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A cotton gauze material woven into a fine mesh that is used to strain liquids or sauces, to hold herbs such as bouquet garni, to keep fish contained while poaching, and for draining the liquid from solid and semi-solid ingredients, such as cheese curds and yogurt.

Organisms that are microscopic in size, which under suitable conditions can grow rapidly. Some bacteria are harmful, causing food to spoil or to become diseased, while others are created intentionally in order to make antibiotics or to begin a fermentation process in foods, such as yogurt, and beverages.

A nutritious Swiss cereal developed for the health conscious people. Basic muesli is a mixture of rolled oats (raw or toasted), grains and dried fruit, which is eaten as a cereal or a snack.

A white liquid secreted by the mammary glands of animals, such as cows, sheep and goats. Fresh milk is consumed for nourishment, providing valuable nutrients such as calcium, protein, potassium, magnesium, and riboflavin.

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.

A term used to describe a key ingredient processed from soybeans for use in food products and nutrition, often referred to as soyfoods or soy nutrients.

A snack food or a food topping similar to breading that is common in India. Most often Chevdo will consist of prepared bits of rice, beans and nuts however, other recipes for this food may include other ingredients such as corn, crushed ginger or ginger powder, bits of a chile pepper(Jalapeno)or chili powder, Rice Crispies, Cornflakes, mustard seeds, and salt.

When working with hot chile peppers use caution not to place hands or fingers around the eyes, mouth or other areas of the body that may be painfully affected by the capsaicin substance contained within the chiles that easily rubs off onto the hands.

Native to Italy, this variety of cheese is very similar to an Italian stracchino cheese. Made from whole cow's milk, Crescenza is a fresh cheese that matures for only 2 to 5 days before being sold.

Small circular or various shaped containers that hold sweet contents that are frozen so they take on the shape of the container.

Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.

A label or identifier for food products that has been supplemented with live active cultures resulting in a product that has not been pasteurized following the fermentation process.

Descriptor often used for a food or beverage that has been seasoned with spices or naturally contains spices that provide a sharp flavor or aroma considered to be hot, tart, or pungent.

An green colored herb sauce made from mint leaves, sugar and vinegar. Mint sauce is a common sauce applied as a marinade to poultry, fish or meat, most notably lamb.

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 leavened flat bread originating from northern India, which is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor.

Reddish brown to dark purple in color, sumac berries grow from a wild decorative bush, which is found in Middle Eastern countries and parts of Italy.

A Greek food consisting of lamb that is cooked and served in a bread wrap, such as pita bread. A leg of lamb is most often cooked to be used as the main ingredient for the Gyro.

A small, ruby colored Swedish berry that grows on a creeping evergreen plant that is common in woodland forests.