Glossary

1000 Year Old Egg – Duck or chicken egg that has been preserved by soaking the egg in a brine of salt and lye. Also known as a ‘century egg’ or ‘pidan’. Usually associated with Chinese or Vietnamese cuisine.

Ackee – Caribbean fruit that contains an edible yellow flesh around the seed, but the rest of the fruit is highly toxic with hypoglycin A and B, which can cause mild to severe vomiting, convulsions, coma and even death.

Al Pastor – Traditional Mexican dish in which meat is slow-cooked using a vertical rotisserie.

Ayeb – A mild, African cheese similar to cottage cheese.

Baba Gahnouj – Mediterranean dish that is a puree made with eggplant, tahini and spices and served as a dip with pita bread.

Bacillus cereus – Spore-forming bacteria associated with two types of illness, emetic and diarrheal. The emetic illness is caused by the ingestion of a heat- stable toxin produced by the microorganisms in the food. The diarrheal illness is caused by the ingestion of moderate to high numbers of the microorganism, which then produces toxin in the intestinal tract.

Balut – Fertilized duck egg with a nearly developed embryo inside that is boiled and eaten straight from the shell. It is onsidered a delicacy in Vietnam and the Philippines.

Bammy – Pancake-shaped bread made with cassava flour. It is popular in the Caribbean.

Barbacoa – Mexican specialty dish made of meat (beef, pork, goat or lamb), slow-cooked with vegetables, herbs and spices. The beef version may include cooking a whole cow’s head.

Biryani Masala – Blend of spices used to add flavor to rice and other dishes in Indian cooking. The spices include turmeric, black pepper, nutmeg, mace, bay leaf, fenugreek, fennel, cumin, coriander, clove, chili, cassia, green cardamom, caraway and black cardamom.

Black Chicken (also ‘Ogol’) – Breed of fowl that is native to Korea and about the size of a Cornish hen. Everything on the chicken (feathers, beak, comb, legs, skin, meat and bones) is black except for its blood and internal organs.

Bovine Spongiform Encephalopathy (BSE) – A disease of cattle, also known as “mad cow disease”. It is thought to be caused by a prion, or small protein, which alters the structure of a normal brain protein, resulting in destruction of brain neural tissue.

Brine – Water saturated with or containing large amounts of salt that is used for preserving and pickling foods.

Buche – Pork stomach that is boiled and then grilled and served in a taco. It is a popular Mexican dish.

Bushmeat – Popular food in many parts of Africa and in rural communities in Asia, South America and the Middle East. It refers to any wild animal that is killed for food. In Africa, this includes antelope, snake, crocodile, mongoose, squirrel, porcupine, monkey, elephant, fish, rodents, gorillas and other animals. Bushmeat illegally smuggled into the U.S. is a growing problem.

Cassava – Tropical root vegetable, one species of which contains toxic glucosides that form cyanide. If not removed, these toxins can cause illness and death. The cassava is dried and ground into a flour call farofa. Cassava is also known as manioc and yucca.

Ceviche – Latin and South American dish traditionally made with raw fish, shrimp and shellfish marinated in lime juice and combined with tomatoes, onions, garlic, cilantro and chiles.

Che Ba Mau – Vietnamese beverage made with yellow mung beans, red mung beans, sugar, coconut milk, tapioca and water.

Che Sam Bo Luong – Chinese or Vietnamese beverage made with longan fruit, seaweed, black dates and white lotus seeds in syrup.

Chicha Morada – Peruvian beverage made from purple corn, water, pineapple, cinnamon, sugar and lime juice.

Chile Rellenos – Mexican dish consisting of poblano peppers stuffed with beef, pork or cheese, then battered and fried or oven roasted. It is served plain or with a light tomato sauce or melted cheese.

Chitterlings – Pork small intestines that are popular in Chinese and American Soul Food cuisine.

Chotkal – Type of kimchi consisting of a mixture of pickled anchovies, oysters, baby shrimp, baby squid or shellfish.

Churrascaria – A Brazilian steakhouse.

