Part 15
The Grand Food and Beverage Dictionary
By Sean Overpeck (CFE)
"O"
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A glossary of terms used in recipes, cookbooks, wine lists, culinary journals, festival guides, and restaurants from around the world:
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…
Search for food companies, products, cooking methods, world cuisines, beers, liquor, wine, traditional to tribal, Chef’s, Government regulations, world Military food doctrines, cooking materials, sources, pictures, display’s, and much, much more…
“This glossary is large but incomplete, and it is constantly being updated and revised. I encourage you the reader as a lover of food, beer, liquor, and wine to recommend any additions or modifications to this dictionary.”
– Chef Sean, September 2013
Last Updates made on April 15, 2017 with along way to go
Last Updates made on April 15, 2017 with along way to go
O
Oak leaf lettuce: Green, red, bronze are all loose-leaf lettuces, meaning the leaves stay loose and attached only at the base as they grow instead of forming tight, compact heads like iceberg lettuce or cabbage.
Oats:
Oatmeal:
Oatmeal Crisp: – General Mills (originally "Oatmeal Raisin Crisp", now in multiple varieties)
O'Brien: Generally with green peppers and pimientos, usually diced small
O’Brien’s Irish Sandwich Bars: Ireland Chain Restaurant
Occhi di Lupo: Are large penne-like pasta shapes (‘lupo’ means wolf and ‘occhi’ eyes, so this pasta is literally ‘eyes of the wolf’ in Italian), and is usually served with cream or tomato sauces.
Ocean Catfish:
Octopus: Octopus benefits from being cooked either very quickly or very slowly. Unless you have some large rocks to beat it against like the Greeks try dipping it in boiling stock then shocking it in iced water three times before gently braising in wine, olive oil and tomato.
Oder:
Oeuf: French word meaning Egg
Oil:
Oil Blanching:
Okra: This finger-shaped vegetable, green-ridged and three to five inches in length, is fried as a side dish, or used as a thickening agent in certain dishes.
Oktoberfest: Is a 16-day festival celebrating beer held annually in Munich, Bavaria, Germany, running from late September to the first weekend in October. It is one of the most famous events in Germany and is the world's largest fair, with more than 6 million people from around the world attending the event every year. To the locals, it is not called Oktoberfest, but "die Wiesn", after the colloquial name of the fairgrounds themselves. From 1914 to 1918, World War I prevented the celebration of Oktoberfest. In 1933, the Bavarian white and blue flag was replaced with the swastika flag. During World War II, from 1939 to 1945, no Oktoberfest took place.
Old Bay Seasoning:
Oleo:
Olives:
Olive Breads: A rustic country loaf or roll, studded with Kalamata olives.
Olive Garden: American Chain Restaurant
Olive Oil:
Omelet: Beaten eggs, seasoned, fried with butter or grease in a pan until it starts to puff then folded over or rolled
Omnivore:
One-way kegs: Also known as disposable kegs or PET kegs, were invented in 2002. They are usually made of plastic. Some types have a cardboard outer packaging, which makes them easier to stack and transport, and also protects the plastic container.
Onion:
Onion Bread: A variety of breads and rolls made with cooked onions.
Onion Powder:
Oporto: Portugal's sweet dessert wines (ports). They are named after Oporto, Portugal's second largest city, on the Douro river.
Optivita: Kellogg's (Available in The UK)
Orach:
Oranges:
Orange Brioche:
Order:
Orecchiette: Means ‘small ears’, and refers to a rather curious and very different type of pasta from the Puglia region of Italy, and goes well with heavier meat and vegetable sauces.
Oregano (Origanum vulgare): Comes from the Mint family. Oregano is related to both Marjoram and Thyme. Oregano is used in making chili powder and is the spice that gives pizza its flavor. Oregano is used with tomato, egg, or cheese-based foods as well as lamb, pork, and beef dishes.
Organics:
Organic Beer:
Organic Farming:
Organic Fruits and Vegetables:
Organic Wine:
Oriental Persimmon: see Persimmons
Orris Root:
Orzo: This small pasta is thought to look like grain (orzo means barley), so is often used as an alternative to rice. Similar to punte d’argo.
Osetr Caviar:
Ossau-Iraty: This Midi Pyrénées, Pays Basque Region Ewes milk cheese (AOC) is made in the valley of Bearn and Iraty in the forests of the Pays Basque. It is probably the least known Appelation d'Origine Controlee (A.O.C) cheese. The pâte is supple and creamy when young and becomes more firm as the cheese ripens. It is creamy and buttery in the mouth with flavors of nuts, fruits and herbs. In Pays Basque and Bearn, the nickname is "farmer's dessert,” and is recommended with a Jurançon or white Graves.
Otaheiti Apple: This Pacific, the pear-shaped otaheiti apple ranges from pink to ruby red in color. This fruit is usually eaten fresh, though it can be packed in red wine or turned into a refreshing cold drink. Introduced to the Caribbean by the Pirate Captain Bligh.
Oude Gueuze Tilquin à L'Ancienne: Gueuze / 6.00% ABV Gueuzerie Tilquin
Outback Steakhouse: American Chain Restaurant
Oven:
Oysters: Native Oysters are generally regarded as the best with the season running from September to April. Try them raw with lemon juice, a little cayenne pepper, finely chopped shallots, and a glass of dry white to wash them down.
Oyster dressing:
Oyster Mushrooms (Pleurotus ostreatus): A popular mushroom that is known for its cholesterol-reducing effects.
Oysters on the Half Shell:
Oysters Rockefeller:
Oyster Sauce: A bottled all-purpose Chinese seasoning made from oysters, water, salt, cornstarch, and caramel coloring.
#-A B C D E F G H I J K L M N O P Q-R S T U-V W-X Y-Z
Part 15
of the Grand Dictionary of Food and Beverages complete
by:
Sean Overpeck (CFE)
Executive Chef
Father, Husband, Wine Drinker
Restaurant nut, History and
Star Trek lover
About Sean:
I am based out of St. Petersburg, Florida working in the food service industry for over twenty years, and am currently with the American Embassy as the Executive Chef. Formally I have worked with groups contracting in Afghanistan, and Antarctica, also working in restaurants in and around Atlanta, Georgia prior to the wars. I have also owned a catering company and served proudly in the United States Army Food Service Program. The idea for Wine, Dine, and Play started in late 2012 after a trip to Jordan, when I was asked by friends to write down the experiences from a few restaurants, wine from the region that I tasted, and locations of interest such as Petra. Since that time, over 300 articles have been written, including fifteen restaurants from the worlds top 100 lists of San Pellegrino and the Elite Travelers Guide. There are articles on exotic world locations such as Victoria Falls, and South African Safari’s; food recipes & Grand Food Dictionaries; ethnic country cuisines such as Afghan, and Peruvian; tasting tours of world cities like Charleston, Cape Town, and Dubai; and of course wine from vineyards in California, Oregon, the Carolina’s, South Africa, New Zealand, and Australia, with much more to see and write about.
Who is John Galt?
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Other articles of interest on Wine, Dine, and Play:
Shark Cage Diving in Gansbaai, South Africa
The Burj Khalifa Tower in Dubai, UAE
TTFN
