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Oatmeal:
The oat in it's most usual processed (or hulled) form, steel cut, and cooked as a porridge. In Britain, oatmeal comes in four sizes: coarse, medium, fine, and pinhead. If your recipe calls for any of the smaller sizes, use a grinder or food processor to refine whatever you have.

Offal:
Edible internal organs of meat, poultry and game.

Oleo:
A term for margarine often found in older cookbooks. A stick of oleo is a stick of margarine.

Omelet:
A beaten egg mixture that is cooked without stirring until set and then served folded in half. Often served with various fillings, such as cheese, onion, herbs, and meats.

History:According to legend, when Napoleon and his army were traveling through the south of France they decided to rest for the night near the town of Bessieres. Napoleon feasted on an omelet prepared by a local innkeeper that was such a culinary delight that Napoleon ordered the townspeople to gather all the eggs in the village and to prepare a huge omelet for his army the next day.

Open-Faced Sandwich:
A sandwich variation consisting of a single slice of bread with some form of garnish; cheese, fish, meat. If it had a second slice of bread on top, it would be a true sandwich. Open-faced sandwiches are often cut to a very small size and in varying shapes for use as canapes.

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Open-Kettle Canning:
A Non-Recommended Canning Method. Food is supposedly adequately heat processed in a covered kettle, and then filled hot and sealed in sterile jars. Foods canned this way have low vacuums or too much air which permits rapid loss of quality in foods. Moreover, these foods often spoil because they become recontaminated while the jars are being filled.

Ostrich:
Ostrich is a red meat that has a mild, beef-like flavor. It is very low in fat and cholesterol (about the same as skinless turkey). It can be used as a steak, ground for burgers, or made into sausages. It barely shrinks while cooking.

Ovalactovegetarian:
A vegetarian who abstains from meat, poultry, and fish, but consumes eggs as well as milk and other dairy products.

Oxalic Acid:
A potentially toxic chemical found in certain plants that inhibits the absorption of calcium, iron, zinc, and other minerals. Can promote the development of oxalate kidney stones.

Oxidation:
A chemical process in which food is burned with oxygen to release energy.

Oxidized:
1. The French word for Hazelnut. 2. A small, tender, round slice of meat (usually lamb, beef or veal) taken from the rib or the loin.



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