A semidry, uncooked, smoked Swedish sausage made from coarsely chopped, medium-sea-soned beef, pork, and barley grain fermented and stuffed into a pork casing istle See tampico fiber Italian food habits: Animal products—fish Beverage—coffee, wine Carbohydrate—dark bread; macaroni Dairy products—cheese Fat—lard; olive oil Fruit and vegetables—used in large quantities Seasoning—garlic, green pepper Italian beef sausage A moist, uncooked, unsmoked American sausage made from medium- or coarse-chopped, mild-, medium-, or heavily seasoned (with fennel and/or anise) beef and beef fat only and stuffed into a pork or artificial casing Italian sausage with beef and veal 391 Italian cheese Refers to a number of different types of cheese, the shape usually determining the name; they are usually smoked and cured, with a tangy, salty flavor. Italian dressing A salad dressing that usually contains garlic, lemon juice, oil, pepper, salt, spices, sugar, vinegar, and water Sodium content: bottled 116 mg/tbsp (15 g); dry mix 172 mg/tbsp (14 g) See Part 2: Fats and Oils, Composition I Italian fennel A plant having anise-flavored green leaves, a blanched stalk, and a bulbous root Italian paste Alimentary paste Italian pear scale (Epidiaspis leperii) A pest of the pear; it produces honeydew on which a sooty fungus grows; the nymph is flattened, reddish purple, and often covered with honeydew. Italian plum A variety of plum See also ryegrass Italian roast (coffee) See Espresso roast Italian salame A medium-flavored, dried, meat sausage that is not cooked and not smoked Italian sausage May be prepared using fresh or frozen pork (if other species are used, it should be in the name) and pork fat (max. 35%); usually medium-or coarse-chopped, mild-, medium-, or heavily seasoned (with fennel, anise, and/or paprika), uncured (sometimes lightly cured), unsmoked (sometimes smoked), and uncooked; contains 85% meat or meat and fat (max. 35% fat) and max. 3% added water; it shall contain salt, pepper, and either fennel or anise, and it may contain other spices (including paprika) and flavoring, red and/or green onions, garlic, and parsley. It is commonly placed in an artificial casing but may be available in bulk, rope, linked in edible casings, or in a large-diameter link or ring casing; requires thorough cooking Composition Cooked Raw Moisture (%) 50 51 Protein (%) 20 14.2 Fat (%) 25.7 31.3 Carbohydrate (%) 1.5 0.6 Ash (%) 2.8 2.7 See Part 2: Sausage, Types Italian sausage product An uncured, unsmoked sausage that contains min. 85% meat or meat and fat (max. 35% fat); it shall contain salt, pepper, and either fennel or anise. Italian sausage with beef A moist, uncooked, unsmoked American sausage made from medium- or coarse-chopped, mild-, medium-, or heavily seasoned (with fennel and/or anise) beef and pork (mainly pork but with some beef) stuffed into pork or artificial casings; available in bulk, rope, or link form Italian sausage with beef and veal A moist, uncooked, unsmoked American sausage made from medium- or coarse-chopped, mild-, medium-, or heavily seasoned (with fennel and/or anise) beef, pork, and veal stuffed into pork or artificial casings; available in bulk, rope or link form 392 Italian sausage with veal Italian sausage with veal A moist, uncooked, unsmoked American sausage made from medium- or coarse-chopped, mild-, medium-, or heavily seasoned (with fennel and/or anise) pork and veal stuffed into artificial casings; available in bulk, rope, or linkvform Italian veal sausage A moist, uncooked, unsmoked American sausage made from medium- or coarse-chopped, mild-, medium-, or heavily seasoned (with fennel and/or anise) veal (veal and veal fat only) stuffed into pork or artificial casings Italian vermouth Sweet and red vermouth ita palm See palm item A single member of an inspection lot itimba Gray-white, dried balls of starter that contain bacteria, molds, and yeast on millet base; used as inoculum for sorghum beer -itis A suffix used to indicate inflammation itohiko natto See natto IU International Unit (vitamins) IUPAC See International Union of Pure and Applied Chemistry IUTM base See Part 2: Microorganism, Media ivybush See Part 2: Poisonous Plants izard (chamois; isard; Rupicapra rupicapra) A goatlike antelope izarra 1) A green armagnac brandy or herb liqueur with a high alcohol content. 2) A yellow armagnac brandy or herb liqueur with a lower alcohol content izibo A plant whose tubers and fried seeds are used as food Jjaboticaba (Myrciaria cauliflora) A subtropical, shrubbery tree that produces a black, grape-like ( l | in. diameter) fruit with white or pink pulp; can be eaten fresh or made into jelly or wine jaboty Fat or tallow from Erisma calcaratum and E. uncinatum used as a substitute for cocoa butter See Part 2: Iodine and Saponification Values jack 1) A male ass 2) A plant with fernlike leaves; usually considered undesirable 3) Saltwater fish (Carangidae) jack bean (crickshaw lima; horse bean; Canavalia ensiformis) A tropical, long (12 in.), tender, podded bean that contains white seeds similar to small lima beans Uses: as a snap bean; for green manure or fodder or both; whole young pod or mature seed can be cooked and eaten jack-by-the-hedge See alliaria jack cheese A light-colored cheddar jackfish A pike or pickerel jack fruit A tropical tree related to breadfruit that produces a large fruit (40-50 lb) with green skin and yellow pulp; pulp may be eaten raw or cooked in oil, boiled, or dried; seed may be roasted (like chestnuts), ground into meal, or made into a form of milk See breadfruit See Part 2: Fruit Classification; Fruit Composition; Fruit Storage jack fruit wine A wine fermented from ripe fruit of Artocarpus heterophyllus jack mackerel Atlantic (Caranx hippos) Indian ocean (C. sexfasciatus) Jack mackerel (Trachurus trachurus) Japan (horse mackerel) jack rail A switch and rail for transferring meat hangers to another rail jacksmelt See smelt Jackson A variety of soybean Jackson candle unit (JCU) A measure of turbidity Jacobs Pastry and crackers usually made without sugar Jacopever (Sebastichthys capensis) A South Atlantic, food fish Jaffa A variety of midsummer, Florida orange Jagdwurst (yachtwurst) A cooked sausage made from a fine emulsion with cubes of lean meat; a cooked, smoked or unsmoked, American sausage made from fine to coarsely chopped meat; available in medium to large diameter links, rings, or large diameter casings for slicing; a moist, cooked, unsmoked Irish sausage made from coarsely chopped, medium seasoned, beef and pork and stuffed into an artificial casing; a moist, cooked, smoked eastern German sausage made from fine or medium chopped, medium seasoned, beef and pork and stuffed into an artificial casing jagermeister A dark, red digestive jaggery (palm sugar) A thick brown sugar made from the sap of palms See sugar cane: sugar palm jak See breadfruit jalapeno pepper A very hot, cigar-shaped (smooth surface and a rounded tip and bottom) chile that is medium to dark green (when fresh) or red; 2-2 \ in. long; 1 in. top diameter Available fresh, canned, and pickled jaloviina A brandy jam A jell of fruit (often berries) preserve; a jelled spread (generally less firm than jelly) made from crushed or ground fruit and containing whole, sliced, or crushed fruit, smaller than that contained in preserves; the original shape of fruit is not maintained; cooked until 90°F higher than the boiling point of water. Jelling is caused by reaction of acid (pH 2.5-3.5) with pectin (|-1%) and sugar (opt. 67%); fruits cooked in sugar until soft and jellylike; made from crushed fruit, sugar ( | - f part sugar to 1 part fruit), cooked and sealed for storage; pH 3.1-4.0. Classifications: Pure grade—minimum 45 pounds fruit per 55 pounds sugar Compounds—minimum 25 pounds fruit per 55 pounds sugar Imitation—less than 25 pounds fruit per 55 pounds sugar USDA grades: US Grade A US Grade B US Grade C Composition: moisture 20-35%; total solids 65-80%; water activity 0.75-0.80; sugar 2 tsp/tbsp. 1 tbsp = 55 calories Storage: After opening, cover and refrigerate See jellied products; jelly See Part 2: Calories, Daily Recommendations; Standards, Processed Fruit and Vegetable Products; Sugars and Sweets Composition; Water Activity, Organisms and Food Jamaican cob nut A sweet tree seed Jamaican pepper See allspice Jamaica rum A dark, full-flavored rum jaman (jamba-va) A brandy distilled from the juice of fruits of Eugenia jambolana 393 394 jambalaya jambalaya A spicy creole dish of rice, fish or shellfish, or meat (e.g., pork and/or chicken and/or ham), tomatoes, and peppers jamba-va See jaman jamberry See gooseberry jambolan (Java plum) A plumlike fruit with astringent seeds See Java plum jambon Ham jambon au torchon A boneless ham, wrapped in narrow bands of linen giving it a cylindrical shape; it is cooked and cooled in a stock jambon blanc A smoked, country ham jambon de Paris See jambon blanc jamin-bang Corn bread jamon Ham jamon serano A country ham jan A soy sauce made with wheat jandagum See locust bean gum jang A soy sauce Jang a gee Sliced, pickled, oriental radish (Raphanus sativus) jang-son juhk Very salty, small, beef portions in rice JAOAC Journal of the Association of Official Analytical Chemists Japanese Food habits: Animal products—eggs, fish, milk Grain—rice, noodles Vegetables—many types Japanese agar See agar-agar Japanese artichoke (Chinese artichoke; choroqi; knotroot; Stachys sieboldi) A tuber used like Jerusalem artichoke Japanese beetle A shiny, metallic, green insect or beetle with coppery brown wing covers; is about \ in. long and \ in. wide; larvae have light brown heads and are up to 1 in. long; 300 trees, shrubs, and flowers are suitable hosts Damage—adults feed on foliage and many fruits; the larvae feed on roots, grasses, and other plants Control—insecticide; apply milky disease spores to the soil in the form of dust or powder; may be controlled on grapes by applications of carbaryl, methoxychlor, malathion, or parthion Japanese Black A very popular, Japanese breed of beef cattle Japanese Brown The second most popular (9%) breed of Japanese beef cattle Japanese bunching onion (Allium fistulosum) An onion similar to but larger than the Welsh Japanese eggplant A small (6-7 in. long) eggplant Storage: refrigerate Japanese gelatin See agar-agar Japanese leeks See onion, Welsh Japanese liqueur Rice wine Japanese mackerel Pacific mackerel Japanese medlar See loquat Japanese millet See millet Japanese mint (Mentha arvensis var. piperascens) Often erroneously called Japanese peppermint; a rich source of menthol; label must read "flavored with corn mint or field mint" Japanese Poll A Japanese, beef breed similar to the Angus Japanese press ham A moist, cooked, smoked or unsmoked, Japanese sausage made from mild or medium seasoned beef, lamb, pork, veal, goat, mutton, horse, and rabbit; a mixture of 60-80% meat cubes (about 3-5 cm in size) of several different kinds of meat ingredients, 10-20% comminuted meat(s) of food binding quality, and 10-20% pork fatback cubes (about 2 cm in size) Japanese quince A shrub that has light yellow berries that are used for jam Japanese radish Daikon Japanese rice wine See sake Japanese salmon (salmon, cherry) A food fish Japanese sea perch (Lateolabrax japonicus) A food fish Japanese Shorthorn A breed that accounts for 4% of the Japanese beef cattle Japanese sole (Glyptocephalus stelleri) A food fish Japanese tuna (Thunnus thynnus orientalis) A food fish Japanese walnut (Jaglans sieboldiana) A tree producing edible nuts japonica A fruit used to make jam or jelly jaqi Dried, hard spheres of fermented milk or milk curds flavored with garlic, onions, and other herbs and spices jar See Part 2: Glass Jar Tops jardiniere Fresh vegetables jarlsberg A semisoft cheese from Sweden; Norwegian Swiss cheese; a semihard cheese that is creamy white and has holes and a bland, nuttyflavor; a Gouda-type cheese with holes jarlsberg cheese A sandwich, snack, or cooking cheese 1 cup, shredded = 4 oz jasmine (Jasminum grandiflorum) A delicate, light tea that has a hypnotic aroma and is made from jasmine petals See Part 2: Essential Oils jasmine blossom blend A scented tea made from oolong tea and whole jasmine blossoms jaundice A condition caused by absorption of bile by tissue; icterus Java 1) An American class of chicken that lays a brown-shelled egg Varieties Plumage color Shank Beak Black Greenish black, Black to Black undercolor yellow black Mottled Black mottled Blue to Yellow with white, yellow undercolor slate 2) A variety of coffee originating in Java Java almond See Chinese olives Java arabicia A coffee bean (tan when unroasted) that produces a coffee that is robust, with a gentle aroma and creamy taste Java black rot (Diplodia theobromae) A rot that causes sweet potatoes to be dry, hard, brittle, and black (under the skin) beginning at the end Javanese almond See pili almond Java plum (jambolan) A fruit with dark or white flesh See jambolan Javelle water (eau de Javelle) An aqueous solution of sodium hypochlorite (NaOCl) used as a bleaching agent or antiseptic javril, sweet An aromatic root of a perennial herb jbane A valengay-type cheese made from goat's or cow's milk and drained in woven baskets JCU See Jackson candle unit jee-rou Chicken jejunum The upper two-fifths of the small intestine between the duodenum and the ileum jellied Coated with jelly or gelatin jellied beef A jellied and/or specialty American sausage made from medium to coarsely chopped, cooked, unsmoked beef; available in rings or loaves jellied fruit products Essential ingredients: Acid—flavor and gel formation; may be supplied totally by fruit (higher in unripe fruit) or added (lemon juice or citric acid) Fruit—flavor; part of pectin and acid Pectin—may be supplied totally by fruit (higher when unripe) or added To test for pectin in fruit juice: Add 1 tbsp cooked, cooled fruit juice to 1 tbsp denatured alcohol (poisonous; do not taste) and stir to mix. Juice high in pectin will form a solid, jellylike mass; juice low in pectin will form small particles of jellylike material Sugar—aids gel formation and firming of fruit; preserving agent; flavor Storage life—few months (loses flavor with storage) jellied tongue A jellied and/or specialty American sausage made from medium to coarsely chopped, cooked, unsmoked tongue; available in rings or loaves jelly 1) A colloidal suspension (usually fruit-flavored) that has gelled; made from pectin, agar, or gelatin by combining 45 parts of clarified fruit juice with 55 jersey gauche 395 parts sugar. The fruit is cooked (8°F higher than water boiling temperature) and strained; sugar (f sugar to 1 part fruit juice) and commercial pectin are added; product is then sealed for storage; pH 3.0-3.5. A candylike form is clear and firm enough to hold its shape; finished product may contain 40-70% sugar See also gel Storage: After opening, cover and refrigerate 2) Animal gelatin obtained from bones and used to glaze or garnish 3) A type of fruit spread that is a clear, jelled juice from which all particles of fruit have been removed by filtering 4) Pudding (Jello-type) made with gelatin or seaweeds 5) Meat or fish extract, in which gelatin is hydrolyzed from collagen and acts as the jelling agent 1 tbsp = 0.6-0.7 oz marmalade, 1 tbsp = 50 calories USDA grades: US Grade A US Grade B US Grade C See candy; jellied products See Part 2: Calories, Daily Recommendations; Standards, Processed Fruit and Vegetable Products; Sugars and Sweets Composition jelly bean 10 jelly beans (1 oz) = 105 calories See candy jellying point The stage at which boiled fruit extracts become viscous upon cooling jelly powder Gelatin that is sweetened and flavored or unsweetened with no flavor added jelly roll A sponge cake filled with jam and topped with powdered sugar jelmeter test A jelmeter is a graduated tube with openings at each end; the rate of flow of juice through the tube gives an estimate of pectin in the juice jenever See genever jennet A small horse jenny A female ass jeotkal A fermented, salty, fish-paste condiment jerked beef (jerky) Meat cut in strips and hung to dry; beef jerky; will keep indefinitely jerk pork Pork jerky jerky (charqui) Thin, dried strips of meat; salted and sun or hot-air dried (MPR of 0.75:1 or less), thin strips of lean meat jeroboam A measure of volume 1 jeroboam = 4-6 bottles Jersey A breed of dairy cattle that originated on the island of Jersey; color; shades of fawn with or without white markings; gives rich milk See Part 2: Dairy Cattle Breeds; Gestation Periods; Milk Breeds, Composition; Milk Composition jersey cudweed A plant used like spinach jersey gauche A tea bread with currants and mixed citrus peel 396 Jersey Giant Jersey Giant The largest American class of chickens; it lays a brown-shelled egg Varieties Plumage color Shank Beak Black Blackish green, Black to Black to undercolor— yellow yellow slate White White Green to Yellow yellow jersey mark See scurf Jersey Red A breed of red hog that contributed to the Duroc breed jeruk 1) Pickles 2) Pickled fruit Jerusalem artichoke (sunchoke; Helianthus tuberosus) A vegetable whose stem-tuber is 4 x 2.5 in. long and resembles a ginger knob in size and color; used as food with other vegetables (e.g., potatoes) or in salads, relishes, and pickles; a member of the daisy family that produces an underground, whitish, yellowish, or pinkish, knobby, stem-tuber; the tubers are used as cooked vegetables and contain inulin. Can be eaten baked, boiled, creamed, or raw; prepared and cooked like potato (cooked in jacket); can be used in place of water chestnut; eaten raw it has a nutty, pleasant, slightly sweet flavor and a crunchy texture. Also used as animal feed. Entirely different plant than the globe artichoke but the edible parts (that resemble a potato) have similar flavor Types: Chinese variety (Stachys ofjinis)—long, irregular tubers Long tuber with red skin Purple skin Round, knobby tuber with white skin Yellow skin Equivalents 1 acre = 500 pounds 1 serving = \ pound Composition (raw): moisture 80%; protein 2%; fat 0.1%; carbohydrate 17%; ash 1% Storage: 32°F, 90-95% relative humidity for up to 5 months See Part 2: Storage; Vegetable Composition Jerusalem cherry A plant having a toxic principle See Part 2: Poisonous Plants jessamine A plant having a toxic principle See Part 2: Poisonous Plants jesus A dry, uncooked, unsmoked French salami-type sausage made from coarsely chopped, mildly seasoned, pork that is fermented and stuffed into a pork casing jetrena pasteta A moist, cooked, unsmoked Yugoslavian sausage that is made from mildly seasoned, finely chopped, beef and pork and sometimes stuffed into a 66-75-mm beef or sheep casing jetrenjaca A moist, cooked Yugoslavian sausage made from medium chopped, medium seasoned, pork and sometimes stuffed into a 66-75-mm beef or sheep casing Jewfish (ghol; Johnius sina) An Indian finfish that has light meat and light to moderate flavor; used for food See grouper Jewish fish See gefilte fish Jew's root See parsley, hamburg J. Food Prot. Journal of Food Protection jibna baida A white, brined cheese made from skimmed cow's or buffaloe's milk jibne See gibne jicama A turniplike root vegetable that is grapefruit size and has thick brown skin, white flesh, a slightly sweet, water-chestnut-like flavor, and a crisp texture similar to a turnip or radish; may be eaten raw in salad; stays crisp when cooked 1 small jicama = 1.5 lb 1 cup, peeled and cut into thin strips = 6-8 oz 1 cup, cubed = 5 oz 1 cup, shredded = 4 oz Storage: refrigerate, wrapped in plastic, unwashed jiffy steak Same as cube steak jigger A volume measure of liquor (1.5 oz); this volume in most liqueurs weighs 43 g Small jigger = 1 oz Large jigger = 2 oz jim Beef jimmy fern A plant having a poisonous principle See Part 2: Poisonous Plants jimson weed A plant having a poisonous principle See Part 2: Poisonous Plants jinnie See jenny jizrael A Swiss cheese made from cow's milk jo First grade joala A sorghum beer job lot ordering Buying the components necessary to manufacture according to a customer's specification jocote See red mombin joghurt Yogurt johannis An effervescent, table water; effervescent, carbonic-acid water johannisberger A white wine johannisberg riesling A full, soft, semidry wine john dory (John doree) A small, yellow or olive, marine, food fish similar to the porgy Australia—Zeus australis Japan—Z. japonicus United Kingdom—Z. faber johnnycake (johnycake; jonny cake) 1) A bread made from water-ground, cornmeal; served hot; often eaten with maple syrup 2) A white, cornmeal, griddle-fried cake 3) A bread made from cornmeal, milk, eggs, and salt Johnson grass (Sorghum halepense) A perennial grass that is very difficult to eradicate; often considered a noxious weed Uses: hay, pasture, green chop, and silage See Part 2: Poisonous Plants; Seed, Germination Johnston fruit rot See pitting johnycake See johnnycake joint 1) To cut meat 2) A piece of meat, usually including bone, for cooking 3) A junction of bones jojoba oil A vegetable oil obtained from a desert bush; contains unsaturated fatty acids; has a unique, waxy consistency; has replaced spermaceti in many instrument oils and cosmetics See Part 2: Unsaturated Fatty Acids Jonathan A variety of apple that is in season from September to January; an excellent eating and cooking apple and a good sauce apple jonchee A soft, white cheese made from goat's milk; usually unsalted; consumed fresh or cured 1-2 weeks jonchee d'oleron (oleron) A soft, white cheese made from sheep's milk jonchee niortaise A soft, white cheese made from goat's milk jonge A type of dry gin jonny cake See johnnycake jora (muko; pachoucho) Germinated, dried grains of maize; used as malt for chicha Josephine cheese A soft curd cheese made from whole milk with rennet added josser See codling jotkal A fermented, salty, oyster- and fish-paste condiment joule (J) A unit of work or energy or heat; the absolute meter-kilogram-second unit of work or energy; recommended for international use as a unit of food energy to replace kilocalorie A unit of electrical work: x volt times y coulomb = xy joule x watt times y second = xy joule 1 joule (J) = 1 x 107 ergs = 0.7375 foot-pounds (ft-lb) = 0.23889 calorie (thermal unit) = 0.10198 kilogram meter (kg-m) = 0.0009480 British thermal unit (Btu) = 0.0002778 watt-hours (W-hr) = 0.0002389 kilogram-calorie (thermal unit) = 0.0000003777 metric horsepower-hour (75 kg-m-hr) = 0.0000003725 U.S. horsepower-hour (h.p.-hr; U.S.) = 0.0000002778 kilowatt hour (kw-hr) 1 kilocalorie = 4.184 kilqjoules 4.184 joule = 1 calorie joule per centimeter = 1 X 10 dynes = 10299 grams (g) = 723.3 poundals (pd) = 100 joules/meter (J/m; Newton) = 22.48 pounds (lb) journiac cheese A soft, blue cheese jugo-bitter 397 jowl Pork carcass area (cheek) parallel with the ribs and located in front of the shoulder and below the ear area (3-4% of carcass); it is cured to make jowl bacon or used fresh in sausage; for sausage use, should be sliced every inch to inspect for abscesses See Part 2: Pork Carcass, Retail Yield; Pork Chart; Pork Cuts; Pork Wholesale Cuts; Pork Yield jowl bacon (bacon square) A square cut of bacon made from the cured, pork jowl joy of the mountain See oregano jroo-rou Pork jub-jub Dried, hard spheres of fermented milk or milk curds flavored with spices jubna A white, brined cheese made from sheep's or goat's milk jud The smallest detectible difference between two stimuli Judaism, dietary rules No food is cooked on the Sabbath (starts sundown Friday) General food habits Animal products—forequarter of beef and lamb; fish Cheese—kosher Fruit and vegetables—dried fruit; legumes; pickles Grains—barley; buckwheat; matzo; noodles; rye bread Soup—many types Orthodox (most traditional): Permitted: fruit, vegetables, grain (in practical terms all plants in the United States are kosher), tea, coffee Permitted if processed by prescribed methods: meat (front quarter of mammals that must both chew their cud and have a split hoof; all are herbivores), poultry, fish (that have fins and removable scales) Not permitted: pork, blood, shellfish, birds of prey, insects except locusts, reptiles, amphibians, cartilaginous fish Dairy products and meats: cannot be cooked together food mixtures of these not permitted some utensils, dishes, and cutlery may not be used for both milk may not be consumed within 1, 3, or 6 hours after meat Conservative (follows a mixture of rules from the other two categories): Reform (most liberal; used primarily on religious holidays) Avoid dairy and animal products at same meal Avoid two vegetables from same botanical family at same meal Use chicken fat or vegetable oil instead of lard or tallow Rework leftovers as a new dish rather than re-serv-ing them See kashruth; kosher; Yom Kippur Judas goat A goat used to lead sheep to slaughter judge A person usually with special qualifications who participates in an evaluation jugo-bitter A quinine-flavored, red, aperitif wine 398 jugular jugular Neck or throat; major vein returning blood from head jugurt Yogurt juhla A cheddar-type cheese juhn Fried juice The liquid from raw meat, fruit, or vegetables juice, fruit Sweetened or unsweetened, filtered juice of fruit; pasteurized after sealing See fruit juice juiciness Ability to produce juice; succulence juicy Succulent; containing moisture and sometimes fat juicy pineapple See pineapple physiological breakdown jui-paing Gray-white, dried balls of starter containing bacteria, mold, and yeast on a starch or cereal base; used as inoculum for fermented foods jujube (Chinese date; t'sao) 1) Shrub of buck horn family 2) Chinese date; red-yellow, orange-red to brown or white, egg-sized datelike tropical fruit; \ in. diameter; leatherlike skin; crisp textured, yellow, subacid, sweet (20% sugar when ripe) flesh and long slender stones; may be available fresh, dried, or made into preserves 3) A gelatin candy See Part 2: Fruit Composition julep An alcoholic drinkflavored with the leaves of an aromatic plant; mint julep is an example julepolse, kokt A moist, cooked, unsmoked Norwegian sausage made from finely chopped, medium seasoned, beef, pork, and veal and stuffed into a beef casing julepolse, rokt A moist, cooked, smoked Norwegian sausage made fromfinely chopped, medium seasoned, beef, pork, and veal and stuffed into a beef casing julienne 1) Vegetables (e.g., potatoes) or meat cut in long thin strips 2) Clear soup made from beef broth, whole peas, and cut cabbage, carrots, celery, leeks, and turnips See bean, green; shoestring July Elberta Season A peach cultivars that ripen midseason, 2 weeks before Elberta jumelage (twinning) Buyers in the European Economic Community (EEC) must match the weight of supplies from other exporting countries with those purchased from EEC jumped seam A double seam that is not rolled tight enough near the crossover jumping mullet See mullet jun Fried June bearing Strawberries that bear one crop of fruit per growing season, usually in late spring or early summer June beetle See green June beetle juneberry (saskatoon; serviceberry; shad-bush; Amelanchier) A bush fruit that is \-\ in. in diameter, dark red to purple in color, and has a mild flavor; used fresh, dried or in pies and jelly; also mixed with other fruit in pies or preserves See serviceberry Jungchang A prolific, white pig distinguished by black spots near the head; originated in Szechwan (Sichuan, central China) jung jang A rice wine Jungle, The A 1905 story written by Upton Sinclair that told about the exploited immigrant packing house workers and abuses in the meat industry; it led to congressional passage of the Meat Inspection Act of 1906 jungli amba See ambarella jung yang chun A spirit-based, alcoholic beverage; a liqueur junior feed See chopn*»d food juniper (Juniperus communis) A dark blue, oil extract of berries from an evergreen tree used in flavoring gin, liqueurs, and cordials; available fresh or dried; crushed before use; used to flavor meat and salads juniper berry oil A volatile oil obtained by steam distillation of Juniperus communis; used as a flavoring agent in food Storage: full, tight glass container in a cool, dark place junket 1) Soft, sour milk product; milk that has had a concentrated extract tablet of rennin added; after warming to 98°F, a small amount of rennet is added; the mixture is then allowed to cool and clot 2) A word sometimes used to mean rennet 1 iunket tablet will coagulate 3 gallons of milk junket tablet A tablet form of rennet jura blue See septmoncel juruk 1) Pickles 2) Pickled vegetables jus Juice; extract of meat; au jus denotes "with natural meat juice" jute (Corchorus capsularis; C. olitorius) A vegetablefiber (60-65% cellulose) composed of extremely longfibers of cellulose; used for twine juustoleipa A soft, white cheese made from cow's milk that is hand pressed and roasted with fire KK 1) "K" on label indicates that food is kosher according to Jewish dietary laws and is processed under the direction of a rabbi. 2) Computer shorthand for the quantity 1024 See kelvin, kilohm, potassium k See kilo KA See dissociation constant ka-ak (kahk; kaki) A crisp, crusty, baked snack made from wheat flour and shaped as a twist or a hollow ring; may be coated with salt, sesame, or thyme kaanga-kopuwai (kaanga-pirau; kaanga-wai) A fermented, maize gruel kaanga-pirau See kaanga-kopuwai kaanga-wai See kaanga-kopuwai kaas Cheese kabanas A semidry, cooked, smoked Australian sausage made from medium chopped, heavily seasoned, beef and stuffed into artificial casings kabanos A moist, cooked, smoked Australian sausage made from medium chopped, medium seasoned, beef See cabanos kabanossi special A dry, uncooked, smoked Irish sausage made from coarsely chopped, heavily seasoned, pork that is fermented and stuffed into an artificial casing kabanosy A dry, cooked, smoked Polish sausage made from medium chopped, medium seasoned, pork and stuffed into a sheep casing kabeljou (Johnius hololepidotus) A food fish kabinett A light, usually dry, elegant, and delicate wine kablerleberwurst A moist, cooked, unsmoked eastern German sausage made from fine or medium chopped, medium seasoned pork liver and stuffed into a pork casing kabob (kebab) Alternating chunks of food cooked on a skewer See Part 2: Pork Cookery; Pork, Cooking; Pork Loin Cooking kabubulika (kapapa) Gray-white, dried balls of starter containing bacteria, molds, and yeast on a cassava base; used as inoculum for banku kabute Straw mushroom kabuteng dayami Straw mushroom kabuteng ginikan Straw mushroom kabuteng saging Banana mushroom kachasu A clear, crude distilled, alcoholic spirit; a local gin kach doo Id gactuki An acidic, carbonated, oriental radish kachkaval A provolone-type cheese made from sheep's and/or cow's milk; often cooked and fried kackavalj A cheese made from ewe's milk kadam-bari A brandy distilled from fermented juice of kadamba (Anthocephalus indicus) kadaya See gum karaya kadour A moist Iranian sausage made from coarsely ground meat and stuffed into a beef casing kaeldermelk See kumiss ka-fei Coffee kaffe Coffee kaffir beer A sorghum beer kaffir corn 50-56 lb/bu; See also millet kaffir orange A fruit that has a hard rind, orange shape and size, and brown pulp kafir A plant having a toxic principle See Part 2: Poisonous Plants kagar A pastry kahk See ka-ak kahlua A low alcoholic liqueurflavored with coffee kai choy See gai choy kail Kale kainite A neutral fertilizer material; contains potassium chloride (KC1) and magnesium sulfate (MgSO4); 0-0-20 kaiserbirnlikor A citrus liqueur kaiser roll A roll made from milk and wheat flour and with a star shape cut into the surface kajmac A cream cheese made from sheep's milk; may be fresh or matured kajmar A Serbian, cream cheese kaju See cashew nut kakduggi An acidic, carbonated, oriental radish kaki See ka-ak kaklo A fermented, deep-fried maize often with plantain flour kaklui A sour, maize porridge kakshe A brandy distilled from fermented, local fruit kal A type of dawadawa kalach A white, wheat bread kalberwurst An uncooked, smoked or unsmoked, American sausage made from medium to coarsely chopped meat and formed into a large diameter link or ring; similar to bockwurst but there is no limit on water or milk 399 400 kalbsbratwurst kalbsbratwurst A moist, cooked or uncooked, unsmoked Swiss sausage made from finely chopped, mildly seasoned beef, pork, and veal and stuffed into a beef, pork, or artificial casing kalbsleberwurst A moist, cooked, unsmoked eastern German sausage made from finely chopped, medium seasoned pork and veal liver and stuffed into a beef or pork casing kalbsleberwurst feine leberwurst A moist or semidry, cooked, smoked or unsmoked Swiss sausage made from fine or medium chopped, medium seasoned, beef, pork, and veal with finely chopped liver added and stuffed into a beef, pork, sheep, or artificial casing kale (borecole; cale; cole; colewort; kail; winter greens; Brassica oleracea var. viridis and acephala) A plant belonging to the cabbage family (related to wild cabbage), whose curly, blue-green, reddish brown, or purple leaves are used as greens, garnish, and livestock feed; used raw in salads or may be stewed, fried, or baked; often cooked like cabbage or spinach; 10,000-12,000 seed/oz; 7-10 days germination period; thin to 12-24 in. in rows 24-36 in. apart; matures in 70 days; yield 60 bu/100-ft row Types: Scotch—gray-green Siberian—bluish green Kale variety Season Plant Leaves Dwarf Blue 55 days Nonheading, Blue-green Curled Vates short stem Dwarf Blue 70 days 13 in. tall Blue-green Scotch Dwarf Green 50-70 Scotch Curled days Dwarf Siberian 50-70 12-16 in. tall, Gray-green days plumelike leaves, frilled edges Green Curled 55 days 15 in. tall White ribbed, Scotch yellowish green, finely curled Available in canned and frozen forms 1 bu fresh = 18 pounds = 12-18 pt, fresh 1 pt, frozen = 1-1.5 lb, fresh 1 lb, fresh, untrimmed = 5-6 servings 16 oz, canned = 2-4 servings 10 oz, frozen = 2-4 servings 1 cup, cooked = 200 g 1 cup, frozen, chopped = 6.6 oz 1 cup, frozen, boiled, and drained = 6.4 oz 1 cup, boiled, with stems = 3.8 oz Composition (raw leaf): moisture 83-87%; protein 4-6%; fat 0.8%; carbohydrate 6-9%; ash 1.5% Composition (cooked): fiber 2%; fat 0.6-0.8% Storage: Wash thoroughly; drain well; store in refrigerator (32°F) crisper or plastic bag (90-95% relative humidity); use within 1-12 days See Part 2: Minerals, Food; Nicotinic Acid, Food; Nitrate, Vegetables; Plant Foods, Composition; Planting Density; Sugar, Vegetables; Vegetable Boiling; Vegetable Composition; Vegetable Cooking; Vegetable Frozen Yield; Vegetable Planting and Maturity Chart; Vegetable Planting Chart; Vegetable Plants; Vegetables, Boiling Time, Frozen; Vegetables, Cooking Frozen; Vegetable Servings; Vegetable Yield Canned and Frozen; Vegetable Yield Frozen, Canned and Fresh; Vegetable Yields kalecik A white or red wine kale, sea (Cramba maritima) The sprout and young leaf of the plant is used for food; high in iodine kalfabjugu A moist, cooked Icelandic sausage made from medium chopped, medium seasoned lamb and veal with lamb fat added and stuffed into an artificial casing kali A sweet, slightly alcoholic, glutinous rice often eaten with yogurt or buttermilk kalja An alcoholic beer made from rye kallu A sweet, cloudy, white wine made from palm tree sap kalo A thick, porridge gruel made from sorghum or millet See taro kalua pig Hawaiian pork roasted over hot coals in an outdoor pit producing a product that is juicy and succulent kalverull A moist, cooked, unsmoked Norwegian sausage made from medium chopped, mildly seasoned, beef, pork, and veal; either unstuffed or chub style, stuffed into an artificial casing kamaboko A fish-based, rubbery sausage or cake that is white, pink, or green, and is often floated in oriental soup kamachile A tree that yields edible fruit, a yellow dye, and mucilaginous gum kamag A pocket, flat bread kamchatka salmon (Salmo mykiss) A food fish kammfleischwurst A moist, cooked, smoked eastern German sausage made from fine or coarsely chopped, medium seasoned beef and pork and stuffed into an artificial casing kamu A sour, sorghum or millet porridge kanabossi special A pork pepperoni kanaffa A shredded grain soaked in sugar solution kangra goat of Tibet See cashmere kanjang A soy sauce kanji A red, strong-flavored, alcoholic beverage made from carrot or beet juice kannu tzamia A porridge made from sour millet with tamarind water Kansas City dog (frank; ruben dog) A frank served on a sesame seed roll with sauerkraut and melted Swiss cheese Kansas City steak See strip steak Kansas dog (frank) A frank served with melted cheddar cheese and mustard katenwurst 401 Kansu pig A black pig from Kansu province, China kantar (metric) A unit of weight used in Egypt and Sudan 1 kantar = 82.286 pounds = 0.044928 metric ton kanten A form of agar agar, bar kanten, and/or slender kanten kantong Dark brown, fermented balls of kapok seed used in soup and stews kantwurst A dry, uncooked, smoked Austrian salami or sausage made from coarsely chopped, medium seasoned (nitrite), beef and pork, fermented and stuffed into artificial casings with a diameter of greater than 30 mm kanyak Brandy kaoliang Sorghum; vodka made from sorghum and sometimesflavored with rose petals kaolin A purified clay used as an anticaking agent; also used in manufacture of china and other ceramic products Storage: well-closed container kapapa See kabubulika kapestoes (tarhanocirv; trahana; zamplaricos) Sheep's milk with crushed wheat kapi A fermented, salty, fish-paste condiment made from small fish kapok A light, vegetable fiber used for insulation; the seeds yield an oil used for soap manufacture See Part 2: Fatty Acids; Insulation; Iodine and Saponification Values; Oil or Fat, Characteristics; Refractive Indices, Fats and Oils; Specific Gravities, Fats and Oils; Titer, Fats and Oils; Unsaponifiable Matter kappa (K, K) Greek letter that is the English equivalent of k kappeli A soft to semisoft, strongly flavored cheese made from cow's milk and is bacteria surface-ripened karab (eriwani; kasach) A Russian cheese made from sheep's milk karah Butter Karakul A broadtail breed of sheep whose greatest value is for young lamb pelts that are used for fur See Part 2: Sheep Breeds karamanlidika A semidry or dry, cooked, unsmoked Greek sausage made from coarsely chopped, heavily seasoned lamb that is fermented and stuffed into sheep casings; eaten after cooking in sheep fat karavai A tea bread with lots of raisins karaya See gum karaya kareish A white, brined cheese made from skimmed buffalo's milk karish A white, brined cheese made from buffaloe's milk karo A thick porridge gruel made from sorghum or millet karpatensalami A dry, uncooked, smoked eastern German sausage made from medium chopped, medium seasoned beef and lamb that is fermented and stuffed into a beef or artificial casing karpi A cranberry (Vaccinium oxycoccus) liqueur kartano A gouda-type cheese karut (kurt; qurut) Dried, hard spheres of fermented milk or milk curds karut cheese A hard Indian cheese made from skimmed milk karyotyping A visual representation and classification of an individual's chromosomes kasach See karab kasar An Esbareich-type cheese kascaval cheese A loaf-shaped cheese made from sheep's milk with rennet added kaschiri Chicha made from cassava tubers kase A German word for cheese kaser A semihard cheese made from ewe's milk kaseri A 9-kg, provolone-type cheese made from sheep's milk; sometimes dipped in flour and fried kasha (kascha; toasted buckwheat groats) A cooked cereal; more intense flavor than other whole grains; cracked buckwheat, barley, or millet; toasted buckwheat groats or seed Storage: tightly closed container in a cool place; freeze for longer storage kasher See kosher kashering Removal of blood kashk Dried, hard spheres of fermented milk or milk curdsflavored with herbs and spices kashkaval A soft, creamy, smooth provolone-type cheese that is firm, amber, and salty and is made from ewe's and/or goat's and/or cow's milk kashkawan A provolone-type cheese made from goat's milk kashrut See kosher Kashruth Jewish dietary laws See Judaism, dietary laws kass A clear, mildly alcoholic, sorghum beer kasseler A cured, pork loin smoked with wood and juniper berries kasseri A fresh or dried, soft, firm cheese that is mild and white and is made from goat's or ewe's milk kastanienreis See Mont Blanc chestnut kastenbrot A white, square-shaped, wheat bread katate A clear, mildly alcoholic, maize beer katayef See ataif katenrauch A dry, uncooked, smoked Irish sausage made from coarsely chopped, medium seasoned beef and pork that is fermented and stuffed into an artificial casing katenspeck A hot-smoked, pork belly that has a blaok surface katenwurst A beef or pork pepperoni (sometimes only semidry); a semidry, uncooked, heavily smoked eastern German sausage made from medium chopped, heavily seasoned beef and pork that is fermented and stuffed into a beef or pork casing 402 kathroko kathroko A turbid, alcoholic wine made from sugar cane juice; usually consumed fresh kati A weight used for tea 1 kati = 1.43 pounds (avoir) katjang-boengkil Sufu soybean curd katschawalj cheese A Siberian cream cheese made from sheep's milk katsudon Deep fat fried, pork cutlets with eggs, onions, and rice katsuobushi Dried, hard, skipjack tuna used for flavoring See Part 2: Fungi Food Products katyk Yogurt kauk-yo-hmo Straw mushroom kava (arva; ava; yava; Piper methysticum) The root of this plant is mashed and fermented to produce a beverage; claimed to be nonalcoholic but intoxicating See ava kavaklidere A white or red wine kava kure cheese A natural cheese eaten with crackers kavaljer A tilsit-type cheese kaviarbread See meter bread kawal Balls of the leaves of the legume Cassia obtusifolia used in soups and stews kaymak Fresh or ripe, clotted cream kazakh fat rumped sheep Polled, fat ramped sheep that have brown or black fleece (coarse carpet); used for pelts, wool, and mutton; found in Sinkiang (Xinjiang, north west China) area kc A shorthand form of kilocycles/second; its use is discouraged KCN broth base Media containing potassium cyanide used for differentiation; permits differential growth of Enterobacteriaceae; E. coli, salmonella, and shigella are inhibited but Klebsiella, Bethesda-Bal-lerup, and proteus grow unrestricted. See Part 2: Microorganism, Media; Microorganism, Selective and Differential Broths and Media, Water Filtration Plant kebab (cabob) Grilled or broiled (usually with charcoal) meat and/or vegetables cooked on skewers kebap Small pieces of meat cooked on a skewer kecap A soy sauce made from black soybeans and roasted cassava flour kecap asin A salty soy sauce kecap ikan A fish (Stolephorus leignathus or clupea) sauce kecap manis A sweetened, soy sauce kedgeree Rice with smoked, flaked fish and hardboiled eggs keemun See black tea keeper casing An oxygen-semiimpermeable casing often used to store meat; meat will remain in the metmyoglobin state (brown) keeping quality The general resistance of food to undesirable changes during storage keet A guinea chick See baby keet; guinea kefalograviera A hard, cow's milk cheese made by adding starter culture and rennet; the curd is salted, pressed, and matured kefalotvri A strong, salty, hard cheese made from sheep's or sheep's and goat's milk kefalotvri A hard, salty, yellow cheese made from ewe's or goat's milk kefir (kefyr, kephir) A fermented milk produced by a double lactic acid-alcohol fermentation; acidic, alcoholic, effervescent goat's, buffalo's, or cow's milk. Procedure: 1. Heat whole or skimmed milk to 95°C for several seconds 2. Homogenize 3. Cool to 22°C 4. Inoculate with 1.5% mixed inoculum from Streptococcus lactis, S. cremoris, S. lactis var. diacetylacis, Lactobacillus caucasicus, L. acidophillus, L. casei, Kluyveromyces fragilis 5. Final acidity of 0.9-1.1% lactic acid; alcohol level of 0.5% See Part 2: Fluid and Fermented Milks, Composition; Milk and Milk Products, Vitamin Content kefir grains The portion of kefir batch that contains microorganisms used as a starter for the next batch kefyr See kefir keg 1 beer keg = 180 (12 oz) servings keittometwursti A moist, cooked, smoked Finnish sausage made from medium chopped, medium seasoned, beef and pork that is stuffed into a 75-mm artificial casing kellerabfullung Cellar bottling; location of bottling kelp (Fucus and Laminaria spp.) A brown seaweed high in trace minerals (especially iodine); used as food; a type of algae; may grow to lengths up to 100 ft; is mechanically harvested Storage: well-closed container See algae kelt Salmon after spawning See salmon kelvin (K) See absolute temperature; K = °C + 273.15. See Part 2: Temperature kemp Coarse hair or dead fibers or white fibers found in wool, usually from the outer thighs and crotch area; it will not take dye kenaf (Hibiscus cannabinus; H. sabdariffa) A plant used as a textile and pulp fiber kench A container used for salt curing kench-cured fish Dried fish kenima A fried, soybean cake kenkey 1) Acidic, maize dumpling. 