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.