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A combination of a ground, mashed, or pureed ingredient and some type of liquid. Some types of ingredients produce their own liquid to make the paste, while others require some type of liquid be added.

Any fruit that has been dehydrated (dried) in order to extend the shelf life and to concentrate the flavor or sweetness.

A popular variety of farmhouse blue cheese produced in and around the town of Cabrales in Northwest Spain.

An adverse reaction in the human body caused by substances in certain foods. Specifically, a food allergy is caused by a response of the immune system to certain food proteins.

A grain used to produce a porridge that may become a breakfast cereal or a rice pudding, depending on the country.

A kitchen tool that extracts juice from citrus fruits and vegetables by shredding the flesh of the food item.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

An essential tool for food preparation that slices, grinds, and cuts food into shapes, such as strips or bits, so the ingredient can be evenly dispersed into the food being prepared.

A tuber vegetable originating from Central America that is typically referred to as either a Sweet Potato or yam in the U.S.

A popular dessert made with cream, sugar, and various flavorings that are blended together, infused with air, and frozen.

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.

One of three main categories of basic nutrients (the others are carbohydrates and fat) that are used by our cells for the building, repair and maintenance of our muscles, organs and glands, enabling our body to defend against infection, disease and loss of daily functions.

A type of seasoned, chopped or blended meat that is used as an ingredient for stuffing’s, appetizers, and main dishes such as meatballs, pâtés, galantines, or terrines.