2) Iced kenkey— nonalcoholic, sour drink made from maize Kenland A variety of red clover kentish huffkin A tea bread with no fruit Kentucky 31 A variety of fescue Kentucky bluegrass A variety of bluegrass Kentucky ham A dry-cured, country ham that is produced in Kentucky Kenya AA A light, sharp coffee from the Mt. Kilimanjaro region of Africa kephalin See cephalin kephir See kefir kerasin A glycolipid that yields galactose, sphingosine and lignoceric acid as a result of hydrolysis keratin Principal protein (sceleroprotein or albuminoid) in wool, hair, hooves, horns, nails, and outer layer of epidermis; some of its amino acids are arginine, aspartic acid, cystine, glutamic acid, lysine, tryptophan, and tyrosine keratinization Production of a horny layer kernel The whole grain seed or cereal 1) Seed. 2) Inside portion covered by a shell or stone. 3) Body of seed kernel smut A fungus (Neovossia horrida) disease of rice that may be controlled by planting resistant varieties of rice or applying nitrogen fertilizer kernel spots A rice disease that can be caused by many fungi, including Trichoconis padwickii, Helminthosporium spp., Curvularia spp., Alternaria spp., Fusarium spp., Oebalus pugnax (rice stink bug); there are no control measures except insect control kernhem A strong, cream cheese kerosene (kerosine) An oil obtained from distillation of petroleum and from oil shale; 1 gal = 7 lb See petroleum See Part 2: Fuel, Heating Value kerosene emulsion A spray of kerosene, water, and soap Kerry An Irish breed of small, black, dairy cattle Kerry Hill A hill breed of British sheep kerupok A prawn or fish puff or cracker kesong puti A cheese made from buffalo's milk kesrah See kisra kesti A tilsit-type cheeseflavored with caraway seed keta See Part 2: Salmon and Trout ketchup See catchup ketjap (shoyu or soy sauce) D A liquid produced from fermented soy products. 2) Hot sauce; a soy sauce made from black soybeans and roasted cassava flour See soy sauce, sweet See Part 2: Fungi Food Products ketjap ikan See kecap ikan ketogenesis The production of ketone or acetone bodies in the body ketone R-C-R o A class of organic compounds in which two alkyl or aryl groups are attached to a carbonyl group; the most common ketones are acetone and methyl ethyl ketone ketonuria The presence of ketone bodies in the urine kiangsu (round barrel) 403 ketosis (acetonemia) Elevated ketone bodies in body tissue and fluids; disorder caused by imbalance (usually glucose) between nutrient intake and nutrient requirements that causes an increase in ketone or acetone bodies and is manifest as a drunkenlike state; treatment consist of administration of glucose kettle grill A spherical, cast metal, grill; half of the sphere houses the grill; the other half functions as a lid, which allows its use as a Dutch oven or for roasting or for smoking, in addition to grilling ketupat A cake made from eggs, rice flour, sugar, grated coconut, and manisan kewane A Japanese, green tea key An instrument used for removing the scored section of a key-opened can key-opened can Any can that may be opened with a key KF streptococcus agar See Part 2: Microorganism, Culture Media; Water and Sewage, Standard Methods khab-z (khabz) A pocket, flat bread khachapuri A fried, wheat flour, dough pie filled with cheese, fish, meat, and sometimes fruit Khaki Campell duck An egg-producing breed of duck that originated in England by crossing Types: Fawn; Mallard; Rouen; White Runner Females—brown head and neck; remainder is khaki; greenish black bills and brown legs and toes Males—brownish lower backs, tail coverts, head, and neck; remainder is khaki; green bills and dark orange legs and toes White variety—orange bills and legs khaman A bread made from bengal gram (Cicer arietinum) khamir A yeast used for making bread khamiri puri A flat, fermented, deep-fried, wheat bread khamon-tan A sweet, slightly alcoholic, glutinous rice khanom-thai-fu A sweet, slightly alcoholic, glutinous rice made into a cake khao-mak A sweet, slightly alcoholic, glutinous rice kharadya A wheat flour doughnut khar-jura (varuni) A sweet, cloudy, white wine made from date-palm sap; wine fermented from dates (Phoenix dactylifera) khessari See pea, grass khoya A thick cream khubz mbassis A crisp, crusty bread baked in a solid ring and made from semolina flour and olive oil kiam A sour, diluted, skimmed milk kiam chai (kiam chye) Pickled mustard leaves kiam chye See kiam chai kiangsu (round barrel) A slate gray (sometimes black or white), draft water buffalo that originated in Tanyang county, China 404 kibbleh kibbleh A dish of ground lamb and cracked wheat kibbed Crushed, baked dough or extruded cooked dough kid A young goat; immature, caprine meat kidney One of a pair of organs of the body that excretes liquid waste products of metabolism and is embedded in a fatty deposit. Two f -pound kidneys per 1000 pound steer; human kidney ultrafiltrates 170 liters (45 gallons) of liquid per day; human urine 1.5 liters (1.6 quarts) per day Preparation for food—wash, remove outer membrane, cut into \ -in. slices Composition (raw): moisture 76-79%; protein 15-17%; fat 3-7%; carbohydrate 1%; ash 1.3%; cholesterol 315 mg/3-oz beef kidney; sodium: 71 mg/oz of beef kidney, 14 mg/oz of pork kidney, 16 mg/oz of poultry kidney Storage: Coldest part of the refrigerator; use within 1-2 days See Part 2: Beef Retail Yield; Cholesterol Control; Gland Weights; Lamb Cuts and Uses; Meat, Servings Per Pound; Minerals, Food; Nicotinic Acid, Food; Organ Weights; Pantothenic Acid Content; Thiamin, Food; Variety Meat, Cooking; Variety Meat Percentages of Daily Recommended Allowances; Variety Meat Preparation; Vitamin A, Food kidney bean Phaseolus vulgaris bean See French bean kidney chop See Part 2: Veal Chart; Veal Cuts; Veal Cuts and Uses kidney knob The fat surrounding the kidney; perirenal fat kidney sausage A medium to coarsely chopped, cooked, unsmoked, jellied and/or specialty sausage made from medium to coarsely chopped meat; available in rings or loaves kidney suet A large piece of beef fat that encases the kidney kielbasa (kielbassy; kolbarsy; kolbasa; kolbase; kolbassy; Polish sausage) A cooked, Polish sausage made from coarsely ground pork and finely chopped beef that is highly seasoned; also a fresh (uncured and uncooked) variety; uncooked, smoked, sausage that is highly seasoned with garlic; a highly seasoned cooked sausage made from coarsely ground pork with added beef or mutton; a smoked sausage made from pork and beef and seasoned with garlic and herbs Composition: moisture 54%; protein 13.3%; fat 27%; carbohydrate 2.1%; ash 3.5%; sodium 280 mg/slice (26 g) See Polish sausage See Part 2: Sausage Identification kielbassy See kielbasa Kienli A prolific, black and white, lop-eared pig from Hupeh (Hubei) and Hunan (south central) provinces, China kieselguhr See diatomaceous earth kieserite MgSO4 • H2O See magnesium sulfate See Part 2: Fertilizer Materials ki-koji A yellow koji from growth of Aspergillus oryzate See koji kilderkin A cask that has an 18 gallon capacity kilkie See sprat killarney A cheddar-type cheese kill-devil A rum killer cell A cell that will kill other cells including tumor cells killifish (Oryzias latipes) A food fish caught in Japan killing fat Fat from the intestinal area, usually used in making soap kilo- (k) A prefix for quantities 1000 times larger (103) than the base unit kilocalorie [Calorie (Cal); kilogram-calorie (kgcal); large calorie] A measure of heat, energy, work; the heat required to raise the temperature of 1000 g or 1 kg (2.2 lb) of water 1°C (1.8°F) or to raise 10 g (0.35 oz) of water from its melting point to its boiling point; heat needed to raise the temperature of 1 1 of water from 14.5 to 15.5°C under normal atmosphere; the energy equivalent of food is usually given in kilocalories 1 kg-cal = 4.186 x 1010 ergs = 4186.17 joules (J; U = 107 ergs) = 3087.77 foot pounds (ft-lb) = 1000 gram calories or small calories = 426.900 kilogram meters (kg-m) = 4.186 kilojoules (kJ) = 3.96832 British thermal units (Btu) . = 0.001581 metric horsepower-hour (hp-h; 1 hp-h = 75 kg-m-h) = 0.001559 U.S. horsepower-hour (hp-h) = 0.001163 kilowatt hour (kW-h) 4 kg-cal = 1 gram of protein = 1 gram of carbohydrate 9 kg-cal = 1 gram of fat 3500 calories = 1 pound of body weight Calories Activity of 150 lb person per hour Lying down or sleeping Sitting 100 Driving an automobile 120 Standing 140 Domestic work 180 Walking, 2 | mph 210 Bicycling, 5 | mph 210 Gardening 220 Golf; lawn mowing, power mower 250 Bowling 270 Walking, 3f mph 300 Swimming, \ mph 300 Square dancing; volleyball; roller skating 350 Wood chopping or sawing 400 Tennis 420 Skiing, 10 mph 600 Squash and handball 600 Bicycling, 13 mph 660 Running, 10 mph 900 80 kilogram per square meter (kg / m2) 405 kilocalorie per minute (kg-cal/min) Thermo unit per minute; a measure of power, rate of energy, and heat 1 kg-cal/min = 51.43 foot-pounds/second (ft-lb/s) = 0.09351 horsepower (hp) = 0.06972 kilowatt (kW) kilocalorie per second (kg-cal/s) Thermal units per second; a measure of power, rate of energy, and heat 1 kg-cal/s = 4186.17 watts (W; 1 W = 107 erg/s) = 3087.77 foot-pounds per second (ft-lb/s) = 426.900 kilogram meters per second (kg-m/s) = 5.69200 metric horsepower (hp; 1 hp = 75 kg-m/s) = 5.61412 U.S. horsepower (hp; 1 hp = 550 ft-lb/s) = 4.18617 kilowatt (kW) = 3.96832 British thermal units per second (Btu/s) kilogram (kg; K.G.; kilo; kilogramme) A measure of weight 1 kg = 1 x 106 milligrams = 15,432.35639 grains (gr) = 1000 grams (103 g) = 771.6178 scruples [apothecary's (apoth.)] = 643.01485 pennyweight (dwt) = 564.38332 drams (avdp) = 257.20594 drams (troy) (apoth.) = 70.93 poundals (pd) = 35.27396 avdp ounces (oz avdp) = 32.150742 troy ounces (oz troy) or apothe-cary's ounces , = 10 hectograms (hg) = 9.807 joules per meter (J/m; 1 J / m = 1 newton) = 9.80665 dynes = 2.6792285 troy pounds (lb troy) or apothe-cary's pounds = 2.204622341 avdp pounds (lb avdp) = 1 liter or cubic decimeter (dm3) of water at 4°C (at 45° latitude and sea levej) = 0.09807 joules per centimeter (J/cm) = 0.001102 net-short ton (1 net-short ton = 2000 lb) = 0.001 metric ton (1 metric ton = 1000 kg) = 0.0009842 gross-long ton (1 gross long ton = 2240 lb) kilogram calorie See kilocalorie kilogramme See kilogram kilogram-meter (kg-m) A measure of heat, energy, work 1 kg-m = 9.807 X 107 ergs = 9.80597 joules (J; 1 J = 107 ergs) = 7.23300 foot-pounds (ft-lb) = 0.009296 British thermal units (Btu) = 0.002342 kilocalories (kg-cal; thermal units) = 0.000003704 metric horsepower-hours (hp-hr; 1 hp-h = 75 kg-m-h) = 0.000003653 U.S. horsepower-hour (h.p.-h) = 0.000002724 kilowatt hour (kW-h) kilogram meter per second (kg-m/s) A measure of power, rate of energy, and heat 1 kg-m/s = 9.80597 watts (W; 1 W = 107 erg/s) = 7.23300 foot-pounds per second (ft-lb/s) = 0.01333 metric horsepower (hp; 1 metric hp = 75 kg-m-s) = 0.01315 U.S. horsepower (hp; 1 U.S. hp = 550 ft-lb/s) = 0.009806 kilowatt (kW) = 0.009296 British thermal units per second (Btu/s) = 0.002342 kilocalorie per second (kg-cal/s; thermal units per second) kilogram per cubic meter (kg/m3) A measure of density 1 kg/m3 = 1.68556 pounds per cubic yard (lb/yd3) = 0.07769 pound per bushel (lb/bu; U.S.) = 0.06243 pound per cubic foot (lb/ft3) = 0.009711 pound per gallon (lb/gal), dry (U.S.) = 0.008345 pound per gallon (lb/gal), liquid (U.S.) = 0.0011 gram per cubic centimeter (g/cm3) = 0.00003613 pound per cubic inch (lb/in.3) kilogram per hectare (kg/ha) Weight per unit area 1 kg/ha = 0.890 pound per acre (lb/acre) 100 kg/ha = 1.4869 bushels (60 pounds) per acre [bu (60 lb)/acre] kilogram per meter 1 kg/m = 0.672 pound per foot (lb/ft) kilogram per square centimeter (kg/cm2) A measure of pressure 1 kg/cm2 = 9.80665 X 105 dynes per square centimeter (dyne/cm2) = 2048.17 pounds per square foot (lb/ft2) = 735.514 millimeters Hg (columns of mercury, Hg) = 32.8083 feet water (columns of water, max. density at 4°C, 39°F) = 28.9572 inches Hg (columns of mercury, Hg) = 14.2234 pounds per square inch (lb/in.2; also psi) = 10 meters (columns of water, max. density at 4°C, 39°F) = 0.9807 bar = 0.96778 atmosphere, standard (atm; 1 atm = 760 mm Hg) kilogram per square meter (kg / m2) 1 kg/m2 = 98.0665 dynes per square centimeter (dyne/cm2) = 0.2048 pounds per square foot (lb/ft2)1 = 0.003281 foot (ft) of water = 0.002896 inches (in.) of mercury = 0.001422 pounds per square inch (lb/in.2; also psi) = 9.807 x 105 bars = 9.678 x 105 atmospheres (atm) 406 kilohm(kO) kilohm (kQ) 1000 ohms (fl) kiloline 1 kiloline = 1000 maxwells (Mx) kiloliter (kl) A unit of metric volume 1 Id = 61,023.0 cubic inches (in.3) = 1000 liters (1) = 264.18 gallons (gal; U.S. liquid) = 35.316 cubic feet (ft3) = 10 hectoliter (hi) = 1.308 cubic yards (yd3) = 1 cubic meter (m3) kilometer (km) A measurement of length 1 km = 1 X 106 millimeters (mm) = 1 x 105 centimeters (cm) = 39,370 inches (in.) = 3280.83 feet (ft) = 1093.61 yard (yd) = 1000 meters (m; 1000 = 103) = 198.838 rods (rd) = 0.62137 statute mile = 0.53959 U.S. nautical mile 1 mile = 1.6093 kilometers kilometer per hour A measure of velocity 1 km/ h = 54.68 feet per minute (ft/min) = 27.78 centimeters per second (cm/s) = 16.67 meters per minute (m/min) = 0.91134 feet per second (ft/s) = 0.62137 mile per hour (mph) = 0.53959 knot (U.S.) = 0.27778 meter per second (m/s) kilometer per hour per second (km/h-s) A measure of acceleration 1 km/h-s = 27.78 centimeters per second per second (cm/s-s) = 0.91134 foot per second per second (ft/s-s) = 0.62137 mile per hour per second (mi/h-s; mph-s) = 0.27778 meter per second per second (m/s-s) kilowatt (kW) A measure of power 1 kW = 1 x 1010 ergs per second (erg/s) = 4.4254 x 104 foot pounds per minute (ft-lb/min.) = 1000 Watts (W; 1000 W = 107 erg/s) = 737.612 foot-pounds per second (ft-lb/s) = 101.979 kilogram-meters per second (kg-m/s) = 56.884 British thermal units per minute (Btu/min) = 14.34 kilogram-calories per minute (kg-cal/min) = 1.35972 metric horsepower (hp; 1 metric hp = 75 kg-m/s) = 1.34111 U.S. horsepower (hp; 1 U.S. hp = 550 ft-lb/s) = 0.94796 British thermal units per second (Btu/s; thermal units per second) = 0.23888 kilogram-calories per second (kg-cal/s; thermal units per second) kilowatt hour (kW-h) A measure of energy, work 1 kW-h = 3.6 x 1013 ergs = 3,600,000 joules (J; 1 J = 107 ergs) = 2,655,403 foot pounds (ft-lb) = 859,850 gram calories (g-cal) = 367,123 kilogram meters (kg-m) = 3,412.66 British thermal units (Btu) = 859.975 kilogram-calory (kg-cal; thermal units) = 22.75 pounds of water raised from 60° to 212°F = 3.53 pounds of water evaporated from and at 212°F = 1.35972 metric horsepower-hours (hp (metric)-h; 1 metric hp-h = 75 kg/m-h) = 1.34111 U.S. horsepower-hours (h.p.-h; U.S.) kimaj A pocket, flat bread kimbil A sorghum beer kim chee Pickled, spiced, hot cabbage kimchi (kimcki) Acidic, carbonated vegetables; spiced, pickled cabbage; fermented mixture of cabbage, cucumbers, garlic, onions, radish, red pepper, and often shellfish kinda A type of dawadawa kindabjugu A moist, cooked or uncooked, smoked Icelandic sausage made from coarsely chopped, mildly seasoned lamb with lamb fat added and stuffed into an artificial casing kinetic In motion kingfish A food fish similar to the mackerel but larger; contains less fat; lives in fresh and saltwater Australian—Albacore Indian Ocean—Caranx spp. See mackerel Mngklip (Genypterus capensis) A food fish See Part 2: Vitamin D, Fish king mackerel (Scomberomorus regalis; Sierra cavalla) A finfish that has light meat and pronounced flavor See mackerel king orange See tangerine king pirate See pike king's acre berry A hybrid of blackberry and raspberry king (chinook) salmon (Oncorhynchus tschaivytscha) A finfish that has a light meat and light to moderate flavor See salmon See Part 2: Salmon and Trout kinhwa A very prolific, black and white, lop-eared, pork and bacon pig from Chekiang province, China kin-pan See kumquat kinzanji miso A flavorful paste made from soybean; often mixed with cereals kinzmarauli A red wine kip The skin or hide from small or young animals kipper Herring (or other fish) that are split, lightly salted, and smoked overnight See Part 2: Fish, Smoke-Cured; Riboflavin, Food kippered An adjective that denotes hot smoked, fish products kipper snack Boneless kipper packed in their own bouillon kip skin Calf skin weighing between 15 and 25 lb Kirchner medium A microorganism media used for the propagation of Mycobacterium tuberculosis See Part 2: Microorganism, Media Kirin Black A prolific, prick-eared pig that has black and white points; found in northeast China and obtained from crossing Large White and Berkshire with native sows kinness (kirschwasser) A dry, colorless, cherry brandy kirsch A clear brandy distilled from fermented, small, black cherries (Prunus) kirschwasser A German, after dinner cordial kirsebaerlikoer A brandy distilled from fermented cherries kiselo mleko A yogurt made from cow's milk kishk (kushuk) A dried mixture of fermented milk (2-3 parts) with cereal (1 part, normally wheat) See hamma kiska An imitation, cooked sausage made from pork, oat groats, pork liver, pork spleen, salt, beef blood, and spices kiskatom Hickory nut kislav A brandy distilled from fermented watermelon kisra (kesrah; ksra) A thin, flat, sorghum bread kisra rhaheefa See kisra kissingen A sparkling, astringent, natural, mineral water from Bavaria kitanihon rice cracker A cracker usually made without sugar kitataka A processed cheese made with ghee and sugar kitron A citrus liqueur kiu-ts'ai See kuchay kiwi (Chinese gooseberry; Actinidia chinensis) A subtropical, New Zealand, climbing vine that produces an edible fruit with a rough, green skin that turns brown and fuzzy; the flesh is light green, white in the middle, and has very small, black seeds; ripen at room temperature in a plastic bag; eaten when soft; cut in half and scoop out contents; do not eat skin 1 pound = 4 medium kiwi = 2 cups, peeled, sliced, and halved Composition: solids 21.8%; pH 4.0; acidity 1.7%; sugar 12.7%; nitrogen 0.3%; ash 3%; vitamin C 158 mg/100 g; carbohydrate 15.6%; protein 1.3%; fat 0% Storage: refrigerate; at 1°C will keep for weeks See Chinese gooseberry; kiwifruit kiwifruit (Chinese gooseberry) An egg sized and shaped (oval), fuzzy, brown fruit; has emerald-green flesh with tiny, black, edible seeds, a strawberry-melonflavor, and a sweet, tart taste; high in vitamin C; ripen at room temperature Storage: store ripe fruit in refrigerator; can be frozen See Chinese gooseberry; kiwi kiwi, yangtato (Actinidia chinensis) A warm temperature vine that produces an edible fruit; variety hayward knackebrot 407 kjargaard A hard Danish cheese made from skimmed milk with rennet added Kjeldahl (1849-1900) A Danish chemist who developed a method of determination of nitrogen that bears his name Kjeldahl determination A determination of total nitrogen by oxidizing the carbon and hydrogen and converting the nitrogen into ammonium sulfate; sulfuric acid is the oxidizing reagent; H2SO4 -» H2 + SO2 + O2. Sodium or potassium sulfate raises the boiling point and thus aids in the oxidation; copper sulfate acts as a catalyst: R~ 9 ~ C ^ 0 + O ^ CO2 + H2O + NH3 NH2 NH3 + H2SO4 -* NH4HSO4 Concentrated NaOH is then added and the ammonia is liberated and collected in a standard acid; from the amount of acid neutralized the ammonia nitrogen and crude protein (N X 6.25) can be calculated kjotbuoingur A moist, cooked, unsmoked Icelandic sausage made fromfinely chopped, medium seasoned, beef and pork with pork fat added and stuffed into an artificial casing KKCF Kidney knob and channel fat (averages 3.75% of the carcass; range 2.5-5%) KL Microorganism media used for the serological identification of Corynebacterium See Part 2: Microorganism, Media klamath weed A plant having a toxic principle See Part 2: Poisonous Plants Klebsiella A nonmotile genus of plump, short rods with rounded ends usually found in the respiratory or intestinal tract; some are pathogenic See Part 2: Microorganism, Media; Microorganism Reactions on Differential Tube Media klekowatch A type of gin klencz cheese (Brinsen) A cheese made from sheep's milk with rennet added kligler iron agar See Part 2: Microorganism, Media; Microorganism Reactions on Differential Tube Media klip (klipfish) Cut, salted, smoked cod kloster cheese A soft French- cheese made from whole milk with rennet added klosterkase A soft to semisoft cheese made from cow's milk that is strongly flavored and ripened by surface bacteria kmag A pocket, flat bread knackebrod A large (10-in. diameter), round, thin, Scandinavian, "hard tack"-type bread made from whole-rye meal knackebrot A whole meal, wheat or rye crispbread 408 knacker knacker 1) A moist, uncooked, smoked eastern German sausage made from coarsely chopped, heavily seasoned, pork and stuffed into a pork or artificial casing. 2) A moist, cooked, smoked Swiss sausage made from finely chopped, medium seasoned, beef, pork, and veal and stuffed into a pork or sheep casing. 3) A moist, cooked, smoked Irish sausage made from finely chopped, mildly seasoned, beef and pork and stuffed into a pork casing. 4) A finely chopped, cooked, smoked or unsmoked, American sausage; available in medium to large diameter links or large diameter casing for slicing knackwurst (garlic sausage; knoblauch; knockwurst) 1) A German, beef and pork sausage formulation similar to bologna; no blinders are added and garlic, coriander, and nutmeg are used in the flavoring; stuffed in large casings and linked every 4 inches. 2) A finely chopped, cooked, smoked or unsmoked, American sausage; available in medium to large diameter links or large diameter casings for slicing; ingredients similar to franks and bologna but with a strong, garlic flavor. 3) A moist, cooked, unsmoked, Australian sausage made from finely chopped, medium seasoned, pork with chunks of cheese added and not stuffed into casings. 4) A "plump," linked sausage made of pork and beef and spicier than a frankfurter; fully cooked, but usually served hot. 5) A moist, cooked, unsmoked or smoked Austrian sausage made from finely chopped, mildly seasoned (nitrite) beef and pork and stuffed into a beef casing with a diameter of greater than 30 mm Composition: moisture 55.5%; protein 12%; fat 27.7%; carbohydrate 1.7%; ash 3.1% See Part 2: Sausage Identification kwakk A moist, cooked, smoked Norwegian sausage made from finely chopped, mildly seasoned, beef and pork and stuffed into a pork or artificial casing knakworst A moist, cooked, smoked Dutch sausage made from finely chopped, medium seasoned, beef and pork and stuffed into a pork, sheep, or artificial casing or not stuffed into a casing knaost (olomoucky; pultost) A strongly flavored, semisoft to semihard, acid (sour) curd, Norwegian cheese made from cow's milk with rennet added and flavored with caraway seed knead To work dough or similar semisolid mixture, either by hand or in a machine with revolving agitator blades until it is smooth, pliable, light, and springy; for example, in bread to combine water and flour protein to form gluten See Part 2: Margarine Production knee Hinge joint between tibia and femur See Part 2: Bone kneecap Patella kneeing ability The capacity of deep water plants to become erect after being in a horizontal position knepe See mamoncillo knob celery See celeriac knoblauch See knackwurst knoblauchbruhwurst A moist, cooked, smoked eastern German sausage made from medium chopped, heavily seasoned beef and pork and stuffed into a pork casing or not stuffed into a casing knoblauchrohwurst A moist, uncooked, smoked, eastern German sausage made from medium chopped beef and pork knoblauch sausage See knockwurst knocked-down flange A false seam in which the body flange is bent against the body without engaging the cover hook knocking The process of stunning an animal to render it insensible prior to slaughter knockwurst (knoblauch sausage) A moist, cooked, smoked American sausage made from finely chopped, mildly seasoned (garlic) beef and veal and stuffed into a l |-in. pork, sheep, or artificial casing; sodium content 687 mg/link (68 g) knol-kohl See kohlrabi knot A measure of speed 1 knot = 6076 feet per hour (ft/h) = 2027 yards per hour (yd/h) = 51.44 centimeters per second (cm/s) = 1.852 kilometers per hour (km/h) = 1.688 feet per second (ft/s) = 1.151 statute miles per hour [mi (statute)/h] = 1 nautical mile per hour [mi (nautical)/h] knotroot See artichoke, Japanese or Chinese knotted wrack (Ascophyllum nodosum) A brown, algae seaweed used for livestock feed and the production of alginates used for thickening, emulsification, and food film formation knuckle (tip) 1) A meat cut made up primarily of quadriceps muscles (face of the round or sirloin tip) cranial to the femur; often made into dried beef. 2) Ankle joint in pork or veal See also sirloin See Part 2: Beef, Boneless Cuts; Beef Round, Bone Structure; Beef Round Cuts; Meat Identification knyszynska A semidry, uncooked, hot smoked Polish sausage made from medium or coarsely chopped, medium seasoned beef and pork and stuffed into a pork or artificial casing koami A fish sauce made from shrimp (Mysis) koa sarn See granulation kobasica domaca A moist, uncooked, unsmoked Yugoslavian sausage made from medium chopped, medium or heavily seasoned pork and stuffed into a 62-65-mm beef or pork casing or not stuffed into a casing kobasica ekstra A moist, cooked, smoked Yugoslavian sausage made from finely chopped, mild or medium seasoned, beef and pork and stuffed into a 59-mm beef or artificial casing kobasica govedja A moist, cooked, smoked Yugoslavian sausage made from medium chopped, mildly seasoned, beef and stuffed into a 52-mm beef or pork casing kobasica kranjska A moist, cooked, smoked Yugoslavian sausage made from medium chopped, mildly seasoned, pork and stuffed into a 49-mm sheep casing kobasica lovacka A moist, cooked, smoked Yugoslavian sausage made from medium chopped, medium seasoned, beef and pork and stuffed into a 51-mm beef, pork, or artificial casing kobasica pariska A moist, cooked, smoked Yugoslavian sausage made from finely chopped, mildly seasoned, beef and pork and stuffed into a 59-mm beef or artificial casing kobasica sremska A dry, uncooked, smoked Yugoslavian sausage made from coarsely chopped, heavily seasoned, pork sausage that is fermented and stuffed into a 35-41-mm pork casing kobasica tirosska A moist, cooked, unsmoked Yugoslavian sausage made from medium chopped, mildly seasoned, pork and stuffed into a 48-mm artificial casing kobe A variety of lespedeza kobe beef (high quality beef; super beef) Thin-sliced, choicest cuts of the best carcasses; the slow growing cattle are massaged and fed secret rations kobi Dried fish, usually Tilapia kobisca A medium to coarsely chopped, cooked, smoked or unsmoked American sausage; available in large diameter links, rings, or large diameter casings for slicing koch A baked product or dried flour produced from the fermented pseudostem of ensete or false banana kochia (Kochia scoparia) An annual weed kochmettwurst A moist, cooked, smoked eastern German sausage made from medium chopped, medium seasoned beef and pork and stuffed into an artificial casing Koch, Robert The German physician who indicated that diseases were caused by microorganisms kochsalami 1) A dry, cooked, smoked eastern German sausage made from coarsely chopped, medium seasoned pork and stuffed into a beef, pork, or artificial casing. 2) A cooked, smoked, and semidried, fermented sausage made from coarsely chopped, heavily seasoned beef and/or pork; 50-70-mm diameter. 3) A semidry, cooked, smoked Swiss sausage made from fine, medium, or coarse chopped, medium seasoned beef and pork and stuffed into a beef, pork, or artificial casing or not stuffed into a casing kochuman A flavorful paste made from soybeans mixed with rice and mustard kochwurst A finely to coarsely chopped, cooked, smoked or unsmoked, American jellied and/or specialty sausage; available in links, loaves, or canned koeksister A wheat flour doughnut kofta A meatball kofte Meat rissoles kohlrabi (brassica; cabbage turnip; knol-kohl; turnip cabbage; Brassica oleracea var. caulorapa and gongylodes) A cabbagelike, sulfur-con-taining plant with a pale green, swollen base that looks like a turnip; base size averages 3 in.; can be as large as a grapefruit, but preferred size for best eating is that of an orange; the stem is utilized (raw, steamed with butter, or cooked in broth) as a cooked vegetable or sliced for salads; also used as livestock feed; young leaves used like greens or spinach; winter vegetable between a turnip and cabbage; 8000 seeds/oz; thin to 6-12 in. in rows 24 in. apart; kolatchen 409 matures in 60 days; harvest when stem is 2-3 in.; yield 1 bu/50 ft row Color: green, purple, white Kohlrabi Season variety from seed Use Size Color Early Purple 60-63 Salads, Flat Purple skin, Vienna days cooked globe green-white flesh Early White 50-70 Fresh, 2 in. Light green, Vienna days freezing round white flesh Erfurt Grand Duke Early, 45 Bulbs and 4 in. Blue-green Hybrid days tops eaten round Prima Hybrid Early, 50 Raw, 2 in. Pale green days cooked Composition (raw stem): moisture 90%; protein 2%; fat 0.1%; carbohydrate 7%; ash 1% Storage: refrigerate in a plastic bag, 32°F, 90-95% relative humidity, 1-3 weeks storage life; also store in pits or cold cellars See Part 2: Minerals, Food; Planting Density; Storage; Sugar, Vegetables; Vegetable Composition; Vegetable Cooking; Vegetable Planting and Maturity Chart; Vegetable Planting Chart; Vegetable Plants; Vegetables Classification; Vegetables, Cooking Frozen; Vegetable Yields koikuchi shoyu A soy sauce made with 50% wheat koji A molded, cooked cereal that is a source of enzymes and substrate for fermented mirin, miso, sake, and soy sauce kokiano A dessert wine kokja A rice wine kokkineli A resinated, rose wine koko A sour, cereal (maize, millet, or sorghum) porridge kokonte A porridge paste made from cassava tubers that have not soaked in water kokt kjottpolse A moist, cooked, unsmoked Norwegian sausage made from finely chopped, mildly seasoned beef and pork and stuffed into a beef casing kokt medister A moist, cooked, unsmoked Norwegian sausage made from finely chopped, mild seasoned beef and pork and stuffed into a beef casing kokui Acidic, maize-flour (80% extraction) dumpling kola See cola; kola nut kolach (kalac; kalach; kolachy) A Bohemian yeast bread containing a fruit filling See kolachy kolachy A bun filled with prune, apricot or cottage cheese See kolach kola nut The seed of the Sterculiaceae tree Varieties: Cola nitida (large nuts); Cola acuminatd (small nuts) See also kola nut extract kola nut extract (guru nut) 60% alcoholic extract of nuts; used in soft drink industry; beverage contains 120 ppm of extract; also used as a flavoring agent for food; contains caffeine kolatchen A sour-cream yeast biscuit 410 kolbarsy kolbarsy See kielbasa kolbasa See kielbasa kolbase See kielbasa kolbassie (kielbasa) A cooked, smoked, and cured, Polish sausage made from pork and beef seasoned with pepper, garlic, salt, sugar, and thyme. See Part 2: Sausage Nutritive Value kolbasz A beef and pork salami kol-bee A loaf-shaped gouda-type cheese kolbse, Hungarian A cooked, smoked sausage made from finely ground, cured beef and pork with seasonings and stuffed into casings koligu A type of dawadawa kolofer A beef and pork salami kolos-monostor cheese A cheese made from sheep's milk with rennet added kolosvarer cheese A cheese made from buffalo's milk kolska A moist, cooked, unsmoked Polish sausage made from medium or coarsely chopped, medium seasoned meat and stuffed into an artificial casing kolypeptic See colypeptic kombu A seaweed used in soup and for seasoning See konbu kombucha Teekvass kome koji Rice koji See koji kome miso A flavorful paste made from soybean mixed with milled rice komi An acidic, whole-meal, maize dumpling kominje A semihard, reduced fat cheese made from cow's milk; usually wheel-shaped; sometimes flavored with cumin, clove, or caraway seed komovica A brandy distilled from fermented grape skins komposta lampsa grand bretagne Orange compote konbu (kombu) A seaweed; kelp family kondowole A porridge or paste made from cassava flour, sometimes with maize added kong-chai A pickled, Chinese cabbage kongo A sorghum beer konigskase A creamy, semisoft, mild-flavored cheese made from cow's milk and ripened by surface bacteria koniki An herb-flavored, low alcohol, citrus liqueur konjac A brandy distilled from fermented grapes konya A sorghum beer koobi See kobi kook Soup kookwurst A moist, cooked, smoked Australian sausage made from finely chopped, medium seasoned beef and stuffed into artificial casings Kool-Aid A General Foods drink mix 1 cup, prepared = 9.3 oz sugar 6 tsp/8 oz kopanisti A blue feta cheese made from cow's or sheep's milk koppen A sour, pungent cheese made from goat's milk See bauden koppen cheese A sharp cheese made from goat's milk Korean A variety of lespedeza kori todu See tofu korn A schnapps-type spirit made primarily from rye korn dog See corn dog kornlet See fritterkorn korovai A white, wheat bread korv Sausage korzh A white, wheat bread kos Yogurt kosenkorva A schnapps-type spirit koser citrate medium A medium used to grow coliform organisms See Part 2: Microorganism, Culture Media, Dairy and Food Products; Microorganism, Selective and Differential Broths and Media, Water Filtration Plant Kosher (kasher) A Hebrew term for ritually clean foods; fit; proper; prepared according to Jewish dietary laws; to kosher is to salt and soak meat or poultry to remove the blood; ritualistic slaughter See glatt kosher; Judaism, dietary rules Kosher, glatt Beef carcasses in which the lungs are free of adhesions Kosher salami An all-beef, cooked salami that contains mustard, coriander, and nutmeg in addition to regular spices See salami, cotto Kosher salt See salt, flake Kosher stick Cutting the throat just back of the jaw kostromskoy A gouda-type cheese kota kapama Braised chicken in tomato and cinnamon sauce kotimainen meetwurst A coarse salami made from beef, pork, and sometimes horse meat kottkorv A moist, cooked or uncooked Swedish sausage made from fine or medium chopped, mildly seasoned beef and pork and stuffed into a beef, pork, or artificial casing Composition: moisture max. 65%; fat max. 23%; binder max. 3% koumiss (coomys; koumyss; kumiss) Fermented, mare's milk; double lactic and alcoholic fermentation; sometimes made with the milk of an ass, camel, or cow See kumiss koumoui A clear, mildly alcoholic, sorghum beer kouron Sour, sorghum or millet porridge kow yuk Pork cooked in soy, spice, and honey sauce koya dofu See tofu KP organic acid base See Part 2: Microorganism, Media kpalugu A type of dawadawa kpata A sorghum beer kpeyer Germinated, dried grains of sorghum; used as malt for sorghum beer kpokpogari Shallow-oil-fried gari kpokpoi Small (2-3 mm), steamed, fermented balls of maize or yam flour often mixed with red palm oil Kr Symbol for the element krypton kra-chae A rice wine kraft paper General-purpose paper manufactured from pine pulp (sulfate pulp); it is strong and relatively cheap; it is the highest tonnage paper produced in U.S. krainer A pork pepperoni 1) A dry, uncooked, smoked Irish sausage made from coarsely chopped, heavily seasoned pork and fermented and stuffed into artificial casings. 