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cream, half and half, milk products,

A type of milk that contains a low amount of lactose or is free of lactose. Typically, milk with reduced lactose has been fortified with lactase, an enzyme used to break down the lactose (sugars) in the milk making it easier to digest for individuals considered lactose intolerant.

A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

Any food product, such as fat free cheese or fat free milk that contains no fat solids. Also referred to as "nonfat".

A combination of equal parts milk and light cream that contains up to 15 percent milk fat. Half and Half will typically range between 10% to 18% fat content.

Free-range is the name given to eggs produced by hens that have been raised outdoors, however, because of climate, most hens are not raised entirely in the open.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A type of cheese made from pasteurized cow's milk that can be whole, part skimmed, or skimmed. Whole-milk Cottage Cheese contains 4% fat while part skimmed provides 2% fat as a reduced-fat product or 1% fat as a low-fat product.

A non-dairy milk substitution, made from dried soybeans that have been soaked, ground and cooked before being processed into a milky liquid.

A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.

Also referred to as a milk frother this hand-held device is used to aggitate liquids into an airy mixture of bubbles and foam.

A term that refers to products that contain no gluten, which is found in many foods, but is most notable as the substance that gives dough its elasticity, strength, and makes the dough rise.

Juice that flows from crushed grapes before the process of pressing. Free-run juice is thought to be of a higher quality than pressed juice as it is lower in tannins.

food thickener, thickening agent, liason, beurre manie,

A high protein, gluten-free flour ground from roasted soybeans. Among the varieties available are full-fat, low-fat, and defatted soy flour.

One of three main categories of basic nutrients (the others are protein and fat) that are used by the body for energy.

Similar to free range chickens, this is a turkey that is not confined and is allowed to roam and feed on naturally grown feeds, consuming only a vegetarian diet.

A chicken that is allowed to roam without being confined and feeds on naturally grown crops, consuming only a vegetarian diet.

A type of domestic fowl raised for its flesh, eggs, and feathers. Chickens are slaughtered at different ages to be processed for different purposes and classified according to their use such as broilers, fryers, roasters, and stewers.

A type of fresh cheese produced in Germany, Holland, United Kingdom, and other countries that is similar to strained yogurt in both flavor and texture.