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A French food that is similar to a beignet, however it includes rice as the main filling inside of a fried dough pastry shell, instead of fruit or a shell of only sweet dough.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

A hard, unrefined brown cane sugar that is most common in Mexican regions as either a light colored variety known as blanco, or as a darker variety, known as oscuro.

A flat pan with straight sides that are ¾” or taller, which is used for baking food in the oven. There are many sizes and depths available, but the most common sizes is 9 x 13 x 2 inches.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

pate,

Cherries that have been pitted and had 75 to 85 percent of the moisture removed through some type of drying process.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

A single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.

A corn product created by soaking white or yellow corn kernels in scalding water that is mixed with a chemical solution, such as a mild lye or slaked lime.

A spice, native to the Spice Islands, that is used to add a sweet and savory flavor to a variety of foods.

A spice, native to the Spice Islands, that is used to add a sweet and savory flavor to a variety of foods.