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

Oat Bran: The outer casing of the oat, often used as a high-fiber nutrient supplement. Thought to fight against high cholesterol, oat bran is high in vitamin B-1 and contains a good amount of vitamins B-2 and E. It is available in health-food stores and some supermarkets.

Oat flour: Groats or rolled oats ground into flour.

Oatcake: A flaky, flat Scottish biscuit made with oatmeal.

Oatmeal: Oats that have been cleaned, toasted, hulled and cleaned again; most often cooked and served as cereal. There are several varieties of oatmeal. Old-fashioned oats (also called regular rolled oats) have been steamed and flattened by huge rollers and take about 15 minutes to cook. The quick-cooking variety of rolled oats (they cook in about five minutes) are groats that have been cut into pieces before being steamed and rolled into thinner flakes.

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.

O'Brien Potatoes: A dish of diced potatoes, onions, and sweet peppers or pimientos, fried until browned and crisp.

Occupancy (food industry term): The costs associated with a building (either a distribution center or store), including lease payments or amortized capital outlay, plus all maintenance and utilities.

Occupational safety and health administration (osha) (food industry term): A federal agency that sets workplace safety standards and inspects facilities for safe working conditions.

Ocean perch: This important commercial fish is not a true perch, but is rather a member of the rockfish group. Also known...