2) A semidry, cooked, smoked Austrian sausage made from coarsely chopped, heavily seasoned (nitrite) pork and beef and stuffed into pork casings with a diameter of less than 30 mm krainsky A semidry, cooked, smoked Australian sausage made from coarsely chopped, heavily seasoned (garlic) beef and pork; not put into a casing krajana, chopped A moist, cooked, smoked Polish sausage made from medium chopped, medium seasoned pork and stuffed into an artificial casing krakauer 1) A moist, cooked, smoked or unsmoked Austrian sausage made from coarsely chopped, medium seasoned (nitrite), beef, lamb, and pork and stuffed into artificial casings with a diameter of greater than 60 mm. 2) A moist, cooked, Australian sausage krakauer bruhwurst A dry, cooked, smoked eastern German sausage made from coarsely chopped, medium seasoned beef and pork and stuffed into a beef, pork, or artificial casing krakow A cooked sausage similar to a berliner; a medium to coarsely chopped, cooked, smoked or unsmoked American sausage available in large diameter links, rings, or large diameter casings for slicing krakowska A garlic pepperoni made from pork or pork and beef krakowska parzona A semidry, cooked, double-smoked Polish sausage made from medium or coarsely chopped, medium seasoned beef and pork and stuffed into a beef casing krakowska sucha A dry, cooked, double-smoked Polish sausage made from medium or coarsely chopped, medium seasoned beef and pork and stuffed into a beef casing krakus Vodka krambambuly Angelica (Archangelica) liqueur Kramwiede agar See Part 2: Microorganism Reactions on Differential Tube Media kranawitter A type of gin krapfen A jam-filled, wheat flour doughnut K ration A military ration consisting of a 32-oz, three-meal concentrated food package (3726 calories); pocket-size and easy to carry; Example of components: pemmican canned cheese, veal loaf, ham spread, malted milk tablets, candy bars, bouillon cubes, and soluble coffee ksra 411 kraut Sauerkraut See Part 2: Vegetables, Canning Dates krauterkase See glarner kreas Meat Krebs cycle (citric acid cycle; TCA cycle) A metabolism cycle in which pyruvic acid in the presence of O2 is broken down into carbon dioxide and water See also citric acid Kreis test A test for oxidative rancidity in fats kreivi A tilsit-type cheese kremstaler A soft to semisoft, strongly flavored cheese made from cow's milk that is ripened by surface bacteria krendel A rice and wheat flour bread that is rich in eggs and fat; sometimes contains dried fruit krepkaya A highly alcoholic vodka kreuznacher A white wine kriek A blend of 1 kilo of cherries and 5 liters of beer krieken Iambic A strong, sour, cherry-flavored, alcoholic beer krill A saltwater, shrimplike crustacean; whale food; a pale pink to brick red crustacean that resembles a small shrimp; a plankton feeder; lives primarily in Antarctic waters Types: Antarctic—Euphausia superba Atlantic—Meganyctiphanes nervegica North Atlantic—Thsandoessa inermis Medium size krill are 45-60 mm in length and weigh 0.6-1.5 g 1300-7500 krill = 1 kg Composition Moisture Protein Fat Ash Cooked 78-80 12-14 2-4 3-4 Meal 3-4 52-59 6-24 12-13 Protein concentrate 9.5 74 0.3 15.4 Raw 77-81 11-16 1-4 2-4 kronenquelle Alkaline, lithia water krupnick A liqueur flavored with honey krusten A wheat bread with some rye krvavica A moist, cooked, unsmoked Yugoslavian sausage made from coarsely chopped, medium-sea-soned, beef and pork and stuffed into a 66-75-mm beef, pork, or sheep casing kryddersild Pickled herring kryddost An open-textured, cheddar-type cheese with cumin seed krypton (Kr) A gaseous element; at. no. 36; at. wt. 83.80; noble gas group of Periodic Table; oxidation state 0; electron configuration 2 - 8 - 1 8 - 8 orbit K L M N ksra See kisra 412 kubz kubz A flat, pocket bread kuchay (kiu-ts'ai) An oriental variety of garlic; the cloves, leaves, and flowers are used Kuche Fat-tailed sheep used for pelts, wool, and mutton; fleece (coarse carpet) is black, white, brown-gray, and multicolored; most are polled; found in Sinkiang (Xinjiang, north west China) area kude A sorghum or millet, thick porridge, gruel containing cassava flour kudzu (fan-kot; puero; Pueraria phaseoloides or thunbergiana) A starchy root; runners up to 50 ft long; a perennial plant that is used to reclaim gullies and wasteland; pH 6.0 See Part 2: Seed, Germination kufa A type of chicha kugelhopf An open-textured sponge cake kujawska A semidry, cooked, double-smoked Polish sausage made from finely chopped, medium seasoned beef and pork and stuffed into an artificial casing kulat jerami A straw mushroom kulcha A flat, leavened (using yogurt as a starter) pocket bread kulebyaka A fish-filled, fried, wheat-flour dough pie kulen A pork pepperoni; a dry, uncooked, smoked Yugoslavian sausage made from coarsely chopped, heavily seasoned, pork that is fermented and stuffed into a 35-41-mm pork or artificial casing kulich A bread containing almonds and colored yellow with saffron kulm A creamy, mild-flavored, semisoft cheese made from cow's milk and ripened by surface bacteria; usually 2-kg wheels kumbach cheese A soft, German cheese made from whole or partially skimmed cow's milk with rennet added kumiss (koumiss; kumys; milk wine) An acidic, alcoholic horse's, donkey's, or camel's milk; a fermented, mare's milk drink Procedure: 1. Heat whole cow's or mare's milk to 92°C for 5 min 2. Cool to 26°C 3. Add starter at 10-30% of Kluyveromyces lactis, Lactobacillus acidophilus, L. bulgaricus 4. Final product Type A: lactic acid 0.6%; alcohol 0.7% Type B: lactic acid 0.8%; alcohol 1.1-11.7% Type C: lactic acid 1%; alcohol 1.7-2.5% See koumiss kummel A digestive drink flavored with caraway seed (carum carui), cumin (Cuminum cyminum), and fennel (Foeniculum vulgare); a white, caraway-seed and cumin-flavored, digestive liqueur that has variable sweetness kummel eckau A potent (50% alcohol), white, Russian, alcoholic beverage and flavoring kummelkase A semihard, reduced fat cheese made from cow's milk and flavored with caraway seed; usually wheel-shaped kummelwurst (carawaywurst) A cooked, ring sausage containing caraway seed kumquat (cumquat; kin-pan; Cirtu.8 aurantium; Fortunella japonica) A fruit produced by a shrub or small tree and resembling a small (plum size; 1 in.), oblong orange (deep orange color) with a thick to thin orange skin; not a citrus; the pulp has an acid taste; the entire fruit including rind and skin (but remove seeds) may be eaten raw or used in salads, for pickling, candy, marmalade, and conserves; source of vitamin C Variety: Nagami Composition (raw): moisture 81%; protein 1%; fat 0.1%; carbohydrate 17%; ash 0.6% Storage: refrigerate; 1 month storage life See cumquat See Part 2: Fruit Classification; Minerals, Food kumu A fish similar to bass kumys An alcoholic beverage prepared from fermented, mare's milk; a fermented, alcoholic, milk beverage See kumiss kung chao A fermented, salty, paste condiment made from shrimp (with added color) kung chom A salty, fermented, paste condiment made from shrimp kung-som A salty, fermented, paste condiment made from shrimp kunnu tsaki A sorghum beer kuo mo A button mushroom Kupferberg Media used for the isolation and propagation of Trichomonas See Part 2: Microorganism, Media kurini cheese (eriwani) A Russian cheese made from sheep's milk kurisi A dried fish (Holocentrum) kurrat An onionlike plant closely related to the leek kurrol's salt See sodium phosphate kurt See karut kurunga A sour, diluted milk kurut Dried, hard spheres of fermented milk or milk curds kusei A panir-type cheese kushuk A parboiled ferment of wheat and turnip See kishk kutira gum See Part 2: Gum Distribution kuva An alcoholic beer made from beans kvas (kuass; kwas) A sour, alcoholic beverage made from rye (Secale cereale) or rye and wheat See kvass kvass An intoxicating Russian beverage made from rye flour, malt, and mint kwan A unit of weight used in Japan and Republic of Korea 1 kwan = 0.00375 metric ton Kwangsi cattle Small, brown and roan, Zebu-type, draft cattle; originated in Kwangsi province, China Kwangtung A slightly brownish, light gray, draft and milk-producing, water buffalo; originated in Kwangtung province, China Kwangtung pig Prolific, black and white, lop-eared, sway back, pork and lard pigs with sagging bellies; found in northern Kwangtung, China Kwangtung Zebu Yellow to brown to gray, thoracic-humped draft cattle; originated in Kwangtung province, China kwas See kvas; kvass kwashiorkor A severe form of protein-calorie malnutrition appearing mostly in young children during or after weaning; some or all of the following signs kyoku-shi 413 appear; anemia, arrested growth, dermatosis, diarrhea, edema, enlarged liver, hair changes, mental apathy, misery, and muscle wasting Kweichow cattle Yellow, prominently humped draft cattle; originated in Kweichow (south central) province, China Kweichow pig Black and white, white, or black, sway back pigs with short snouts; found in Kweichow province, China kwete A clear, mildly alcoholic, millet and maize beer kwon A sorghum or millet, thick, porridge gruel kyloes See west highland kyoku-shi See koji LL Designates the left-handed (levo-) enantiomer (optical isomer) of a compound containing an asymmetric carbon atom; it indicates only the structure of the compounds, not its optical rotation. See also D; enantiomer; optical isomers L-640,033 OH H I I C—CH2NH — C—CH2CH2 — C6H5 tl2JN ^ H CH3 A beta-agonist that is orally active La The symbol for the element lanthanum laap ch'eung A fermented, semidry sausage made from pork or beef laban A type of cheese or curdled milk; a type of kefir laban hamid Buttermilk laban khad Buttermilk laban matrad A type of kefir; also used to make a white, brined cheese laban rayeb See laban matrad laban zabadi A yogurt made from buffalo's milk, cow's milk, or mixed milks laban zeer A type of kefir stored in earthenware pots labdanum oil A volatile oil obtained by steam distillation of the gum of Cistus ladaniferus; used as a flavoring agent in food; sp. gr. 0.905-0.994 Storage: full, tight, glass container in cool, dark place label Written, printed, or graphic matter on or affixed to the container of a commodity Requirements: Identity and characteristics of the product Identity of the food (on the principal display panel); the true name of the product Form of food, e.g., whole or sliced Common or usual name Percentage of characterizing ingredient Common name of each ingredient, in descending order by weight Identification of food to be prepared from the product and a statement of ingredients that must be added Quantity of product Inspection legend Nutritional contents Net weight (including liquid in canned products) Name, place of business, and zip code of manufacturer, packer, or distributor Ingredients, in descending order by weight 414 See Part 2: Beans, Peas, and Lentils Label; Cheese Label; Egg Quality and Size Label; Fruit Inspection Labels; Fruit Label; Meat Label; Nutritional Labeling label layout Physical measurements to guide label design labile Unstable Labitae The mint family lablab (bonavist bean; hyacinth bean; lubia; Dolichos lablab) A legume that produces white, reddish, black, or mottled seed; the young pods are boiled and eaten, the ripe seeds are used for split pulse (cooked) and the foliage for livestock feed and hay. labna (labneh; labnye) A panir-type cheese made from goat's milk and coated with olive oil and paprika labnye See labna laboratory table top dressing A formula that is composed of 600 cc raw linseed oil, 30 cc glacial acetic acid, and 2700 cc spirits of turpentine; allow 2 weeks for drying. la bouille A semisoft, mild, double-cream, white, mold-covered cheese made from cow's milk; a Normandy cheese lacceroic acid See Part 2: Saturated Fatty Acids lace bug See walnut lace bug lacewing See aphid lion Lachryma Christi (Lacrima Christi) A dry white Italian wine grown near Vesuvius; a dry, white or red, sweet Italian wine produced near Naples lachs(s)chinken A meat product made by placing two boneless, cured pork loins in a casing and smoking; may or may not be cooked; pork loin wrapped in a thin layer of bacon fat and hand-tied, mildly cured, and lightly smoked; smoked pork loin wrapped in bacon laciniate Leaves that are deeply cut into narrow lobes Lacombe A breed of hogs See Part 2: Swine Breeds lacquer A liquid that contains cellulose esters or ethers that form a film; dries by evaporation of a solvent lactalbumin A protein found in milk, in which it aids in stabilization of the fat particles; it begins to coagulate at 65.6°C. See Part 2: Milk, Amino Acids lactase A carbohydrate digestive enzyme that catalyzes hydrolysis of lactose to glucose and galactose lactated mono-diglyceride Used as a food emulsifier or stabilizer Storage: well-closed container lactation The secretion of milk from the mammary glands of the female, especially during the period immediately following parturition See Part 2: Food, Water Intake; Milk, Mammals, Composition lactic acid (dextrolactic acid; a-hydroxypropio-nic acid; sarcolactic acid) H ,OH OH 3 C C.j 'O OH The acid in sour milk (by fermentation of lactose), sauerkraut, silage, and pickles; also found in muscle after work and after death (responsible for lowering the pH of meat post mortem); a widely distributed asymmetric acid used as a food additive (as an acidulant, a flavoring, and a preservative) in beverages, cheese, frozen desserts, and olives; it can be made by hydrolysis of lactonitrile or by fermentation of dextrose. Storage: tight container See Part 2: Concentrated and Dried Milk Products; Concentration of Commercial Strengths of Acids and Bases; Cultured Dairy Products, Composition; Fluid and Fermented Milks, Composition; Milk, Dry Products; Normal Solutions; Thermophiles lactic curd cheese A panir-type cheese made from cow's milk Lacto A frozen dessert made from cultured milk, eggs, sugar, and usually flavoring Lactobacillus A genus of gram-positive, non-spore-forming, rod-type microorganisms that cause fermentation spoilage in foods and greening in cured meats; lactobacilli produce 2-4% lactic acid and are used in fermented milks and cheeses. See Part 2: Canned Spoilage Manifestations; Canned Spoilage Related to pH; Microbiological Media; Microorganism, Culture Media, Dairy and Food Products; Microorganism, Media; Spoilage, Carbohydrate Foods; Spoilage, Protein Foods; Thermophiles; Water Activity, Organisms and Food lactofil A thick, ropy, low- to medium-acid (pH 4.4-4.7), fermented cow's milk lactoflavin (lactochrome) See riboflavin lactogenesis The initiation of lactation lactometer (galactometer) A floating instrument similar to a hydrometer used to measure specific gravity of milk Lactosaprophiticus A microorganism that causes food spoilage See Part 2: Spoilage, Fat in Food lad's love 415 lactose HC — OH H Milk sugar that yields D-glucose and D-galactose on hydrolysis; occurs only in the milk (4-7%) of mammals; the alpha form is 16% as sweet as sucrose and is obtained from whey during cheese or casein manufacture. Lactose is used as a nutrient, sweetener and humectant, and is added to milk that is to be soured. fermentation 1 lb lactose 1 lb lactic acid Streptococcus lactis See Part 2: Concentrated and Dried Milk Products; Creams, Butter, and Frozen Desserts; Dairy Products, Composition; Fluid and Fermented Milks, Composition; Milk Breeds, Composition; Milk Composition; Milk, Concentrated Products; Milk, Dry Products; Milk, Mammals, Composition; Milk, Species; Sweetening Compounds lactose broth A medium used in presumptive tests for the coliform (Escherichia spp. and Aerobacter spp.) group by the production of gas See Part 2: Microbiological Examination of Dairy Products; Microbiological Media; Microorganism, Culture Media, Dairy and Food Products; Microorganism, Culture Media, Water and Sewage, Standard Methods lactose intolerance Occurs in individuals who do not have lactase (the enzyme that aids in milk-sugar digestion), which causes bloating and diarrhea lactylated fatty acid esters of glycerol and propylene glycol Used as food emulsifiers, plasticizers, stabilizers, surface-active agents, or whipping agents Storage: well-closed container lactylic esters of fatty acids Used as food emulsifiers or surface-active agents Storage: tight, plastic-lined container in a cool, dry place lactylic stearate Used in bakery products to promote freshness, to add size, and to make the product less sticky ladino clover A type of large, white clover that is a perennial legume used for pasture and that presents a bloat hazard with a lush spring Approximate amount of nutrients used for 3 tons of grazing: N 175 lb; P2O5 54 lb; K2O 140 lb ladle A large spoon in the form of a hollow hemisphere, usually with a long, curved handle, used for serving soups, stews, and similar dishes See Part 2: Ladle Size lad's love See southerwood 416 lady beetle lady beetle The adult insect is shiny red or tan (some with black spots), oval, and approximately \ in. long; the larva is blue, orange, or gray, carrot-shaped, warty, and j§- \ in. long. They feed on aphids, spider mites, scales, and mealy bugs. lady finger 1) A small, finger-shaped, sponge cake. 2) A common name for okra ladyfish (Elops saurus) A food fish lady's smock See cress, meadow Lafayette See spot Ian Strong-flavored, dried, salted fish that are used as flavoring LAFTA Latin American Free Trade Association lafun A porridge or paste made from cassava, yam, unripe-banana, or plantain flour L agar See Part 2: Microbiological Media lagbi 1) The sap from the stem of a palm; it is often fermented. 2) A sweet, cloudy white wine made from date-palm sap lager 1) In beer manufacturing, the aging, clarification, and carbonation process. 2) A clear, golden, gassy, alcoholic beverage made from cereal extract by bottom fermentation See pale ale Lago di Caldaro An area in Italy that produces red wine lag phase A stage of bacterial growth during which the cells increase in size but not in number laguiole A cheese made from cow's milk See fourme de Laguiole laguiole cheese A hard French cheese made using rennet lahora bi ageen A pizza bread with minced meat, tomato, and onion lait Milk lake A pigment made by precipitating an oil-soluble organic dye on an inorganic substrate, e.g., alumina on aluminum hydroxide; lakes color food by dispersion. See also colorant lake chub A finfish with light meat and light to moderate flavor lakefish See lake herring lake herring (chub; cicro; cisco; grayback; greenback; lakefish; tullibee) A small (avg. 1 lb), North American, freshwater finfish found in the Great Lakes that is used for food and that has light meat and a light to moderate flavor Lake Michigan—Coregonus clupea formis Other Great Lakes—C. leucichthys artedii lake perch (yellow perch) A freshwater fish (^-f lb) with firm, white, lean flesh lake sturgeon A finfish that has light meat and a light to moderate flavor United States—Acipenser fulvescens lake trout (togue; Salvelinus namaycush) A fat finfish caught in the lakes of North America, with light meat and a light to moderate flavor 1 lake trout, dressed = 12 oz lake whitefish A finfish with white meat and very light, delicate flavor lakiri A malt- and groundnut-based aliha beverage lakka A bittersweet cloudberry (Rubus chamaemorus) liqueur lak-you A thick soy sauce La Mancha A breed of goat See Part 2: Goats, Milk Breeds lamb 1) A young animal of the ovine species (sheep) of either sex and less than 12 months old; it does not have the first pair of permanent teeth (no permanent incisors) and will produce a clean break at the "break joint;" dressing percentage, avg. 52%. 2) The flesh of young (less than 12-14 months old) ovine animals of both sexes Lamb grades: Prime; Choice; Good; Medium (spring lambs only); Plain; Cull To cook: heat to an internal temperature of 140°F (rare), 160°F (medium), or 170°F (well done) Composition: sodium (cooked, lean) 58 mg/3 oz (85 g); cholesterol 85 mg/3 oz See break joint; hothouse lambs (for their grades) See Part 2: Animal Foods, Composition; Bone; Bone Age; Braising Time; Broiling Time and Temperature; Calories, Daily Recommendations; Cholesterol Control; Cooking in Liquid, Time; Food, Composition; Frozen Food Storage; Frozen Meat Storage Time; Glutamate; Grades, Meat; Iron, Daily Recommendations; Lamb Braising; Lamb Broiling; Lamb Chart; Lamb Crown Roast Carving; Lamb Cuts; Lamb Cuts and Uses; Lamb Leg Carving; Lamb, Percentages of Daily Recommended Allowances; Lamb Quality Guide; Lamb Roasting; Lamb Simmering; Lamb Wholesale Cuts; Lamb Yield; Lamb Yield Guide; Liver; Meat and Meat Products, Composition; Meat Composition; Meat, Frozen Storage; Meat Identification; Meat Label; Meat, Nutritive Value; Meat, Servings per Pound; Meat Storage; Minerals, Food; Niacin, Daily Recommendations; Riboflavin, Daily Recommendations; Roasting Meat; Roasting, Time and Temperature; Sheep Market Classes and Grades; Simmering Meat; Thiamin, Daily Recommendations; Vitamin A, Food lambanog A coconut-sap-based arrack beverage or toddy lambaspaeipylsa A dry, uncooked, smoked Icelandic sausage made from medium-chopped, heavily seasoned beef, lamb, and pork fermented and stuffed into artificial casings; a pepperoni made from beef, lamb, and pork lamb chop A slice (2-4 cm thick) cut from the rib, loin, shoulder, or sirloin of a lamb carcass 1 lamb chop = 0.4 lb lamb chuck A wholesale cut of lamb consisting of all in front of the fourth rib lambda (A, X) 1) The Greek letter with an English equivalent of 1; used as a symbol for the wavelength of light. 2) A measure of volume or weight 1 A = 1 microliter (^1) = 1 X 10 ~3 milliliter (ml) = 1 X 10- 6 liter (1) = 1 microgram (;u,g) = 1 X 10 " 3 milligram (mg) = 1 x 10~6 gram (g) lambert (L) A unit of brightness 1 L = 2.054 candla per square inch (cd/in.2) = 0.3183 candla per square centimeter (cd/cm2) lamb grade Prime; Choice; Good; Utility lamb hog See hogget Iambic A strong, sour, alcoholic beer made by long fermentation of barley or wheat, with a maturation period; beer that ferments spontaneously without adding yeast, e.g., gueze, faro, kriek lambkill A plant having a toxic principle See Part 2: Poisonous Plants lamb leg See Part 2: Lamb Chart; Lamb Roasting; Lamb Yield lamb mint See spearmint lamb quality See Part 2: Lamb Quality Guide lamb quarters See lamb's quarters lamb rack 1) An elevated, troughlike skinning rack used in the slaughter of lambs. 2) The rib portion of lamb foresaddle 7- to 9-rib rack = 1.25-1.5 lb lambrusco A dry, semisparkling, red Italian wine made from Lambrusco grapes in the vicinity of Modena lambrusco di sorbara A dry, lightly sparkling Italian wine from the Emilia region (north-central Italy) lamb's fry The liver, heart, sweetbread, and leaf fat of a lamb lamb's lettuce (Valerianella locusta) A firm-tex-tured salad plant that grows early in the spring See corn salad; field salad lamb shank 1 shank = 0.9 lb lamb, spring The meat from young lambs born in late winter or early spring and slaughtered between March 1 and the end of the week that contains the first Monday in October lamb's quarters (goosefoot; pigweed; Chenopodiutn album) An annual weed whose stems and leaves may be eaten raw as a salad or cooked like spinach; also Algerian C. amaranthicolor, which is used as a mild spinach lamb's wool An English drink made from hot ale, apples, and spices lamb yield See Part 2: Lamb Yield Guide lamella A thin leaf or plate laminarin A starchlike carbohydrate obtained from brown algae laminate A product made from thin sheets Lamona An American class of chicken that lays a light-colored egg; chicken color, white lamothe-bougon A French cheese lamoun makbouss Pickled lemon lamprey An eel-like vertebrate suckerfish used for food Atlantic and Great Lakes—Petromyzon marinus Caspian—Caspiomyzon wagneri Northeast Asia—Lampetra joponica Rivers—L. fluviatilis and L. ayesi langfil 417 lanack See limburger cheese lancashire A hard, crumbly, double-curd cheese made from cow's milk and matured for 1-4 months Lancashire cheese A soft to hard, crumbly, white, mild cooking cheese made from cow's milk with rennet added; it has a creamy, mild taste that becomes stronger with maturity and is used on bread, in soups, and for toasting. Sizes available: 10-lb loaf; 30-lb; 50-lb lance A sand eel; used for food lance nematode (Hoplolaimus galeatus) Parasitic nematode that reduces the yield and quality of sweet potatoes lancet fish (Alepisaurus ferox) A food fish landcress American cress See cress; cress, American landed price A supplier's price that includes all of the supplier's costs related to the sale landjaegar A semidry, uncooked, smoked, cervelatstyle American sausage made from medium-chopped, mildly seasoned beef and pork fermented and stuffed into pork or artificial casings; the product is pressed flat and has a black, wrinkled appearance; a dry sausage landjaeger cervelat A heavily smoked, black, wrinkled, semidry Swiss sausage made from beef and pork; linked and pressed to give a four-sided appearance landjager 1) A dry, uncooked Austrian sausage made from medium-chopped, medium-seasoned (nitrite) beef and pork fermented and stuffed into pork casings with a diameter of less than 30 mm. 2) A salami made from heavily seasoned beef and pork. 3) A dry, uncooked, smoked or unsmoked Swiss sausage made from medium- or coarse-chopped, heavily seasoned beef and pork stuffed into beef, pork, or artificial casings or not stuffed into a casing. 4) A medium- to coarse-chopped, uncooked, smoked or unsmoked, American sausage available in fermented and/or dry or semidry links, rings, or large-diameter casings landleberwurst A moist, cooked, unsmoked eastern German sausage made fromfine- or medium-chopped, medium-seasoned pork liver stuffed into a pork or artificial casing land phosphate See land rock land plaster (rock gypsum) A fertilizer material that is 70-75% CaSO4; used for calcium supply for peanuts; 0-0-0 See gypsum Landrace A bacon-type hog originating in Denmark; it was originally selected for the Wiltshire bacon market; many countries have different types of this breed of pigs. See Part 2: Swine Breeds land rock (land phosphate) Phosphate rock containing from 18 to 40% phosphoric acid langemelk A thick, ropy, low- to medium-acid, slightly alcoholic, fermented cow's milk Langensalzer A dairy breed of goats native to Germany langfil A thick, ropy, low- to medium-acid (pH 4.4-4.7) fermented cow's milk 418 langmjolk langmjolk See langmelk langosta See crayfish langouste A crustacean similar to the lobster langres A soft, munster-type cheese made from cow's milk langres cheese A soft French cheese made with rennet langsat (Lansium domesticum) A type of mangosteen fruit from southwestern Asia See Part 2: Fruit Storage Langshan An Asiatic class of chickens that have feathered shanks and lay a brown-shelled egg Varieties: Black (white skin); White (yellow skin) lanolin (lanoline; wool fat) Yellow-white, refined wool grease (wax); a mixture of cholesterol palmitate, cholesterol oleate, and cholesterol stearate; used as a base for ointments and creams and as a masticatory substance in chewing gum base; mp 36-42°C Storage: well-closed container in a cool place lantern fish (Diaphus coeruleus) A food fish lanthanum (La) A metallic element; at. no. 57; at. wt. 138.92; Group IIIB of the Periodic Table; electron configuration 2 - 8 - 1 8 - 1 8 - 9 - 2 orbit K L M N O P oxidation state + 3 lanzones See Part 2: Fruit Classification lao argoon A rice wine lao-chao A sweet, slightly alcoholic, glutinous rice laos (galanga root) A mild-flavored root that resembles ginger and is used in curries and fritters; available frozen or dried lap The side seam on a can where there are two layers of metal that are bonded together; two thickness of material bonded together lappi An edam-type cheese lapsang souchong See black tea laqueuille blue cheese A hard French cheese larch gum (Arabinogalactan) A gum obtained by water extraction from the western larch tree; used as a food stabilizer, thickener, and texture modifier lard A semisolid natural fat extracted (rendered) from pork fat; max. rendering temperature 240°F Types: Hydrogenated—hydrogen added to lard to raise melting point and lower susceptibility to oxidation Kettle-rendered—leaf and back fat rendered in an open kettle at 240-260°F Kettle-rendered leaf—leaf fat rendered in an open kettle at 230-250°F Prime steam—killing and cutting fat in direct contact with steam; closed kettle at 285CF Grain size is influenced by cooling rate. 1 cup = 220 g (7.8 oz) 2 cups = 1 1b Fatty acid composition: myristic 1%; palmitic 27-28%; palmitoleic 3%; margaric 0.5%; stearic 12-13%; oleic 44_47%; Hnoleic 6-10%; linolenic 0.5% Free fatty acid content 0.015-0.310% desirable, often up to 3.4% 1 tbsp = 115 calories Composition: fat 100%; ash 0%; protein 0%; carbohydrate 0% Yield from rind fat 80-85%; yield from nonrind fat (hand press) 75-78% Properties: Iodine value—45-75 (fat from peanut-fed hog > 85) Cutting fat (65% of hog fat)—Iodine value 57-60 Killing fat and depot fat (35% of hog fat)—Iodine value 67-70 Melting point Back fat—86-104°F Leaf fat—110-118°F Mixed lard—36-45°C Refractive index (60°©—1.441-1.461 Saponification value—190-205 Smoke point—250-425°F; varies with free fatty acid (FFA) content Continuous process—420°F Steam-rendered—340-372°F Specific gravity—0.917-0.938 Unsaponifiable matter—0.8% Storage: Keep covered (90-95% relative humidity); if hydrogenated with antioxidants, room temperature; if not stabilized, refrigerate (45°F); storage life 4 months See leaf fat; pork fat See Part 2: Altitude Adjustments For Baking; Calories, Daily Recommendations; Cholesterol Control; Fats and Oils, Characteristics; Fats and Oils, Composition; Fats and Oils, Fatty Acid Composition; Fats and Oils, Physical and Chemical Properties; Fatty Acids; Fatty Acids, Fats and Oils; Iodine and Saponification Values; Lard, Triglyceride Mole Percent Composition; Melting Points, Fats and Oils; Minerals, Food; Oils and Fats, Composition; Pork Carcass, Retail Yield; Pork Yield; Saturated Fatty Acids; Specific Gravities, Fats and Oils; Spoilage, Fat in Food; Titer, Fats and Oils; Unsaponifiable Matter; Unsaturated Fatty Acids lard, drip-rendered Dry-rendered lard that drips from the rendering tank during rendering lard, dry-rendered Lard obtained from pork trimmings by rendering in a steam-jacketed kettle (partially closed or closed tank) larder beetle An insect that feeds on stored meat and cheese; the adult is f in. long and dark brown with a yellow band across the back; larva is | in. long, fuzzy, and brown. See Part 2: Larder Beetle larding A method of securing pieces of bacon fat to meat to keep the meat from drying during cooking See also lardoon lard, kettle-rendered Lard obtained from pork leaf and back fat in an open, steam-jacketed kettle lard, leaf Lard obtained from pork, internal, abdomen fat lard oil The liquid (primarily olein and stearin) obtained by pressing prime steam lard Iodine number—56-82 Refractive index (15.5°©—1.469-1.472 Saponification number—193-198 Specific gravity—0.905-0.916 •••lardoon (lardon) Narrow strips of bacon fat or fat used to keep meat from drying during cooking See also larding lard, prime steam Lard obtained from pork trimmings by injecting live steam into a closed tank lard-type hog A classification of hogs that has been changed to meat-type hog due to the trend toward leaner hogs Laredo A variety of soybean Large Black A British breed of hardy, docile, black hogs large intestine (colon) The portion of the digestive tract that accepts digested food from the small intestine and absorbs some of the remaining water Sections: ascending colon, or cecum; transverse colon; descending colon largemouth bass A fish belonging to the sunfish family Large White (Yorkshire) A breed of hogs See Yorkshire See Part 2: Swine Breeds Large White Ulster A British breed of white swine larkspur A plant having a toxic principle See Part 2: Poisonous Plants larron d'or A strong-flavored cheese, made from cow's milk, with a red-brown rind larron, le A cheese made from skimmed cow's milk laruns A munster-type cheese made from sheep's milk larva The preadult form of some animals, especially insects lasagne (lasagna) 1) A baked, Italian, pasta dish made from alternating layers of several cheeses, tomatoes, meat sauce, and alimentary paste (i.e., pasta, noodles). 2) A pasta product shaped as ribbons or squares, usually with wavy edges Types: Large—1\ in. wide; flat Veneziana—2§ in. wide; wavy sides Ricci—1\ in. wide; wavy sides lasalocid A drug used to promote weight gain, to improve feed efficiency, and to prevent coccidiosis lascar European sand sole; a food fish Lash Serum See Part 2: Microorganism, Media Lasioptera vitis A small fly (also known as a gnat or midge) that causes irregular, succulent galls (known as tomato galls) on grape leaves lassi A sour, diluted milk that is often salted with spices and herbs or sweetened; a beverage made from sour milk, sugar, water, and soda water LAST Live Animal Swab Test late blight A tomato leaf-spot disease that is caused by leaves being frequently wet Control: application of maneb or zineb late bloom The stage of maturity during which blossoms are drying and falling late leaf spot (Cercospora minima) A fungal disease of pear trees that causes gray spots on leaves and sometimes defoliation latin square 419 latent heat The heat absorbed or lost by a substance as it changes state without a change in temperature; e.g., for water the latent heat of fusion (ice to water) is 80 calories per gram (cal/g), and the latent heat of condensation (steam to water) is 540 cal/g. One pound of water vapor at room temperature has approximately 1050 Btu of latent heat See Part 2: Temperature of Vaporization, Latent Heat of Vaporization, Boiling Point lateral Pertaining to the side, or flank latex A white, milky fluid obtained from many varieties of shrubs and trees; the most common is rubber latex (from the tree Hevea brasiliensis), which contains about 30% rubber hydrocarbon (which is separated by addition of acetic or formic acid). The hydrocarbon particles are coated with a proteinaceous protective colloid. Latex of the papaw contains papain. The latex of the sapodilla plant is called chicle. Latin American white cheese See queso bianco latin square An array with (no. columns) = (no. rows) = (no. treatments) Columns A B C Rows C A B B C A Key: Xcolumn row treatment SS = sum of squares MS = mean square df = degrees of freedom Column Row 1 2 ••• I a RowEX 1 X2i2 xll Xa\R X-IK 2 X122 X-2K J XljK X2jR xin Xaj2 X.jK n x'lnR X2ni xin2 XanK x'.nK Column EX Xi.K X2.K • • • xt.K x a . K X... Treatment summary K Treatment EX ..i x . . 2 • • • x . . K x..R\x. (X...) 2 Correction = = C a = n = R Total SS = (X 1 U ) 2 + • • • +(XanK)2 - C (X.1 ••• +(X.nK)2 Row SS - V nK) - C (X1.Kf+ ••• V +(Xa.K)2 ° K)Column SS = V - C 420 latin square Treatment SS number of observations in Treatment sum Error = Total SS - Row SS - Column SS - Treatment SS Sources of variation df SS MS Total an - 1 Total SS Row SS Row n - 1 Row SS n - 1 Column SS Column a - 1 Column SS a - 1 Treatment SS Treatment R - 1 Treatment SS R - 1 Error SS Error (a - lXa - 2) Error SS a2 - 3a + 2 F = (MS of Row, Column, or Treatment)/(MS Error) df=(a - 1), (a2 - 3a + 2) latissimus dorsi The broad muscle of the back that runs from the spinous processes of the lumbar vertebrae to the humerus; it is the lateral muscle in the rib end of a rib steak. latosols Red, friable, clay soils lattfil A thick, ropy, low- to medium-acid (pH 4.4-4.7), fermented cow's milk lattice design An incomplete block design by which the number of treatments is a perfect square and the number of samples evaluated at one time is the square root of the number of treatments lattol An alcoholic beer latvian liverwurst A moist, cooked, unsmoked Australian sausage made from finely chopped, medium-seasoned pork stuffed into artificial casings latviysky A semihard, strongly flavored cheese made from cow's milk and ripened by surface bacteria lauantai A moist, cooked, smoked Finnish sausage made from finely chopped, mildly seasoned (with potato flour) beef and pork stuffed into 75-mm artificial casings laughing gas See nitrous oxide lau-lau A Hawaiian dish made from butterfish and pork wrapped in taro leaves laurel See bay leaves laurel-kernel oil See Part 2: Saturated Fatty Acids laurel-leaf oil (bay-leaf oil) An oil obtained by steam distillation of the leaves of Laurus nobilis; used as a flavoring agent in food; sp. gr. 0.905-0.930 Storage: full, tight, glass container in a cool, dark place lauric acid See dodecanoic acid lauroleic acid See Part 2: Fatty Acids and Their Properties; Unsaturated Fatty Acids lauryl alcohol (1-dodecanol) CH3(CH2)10CH2OH Used as a fattylike flavoring agent in food; sp. gr. 0.829-0.836 Storage: full, tight, glass container in a cool, dark place lauryl aldehyde (dodecanal) CH3(CH2)10CHO Used as a fattylike flavoring agent in food; sp. gr. 0.826-0.837 Storage (short-term): full, tight, glass container in a cool (not cold), dark place lauryl sulfate broth See Part 2: Microbiological Media lauryl tryptose broth A liquid medium for growing coliforms See Part 2: Microorganism, Culture Media, Water and Sewage, Standard Methods laval A medium-flavored, semisoft cheese lavandin oil An essential oil steam-distilled from a plant of the lavender species See Part 2: Flavoring Agents, Natural lavash A leavened, thin flatbread that is usually made from high-extraction wheat flour lavender [Lavandula nana alba', L. officinalis; L. spica (broad-leaved); L. vera (narrow-leaved)] The fragrant (sweet-scented), fresh or dried flowers and foliage of a perennial evergreen herb; used as flavoring; the oil has a pungent fragrance and a spicy, bitter taste and is used in perfume lavender flower A flower that is used as an herb for tea lavender oil An essential oil steam-distilled from lavender flowers; used as a lavender flavor in food; sp. gr. 0.874-0.894 Types: Hybrid (Lavandula abrialis) Spike lavender (L. latifolia) True lavender (L. officinalis) Storage: full, tight, glass container in a cool, dark place See Part 2: Essential Oils laver (Porphyra umbilicalis) A red-algae seaweed used (pickled or stewed) for food; there is also a green laver (Ulva sp.) lawn clippings An excellent source of plant nutrients; can be used as a mulch law of chemical equilibrium See equilibrium constant law of mass action See equilibrium constant lawtonberry A small, round, black fruit obtained by crossing a blackberry or dewberry and a loganberry laxative A substance that encourages or causes bowel movement layang A kind of dried fish (Decapterus sp.) layering A technique of propagating plants by covering a branch (still attached to the parent plant) with soil and allowing it to develop roots lb (pound) The abbreviation of libra LCL Less-than-carload (freight car) lot LD60 See acute toxicity LDL 1) Lowest detectable limit, the lowest amount of individual residue or sample component that can be found or observed in a sample matrix by the current appropriate methodology. 2) Low-density lipoprotein See low-density lipoprotein leach To wash out water-soluble components, as from the soil lead (Pb) A metallic element; at. no. 82; at. wt. 207.21; Group IVA of the Periodic Table; oxidation states +2, +4; electron configuration 2-8-18-32-18-4 orbit K L M N O P Lead and its compounds are toxic to humans and animals; found in some solders, enamels, glazes, paints, and insect sprays See Part 2: Chemical Poisoning; Minerals (Trace), Limits; Water Drinking Standards lead arsenate (PbHAsO4) A poisonous inorganic insecticide lead feeding (challenge feeding) Increasing the feed to cows approximately 3 weeks prior to calving leaf 1) The lateral outgrowth of a stem and that portion of a plant in which photosynthesis occurs. 2) A thin sheet of materials. 3) See tschil See Part 2: Corn; Vegetables, Classification; Wastes, Agricultural and Industrial leaf beetle See syneta leaf beetle leaf blight A fungal (Dendrophoma obscurans) disease of strawberry plants that causes red to brown spots with a purplish border on the leaves; the stem may become enlarged and soft and may have a pale pink rot. Control: plant resistant varieties; renew fields; fungicide spray See Part 2: Sorghum Diseases leaf cheese (telpanier; tschil; zwirn) An Armenian cheese made from skimmed cow's or sheep's milk See telpanier; tschil leaf fat The fat around the kidneys of a hog; also the fat that lines the. abdominal cavity; leaf fat from hogs makes an excellent lard. leaf gum See gum tragacanth leafhopper Any of many insects; the adults are many colors (green, brown, yellow, or striped), wedge-shaped, up to g in. long, and fly quickly when disturbed; the nymphs are similar to adults, but are smaller and crawl sideways like crabs. They attack the underside of leaves, causing leaves to curl or roll downward; a peanut pest See Part 2: Insect Control leaf lard The rendered internal abdominal fat of the hog, the fat located on the interior of a pork loin; max. iodine number 50; mp 110-118°F; smoke point 430°F (221°C) leaf lettuce A crisp, light green, curly-edged lettuce used for salad greens See also lettuce leaf miner Any of several insects whose larvae burrow into the parenchyma of leaves; e.g., one that damages tomato plants has an adult that is a small, golden brown moth with silvery markings; the larva leaf spot 421 is a small worm that is found inside leaves in thread-shaped, trumpet-shaped, or irregularly shaped tunnels, deforming leaves and causing dead areas in them. Control: diazinon See Part 2: Insect Control leaf mold A compost made of dry, chopped leaves; it is a good mulching material, but weeds will usually grow through it. See white rust leaf mustard (Chinese mustard; Brassica juncea) A cabbagelike or curly-leaved plant used like spinach leaf roll A virus disease of strawberries that causes the leaves to be twisted or rolled downward into a tube. Control: Plant virus-free stock; use insecticides. leaf roller The larva of various insects; it makes a nest by rolling a leaf over and tying it down with silk, forming a tent. Fruit-tree leaf roller (Archips argyrospila) Red-banded leaf roller (Argyrotaenia velutinana) The adult insect is a brown moth with light markings on the wings and a f-in. wingspan; the larva is pale yellow or dirty green, has a brown and black head, and is up to f in. long; it feeds on the buds and leaves of apple and pear trees, eating irregular holes in the leaves, and also feeds on the fruit, usually causing it to be small and mis-shapen. See Part 2: Insect Control leaf rust A disease of the wheat leaf caused by a parasitic fungus (Puccinia recondita); it reduces the number and size of kernels and the yield and protein content of the grain. leaf scald A rice disease (caused by Rhynchosporium oryzae) found in the southern United States; there are no control measures. leaf scorch A fungal (Diplocarpon earliana) leaf disease of strawberries that causes small, dark purple spots on the undersides of leaves; later, the leaf may dry up and look scorched. The disease may be prevented by the use of resistant varieties. Control: use of fungicide; renewal of field leaf smut A rice disease caused by a fungus (Entyloma oryzae); there are no control measures. leaf spot DA fungal (Mycosphaerella fragariae) disease that affects the leaves, petioles, fruit stalk, runner, and fruit caps of strawberries, producing spots tan or gray in the center with a purple border; it may be prevented by the use of resistant varieties. Control: fungicide spray; renewal of field 2) A fungal (Coccomyces hiemalis) disease of cherry trees that causes small spots on the leaves; spots are first purple and then brown; defoliation results in severe cases. Control: sprays 3) A fungal (Sphaerulina rubi) disease that attackg blackberries and raspberries, causing tiny, greenish black spots to develop on upper leaf surfaces; as the leaves mature, the spots turn gray. Control: Remove and burn canes after harvest; thin to allow good airflow and drainage; apply sprays recommended for anthracnose. See early leaf spot; late leaf spot 422 leaf variegation (spring yellows) leaf variegation (spring yellows) A noninfectious disease caused by a defect in the hereditary makeup of strawberries; there is no known cure, but it may be prevented by use of nonvariegated planting stock. leafy spurge (Euphorbia esula) A perennial weed league A linear measurement 1 league = 15,840 feet (ft) = 5280 yards (yd) = 24 furlongs = 3 miles (mi) leakage Of containers, the loss of the hermetic seal leaker A container that has lost its hermetic seal See TA spoilage lean Describes muscle that contains little fat lean body mass (LBM) Body mass = adipose tissue + LBM See fat-free mass lean cuts (hog carcass) Boston butt, picnic, loin, and ham; lean pork trimmings contain 20-25% fat. lean fish Fish that contain less than 5% fat: Alaska pollock (pollack); Atlantic cod; Atlantic pollock (pollack); croaker; flounder; grouper; haddock; hake; halibut; ocean catfish; ocean perch; orange roughy; Pacific cod; sea bass; sea trout; sole; whiting leanyka A dry or sweet, Hungarian table wine least significant difference A value that can be used if only two means are compared (a = 2, where a = number of treatments); if three or more means are compared, too many will be judged significant Difference in means = tsSij2 least squares A principle that states that if deviations are measured from the sample mean and then squared, the sum of these squares will be a minimum value; if the deviations were compared to any value other than the mean, then squared and summed, the resulting sum would be larger than when compared to the mean. leather The cured skin or hide of an animal; may or may not be tanned See also tannic acid leather cheese A German cheese that is made from skimmed cow's milk and has small eyes leather dust A nitrogen fertilizer leatherfish (tub; yellow gurnard; Monacanthus cirrhifer; Trigla hirundo) A food fish leather jacket The larva of the crane fly (daddy longlegs); attacks brassicas, grass, and lettuce leather rot A disease of the strawberry, caused by a fungus (Phytophthora cactorum), that attacks both green and ripe berries; proper spacing and correct timing of fertilizer applications are the most important preventive measures; fungicides are also helpful. leaven 1) A mixture of yeast, flour, water, and sugar that is allowed to start to ferment and then added to dough; materials that are added to pastry dough to cause it to rise and become lighter and more digestible. 