714
Guide to Good Food
pudding basin. A deep, thick-rimmed bowl used to
steam British puddings. (30)
punctual. Prompt and on time. (27)
Q
quiche. A French custard tart served in many
variations as an appetizer and a main dish. (30)
quick-freezing. Process of subjecting foods to
extremely low temperatures for a short time
and then maintaining them at a normal freezing
temperature. (25)
R
raw pack. Process of packing raw vegetables in
canning jars and covering them with boiling
water or syrup. (25)
recipe. A set of instructions for preparing a specifi c
food. (12)
refi ned. Term used to refer to cereal products made
from grain that has had the bran and germ,
along with the nutrients they provide, removed
during processing and contains only the
endosperm. (13)
reservation. An arrangement made with a
restaurant to hold a table for a guest on a given
date at a given time. (24)
retail cut. A smaller cut of meat taken from a larger
wholesale cut and sold to consumers in retail
stores. (18)
retort packaging. A commercial method of
packaging food in which food is sealed in a foil
pouch and then sterilized in a steam-pressure
vessel known as a retort. (25)
rickets. A disease resulting from a vitamin D
defi ciency, which is characterized by crooked
legs and misshapen breast bones in children,
and bone abnormalities in adults. (2)
ripened cheese. Cheese in which controlled
amounts of bacteria, mold, yeast, or enzymes
were added and that was stored for a certain
period at a specifi c temperature to develop
texture and fl avor. (16)
risotto. An Italian rice dish made with butter,
chopped onion, stock or wine, and Parmesan
cheese. Meats or seafood and vegetables may
also be added. (31)
roux. Cooked paste of fat and fl our used as the
thickening agent in many sauces and gravies. (16)
RSVP. Letters often included on an invitation that
stand for a French phrase meaning please
respond. (24)
Russian (continental) service. Style of meal
service in which waiters serve guests fi lled
plates of food, one course at a time. (24)
S
salad. Combination of raw and/or cooked ingredients,
usually served cold with a dressing. (21)
saliva. A mucus- and enzyme-containing liquid
secreted by the mouth that makes food easier to
swallow and begins to break down starches. (2)
sangria. A Spanish punch made with red wine, fruit
juice, and sparkling water. (31)
sanitation. Maintaining clean conditions to prevent
disease and promote good health. (6)
saucepan. A one-handled cooking utensil. (9)
sauerkraut. Fermented or pickled cabbage. (30)
sauna. A steam bath in which water is poured on
hot stones to create steam. (30)
schi. Russian cabbage soup. (33)
scorching. Burning that results in a color change. (16)
scum. Solid layer made up of milk solids and some
fat that often forms on the surface of milk during
heating. (16)
scurvy. A disease resulting from a vitamin C
defi ciency, which is characterized by bleeding
gums, loss of teeth, and internal bleeding. (2)
self-motivation. An inner desire to perform well. (27)
semiprepared food. Convenience food that still
needs to have some service performed. (10)
serrated blade. A sawtooth edge on a knife. (9)
service contract. A contract that is like an
insurance policy for a major appliance that can
be purchased from an appliance dealer to cover
the cost of needed repairs for a period after the
warranty has expired. (8)
service learning. Using what you learn in the
classroom to meet a need in the community. (27)
shelf life. The amount of time a food can be stored
and remain wholesome. (25)
shellfi sh. Fish that have shells instead of
backbones. (20)
shohet. A licensed slaughterer who butchers
animals and fowl following methods described in
Jewish dietary laws. (32)
shortened cake. Cake made with fat. (23)