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A narrow spatula that is built with a thin, flexible stainless steel blade. This spatula is used for frosting cakes and to spread toppings or mixtures smoothly over the food being prepared.

A type of candied food spread made from rice that is similar in appearance to a marshmallow creme. Produced and flavored with rice syrups, Rice Crème is sweet flavored and can be served as a sandwich spread over peanut butter, as a hot chocolate topping, as a dessert topping, or as an ingredient for sweet bars and baked goods.

carmel, carmal, caremel, caramal,

A variety of apple that grows well in cooler climates. Zestar apples are harvested late in the summer season maturing into a bright red fruit with some greenish yellow coloring.

Often referred to as a preserve, this fruit spread can be used like a jam or a preserve to be spread on crackers, bread, toasted foods, or baked goods.

A form of granulated sugar that has been ground to extra-fine granules. Superfine sugar dissolves quickly in cold liquids and works well for baking, sweetening beverages, and especially in making meringues.

Whole oat kernels, referred to as groats, which have been sliced and flattened into flakes by steel rollers.

Dried cranberries are made in a similar process to making raisins from grapes in which the fresh cranberries are partially dehydrated or dried in some manner.

Made from a hard nylon plastic, this type of utensil is designed to be used for cutting fresh vegetables such as salad greens.

Constructed of a heavy cast iron or a coated aluminum surface, this type of pan is made for baking shortbread cookies.

One of the naturally occurring chemicals that are produced in food as it is cooked or baked. Typically, foods with higher levels of starch, such as potatoes or products made from potatoes, produce Acrylamide when they are fried, due to the temperatures reached during the cooking process.

A group of products that are enriched with ingredients offering healthy alternatives for people seeking foods that may improve or act as a defense for various aliments and illnesses.

A type of chocolate product that is white in color and is made with cocoa butter, sugar, milk, and a bit of vanilla extract.

A type of small, flattened cake that usually has a crispier consistency than cake and is baked in batches on a large flat pan.

A kitchen utensil that is made to evenly and easily cut the various shapes and textures of cheeses into individual slices.

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

Any type of utensil or piece of equipment that is used to keep wine chilled. Depending on function, wine coolers may be a simple as a table top containers to cool wine as well as hand held totes to carry chilled wine or as elaborate as refrigerated units that hold many bottles of wine that can be maintained at specific temperatures.

One of two related terms created by food industry technicians and scientists to describe the effect of or to describe foods having non-living microorganisms added to a base substance in order to create and develop a beneficial result for the health of humans.

A food industry term derived by technicians and scientists as a way to describe the effect of adding or a way to describe foods that have added live microorganisms to a base substance in order to create and develop a beneficial result for the health of humans.