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Cooking Dictionary
Results
O
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
jumbo.
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 and ingredient.
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 Water / Orange Flower
Water - a liquid essence
of distilled orange blossoms, once used for flavoring.
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.
Orzo - Italian for barley and used to describe rice-like
pasta.
Ossobucco - literally, “hollow bone,”
this Italian specialty is made of veal marrow bones, usually
shin bones, braised in wine with vegetables and seasonings.
Oven Bag - a heat-resistant nylon bag for cooking meals
without basting or tending.
Oyster, Blue Point - the name for an oyster found in the
waters off Long Island Sound, New York. Also, term used to refer
to any good-sized oyster.
Oysters Rockefeller - oysters which are topped with chopped
spinach, bacon and seasoned bread crumbs and baked.
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