Churrasco – The Brazilian style of cooking meats by slow-roasting them rotisserie-style on rotating skewers over an open flame or charcoal bed.

Ciguatera fish poisoning – Illness caused by eating marine finfish which have accumulated naturally occurring toxins through their diet. The ciguatoxin originates from dinoflagellate (algae) that is consumed by the fish. Symptoms include nausea, vomiting and neurological symptoms such as tingling fingers or toes.

Clostridium botulinum – Spore-forming bacterium that produces a potent heat labile neurotoxin that causes botulism. Symptoms of botulism can include double vision, nausea, vomiting, fatigue, dizziness, headache and dryness in the throat and nose, which can progress to respiratory failure. The incidence of the disease is low, but the mortality rate is high if not treated immediately and properly.

Coagulated Blood Paste – Semi-solid pork blood that is used as an ingredient in a variety of Vietnamese and Korean dishes including soups.

Conch – Large marine snail whose meat is somewhat sweet and has been compared to clams. It is widely eaten in Caribbean countries as an appetizer, in soups and stews, as a side dish and as a main course.

Congee – Chinese rice porridge or soup, often eaten for breakfast.

Consumer Advisory – A notice that warns consumers of the risk of eating raw or undercooked animal food such as beef, eggs, fish, lamb, milk, pork, poultry or shellfish, and discloses which items being served or sold in the establishment contain these raw or undercooked ingredients.

Cross-Contamination – The transfer of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels, and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods. Cross-contamination can also occur when raw food touches or drips onto cooked or ready-to-eat foods.

Daikon – A variety of radish known as Japanese radish, Chinese radish and Satsuma radish. It grows up to three feet in length and weighs one to five pounds when harvested. It is used in stir fry recipes, soups and stews and may also be eaten raw or pickled in salads.

Dim Sum – Traditional Chinese cuisine in which small portions of a variety of foods, including an assortment of steamed or fried dumplings, are served in succession.

Dolma – A Mediterranean dish consisting of eggplant stuffed with beef, rice and lentils.

Eel – A snake-like fish with a slender body and poorly developed fins. It is a popular food item in many Asian countries, including Vietnam.

Enjera – Pancake-like bread made out of teff (an Ethiopian grain) flour.

Escherichia coli (0157:H7) – Vegetative bacterium that, when consumed in food, can cause severe foodborne illness or even death. The most notable symptom is bloody diarrhea. The illness has largely been associated with eating undercooked, contaminated ground beef.

Escovitch Fish – Traditional Caribbean dish that contains red snapper, onions, peppers, spices, oil and vinegar and is often left at room temperature for long periods of time prior to service.

False Branding – The practice of exporting illegal foods into the U.S. in cans or other containers that are falsely labeled as other foods.

False Health Claims – When establishments advertise foods or beverages as providing certain health benefits in a manner that would lead the consumer to believe that the product may be used to diagnose, cure, mitigate, treat or prevent illness or disease.

Farofa – (see Cassava)

FDA – The United States Food and Drug Administration.

Fitfit – Enjera (see Enjera) bread soaked in a sauce made from beef juices.

Food Code – A model food safety guideline developed by the FDA for retail food operations and institutions. It assists regulatory jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry. Local, state, tribal, and federal regulators use the FDA Food Code as a model to develop or update their own food safety rules to be consistent with national food regulatory policy, and to promote uniformity across the country.

Ginger Beer – Caribbean beverage made with water, lime juice, ginger, yeast and sugar.

Griot (also Grillot) – Popular Haitian dish made of deep fried marinated pork that is served with a very spicy sauce called ‘sauce ti malice’.

Halal – A term referring to the Islamic set of dietary laws which regulate the preparation of food.

Hazard – A biological, chemical, or physical property that may cause a food to be unsafe for human consumption.

Hazard Analysis And Critical Control Point (HACCP) – A prevention-based food safety system that identifies and monitors specific food safety hazards that can adversely affect the safety of food products.

HACCP Plan – A written document that is based on the principles of HACCP and that describes the procedures to be followed to ensure the control of a specific process or procedure.

