Glossary 859
mollusk (MOHL uhsk). A family of shellfi sh
that includes univalves, bivalves, and
cephalopods. (34)
mother sauces. The base sauces from which
other sauces can quickly be made. (24)
mousse (MOOS). A stable foam dessert that
is solidifi ed by fat or gelatin and light-
ened with whipped cream and some-
times Italian meringue. (46)
mouthfeel. The sensation created in the
mouth by the body, texture, and tempera-
ture of a food as it is eaten. (23)
N
nappé. A sauce consistency that is thick
enough to coat the back of a spoon. (24)
new potato. An immature potato of any
variety. (28)
New World. The continental landmass of the
Americas. (28)
noncommercial foodservice. Operations
providing foodservice as a secondary
activity for the business in which it is
found, also referred to as institutional
foodservice. (2)
notable. Well known. (47)
nouvelle cuisine. A style of cuisine that
highlighted individual ingredients that
were simply prepared and served in
small portions on artistic plates. (3)
nutrient-dense food. Food that provides
vitamins, minerals, and other substances
that may have benefi cial health effects,
but supplies relatively few calories. (50)
nutrients. The substances in food that the
body uses for energy, growth, and to
regulate various functions. (50)
nutrition. The study of foods, their compo-
nents, and how the body processes and
utilizes them. (50)
O
Occupational Safety and Health Admin-
istration (OSHA). The governmental
agency that defi nes and enforces safe
working conditions. (9)
offal. The term given to the internal organs
and extremities that are removed before
an animal or bird is butchered. (30)
olfaction (ohl FAHK shun). The sense of
smell. (53)
olives. The fruit of the olive tree that is native
to the Mediterranean region, may be
green (picked underripe) or black (picked
mature). (17)
omelet. A fl uffy sheet of scrambled eggs
served folded or rolled. (38)
onion piqué (pee KAY). A small onion with
a bay leaf speared to it by several whole
cloves. (24)
on-the-job training. Instructing new
employees on the specifi c skills or proce-
dures that are unique to the operation
while they are working. (6)
open-burner range. A cooktop with open
gas burners over which pots or pans are
placed on trivets giving this range the
advantage of instant heat control. (14)
oscillate. To move back and forth very
rapidly. (14)
overrun. The air that is added into ice cream
during the constant mixing and is
trapped as the ice cream freezes. (47)
oxidation. The reaction that causes many
fruits to brown once they are cut and
exposed to the air. (21)
P
palate. The roof of the mouth. (19)
pan. A cooking container that is wider than it
is tall. (13)
panfrying. Cooking food in enough hot fat to
cover it halfway. (18)
panini grill. Cooking equipment similar to a
clamshell griddle except the hot surfaces
have ridges that leave grill marks on the
cooked sandwich. (36)
parasite. An organism that lives in and feeds
on the body of another live creature. (7)