EVISCERATED-Dressed, drawn, and cut up ready to cook.

FIRST JOINT-Wing joint next to carcass.

GIBLETS-Heart, gizzard, and liver of poultry cooked and chopped for use in gravy. The neck and wingtips may be also used as giblets.

OYSTER MUSCLE-Tender, oval dark meat that is found in recess on either side of back, above the wings.

READY TO COOK-See Eviscerated.

SECOND JOINT-The portion Of the wing between the first joint and the wingtip. Also the thigh portion of the leg.

PROOF BOX-A tightly closed box or cabinet equipped with shelves to permit the introduction of heat and humidity. Used for fermenting dough.

PROOFING PERIOD-The time during which dough rises between molding and baking.

PROVOLONI-(Italian) A cured hard cheese that has a smoky flavor.

PUFF PASTE-See Choux Paste.

PUREE-To press fruit, vegetables or other solid foods through a sieve, food mill, or blender; also a soup made with pureed foods combined with white sauce, cream, or stock.

QUAHAUG-(or Quahog) Indian name for hard clam.

QUICK BREADS-Bread products baked from a lean chemically leavened batter.

RABBIT-(or Rarebit) A melted cheese dish.

RACK-The unsplit rib section of lamb or veal carcass after the breast meat cakes.

SAFE HOLDING TEMPERATURES-A range of cold and hot temperatures considered safe for holding potentially hazardous foods including refrigeration temperatures, 40F or below, and heating temperatures, 140F or above.

SALISBURY STEAK-A ground meat dish cooked with onions and made to resemble steak in shape. Sometimes referred to as hamburger steak.

SALLY LUNN-A bread used principally in the southern United States and named for the woman who is said to have first made it. It may be made either as a quick bread or raised with yeast; baked either in muffin tins or in a flat pan and cut into squares.

SANITIZE-Effective bactericidal treatment of clean surfaces of equipment and utensils by an established process.

SATURATION-Absorption to the limit of capacity.

SAUERBRATEN-(German) A beef pot roast cooked in a sour sauce variously prepared with spices and vinegar and sometimes served with sour cream.

SAUTE-To panfry lightly and quickly in a very little hot fat, turning frequently.

SCALD-To heat a liquid to just below the boiling point.

SCALING-(Bating term) Apportioning batter or dough according to unit of weight.

SCALLOP-To bake food, usually cut in small pieces, with a sauce or other liquid. Topping of crumbs or shredded cheese frequently used.

SCONE-A shortcake, containing raisins, that has an egg-milk wash and cinnamon topping to give a colorful, rich crust.

SCORE-To cut shallow slits or gashes in surface of food with a knife, fork, or another implement.

SCOTCH BROTH-A soup made with lamb stock, barley, and vegetables.

SCOTCH WOODCOCK-An egg baked with cheese sauce and a bread crumb topping.

SEAR-To brown the surface of meat by a short application of intense heat.

SHRED-To cut or tear into thin strips or pieces using a knife or shredder.

SIFTING-Passing through a fine sieve for effective blending, to remove foreign or oversize particles, and to aerate.

SIMMER-To cook in liquid at a temperature just below the boiling point (190F-210F); bubbles will form slowly and break below the surface.

SINGLE SERVICE-Refers to disposable articles used for food preparation, eating, or drinking utensils constructed wholly or in part from paper or synthetic materials and intended for one-time use.

SKEWER-A wood or metal pin used to hold meat or other foods in shape while cooking.

SKIM-To remove floating matter from the surface of a liquid with a spoon, ladle, or skimmer.

SLACK DOUGH-Dough that is soft and extensible but which has lost its resiliency.

SMORGASBORD-(Swedish) A Scandinavian luncheon or supper served buffet style at which many different dishes are served, including hot and cold hors d'oeuvres, pickled vegetables and fish, assorted cheeses, jellied salads, fish, and meats.

SMOTHER-To cook in a closed container or in a close mass as smothered onions.

SNAPS-Small cookies that run flat during baking and become crisp on cooling.

SNICKER-DOODLE-A coffee cake with a crumb topping.

SOLIDIFYING POINT-Temperature at which a fluid changes to a solid.

SOUFFLE-(French) A delicate, spongy hot dish made principally of stiffly whipped egg whites. Cheese is commonly used, but other souffles include fish, meat, poultry, and vegetables. Also prepared as a dessert.

SPORE-Any of various primitive reproductive bodies (or resistant resting cells), typically one-celled and produced by certain forms of plant life, especially molds and bacteria, and by some animal microorganisms.

SPRAY DRYING-A method of dehydrating liquids by spraying them into a drying chamber into which very hot, dry air is circulated. The rapid evaporation causes a minimum of flavor change in the food.

STARCH WATER-A mixture of cornstarch and water made by boiling 1 quart of water containing 1 or 2 tablespoons of cornstarch. This mixture brushed on bread dough gives a shine to the crust after baking.

STEAM-To cook in steam with or without pressure.

STEEP-To let stand in hot liquid (below boiling temperature) to extract flavor, color, or other qualities from a specific food.

STERILIZE-To destroy microorganisms by heat, ultraviolet light, irradiation, chemicals, or antibiotics.

STEW-To simmer in enough liquid to cover solid foods.

STIR-To blend two or more ingredients with a circular motion.

STROGANOFF-A la stroganoff is a method of preparing beef with sour cream.

SUCCOTASH-A combination dish consisting of whole-grain corn and lima beans.

SUGAR-Cane or beet (sucrose)-most common, usually granulated, sweetening agent. Corn (dextrose)-a form of sugar made from cornstarch and readily fementable. Maltose-a form of sugar obtained by germinating cereal grain. usually supplied as a syrup. In recipes, refers to granulated unless otherwise specified.

SUKIYAKI-(Japanese) A popular Japanese dish consisting of thin slices of meat fried with onions and other vegetables, including bean sprouts and served with soy sauce containing seasoning, herbs, and spices.

TACO-(Mexican) An open-face sandwich made of fried tortillas shaped like a shell and tilled with a hot meat-vegetable mixture.

TAMALE-(Mexican) A steamed dish made of cornmeal with ground beef or chicken rolled in the center, usually highly seasoned.

TARTAR SAUCE-A rich sauce made with salad dressing, onions, parsley, pickle relish, and sometimes olives and cucumbers, served with seafood.

TARTS-Small pastries with heavy fruit or cream filling.

TEMPER-To remove from freezer and place under refrigeration for a period of time sufficient to Facilitate separation and handling of frozen product. Internal temperature of the food should be approximately 26F to 28F.

TETRAZINNI-(Italian) A dish with chicken, green peppers, and onions mixed with spaghetti and served with shredded cheese.

TEXTURE-The structure, fineness or coarseness, of a baked product when a cut surface is examined.

THAW-To remove from freezer and place under refrigeration until thawed. Internal temperature should be above 30F.

TORTE-Cake, especially of a rich variety; contains nuts, fruits, and usually very little or no flour.

TORTILLA-(Mexican) A bread made with white corn flour and water. Special techniques are used in handling the dough to roll it thin as a piecrust. It is usually baked on hot iron.