Hibachi – Japanese style of cooking in which specially trained chefs prepare a meal in front of guests at a specially designed cooking area. It is also known as ‘teppanyaki’.

Horchata – Traditional Mexican beverage made with ground rice, sugar and water.

Hummus – Popular Mediterranean dish made of mashed chickpeas (also known as ‘garbanzo beans’), mixed with tahini (‘sesame paste’), garlic, lemon juice and spices, that is served as a dip with vegetables, pita bread or crackers.

Idli – A steamed rice and lentil cake native to Southern India.

Imam Bayildi – Mediterranean baked dish made with eggplant, onions, peppers, garlic and tomatoes.

Irish Moss – A cold, Caribbean beverage consisting of milk, lime juice, dried seaweed, sugar, gum Arabic, isinglass, linseed and spices that may include cinnamon, nutmeg, rosewater, vanilla and ginger.

Jamaican Patties – Similar to an English meat pie or Spanish empanada, a flaky, pastry dough with a chicken, meat and/or vegetable filling.

Kim Bap – Korean sushi, which differs from Japanese sushi in that the rice used is prepared differently from Japanese sushi, all meats used are cooked, and all kim bap is wrapped in seaweed.

Kimchi (also ‘Kimchee’) – The national food of Korea. It is a pickled vegetable, most often cabbage, and is served at almost every meal.

Kitfo – Traditional Ethiopian dish consisting of finely minced lean beef mixed with seasonings and served raw or undercooked.

Kosher – A term referring to the Jewish set of dietary laws which regulate the preparation of food.

Lactobacillus plantarum and Lactobacillus brevis – Beneficial microorganisms that are present in the fermentation process used in making kimchi. Through enzymatic actions, these microorganisms convert the sugars and starches naturally present in vegetables into lactic and acetic acids, which are natural preservatives.

Legume – Haitian stew made of mashed vegetables and either beef, pork, crab or combinations of the three.

Lengua – Beef tongue served in a variety of ways, including in tacos, salads, sandwiches and as a main course. Lengua is popular in Mexican cooking.

Menudo – Spicy, Mexican soup made with tripe, hominy, chili, garlic and other spices.

Moussaka – Mediterrenan pie-like dish with eggplant, potatoes and ground beef layered and topped with béchamel sauce.

Mu (also ‘Moo’) – Large, white Korean radish that is prepared in a variety of ways, but is most often eaten pickled.

Nan – Type of Indian flat bread that is traditionally baked on the walls of a tandoor oven.

Nori – Type of seaweed used to make sushi.

Nuoc Da Hot E – Vietnamese beverage made with basil seeds, sugar, honey and water.

Oxtails – The tail of an ox or cow.

Parasite - An organism that lives on or in another usually larger host organism in a manner that harms or is of no advantage to the host. Parasites do not grow in food, only inside of the body once ingested.

Pathogen - A microorganism (bacterium, parasite, virus, or fungi) that causes disease in humans.

Pho – Traditional Vietnamese noodle soup consisting of rice noodles in a clear broth, with thin cuts of beef (steak, fatty flank, lean flank, brisket), tendon, tripe or meatballs, and served with ingredients such as green onions, white onions, cilantro, basil leaves, lemon or lime, bean sprouts and peppers.

Pizeled penis – The preparation of a penis of an animal such as a cow, pig, goat or deer, performed in some Asian restaurants.

Potentially Hazardous Food (Time/Temperature Control for Safety Food) – A food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation.

Refried Beans – Boiled pinto beans that are mashed, mixed with various seasonings and oil or butter until a smooth paste is formed. Along with rice, it is a commonly served side dish in Mexican facilities.

Rehydration – The process of soaking a dehydrated (dried) fish, meat or vegetable item in water or other liquid as part of the preparation process.

Risk Factor – One of the broad categories of contributing factors to foodborne illness outbreaks, as identified in the Centers for Disease Control and Prevention (CDC) Surveillance Report for 1993-1997, that directly relates to foodborne safety concerns within retail and food service establishments. The factors are Food from Unsafe Sources, Inadequate Cooking Temperatures, Improper Holding Temperatures, Contaminated Equipment (Contamination / Cross Contamination), and Poor Personal Hygiene.

