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A group of meat products that include: sliced beef, jellied beef loaf, jellied corned beef, deviled ham, Geotta sausage, chopped ham loaf, ham and cheese loaf, headcheese, honey loaf, luncheon meat, macaroni and cheese loaf, minced luncheon spread, Mortadella bologna, old fashioned loaf, olive loaf, pepper loaf, pickle and pimento loaf, scrapple, Souse of Sulz, and veal loaf.

Cheeses made with milk collected from a group of farms that are located within close proximity to where the cheese is produced.

The mushroom is just one of a very large, diverse group of organisms called fungi. It is similar to a plant but lacks chlorophyll, so it cannot produce its own food through photosynthesis.

A pasta product that consists of a group of different pasta shapes. The shapes can include small tubes of different sizes, short strands and miscellaneous shapes.

(Scientific Name: Cantharellus infundibuliformis) A common mushroom that grows in large groups in wooded areas and damp places.

A sugar alcohol naturally present in foods such as fruits and fermented foods. As part of a group of sugar alcohols that include fructose, glucose and sucrose, erythritol is a sweetener that is produced from glucose through a natural fermentation process.

(Scientific Name: Pholiota nameko) A brown capped mushroom with a white stem that grows in groups of clusters of numerous stems and caps closely aligned.

A generic name given to domestic chicken, duck, or turkey. Poultry is another name used to describe the same group of domestically raised birds used for food.

A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.

Refers to the heart, liver, and gizzard of domesticated poultry and game birds. Sometimes the neck is also considered to be in this group.

An heirloom variety of sweet corn with kernels tightly formed on the cob that do not grow in straight rows but irregular, jagged groupings.

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

A type of lettuce that has leaves that grow in a dense circular shape. There are many varieties of head lettuce, all of which are grouped into two categories: crisphead, such as iceberg lettuce and butterhead, such as bibb lettuce.

1. Olives, pickles and pieces, slices or sticks of raw vegetables, such as carrots, celery, broccoli, cauliflower, radishes, cucumbers and peppers, which are served as appetizers.

A kitchen tool that enables eggs to be easily cooked when poaching is desired. There are a variety of different utensils for this purpose, such as individual metal cups, groups of connected cups, poaching spoons, microwavable poaching cups, poaching pans with poaching cups, and electric egg poachers.

The storage device used to hold knives that may consist of a wooden or plastic block configured to hold a specific set of utensils or a block that simply holds a random group of kitchen knives used for food preparation.

Red leaf or green leaf lettuce varieties that loosely extend out from the stalk forming a leafed stem instead of a headed plant having leaves that remain close and tightly grouped around the head.

A popular Scandinavian alcoholic beverage, served hot that is made with spiced wine (mulled wine), a variety of spices, and several varieties of alcohol.

A pigment, derived from plants or plant foods that assists with not only the growth of plants but also the health of and humans.

Traditionally, this food item referred to fresh or pickled vegetables that were prepared by thinly slicing them into strips and stick shapes to be served as an hors d'oeuvre.