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A very large, early ripening apple. It has a yellow skin with a red blushing covering a large portion of it.

A flour similar to refined white pastry flour, however not all of the bran and germ portions of the wheat kernel have been removed during the milling process.

Ribbon pasta made from pasta dough that has been made with whole wheat flour in place of a portion of the semolina flour.

A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).

Refers to a slab of beef short ribs, small pieces cut from the main portion of the ribs. Taken from the chuck primal, the Flanken-style Short Ribs consist of the first five ribs of the ribcage.

This type of ham can be a butt or shank portion or it could be a whole or half leg that has the hip, thigh and/or shank bone remaining as part of the ham.

A coffee beverage that combines frothed steamed milk with a shot of espresso. Latte macchiato is a beverage that consists of a larger portion (8 ounces) of steamed and frothed milk with a shot of espresso.

A cow's milk cheese, Danish in origin that is made from partially skimmed milk. Light yellow in color Esrom or Danish Port-Salut as it is also known, has a mild, sweet flavor and a large aroma.

A boneless beefsteak cut from the top loin muscle from the short loin, which is the most tender portion of the beef.

Available most commonly from beef, buffalo, lamb, pork, and veal, this cut of meat is taken from the foreleg of the animal.

A type of cornmeal bread that originated in colonial New England. It is one of the few cornmeal yeast breads, although it contains a large portion of wheat flour, which is necessary for the bread to properly rise.

A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg.

Food that has been enhanced with nutrients in order to improve the food for a specific purpose. Nutrients, such as calcium, fiber, soy protein, and herbs to name a few, are added to food to improve the nutritional value of the product.

Made to heat the ingredients placed in a fondue pot or a chafing dish, the Burner for these utensils is positioned directly below the pot or the dish and if not electric will use some type of portable fuel for a heat source.

A kitchen utensil that serves as a tool to remove the intestinal black vein when preparing either cooked or raw shrimp.

A piece of pork that comes from the loin or the spare ribs of the hog. The loin or ribs are straight cut in order to produce the portion of meat desired.

A leaf lettuce variety that has long leaves with very ruffled edges that are green toward the interior of the head and are red on the outer portion of the head.

A process in breadmaking where there is a period time allowed for fermentation during the mixing stage.

A muscular pouch found in the lower stomach of fowl that grinds the food the bird has swallowed. Stones are swallowed along with the food to help with the grinding.

A type of rye bread containing a greater proportion of wheat flour than rye. It has a lightly colored crumb and a chewy, but tasty crust.