Sake – Japanese rice wine.

Salmonella – A vegetative bacteria that causes a diarrheal illness when ingested in food. It is usually transmitted to humans by eating foods contaminated with animal feces.

Saltfish – Salted, dried fish (usually cod) that is a popular ingredient in a variety of Caribbean dishes.

Scombroid Toxin – Toxin that is formed when fish has been temperature abused. Bacteria present on the fish produces the enzyme histidine decarboxylase, which converts histidine that is naturally in the fish’s flesh to histamine, which is toxic to humans upon eating the fish.

Sea Cucumber – An invertebrate saltwater animal that is used in Asian cooking.

Sesos – Beef brains that are fried and served as a filling in tacos, tamales empanadas. It may also be served with flour tortillas or as an entrée with rice and beans in Mexican facilities.

Shokunin – A master sushi chef.

Sizzling Rice – Rice that has been boiled, dried, fried and then served sizzling hot as an ingredient in a variety of dishes, usually Chinese cuisine.

Sorrell – Caribbean beverage made with water, sorrel (a dried flower petal), ginger root and sugar.

Soybean Paste – Fermented soybeans made into a paste and used as a basic flavoring ingredient in Korean cooking.

Spore – A,very tough, dormant form of certain bacterial cells that is very resistant to desiccation, heat, and a variety of chemical and radiation treatments that are otherwise lethal to vegetative cells.

Spore former – A bacterium capable of producing spores under adverse conditions. Spore-formers in food include Clostridium botulinum, Bacillus cereus, and Clostridium perfringens.

Sushi – Japanese food consisting of vinegared rice that is shaped into bite-sized pieces and topped with raw or cooked fish and other ingredients. It may also be formed into a roll or cone with fish, egg or vegetables wrapped in seaweed.

Tahini – An oily paste made from ground sesame seeds. It is used as an ingredient in hummus.

Tamarindo – Mexican beverage made from the seed pods of the tamarind tree, water, and honey or sugar.

Tandoori – The Indian style of cooking using the traditional “tandoor” oven made of brick and clay. Meat is placed on long skewers that are then placed in the oven, which often reaches 900°F.

Teff – Flour made from millet and used in African cooking.

Tempura – The classic Japanese method of cooking vegetables and shellfish by coating them with a light batter and deep-frying them.

Time as a Public Health Control – The practice of using time only, as a public health control for potentially hazardous food (Time/Temperature Control for Safety Foods). The practice allows food to be held out of temperature control for a maximum of 4 hours if the food begins with an initial temperature of 41°F or less if removed from cold holding or 135 º F or above if removed from hot holding temperature control. The food is required to be marked or identified to indicate the time that is 4 hours past the point when the food is removed from temperature control. All food held using time only must be cooked and served, served if ready-to-eat, or discarded within the 4 hours. Written procedures that describe the methods for complying with the requirements for using time only, and the methods used for cooling foods that will later be held using time only, must be maintained by facilities which hold food using time as a public health control.

Tripas (also ‘Tripitas’) – Beef small intestines that are boiled, sliced, fried and served in tacos. It is extremely popular in Latin communities.

Tripe – The stomach of various domestic animals, usually from a cow. The tripe most often seen at retail is made from the first two of a cow's four stomachs, the rumen (smooth tripe) and the reticulum (honeycomb tripe).

Toxigenic Microorganism – Pathogenic bacteria that causes foodborne illness in humans due to the ingestion of toxins produced in the food. Toxigenic microorganisms in food include Staphylococcus aureus, Bacillus cereus, and Clostridium botulinum.

USDA – The United States Department of Agriculture.

Vegetative Cell - A bacterial cell that is capable of actively growing.

Wok – Round-bottomed pan, usually made of rolled steel, used for virtually all Chinese cooking methods, including stir-frying, deep-frying, steaming, and roasting.

Yersinia entercolitica – A vegetative bacterium that grows at temperatures as low as 30ºF. The organism is often associated with chitterlings and causes an illness that mimics appendicitis.