Benders'dictionary of nutrition and food technology

432solera process, rather than by discrete vintages; each year 30%of the wine in the oldest barrel is drawn off for bottling andreplaced with wine from the next oldest; this in turn is replacedfrom the next barrel, and so on. In order of increasing sweetness,sherries are: fino (very dry); manzanilla; amontillado; oloroso(may be medium-dry or sweetened and more highly fortified);amoroso or cream.Dry sherry contains 1–2% sugar and 100 mL supplies 500 kJ(120 kcal); medium sherry 3–4% sugar, 530 kJ (125 kcal); sweetsherry 7% sugar, supplies 590 kJ (140 kcal).Sherry-type wines are also produced in other countries, includingSouth Africa, Cyprus and the UK (made from importedgrape juice) and may legally be described as sherry as long as thecountry of origin is clearly shown.Shigella spp. Food-poisoning organisms that invade intestinalepithelial cells and cause dysentery. Infective dose 10 2 –10 5organisms; onset 1–7 days; duration weeks; TX 4.1.4.1.shiitake Or Black Forest mushroom, Lentinula (Lentinus) edodes.See mushrooms.shir To bake food (usually eggs) in a small shallow container orramekin dish.shirataki Chinese, Japanese; noodles made from tubers of thedevil’s tongue plant Amorphallus rivieri.shortening Soft fats that produce a crisp, flaky effect in bakedproducts. lard possesses the correct properties to a greaterextent than any other single fat. Shortenings compounded frommixtures of fats or prepared by hydrogenation are still called lardcompounds or lard substitutes. Unlike oils, shortenings areplastic and disperse as a film through the batter and prevent theformation of a hard, tough mass.showarma See kebab.shrimp Small shellfish, species of the Paleamonidea and Pandalidae(prawns), Crangon crangon (brown shrimp) and Pandalusmontagui (pink shrimp). In the UK smaller fish are known asshrimp and larger as prawns; in the USA all are called shrimp.Three species are farmed commercially: the black tiger or gianttiger shrimp (Penaeus monodon), the Chinese white (P. chinensis)and the eastern Pacific white shrimp (P. vannamet).Composition/100 g: water 76 g, 444 kJ (106 kcal), protein20.3 g, fat 1.7 g (of which 23% saturated, 23% mono-unsaturated,54% polyunsaturated), cholesterol 152 mg, carbohydrate 0.9 g,ash 1.2 g, Ca 52 mg, Fe 2.4 mg, Mg 37 mg, P 205 mg, K 185 mg, Na148mg, Zn 1.1mg, Cu 0.3mg, Mn 0.1mg, Se 38µg, I 100µg,vitamin A 54µg retinol, E 1.1 mg, B 1 0.03 mg, B 2 0.03 mg, niacin