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    Oats:

    A grain that is toasted, hulled, cleaned, and cooked whole (groats), or the groats are steamed, steel-cut, or flattened (rolled). Rolled oats, or old-fashioned oats, may be cut further,
    making them quick-cooking. They may be used interchangeably in baking and are whole grain. Instant oats may not be used interchangeably in baking due to finer cutting and further cooking of the starch. Oat flour is groats or rolled oats ground into flour.
    

    Oat bran:

    The outer layers of the oat kernel that are particularly high in soluble fiber; good added to baked goods. 
    

    Oils:

    The liquid fat pressed from plants and their nuts or seeds. The oil is extracted either by solvent-extraction or cold-pressed. Common types used in home baking are soybean, safflower, corn, sunflower, canola, and olive oils. No oil derived from a plant contains cholesterol, but they will vary in amounts of poly- and mono-unsaturates and saturated fat.
    

    Oven:

    An oven may be defined as an enclosed area with parts which supply heat and air flow in order to cook food. Conventional/thermal ovens use electric elements or gas burners
    to bake, roast, or broil; convention ovens use electric elements or gas burners plus the addition of a fan to circulate heated air over, under, and around the food. Most electric ovens have controls which cycle the lower and upper elements for consistent temperatures. Recently, ovens have been introduced which also use halogen lights and/or microwave energy to increase the cooking speed. Ovens may vary in width from 20 inches to 36 inches and may be in a free-standing, slide-in, drop-in, or wall oven configuration. 
    

    Oven Mitt:

    Thickly padded or heat-insulated large mittens worn to load or remove baked goods from oven.