2) To add baking powder, baking soda, or yeast to dough to make it rise. 3) A fermented dough used in bread baking; old dough that has fermented leavening agent A substance that is added to a product (e.g., dough) to do the following: to produce or stimulate the production of carbon dioxide; to cause fermentation, which makes the product lighter; to make the food porous and light; to cause baked goods to rise Types: Biological—yeast; bacteria Chemical—baking powder; baking soda Physical—steam; air; egg white See baking powder; yeast leaves The plural of leaf See leaf Lebanon An all-beef, semidry sausage that is given a 6-14-day cold smoke and has a tangy flavor due to microbial growth; a coarsely chopped, dry, fermented sausage that has a dark surface and originated in Lebanon, Pennsylvania Composition: moisture 59.3%; protein 19.6%; fat 15%; carbohydrate 2%; ash 4.2% Lebanon bologna A moist, uncooked, heavily smoked sausage made from coarsely chopped beef leben A type of kefir leben-up A sour, diluted milk leberkase 1) A moist, cooked, unsmoked finely chopped, mildly seasoned beef and pork not stuffed into a casing. 2) A moist, cooked, unsmoked Austrian sausage made from medium-chopped, medium-sea-soned (with nitrite) beef and pork not stuffed into a casing leberwurst A moist, cooked, smoked fine- or medium-chopped, medium-seasoned, beef and pork stuffed into artificial casings See liver sausage leberwurst hausmacher A moist or semidry, cooked, smoked or unsmoked Swiss sausage made from medium- or coarse-chopped, medium-seasoned beef and veal stuffed into beef, pork, or artificial casings lebkuchen A cookie containing candied orange peel, cherries, citrons, honey, almonds, and seasoning lebneh See labna lecheguilla A plant having a toxic principle See Part 2: Poisonous Plants lechem A wheat bread lechon A festive pig cooked over live charcoals lecithin (trimethyl hydroxyethyl ammonium hydroxide) A phosphatidyl choline; lecithins are mixtures of fatty acid diglycerides combined with the choline ester of phosphoric acid. Lecithin may be extracted from soybean flakes, of which it constitutes 0.2-0.6%. Lecithins occur in brains, nerves, liver, egg yolk, soybeans, pancreas, heart and blood. Lecithin structure (for R = any fatty acid): H H—C—O—C—R H—C—O—C—R oX H —C—O —P —O —CH2CH2NE=(CH3)3 H O e phosphoric choline acid lecithin legume (family Leguminosae) 423 Uses: emulsifying agent; foam stabilizer; suspending agent; release agent; surface-active agent; wetting agent; nutritive supplement; antispattering agent; antioxidant (0.075%) Storage: well-closed container See Part 2: Minerals (Trace), Limits lecithinated soy flour Defatted soy flour to which 15% lecithin has been added lecithoprotein Protein attached to lecithin or some other phospholipid leczycka A moist, uncooked, smoked Polish sausage made from finely or coarsely chopped, medium-sea-soned beef and pork stuffed into sheep or artificial casings Lee A variety of soybean leechee See litchi leek ("asparagus of the poor"; Allium cepa; A. porrum) A sulfur-containing, onionlike, biennial plant with a thick (1- to 2.5-in. diam., 8 in. tall), blanched stalk and an elongated bulb (larger than a shallot); the blanched stalks are added to sauces and soups, giving a robust flavor (a more delicate flavor than onion) and body (often used in | - or ^-in. dice); also used to flavor salads or as a condiment; may be used raw, steamed, or boiled (15-35 min) and used as a vegetable (like asparagus); on cooking, the odor diminishes to a mild onion flavor. Available forms: fresh; dried; freeze-dried (to 1-3% moisture, with a fresh-weight replacement of 1:10 or 1:13) The broad, flat, dark green tops can be used as a substitute for green onions. When eaten by cows, leeks impart a flavor to milk. 9800-12,000 seed/oz; 1 oz seed/100-ft row; 2 in. apart in rows 15 in. apart; germination period 8-12 days; plants mature in 100 days and are used when stems have a f- to 1-in. diam. 1 bunch = 4 leeks 1 serving = 1 stalk Composition (bulb, raw): moisture 85%; protein 2%; fat 0.3%; carbohydrate 11%; ash 1% Stems Variety Leaves Length Thickness Season American Flag Med. green 7.5-9 in. 1-1.5 in. 130 days Broad London 130 days (Large American Flag) Conqueror Elephant Med. Thick 85 days Giant Musselburgh Med. green 2 in. 150 days London Flag Odin Scotch Flag Titan Dark green 6 in. 70 days Tivi Unique Dark 7.5 in. 2 in. 100 days blue-green Storage: 32°F; 90-95% relative humidity; storage life 1 month See onion, green See Part 2: Minerals, Food; Planting Density; Storage; Sugar, Vegetables; Vegetable Composition; Vegetable Planting Chart; Vegetable Plants; Vegetables, Classification; Vegetable Storage leek soup Available as a dehydrated soup mix Prepared Composition Dehydrated with water Moisture (%) 2.5 92.8 Protein (%) 11.2 0.8 Fat (%) 10.9 0.8 Carbohydrate (%) 60.8 4.5 Fiber (%) 1.4 0.1 Ash (%) 14.6 1.1 lees (dregs; heel; pomace) 1) The grape skins that are left in the vat after pressing and that are pressed again to release residual wine. 2) The settlings of any liquid; the sediment, or dregs, of a liquid. 3) The sediment in wine or liquor See sediment leg A lower limb; one of a pair of rear limbs of a meat animal See poultry legs See Part 2: Bone; Bone in Retail Cuts; Lamb Cuts; Lamb Cuts and Uses; Lamb Roasting; Lamb, Wholesale Cuts; Meat Composition; Meat Identification; Meat, Servings Per Pound; Pork Cuts and Uses; Pork Wholesale Cuts; Poultry, Dressing Percentage; Roasting, Time and Temperature; Turkey Composition; Veal Chart; Veal Cuts; Veal Cuts and Uses; Veal Roasting; Veal Wholesale Cuts leg bone See Part 2: Beef Wholesale Cuts; Lamb Wholesale Cuts; Pork Wholesale Cuts; Veal Wholesale Cuts Leghorn A Mediterranean class of chickens that is early-maturing, is a good egg producer, and lays a white-shelled egg. Varieties (an asterisk indicates that there is also a Bantam variety): Rose-comb dark brown Rose-comb light brown Rose-comb white Single-comb black Single-comb black-tailed red Single-comb buff Single-comb Columbian Single-comb dark brown Single-comb light brown Single-comb red Single-comb silver Single-comb white* See Part 2: Poultry Breeds and Varieties legnicka A moist, uncooked, smoked Polish sausage made from fine- or medium-chopped, medium-sea-soned pork, with plasma added, stuffed into artificial casings leg of lamb A meat cut that can be prepared in several lengths, but is usually cut in front of the hip bone See also American leg of lamb; French leg of lamb legume (family Leguminosae) A family of plants that can obtain a major portion of their nitrogen by fixation of atmospheric nitrogen from the soil by bacteria (Rhizobium spp.) that live symbiotically in nodules on the roots; a plant that uses atmospheric nitrogen by utilizing nitrogen-fixing nodules on their roots; a plant that has the ability to live symbiotically with microorganisms which can fix atmospheric nitrogen in a form usable by plants, e.g., beans, lentils, peas, and soy beans See pulse See Part 2: Sugar, Legumes; Vegetables, Classification 424 legumin (avenin; plant casein) legumin (avenin; plant casein) A protein in legumes that is similar to casein Leguminosae See Part 2: Vegetables, Classification leguminous Having the ability, in combination with specific bacteria, to use atmospheric nitrogen from the soil Leicester A long-wool breed of sheep originating in central England See Part 2: Sheep Breeds leicester A hard, grainy, orange-colored cheese leicester cheese A hard English cheese made from whole cow's milk with rennet added; a mild and mellow English cheese with a rich, russet color and a slightly flaky texture; often used as a dessert cheese or cooking cheese leicestershire cheese A hard, flaky, tangy, orange (colored with annatto) cheese leiden A semihard, reduced-fat cheese made from cow's milk and flavored with cumin, cloves, or caraway seed; usually wheel-shaped leidse A semihard, reduced-fat cheese made from cow's milk and sometimes flavored with cumin, cloves, or caraway seed; usually wheel-shaped le moine A medium-flavored, semisoft cheese lemon (Citrus limon) A citrus fruit with yellow skin (a few varieties remain green even when mature) and a high concentration of citric acid in the pulp; the juice is used in flavoring, cooking, confectionery, and in preparing lemonade and is a good source of vitamin C (50 mg ascorbic acid per 100 g); it may be used as a substitute for vinegar when less tartness is desired; also complements flavor of seafood; bottled juice does not keep well after opening. The plant is also used as a rootstock for other citrus plants. The fruit is much sweeter if allowed to ripen on the tree. Varieties: Bonnie Brae Eureka—small, commercial tree; very popular Genoa Lisbon—commercial; very popular Messina Meyer—less-acid fruit Milan Ponderosa—large, mild-flavored fruit Sicily Villa Franca—commercial Refuse: rind and seed 30-38% 1 crate = 300-360 lemons 1 box (9.9 X 13 x 25 in.) = 76 lb 1 carton (10.25 x 10.7 x 16.4 in.) = 70 lb 3 lb, or 1 doz fresh lemons = 2 cups juice [1 cup = 250 g (8.7 oz)] 1 lb = 3-5 lemons = 4 med. lemons = \ pt juice 1 cup lemon juice = 5-6 lemons 1 avg.-sized lemon = 2-4 tbsp juice = l | - 3 tsp grated rind Composition Fruit, peeled Juice Peel Moisture (%) 90 91 82 Protein (%) 1 0.5 1.5 Fat (%) 0.3 0.2 0.3 Carbohydrate (%) 8 8 16 Ash (%) 0.3 0.3 0.6 pH 2.2-2.4 2.3-2.6 Storage: 32°F; 85-90% relative humidity; storage life 1-2 months; freezing point 28°F See also citrus fruit See Part 2: Citrus Fruit Storage; Essential Oils; Flavor Ingredients, Taste and Flavor Type; Flavors, Beverage; Fruit and Nut Rootstock; Fruit, Availability; Fruit Harvest Dates; Fruit Classification; Fruit Composition; Fruit Storage; Fruit Juice Flavors; Lemon Juice, Composition; Lemon Oil, Composition; Lemon Oil, Properties; Minerals, Food; Minerals (Trace), Limits; Organic Acids in Fruits and Vegetables; Plant Foods, Composition; Rot Spoilage; Standards, Processed Fruit and Vegetable Products; Storage lemonade A drink made from lemon juice, sugar, and water 1 gal = 16 eight-oz servings 1 doz lemons = 2 cups juice = 16 servings 1 cup = 8.4-8.8 oz lemon balm (Melissa officinalis) A sweet, aromatic, perennial herb with the odor and flavor of lemon; used for seasoning, salads, desserts, summer drinks, sauces, soups, liquors, perfumes, tea, and nectar (for bees) See balm lemon cheese See lemon curd lemon cream pie One-sixth of a pie (66 g) contains 92 mg sodium. lemon cucumber A yellowish white, rounded cucumber with a delicate flavor Storage: in refrigerator; peel before use See cucumber, lemon lemon curd (lemon cheese) A preserve made with lemons, sugar, butter, and eggs lemon drops See candy lemon extract (lemon essence) 5% by volume of oil of lemon, which is obtained by pressure from the peel or rind of a lemon Oil of lemon Citral Extract type Source (% by vol.) (min.) Lemon (min. Oil of lemon 0.2% 80% by or lemon peel vol. of ethyl alcohol) Concentrated Oil of lemon 20-60 (min.) 0.8% or lemon peel Terpeneless 2% Nonalcoholic Oil of lemon, 20 (min.) cottonseed oil lemon filling Available as a commercial product that contains algin, color (artificial), egg, fruit acid, lemon flavoring, lemon juice, salt, starch, sugar, vegetable gum, and vegetable shortening lemon gin A lemon-flavored liqueur lemongrass (Andropogon nardus; A. schoenanthus) An herb that has the fragrance of lemon and looks like a fibrous green onion (but with a pungent, lemonlike flavor); a lemon-flavored grass that contains the essential oil citral; available fresh or dried Uses: Fresh leaves—a tonic tea Oil (extracted from young leaves)—perfume; often miscalled oil of verbena Young leaves—cattle feed lemongrass oil A volatile oil obtained by steam distillation of lemongrass; Types: East Indian (also called British Indian, cochin, and native)—sp. gr. 0.894-0.905 West Indian—from Guatemala and Madagascar; sp. gr. 0.868-0.894 Used as a lemonlike flavoring agent in food Storage: full, tight, glass container in a cool, dark place lemon juice The juice from lemon pulp; often bottled (will lose flavor shortly after opening); contains citric and ascorbic acid; used in some frozen fruits as an antidarkening agent 1 cup frozen concentrate = 8.6 oz 1 cup = 8.6 oz 1 tbsp = 0.5 oz 1 tbsp = ^ tsp crystalline citric acid lemon-lime A carbonated beverage made with lemon juice with a small amount of lime juice See Part 2: Beverage, Carbonated, Ingredients lemon meringue pie One-eighth of a 9-in. pie contains 270 calories lemon oil The oil obtained by pressure from lemon rind, skins, or juice (the oil and juice are expressed from lemons and the oil is then separated from the juice); the volatile oil expressed (with the aid of heat) from the peel of Citrus limon; sp. gr. 0.848-0.855; the oil is mixed with water and alcohol and used as a lemonlike flavoring agent. Storage: full, tight container in a cool place lemon pickle Sweet or salty lemon with or without oil lemon sole A saltwater flatfish used for food Northeast Atlantic—Microstomus (Pleuronectes) microcephalus; M. limanda, M. kitt Oceania—Peltotretis flavilatus See sole lemon-spiced tea A scented tea made from lemon granules and black tea lemon thyme A lemon-flavored variety of thyme; used as a substitute for lemon lemon verbena (Lippia citriodora) A perennial herbaceous shrub whose aromatic, lemon-flavored leaves are used to make perfumes, to flavor jellies, in salads, and to make an infusion for a cooling drink lemon, zest of Grated lemon peel length Describes a lingering taste in wine lenkki A moist, cooked, smoked Finnish sausage made from finely chopped, mildly seasoned (with potato flour) beef and pork stuffed into 45-mm artificial casings les orrys 425 Lent The interval between Ash Wednesday and Easter; a time of fasting and penitence observed in various Christian churches during which abstinence from certain foods is often practiced lentil (dahl; dal; dhal; Lens culinaris; L. esculenta) A leguminous plant whose flat, thin, disk-shaped seeds (round, |-in. diam., convex on both sides) are dried and used in soups and stews; 1-2 pea-sized seeds are contained in the flattened pod; the seeds may be green, greenish brown, golden brown, reddish, or mottled. Lentils do not have to be soaked before using in a recipe; the highest grade is U.S. No. 1. A similar legume (monantha vetch) is grown on the west coast of the United States. To cook: Add 2 cups of lentils to 5 cups of water and 2 teaspoons of salt and boil for 30 minutes. 1 lb, dried = 2.25-2.5 cups = 10-13 servings = 5 cups, cooked 1 cup, dried = 190 g (6.7 oz) 1 cup, cooked = 200 g (7.1 oz) Composition (dried seed, raw): moisture 11%; protein 25%; fat 1%; carbohydrate 60%; ash 3%; fiber (rooked) 4% Storage (dried): tightly covered; 50-70°F; keep dry; do not mix with older product; will keep for several months See Part 2: Beans, Dry, Cooking; Beans, Peas, and Lentils Label; Minerals, Food; Seed, Chemical Composition; Vegetable Servings lentil with ham soup Available as a canned soup Composition: moisture 85.7%; protein 3.7%; fat 1.1%; carbohydrate 8.2%; fiber 0.6%; ash 1.2% leona A coarsely ground, cooked sausage leppet-so A sour snack made from fermented tea leaves Leptospira Finely coiled, aerobic organisms (6-20 yum long) some of which are pathogenic to humans and animals See Part 2: Microorganism, Media leptospirosis 1) Lepto, a highly contagious disease of cattle, hogs, dogs, rodents, and humans; blood tests and vaccinations are available. 2) Redwater, a condition that destroys red blood cells les aydes A French cheese lescin A Russian cheese made from sheep's milk with rennet added lesheleshele A sour porridge made from maize or sorghum lesion An abnormal, unhealthy change in a tissue or loss of function of a tissue lesion nematode (Pratylenchus spp.) A parasitic nematode that reduces the yield and quality of sweet potatoes les laumes A French cheese les orrys A semihard cheese, made from cow's (originally sheep's) milk, with a full, fruity flavor and sometimes flavored with peppercorns or pimento 426 lespedeza lespedeza An annual used for pasture and hay and as a cover crop Common {Lespedeza striata) Korean (L. stipulacea) Seed 25-50 lb/bu; plant 6-40 lb/acre; pH 6.0 Varieties: Climax; Kobe; Korean; Rowan Approximate nutrients used for 2 tons of hay: N 77 lb; P2O5 16 lb; K2O 41 lb See Part 2: Seed, Germination lespedeza, sericea {Lespedeza cuneata) A perennial grass used for forage and erosion control; seed 60 lb/bu; plant 20-40 lb/acre; pH 6.0; harvest when 12 in. tall, 2-3 times per year Varieties: Common; Arlington les riceys A ricroi-type cheese matured in ashes or vine stems lesser cornstalk borer (Elasmopalpus lignosellus) An insect that attacks sorghum less than The symbol used in scientific notation is < ; the notation for "less than or equal to" is < (or lethal dose See acute toxicity Letheen broth A medium made with trypticase glucose extract, lecithin, and polysorbate 80; used for testing the action of quaternary ammonium compounds in cleaning (phenol coefficient) leting A sorghum beer lettuce {Lactuca sativa) An annual or biennial plant, originally from Central Asia, belonging to the daisy family and used as a salad green; 25,000-35,000 seed/oz; germination period 4-10 days; head lettuce: seed | oz/100-ft row; thin to 12 in. apart in rows 15 in. apart, matures in 60 days; leaf lettuce: seed \ oz/100-ft row, thin to 6-10 in. apart in rows 15 in. apart, matures in 70 days. Types: Asparagus or Pamir—does not form a head; thick, swollen stems (which may be cooked) and long, narrow leaves Bibb, Limestone—a variety of butterhead; tender with a sweet, buttery taste; small, cup-shaped head with green exterior and white interior Boston (also called butterhead, Big Boston, or Bibb)—an American variety of butterhead with med.-large, tender leaves tinged with reddish brown; flat-topped, loose, oval head with dark green exterior and almost white interior Cos (also called romaine)—England French—forms a loose head or no head; slightly pungent taste and flavorful; pale, fleshy stem; can be eaten raw or cooked Head lettuce (L. sativa var. capitata)—includes butterhead and crisphead varieties Butterhead—forms small, cup-shaped head with green exterior and white interior Crisphead—forms a firm head with medium green exterior and light green interior; durable in handling and storage Iceberg (also called New York, crisphead, or head lettuce)—a good shipper with a firm head, medium green exterior, and light green interior Leaf lettuce {L. sativa var. crispa)—lettuce that does not form a head; includes many varieties; leaves may be curly, smooth, shaped like oak leaves, or have ruffled edges; pale to dark green Mache (lamb's lettuce, or corn salad)—a poor shipper; grows as small bunches of spoon-shaped leaves; light to dark green; tangy or nutty flavor Oakleaf—a leaf lettuce with leaves shaped like oak leaves Romaine [also called cos or celery lettuce (L. sativa var. longifolia or augustana)]—elongated head with stiff leaves, dark green exterior, and light green interior Trevisse—looks like radicchio (speckled with red); shaped like romaine Type and variety Season Leaves or head Crisphead Fairton Fulton Great Lakes 80 days Med. size, solid; med. green Iceberg Types 82 days Large, compact; blanched heart; light green, wavy outer leaves Imperial Ithaca 85 days Very hard; 5 x 4 in.; dark med. green Oswego Leaf Black Seeded Early; Light green, frilled; Simpson 45-60 days white center Grand Rapids 43-60 days Light green, frilled Green Ice Matchless 50-60 days Oakleaf 40 days Oak-leaf-like, dark green leaves; heat-resistant Prizehead 45 days Curled, reddish outer leaves; green, mild inner leaves Red Salad 50 days Frilled and crisp Bowl Ruby Salad Bowl 45-60 days Curly, wavy leaves; large, med. green; heat-resistant Slobolt Crisp and mild; heat-resistant Boston Butter King 70 days Thick, med. green leaves Deci Minor 50 days Grown in greenhouse White Boston 66 days Light green, tender less time than most) Butterhead Bibb 57 days Dark green; loosely folded; inside blanched Buttercrunch 65 days Med. size, compact; thick leaves Fordhook 78 days Deep green outer leaves; yellow heart Hot Weather 82 days Big Summer Bibb Tom Thumb 65 days Tennis-ball size, solid; med. green; blanched heart Romaine, or cos (celery lettuce) Barcarolle 65-70 days Loose, large head Paris Island 75 days Dark green; vigorous; mosiac-resistant Paris White 83 days Light green; very large, 10 in. tall; green-white heart; self-folding (requires no tying) Valmaine 70 days Dark green; vigorous levulans 427 Composition: moisture 94-95%; protein 1-1.3%; fat 0.1-0.3%; carbohydrate 2.5-3.5%; ash 0.6-1%; fiber 1.6%; pH 6.0 Refuse: 15-30% stalk and outer leaves Equivalents: 1 crate (13 x 18 x 21.6 in.) = 70 lb 3 heads of lettuce for serving salad = 50 servings 1 lb, loosely packed = 10 cups 1 lb = 1 med. head = 6.2 cups, torn = 1 small iceberg head = 2.5 cups, torn 1 head Bibb lettuce = 12 leaves 1 head romaine = 10 leaves 1 med. head iceberg = 8 cups, torn 1 head leaf lettuce = 4 cups, torn 1 small head romaine = 4 cups, torn 1 cup chunks = 2.6 oz 1 cup leaves 2.3 oz 1 cup, chopped = 2 oz 1 cup, chopped = 50 g 1 serving = | - | med. head Storage: Wash and dry; store in refrigerator (32CF), in crisper or plastic bags (90-95% relative humidity); use within 1-4 days. Chilling preserves freshness; before serving, lettuce can be placed in a plastic bag and placed in the freezer for a few minutes for extra crispness. See also Australian lettuce; Bibb lettuce; Boston lettuce; Bronze Beauty lettuce; Grand Rapids lettuce; Iceberg lettuce; leaf lettuce; New York lettuce; Oakleaf lettuce; Prizehead lettuce; romaine lettuce See Part 2: Ascorbic Acid; Calories, Daily Recommendations; Food, Composition; Fruit and Vegetables, Diseases; Iron; Lettuce Types; Minerals, Food; Niacin; Nitrate, Vegetables; Phosphorus; Plant Foods, Composition; Planting Density; Potassium; Riboflavin; Riboflavin, Food; Storage; Sugar, Vegetables; Thiamin, Transit Temperature; Vegetable Composition; Vegetable Planting and Maturity Chart; Vegetable Planting Chart; Vegetable Plants; Vegetables, Classification; Vegetable Storage; Vegetable Yields; Vitamin A lettuce aphid An aphid that damages lettuce and endive plants in the eastern and southern (Macrosiphum ambrosiae) and in the western (M. barri) United States lettuce, Asparagus (Pamir lettuce; Lactuca sativa var. angustana) A variety of cos lettuce that does not form a head; the thick stems are used for food. lettuce, Indian A round-leaved winter green that is used like spinach lettuce, Indian tree A coarse lettuce that is used like spinach lettuce laver (green laver; Ulva lactuca; U. latissima) An edible seaweed lettuce mosaic A viral disease of lettuce that causes a light to dark green mottling pattern and stunted plants lettuce-root aphis A pest that attacks the roots of lettuce and of some trees and weeds lettuce, sea (Cramba maritima) An edible seaweed that is rich in iodine leucine A monoamino-monocarboxylic essential amino acid OH C H , - CH—CH9 — CH—C CH, NH, Used as a nutrient or dietary supplement Storage: well-closed container See Part 2: Amino Acids; Amino Acid, Solubilities; Corn, Amino Acids; Egg Products, Nutritive Value; Grain Analysis; Manure Analysis; Milk, Amino Acids; Seed, Chemical Composition; Wheat, Amino Acids; Wheat Products, Amino Acid Compositions leucocyte See white blood cell Leuconostoc A genus of sphere-shaped microorganisms; some species used in butter starters See Part 2: Spoilage, Carbohydrate Foods leuko- A prefix used to indicate white leukocyte A colorless, nucleated, ameboid blood cell Leunasaltpeter A mixture of ammonium nitrate and ammonium sulfate used as a fertilizer levamisole hydrochloride A drug that is used as a wormer level playing field The concept that farmers should have equal treatment under government policies and an equal opportunity to compete for markets leveret A small and very young hare leverworst A moist, cooked, unsmoked Belgian sausage made from medium-seasoned pork stuffed into beef or pork casings leverworst, Berliner A moist, cooked, smoked or unsmoked Dutch sausage made from finely chopped, medium-seasoned beef and pork stuffed into artificial casings leverworst, haagse A moist, cooked, smoked or unsmoked Dutch sausage made from fine- or coarse-chopped, mildly seasoned beef and pork, with coarsely chopped fat, stuffed into beef or artificial casings Levine The microbiologist who developed the eosin methylene blue medium, which is used for differentiation of enteric bacilli, including coliform organisms, Escherichia coli, and Aerobacter aerogenes See Part 2: Microbiological Examination of Dairy Products; Microbiological Media; Microorganism, Culture Media, Dairy and Food Products Levine EMB agar See Part 2: Microorganism, Culture Media, Water and Sewage, Standard Methods; Microorganism, Media; Microorganism, Selective and Differential Broths and Media, Water Filtration Plant levkas salami A dry, uncooked, unsmoked Greek sausage made from coarsely chopped, medium-sea-soned pork, with pieces (1 cm3) of pork fat, fermented and stuffed into pork or artificial casings levorotatory [I; ( - ) ] The ability of an asymmetric compound to rotate polarized light to the left levroux A valengay-type cheese made from goat's milk levroux cheese A French cheese levulans [(C6H10O5)J A polysaccharide made up of levulose units and found in many plants 428 levulose levulose See fructose levure A paste of flour and water that is used for sealing lids of cooking containers to retain flavor leyden A semihard, reduced-fat, usually wheel-shaped cheese made from cow's milk and sometimes flavored with cumin, cloves, or caraway seed leyden cheese A hard, goudalike Dutch cheese flavored with cumin seed and cloves or caraway seed See nokkelost cheese lezay A valengay-type cheese made from goat's milk Li The symbol for the element lithium li A rice wine liaison Using a thickening agent liao-pau A rice beer liban A type of kefir Libbee A variety of clingstone peach libido Of animals, the male sex drive licanic acid See Part 2: Fatty Acids and Their Properties lice Parasitical insects of several species that live on cattle, horses, and swine; may be reddish, bluish, or dark gray lichee See litchi lichen A plant composed of a fungus and an alga in a type of mutually beneficial union called symbiosis; color may be greenish gray to yellow-brown; found on rocky areas, trees, etc.; the chemical indicator litmus is made by fermentation of lichens. licorice (liquorice; Glycyrrhiza glabra) The dried rhizomes of a perennial herb belonging to the pea family; they are chewed, powdered, extracted with liquid, and used to flavor sweets and soft drinks. See Part 2: Minerals (Trace), Limits; Water Activity, Organisms and Food licorice extract Obtained from the rhizomes of the licorice plant, which are ground into pulp and boiled in water; the extract is concentrated by evaporation. lid A cover for a cooking utensil or storage container See closure; cover See Part 2: Glass Jar Tops liebfraumilch Any of several quality white wines from the Rhine region that are mild and semisweet and are considered to have a pleasant character Liebig, Justus von A German who developed the ideas of food composition, food analysis, and the metabolism of carbohydrate, fat, and protein in the body; he also showed that protein was needed in the diet. liederkrantz A semisoft cheese, similar to brie, with a strong flavor and aroma Liederkranz The proprietary name for a soft, creamy yellow, medium-strong cheese that is slightly less pungent than limburger and is ripened by surface bacteria; a dessert cheese made from cow's milk and sold as small ( l | x 2\ X 1 in., 120 g), red rectangles. Composition: moisture 52%; protein 16-17%; fat 28%; salt 1.5%; ash 3.5% See Part 2: Cheese, Vitamin Content; Vitamin A, Milk and Mild Products life cycle The series of stages through which an individual passes: genesis, growth, maturation, reproduction, and death life expectancy The average life-span of adult men and women, based on statistics and published in tabular form LIFO Last in, first out ligament A strip or band of fibrous tissue that attaches one bone to another or that supports the viscera ligamentum nuchae (back strap) A ligament of the neck that supports the head See Part 2: Beef Rib Nomenclature; Connective Tissue, Composition ligase An enzyme that catalyzes the linking together of two substrate molecules in a process that includes the breaking of a pyrophosphate bond light 1) Radiation of any wavelength of the electromagnetic spectrum; its velocity is 3 x 1010 cm/s (186,000 mi/s); the wavelength range of visible light is 3.9-7.7 x 10 ~5 cm. Frequency is the ratio of velocity (in centimeters per second) to wavelength (in centimeters); microwave frequencies are used in cooking; X-rays and gamma rays are used in food preservation. See also radiation. 2) Of food, often used to indicate that a food has a low level of a particular component (e.g., cholesterol or sodium); there is no legal definition, but a list of nutritional analysis (including calories) is required. See also lite light ale See pale ale light calf skin A calf skin weighing less than 9 lb light cowhide A cowhide weighing between 30 and 53 1b light filth The count of insect fragments taken from an extraction, which determines cleanliness lightning-type jars Jars with bail-wire clamps lights The lungs of slaughtered cattle, pigs, or sheep; a portion of the offal obtained during animal slaughter and dressing; sometimes labeled "lites" light steer hide A steer hide weighing between 48 and 58 lb lightvan A white, brined cheese made from sheep's, goat's, or cow's milk light whiskey A light-bodied whiskey distilled to a high alcoholic content and then diluted. It is aged in uncharred barrels light-year (ly) A measure of distance 1 ly = 9.4609 x 1012 kilometers (km) = 5.9 x 1012 miles (mi) lignin (crude fiber) An amorphous polymer found in wood (25-30%), the balance being cellulose; its exact chemical composition is unknown, but coniferyl alcohol is thought to be the monomer from which it is made. C H = C H HO —C ^ C —CH = CHCH2OH CH—CH OCHo It is used to cement cellulose fibers together; in papermaking, it is separated from cellulose in the digestion process; it is indigestible by humans because it resists hydrolysis by enzymes or human intestinal bacteria. See Part 2: Histochemical Test lignite The lowest grade of coal, often called brown coal; it is the next stage after peat in the coal formation cycle. See Part 2: Fuel, Heating Value lignoceric See lignoceric acid lignoceric acid [CH3(CH2)22COOH] A saturated fatty acid occurring in peanut oil and found in brain lipids See Part 2: Fats and Oils, Fatty Acid Composition; Fatty Acids and Their Properties; Fatty Acids; Fatty Acids, Fats and Oils; Saturated Fatty Acids ligueuil A cheese made from cow's milk ligule The papery, triangular structure at the base of a leaf lilac blight See pseudomonas blight Liliaceae The botanical name for the lily family See Part 2: Vegetables, Classification lilley A bittersweet vermouth lima bean See bean, lima; butter bean See Part 2: Potassium lima bean agar See Part 2: Microorganism, Media limb One of the appendages of an animal, as an arm, a leg, or a wing limburger A soft to semisoft (occasionally semihard), strong-flavored, rectangular cheese made from cow's milk and ripened by surface bacteria limburger cheese (algau; briol; carinthian; emmersdorf; grottenhof; lanark; limburg; marian-hof; morin; Saint Michels; schutzen; tanzenberg) A soft, creamy, white dessert cheese from Belgium with a pungent aroma and a robust, nutlike flavor; it is made from whole or partly skimmed milk and sold in a brick shape with a brownish exterior or packed in jars; ripened 1-2 months Composition: moisture 45-49%; protein 20-22%; fat 27-28%; carbohydrate 0.5-2%; fiber 0%; salt 2%; ash 3-4%; sodium 227 mg/oz See Part 2: Cheese Characteristics; Cheese, Vitamin Content; Milk and Cheese, Composition; Vitamin A, Milk and Milk Products lime [fruit (sweet lemon; Citrus aurantifolia; C. limetta)] A small citrus tree that bears a fruit with a yellowish (Key) or greenish (Persian or Tahitian) skin; the fruit (1 med. lime has a l |- in. diam.) has a high ascorbic and citric acid content and is used to flavor food, as a condiment, in pies and drinks, or mixed with water and sugar and sold as a beverage. The flowers are used as a flavoring; the juice and rind are used like lemon (less tart than lemon). Varieties: Dominican Key, or Mexican ( C aurantifolia)—less resistant to disease and smaller fruit than Tahitian limes; seedy fruit; delectable flavor lime rickey 429 Tahitian, Persian, or Bearss (C. latifolia)—dis-ease-resistant; very productive; large, seedless fruit Equivalents: 1 box = 80 lb 3 limes = 0.25 cups juice 2 limes = 1 med. lemon 1 med. lime = 1.5-2.4 oz = 2 tbsp juice = 1.5 peel, shredded Composition (juice): moisture 90%; protein 0.3%; fat 0.1%; carbohydrate 9%; ash 0.3%; pH 1.8-2.2 Storage: Lime does not keep well; it dries out quickly and loses its juiciness; store at 48-50°F; 85-90% relative humidity; storage life 6 weeks See also citrus fruit See Part 2: Citrus Fruit Storage; Essential Oils; Flavors, Beverage; Fruit and Nut Rootstock; Fruit, Availability; Fruit Classification; Fruit Composition; Fruit Juice Flavors; Fruit Storage; Lime Juice, Composition; Lime Oil, Composition; Lime Oil, Properties; Minerals (Trace), Limits; Organic Acids in Fruits and Vegetables; Storage; Transit Temperature lime [material (calcium oxide; quicklime)] (CaO) The second-highest-volume chemical produced in the United States; derived from limestone (CaCO3) by heating at high temperature; aids in the hardening of egg shells; used as a soil conditioner (supplies calcium and other plant nutrients, reduces soil acidity, and improves the physical character of heavy soil). High-calcium or high-magnesium limestone rock is ground very fine to yield pulverized limestone of six possible types: Burnt lime (quicklime) High-calcium High-magnesium Pulverized lime High-calcium High-magnesium Slaked lime High-calcium High-magnesium Quicklime can be scattered on moist surfaces as a disinfectant. See builder's lime; burnt lime; caustic lime; hydrated lime; lump lime; precipitated lime; quicklime; slake; water-slaked lime See Part 2: Fertilizer Materials; Liming Materials lime defecation The clarification of juice with milk of lime lime juice Quality varies with color from red (lowquality juice) to straw-colored (high-quality juice) 1 cup fresh juice = 8.7 oz limen Threshold (of a physiological effect) lime oil A volatile oil steam-distilled from the fruit of Citrus aurantifolia trees; used as a limelike flavoring agent in food Storage: full, tight, glass container in a cool, dark place lime pickle A sweet or salty pickle, with or without oil, made from limes limequat A hybrid between a Key lime and a kumquat; produces an acid fruit lime rickey A sweetened beverage made from carbonated water with 6% lime and lemon juice 430 limerick ham limerick ham A country ham that is peat-smoked limestone (CaCO3) A source of lime; ordinary limestone contains min. 94% CaCO3; dolomites, or dolomitic limestone, may contain large quantities of magnesium carbonate; ground limestone weighs 2.4 lb/qt; food-grade limestone is used in food to produce texture and as a release agent for chewing gum. Limestone Composition Regular Dolomitic Dry matter (%) 100 99 Calcium (%) 34 22 Magnesium (%) 2 10 Storage (food-grade): well-closed container See agricultural limestone; burnt lime; dolomitic limestone; lime See Part 2: Fertilizer; Fertilizer Materials; Liming Materials Limestone A hill breed of British sheep Limestone lettuce See Bibb lettuce lime-sulfur An inorganic insecticide lime, Tahitian See Tahitian lime limited feeding A feeding system that gives an animal less feed than it would like to eat; to reduce finishing limiting amino acid The essential amino acids that has the greatest percentage deficit with respect to amino acid requirements limonaya vodka A lemon-flavored vodka limonene A flavoring compound found in orange oil CH3 CH CH2 Q C = CH2 CH3 Used as a citruslike flavoring agent in food; sp. gr. 0.838-0.844 Storage: with a preservative in a full, tight, container in a cool, dark place Limousin A breed of beef and work cattle, known for feed efficiency, from west-central France and light yellow (wheat-colored, lighter around eye and muzzle as well as head and belly areas) to golden to red, with horns spreading forward and upward limpa A Swedish bread limpet (Patella vulgata) A small, edible gastropod mollusk linaloe oil (Bursera delpechiana) An essential oil obtained by distillation of the Mexican linaloe tree; used as a flowery flavoring agent in food; sp. gr. 0.876-0.884 Storage: full, tight, glass container in a cool, dark place See Part 2: Essential Oils linalool A terpene alcohol found in the volatile oils of many plants OH Used as a floral-like flavoring agent in food; sp. gr. 0.858-0.868 Storage: full, tight, glass container in a cool place linalyl acetate OC = O CH3 Used as a floral-like flavoring agent in food; sp. gr. 0.895-0.915 Storage: full, tight container in a cool, dark place linalyl benzoate Used as a flavoring agent in food; sp. gr. 0.980-1.000 Storage: full, tight, glass container in a cool, dark place linalyl isobutyrate O II O—C—CH(CH3)CH£ Used as a fruity flavoring agent in food; sp. gr. 0.882-0.888 Storage: full, tight, glass container in a cool, dark place linalyl propionate O —C—CH,CH3 II O Used as a floral-like flavoring agent in food; sp. gr. 0.894-0.902 Storage: full, tight, glass container in a cool, dark place Lincoln A long-wool breed of sheep originating in northeastern England See Part 2: Sheep Breeds Lincoln bean See soybean lincoln cheese A soft cream cheese lincolnshire plum loaf A tea bread with currants lincomycin A drug used to control and treat dysentery lindane A poisonous, chlorinated hydrocarbon insecticide (gamma-benzene hexachloride) Cl C Cl See also benzene hexachloride See Part 2: Insect Control linden (Tilia americana; T. cordata) A large tree whoseflowers are used for tea, in green salads, or to make honey linden flower See linden lindisfarne A sweet, whiskey liqueur flavored with honey Lind, James A Scottish surgeon who wrote A Treatise on Scurvy and showed that scurvy could be prevented by eating oranges and lemons line To cover the bottom and sometimes sides of a container with paper or thin slices of food line-breeding The mating of related animals, but not animals as closely related as for in-breeding line per square centimeter (line/cm2) A measure of magnetic flux density 1 line/cm2 = 1 gauss (G) line per square inch (line/in.2) 1 line/in.2 = 0.155 gauss (G) = 1.55 x 10 ~5 weber per square meter (Wb/m2) = 1 x 10 ~8 weber per square inch (Wb/in.2) = 1.55 x 10 ~9 weber per square centimeter (Wb/cm2)ling 1) Long cod, sea burbot; a large cod that is used for food and is available fresh, salted, and/or smoked Types: Blue (Molva dipterygia) Canada—freshwater burbot (Lota lota maculosa) Common (M. molva) Mediterranean (M. elongata) Oceania—Genypterus blacodes; G. microstomus See hake See Part 2: Vitamin D, Fish 2) Mountain cranberry See water chestnut lingcod (Ophiodon elongatus) Afinfish that is used for food, with tender, white meat, and light to moderateflavor; not a true cod but a member of a family of saltwater fish called greenlings; weighs 5-40 1b lingende A steamed chindanda made from millet or sorghum lingonberry (crowberry; Empetrum nigrum) A small, wild cranberry with a berry similar to the cranberry but not as tart; shipped in water to prevent spoilage linguica (chovrica; linguisa; longaniza) 1) A semidry, uncooked, smoked (.12 h) or unsmoked American sausage made fro'm medium- to coarse-chopped, medium-seasoned (with garlic) pork, cured in vinegar for 2-3 days before being stuffed into a large-diameter link or ring (beef or pork) casings. 