Category: S

Asparagus, Celery, Kohlrabi, and Rhubarb.  

To extract in liquid just below the boiling point of water. To extract the essence of by soaking. This is a description of a cooking term called “poaching.” It involves placing food in a liquid that is heated just below the boiling point and allowing it to stand and cook slowly. This method is often…

To cook food, usually on a rack over simmering liquid with or without pressure. The invisible vapor into which water is converted at the boiling point. This is a description of a cooking method that involves using steam to cook food, as opposed to direct exposure to a flame (as in broiling) or immersion in…

A method of analyzing measured deviations in manufactured materials, parts and products.  

A method of analyzing deviations in production processes during manufacture.  

To perish from hunger. Synonyms for hungry range from the native English starving to the French sounding famished to the Latin voracious. The first of these, starve, came to mean to weaken with hunger in the early sixteenth century. Prior to that, daring back to the tenth century, the word existed in Old English as…

Food products essential for daily consumption. A small piece of bent metal, used to attach tissues together.  

A method used to determine the number of specific microorganisms present in foods, other substances, or surfaces.  

Regulations issued by the U.S. Food and Drug Administration to define the allow- able ingredients, composition and other characteristics of food products. An official formula or recipe established by the Food and Drug Administration that specifies the ingredients that must be contained in certain foods in order for those products to carry a particular name…

A statement which establishes a minimum quality for a specific food product below which it is of substandard quality and must be clearly labeled “Below Standard of Quality Good Food Not High Grade”.