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A chemical or natural additive that is used to enhance or alter the color of a food being processed or prepared.

A chemical compound that is used to preserve foods and food colors, and food flavors, particularly in processed meats.

storage containers, food storage,

A food presentation material, semi-firm in texture, that is made of finely ground almonds or almond paste, sugar, and egg whites.

A substance that is combined with food in order to improve food for a variety of needs. Food Additives are commonly introduced into the food in order to enhance the appearance or taste, to preserve or retain the freshness, to keep the product safe for consumption, to improve the nutritional value, to improve the appearance, taste or texture, or to assist with the processing and/or preparation.

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.

The name given to version of a rich dark chocolate cake that was originally developed as a red colored, mild flavored, chocolate cake.

A cooking process that places foods above, not in, water that is boiling or hot enough to produce steam that cooks the foods with a moist hot air.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

A nutritious legume that is round in shape, small in size, and very versitile as an ingredient for a variety of foods and food dishes.

The process of "dry" cooking food totally covered in hot cooking fat or oil. This process produces evenly cooked food with a golden, crisp surface on the outside.

A method used to identify a variety of information regarding the contents of a package, bottle, carton, container or bag of food, such as ingredients, weight or nutritional information.

A term commonly used to describe the excess food that is remaining after being prepared for a meal, snack, or a similar food event.

A type of cookware made of bamboo that consists of individual cooking trays or layers with openings in the bottom, that are assembled together and used to cook food with the use of steam.

A chemical used in food processing to provide flavor, to preserve the food, and to deepen the natural colors of the food.

A rust colored seed that is harvested from the annatto shrub to produce the Achiote spice. Native to Latin America, Spain, and East India, the Achiote seed is protected by a pod containing 40 to 60 red seeds.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

An Italian, Spanish and Latin American term that most often describes the color of a food ingredient.

A method used to enhance the flavor of food by using smoldering wood at high temperatures during the curing process.

A method used to enhance the flavor of food by using smoldering wood at low temperatures during the curing process.