2) A fresh (can also be cured) and cooked variety of Porlinolenic acid 431 tuguese sausage, made from pork, that contains vinegar, nonfat dry milk, cinnamon, garlic, cumin seed, paprika, and red pepper linguica mista A semidry, cooked, smoked Brazilian sausage made from medium-chopped, medium-sea-soned beef and pork stuffed into pork casings linguica tipo Calabreza A semidry, cooked, unsmoked Brazilian sausage made from medium-chopped, heavily seasoned pork stuffed into pork casings linguica tipo Portuguesa A semidry, cooked, smoked Brazilian sausage made from medium-chopped, heavily seasoned pork stuffed into pork casings linguica tipo Toscana A moist, uncooked, unsmoked Brazilian sausage made from medium-chopped, mildly seasoned pork stuffed into sheep casings linguine A pasta product in the shape of long, thin, flat noodles linguisa (longaniza) An uncooked Portuguese sausage made from coarsely ground pork butts seasoned with garlic, cumin seed, and cinnamon; cured in vinegar and smoked See linguica link 1) A measure of length or distance used in surveying 1 link (surveyor's) = 7.92 inches (in.) 25 links = 1 rod 1 link (engineer's) = 12 in. 2) A section or segment of sausage. 3) To join by interlocking or external attachment; e.g., a linked-chain fence; link sausage; chemical crosslinking See Part 2: Sausage Identification Link, K. P. An American biochemist who discovered the antagonist to vitamin K in spoiled sweet clover linoleic acid (9,12-octadecadienoic acid) CH3(CH2)4CH=CHCH2CH = CH(CH2)7COOH An essential, polyunsaturated (two cis double bonds) 18-carbon fatty acid found in drying oils (cottonseed, linseed, etc.); a fatty acid that is essential for humans See Part 2: Beans, Peas, and Nuts; Dairy Products, Composition; Egg Composition; Egg Products, Nutritive Value; Fats and Oils, Composition; Fats and Oils, Fatty Acid Composition; Fatty Acids; Fatty Acids and Their Properties; Fatty Acids, Fats and Oils; Fish and Shellfish, Composition; Fruit Composition; Grain Products, Composition; Meat Composition; Oils, Seed and Fruit; Olives and Pickles, Composition; Poultry Composition; Sausage Composition; Seed, Chemical Composition; Soups, Composition; Sugars and Sweets, Composition; Unsaturated Fatty Acids; Vegetable Composition; Wheat, Fatty Acids; Wheat ProcTucts, Composition linolenic acid [CH3(CH2CH = CH)3(CH2)7COOH] A polyunsaturated (three cis double bonds), 18-carbon fatty acid found in many vegetable oils; it is a fatty acid that is essential in the diet of a human infant for complete nutrition 432 linolenic acid See Part 2: Fats and Oils, Composition; Fats and Oils, Fatty Acid Composition; Fatty Acids; Fatty Acids and Their Properties; Fatty Acids, Fats and Oils; Oils, Seed and Fruit; Seed, Chemical Composition; Unsaturated Fatty Acids; Wheat, Fatty Acids; Wheat Products, Composition linseed The seed of flax (Linum usitatissimum) linseed oil A fatty, drying oil obtained from flaxseed; forms a hard film by polymerization on exposure to air; used as a paint base, in linoleum, etc.; 2.80 lb flaxseed yields 1 lb oil; acid number 3.42; sp. gr. (20°/4°C) 0.9297 Smoke point Flash point Fire point Raw 325 163 540 287 667 353 Refined 320 160 588 309 680 360 See Part 2: Fats and Oils, Composition; Fats and Oils, Physical and Chemical Properties; Fatty Acids, Fats and Oils; Iodine and Saponification Values; Oil or Fat, Characteristics; Refractive Indices, Fats and Oils; Specific Gravities, Fats and Oils; Titer, Fats and Oils; Unsaponifiable Matter; Unsaturated Fatty Acids linseed meal A meal made from flaxseed; used as animal feed Flaxseed Mechanical Solvent Composition extraction extraction Dry matter (%) 91 90 Protein (%) 34 34.5 Fat (%) 5.5 1.5 Fiber (%) 9 9 Ash (%) 6 6 1 lb meal = 1.56 lb flaxseed New Process yields 29 lb/bu or 0.9 lb/qt. See Part 2: Oil Meals, Composition linuron See Part 2: Corn Herbicides linusic acid See Part 2: Fatty Acids and Their Properties lionesa A moist, cooked, smoked Uruguayan sausage made from finely chopped, mildly seasoned beef, with flour, stuffed into beef or artificial casings lip 1) The "vee" projection below a double seam, caused by the cover-hook metal. 2) See Part 2: Beef Rib Nomenclature lipase Any of a class of enzymes that catalyze the hydrolysis of fats to glycerol and fatty acids; found in gastric and pancreatic juices and produced by the liver, the pancreas, and some microorganisms See Part 2: pH Values of Biological Materials lipid A general term for fats, oils, and similar substances (such as waxes, hydrocarbons, lipids containing carbohydrate or phosphate, sterols, fat-soluble vitamins, essential oils, etc.); lipids occur in all living cells and are the major constituent of adipose tissue; lipids are nonpolar substances that are insoluble in water but soluble in ether and other fat solvents; in particular, substances of biological origin that are soluble in ether and insoluble in water See also fat; fatty acid See Part 2: Egg Products, Nutritive Value lipin A lipid lipochrome A lipid material that contains a color, e.g., the pigments in butter, egg yolk, and corn lipoic acid (6,8-thioctic acid) A growth factor for several microorganisms CH2CH2CH(CH2)4COOH s s lipolysis The breakdown of fats, involving the breaking of a triglyceride into glycerol and fatty acids lipolytic Fat-seeking; descriptive of the action of lipase enzymes lipoprotein A molecule containing lipids and amino acids; often found in cell membranes and nerve tissue lipski A medium-flavored, semisoft cheese lipski sir A soft cheese liptau A sharp, Hungarian cheese made from sheep's milk; often contains red peppers liptauer (liptai) A sour, processed cheese made from ewe's or goat's milk and flavored with butter, caraway, onion, and paprika liptoi turo A soft, white, creamy cheese made from ewe's milk liqueur A spirit-based alcoholic beverage that is flavored with spirit-extracted fruits or herbs or that is modified with cream, coffee, or chocolate and sometimes sweetened; a sweetened, flavored, and/or scented potent spirit (27-80% alcohol); cordials are a subdivision of liqueurs. Cremes—very sweet Eaux or elixirs—less sweet See cordial liqueur des Moines A yellow liqueur based on cognac digestive liqueur glass 1 glass = 1 oz liquidated damages Damages for breach of contract, determined and agreed upon by the contract parties liquidation The sale of a contract to offset a previously made purchase, or the purchase of a contract to offset a previously made short sale liquid cook To cook food in a moist atmosphere See Part 2: Beef Cuts; Beef Cuts and Uses; Cooking in Liquid, Time; Lamb Cuts; Lamb Cuts and Uses; Liquid Cooking of Meat; Pork Cuts; Pork Cuts and Uses; Pork Loin Cooking; Simmering Meat; Variety Meat, Cooking; Variety Meat Preparation; Veal Chart; Veal Cuts; Veal Cuts and Uses; Vitamin Retention, Meat liquidity The ability to supply funds or raise money by selling assets liquid petrolatum See mineral, oil, white liquid smoke A flavoring agent derived from or resembling wood smoke liquor 1) Ethyl alcohol with water and flavoring; a distilled alcoholic beverage (e.g., brandy, gin, rum, livarot 433 whiskey), as opposed to fermented beverages (e.g., wine and beer) 1 fifth = | gal (U.S.) = 16-17 1^-oz jiggers 1 qt = 20-21 11-oz jiggers Four jiggers contain 6 oz of liquor; average consumption at a cocktail party 2-4 drinks per person; average number of pre-dinner cocktails 2-3 drinks per person Consumption* Number Total of persons (oz) Fifths Quarts 4 24 1 0.75 6 36 1.5 1.13 10 60 2.5 2 12 72 3 2.25 *Four drinks per person ( l | oz liquor per drink) at a 3- to 4-hour party 2) A concentrated water solution of sugars (mother liquor). 3) The aqueous solution of juices, fats, and other water-soluble components remaining after a food product is boiled liquorice A perennial herb whose roots are extracted to yield a black, bittersweet confectionery See licorice Listeria A genus of microorganisms responsible for food poisoning See Part 2: Microorganism, Media list price The price published in a catalog or other publication litchi (litchee; lychee; Litchi chinensis; Nephelium litchi) A medium-sized tree that bears bunches of plum-sized, round to oval-shaped, crimson fruit with a warty rind; the jellylike, edible pulp (cream to white) surrounds a single, large, brown seed. The pulp has a sweet-acid flavor and is eaten fresh, canned, preserved in syrup, and made into litchi nuts (which resemble raisins) by drying; the flavor of fresh and dried fruit is very different Varieties: Mauritius; Sweetcliff Composition Dried Raw Moisture (%) 22 82 Protein (%) 4 0.9 Fat (%) 1.2 0.3 Carbohydrate (%) 71 16 Ash (%) 2 0.5 See also lychee; lychee browning lite A variant of the word light that is often used in product names to indicate a low level of some constituent; there is no legal definition, but a list of nutritional analysis (including calories) is required. liter (1; litre) A measure of volume 1 1 = 16894 minims (Brit.) = 16231 minims (U.S.) = 1000.027 cubic centimeters (cm3) = 1000 milliliters (ml) = 270.5179 drams (U.S., fluid) = 100 centiliters (cl) = 61.0234 cubic inches (in.3) = 35.196 ounces (oz; Brit., fluid) = 33.814 ounces (oz; U.S., fluid) = 10 deciliters (dl) = 2.11336 pints (pt; U.S., fluid) = 1.0567 quarts (qt; U.S., liquid) = 1 cubic decimeter (dm3) = 0.9081 dry quart (qt; U.S., dry) = 0.8990 quart (qt; Brit.) = 0.264178 gallon (gal; U.S., liquid) = 0.22702 dry gallon (gal; U.S., dry) = 0.21998 gal (gal; Brit.) = 0.1 decaliter (dal) = 0.03531 cubic feet (ft3) = 0.02838 bushel (bu; U.S., dry) = 0.01 hectoliter (hi) = 8.387 x 10 " 3 barrel (bbl; U.S.) = 0.001308 cubic yard (yd3) = 1 X 10 ~3 cubic meter (m3) See Part 2: Water, Weight and Volume liter per hectare (1/ha) Volume per unit area 1 1/ha = 0.107 gallon (U.S.) per acre [gal (U.S.)/acre] = 0.089 gallon (Imp. or Brit.) per acre [gal (Imp. or Brit.)/acre] liter per minute (1/min) Rate of flow 1 1/min = 4.403 x 10 ~3 gallon (U.S.) per second [gal (U.S.)/s] = 3.666 x 10 " 3 gallon (Brit.) per second [gal (Br.)/s]_ = 5.885 x 10 4 cubic feet per second (ft3/s) lites See lights lithium (Li) A metallic element; at. no. 3; at. wt. 6.940; Group IA of the Periodic Table; oxidation state + i; electron configuration 2 - 1 orbit K L litmus An indicator of pH values; in an acid solution it is red, in a basic solution it is blue, and in a neutral solution it is lavender; its pH range is from 4 to 8. See also lichen litmus milk A medium used for propagating and maintaining stock cultures of lactic acid bacteria found in dairy products and in determining the action of bacteria upon milk; the reduction of litmus is useful in differentiation. See Part 2: Microorganism, Media litter 1) Bedding; straw or other material used in chicken houses or as bedding for other animals. 2) The pigs born to a sow. 3) The offspring born at one parturition little cabbages Brussels sprouts of large size, which are therefore less desirable littleneck Small, hard-shell clams, so named from Little Neck, Long Island See also quahog little tuna A food fish Pacific, Indian—Euthynnus affinis Atlantic, Mediterranean—E. alletteratus See tuna Littman oxgall agar See Part 2: Microorganism, Media livarot A strong-flavored, light terra-cotta colored cheese made from cow's milk; it is encased in a girdle 434 livarot of dark, chestnut green threads (made of hollow reeds) that keep the cheese in shape while softening; a soft cheese with a brine-washed rind; a soft to semisoft, strong-flavored cheese made from cow's milk and ripened by surface bacteria liver A large, glandular, purple organ used as food (an edible variety meat); it produces and secretes bile, purifies the blood, and stores glycogen; weighs 6.5-10 lb in small cattle and 11-13 lb in large cattle; good source of nutrients To prepare for cooking: wash; remove outside membrane; slice \ in. thick. The cells of the liver are polygonal in shape with a large central nucleus; the cells are arranged in columns and radiate from a central vein. Composition (raw): moisture 70-72%; protein 19-21%; fat 3.5-5%; carbohydrate 2.5-5.3%; ash 1.3-1.5%; cholesterol 372 mg/3 oz Storage: Coldest part of refrigerator; use within 1-2 days. See Part 2: Ascorbic Acid; Beef Cuts and Uses; Calories, Daily Recommendations; Cholesterol Control; Food, Composition; Gland Weights; Iron, Daily Recommendations; Lamb Cuts and Uses; Liver; Meat Composition; Meat, Servings per Pound; Minerals, Food; Moisture in Biological Materials; Niacin, Daily Recommendations; Nicotinic Acid, Food; Organ Weights; Pantothenic Acid Content; Pork, Cooking Yield; Pork Cuts and Uses; Portion Size; Poultry Dressing Percentage; Riboflavin, Daily Recommendations; Riboflavin, Food; Storage Times; Thiamin, Daily Recommendations; Thiamin, Food; Unsaturated Fatty Acids; Variety Meat, Cooking; Variety Meat, Percentage of Daily Recommended Allowances; Variety Meat Preparation; Veal Cuts and Uses; Vitamin A, Daily Recommendations; Vitamin A, Food liver abscess(es) Single (or multiple) inflammation (a localized collection of pus and disintegration of tissue) of the liver liver cheese Composition: moisture 53.6%; protein and sometimes bacon) beef, pork, veal, lamb, and goat with beef and pork by-products, pork skin, and pork, sheep, and goat livers (usually pork and pork liver) and stuffed into pork or artificial casings and available in rings or loaves; when smoked or of a good grade, it is often called braunschweiger. Composition: moisture 52%; protein 14%; fat 28.5%; carbohydrate 2.3%; ash 3% 2) A moist, cooked, unsmoked British sausage made from fine- or medium-chopped, mild- or medium-sea-soned beef, lamb, veal, and goat stuffed into beef, pork, or artificial casings See Part 2: Sausage Identification; Sausage Nutritive Value liver sausage, Irish A moist, cooked, smoked or unsmoked Irish liver sausage finely chopped, mild- or medium-seasoned pork stuffed into artificial casings liver sausage, Kosher A moist, cooked, smoked American sausage made from finely chopped, mildly seasoned (with garlic), beef, lamb, veal, and goat stuffed into artificial casings; must be produced under rabbinical supervision liver veal agar See Part 2: Microorganism, Media liverwurst 1) A smooth-textured liver sausage; a cooked sausage made of finely ground pork and liver seasoned with onions and spices; when smoked it is called braunschweiger. 2) A moist, cooked, unsmoked Australian sausage made from finely chopped, medium-seasoned beef stuffed into an artificial casing See liver sausage livestock Domesticated animals that are raised for meat, milk, or to use as draft animals livestock weather safety index Relative _ . ,._,. humidity Temperature (°F) 75 80 85 90 95 100(%) 51015.2%; fat 25.6%; carbohydrate 2%; ash 3.5%; sodium 15 245 mg/slice (20 g) See liver loaf 20 liver, desiccated Used as a dietary supplement 25 30liver fungus See Fistulina hepatica 35liver infusion agar See Part 2: Microorganism, Me- 40 dia 45 liver loaf Similar to liver sausage except with more 50 body and molded into a brick that yields sandwich- 55 sized slices 60 See Part 2: Sausage, Types 65 70liver oil See Part 2: Oils and Fats, Composition 75 80liver paste A soft, spreadable sausage 85liver pate A finely chopped, cooked, unsmoked, jel- 90 lied and/or specialty American sausage that is canned 95 sterile or shelf-stable and is available in rings or 100 loaves liver sausage (braunschweiger; leberwurst; liver- A = alert wurst) 1) A sausage product made from pork, beef, D = danger DDDDEEEEEEEEEEEEEEEEAAADDDDEEEEEEEEEEEEEAAAAADDDDDDEEEEEEEEEAAAAAAAAADDDDDDDEEEEAAAAAAAAAAAAAAADDDDDAAAAAAAAAAAAAAAAAAADor veal, with pork liver and bread; min. 30% liver; E = emergency cooked to an internal temperature of 145-165°F. 2) A moist, cooked, smoked or unsmoked jellied and/or live weight The weight of an animal before slaughter specialty American sausage made from fine- to livlander cheese A sharp, pungent, German cheese coarse-chopped, mildly seasoned (with onions, spices, made from sour milk See hand cheese lobster 435 lizard fish (Chlorophthalmus albatrossis) A food fish llama A long-haired ruminant of South America See Part 2: Milk, Mammals, Composition llanero (queso llanero) A strong-flavored, acid curd cheese made from partly skimmed cow's milk and sometimes flavored with caraway seed llymru A sour gruel made from buttermilk and oatmeal LM agar See Part 2: Microorganism, Media LMM Light meromyosin LNF Liquid nitrogen frozen In n Natural logarithm (base e) of n In n = 0.4343 log10 n loach (minnow; Tiaroga cobitis) A small, freshwater food fish load line The highest point to which food should be stacked in a refrigerated case loaf 1) The usual unit of size in which bread is produced (normally from 1 to 1.5 lb). 2) A mixture of chopped meat (often a mixture of beef and pork) with bread crumbs, spices, etc., that is baked in a definite (noncylindrical) shape or mold; max. 3% added moisture in meat products. 3) A moist, cooked, smoked or unsmoked American sausage made from fine-, medium-, or coarse-chopped, mild- or medium-sea-soned beef, pork, and veal that may contain binders, extenders, pimento, olives, cheese, onion, pistachio nuts, flavorings, cubed meat, etc., and may be pressed, formed, molded, or sliced; the product is cured, cooked in molds or stuffed into beef or artificial casings. See Part 2: Pork, Cooking; Pork Loin Cooking; Portion Size; Sausage Identification 4) A package of cheese in the shape of a brick, weighing approximately 5 lb loaf cheese A processed American cheese sold in loaf form loam Soil that contains clay, sand, humus, and/or silt and that holds water but also drains See Part 2: Soil Classes loan forfeiture The forfeiting of commodities or property placed under loan instead of repaying the loan in cash loan ngon-gon See longan loan rate The price per unit (e.g., bushel, bale, pound) at which the government will make loans to farmers to enable them to hold their crops for sale later See non-recourse loans lobbyist An individual or a representative of an organization who attempts to influence decisions made by members of Congress and by other government officials lo bok See Chinese turnip lobscouse A mixture of meat, vegetables, and biscuit lobster A lean marine crustacean; a shellfish; also a spiny sea crayfish (Palinurus sp.); is 20-50% edible (avg. 20% protein); the meat is snow-white and lean; a large lobster is less tender than a medium lobster, and claw meat is more tender than tail meat. Types: American, Northern, or Maine (Homarus ameri-canus)—large claws; 1-5 lb; caught in New England, Canada, and the North Atlantic; available live, whole, or cooked (as cooked meat and in soups, bisques, and dips) European lobster—(H. vulgaris or H. gammarus) Norway lobster—(Nephrops norvegicus) Rock—has small claws; tail often marketed separately (rock lobster tail); caught in South Africa, along the U.S. coast, and in Australia, New Zealand, Brazil, and Ecuador Slipper Spiny—has small claws; lives in tropical and subtropical waters; usually marketed as 2-oz to 2-lb frozen lobster tails; caught in British Honduras and in Haiti To cook (by boiling): Place in boiling water (3-4% salt solution); start timing when water boils again: 1-1.25 lb—boil 10-12 min 1.5-2 lb—boil 15-18 min 2-2.5 lb—boil 20-25 min 2.5-3 lb 6-14 lb (deep-sea lobster) Market forms and terms: Canned—in its own juice, in jelly, or in sauce Chicken—a small lobster Fresh—a whole, boiled lobster or cooked lobster meat Frozen—raw or cooked; whole lobster or tails only Live—will remain alive up to 36 h after capture Paste—max. 2% cereal Soup Two-claw (if. americanus): 1 lobster = f -3 lb one 2f-lb lobster = 1 lb meat one 1-lb lobster = 8 oz tail Spiny (does not have heavy claws): 1 tail, avg. = 2-8 oz one 1-lb lobster = 4-5 oz meat, cooked = 1 cup meat, cooked = 5 oz canned lobster Servings: Form served Meat [1 cup = 155 g (5.4 oz)]—4 oz per serving Tail—8 oz per serving Whole—16 oz per serving As purchased In shell—purchase 12 oz per serving (22-25% yield) Tails only—purchase 6 oz per serving (50-66% yield) Tail is about one-third of the total weight of a lobster. Grades (New England lobster): Chicken— f -1 lb Quar te r s—l£- l | lb Large—1±-2| lb Jumbo—over 3 lb Tail meat, Composition raw Whole Moisture (%) 77 Protein (%) 20 16.9 Fat (%) 2 1.9 Carbohydrate (%) < 1 0.5 Ash (%) 1.5 436 lobster Cholesterol (raw tail meat) 71 mg/3 oz; sodium (boiled) 212 mg/3 oz (85 g) See crayfish See Part 2: Cholesterol Control; Fish, Storage; Frozen Food Storage; Lobster; Minerals, Food; Portion Size lobster, Norway See Dublin bay prawn lobster paste Composition (canned): moisture 62%; protein 21%; fat 9%; carbohydrate 1%; ash 7% lobster sauce A sauce that is used over lobster and shrimp local food Food that is consumed in the vicinity of where it is produced local gin A clear, crudely distilled, alcoholic spirit lochan ora A sweet whiskey liqueur flavored with honey lockjaw See tetanus locks A variant of lox See lox locorotondo White wine produced in southeastern Italy locoweed A plant having a toxic principle See Part 2: Poisonous Plants locules A cell or cavity See Part 2: Orange Structure locust bean, African (Parkia spp.) Any of several trees (10-30 m tall) whose dry seeds are fermented as a flavoring; the pulp of the fruit is cooked as food. locust bean gum (carob seed gum; gum gatto; gum tragon; jandagum; St.-John's-bread) The refined endosperm of the seed of the carob evergreen tree (Ceratonia siliqua); composed of D-mannose and D-galactose units of mol. wt. 310,000; it is used in the food industry as a suspending agent, thickener, food stabilizer, emulsifier, as a natural flavoring agent, and to prevent graininess in ice cream; also used in cheese; the tree's fruit may be eaten fresh or dried; the seed is sweet-flavored and fragrant. Storage: well-closed container See carob pod See Part 2: Gum Characteristics; Gums, Physicochemical Properties; Stabilizers, Thickeners lodging The falling over of a plant lodigiano A hard, dry, low-fat grating cheese (30-50 kg) that is made from cow's milk and has small to large holes, greenish to yellow color, and sharp or strong (matured up to 5 yr) flavor Loeffler blood serum See Part 2: Microorganism, Media loganberry (Rubus loganobaccus) A hybrid of a dewberry or blackberry and a raspberry; a variety of red-fruited dewberry or trailing blackberry; it bears a fruit similar to a blackberry except that the color is dull red and the acid content higher; the oblong berries (2 in. long) are tart when green; they are used fresh, canned, in pies, and in preserves. Frozen style: Whole—with or without sugar or syrup Canned styles: Choice—whole; in 50° Brix syrup Fancy—whole; uniform size; in 70° Brix syrup Water or pie—in water for bakery Equivalents: 100 lb fresh berries = 17-22 lb dried berries 1 crate (24 qts) fresh = 32-36 pt frozen 1 pt, frozen = 1.3 to 1.5 pt fresh 1 cup, fresh, trimmed = 5.1 oz Composition (raw): moisture 83%; protein 1%; fat 0.6%; carbohydrate 15%; ash 0.5%; pH 3.1 See Part 2: Fruit Classification; Fruit, Frozen Yield; Fruit Harvest Dates; Minerals, Food loganberry, canned In addition to loganberries, may also contain natural and artificial flavors Sucrose in syrup: Extra light— < 14% Light—14-19% Heavy—19-24% Extra heavy—24-35% loganberry nectar Nectar pressed from loganberries and mixed with sugar prior to bottling logarithm (log) If ax = y, then x = loga y. / / / power logarithm base a log,, x = 1 and log^ 1 = 0 To change base: logey = 2.303 log10y logio y = 0.4343 loge y The components of a logarithm are the characteristic and mantissa, e.g., for x = log10 50 = 1.699 Characteristic: The number to the left of the decimal point in the logarithm 1.699—1 is the characteristic. Gives the position of the decimal point in the number y and changes as follows: Iog108 = 0.9031 log10 8000 = 3.9031 log10 0.0008 = 4.9031 (where the overbar indicates a negative characteristic) Mantissa: The number to the right of the decimal point in the logarithm 1.699—699 is the mantissa. Used to find the antilogarithm—by finding the mantissa in a table of logarithms 1.699—finding 699 in a table of common logarithms yields 50 as the antilogarithm of 1.699. Base 10 is assumed in the following operations. Multiplication (e.g., 200 X 4 = 800): 1. Change each number to its logarithm. 2. Add the logarithms. 2.3010 + 0.6021 = 2.9031 3. Find the antilogarithm. antilog 2.9031 = 800 Division (e.g., 900 + 45 = 20): 1. Change each number to its logarithm. 2. Subtract the logarithms. 2.9542 - 1.6532 = 1.3010 3. Find the antilogarithm. antilog 1.3010 = 20 Powers (e.g., 3 4 = 81): 1. Find the logarithm of the base number. log 3 = 0.4771 2. Multiply by the power. 0.4771 x 4 = 1.9084 3. Find the antilogarithm. antilog 1.9084 = 81 Roots (e.g., ^243 = 2431 / 5 = 3): 1. Find the logarithm of the radicand. log 243 = 2.3856 2. Divide by the root. 2.3856 -H 5 = 2.3856 x ± = 0.4771 3. Find the antilogarithm. antilog 0.4771 = 3 See also logarithm, negative See Part 2: Constants, Fundamental logarithm, base 10 (log; log1 0) In chemistry and algebra (not mathematics), if the base is not given, it is assumed to be base 10. logarithm, base e [In; loge (e = 2.71828)1 In mathematics (not algebra), if the base is not specified, it is assumed to be e. logarithmic growth phase A stage in bacterial growth that follows the lag phase and during which cells grow and divide at a constant rate logarithm, negative The mantissae listed in tables are always positive. When calculating a multiplication or division (i.e., the addition or subtraction of logarithms) there is no problem. For example: negative positive 0.05 2 6990 X0.04 + 2 6021 0.0020 3 • 3011 antilog = 0.002 x.xxx (negative and positive)—The form used in multiplication or division (addition and subtraction of logarithms) and for looking up in a table -x.xxx (all negative)—The form used in powers and roots (i.e., multiplication or division of logarithms) For example: log10 0.005 = 3.699 = - 3.000 + 0.699—the form used in calculating multiplication and division and in table lookup = -2 .30 1 = -2 .00 0 - 0.301—the form used in calculating powers and roots but not in table lookup The all-negative form is obtained as follows: -3.000 + 0.699 = -2.301 Loire 437 To change this back to a form that can be looked up in a table (i.e., positive mantissa), subtract 1 from the characteristic and add 1 to the mantissa: - 2 - 1 = - 3 (characteristic) - 0.301 + 1.000 = +0.699 (mantissa) Giving 3.699, which can be found in a table to be the logarithm of 0.005. For example, v/0.0016 = 0.04: 3.2041 = -3.000 + 0.2041 = -2.7959 - 2 .7959- 2 = -1.39795 = 2.60205 - ^ » 0.04 logudoro A soft, white cheese that is made from sheep's milk, drained in baskets, and cured 3-4 weeks -logy A suffix that is used to indicate a science or a treatise loin The region of the back between the last (caudal) ribs and the hip; the lumbar region; the backbone and loin-eye muscle area of a carcass; for hogs, the trimmed loin is 15% of carcass; for choice steers it is 17%. See Part 2: Beef, Boneless Cuts; Beef Chart; Beef Cuts and Uses; Beef Retail Yield; Beef Wholesale Cuts; Beef Yields; Bone in Retail Cuts; Broiling Time and Temperature; Lamb Chart; Lamb Cuts; Lamb Cuts and Uses; Lamb, Wholesale Cuts; Meat Identification; Meat Label; Minerals, Food; Pork Carcass, Retail Yield; Pork Chart; Pork, Cooking; Pork, Cooking Methods, Pork Cooking Yield; Pork Cuts; Pork Cuts and Uses; Pork Loin Carving; Pork Loin Cooking; Pork Loin Nomenclature; Pork Wholesale Cuts; Pork Yield; Roasting, Time and Temperature; Veal Chart; Veal Cuts; Veal Cuts and Uses; Veal Roasting; Veal Wholesale Cuts loin center The middle portion of the loin after removal of the blade and sirloin ends; the ribeye and tenderloin are the major muscles. loin chops See Part 2: Lamb Yield loin end The rear area of the loin up to the front of the hip bone; it contains the butt end sirloin, wedge bone sirloin, round bone sirloin, double bone sirloin, and pin bone sirloin. Blade, or rib end—5-7 ribs and blade bone Loin end—hip or sirloin section loin eye See longissimus dorsi See Part 2: Meat Identification loin halves The loin half should contain 1 or 2 ribs; the rib half should contain at least 10 ribs loin strip The top muscle found in the short loin; often cut into strip steaks Loire A region (including the provinces of Anjou and Touraine) in west-central France that produces wines 438 Loire of distinctive characters; also the name of a river that flows through the region Area Wine type Bourgeuil Fresh, red Chinon Fresh, red Pouilly-sur-Loire White Saumur White; some red Touraine (around Vouvray) Green-gold; sparkling lokanta Restaurant lokrull A moist, cooked, unsmoked Norwegian sausage made from medium-chopped, medium-sea-soned, beef and pork not stuffed into a casing lola (lolita) A small-sized, dry, uncooked, unsmoked Italian-American sausage (salami) made from coarsely chopped, mildly seasoned (garlic) pork fermented and stuffed into a pork or artificial casing; lola is made in 2^-oz links and lolita in 14-oz links. See lolita lolita An Italian, coarsely chopped, larger dry salami seasoned with garlic; (14-oz links); larger than lola See lola lollipop A clear, hard candy, usually placed on a stick lombardo A hard, strong dry, low-fat grating cheese made from cow's milk, with large holes and greenish color lo mein Moist noodles mixed with meat and vegetables lomi lomi salmon A mixture of dried salmon, tomatoes, and onions London broil Not a specific cut of beefsteak but usually top quality flank steak, boneless thick-cut chuck, top round, or tip; broiled (rare or medium) and sliced thinly on the diagonal London dry gin A dry, clear, distilled spirit that is high in alcohol andflavored with juniper berry long The market position of a futures contract buyer whose purchase obligates him or her to accept delivery unless he or she liquidates the contract with an offsetting sale longan (dragon's eye; lungan; Dimocarpus longan; Euphoria longana; Nephilium longana) A Southeast Asian, lycheelike tree that produces clusters of sweet, pulpy fruit (1-in. diam.) with a smooth, brown outer shell; the fruit is similar to the lychee but less tart. Available forms: canned (seen loan-ngon); dried (loan ngon-gon); fresh Variety: Kohala longanissa A semidry, uncooked, unsmoked French sausage made from medium-chopped, heavily seasoned beef and pork fermented and stuffed into pork or sheep casings longaniza 1) A dry or semidry, uncooked, smoked Uruguayan sausage made from coarsely chopped, heavily seasoned beef and pork stuffed into beef or artificial casings; a semidry sausage made from medium-chopped beef or pork flavored with aniseed and pimento. 2) A fresh (or cured and smoked) Puerto Rican sausage made from beef and pork that is flavored and colored with anatto (annotto, arnatto) See linguica longaniza, a la espanola A dry, uncooked, unsmoked Argentinean sausage made from coarsely chopped, medium-seasoned (with marjoram, white wine, white sugar, red pepper, grains of fennel, chili, salt, and nitrite) beef and pork, with backfat, stuffed into pork casings longaniza fresco A medium- to coarse-chopped, uncooked, smoked or unsmoked American sausage that is available in fermented and/or dry or semidry links, rings, or large-diameter casings long-fed cattle Cattle fed in a feedlot for over 130 days (4-6 months, or longer) longfin General name for any of several fish of the family Serranidae longhorn A shape of cheese (bottom diam. is 7 in., top diam. 5 in., height 10-14 in., and weight 10-16 lb) longhorn cheese A solid, yellow-orange, usually mild-flavored, version of cheddar cheese, usually in a foot-long cylinder, about 8-in. diam.; also made in small, 2-lb cylinder sizes longhorn sculp in (Myoxocephalus octodecemspinosus) A food fish Long Island duck A duck breed that is descended from Peking duck longissimus costarum A long muscle of the back, running from the spinous processes of the lumbar vertebrae to the ribs; it is located between the spinous and transverse processes and from lateral to ventral of the longissimus dorsi as it proceeds from lumbar to rib section. longissimus dorsi (loin eye; rib eye) A long muscle of the back, running from the neck area to the sacrum and ilium; it is located between the spinous and transverse processes. See Part 2: Beef Rib Nomenclature Long Lop-Eared White (Devonshire White) A British breed of white swine long milk A thick, ropy, low- to medium-acid (pH 4.4-4.7), fermented cow's milk long potato See sweet potato long saddle A wholesale cut of veal or lamb consisting of all the area in back of the fourth rib; the quarters are not split. longtails Sheep with tails longus colli A muscle of the neck area that lies under the cervical and first four thoracic vertebrae; the trachea lies below its lower surface. long-wool mutton-type sheep A classification of sheep that includes the following breeds: Cotswold, Leicester, Lincoln, and Romney See Part 2: Sheep Breeds long yearling Cattle almost 2 yr old Lonk A hill breed of British sheep lontjom Groundnut presscake loofah gourd (dishcloth gourd; snake squash; Luffa cylindrica) A cucumber-like fruit used in Chinese cookery loogpang (luk-paeng) Gray-white, dried balls of starter, containing bacteria, molds, and yeast on a rice base; used as inoculum for fermented foods look fun (look funn) Broad, rice noodles loo rong A steamed, rice-based, arrack beverage loose-kernel smut See Part 2: Sorghum Diseases loose smut (Ustilago tritici) A disease of wheat in which the heads are replaced by black masses of smut loosra Strong-flavored, dried, salted fish; used as a flavoring loprivshvenska loukanka A chorizo made from medium-chopped beef and pork loquat (Japanese medlar; Eriobotrya japonica) A small evergreen that produces a yellow-orange, pear-shaped fruit the size of a crab apple (up to 3 in. long); the fruit has a sweetish, acidflavor and yellow to white flesh that encloses a few large seeds; it is eaten fresh, stewed, as jam or jelly, or made into liquor. Varieties: Champagne; Gold Nugget (Thales); Wolfe Composition (fruit, raw): moisture 86%; protein 0.4%; fat 0.2%; carbohydrate 12%; ash 0.5% lormes A valengay-type cheese made from goat's milk lorraine A small, hard, miinster-type French cheese made from sour cow's milk and seasoned with pepper and pistachio nuts loss leader An item sold at less than cost in order to attract customers lot A collection of items that have many characteristics in common (e.g., produced or processed under essentially the same conditions during a specific time period indicated by a specific code) and that are grouped together from which a sample is taken lota (Lota lota) A freshwater burbot lotic environment In running water (e.g., a river) lot-sampling inspection A method of sampling inspection that accepts or rejects each lot for a specified requirement based on results obtained from the examination of a sample drawn at random from the lot lot size The amount of a particular item that is ordered from a plant or a vendor lot tolerance (percent defective) See rejectable quality level lotus (Nelumbium nuciferum) A large-leaved water plant that is used as food Parts used: Flower stem and leaves—used in salads Fruit—used after removal of seeds Leaves—used to wrap food Rhizome (red-brown)—roasted, steamed, pickled, or used to prepare an arrowroot-like substance Seed—bitter embryo removed; the remainder is boiled, roasted, eaten raw, made into jam, or used in pastries Available forms: canned; dried, sugared; fresh See Part 2: Seed, Chemical Composition loubitelski A camembert-type cheese made from cow's milk low-acid canned food 439 loucanica, cocktail-type A moist, cooked, smoked Greek sausage made from finely chopped, medium-seasoned beef and pork stuffed into artificial casings loucanica, Frankfurt-type A moist, cooked, smoked Greek sausage made from finely chopped, medium-seasoned pork stuffed into sheep casings loucanica, Limpert-type A moist, cooked, smoked Greek sausage made from finely chopped, medium-seasoned beef and pork stuffed into sheep casings loucanica, Strasburg-type A moist, cooked, smoked Greek sausage made from finely chopped, medium-seasoned beef and pork stuffed into sheep casings loucanica, Vienna-type A moist, cooked, smoked Greek sausage made from finely chopped, medium-seasoned beef and pork stuffed into sheep casings Lou Gim Gong A variety of late Florida orange Louisiana cala A rice-based confection loukanika 1) A medium- to coarse-chopped, unsmoked American sausage, large-diameter links or rings. 2) An uncured Greek sausage; usually made from lamb, pork, and oranges, with allspice, salt, and whole peppercorns loukoumade A wheat-flour doughnut coated with sugar, honey, and cinnamon Loupiac A commune on the north bank of the Garonne River in Bordeaux (southwestern France) that produces a medium-rich, high-quality white wine that is sometimes sweet lour A ricotta-type cheese that is made from sheep's milk and consumed fresh lovage [smallage (Apium graveolens): Levisticum officinale] A tall, perennial, celery-flavored herb; the young leaves (fresh or dried) and young stems are used in salads or cooked (soups and sauces); the seeds are used as flavoring; the roots are chewed as tobacco; a yellow-brown oil is extracted from the roots and other parts and used as a naturalflavoring agent in food Types: American lovage (L. officinale) Scotch lovage (L. scoticum) lovage oil A volatile oil obtained by steam distillation of the root of Levisticum officinale; used as an aromaticflavoring agent in food; sp. gr. 1.034-1.058 Storage: full, tight, glass container in a cool, dark place love apple See tomato lovecky salam A beef and pork salami lovell A variety of freestone peach Lovibond color The proprietary name for an official color scale of the American Oil Chemists' Society; a series of yellow and red glass discs are used to match the color (Tintometer) low-acid canned food Food with a pH greater than 4.6 and water activity greater than 0.85, e.g., vegetables,fish, meat, and poultry; heat processing is necessary for sufficient time to kill Clostridium botulinum spores. 440 low-acid food low-acid food Any food (excluding alcoholic beverages) with a pH above 4.6 (greater than 4.6) and a water activity greater than 0.85; includes all vegetables except some tomatoes; low-acid foods require pressure processing; pH 4.4 is often used as the highest permissible value for processing at 100°C. See Part 2: Canned Spoilage Manifestations; Canned Spoilage Related to pH lowberry A hybrid blackberry that is less acid than a loganberry low-calorie Describes a food that contains 40% fewer calories per serving than the standard version of that food low-density lipoprotein (LDL) Molecules that carry fat (mainly cholesterol) in the bloodstream; involved in the creation of fatty deposits on the walls of the arteries low dose In food irradiation, a dose less than 1 kGy [1 Gy (gray) = 100 krad] Lowenstein See Part 2: Microorganism, Media lower control limit The limit above which the variables of a process (e.g., the occurrence of defectives) should fall if the procedure is in control low-fat See Part 2: Dairy Terms low-fat milk Must have milk-fat content between 0.5 and 2% (label must show 0.5, 1.0, 1.5, or 2%), with min. 8.25% nonfat milk solids; addition of vitamin A is required; addition of vitamin D is optional. low-fat soy flour A soy flour having 5-6% fat and 50% protein low-grade flour A grade of flour lower than second clear flour; used primarily as stock feed See also clear flour low-set Describes an animal with short legs lox 1) A marketing name for chinook salmon or red salmon that has been cured and smoked. 