Bran - The outer casing of the oat, often
used as a high-fiber nutrient supplement. Thought
to fight against high cholesterol, oat bran is
high in vitamin B-1 and contains a good amount
of vitamins B-2 and E. It is available in health-food
stores and some supermarkets.
Oatmeal - Oats that have been cleaned,
toasted, hulled and cleaned again; most often
cooked and served as cereal. There are several
varieties of oatmeal. Old-fashioned oats (also
called regular rolled oats) have been steamed
and flattened by huge rollers and take about 15
minutes to cook. The quick-cooking variety of
rolled oats (they cook in about five minutes)
are groats that have been cut into pieces before
being steamed and rolled into thinner flakes.
O'Brien Potatoes - A dish of diced potatoes,
onions, and sweet peppers or pimientos, fried
until browned and crisp.
Oeuf - The French word for "egg."
Okra - A vegetable brought to the U.S.
South by African slaves. Okra pods are green and
ridged. When cooked, okra gives off a viscous
substance which may serve as a thickener in some
Olive - The small fruit of a tree native
to the Mediterranean region; has a single pit,
high oil content, green color before ripening
and green or black color after ripening and an
inedibly bitter flavor when raw; eaten on its
own after washing, soaking and pickling, or pressed
for oil; available in a range of sizes (from smallest
to largest): medium, colossal, supercolossal and
Olive Oil - An oil obtained by pressing
tree-ripened olives; has a distinctive fruity,
olive flavor and is graded according to its degree
of acidity; used as a cooking medium, flavoring
Omega-3 Oils - A classification of fatty
acids found in some plants and in all sea creatures;
found to be beneficial to coronary health (purportedly
lowering the bad LDL cholesterol and raising the
good HDL) as well as to brain growth and development.
Omelet - Seasoned eggs that are beaten
and fried. The eggs will puff up at which time,
they are rolled or folded over.
Omelet Pan - A shallow pan with sloping
sides, a flat bottom and long handle.
Onion - Bulb vegetables related to the lily,
with a characteristic strong flavor and odor.
On the Half Shell - This phrase usually
describes oysters served on the bottom shell,
either raw on a bed of crushed ice or cooked on
a bed of rock salt.
Open-faced - A sandwich prepared with just
one piece of bread and topped with a wide variety
of meats, vegetables or cheeses; the sandwich
can be served hot or cold.
Orange - Any of a variety of citrus (Citrus
sinensis) with juicy, orange-colored segmented
flesh, a thin to moderately thick orange-colored
rind and a flavor ranging from bitter to tart
to sweet; depending on the variety, an orange
can be eaten fresh, cooked in sweet or savory
dishes, juiced or used as a flavoring or aromatic.
Orange Roughy - A mild flavored New Zealand
fish with white flesh, orange roughy is also low
Oregano - An herb (Origanum vulgare) and
the wild form of marjoram; has a woody stalk with
clumps of tiny, dark green leaves that have a
pungent, peppery flavor and are used fresh or
dried, principally in Italian and Greek cuisines;
also known as wild marjoram.
Organic Food - Food grown without the use
of any chemicals, including synthetic fertilizers,
pesticides or fungicides. No artificial coloring
or flavoring or other additives can be used in
processing foods labeled organic. Specifics vary
from state to state.
Orgeat Syrup - A sweet syrup used in cocktails,
orgeat syrup is made with almonds, sugar, and
rose water or orange-flower water.
Orrechietti - Pasta shaped by pressing the
point of a knife into a small slice of dough,
resulting in a shape similar to a small ear.
Orzo - Italian for barley and used to describe
Ouzo - A clear anise-flavored liqueur
Oven Bag - A heat-resistant nylon bag for
cooking meals without basting or tending.
Oxalic Acid - Oxalic acid is found naturally
in many plants, but is poisonous in excessive
amounts. Spinach, rhubarb, sorrel all contain
measurable amounts of oxalic acid. It actually
forms insoluble compounds with calcium and iron
which inhibit their absorption by the human body,
thus diminishing the purported nutritional value
of some vegetables, particularly spinach.
Oyster - Bivalve mollusks with a hard, rough
gray shell and creamy-beige to pale-gray meat.
Oyster Mushroom - A smooth-capped mushroom
with a fan shape and mild oyster-like flavor.
They're found dried or fresh in many supermarkets
and most oriental markets.
Oyster Sauce - A bottled all-purpose Chinese
seasoning made from oysters, water, salt,cornstarch,
and caramel coloring.
Oysters Rockefeller - This creation was born
in New Orleans in the late 1890s, and was reportedly
named for John D. Rockefeller because of how rich
it is. The dish is composed of oysters on the
half-shell baked with a mixture of spinach, shallots
and celery then topped with bread crumbs.
you begin any exercise or diet program, you should have permission
from your doctor.
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