Glossary of Food Category Terms

A short, flat pasta ribbon, which is approximately 1 ¾ to 2 inches in length with fluted edges on all sides.

A long, ribbon of pasta, which is approximately ¾ inches wide that is twisted to form a spiral shaped tube.

A long crinkled noodle similar to ramen noodles. The differences are that saimin noodles contain eggs and are not deep-fried.

A steak patty made of ground beef, which is combined with minced onions and a mixture of seasonings.

Italian pasta that is shaped similar to melon seeds. It is often used in broths....

Tiny round pasta, similar to acini di pepe, only smaller. It is generally served in light soup or in broth.

An 1/8 inch thick egg noodle made with semolina flour. It is generally found fresh but is also available in thin dried rods.

Thin, long, translucent noodles made from very fine strands of a gelatinous substance called konnyaku, which is taken from the "devil's tongue plant" (Japanese yam).

A type of food consisting of small chunks of meat, poultry, or fish combined with vegetables which are placed onto skewers or grilling baskets and then grilled or broiled.

A Single Crust Pie is a dessert that does not have a top crust. It only has the bottom crust that lines the pie plate and holds the filling.

A flat noodle made from a mixture of buckwheat flour and standard wheat flour. Soba has a nutty flavor and the noodles have a slightly flecked color ranging from light beige to brownish gray.

A thin, round, white noodle made from wheat flour. It is similar to vermicelli. Strands of somen are generally found dried and often packaged in band tied bundles.

Short curved tube pasta shaped similar to a half circle.

A low carbohydrate pasta that is the same thickness and size as regular spaghetti.

Long, round, thin strands of pasta, which are generally served with a cream or tomato sauce.

Long thin pasta that is a smaller version of spaghetti. It is a good choice with light seafood sauces.

A thicker version of spaghetti.

A ribbon pasta made from pasta dough that has had finely chopped spinach added to it when the dough was made.

Strands of pasta that are coiled into a shape resembling a spring. Similar to fusilli bucati, only spiralini is shorter and coiled closer together.

An Italian ice cream dessert. The dessert consists of a layer of ice cream topped with a sweetened whipped cream flavored with rum.

Small star shaped pasta that contains a hole through the center of the star. It is commonly used in soup.

Tiny star shaped Italian pastas which add a decorative look to soups, salads and side dishes.

A mixture of meat, poultry, or fish chunks, vegetables, herbs, spices, and liquid, such as water or stock, which are cooked together slowly at a low temperature in a covered pot.

1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

The clear liquid that remains after slowly cooking foods such as meat, poultry, fish, or vegetables.

Short, curved tube pasta, which is basically a smaller version of elbow macaroni.

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Narrow Umbrian pasta ribbons that are thicker than spaghetti and look similar to shoestrings.

A popular Russian food dish that is typically made from thinly sliced beef taken from a tender cut of meat, which is quickly sautéed in butter with sliced mushrooms and onions.

Pieces of pasta that have been rolled across its width to resemble a twisted, rolled towel.

A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix.

A ham that is wet cured in a sweet seasoned brine. The sweetener and seasoning used in the curing process will vary according to the recipe of the producer or the person curing the ham.

1) The thymus glands, from the neck or throat of a young calf or lamb, which are considered a delicacy for their distinct flavor and very tender texture.

1. Another name given to a steak cut from the beef arm roast. Braising is the best cooking method for this tougher cut, which is also known as arm steak.