2) A mild-cured side of fish (e.g., salmon) that has been cold-smoked 1-3 days. 3) Liquid oxygen loyalty rebate A rebate offered by a group of companies in return for a buyer's agreement to purchase certain goods or services exclusively from these companies lozenge See candy lozovaca A brandy distilled from fermented grapes LSD See least significant difference LSM Low-sodium milk L/S ratio (L over S ratio) The ratio of linoleic acid to saturated acid in a fat LTL Less-than-truckload lot Lu Symbol for the element lutetium Luan A breed of sheep with white fleece and fat deposits around the tail; used for wool and mutton; found in Shansi (Shanxi) Province, northeastern China luau 1) A Hawaiian feast, usually of roasted pig prepared in the ancient style and served with poi. 2) A mixture of taro leaves, coconut milk, and chicken or fish lubia See lablab lubuska A semidry, uncooked, smoked Polish sausage made from medium-chopped, medium-seasoned, beef and lamb stuffed into pork or artificial casings lucerne Alfalfa luchon A cheese made from cow's milk Luchwan A breed of black, white, or black and white pigs found in Kwangsi Province, China lucullus See boursault lug 1) A metal or plastic container that will contain 50-75 lb of meat. 2) A box used for transporting orchard crops during harvesting lugana An Italian white wine lug-type twist-off A convenient closure that can be removed and does not require a tool for removal luk-paeng See loogpang lumbar Of or pertaining to the loin region or to the region of the back between the thoracic vertebrae and the sacrum lumbar vertebrae The area of the backbone between the ribs and the slip joint See Part 2: Bone lumberjack A lean summer sausage made from finely chopped beef stuffed into mahogany-colored casings and given a heavy smoke lumen (lm) 1) A measure of light intensity 1 lm = 0.0796 spherical candle power 2) A measure of power 1 lm = 1.496 x 104 ergs per second (erg/s) = 6.6204 X 10 ~2 foot-pound per minute (ft-lb/min) = 0.001496 watt (W) = 1.0034 x 10 ~3 foot-pound per second (ft-lb/s) = 8.5096 X 10 ~5 British thermal units per minute (Btu/min) = 1.496 x 10 ~6 kilowatt (kW) lumen per square foot (lm/ft2) 1 lm/ft2 = 10.76 lumen per square meter (lm/m2) = 1 foot-candle luminous meat A phenomenon caused by phosphorescent bacteria; not a form of food poisoning lump lime A liming material composed of 85% CaO; each pound has the neutralizing equivalent of 1.5-1.75 lb CaCO3 (or approximately this quantity of dolomitic limestone) lumpsucker (lumpfish; Cyclopterus lumpus) A food fish lumpy jaw A noncommunicable disease caused by a fungus (found on grasses) that affects the jaws of cattle and the udders of hogs lunch The mid-day meal, usually light or a snack; a light meal between other meals lunch cheese A German, Limburger-type cheese See fruhstiick luncheon The mid-day meal luncheon cheese A type of gouda cheese luxury loaf 441 luncheon meat 1) A cured, cooked, food product made from comminuted meat with max. 3% added water; a cooked meat specialty made from chopped pork, ham, or beef and available in loaf form, canned, or in a vacuum package. 2) A moist, cooked, unsmoked, fine-, medium-, or coarse-chopped, mild- or medium-seasoned (with nitrite) beef, pork, and lamb stuffed into artificial casings or not placed in a casing 1 cup, chopped = 4.8-5 oz Luncheon Composition meat Moisture Protein Fat Carbohydrate Ash (American) (%) (%) (%) (%) (%) Beef Loaf 52.5 14.4 26 2.9 4 Thinly sliced 70 22 3 0.3 4.7 Pork, beef 49.3 12.6 32 2.3 3.6 Pork, canned 51.5 12.5 30 2.1 3.6 Meat ingredients Allowed Not allowed Beef Blood Cheek meat Defatted tissue Heart meat Detached skin Pork Kidney Tongue meat Liver Lungs Stomach See Part 2: Calories, Daily Recommendations; Iron, Daily Recommendations; Meat and Meat Products, Composition; Meat Composition; Meat Storage; Niacin, Daily Recommendations; Pork Storage; Riboflavin, Daily Recommendations; Sausage, Types; Thiamin, Daily Recommendations luncheon sausage, British A moist, cooked, unsmoked British sausage made from fine-, medium-, or coarse-chopped, mild- or medium-seasoned beef, lamb, veal, pork, and goat stuffed into artificial casings Composition: moisture 58.6%; protein 15.4%; fat 21%; carbohydrate 1.6%; ash 3.5% luncheon sausage, Irish A moist, cooked, unsmoked Irish sausage made from medium- or coarse-chopped, medium-seasoned pork stuffed into artificial casings lunchkass A gouda-type cheese lunchkorv A moist, cooked, smoked Swedish sausage made from finely chopped, mildly seasoned (with potato starch and skim-milk powder) beef and pork stuffed into peelable pork casings lunchkorvett A moist, cooked, smoked Swedish sausage made from finely chopped, medium-seasoned (with potato starch and skim-milk powder) beef and pork stuffed into peelable pork casings; contains 11% fat lunch tongue Pork tongue that has been canned and cured lunchworst (bruhwurst) 1) A moist, cooked, smoked Dutch sausage made from finely chopped, medium-seasoned pork and beef stuffed into beef or artificial casings. 2) A moist, cooked, smoked Belgian sausage made from finely chopped, heavily seasoned beef and pork stuffed into beef or artificial casings luneberg 1) A yellow (colored with saffron), Swiss cheese made from cow's milk. 2) A mild, German Limburger-type cheese lunel A sweet, French dessert wine lung One of a pair of respiration organs or sacs in the chest or thoracic area; the organ in which the blood is aerated See Part 2: Gland Weights; Organ Weights; Pork Cuts and Uses lungan See longan lungwort (lungmoss; oak lungs) A bitter, acid herb used for tea lunsjpolse A moist, cooked, unsmoked Norwegian sausage made from medium-chopped, mildly seasoned beef and pork stuffed into artificial casings luostari A medium-flavored semisoft cheese lup cheong See Chinese sausage lu-petite beurre A cracker lupine A plant having a toxic principle (an alkaloid) Lupinus albus—white or sweet lupine L. augustifolius—a sweet strain of blue lupine L. luteus—a sweet strain of yellow lupine See Part 2: Poisonous Plants; Seed, Germination lupin seed The seed of a leguminous plant; may be fermented in balls and used in soup and stews lupus See bass lurmark A brand in the shape of a trumpet (lur) often found on Danish cheese lusigan A soft, white cheese made from goat's milk and cured 1-2 weeks luster The glistening of a fiber in light lute A water and flour paste used to seal casseroles lutein See xanthophyll luteinizing hormone (LH) A hormone that is produced in the pituitary gland and that controls ovulation in females and testosterone secretion in males luteol See xanthophyll lutetium (Lu) A rare-earth element of the lanthanide series; at. no. 71; Group IIIB of the Periodic Table; at. wt. 174.99; oxidation state +3 ; electron configuration 2 - 8 - 1 8 - 3 2 - 9 - 2 orbit K L M N O P lutfisk (lutefisk) A fish that has been dried and cured without salt, until hard and dry, soaked (3-4 days) in lye water, and then soaked in fresh water prior to cooking lux 1) A salami made from beef and pork. 2) A dry, uncooked, smoked Norwegian sausage made from medium-chopped, medium-seasoned beef and pork stuffed into artificial casings. 3) A unit of illumination 1 lux = 1 lumen per square meter (lm/m2) = 0.0929 foot-candle luxury loaf A lean, pork sausage Composition: moisture 68.3%; protein 18.4%; fat 4.8%; carbohydrate 4.9%; ash 3.6% 442 luxussalami luxussalami A dry, uncooked, smoked Norwegian sausage made from medium-chopped, heavily seasoned beef and pork fermented and stuffed into artificial casings; a pepperoni made from beef and pork ly- A prefix meaning loosen or dissolve lyase Any of several enzymes that split substrates by removing groups within a substrate molecule Types: cis-trans isomerase; epimerase; intramolecular ketol isomerase; mutase; racemase lychee (Litchi chinensis) A Southeast Asian fruit that can be dried like raisins Varieties: Mauritius; Sweetcliff See litchi See Part 2: Fruit Storage lychee browning A physiological browning affecting the pericarp of the lychee, caused by desiccation of the fruit; may or may not alter flavor Control: Place in polyethylene bag and store at 35°F. lycopene (C40H56) A red, carotenoid pigment found in tomatoes lye Potassium or sodium hydroxide; lye used to be extracted from wood ashes by placing straw in a wooden barrel with a hole in the bottom, adding alternate layers of wood ashes and lime, and adding water. The concentration may be determined by floating a fresh egg in the lye solution: The area of the egg that is above the lye solution should be about the size of a dime. May be used as a disinfectant against the following: Bacteria Acid-fast—poor Gram-negative—good Gram-positive—poor Viruses—good Used as a disinfectant, it is more effective cold; has a phenol coefficient of 10 Disadvantages (as a disinfectant): Caustic to tissue Corrosive to metals Loses strength in the presence of organic matter Level: 2% solution for disinfecting Also used to preserve fish See Part 2: Detergent Properties lye soap Made from rendered fat with lye and water, e.g., 11 lb melted fat 2 cans lye 5 pt hot water lygus bug (Lygus spp.) Any of several small, flat, plant-sucking insects (35-f in. long, \ in. wide); primarily a seed feeder; color varies from pale green to reddish or dark brown Damage: causes plants to bleed profusely; causes cell death for some distance around the site; also causes fruit to be mis-shapen Control: insecticide (methyl parathion) lymeswold A blue cheese that is made from cow's milk and has a white surface mold lymph A slightly yellow, alkaline liquid in lymphatic vessels that is taken from the body tissues and returned to the bloodstream lymph node (lymph gland) A gland that secretes or stores lymph; part of the body's defense mechanism See Part 2: Lymph Nodes, Ox; Lymph Nodes, Ox, Lateral; Lymph Nodes, Pig; Lymph Nodes, Sheep lymphocyte A white blood cell; produces antibodies or engages in other types of defensive action after contact with a foreign substance (antigen) lymphoid See Part 2: Organ Weights lyoner D A fine- to medium-chopped, cooked, smoked American sausage available in medium- to large-diameter links or large-diameter casings for slicing. 2) A moist, cooked, smoked Austrian sausage made from medium-chopped, medium-seasoned (with nitrite) beef and pork stuffed into artificial casings with a diameter of greater than 40 mm lyonerwurst A moist, cooked, smoked or unsmoked Swiss sausage made from finely chopped, mildly seasoned beef, pork, and veal stuffed into beef casings lyonnaise Cold, boiled potatoes with butter, parsley, and onions lyons 1) A dry, French, all-pork sausage (salami) made from medium-chopped pork and small cubes of diced fat; cured and seasoned with spices and garlic. 2) A dry, uncooked, unsmoked American sausage made from medium-chopped, mildly seasoned (with garlic), cured pork, fermented and stuffed into pork or artificial casings lyons sausage A dry French sausage made from finely chopped lean pork (4 parts) and small pieces of diced fat (1 or 2 parts) with spices and garlic; it is stuffed into large casings, cured, and air-dried. lyophile To loosen lyophilic Solvent-loving lyophilization (freeze-drying) The evaporation of water from a product in a vacuum by first freezing the product and then changing the ice directly to a vapor and removing the vapor See also freeze-dry-ing lyopylsa A moist, cooked, smoked Icelandic sausage made from finely chopped, medium-seasoned beef and pork, with pork fat added, stuffed into artificial casings lys- A prefix meaning loosen or dissolve lysine An essential amino acid OH CH9(CH,),CH —C I NH, NH, See Part 2: Amino Acids; Corn, Amino Acids; Egg Products, Nutritive Value; Grain Analysis; Manure Analysis; Microorganism, Media; Milk, Amino Acids; Seed, Chemical Composition; Wheat, Amino Acids; Wheat Products, Amino Acid Composition; Wheat Products, Composition lyypekkilainen mettwurst 443 lysine monohydrochloride NH2(CH2)4CH(NH2)COOH • HC1 Used as a nutrient or dietary supplement Storage: well-closed container lysis (hemolysis) The destruction of the red blood cells (resulting in the liberation of hemoglobin) by agitation or addition of water to blood; the hemoglobin is then dissolved in the liquid plasma. lysosome A body in the sarcoplasm that contains hydrolytic enzymes; a cytoplasmic structure that encloses many types of enzymes (which are maintained in the inactive state) lysozyme An enzyme that breaks down the cell walls of some bacteria lyt- A prefix meaning loosen or dissolve lythe See pollock lyxose See Part 2: Sugar, D-Aldehydo lyypekkilainen mettwurst A coarse salami made from beef and pork MM A designation of apple root stock selected by East Mailing Research Station, Kent, England M2—semidwarf; more vigorous than M7 or M106; roots less sensitive to disease M7—semidwarf; poor anchorage M9—8 ft; poor root system M26—slightly larger than M3; root system is stronger M106—semidwarf Min—semidwarf; more vigorous than M7 or M106; roots less sensitive to disease See mega; molar m See molal m See milli mA See milliampere maasbanker (horse mackerel) A food fish maasdam A Swiss cheese made from cow's milk mabjalwa A sorghum beer macadamia (Queensland nut; Macadamia terni-folia) A large, white, sweet, crisp, mellow, hazel-nut-like nut that is rich in oil (70-78%) and has a smooth, brown, hard shell and a white to brown kernel with a hazelnut shape and a coffee aroma; grown in Hawaii and used in confectionery, desserts, and to make into "butter" 1 cup, canned = 8 oz See Queensland nut macaroni A mixture of wheat flour (semolina, durum flour, farina, or flour) and water (sometimes also milk and eggs) that has been dried into elbow and straight tubes (0.11-0.27-in. diameter), solid rods (spaghetti and vermicelli), ribbons (noodles), and novelties (alphabet letters, rings, sea shells, stars, etc.); often canned in cream sauce and cheese; dry product cooked in boiling water Other varieties: Ditali—short tubes, ^-in. diameter, \ in. long Ditali lisci—small elbow pieces Ditalini—short tubes, ^-in. diameter, ^-in. long Ditali rigati—grooved, small elbow pieces Elbow macaroni— |-in. elbow shape, ^-in. diameter Fovantini (or maccaroncelli)— ^-in. diameter tubes Rigatoni—large, fluted elbow pieces Rotini—twist (corkscrew) shape; |-in. diameter, 1 in. long Tubetti—thinnest elbow shaped Zitoni— f-in. diameter tubes Zitoni rigati— |-in. diameter fluted tubes Optional ingredients: Egg white, min. 0.5%, max. 2.0% solids; disodium phosphate, min. 0.5%, max. 1.0%; seasoning; salt, gum gluten, max. 13% protein; total solids min. 87%; glyceryl monostearate, max. 2% Nutrients added to enriched type: Iron—13-16 mg/lb Niacin or niacinamide—27-34 mg/lb Riboflavin—1.7-2.2 mg/lb Thiamin—4-5 mg/lb Equivalents: 1 pound, uncooked = 4 cups uncooked 1 pound, uncooked = 8-9 cups cooked 1 cup, elbow, dry = 4.8 oz 1 cup, 1-in. pieces, dry = 3.8 oz 1 cup, 2-in. pieces, dry = 3 oz 1 cup, broken, uncooked = 2-2 § cups cooked 1 cup, elbow, cooked = 2.7 oz 1 cup, cavatelli, cooked = 2.7 oz 1 oz, dry = 1 serving Composition (dry): moisture 10%; protein 12.5%; fat 1%; carbohydrate 75%; ash 0.7% Storage: cool and dry See noodles; rice macaroni; spaghetti See Part 2: Calories, Daily Recommendations; Cereal Composition; Cereal Enrichment; Food, Composition; Grain Products Composition; Macaroni and Noodles Composition; Microwave Processing Time; Minerals, Food; Storage, Dry; Thiamin, Food macaroni and cheese A baked mixture of small-diameter macaroni and a cheddar cheese See Part 2: Calcium Equivalence for Milk; Portion Size macaroni and cheese loaf A cooked meat specialty made with finely ground pork and beef with cheddar cheese and macaroni distributed through the product macaroni wheat See wheat macaroon A sweet cake made with almond paste, sugar, and egg white; sodium content 14 mg/2 cookies (38 g) See Part 2: Grain Products Composition macaroon cookie 1 cup, crumbled, soft = 4-5 cookies macassar nut fat See Part 2: Saturated Fatty Acids maccaroncelli See macaroni MacConkey agar See Part 2: Intestinal Microorganisms; Microorganism, Culture Media, Dairy and Food Products; Microorganism, Media; Microorganism, Selective and Differential Broths and Media, Water Filtration Plant MacConkey broth See Part 2: Microorganism, Selective and Differential Broths and Media, Water Filtration Plant mace iMyristica fragrans Houtt; substitute "mace" (Achillea decolorans)] A spice consisting of the whole (blade) or ground aril (red external 444 maconnais 445 covering) of the seed of nutmeg; it is flattened and dried (dark yellow); used for seasoning sauces and ketchups Type Aroma Flavor East Indian Smooth Pleasant Fresh Sharp Spicy, aromatic Penetrating Sweet, sassafras Siauw Smooth Increasing strength Fresh and tenacity Spicy, aromatic Nutmeg Yellow to brownish orange color; stronger and less delicate flavor than nutmeg; coarse to medium grind Grade: Indonesian (East Indian) Whole Broken Grenadian (West Indian) Whole pale mace No. 1 broken No. 2 broken (does not have desired pale color) Unassorted Picking Composition: moisture 6-9%; protein 6-7%; fat 32-33%; carbohydrate 50-51%; fiber 4-5%; ash 2-3%; fixed oil 20-35%; not less than 20% or more than 35% nonvolatile ether extract; not more than 3 or 3.5% total ash; not more than 0.5% ash insoluble in HC1; not more than 6% moisture; not less than 12% (range 12-16%) volatile oil; not more than 7% crude fiber Storage: ground spice deteriorates during storage due to loss of volatile oil See also nutmeg See Part 2: Flavoring Agents, Natural macedoine A mixture of vegetables or fruit mace oil A colorless to pale yellow, volatile oil obtained by steam distillation of the ground, dried aril-lode of the ripe seed of mace (Myristica fragrans); used as a nutmeglike flavoring agent for food Refractive index—1.469-1.488 at 20°C; Sp. gr.—0.880-0.930 (East Indian); 0.853-0.881 (West Indian) Optical rotation—varies with source from +2 to + 45° Major constituents: monoterpene hydrocarbons 75-94%; oxygenated monoterpenes 4-17%; aromatic ethers 0-6% Storage: full, tight, glass container in a cool, dark place mace oleoresin A clear to dark-red liquid obtained by organic solvent (petroleum ether; ethanol) extraction or by steam distillation and solvent extraction of dried arillode of the fruit of mace Volatile oil—10-55% (min. 30 ml/100 g) Sp. gr.—0.995-1.005 at 25°C macerate 1) To soften or flavor by steeping in a liquid preparation at room temperature or slightly higher; to soften and wear away by steeping. 2) To disperse by pounding or chopping; to make soft or tender machaca A spiced, shredded beef used as a filling or main dish mache (lamb's lettuce) A leafy green vegetable with a hazelnut taste; can be cooked or used raw in salads macin A protease enzyme found in the osage orange mackerel A spiny-finned, fat fish; a saltwater fish in the same family as tuna; weigh from 0.5-25 pounds; bold rich flavor; firm, dark (usually red) flesh that is high in fat; often filleted and canned; requires no freshening or cooking prior to consumption Graded (1 to 4) according to size with number 1 being the largest ( i f pounds) Other Names Blue (American)—New England, Norway King (cero, kingfish)—South Atlantic, Gulf Spanish—South Atlantic, Gulf Maturity Designation Size Name (in.) When caught Blink Aug.: 1st summer Tacks or spikes 7-8 Oct.: 1st summer Tinkers 12-14 2nd summer When caught: Fall—best condition Summer—beginning to mature Spring—poor condition Types: Atlantic—King (Scomber scombrus) Australia—Scaly (Amblugaster postera) Mackerel, Atka (Pleurogrammus azonus; P. monopterygius) Mackerel, shark—Porbeagle Mackerel, Spanish—Atlantic (S. maculatus) New Zealand—Blue (S. australasicus) Oceania (Trachurus declivis) Pacific—Pacific mackerel or blue mackerel or American mackerel; chub (S. japonicus) Pacific Jack Mackerel (Spanish mackerel)—Not a mackerel but a member of the jack family; they have a tender flesh that is high in oil Preserved by salting; freshen by soaking for 12-48 h with several water changes 4 oz per serving 1 cup = 180 g (6.4 oz) Composition: protein 21.9%; fat 7.3%; pH 6.1; cholesterol 84 mg/3 oz See also pelagic fish See Part 2: Fish, Storage; Glutamate; Minerals, Food; Vitamin D, Fish; Vitamin D, Food mackerel mint See spearmint mackerel, smoked Mackerel that is eviscerated, dry salted and hot smoked Mackeson A sweet, stout-type beer maco See mammoncillo macon 1) Dry white or red wine. 2) Mutton bacon maconnais 1) A soft, white cheese made from goat's, cow's, or mixed milk and cured for 1-2 weeks; a French cheese made from goat's milk. 2) Region in Burgundy (east central France) famous for its white wine, which is lighter in texture than most burgundies and develops quickly Communes: Fuisse and Pouilly 446 macore (macora) macore (macora) A red, aromatic, cherrylike fruit macqueline A soft French camembert-type cheese made from whole or partly skimmed milk with rennet added macroeconomic policies Policies that affect the general economic environment in which the total economy or sectors operate macrofloc Floe large enough to be seen macromolecule A molecule of a protein or other high molecular weight substance (usually a polymer) whose size extends into the range of colloidal dimensions (diameter more than 1 jum); some proteins have a molecular weight in excess of 106 (viruses) macrophage A cell that engulfs, kills, and biodegrades foreign materials (cancer cells or pathogens) macroscopic examination The process of inspecting visually macrosmatic A very good olfactory sense maczola A blue cheese Madagascar A variety of bean See butter bean; ground nut, bambara Madeira 1) A full-bodied, fragrant, fortified wine (20% alcohol by volume) similar to sherry. 2) A dry or sweet, dessert wine in which fermentation is stopped by adding brandy; the wine is then heated, cooled, and matured; color varies from light amber to red and flavor from dry to sweet Types: Bual (boal): a sweet, delicate, dessert wine; red in color Caravela: dry, light amber aperitif Duke of Charence Malmsey: very dry, light amber, aperitif Gloria mundi: clear, reddish, sweet cocktail Malmsey: full-bodied and sweet dessert wine Sercial: a dry, bitter flavor, aperitif South side: highly aromatic; similar to brandy Verdelho: a before or after meal wine madeira sauce A brown sauce made with stock and butter and used on meat madeleine A scallop- or shell-shaped, French, tea cake mad gum A salty, paste condiment made from fermented shrimp with bean oil madhu A rice beer madidi Degermed, steamed maize, dumpling balls madras A black tea from India madrilene A jellied consomme maduro A semisoft, low fat, mildly acidic, smooth cheese made from cow's milk maedeh A moist Iranian sausage stuffed into a beef or sheep casing maeju loaves See koji mae khong A high-alcohol content whiskey mafalda An irregularly shaped pasta (^-in. width) man Yogurt Magendie, Francois A researcher who showed that dogs could not live on carbohydrate and fat and that some source of nitrogen was required mager middagspolse A very lean, moist, cooked, smoked Norwegian sausage made from finely chopped, mildly seasoned beef and stuffed into a beef casing maggally A rice wine; sometimes made from other cereal maggia A Swiss cheese made from cow's milk maggot A wormlike larva of a dipterous insect See apple maggot; walnut husk maggot magma (massecuite) A mixture of sugar syrup and crystals in the form of a thin paste magnesia (MgO) Magnesium oxide; a component of insulating board See Part 2: Insulation magnesium (Mg) A metallic element; at. no. 12; at. wt. 24.32; Group IIA of Periodic Table; oxidation state +2; electron configuration 2 - 8 - 2 orbit K L M Occurs in seawater in recoverable concentration; it is the characteristic element in chlorophyll and is found in bones and teeth; essential for converting food to energy; deficiency in plants causes poorly colored, yellowing, or brilliantly tinted, older leaves and results in chlorosis. Also found in all body tissue; important in bone formation and metabolism (essential part of many enzymes) ' Source (variety of foods; deficiency uncommon): Dark green vegetables Dry beans Dry peas Epsom salts Nuts Whole grain products See Part 2: Beef Percentages of Daily Recommended Allowances; Cereal Fortification; Cereals, Vitamin and Mineral content; Egg Products, Nutritive Value; Grain Analysis; Lamb Percentages of Daily Recommended Allowances; Lemon Juice Composition; Macaroni and Noodles Composition; Manure Analysis; Meat, Nutritive Value; Minerals, Food; Minerals, Plant or Animal Tissue; Normal Solutions; Nutrients in Crops; pH and Availability of Plant Nutrients; Pork, Percentages of Daily Recommended Allowances; Recommended Daily Dietary Allowance; Variety Meat Percentage of Daily Recommended Allowances; Water Drinking Standards; Wheat, Minerals; Wheat Products Composition magnesium carbonate (MgCO3) A light, fluffy solid. Used in food as an alkali, carrier, color-retention agent, drying agent, and anticaking agent and in insulation Composition [MgCO3Mg(OH)2]: dry matter 98%; Ca 0.02%; Mg 30.2% Storage: well-closed container See Part 2: Liming Materials; Normal Solutions magnesium chloride (MgCl2) A compound used as a color-retention or firming agent in food; used in canned pears for color retention and firmness; also a malady 447 component of fireproofing agents and refrigeration brines Storage: tight container See Part 2: Normal Solutions magnesium hydrate See Part 2: Liming Materials magnesium hydroxide [Mg(OH)2] A white powder used in food as an alkali, color-retention agent, or drying agent; used in frozen desserts and as a drying agent in foods; improves gelling of cheese Storage: tight container See Part 2: Liming Materials; Normal Solutions magnesium oxide (MgO) A compound that is used in food as an alkali or neutralizer; also used in animal feed Composition: dry matter 98%; Ca 3%; Mg 55% Storage: tight container magnesium phosphate, bibasic (MgHPO4) Used as a food nutrient or dietary supplement Storage: well-closed container magnesium phosphate, tribasic [Mg3(PO4)2] Used as a nutrient or dietary supplement Storage: well-closed container magnesium silicate (MgSiO3, Mg2Si308, Mg3Si207) Used as an anticaking agent in food Storage: well-closed container magnesium stearate Magnesium with variable proportions of stearic and palmitic acids. Used as an anticaking agent, binder, and emulsifier in food Storage: well-closed container magnesium sulfate (MgSO4) Epsom salts, used as a food nutrient or dietary supplement; a neutral fertilizer material, 33% MgO; 0-0-0 Storage: well-closed container See Part 2: Fertilizer Materials magnum 1) Medium-sized (500 g), excelsior-type cheese. 2) 1 magnum = 2 bottles Ma goat Light to dark brown, horned goats raised for meat; found in Szechwan (central China) magou See maheu maguey A tropical,fiber-producing plant magur A food fish India—Clarias batrachus magura A blue cheese maheu (magou; mahewu) A nonalcoholic, sour drink usually made from maize; sometimes made from sorghum or millet mahewu A fermented, corn and wheat product See maheu mahi mahi A white meat, light to moderate flavored, fin fish mahn-doo Meat dumplings mahon A hard, pressed, golden cheese made from sheep's milk and rubbed with olive oil ma-hua A wine fermented from flowers of Madhuka indica See ka-ak maid A ewe lamb from weaning to first shearing Maiden Blush A variety of apple in season in August and September that makes excellent sauce but only fair eating maigre Lean; no fat maigrelet A type of tomme de savoie cheese made with skimmed milk mailand salami A coarsely chopped salami made from beef and pork maile A cheese made from sheep's milk with rennet added Maillard reaction See browning reaction mainauer A munster-type, cream cheese made from cow's milk; a semihard, full cream, German cheese Maine-Anjou A large, French, dual purpose (primarily beef, but sometimes milk), red and white (sometimes roan) breed of cattle resulting from crossing English Shorthorns and French Mancelles; approximately 10% twinning mainzer A low-fat, high-protein, semisoft cheese made from cow's milk and usually flavored with cumin mainzer handkase A small, yellow to white, sharp, sour-milk cheese covered in red or yellow wax maireya An herb liqueur mais Corn maison Prepared according to the "house recipe" maitre d'hotel Seasoned with parsley, butter, and lemon juice maiyeh A sorghum beer maize (Indian corn) See corn maize, dwarf mosaic See Part 2: Sorghum Diseases maize oil See corn oil majocchino (incanestrato) An Italian cheese made from cow's, goat's, or sheep's milk that contains spices and olive oil major defect A defect not in the critical classification, but one that could result in significant failure, malfunction, or reduction in effective life makassar fish An anchovy (Stolephorus); dried fish makhan Butter maki-maki (dolphinfish, dorado) A tropical, saltwater fish that has a firm, white flesh and a delicate, sweet flavor makjang A soy sauce makkolli A rice beer makopa See Part 2: Fruit Classification malabar nightshade See basela malabar spinach (Basella alba) A spinach substitute that has bright, green leaves on a long vine; quick growing (70 days); grows in hot weather; can be used cooked as a vegetable or raw in salads malacia 1) Craving for specific foods. 2) Softness of tissue malady A disease or disorder of the body 448 malaga malaga 1) A semisoft, double cream cheese made from goat's milk and covered with white mold. 2) A sweet blend of old and new, Spanish wine, often fortified, produced in Andalusia (southeast Spain); dark in color but made from white grapes. 3) A white or garnet, dessert wine; 15% alcohol. 4) A variety of grape malakoff 1) A moist, cooked, smoked Icelandic sausage made from finely chopped, medium seasoned, beef and pork with pork fat added and stuffed into an artificial casing. 2) A French, neufchatel-type, cheese malanga See calalu malathion (malathon) A poisonous insecticide of the organic phosphate ester type C—O —CH2—CH3 [CH3 — O— ]2 — P—S—CH O S CH2—C —O—CH2—CH3 O See Part 2: Insect Control malay apple See otaheite apple male (6) The impregnating sex See also sex male gonad See testicle malibu A rum liqueur flavored with coconut malic acid (apple acid) An acid found in fruit OH H / HO—C—C—CH2C II I \\ 0 0 O H The naturally distributed acid occurs in many foods and is used as an acidulant; in citrus flavors, it is 89-94% as tart as anhydrous citric acid (in fruit flavors 78-83%) Storage: well-closed container See Part 2: Acidulants; Maple Syrup Composition; Normal Solutions; Organic Acids in Fruits and Vegetables malignant A cancerous growth; tending to become worse; deadly malinovac A raspberry (Rubus idaeus) liqueur mallard (Anas platyrhyncha) The common, wild duck mallobet A frozen, marshmallow dessert mallow (Malva sylvesfris) A wild plant or weed whose dried flower can be used for tea and whose leaves may be cooked like spinach mall-pura A sweet pancake malmsey A sweet wine malnutrition An inadequate quantity of essential nutrients; a pathological state resulting from a relative or absolute deficiency or an excess in the diet of one or more essential nutrients; poor nutrition caused by inadequate or unbalanced diet; imperfect or lack of nutrition; state in which a prolonged lack of one or more nutrients retards physical development or causes the appearance of specific clinical conditions such as anemia, goiter, and rickets malnutrition, first degree Body weight between 76 and 90% of the average theoretical weight malnutrition, second degree Body weight between 61 and 75% of the average theoretical weight malnutrition, third degree Body weight less than 60% of the average theoretical weight malonate broth See Part 2: Microorganism, Media malt 1) Any cereal (often barley) that is germinated and the young seedlings are dried to produce malt, which is used in brewing beer; it contains enzymes (e.g., diastase) that hydrolyze starch to fermentable sugars (maltose). 2) Sprouted and steamed whole grain without the radicle; germinated, dried grains of cereal with shoots and rootlets removed; an enzyme-rich substrate used in brewing of beer, chicha, lager, sorghum beer, vinegar, and whiskey; also used in biscuits, bread, breakfast cereal, pickles, and sauces 1 bushel (bu) = 34-38 pounds (lb) 1 bu (34-38 lb) malt = 1 bu barley (48 lb) Composition (dry): moisture 5%; protein 13%; fat 2%; carbohydrate 77%; ash 2% See beer; malted barley malt agar See Part 2: Microorganism, Culture Media, Dairy and Food Products; Microorganism, Media maltase A carbohydrate digestive enzyme that hydrolyzes maltose into two glucose units: maltose -> glucose + glucose See Part 2: pH Values of Biological Materials malt barley, dark (kaffee ersatz) A roasted barley used as a coffee extender; dark malted before roasting malt bread A tea bread made with malt and currants malted To convert into malt See malt malted barley A product made by allowing barley to sprout; in this process the starch is changed to maltose; it is used in production of beer, malted milk, and malt syrup malted milk (malteds; malts) A product made by combining milk with the liquid separated from a mash of ground barley malt and wheat flour and then removing the water; adding malted milk powder to a milk shake 1 cup = 235 calories Malted milk Powder Chocolate Composition (avg.) type Malt flour solids (%) 73.0 Carbohydrates (%) 71.0 80.2 Milk solids (%) 27.0 Protein (%) 15.0 9.4 Butterfat (%) 7.8 (min. 7.5) 5.8 Ash (%) 3.7 2.4 Moisture (%) 2.6 (max. 3.5) 1.8 Salt (%) 0.7 Fiber (%) 0.3 0.4 See Part 2: Dairy Products, Composition II; Milk and Milk Products, Vitamin Content; Milk, Dry Products; Vitamin A, Milk and Milk Products mam-chao 449 malted milk, chocolate flavor Composition Beverage Powder Moisture (%) 81.2 2.0 Protein (%) 3.5 6.5 Fat (%) 3.4 4.5 Carbohydrate (%) 11.0 84.9 Fiber (%) 0.03 0.4 Ash (%) 0.8 2.1 malted milk, natural flavor Composition Beverage Powder Moisture (%) 81.2 2.6 Protein (%) 4.1 13.1 Fat (%) 3.7 8.5 Carbohydrate (%) 10.0 72.5 Fiber (%) 0.05 0.6 Ash (%) 0.9 3.4 malteds See malted milk Maltese A milk goat native to the island of Malta malt extract Malt extracted with hot water from germinated grains of cereal, then concentrated or dried Malthus, Thomas Robert (1766-1834) A British economist whose "Essay on the Principle of Population" stated that population increases geometrically and the food supply arithmetically; this principle is much discussed today in view of the population explosion malting The wetting (steeping), germination, drying, and removal of malt sprouts from barley See also malt maltitol A sugar alcohol that occurs in fruit and may be produced from dextrose; 50% as sweet as sucrose malt liquor A fruity, alcoholic beer made from more grain and less malt and hops than regular beer maltodextrin A solution or dried material of saccharides obtained from starch Composition: high saccharides approximately 65-80%; pentasaccharides 4-9%; tetrasaccharides 4-7%; trisaccharides 5-9%; trace mono- and disaccharides Available in dextrose equivalents of 5, 10-14, and 15-19; used as bulking agent or to increase viscosity without adding sweetness. Maltol and dextrin are used as flavor enhancers and texture modifiers maltol OH Used as a caramellike, flavoring agent Storage: tight container maltose (maltobiose; malt sugar) A sugar composed of two molecules of glucose formed by hydrolysis (by action of diastase or malt) of starch; it is dextrorotatory and 30% as sweet as sucrose H C = O H —C —OH I H — C—OH I O . HO—C — H I HO — C — H O Melting point 212°F (100°C) See Part 2: Sugar, Fruit; Sweetening Agents; Sweetening Compounds malts See malted milk malt vinegar A vinegar made by fermentation of malted cereals (often barley); a vinegar made from barley or other cereal-grain malt infusion; made by the alcoholic and subsequent acetous fermentation, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt; malt flavor; golden brown color Composition (min.): acetic acid 4%; solids 2%; ash 0.2% [min. 0.009% of phosphoric acid (P2O5) in wa-ter-soluble ash] malt whiskey A whiskey distilled from malted barley malty The flavor of malt; can be caused by growth of Streptococcus lactis var. maltigenes malunggay (marong-gay) The small leaves of horseradish malvaceae See Part 2: Vegetables, Classification malvidin One of the anthocyanidins responsible for the red color in fruit and vegetables OCHc malwa A sorghum beer mam A dark, fermented, fish or shrimp paste with rice mam-ca-linh A dark, salty, fermented, fish (Dangila) paste mam-ca-loc A dark, salty, fermented, mudfish paste with roasted rice, ginger, sugar, and pineapple mam-ca-ro A dark, salty, fermented, fish (Anabas) paste mam-ca-sat A dark, salty, fermented, fish (Trtchogaster or Pangasras) paste with roasted rice mam-ca-tre A dark, salty, fermented, fish (Clarias) paste mam-chao A dark, salty, fermented (for 1-3 months), fish (Cirrhinus) paste with glutinous rice 450 mam-cu-sak mam-cu-sak A dark, salty, fermented, fish paste with roasted rice and pineapple or papaya mame miso A flavorful (long fermentation), deep red-brown paste made from soybeans mamey See sapodilla mamey sapote (Calocarpum sapota) A tropical, American fruit mamirolle A soft, medium strong, small (500 g) cheese made from cow's milk and with a reddish rind mammary tissue Tissue that secretes milk mammee The fruit of a large, tropical tree; rind and seed are bitter; pulp has pleasant taste; source of vitamin C mammee apple (Mamey apple) An oval or round (4-6 in.) fruit with yellow or salmon pulp and rough brown rind; similar to a cantaloupe; tastes like an apricot See sapodilla mam(m)oncillo (honeyberry; knepe; maco; quenepa; quenette; Spanish lime) A grapelike, green, leathery, 2-in. diameter tropical fruit similar to the lychee; has a large seed and yellow, semisweet pulp, which is eaten raw; the seed may be roasted and eaten mam-seing Dried, salted, fish roe with roasted rice manapua A small, filled dumpling manatee A large, freshwater mammal that lives on aquatic plants; has been suggested as a meat-produc-ing animal manchego A golden, hard, pressed, white to yellow paste cheese made from sheep's milk; cylindrical-shaped (2-5-in. diameter and 5 in. high; 2-3 kg); sometimes has holes; ripened in molds lined with esparto grass manchurian bean See soybean Manchurian cattle A breed of yellow (a few are brindle or black), humpless, strong, compact, dual purpose (draft and beef) cattle that originated in northeastern China Manchurian sheep White sheep raised for wool mandarin (Citrus deliciosa; C. nobilis) A citrus fruit from lower Asia; an orange closely related to a tangerine; canned in segments with water or very light syrup Segments per can: No. 1 can—55 segments No. 21 can—145 segments See tangerine mandarine A tangerine-flavored, sweet liqueur mandarini A 14-kg, provolone-type cheese mandarin oil The oil expressed from peel of Citrus reticulata; sp. gr. 0.846-0.854; used as an orangelike flavoring agent Storage: full, tight, glass container in a cool, dark place mandarin orange 1 cup, canned, solids and liquid = 8.6-9.0 oz mandeli (Coilia dussumieri) A foodfish found near India mandible A jaw of an animal See Part 2: Fish Nomenclature mandoo A meat dumpling mandrake (mayapple; racoon berry; wild lemon) An herb used for tea See mayapple mandrel A core around which material is shaped to form container tubes man-eater (Carcharodon carcharias) A food fish mangaba (mangabeira) A persimmon-like fruit mangabeira See mangaba manganese (Mn) A metallic element; at. no. 25; at. wt. 54.94; group VIIB of Periodic Table; oxidation states +2, +3, +4, +7; electron configuration 2-8-13- 2 orbit K L M N Body function: in reproduction, normal tendon and bone structure and part of some enzyme systems Sources: beans, bran, coffee, nuts, peas, tea Deficiency unknown in animals; deficiency in plants causes interveinal chlorosis and necrotic lesions See Part 2: Egg Products, Nutritive Value; Grain Analysis; Maple Syrup Composition; Minerals, Food; Normal Solutions; Nutrients in Crops; pH and Availability of Plant Nutrients; Water Drinking Standards; Wheat, Minerals; Wheat Products Composition manganese chloride (MnCl2) Used as a food nutrient or dietary supplement Storage: well-closed container manganese gluconate ([CH2OH(CHOH)4COO]2Mn) Used as a food nutrient or dietary supplement Storage: well-closed container manganese glycerophosphate (C3H7Mn06P) Used as a food nutrient or dietary supplement Storage: well-closed container manganese hypophosphite [Mn(PH2O2)2] Used as a nutrient or dietary supplement Storage: well-closed container manganese (manganous) oxide (MnO) Used in animal feed Composition (commercial product): dry matter 99% (including 76.7% manganese) manganese sulfate (MnSO4) Used as a food nutrient or dietary supplement and a fertilizer material; a source of soluble manganese on land that has been over-limed Storage: well-closed container See Part 2: Fertilizer Materials; Normal Solutions mange A parasite (mite) that affects the skin of dogs, hogs, horses, and mules (also man), causing loss of hair; contagious mangel (mangel wurzel; mangold; mangold wurzel; Beta vulgar is) A coarse, stock beet used as livestock feed; young mangels may be eaten Seed 4-8 lb/acre. See mangel wurzel mangel wurzel Aflesh-colored, root crop with white, pink, red, orange, or purple skin; used for animal feed. See mangel mangetout See sugar pea mango (apple of the south; tropical peach; Mangifera indica) 1) The fruit of a medium-size, subtropical tree that produces a yellow-green to red fruit (6 o z - l | lb); the orange flesh surrounds a central flat, oval stone that is 7-20% of its weight. 2) A smooth, round to oval, southeast Asian fruit with flesh that is sometimes fibrous and sweet but slightly acid; flavor like a mixture of pineapple, apricot, peach, and banana Varieties: Alphonso Bangalora Carrie Dueshri Glenn Irwin Keitt Tommy Atkins Fiber content and flavor varies tremendously with varieties To prepare: peel and remove large seed Uses: Eat fresh or in cake when ripe; use in pickles or relish when green 1 large = 2 cups, peeled, pitted, chopped 1 cup, fresh, diced or sliced = 5.8 oz Ripen at room temperature; gives slightly when squeezed if ripe Composition: moisture 82%; protein 0.7%; fat 0.4%; carbohydrate 17% av. (10-20% sugar); ash 0.4%; pH 3.9-4.6 High in vitamin A; also contains medium amount of vitamins B and C; eaten fresh, canned, or made into preserves; unripe fruit is made into mango chutney Storage: 50°F, 85-90% relative humidity, 2 week storage life See anthracnose, stem end rot See Part 2: Fruit, Availability; Fruit Classification; Fruit Composition; Fruit Storage; Minerals, Food; Plant Foods, Composition; Tocopherols mango chilling injury A scald-like, gray discoloration with pitting and uneven softening; caused by storing mangos, before ripening, below 50cF; the fruit has poor development of color and flavor Storage temperature: 50-55°F for up to 3 weeks before ripening 70-75°F for ripening 30-40°F for several weeks if fully ripe mango fish A yellow-colored, Indian fish that is often canned mango melon (orange melon; vegetable peach; Cucumis melo) A yellow-skinned melon with white or yellow flesh; may be cooked, preserved, or made into pickles mango pickle 1) Mango pickled with asafoetida, chillies, fenugreek, mustard, and turmeric. 