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A carbohydrate contained in plant foods such as fruits, legumes, vegetables, and whole grains that cannot be broken down by digested enzymes when they are eaten so they cannot be fully digested.

food thickener, thickening agent, liason, beurre manie,

A substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise.

A plant that is a member of the grass family bearing a fruiting head that yields a grain that is most often ground into flour or meal.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A large link sausage that is typically made of pork, seasoned pork blood, suet, breadcrumbs, and oatmeal, although other ingredients may be added.

A type of sausage made from a combination of onion, suet, matzo meal, and flour, which is packed into kosher beef intestines and then steam cooked and roasted.