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A short grain variety of opaque rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A flour-like substance obtained from the white heart of the corn kernel. It is tasteless, but is very useful as a thickener, having double the thickening properties of regular flour.

Thinly sliced beef that has been smoked, salt cured, and then cut into round or rectangular slices. It is most often served as either an appetizer to complement crackers and baked goods, or as a meat ingredient for beef and gravy dishes, such as chipped beef.

A dish prepared with chopped corned beef, potatoes, vegetables such as peppers, onions, celery, or carrots, and various seasonings.

A seasoning that contains pepper, lemon peel granules, salt, sugar and other spices. It gives lemon and pepper flavoring to the food on which it is applied.

A powdery substance obtained from wheat kernels. It is very useful as a thickener, but it doesn't have as much thickening power as cornstarch, which requires only half as much to achieve that same level of thickening.

A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used on the stovetop burner for making gravy and sauces from the drippings, and well made of thick metal with sturdy handles for maintaining a good grip on the pan to easily control it when filled with the foods being cooked.

food thickener, thickening agent, liason, beurre manie,

A type of flour produced from cooked, dried, and ground potatoes. It is used as an ingredient in potato based recipes to enhance the potato flavor and is often mixed with other types of flour for baking breads and rolls.

A food ingredient produced from the cassava tuber or yuca root as it is also known. The tuber provides the base to make Tapioca products, such as pellets (pearls), flour, flakes, or the Tapioca Syrup.

A meat dish, originating in Europe, that uses meatballs combined with a sauce that is served as a main dish.

Made from substances contained in a wild Asian kuzu plant, this variety of noodle looks similar to rice sticks or rice vermicelli that is translucent in appearance.

An African flat bread that is very thin and somewhat crepe-like in appearance. Made from flour ground from teff, a grain cultivated in Ethiopia, the bread begins as a batter that is poured into a skillet or baking pan and made into a round-shaped flexible flat bread that is baked only on one side.

A solid carbohydrate that is granular in form and naturally present in many plants such as grains (wheat or rice), pulses (corn), tubers (potatoes), and numerous other plant species.

A speciality flour that is produced from white sweet potatoes. It is raw flour, not roasted flour and therefore, does not require cooking before use.

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 kitchen utensil that is a shorter form of the whisk that is used for whipping a variety of food ingredients.

Cooked potatoes, with a small amount of milk added, that have been mashed to a smooth fluffy consistency.

To create a denser liquid or mixture by either adding a thickening agent or by boiling to reduce the existing volume of liquid.

A soft pasta noodle or dumpling made from flour, eggs, salt and water or milk. The dough is made firm enough to roll out and cut into thin pieces or it is made soft enough to force through a sieve with large holes.