2) Mango melons or green pepper stuffed with chopped pickles mango squash See chayote mangosteen A large tree that produces a smooth rind and brownish purple berry; beneath the tough rind, the white pulp is segmented (5-7 segments) and contains a few seeds; the fruit is consumed fresh See Part 2: Fruit Classification; Fruit Storage mangrove 1) A red snapper-type fish. 2) A fruit manok 451 manhattan (manhattan cocktail) 1) A mixed drink made from l\ oz (1 jigger) of bourbon or rye, \ oz sweet vermouth, and a dash of angostura bitters (optional); stir with ice, strain, and add cherry. 2) A cocktail usually made with rye, vermouth, and angostura bitters manicamp A cheese made from cow's milk manila fiber Fiber produced by a plant that resembles a banana plant; used for making twine manioc A woody, South American, tropical plant whose roots are the source of cassava and tapioca See also cassava; tapioca flour; yam bean manisan A brown sugar made from the coconut mannitol H H OH OH I I I I COCH2—C—C—C—C—CH2OH I I I I OH OH H H 1) A hexahydric sugar alcohol used in dietetic foods or "sugar-free" products; extracted from brown algae; used as a nutrient, dietary supplement, texture modifying agent, sweetener (50% as sweet as sucrose), anticaking agent, stabilizer, or thickener. 2) White, odorless, crystalline material that is 50 to 0.67% as sweet as sucrose with 0.5% of the calories; may have a laxative effec Storage: well-closed container See Part 2: Microbiological Media mannose (C6H12O6) A 6-carbon monosaccharide (hexose) found in orange rind, seeds, and sugar cane; has a sweet taste, but bitter aftertaste YHO—CH HO—CH HC—OH HC — OH HC—OH H See Part 2: Sugar, D-aldehydo mannuronic acid A monosaccharide derivative used as a building block in nature C—OH OH H /\ / T 1 / \? 9/ \ HO \ c _ c / HI I H H mano A provolone-type cheese made from cow's milk and wrapped in banana leaves manok Chicken 452 man-ruoc man-ruoc A salty, fermented condiment made from freshwater, shrimp paste man-ruot A salty, fermented condiment made from fish guts paste manteche A provola-type cheese made from buffalo's or cow's milk and containing butter in the center; sometimes smoked mantecoso A semisoft, mildly acidic, smooth cheese made from cow's milk mantissa See logarithm man-torn A salty, fermented condiment made from shrimp paste man-tou A fermented, yellow-brown, salty (20-25%) condiment made from fish paste man t'ou A steamed, wheat (sometime maize or rice) bread man-tu A meat dumpling manufacturer's sugar See confectioner's sugar manur A ricotta-type cheese made from cow's or sheep's milk and that is usually dried manure (feces) The excrement of animals; used for fertilizer and is best if composted first to keep from burning roots of plants; source of hydrocarbon gases for fuel Production (tons/year) Percent Solid Liquid N P 2 O 5 K2O Average: 0.7 0.4 0.5 Cattle: 9 4 0.5 0.3 0.5 Chickens: 0.07 — 0.9 0.5 0.8 Horses: 7 1 0.6 0.3 0.6 Sheep: 0.5 0.3 0.9 0.5 0.8 Swine: 1 0.6 0.6 0.5 0.4 Composition (poultry, dehydrated): dry matter 90%; protein 25%; fiber 12%; fat 2%; ash 27% See Part 2: Fertilizer Materials; Manure Analysis; Wastes, Agricultural and Industrial manure, green Crops that are plowed under for fertilizer manyplies See omasum manzanilla A pale, dry, young, low-alcoholic sherry mao t'ai A spirit distilled from millet and wheat MAP See modified American plan maple butter See maple cream maple cream (maple butter) Maple syrup boiled to 232°F, cooled without stirring to 70°F, and scraped into cream consistency maple, imitation A flavoring made from vegetable extracts with color added; often contains some pure maple flavor maple liqueur A brandy liqueur flavored with maple tree sap maple sap The sap of the sugar maple, which contains sucrose (3-4%), invert sugar, malic acid, mineral matter, and albuminoids; a f-in. hole, 1 in. deep is used to tap the tree. Equivalents: 3 pounds of syrup/tree-year 0.3-1 gallon syrup/tree-year 12.5-44 gallons (depends on sweetness) of sap = 1 gallon syrup maple sugar See sugar, maple maple sugar syrup A syrup made by dissolving maple sugar in water; not as sweet or mild as maple syrup maple syrup (sirup) Concentrated sap of the sugar maple (Acer saccharinum) or rock maple made by evaporation of maple sap, which is collected in early spring. Other maple trees, such as silver, Norway, or swamp, may be used but sap is not as sweet and less syrup can be made per unit of sap; they are sometimes used to make wine by fermentation. Highest quality has light color and delicate flavor Species of tree: Black maple Sugar maple Max. water content, 35%; min. 11 lb/gal (231 in.3); sp. gr. 1.325; pH 6.5-7.0; sugar 66.5%; Baume 35.75° at 60°F; Brix 66.5° at 60°F Equivalents: 1 cup sugar = 1 cup maple syrup + \ cup of liquid + \ tsp baking soda 1 tbsp, syrup = 2.5 tsp, sugar 1 cup, syrup = 312 g (11 oz) 1 gal syrup = 8 lb maple sugar = 34 gal sap Storage: 40-45°F See Part 2: Maple Syrup Composition; Sugars and Syrups Composition; Sweetening Agents maquee A soft, Belgian cheese made from cow's milk with rennet added marasca A Yugoslavian cherry used to make maraschino cherries maraschino Sweet liqueur distilled from maraschino cherries and their kernels and used as flavoring; sweet liqueur flavored with maraschino cherries and their kernels maraschino cherries Unripe cherries (Royal Anne) that are cooked in syrup, colored, and flavored. Brined cherries are pitted, SO2 leached out with water, boiled, dyed, boiled, held in dye, washed in hot water and then citric acid solution, and rinsed; some are sweetened and flavored (bitter almond oil, neroli oil, and vanilla extract). The colorant formerly used was prohibited by FDA in 1976 1 maraschino cherry = \ oz See candy marasmus Malnutrition; wasting away marastina A strong, dry, white wine maravsky-bochnik A 10-15-kg, Swiss cheese made from cow's milk marble CaCO3 with admixed impurities (iron oxide and other metallic oxides) giving a mottled or streaky appearance marble cheese A snack cheese marigold (poor man's saffron; Calendula oflicinalis) 453 marbled fruit See brown rot marbling Fat intermingled in the muscle; an indicator of meat quality marc D A spirit produced from the skin and seed remaining in the press after grapes have been pressed; residue left in wine press; brandy distilled from fermented grape pulp and skins. 2) A spirit distilled from fruit residue See grape, pomace; pomace marchpane See marzipan MARCIS Microbiological and Residue Computer Information Systems MARDI Malaysian Agricultural Research and Development Institute mare A female horse (generally of breeding age); gestation period 340 days (range 307-412); duration of heat period 5-7 days; normal recurrence of heat, approx. 21 days mare mule A female mule marengo, a la Fowl in a sauce made of tomato, white wine, butter, mushrooms, and garlic margaric acid (heptadecanoic acid) [CH3(CH2)15COOH] An acid rarely found in natural oils and fats See Part 2: Fatty Acids and Their Properties margarine A butter substitute developed by a French chemist; a fat, often a mixture of animal and vegetable fat, that is homogenized; used in cooking and as a substitute for butter. A manufactured food resembling butter except cultured, pasteurized, skimmed milk is churned with vegetable or animal fat (usually not milk); it contains at least 80% of one or more of the following fats, which may be hydrogenated: Milk fat Rendered animal fat Stearin or oil derived from fats or oils Vegetable fat or oil (cottonseed, soybean, corn, peanut, sunflower, etc.) Can also contain: Butter Coloring (carotene or other vegetable color approved by USDA) Emulsifying agents Flavorings Milk products (cultured, skim milk) Preservatives Salt (2 | -3 |% ) Vitamins Vitamin A, min. 15,000 U.S.P. units/lb; vitamin D, min. 2,000 U.S.P. units/lb Diglyceride— Lecithin— \ max. 0.5% total wt Monoglyceride— Benzoic acid— Potassium sorbate— ) max. 0.1% total wt Sodium benzoate— Artificial flavoring, diacetyl or acetyl methyl carbinoli Equivalents: 3 cups, whipped = 1 lb 2 cups = 1 lb 1 cup = 225 g (7.9 oz) 1 cup = | cup lard + \ tsp salt = | cup rendered fat + \ tsp salt = 1 cup of hydrogenated fat + \ tsp salt 1 cup, whipped = 5.4 oz 1 stick = | lb = 4 oz = \ cup 1 stick, whipped = 2.7 oz 2 tbsp = 1 oz 1 tbsp = g stick = 0.5 oz 1 tbsp, whipped = 9-10 g 1 pat (1 x 1 X 5 in.) = 5 g Composition: moisture 15% (max. 16%); protein 0.6%; fat 81% (75-84%); carbohydrate 0.4%; ash 2.5% 1 pat (1 x 1 x 3 in.) = 35 calories 1 tbsp = 100 calories 1 tbsp, soft tub = 100 calories 1 tbsp (14 g), salted = 140 mg Na 1 tbsp (14 g), unsalted = 1 mg Na Storage: Refrigerate (32-35°F), tightly covered; protect from light; use within 2 weeks. See also oleomargarine See Part 2: Butter and Butter Products, Composition; Calories, Daily Recommendations; Fats and Oils, Composition; Margarine Formulae; Margarine Production; Oils and Fats Composition; Spoilage, Fat in Food; Vitamin A, Daily Recommendations; Vitamin D, Food Margarinomyces Bacteria that cause food spoilage See Part 2: Spoilage, Fat in Food margarita An alcoholic beverage made from l\ oz (1 jigger) tequila, \ oz Triple Sec, 1 oz lime or lemon juice; moisten glass rim with fruit rind and spin in salt; shake ingredients with ice and strain into glass margaux A red wine margherite An Italian, cream cheese margheritina A ribbon pasta margin The difference between cost and sale price; money deposited as a guarantee of performance on the purchase or sale of a futures contract Original margin—hedge markets Variation margin—difference between contract price and the current market price marianhof See limburger cheese maribo A large, round, acidic, gouda-type cheese filled with irregular holes; may be flavored with caraway marienhofer A soft to semisoft, strongly flavored, cheese made from cow's milk and ripened by surface bacteria marigold (poor man's saffron; Calendula officinalis) The flowers and the green parts of sweet-scented marigold sometimes used as seasoning; petals are used fresh or dried and sometimes used to color cheese 454 marinade marinade 1) A seasoned liquid (often French dressing or pickle, spiced wine, vinegar, or an acid juice, such as tomato and citrus) in which food is allowed to stand or steep before cooking or serving; used to flavor and tenderize. 2) Fish cured in acidified brine, with or without spices marinara, alia Food prepared sailor-style marinate To let food stand in a liquid such as acetic acid, vinegar, olive oil, lemon juice, or brine marine oil An oil obtained from fish or marine mammals See Part 2: Oils and Fats Composition; Unsaturated Fatty Acids marino An everyday wine produced in the region of Rome Types: red, rose, white marjoram (joy of the mountain; knotted marjoram; sweet marjoram) European species—Origanum dictamnus, O. onites, O. pulchellum, O. sipyleum Golden marjoram—O. aureum Knotted marjoram—O. marja(o)rana hortensis Pot or common marjoram—O. vulgare Spanish—Thymus mastichina 1) A popular perennial, treated as an annual herb, with purple blooms and gray-green leaves. Thin to 6 in. in rows 12 in. apart; maturity requires 70 days; 2 ft tall; cut plants before they flower. Wild marjoram is called oregano; sweet marjoram is the cultivated variety. 2) A fragrant and very popular herb made from the dried, green leaves and flowering tops of a mint family plant found both whole and dried; used as flavoring; leaves are gathered or whole plant is cut and sold in bunches; leaves are cut, whole or medium to fine grind, or powdered Uses: Dressing Meat Pies Sausage Soups Stew Stuffing Aroma is aromatic, camphoraceous, spicy-warm; flavor is like oregano, bitter Types: Mediterranean Pot Sweet Wild Winter Sources: Egypt and France Composition: moisture 7-8% (max. 12); protein 12-14%; fat 7-8%; carbohydrate 60-61%; fiber 18-19%; ash 12-13% (max. 16); 1% v/w average volatile oil (0.7% minimum); 4.5% maximum HC1 insoluble ash Storage: dried leaves in an airtight container See oregano See Part 2: Flavoring Agents, Natural marjoram butter An herb butter; soften \ stick, unsalted, sweet butter and add 1 tbsp finely minced, fresh marjoram or \ tsp dried marjoram; cream together with a few drops of lemon juice marjoram jelly An herb jelly; infuse i\ cups boiling water over 1 cup fresh marjoram; let cool and strain. To 2 cups of marjoram infusion add \ cup of vinegar or apple cider and 4 | cups sugar (boil till dissolved); add \ bottle of liquid pectin and boil \\ min; remove from heat, add 2 drops of liquid coloring (optional), fill sterilized jelly glasses, and seal with melted paraffin marjoram oil A volatile, light yellow oil, steam distilled from the flowering plant of Spanish marjoram {Thymus mastichina); used as a food flavoring agent Refractive index 1.463-1.468 at 20°C Sp. gr. 0.904-0.920 g/ml Optical rotation - 5 to +10° Storage: full, tight, glass container in a cool, dark place mark code A six digit number that can be used to identify the plate and inside and outside enamel of a container market basket A term used to describe the weekly food purchases (includes all seven food groups) for a family market class See Part 2: Sheep Market Classes and Grades marketing certificates Certificates issued as part of the price support program; they may be redeemed for cash or commodities marketing loan A loan that may be repaid at a level below the rate at which the loan was made marketing orders and agreements Programs that permit agricultural producers collectively to promote orderly marketing of a crop or commodity marketing quota The quantity of a crop that will provide adequate and normal market supplies. This is translated into individual farm marketing quotas. A producer cannot market more than his/her quota without penalty marketing spread The difference between the price the producer receives for a commodity and the price paid by the consumer marketing year A 12-month period beginning at the start of harvest of a crop and extending to the same time in the following year. Market year Crop starts Barley June 1 Corn Sept. 1 Grain sorghum Sept. 1 Oats June 1 Soybeans Sept. 1 Wheat June 1 market oriented farm policy A policy of letting prices be set primarily in a public market rather than by government actions market price The amount received or paid for a unit of a commodity market temper The fluctuations of the market climate as perceived by the buyer and based on information from constant contact with suppliers markouk A leavened, thin flat bread usually made from high-extraction, wheat flour marl (merl) A liming material composed of 60% CaCO3 and clay; each pound has the neutralizing equivalent of 0.5-0.9 lb of CaCO3 (or approx. this quantity of dolomitic limestone) See lime See Part 2: Liming Materials marlin (spearfish) A saltwater food fish Black (Pacific)—Makaira indica; M. nigricans Blue (Atlantic)—Af. nigricans Striped (Pacific)—Tetrapturus audax; Af. audax White (Atlantic; Pacific)—T. albidus; Af. albidus marlot A grape used to make an Italian, ruby-red wine marmalade Small pieces of pulpy fruit [e.g., citrus fruit (all or part of rind is included) orfigs] suspended in a clear, smooth, tender, jellylike mixture (1 lb or more sugar/lb of fruit). A preserve made from thinly sliced or chopped citrus fruit, combined with sugar, sometimes combined with pectin, and cooked to a jelly consistency; sealed for storage. Differs from jelly by having suspended slices of fruit or peel in the clear jelly 1 tbsp = 0.5-0.7 oz See jellied products See Part 2: Standards, Processed Fruit and Vegetable Products marmalade, orange Type of fruit used: Bitter orange Sweet orange usually blended with lemon or grapefruit marmelo See quince marnique A quince (Cydonia oblonga) liqueur maroiles (marolles) A pungent, square cheese with a thick, red rind See maroilles maroilles (maroiles; marolles) A semihard, strong flavored, fermented cheese made from whole cow's milk and that is rectangular-shaped (200-800 g) and covered with a red-brown rind; a soft, French cheese with a brine-washed, gold-colored rind and a distinctive flavor See maroiles maroilles cheese A semihard, sharp, fermented, French cheese made from whole milk maromme A camembert-type cheese made from cow's milk marong-gay See malunggay marquise A frozen dessert made by mixing a fruit sherbet withflavoring and whipped cream marron A large, French chestnut containing one seed per pod; chestnut meat that is preserved and packed in vanilla-flavored syrup marrons glaces Preserved and glazed chestnuts marrow 1) A soft, fatty, vascular, connective tissue; soft substance found in the medulla (spaces) in spongy bone; the building site of red blood cells; often used for food See Part 2: Organ Weights 2) A climbing herb (Cucurbita sp.) that produces a pepo; 65-140 seeds/oz; 6-8 days germination period; maruzze 455 the varieties yield fruit of many colors and shapes; pH 4.7-5.6 Varieties: Courgette, zucchini—picked when immature and only a few inches long or when about 9 in. long; when mature they are similar to the vegetable type Custard marrow—scalloped summer squash; shape of a flattened sphere, white or yellow in color Vegetable Marrow—an oval cylinder with a rind that may be green or white striped; vegetable may weight up to several pounds; it is boiled or parboiled and baked Use: cooked vegetable, jams, chutneys, soups, wine See squash Marsala A fortified, 12-20% alcohol, yellow, dessert and cooking wine produced in Sicily Types: dry, speciallyflavored, sweet marsh hay See salt hay marshmallow DA confection of soft, creamy consistency made from egg albumin or gelatin and sugar or starch syrup; originally made from the root of the althea plant (Althea offlcinalis). Equivalents: 1 lb = 4 cups marshmallows 7-10 oz = 40 regular marshmallows = 3 cups miniature marshmallows = 2 cups marshmallow creme \ lb = 15 regular marshmallows 1 oz = 3-4 regular marshmallows 1 average marshmallow = 1.5 tsp sugar 4 large marshmallows = 90 calories See Part 2: Sugars and Sweets Composition; Water Activity, Organisms and Food 2) An herb (mallards; quimauve; schloss tea) marshmallow creme A form of marshmallow that has a spreadable consistency; made of corn syrup, gelatin, and sugar andflavored with artificial vanilla extract marsh rabbit See muskrat Marsh Seedless A variety of grapefruit martini A mixture of vermouth and gin; a mixed drink containing 4 parts gin or vodka and 1 to 2 parts dry or sweet vermouth; stir with ice, strain, and add green olive, lemon twist, or pickled onion; a dry type of gin; when sweet it is mixed with vermouth Cocktail proportions: Type Gin Vermouth American > § Dry § French k martinique A type of salad dressing See Part 2: French Dressing Variations martynia (unicorn plant; Proboscidea jussieui;P. louisianica) A plant that yields green, seed pods, which when young, immature, and newly formed can be pickled like sweet cucumbers maruzze A shell-shaped pasta 456 marvany marvany A blue cheese marwa A sorghum beer Maryland See Swine Breeds Maryland No. 1 A breed of hogs produced by crossing Berkshire (38%) and Landrace (62%) breeds; it is black and white in color and has erect ears marzipan (almond paste) A mixture of ground almonds, sugar, and egg white that can be molded into fancy shapes Ingredients: 8 oz can of almond paste 1.5 tbsp light corn syrup 1.3 cups sifted powdered sugar liquid food coloring Glaze ingredients: 2 tbsp light corn syrup 0.25 cup water See Part 2: Water Activity, Organisms and Food masa A paste made from white corn that has been soaked and ground; ground mixtamal (whole grain maize soaked in 1% lime solution); dough made from mixtamal and used to make pozol and corn bread See maasa masa flour See flour, masa masata Chicha made from yucca plant or cassava mascarpone (mascherpone) A whipped, acidic cream used as a dressing; small, fresh, cream cheese sold in muslin; soft cheese that tastes like whipped cream; sometimes flavored with liqueur or brandy and sugar See Part 2: Cheese, Vitamin Content mascone A soft, white, fresh cream, Italian cheesemasculinity Possession of secondary male sex characteristics, such as heavy head, neck, and shoulders mash (mash feed) To reduce to pulp; mashed potatoes; malt heated with water as the first step in brewing, used to extract solubles and reactivate enzymes; a mixture of feed ingredients in meal form See urdbean masha (Indian sorrel; sour-sour) A bitter, oriental herb used toflavor curry, soup, stew, and salads Masham A breed of sheep produced by crossing Swaledale and Teeswater mashing Ground grain and a small amount of malt is heated with water and then cooled; malt is added and brought to 140-150°F, at which time the starch is converted to maltose See beer masi Poi produced from unripe bananas (Musa) mask To improve the looks or taste of food with sauce or seasoning; to coat with sauce or aspic; to cover a food or flavor masking When twoflavors neutralize each other Masonite Proprietary name for an insulating board made by steam-treating wood chips at high pressure See Part 2: Insulation mass The amount of matter contained in a body, regardless of its location in space; for example, it is the same on the moon as on the Earth. Mass is different from weight in that weight involves the concept of gravity; thus the weight of an object on Earth differs from its weight on the moon massa (masa) Shallow-fried cakes made from millet or sorghum flour massecuite See magma mass number The sum of the protons and neutrons in an atomic nucleus See also atomic number mass unit An arbitrary value of mass; the proton has a mass of 1, and is therefore the basic mass unit; neutrons have a mass of 1.008 See Part 2: Constants, Fundamental mast Yogurt mastic (Pistachio lentiscus) An evergreen whose sap is used forflavoring; a licorice-flavored gum produced by making cuts in the bark of the mastic bush See mastika mastication The grinding, reduction in size, mixing, and addition of saliva that takes place in the mouth mastika An herb liqueur that is anise or licorice flavored and contains gum resin of the mastic bush (Pistachio, lentiscus) mastitis A disease of the udder caused by bacteria, which produce tissue changes; permanent destruction of milk-secreting tissue caused by many types of bacteria, the most prevalent of which are Staphylococcus and Streptococcus mastuerzo A tree that produces leaves that are used in salads masvusvu A nonalcoholic, sour drink made from maize mat See moth bean mate (Brazilian tea; Paraguay tea; yerba de mate; yerba mate; Ilex paraguaariensis) 1) A tropical, beverage crop whose leaves are picked, dried, and ground; used to make a tealike drink. 2) A coffee substitute that is brewed like tea and contains caffeine. 3) A tea made from a South American tree leaf; an acquired taste; sold roasted or in shredded green leaf form; add 1-2 tsp/cup of hot water or milk and serve with sugar; may be served hot or iced matelote Afish stew material requirements planning (MRP) A set of techniques to calculate material requirements using bill of material, inventory data, and the master production schedule Mateus rose A proprietary name for a type of rose wine matiere grasse The percentage of fat, expressed on a dry-weight basis Ma-t'ou goat A white, polled, bearded, very prolific goat raised for meat and milk and found in Hupeh (Hubei, central China) matrasa A red wine matsoni Yogurt matsun A yogurt made from buffalo's, cow's, or goat's milk matte finish plate Electrolytic tin plate that has not been brightened by melting the tin coating matto A fermentation of bolted soy beans ma tung See kumiss maturation A stage of development leading to the attainment of physiological maturity; ripening; maturing mature 1) Full or complete development; ripeness. 2) Fruit that is ready to pick, whether or not it is ripe; if mature, it is capable of ripening after picking; if immature, it will not ripen after picking mature duck A bird of either sex over 6 months old mature green See hard mature turkey A bird of either sex over 15 months old maturing agent (bread improver) An additive that accelerates the aging process and improves baking quality; will develop the gluten characteristics necessary for baking much more rapidly than will occur naturally; a chemical used to accelerate oxidation and speed up the natural aging process of flour, which improves the baking quality maturity A stage of development when eating or processing quality is at its peak matzo An unleavened bread matzoon A yogurt made from buffaloe's, cow's, or goat's milk matzoth (matzos) Jewish, unleavened bread eaten during Passover; a thin, brittle, biscuit-shaped, unleavened bread made from flour and water Variations: Chrimsels—matzoth, water, raisins, and eggs, shaped like a pancake and fried Blintzes—matzoth folded over jelly or cottage cheese and fried mauby A bitter, ginger beer flavored with mauby tree bark maund (standard) A unit of weight used in India and Pakistan 1 maund = 0.037324 metric ton mauoloh A pickled vegetable maurette A sauce of wine, butter, flour, and spices mavrodaphne A sweet, red, fortified, Greek, dessert wine mavrud A dry, red wine maw A stomach, particularly the fourth stomach of a ruminant or the craw of birds mawby See mauby maxilla The upper jawbone See Part 2: Fish Nomenclature maximum price fluctuation limitation The maximum amount that the contract price is permitted to move, down or up, during a trading session maxwell (Mx) A unit of magnetic flux equivalent to 1 gauss per centimeter squared 1 maxwell = 0.001 kiloline = 1 x 10"8 weber Maxwell disc See color wheel McCallum's macerating fluid 457 mayapple (hogapple; mandrake is a misnomer; maypop; wild lemon) A small, yellow, egg-shaped fruit that contains many seeds and is often used to make marmalade mayonnaise 1) An uncooked, semisolid, permanent emulsion in which oil (often cottonseed or corn oil) is held in water suspension by egg yolk and vinegar or lemon juice; may be flavored with salt, pepper, and mustard; minimum 65% (most contain 75-80%) vegetable fat; the only emulsifying ingredient is egg yolk (cholesterol); the acid ingredient is vinegar or lemon juice (citric acid to \ acetic acid in vinegar); vinegar and salt are the principal bacteriological agents. 2) Dressing often made from egg yolk, lemon juice, mustard (optional), olive oil, salt, and white pepper Typical ingredients: 2 egg yolks 1 tsp dry mustard 1 tsp salt 1 tsp sugar dash of cayenne 1 tbsp vinegar l\ cups salad oil 1 tbsp lemon juice Equivalents: 1 cup = 7.2-8.6 oz 1 tbsp = 0.5 oz Stain removal from cloth—scrape off excess, use laundry pretreat spray or cleaning fluid, rinse in cool water, wash in hot suds Composition: moisture 15%; protein 1%; fat 80%; carbohydrate 2%; ash 2%; pH 4.2-4.5; sodium 78 mg/tbsp (15 g) Storage: Refrigerate after opening See also emulsion See Part 2: Calories, Daily Recommendations; Fats and Oils, Composition; Food, Composition; Mayonnaise; Mayonnaise and Salad Dressing; Salad Dressing and Mayonnaise Variations maypop See mayapple may wine A beverage made from Rhine wine, claret, and champagne, seasoned with woodruff, strawberries, oranges, and pineapple mazagan See broad bean maziwa lata A yogurt that may have wood ash added Mazola oil A brand of corn oil mazun A yogurt made from buffalo's, cow's, or goat's milk MB-BCP medium See Part 2: Microorganism, Selective and Differential Broths and Media, Water Filtration Plant mbege A beer made from millet and bananas mbor Acidic dumpling made from 90% extraction, maize flour mbote A sweet, fermented, alcoholic beverage made with honey; often flavored with fruit juice and spices M broth See Part 2: Microorganism, Media me Megacycles per second McCallum's macerating fluid A mixture composed of nitric acid 1 part, glycerin 2 parts, water 2 parts 458 McClung Toabe agar McClung Toabe agar See Part 2: Microorganism, Media McCollium E. V. An American who suggested that "accessory factors" in addition to protein, carbohydrates, and fats are needed in the diet McDaniel spider mite (Tetranychus mcdaniel) A pear tree pest; adult in winter is yellow or orange; when feeding, yellow to green with two dark spots and will spin a web; damaged foliage is bronze in appearance and it interferes with normal fruit development MCH Maternal and Child Health Care MCHC Mean corpuscular-hemoglobin concentration MCHC = Hgb X 100/PCV See Part 2: Blood mCi: millicurie Mclntosh red A variety of apple that is in season from Sept. to March; makes excellent sauce and good eating and cooking M coliform broth See Part 2: Microbiological Media MCPA A phenoxy herbicide; chemical name [(4-chloro-o-tolyl)oxy] acetic acid MCV Mean corpuscular volume of red cell MCV = PCV x 10 RBC x 10~6 See Part 2: Blood Md Symbol for the element mendelevium MDR See minimum daily requirement ME (M.E.) Metabolizable energy See metabolizable energy mead A sweet, fermented, alcoholic beverage made with honey, malt, and yeast; sometimes flavored with fruit juice and spices mead agar See Part 2: Microbiological Media meadow cress (Cardamine pratensis) A wild plant used in salads and soups meadowsweet (Spirea ulmaria) A native North American shrub; leaves used in soup and flowers used to make tea meal 1) Coarsely ground or powdered grind of pulse or cereal; ground edible part of some grain, e.g., corn. 2) Assembled dishes to be consumed at one time. 3) Time of eating. 4) Food eaten. 5) Volume of milk obtained at one milking. 6) Ground or reduced in particle size ingredient mealiepap See agidi meal, whole wheat A ground, cleaned wheat that is finer than crushed or cracked wheat mealy The crumbly quality of meal; starch or corn-meal-like texture mealybug See grape mealybug mean (ji) Center of a distribution; estimated by sample mean x = E X/n; interval estimate of fi: * ~ *0.05S* <>H 46% invert sugar Composition Dehydrated > 79.5° Brix Dry matter (%) 94 75 Protein (%) 9.7 4.4 Fat (%) 1 0.1 Fiber (%) 6.3 0.4 Ash (%) 12.5 9.8 1 tbsp = 50 calories; pH 5.0-5.5 2) Concentrated, dehydrated fruit juice See Part 2: Calcium, Daily Requirements; Calories, Daily Recommendations; Food, Composition; Iron, Daily Recommendations; Minerals, Food; Minerals (Trace), Limits; Sugars and Sweets Composition; Sugars and Syrups Composition; Sweetness of Sweeteners; Sweetening Agents molasses feed 0.8 pounds per quart; 75 pounds of molasses is equivalent to 1 bushel of corn in feeding value; max. amount of molasses to feed: 20% of ration molbo A large, red, round samsoe or edam-type cheese mold (mould) 1) Single- or multicelled microorganisms that form long, branched, hair-like microscopic filaments of fungal growth; they grow into fuzzy or cottony mats; form airborne spores (seed). Growth is encouraged by warm, dark, damp conditions with little air circulation. Optimum condition for growth: 20-35°C (will grow at 10°C) and moist (but will grow with less moisture than bacteria); will grow on jams, jellies, cheese, meat, fruit, vegetables, and cereals. Molds and yeast are counted using potato dextrose agar or acidified potato glucose agar. Common gray mold (Botrytis cinerea)—usually not harmful if removed promptly and the food is cooked; mold is often used to flavor cheese and meat. 2) To shape food; to shape in a mold. 3) A form or container to shape food; a container in which food is placed to set, thereby allowing it to retain its shape when the mold is removed See Part 2: Bacteria, Molds and Yeasts; Canned Spoilage Manifestations; Canned Spoilage Related to pH; Culture Media; Egg Specifications; Microbiological Media; Microbiological Standards, Dairy; Microorganism, Culture Media, Dairy and Food Products; Mold, Food; Molds, Mycotoxins; Spices, Microbial Content; Spoilage, Protein Foods; Water Activity, Organisms and Food mold count (mould count) See mould count mold inhibitor Used for dry or semidry sausage: Apply to outer surface: Clear mineral oil Edible vegetable oil 2f % potassium sorbate mold, seam The vertical mark on the body of a glass container caused by matching of the two body mold parts moldy A mold-like odor or flavor mole (mol) An amount of substance containing the same number of chemical units (atoms, ions, molecules, electrons, etc.) as there are atoms in 12 grams of the 12 isotope of carbon, namely, Avogadro's number of such units, or 6.023 X 1023. This meaning has replaced the earlier definition of mole as the gram-molecular weight or gram-atomic weight of a substance See also Avogadro's number; atomic weight moleche Soft-shelled crabs; the entire crab, including the shell, is eaten molecular formula A chemical formula that states the number and kind of atoms in a molecule, but does not indicate their arrangement molecular weight The sum of the weights of all the atoms present in a molecule. In the case of many high polymers, such as proteins, this may be several million molecule The smallest unit of a chemical compound that can retain the properties of the compound. A number of elements exist in molecular form, for example, helium (monatomic), oxygen, fluorine, bromine, chlorine, hydrogen (diatomic), and ozone (triatomic) moliterno A provolone-type cheese made from cow's or sheep's milk mollusk (mollusc) A class of shellfish that has a soft, unsegmented body and a calcareous shell, i.e., clams, mussels, oysters, scallops, squid, octopuses, abalone See Part 2: Fish and Shellfish Composition moltose See Part 2: Honey Composition molts The process by which birds replace old feathers with new; molting time i f - 6 months. Hens molt at 18-20 months; no eggs are laid during this time molu bolo Baked, fermented, rice balls molybdenum (Mo) A metallic element; at. no. 42; at. wt. 95.95; Group VIB of Periodic Table; oxidation states +2, +3 , +4, +5, +6; electron configuration 2 - 8 - 1 8 - 1 3 - 1 orbit K L M N O Deficiency causes whiptail in cauliflower and broccoli See Part 2: pH and Availability of Plant Nutrients; Wheat, Minerals momoni A strong flavored, dried, salted fish used as flavoring moncenisio A blue mold cheese mon chou A brick-shaped, foil-wrapped, excelsior-type cheese mondseer A soft to semisoft, stronglyflavored cheese made from partly skimmed or whole cow's milk and ripened by surface bacteria Monel metal An alloy of the elements of Cu, Ni, Fe, Mn, C, and Si or Al; slightly soluble in food monensin A growth promoter that stimulates rumen flora efficiency monensin, sodium A drug used to improve feed efficiency monetary compensatory amount A charge or refund made by European Economic Community (EEC) members to compensate for the effect of currency movement in relation to official parity monetary policy Policies to influence the supply of money and the rate of interest mongo- See mung bean Mongolian cattle Brindle, brown, black, or yellow, nonhumped, hardy, tripurpose (beef, milk, draft) cattle that originated in Inner Mongolia, northeastern China Mongolian fat-tailed sheep A fat-tailed sheep that has whitefleece (carpet grade with a lot of kemp) and a black or brown head; used for wool and mutton; found in east and south China and in Inner Mongolia mongrel An animal of nondescript breeding; (usually derogatory, e.g., "son and heir of a mongrel bitch") Monilia See Part 2: Spoilage, Carbohydrate Foods; Spoilage, Fat in Foods; Spoilage, Protein Foods Monitoring The routine sampling subprogram of the National Residue Program in which samples for residue analysis are collected at slaughter establishments from randomly selected livestock and poultry carcasses Monkey Foundation sire of the Santa Gertrudis breed monkey apple See custard apple monkey bread (baobab) A large tree that bears gourdlike fruit. The fruit pulp is sweet and acidic and used as a drink; the leaves are dried for an herb monkey fruit See Part 2: Fruit Composition monkey nut See peanut monkey puzzle nut A large, oily, hard, tree nut monkfish (angelfish; angler; anglerfish; goosefish; poor man's lobster) A large, Atlantic, saltwater, finfish with a large head and flat, thin body. The flesh is firm and white with a mild, lobsterlike flavor Northeast Atlantic (Lophius piscatorius) anglerfish Northwest Atlantic (Squatina squatina) aogelfish Composition: fat 0.7% See scup monk's beard See chicory; French endive monk's head See bellelay; monk's-head cheese monk's-head cheese (bellelay cheese) A soft, rennet cheese made by the Swiss mono- A prefix meaning one or single monostorer 479 monoammonium glutamate (ammonium glutamate) (C5H12N2H4 • H2O) Used as a food flavor enhancer or salt substitute Storage: tight container monoammonium phosphate A fertilizer material; 20-66-0 mono- and diglycerides A variable mixture of mono-and diesters of glycerol with a small amount of triglycerides from edible fats or oil or fatty acids. Used as a food emulsifier or stabilizer Storage: well-closed container monoclonal antibodies (MABs) Cloned and screened hybridomas See hybridomas monoecious Male and female flower parts in separateflowers but on same plant monogastric Single-stomach animals, e.g., swine, chickens monoglyceride Glycerol esterified with one molecule of an acid; has good emulsifying properties Types (position of esterified fat): Alpha (#1 position)—usually 87-98% of monoglyceride Beta (#2 position) Use: Antistaling in yeast-raised, baked goods Opacifiers in cosmetics monoglyceride citrate A mixture of glyceryl monooleate and its citric acid monoester. Used as a food solubilizer and/or synergist for antioxidant Storage: well-closed container monohydric Containing one replaceable hydrogen or hydroxyl group per molecule monomer Small molecules monopotassium glutamate (potassium glutamate; MPG) (C5H8KNO4 • H2O) Used as a flavor enhancer for food or salt substitute Storage: tight container monosaccharide A sugar of simple molecular structure that is not decomposed by hydrolysis; simplest form of carbohydrate, e.g., hexose; glucose, fructose, galactose monosodium glutamate (MSG) HO. :C—CH—CH,—CH2—C—O—Na NH5 O A product derived by hydrolysis of vegetable protein or. waste liquor from beet sugar refining; used to enhance the naturalflavors of food; 0.2-0.5% concentration on salted food. Some people are allergic to this additive Composition: sodium 492 mg/tsp (5 g) Storage: tight container See Part 2: Glutamate; Glutamate Addition monosodium phosphate (NaH2PO4) A food emulsifier used in some cheeses and meat to reduce juice loss during cooking monostorer A ewe's milk cheese 480 monounsaturated fatty acid monounsaturated fatty acid Dietary recommendation is 15% or less of total calories from monounsaturated fatty acids monsegur A medium flavored (sometimes seasoned with pepper), semisoft, cheese with an artificial black rind monsieur blanc A high fat (50-55%), white, unfermented cheese made from cow's milk monsieur fromage A semisoft, double cream, small cylinder cheese made from cow's milk and covered with white mold and cured 4-5 weeks monstera {Monstera deliciosa) A fruit that looks like a large ear of corn and tastes like a combination of many fruits Monstera deliciosa (ceriman; tropical fruit salad plant) An elongated fruit from a climbing plant; used to make a beverage Montadale See Part 2: Sheep Breeds montagne A very thin salami made from coarsely chopped pork; a dry, uncooked, unsmoked French sausage made from coarsely chopped, mildly seasoned pork that is fermented and stuffed into a pork casing montan An earth wax obtained from lignite See Part 2: Wax Montana No. 1 A breed of hogs developed by crossing solid black Hampshire (45%) boars with Danish Landrace (55%) sows; it is solid black in color See Part 2: Swine Breeds montanic acid See Part 2: Saturated Fatty Acids montasio A hard, dry, low-fat, 7- 12-kg grating cheese made from cow's milk; a sharp, soft, Italian cheese montavoner A panir-type cheese made from cow's milk with herbs added; a sour milk and herb Austrian cheese Mont Blanc chestnut (gesztenyepure; kastanienreis) Riced chestnuts Mont-cenis A hard, blue-mold, French cheese similar to Roquefort and made from cow's, sheep's, or goat's milk with rennet added Mont-des-cats A tilsit-type, cow's milk cheese Mont d'or 1) A cow's milk, muensterlike cheese. 