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A bladed speciality knife for removing the cores and seeds of eggplant, melons, potatoes, or zucchini.

A soup consisting of mainly vegetables and a base of water or broth. It may include other ingredients, such as meat, noodles, rice and legumes.

A root vegetable that is grown commercially to be processed into sugar and sugar products. The Sugar Beet was developed from the Sea Beet and is a member of the beetroot and chard family of root vegetables.

A high covered roasting pans that is oval shaped with deep sides and a large domed cover. It generally has a flat rack included on the bottom of the pan.

A cooking fat, which is basically flavorless, that is produced from vegetable oils. Through a manufacturing procedure known as hydrogenation, shortening is produced from oil and chemically transformed into a solid.

A ruffled-leafed green vegetable that is a member of the cabbage family. With leaves that range in color from dark green to purple, kale is commonly used as a garnish for food presentation or as a cooked vegetable.

A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

A reference to Middle Eastern pickled vegetables. A derivative of the Persian word “torsh,” meaning “sour,” the most common vegetable made into torshi is the turnip, although any vegetable can be used.

A type of dried bean soup that provides an earthy and somewhat savory flavor through the use of cooked lentils.

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 flavored liquid made from the juices remaining after cooking meat, fish, seafood, vegetables, or similar ingredients in water.

A bird nest is a deep fried nest typically made of noodles or shredded vegetables. The noodles or vegetables are placed in the bottom of a bird nest basket and then a smaller bird nest basket is placed on top of the food and pressed down to flatten the food to form a shape of a basket.

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 family of vegetables consisting of five varieties classified according to shape and growth. The leafy green vegetable is used in salads, cooked vegetable dishes, and is commonly used on sandwiches.

A food that is made from a combination of hearty ingredients that are mixed together in a savory broth.

A mixture of diced, cubed or shredded vegetables that are used as ingredients to flavor soups and sauces.

1) A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

A vegetable consisting of green clusters of buds, known as florets, which grow on a thick leafy stalk.