2) Originally a goat's milk cheese; now a goat's or cow's milk cheese monte aguila An allspice-flavored, digestive liqueur montecenisio A blue cheese made from cow's or goat's milk montepulciano A red, Italian, dessert wine montepulciano d'abruzzo A grape grown in east central Italy from which a pale red wine is made monterey cheese Composition: moisture 40.0%; protein 24.5%; fat 30.3%; carbohydrate 0.7%; ash 3.5% Monterey Jack (Jack) A mild to mellow-flavored, semisoft to semihard (aged), cheddarlike, American cheese made from whole milk; white to light cream interior; sold in wheel shape; ripened 2-6 weeks for table use, 6-9 months for grating. A muenster-type cheese made from whole or partly skimmed cow's milk; may or may not be surface ripened. Used in a sandwich or with fresh fruit 1 cup, shredded = 4 oz Composition: moisture 41-42%; protein 24-25%; fat 30-31%; carbohydrate 0.6-0.7%; fiber 0%; ash 3-4%; sodium 152 mg/oz monthery A soft, surface-ripened, brielike, cheese made from cow's milk montilla A dry, light, sherry-type, Spanish wine montlhery A soft, French cheese made from cow's milk with rennet added montoire A valengay-type cheese made from goat's milk montpellier A white wine montrachet 1) A strong, dry, perfumed, white wine. 2) A soft, white, cheese made from goat's milk and cured for 1 week; a medium strong, salty, log-shaped goat cheese that is sometimes rolled in charcoal montrachet cheese A sharp French cheese made from goat's milk and with a black, edible, ash coating montresor A valengay-type cheese made from goat's milk moon blindness A condition in which blue film covers the pupil moonfish (horsefish) A small (12 in. or less), silver-colored, saltwater food fish Atlantic (Vomer setapinnis) Pacific (V. declivifrons) moong See mung bean moonshine An illegally produced, alcoholic beverage moor cock A male, red grouse moose A large member of the ruminant deer family mootsanji An acidic, carbonated, oriental radish MOR Marine Oil Refiners of Africa, Ltd morantel tartrate A drug used as a wormer moratorium A postponement in payment of interest and principal on debts morbier A semisoft, tilsit-type French cheese made from cow's milk morcela A moist, cooked, unsmoked Brazilian sausage made from finely chopped, mildly seasoned pork and stuffed into pork casings morcilla A moist, cooked, smoked Argentinian sausage made from finely chopped, mildly seasoned beef and pork, pork backfat, pork skins, and beef blood and stuffed into beef, pork, or artificial casings mordant A coagulant used to bind dye to cloth fiber, e.g., aluminum hydroxide, stannic acid morel (smorchok; Morchella esculenta) An edible fungus that is topped with a network of light brown ridges; valleys are darker brown; a mushroom; may be dried for later use Moreton Bay chestnut See bean, black morgan (Cirrhina orius mrigala) An Indian food fish morgon A red wine mori A green, Japanese tea morin See limburger cheese moringa A 1-cm fruit pod that is used to flavor food morino cream cheese A rich, soft, French cheese Mornay A sauce made with butter, egg yolks, milk, cream, and parmesan cheese morning roll A soft-textured, wheat flour roll moromi A thick, fermented, soybean cereal or cereal mash containing bacteria, yeast, and molds; used in production of miso, sake, and soy sauce morphine (C17H19NO3) A powerful and addictive narcotic (alkaloid) derived from poppy seed; used to relieve pain in extreme cases morphology The form, shape, and structure or arrangement of living things or cells Morrill Land Grant College Act Passed in 1862 mortadella D A fermented and/or semidry or dry, cooked or uncooked, smoked American sausage made from medium or coarsely chopped, mildly seasoned (red pepper, garlic, and anise) beef and pork (made with finely ground meat and coarsely ground fat cubes) with pistachio nuts added and stuffed into a beef or artificial casing; available in links, rings, or large diameter casing. 2) A cooked sausage (but may also be dry or semidry) made mostly of pork (75%) mixed with beef (25%) or veal; after curing it is mixed with pork fat cubes; it is then smoked gradually until the internal temperature reaches 140°F. 3) A moist, cooked, smoked Argentinian sausage made from finely chopped, mildly seasoned, beef and pork and stuffed into beef, artificial, sewn dried beef bladder, weasand casing, or no casings or cooked in molds. 4) A semidry sausage made with pork and beef that is lightly seasoned and smoked; a semidry, smoked, medium chopped Austrian sausage made from heavily seasoned (nitrite) beef and pork and stuffed into artificial casings with a diameter of greater than 70 mm. 5) A moist, cooked, unsmoked Australian sausage made from medium chopped, heavily seasoned (red wine, crushed peppercorns) beef and stuffed into artificial casings; flavored with spices, garlic, and anise. Types: German—has pistachio nuts added to cubes of bologna and pork fat Italian—has garlic Composition: moisture 52%; protein 16.4%; fat 25.4%; carbohydrate 3%; ash 2.9%; sweet red peppers max. 4%; pistachio nuts max. 1% See Part 2: Sausage Identification; Sausage, Types mortadella, French 1) A moist, cooked Greek sausage made from finely chopped, heavily seasoned pork and stuffed into beef or artificial casings. 2) A moist or semidry, cooked, unsmoked French sausage made from finely chopped (mixed with diced pork fat), mildly seasoned (up to 6% milk powder) pork that is sometimes fermented and stuffed into beef or artificial casings mortadella, German A high grade, cooked, smoked (high temperature) sausage, similar to bologna with cubes of pork fat and pistachio nuts added mortadella, Greek A moist, cooked Greek sausage Moselle 481 made from finely chopped, heavily seasoned beef and pork and stuffed into a beef cecum or bladder or into an artificial casing mortadella, Icelandic A moist, cooked, smoked Icelandic sausage made from finely chopped, medium seasoned, beef and pork with pork fat added and stuffed into an artificial casing mortadella, Irish A moist, cooked, unsmoked Irish sausage made from medium chopped, medium seasoned pork and stuffed into an artificial casing mortadella, Italian A moist, cooked, unsmoked Italian sausage made from finely or coarsely chopped beef and pork and stuffed into a beef or artificial casing mortadella, Mexican A moist, cooked, unsmoked Mexican sausage made from finely chopped, mildly seasoned beef and pork and stuffed into an artificial casing mortadella, Norwegian A moist, cooked, unsmoked Norwegian sausage made from medium chopped, heavily seasoned beef and pork and not stuffed into a casing mortadella, Polish A moist, cooked, smoked Polish sausage made from finely chopped beef with textured vegetable protein added and stuffed into a pork bladder mortadella, Swiss 1) A moist or semidry, cooked, smoked or unsmoked Swiss sausage made from fine or medium chopped, medium seasoned beef and pork and stuffed into an artificial casing. 2) A moist, cooked Greek-style sausage made from finely chopped, heavily seasoned pork and stuffed into beef or artificial casings mortadello A moist, chopped, mildly seasoned (peppercorns), cooked sausage made from pork or beef and pork and containing cubes of pork fat and sometimes milk powder; usually large diameter mosaic (soilborne) A virus that causes light yellow-green mottling and striping of wheat leaves; causes loss in yield moscatel A sweet, Spanish, dessert wines made from muscat grapes moscatello (moscato) A sweet, Italian, dessert wines made from muscat grapes moscato An Italian, dessert wine See moscatello Moselle 1) Table wines produced in the Moselle River valley in southwest Germany as well as the Saar and Ruwer river valleys. The wine is normally made from Riesling grapes grown on slate soil and is clear, fresh, often naturally effervescent (spritzig), acid, and dry. Similar to Rhine wine but not as long lasting. 2) A wine having a clean, fresh flavor, often natural effervescence, and low alcoholic content; generally dry, with a fine bouquet Vineyards: Berncastel Brauneberg Erden Graach Piesport Uerzig Wehlen Zeltingen 482 Mosel-Saar-Ruwer Mosel-Saar-Ruwer The region in southwest Germany on the steep terraces of the three rivers that produces exhilarating, fragrant, and delicate wines made primarily from Riesling grapes mossberry See cranberry mostaccioli A short, |-in. diameter, rod-shaped, macaroni pasta product with angle cut ends; total length approximately 2 in. Mostaccioli—smooth surface Mostaccioli rigati—lengthwise ribs on surface 1 cup = 2 oz mostelle (mostele; Gaidropsarus mediterraneus) A whiting-type fish mosto See must most probable number See Part 2: Most Probable Number; Most Probable Number, Bacterial motal A brined, white cheese made from cow's or sheep's milk moth See codling moth; eye-spotted bud moth; grape berry moth; oriental fruit moth; pecan bud moth mothais See chevre a la feuille moth bean (mat bean; Vigna acontifolia) A semi-arid legume whose small seeds are used as a vegetable; the plant is used as hay or green forage mother 1) In vinegar, a mold that contains microorganisms that can be used as a starter. 2) A solution that remains after separation of a precipitate, e.g., mother liquor. 3) A secretion of the oyster from which pearls are formed (mother-of-pearl) mother-of-clove oil A brown oil obtained by steam distillation of the ripe fruit of the clove tree Composition: eugenol 53%; phenol 35% mother's loaf A high carbohydrate, pork sausage Composition: moisture 55%; protein 12%; fat 22.3%; carbohydrate 7.5%; ash 3.2% motility medium See Part 2: Microorganism, Media moto A yeast used in sake brewing motoho A nonalcoholic, sour drink made from maize mottle necrosis (Pythium selerotcichum; P. ultimum) Afield disease that produces brown, sunken spots in the surface of sweet potatoes; internally there are patches of brown, dead tissue that give a mottled appearance mould See mold mould count (mold count) The number (or % of microscopicfields) of mold fibers or spores in a given amount of food Maximum % of microscopic fields: orange juice 15%; tomato juice 20%; strawberries 55% moulin-a-vent A red wine mountain cranberry See cowberry mountain herring See white fish mountain laurel A plant having a toxic principle See Part 2: Poisonous Plants mountain oysters See fries mountain pepper See caper mountain spinach See orache moussala Heavily seasoned, pork salami mousse 1) A frozen or chilled whipped cream to which sugar, flavor, and ice cream mix or gelatin has been added; usually frozen without agitation; the lightness is due to foam or froth. Types: Dessert—sweet and frozen Meat, fish, or vegetables—gelatin added and chilled 2) A hot (velvety) or cold (with gelatin), cream-based dish often with eggs mousse de Japan See agar-agar mousseline A cream and mayonnaise sauce mousseux A general term for sparkling wine moutarde A butter sauceflavored with mustard mouthfeel A mixed experience caused by food in the mouth and related to physical and chemical properties of the food mouzoum A clear, mildly alcoholic, sorghum beer moving average A procedure of consecutive measurements of the mean, for example, 5 + 7 + 3 7 + 3 + 4 Xo = = 4.67 3 + 4 + 6 = 4.33 mowa A sorghum beer moyashi Soybean sprouts mozarinelli A soft Italian cheese made from cow's milk with rennet added mozzarella A sliced or shredded, mild, delicate, semi-hard cheese made from milk and used for pizza or lasagna; creamy, white interior, mild and delicate flavor, firm but elastic and springy texture; when heated becomes stringy or stretchy. Sold in rectangular or spherical shape; made from whole or partly skimmed cow's milk and is not ripened. A soft, mild, pulled curd, cooking cheese in 50-500 g sizes made from cow's or cow's and buffalo's milk with rennet added 1 cup, shredded = 4 oz Made from Made from Composition part skimmed milk whole milk Moisture (%) 53-54 48-54.5 Protein (%) Fat (%) Carbohydrate (%) Fiber (%) Ash (%) Salt (%) 24-25 15-17 2-3 0 3-4 19-22 18-25 2-3 0 2-4 1 Storage: Can be frozen (0°F) if no more than 1 in. thick; use in 6 months See Part 2: Cheese Characteristics; Cheese, Vitamin Content; Dairy Products, Composition II mozzarella cheese Low moisture, Low part Part Composition Average moisture skimmed skimmed Moisture (%) 54.1 48.4 48.6 53.8 Protein (%) 19.4 21.6 27.5 24.3 Fat (%) 21.6 24.6 17.1 15.9 Carbohydrate (%) 2.2 2.5 3.1 2.8 Ash (%) 2.6 2.9 3.7 3.3 Sodium (mg/oz) 106-132 mpapa A sour, maize porridge MPG See monopotassium glutamate MPI Meat and Poultry Inspection (Division of FSIS) MPL Minimum proficiency level: the minimum amount of analyte expected to be identified and quantified by a laboratory and upon which ongoing capability will be evaluated MPN See most probable number mpu nam Antelope or game meat jerky mqomboti joala A sorghum beer MR-VP medium A medium for growth of coliform organisms and Bacillus cereus See Part 2: Microorganism, Culture Media, Dairy and Food Products; Microorganism, Media; Microorganism, Selective and Differential Broths and Media, Water Filtration Plant MS Mass spectrometry MSC Marine Sciences Council MSG See monosodium glutamate msir Pickled lemon mslalla An olive mu (|i) The Greek letter that is the equivalent of the English m muchung kimcbi Acidic, carbonated, oriental radish leaves mucilage A substance used for soothing inflammations mucilaginous Viscid and moist; sticky; a measure of gumminess used in relation to cassia mucin A mixture of amino sugars, glucuronic acid, and sulfuric acid. A glycoprotein that is the lubricating protein of saliva See Part 2: Histochemical Test muck Partially decayed vegetable matter; similar to peat; well drained muck is good soil for many vegetable crops mucopeptide A sugar-amino-acid complex Mucor A type of fungus that grows on dead or decaying vegetable matter See Part 2: Molds, Mycotoxins; Rot Spoilage mucous Descriptive of a type of lining membrane that secretes a viscid liquid (mucus) See Part 2: Intestine, Cross Section mugi-miso 483 mucous membrane The lining of the intestinal and genitourinary tracts mud carp (Cirrhina miitorella) A food fish Mueller hinton agar See Part 2: Microbiological Examination of Dairy Products Mueller tellurite base See Part 2: Microorganism, Media muenchner weisswurst A white veal sausage with some pork added muenster A semisoft, sweet cheese that has small holes, mild to strong flavor, and an orange rind; similar to fontina Storage: can be frozen (0°F) if no more than 1 in. thick; use in 6 months muenster cheese (tuma) A semihard, rich, appetizer cheese made from whole milk with mellow to sharp flavor (between brick and limburger); it has a yellow-orange, tan, or white surface with creamy white to light yellow interior (numerous small openings); sold in small wheels or blocks; ripened 2-8 weeks by bacteria surface growth 1 cup = 4 oz, shredded Composition: moisture 41-44%; protein 23-25%; fat 28-30%; carbohydrate 1-1.5%; fiber 0%; ash 3-4%; salt 2%; sodium 178 mg/oz See Part 2: Cheese Characteristics; Cheese, Vitamin Content; Milk and Milk Products, Vitamin Content muffin A small, unsweetened cake made from wheat or corn flour (2 volumes), leavening agent, salt, fat, liquid (1 volume), and often sugar and/or eggs; sometimes fruit and other materials are also added. Soft, aerated, usually round (80-100 mm diameter), 20-30 mm thick, cereal product. Baking time 20-25 min at 400°F Types: Apple cinnamon Banana nut Blueberry Bran Butter pecan Corn Date nut English Honey bran Oatmeal Orange Sour dough Spice Wheat Composition: cholesterol 21 mg/ 3 in., plain See Part 2: Grain Products Composition; Portion Size muffin mix A dry, commercially prepared mixture containing most muffin ingredients; only liquid items need to be added Storage: room temperature away from the heat of range or refrigerator muffuletta A sandwich in which a round, Italian loaf envelopes sliced salami, cappicola, and a pickled vegetable mixture mugabi A baked chindanda made of millet or sorghum mugi-miso A flavorful pasta made from soybean and barley 484 mugwort mugwort A bitter, perennial herb; leaves are used in stews and stuffings See wormwood Muir A variety of freestone peaches muji koji Barley koji See koji mukaka A fermented, cottage cheese made with cow's milk with cream added to curd muko See jora muksun (Coregonus muksun) A food fish found in the Soviet Union mukumbi A wine fermented from Scleroaya caffra mukuzani A heavy, purplish red, dense wine mulato A chile pepper; slightly larger than ancho; when ripe it is brown and mild mulberry A tree that produces black or white, or pink or purplish berries; when they are ripe they are juicy but difficult to store; they are eaten fresh or made into wine or jam; white mulberry leaves are used as food for silkworms Type: Black—Morus nigra Red—M. rubra White—M. alba See Part 2: Fruit Classification mulch A material applied to the soil surface to conserve moisture, maintain soil temperature (insulation), and/or as an aid to control weeds; commonly organic matter but can include plastic or aluminum that are applied to the surface of soil to discourage weed growth, allow water to penetrate, reduce water loss, and eliminate cultivation mule 1) A hybrid from the mating of a jack and a mare. 2) Crossbred sheep produced by crossing Swaledale and Bluefaced Leicester mule duck A crossbred duck produced by mating female Muscovy ducks to Mallard-type drakes; the offspring are sterile; used for meat muley (mulley) Naturally hornless mull To heat a liquid (e.g., cider or wine) with spices mullah An individual who slaughters animals according to the Muslim halal method mullet (jumping; silver; striped; white) A fat fish with two barbels on the chin; caught in south Atlantic and Gulf coast areas. A light meat, light to moderate flavor, finfish Type and habitat Bluetail (Valamugil seheli)—Australia Common Gray (Mugil cephalus)—Atlantic, freshwater, Pacific Diamond-Scaled (Liza vaigiensis)—Australia Eastern Gray—north China coast Fat-Tail (Liza argentea)—Australia Gray (Liza ramada; Mugil auratus; M. chelo)— Europe Green-Backed (Liza dussumieri)—Australia Leaping Gray (Liza saliens)—Europe Lesser Gray (Mugil labrosus)—Europe Long-Finned Gray .(Golden Gray; Liza aurata)— Europe Red (Mullus barbatus; M. surmuletus)—northeast Atlantic, Mediterranean Red (M. auratus)—west Atlantic Redeye (Mugil gaimardiana)—Atlantic Sand (Myxus elongatis)—Australia Silver (Mugil georgii)—Australia Thick-Lipped Gray (Liza labrosus)—Europe Thin-Lipped Gray (Liza ramada)—Europe White (Mugil curema)—Atlantic Yellow-Eye (Aldichetta forsteri)—Australia Fat 4.6% See also pelagic fish See Part 2: Frozen Food Storage mulligatawny A hot and spicy (primarily pepper) soup containing chicken stock, rice, and tomatoes and spiced with curry powder; highly spiced rich, vegetable broth mulse A claret and honey beverage multi- A prefix that denotes many multifidus dorsi Back muscle that connects the transverse process to the spinous process of the vertebra in front of it; in cross section, it is medial and ventral to the longissimus dorsi and lies close to the spinous processes See Part 2: Beef Rib Nomenclature multilateral agreement An international compact between three or more parties multiple deficiency syndrome A form of protein-calorie malnutrition usually found with vitamin and mineral deficiencies multiple fruit Fruit formed from several flowers that combined during ripening, e.g., pineapple See Part 2: Fruit Classification multiple pairs See Part 2: Taste Panel, Difference Tests multiple-range test A test using different significance values depending on the number of means being compared multiple-source buying Purchasing from many suppliers; resorted to, by the buyer, for developing new suppliers multiple standard See Part 2: Taste Panel, Difference Tests multiplication An increase in number of cells; usually the result of growth multiplier A virus disease of strawberries that causes production on many crowns; may be controlled by planting virus-free stock and using insecticides mum An ale brewed from malted wheat, beans, oatmeal, and herbs munajuusto See egg-shaped munchener 1) A strong, dark, malt-flavored, less bitter, lager beverage. 2) A medium to coarsely chopped, cooked, unsmoked American, large diameter link or ring sausage munchner, weisswurst A moist, cooked, unsmoked Swiss sausage made from finely chopped, mild or medium seasoned beef, pork, and veal stuffed into a pork or sheep casing mundoo A meat dumpling mung bean (golden gram; green gram; mongo; moong; mungbean; Phaseolus mungo var radiatus; Vigna radiata) A small, leguminous bean (green, brown, golden) from which sprouts can be obtained; unsprouted beans can be used the same as other dried legumes. Pods are cylindrical, 4-10 cm long, hairy to smooth, with 8-10 seeds/pod; seeds are round to square at the ends; 20,000-25,000 seeds/kg Composition: protein 24%; carbohydrates 58% See Part 2: Vegetable Composition munkoyo A sour, nonalcoholic drink made from maize or millet and flavored with munkoyo root (Rhynchosia veramlosa) munkrull A moist, cooked, unsmoked Norwegian sausage made from medium chopped, mildly seasoned, beef and pork and not stuffed into a casing miinster (colmar; gerome; strassburg) A soft to semisoft to semihard, mild to mellow to strong flavor (caraway, anise seed) French cheese made from whole cow's milk and ripened by surface bacteria (aged 2-3 months under humid conditions); it is creamy white, cylindrical-shaped, with a yellow-tan (brine washed) to red surface; often flavored with wild cumin; 45-50% fat mun tao A steamed, wheat (sometimes maize or rice) bread muratina A turbid, alcoholic wine made from sugarcane juice; usually consumed fresh murcha See atsumandie murcott A large variety of orange that resembles a tangerine; available February through April mure sauvage A brandy distilled from fermented blackberries muriate of potash Obsolete term for potassium chloride (KC1); a neutral fertilizer material; 0-0-50 or 0-0-60 See Part 2: Fertilizer; Fertilizer Materials muriatic acid See hydrochloric acid murlin See badderlock muroaji (Decapterus muroadsi) A Japanese food fish murol A medium flavored, semisoft cheese murrain wool Wool from decomposed sheep Murray Gray An Australian breed of cattle that is the product of a Shorthorn-Angus cross; it is a polled, solid-color (dark to silver gray) coat, docile breed of cattle known for carcass quality muruku Deep-fried cakes or balls of spiced gram flour mixed with rice flour mus A banana liqueur muscadel A sweet, dessert wine made from muscat grapes; similar to California muscatel muscadet A light, specific-bouquet, dry, white wine made in Loire, France muscadine Varieties: Carlos; Cowhart; Fry; Higgins; Hunt; Jumbo; Magonolia; Nobel; Pride; Scuppernong; Welder mushroom 485 muscat (Vitis vinifera) 1) A very sweet, highly scented, white or black grape, usually without pits; used for dessert and to make sweet, dessert wine. 2) A perfumed, flavored white wine muscatel 1) A golden, sweet, dessert wine made from muscat grapes. 2) A gold to amber, fortified wine 3) An English, sweet, white, sparkling, elderberry-flavored wine muscatel (American) wine A golden, dessert wine made from muscat grapes muscle 1) A fibrous, dense tissue attached to the bony structure of the body that contracts to permit movement of the limbs See also gastrocnemius. 2) Lean meat See Part 2: Gland Weights; Muscle and Body Weight; Organ Weights; pH Values of Biological Materials muscle boning Boneless meat divided at the natural seams muscle fiber 10-100 ;u.m diameter; millimeters to many centimeters in length muscovado See sugar cane Muscovy duck A large, black (some are white) duck with red areas near the base of the beak and eyes; found in southeastern China; originated in South America. The white variety is the most popular in U.S. mush A soft food product made from cornmeal, soybean flour, or hominy; may be boiled and eaten as a breakfast cereal or fried and served with butter, syrup, etc. See also grits mushroom Any edible fungus of the orders Agaricales or Lycoperdales, e.g., Agaricus campestris; may be white (good appearance), pink, or brown (pronounced flavor). Microscopic, fruiting bodies of basiodiomycete fungi; often used as a substitute for meat flavor; hundreds of varieties (some are poisonous), from \ to over 6 in. in diameter Types: Almond flavored (Agaricus fabaceus) Amanita (Amanita phalloides)—poisonous Baby (Coprinus micaceus)—very small, shaggy Cepes—large, fully open mushrooms Champignons—button mushrooms Coral (Clavaria aurea)—white, buff, orange, coral-like branches Edible boletus (Boletus edulis)—large, smooth Field (Agaricus campestris)—smooth, medium caps; mushroom of commerce Alaska—small Snow White Silver King Bohemia—large, brown Columbia—cream Fresh—closed around the stem by a thin veil Giant puffball (Lycoperdon giganteum or Calvatia gigantea)—very large Horse (Agaricus arvensis)—large Ink cap (Coprinus atramentarius)—small, shaggy Morel (Morchella esculenta)—spongy Parasol (Lepiota procera)—tall, rough, reddish brown Shaggy mane or horsetail (Coprinus comatus)— 486 mushroom Small midget (Agaricus silvicola)—small Small puffball (Lycoperdon craniforme)—white ball Truffle, black truffle of southern France (Tuber melanosporum) Preparation: Baked, 8-10 min Broiled, 6-10 min Raw Sauteed, 4-8 min Steamed, 8-10 min Parts: Cap—wide portion on top Gills—numerous rows of paper-thin tissue underneath the cap when it opens Stem—supports the cap Quality: Buttons—young, unopened, round caps Caps—mature, opened, gills exposed Stems—lower quality Size: Small—under 1 in. Medium—1—if in. Large—if-3 in. Extra large—over 3 in. Available: fresh, canned, soup, hot air or freeze dried (1 year storage), frozen raw (1 month storage), and blanched, steamed, or boiled and frozen (much longer storage) Canned forms (in brine solution): Broiled—broiled prior to canning Button—best grade; buds of unopened mushroom before gills are formed; f -1 in. in diameter; no stem; whole or sliced; served with steak or broiled Pieces and stems (hotel)—broken pieces and excess of added stems; used in sauces and gravies Sliced—mushrooms more mature than buttons and sliced to | in. in thickness; used with creamed chicken or chop suey Sun dried—soak 3-4 h in cold water prior to use Whole—including the stems 1 pound (lb), fresh = 12 large mushrooms = 18-24 medium size = 30-40 small = 6 cups, whole = 2-5 cups, sliced = 6 cups, chopped = i f cups, sliced cooked = 2 cups, diced cooked = 4-6 servings = 0.1 lb, dried \ lb, fresh = 1 can (6-8 oz) = 1 cup, canned, sliced, drained = 18 whole, canned \ lb, fresh = 1 can (3-4 oz) = \ cup, canned, drained, sliced = \ cup canned, drained stems and pieces Composition (raw): moisture 90%; protein 3%; fat 0.3%; carbohydrate 4%; ash 1% 1 part, freeze dried =11.7 parts fresh weight 1 cup, canned, solids and liquid = 4.3 oz 1 serving = \ lb 1 cup, raw, sliced = \ lb = 2.4-2.7 oz 1 cup, quartered = 2.7 oz 1 cup, chopped = 2.7 oz Storage: keep in refrigerator crisper or plastic bag (32-35°F), covered with a damp paper towel, with good air circulation, 1-2 days See also oyster mushroom See Part 2: Flavor Ingredients, Taste and Flavor Type; Frozen Food Storage; Minerals, Food; Plant and Animal Poisoning; Plant Foods, Composition; Soups, Composition; Standards, Processed Fruit and Vegetable Products; Storage; Vegetable Composition; Vegetable Cooking, Frozen; Vegetable Storage mushroom barley, canned soup Protein Fat Composition Condensed 1.5 1.8 Condensed, prepared with water 0.8 0.9 mushroom, black (mushroom, Chinese; mushroom, dried) A dry, strong flavored, brownish-black mushroom that must be soaked prior to use mushroom, button A small mushroom before the gills are open mushroom, Chinese See mushroom, black mushroom, cream of, canned soup Condensed, Condensed, prepared prepared Composition Condensed with milk with water Moisture (%) 81.2 84.6 90.3 Protein (%) 1.6 2.4 0.9 Fat (%) 7.6 5.5 3.7 Carbohydrate (%) 7.4 6.0 3.8 Fiber (%) 0.2 0.1 0.2 Ash (%) 2.2 1.5 mushroom, dried See mushroom, black mushroom, enoki Long, thin-stemmed mushrooms that are joined in a cluster at the base and have puffy, round tops, a silky texture, and a crisp, mild flavor (raw) Storage: cool, 5 day storage life mushroom gravy Dehydrated, prepared Composition Dehydrated with water Moisture (%) 3.3 92.0 Protein (%) 10.0 0.8 Fat (%) 4.0 0.3 Carbohydrate (%) 64.7 5.3 Ash (%) 18.0 1.5 mushroom gravy, canned Composition: moisture 89.0%; protein 1.3%; fat 2.7%; carbohydrate 5.5%; ash 1.6% mushroom juice The water used in blanching mushrooms; with the addition of salt, is used for canning mushrooms; used for flavoring and in soup 1.2 mustard 487 mushroom, pickled Made by placing mushrooms in cold water for 2 days, then adding salt and spices, and fermenting for 1 month mushroom sauce Made from mushrooms, spices, tomato paste, tomato puree, and vegetable oil; used with fish, macaroni, meat, and spaghetti Dehydrated, prepared Composition Dehydrated with milk Moisture (%) 3.5 80.8 Protein (%) 14.4 4.2 Fat (%) 9.5 3.9 Carbohydrate (%) 54.7 8.9 Fiber (%) 1.0 0.09 Ash (%) 17.9 2.2 mushroom soup Dehydrated, prepared Composition Dehydrated with water Moisture (%) 3.2 91.7 Protein (%) 10.2 0.9 Fat (%) 22.3 1.9 Carbohydrate (%) Fiber (%) Ash (%) 51.2 0.3 13.2 4.4 0.03 1.1 See Part 2: Soup Composition mushroom with beef stock, canned soup Condensed, prepared Composition Condensed with water Moisture (%) 84.6 92.1 Protein (%) 2.5 1.3 Fat (%) 3.2 1.6 Carbohydrate (%) 7.4 3.8 Ash (%) 2.3 1.2 mushy A soft, thick, pulpy, mushlike texture musigny A red wine musk An odorant of animal origin (deer); also made synthetically; used as an ingredient of perfumes and fragrances; contains muscone, CH3C15H27O See also musk ox muskellunge (Esox masquinongy) A large (average 5-6 1b) food fish muskmelon (Cucumis melo; Cucurbita moschata) A variety of melon similar to canteloupe. Seed \ oz per 100 ft row; 2 ft between plants in rows 5 ft apart; matures in 100 days. Harvest when stem comes off cleanly, leaving a concave depression in the melon Variety: Home garden Hales's Best Hearts of Gold Rocky Ford (A type) Home garden (Maryland-Virginia) Sweet Air (Knight) Home garden (northern states) Osage Pride of Wisconsin (Queen of Colorado) Irrigation (west) Casaba Honey Dew Mildew resistant Dulce Gulf Stream Perlita 50% refuse See cantaloupe; melon See Part 2: Cucurbit Crops, Spacing and Depth of Planting; Fruit Classification; Fruit Composition; Fruit Composition, Part I; Minerals, Food; Planting Density; Storage; Sugar, Vegetables; Tocopherols; Vegetable Planting and Maturity Chart; Vegetable Plants; Vegetable Storage; Vegetable Yields musk ox North American Arctic ruminant that exudes a characteristic odor; odor does not affect meat muskrat (marsh rabbit) An edible, aquatic rodent musom A fermented, semidry, pork or beef sausage mussel (bay mussel; oyster of the poor) A sea, bivalve mollusk that is oblong ( 3 x l j in.) in shape and has a thin, black shell. The shell should be firmly closed when purchased, indicating that the mussel is living; may be purchased live, shucked, frozen, and canned; eaten raw, steamed, stewed, baked, pickled, smoked, stuffed, fried, and in soup; 20% of its weight is meat; meat is cream, beige, deep orange, tan colored and has a tangy, smokey flavor Types: Australia (Mytilus planulatus) Bearded horse (Modiolus barbatus)—Atlantic, Mediterranean Blue (Mytilus edulis)—Atlantic, Pacific Common (M. californianus)—Pacific Horse (Modiolus modiolus)—* Europe Mediterranean (Mytilus galloprovincialis) New Zealand (M. canaliculus) Composition: carbohydrate 3-5%; fat 1.4%; sodium 234 mg/3 oz raw (85 g) See Part 2: Minerals, Food; Plant and Animal Poisoning must Crushed grapes (juice, seeds and skin) or the juice from pressed grapes mustard An annual vegetable whose seed is used as a spice or flour and leaves are used as a cooked vegetable. Seed is used whole, ground, or powdered (ground mustard, mustard flour, pulverized mustard; blend of black and white) or in prepared form (a paste made from mustard seed mixed with vinegar and spices and ground) Types: Black or brown mustard (Brassica sinapoioides nigra)—seed of commerce; not suitable for salads; smaller, black-red seeds, used for making table condiment; pleasant aroma; ground color is dark brown; native to Egypt Japanese (B. japonica) Rape (B. nepus)—sometimes used instead of white mustard for salad 488 mustard White mustard (B. alba or B. hirta)—cabbage family; used for salad; pungent red-yellow seed; ground color is light brown; native to Asia Wild—oily seed Yellow or Chinese mustard (B. juncea; Sinapis alba)—native to south Asia Varieties: Black mustard of Sicily Florida broad leaf Large, black seeded varieties Large, smooth-leaved Southern giant curled Tender green, mustard spinach Available seed forms: Mustard seed—small round seed of white or yellow mustard Dry mustard—ground seed of several varieties Yellow fine grind—light yellow; not more than 10-20 noticeable black specks/2 g; moisture 3-7%; protein 24-34.1%; ether extract 25.5-32.1%; carbohydrate 34-35%; fiber 6-7%; ash 4-5% Black—total ash max. 5%; HC1 insoluble ash 1.5%; protein 35% Prepared composition: moisture 80%; 1 tsp, prepared = 5-9 g; 1 cal/g; sodium 65 mg/tsp (5 g) Stain removal from cloth: scrape excess; soak in cold water with enzyme product; wash in hot suds; use cleaning fluid if necessary Storage (seed): cool, dark, dry place Storage (leaf): wash and drain; refrigerate in crisper or plastic bag; use within 1-2 days See also mustard sauce and following entries See Part 2: Essential Oils; Flavoring Agents, Natural; Flavor Ingredients, Taste and Flavor Type; Minerals, Plant or Animal Tissue; Minerals, Trace, Limits; Mustard, French; Nitrate, Vegetables; Planting Density; Spices, Microbial Content; Unsaponifiable Matter; Vegetable Plants; Vegetable Planting and Maturity Chart; Vegetable Planting Chart; Vegetables, Classification; Vegetable Yields mustard cabbage, dried See Chungking cabbage mustard cream dressing A dressing made from cream, lemon juice, mustard, pepper, and salt mustard flour Ground seed of the mustard plant from which some of the oil (15-25%) and most of the hulls have been removed Composition (powdered): protein 35%; total ash 6% max. mustard greens (Brassica juncea var. crispifolia; Sinapis arvensis) Leaves of the mustard plant used much like spinach; young, tender leaves used raw as a salad; other leaves cooked (stewed) as a vegetable; the forms of Indian mustard in which the leaves are curled or frilled are often used. 15,000 seeds/oz; plant 1 oz seed per 100-ft row; 2 ft between plants in rows 1 ft apart; matures in 70 days Species: Black (brown)—smaller and more pungent White—mild Variety: Florida Broadleaf—matures in 40 days; large, broad leaf Fordhook—matures in 40 days; curled, fringed, dark green leaf Green Wave—matures in 45 days; curled, dark green leaf Indian Southern Giant Curled—matures in 50 days; curled, bright green leaf Tendergreens (Mustard Spinach)—matures in 28 days; heavy, thick, dark green leaf Available in fresh, canned, and frozen forms 1 bu, fresh = 12 pounds (lb) = 8-12 pt, frozen 1 pt, frozen = 1 to l\ pounds, fresh 1 lb, fresh = 2 servings 1 cup, boiled and drained = 7.8 oz Composition: moisture 92%; protein 2%; fat 0.3%; carbohydrate 4% Storage: wash and drain well; refrigerate in crisper or plastic bag, 3-5 days See Chinese mustard; mustard See Part 2: Food, Composition; Minerals, Food; Plant Foods, Composition; Vegetable Composition; Vegetable Cooking, Frozen mustard, ground The entire seed including hull is ground mustard oil An essential oil obtained from mustard seed (allyl isothiocyanate); iodine number 94-113; refractive index (15.5°C) 1.474-1.477; saponification number 171-176; sp. gr. 0.915-0.919 See Part 2: Fats and Oils, Physical and Chemical Properties; Fatty Acids, Fats and Oils; Iodine and Saponification Values; Refractive Indices, Fats and Oils; Saturated Fatty Acids; Titer, Fats and Oils; Tocopherols; Unsaturated Fatty Acids mustard pickle Vegetables in yellow mustard sauce mustard sauce A table sauce with a sharp, aromatic flavor; turmeric often added to provide color English mustard—vinegar, white mustard, flour, salt, turmeric, cayenne pepper, clove buds, pimento, sugar, tapioca, black mustard, and white pepper French mustard—vinegar, white mustard, flour, salt, turmeric, cayenne pepper, clove buds, and pimento; is milder than English German mustard—vinegar, white mustard, flour, salt, turmeric, cayenne pepper, clove buds, pimento, sugar, tapioca, black mustard and white pepper, plus wine Types: Dusseldorf brown English French yellow Holland dark brown Salad yellow Composition: sodium 212 mg/tbsp mustard seed The tiny, smooth seed of the mustard plant Types of seed: Brown—some species pungent Oriental (yellow)—some spices pungent Yellow—sharp flavor Sources: Canada; U.S. Forms: Ground—whole, ground seed myofiber 489 Powdered or flour—bran is removed and the heart of the seed is milled Whole Composition: moisture 6.9%; protein 24.9%; fat 28.8%; carbohydrate 34.9%; fiber 6.5%; ash 4.5% mustard spinach See Chinese mustard musty A damp, cellarlike flavor often associated with poor ventilation muta- A prefix meaning change mutagen An agent that changes the genetic materials in a living cell so that a change in heritable characteristics results; a substance or stimulus that may cause a mutation or change in the character of a gene mutagenic agent An agent that increases the rate of spontaneous mutation mutagenicity The capacity to induce mutations mutation A sudden, permanent, random, genetic change; a genetic change within living tissues that changes its characteristics mutere A porridge or paste made from the flour of unripe banana or plantain mutschli A semihard, full fruity flavored cheese made from cow's milk mutsum A red, palm oil mutton (Ovis caprea) The flesh from an ovine animal (sheep) that is older than the lamb age (12-14 months; 1-8 permanent incisors); has a pronounced taste Age: Yearling mutton—1-2 years old Mutton—over 2 years old See break joint See Part 2: Bone Age; Meat and Meat Products Composition; Minerals, Food; Riboflavin, Food; Specific Heat, Meat; Thiamin, Food; Vitamin A, Food mutton fat Fat rendered from mutton tissue; melting point 49-51°C See Part 2: Fats and Oils, Fatty Acid Composition; Fats and Oils, Physical and Chemical Properties; Fatty Acids, Fats and Oils; Unsaturated Fatty Acids muttonfish See abalone mutton grade Quality Choice Good Utility Cull Yield Yield grade 1 Yield grade 2 Yield grade 3 Yield grade 4 Yield grade 5 mutton, yearling Meat from sheep between 1 and 2 years old See mutton mu-uan Cubes of country ham muzzle Lower part of face and nose of a quadruped Mv Symbol for the element mendelevium mwenge A sorghum and green banana beer myc- A prefix meaning fungus mycelia Mold filaments; usually 1-2 fi m in diameter mycelium A threadlike (rootlike) part of a mold microorganism; the vegetative body of a fungus consisting of filaments or hyphae See fungi mycelia A yellow cheese with green veining made from cow's and/or sheep's and/or goat's milk Mycobacterium tuberculosis See Part 2: Microorganism, Media mycobiotic agar See Part 2: Microorganism, Media mycological agar See Part 2: Microorganism, Media mycophil agar See Part 2: Microbiological Media mycoplasma (PPLO) Pleural-pneumonia-like-organisms; tiny organisms, between bacteria and virus in size See Part 2: Microorganism, Media mycorrhiza The association of plant roots with fungus mycostat A mold inhibitor mycotoxicosis A disease caused by ingesting poisonous compounds produced by molds mycotoxin A fungal or bacterial toxin (poisonous compound) produced by molds in foodstuffs and capable of causing health problems when the food is consumed. The term excludes alcohol and mushroom poisoning and various poisonous gases that are known fungal metabolites. Classes of greatest concern in the food area are: Aflatoxin Ergot alkaloids Ochratoxins Patulin and penicillic acid Trichothecenes Zearalenone See Part 2: Molds, Mycotoxins -myel- An affix that means marrow mykonos loucanica A moist, uncooked Greek sausage made from coarsely chopped, medium seasoned pork and stuffed into a sheep casing myo- A prefix meaning muscle myoblast An embryonic cell that will be transformed into muscle fiber. Spindle-shaped cells with centrally located, elongated nuclei that constitute the actively dividing stemline of the muscle tissue but, in general, do not contain contractile proteins. Myoblast align into chainlike configurations with the long axis of muscle tissue and the plasmalemma fuse forming large (several hundred) multinucleated cells myofiber A mature, multinucleated (nuclei are peripherally located), striated, muscle cell. The striations are due to the alignment and registration of sarcomeres. Length varies from less than 1 mm to more than 4 cm; diameter from 10-100 /xm 490 myofibril myofibril A subunit of a muscle fiber; a bundle of myofilaments See Part 2: Myofibrillar Proteins of Muscle myofilament The contractile element of a muscle; a subunit of a myofibril; an array of molecular chains (thin and thick filaments) myogen The glycolytic enzymes found in the sarcoplasm of muscle tissue myoglobin A respiratory pigment responsible for the color of muscle; a sarcoplasmic protein See Part 2: Meat Pigment; Nitrate, Meat Curing myology The study of muscles myosin A thick filament that is active in muscle contraction See actomyosin See Part 2: Myofibrillar Proteins of Muscle myotome A fish muscle segment located between the vertebrae myotube Immature, multinucleated (nuclei are centrally located), muscle cells; long, striated fibrils (first indication of contractile apparatus) become visible in the peripheral cytoplasm myrcia Oil of bay, used in manufacturing bay rum. A yellow to dark brown, volatile oil obtained by steam distillation of the leaves of Pimento, acris kostel; optical rotation 0° to - 3°; refractive index 1.507-1.516 at 20°C; sp. gr. 0.950-0.990 g/ml myriagram A measure of weight 1 myriagram = 10,000 grams (g) = 22.046 pounds (avdp; 1b) = 10 kilograms (kg) = 10 liter (1) myriameter 1 myriameter = 10,000 meters (m) = 10 kilometer (km) myriawatt 1 myriawatt = 10 kilowatt (kW) myristic acid (te

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