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A common utensil for use when slicing meats, poultry, fish and other food items. Carving forks are used to hold foods securely in place as well as keeping hands away from the sharp blades of the knives as food is being prepared.

An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served.

A method of cutting food products into a football or barrel-like shape that forms six or seven sides on the length of the item being cut.

A knife blade with concave beveled edges created by starting midway or lower from the top of the blade and grinding or tapering each side of the blade thinner toward the bottom or cutting edge by grinding a inward curvature.

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.

1. A type of design or pattern that can be produced on many different types of foods. Scallop cuts can be created with knives, manually by hand or with the use of scallop cutters that make the cut by stamping out the scallop formed in the cutter.

A hard surfaced kitchen tool that is generally made of wood, wood laminate, composites, or plastic materials and is used as a surface for cutting, slicing, chopping, or mincing food products.

A tropical fruit that has a yellow flesh and a prickly peel that has a diamond shaped pattern to it....

A type of French bread that designates a shape more than a particular type of bread. Épi resembles an ear of wheat and is often made with French baguette dough or may be adapted from white bread recipes.

Made in the shape of a wide-walled pan or a skillet, this roasting utensil is designed specifically for heating the large, brown shell variety of chestnuts over a stove or heat source such as fire, gas or hot coals.

A type of lemon that does not have the exceptionally tart flavor of standard lemons. Meyer lemons are typically considered to be sweeter in both flavor and aroma, providing a taste mildly similar to a tangerine.

Similar to ginger in appearance and a member of the ginger plant family, this root is used primarily as an Asian or Indian food seasoning.

In plant families, the tomato is classified as a fruit (berry), but when eaten it resembles a vegetable, which it is most often considered to be.

Edible items added to food dishes that provide added flavor and appealing appearances for the items being served.

To cut food into very fine pieces, generally 1/8 inch or smaller. This is the finest of all cuts which include dice, cube, chop, and julienne.

A tuber which is common in Asia, Africa, and many tropical countries, that can range in size from several ounces to over 50 pounds.

A large round fruit, native to Southeast Asia, that grows on trees and is distinctive in appearance with its spiked outer shell.

A kitchen utensil that can be used to grind, crush, mince, or cut herbs into smaller bits for seasoning sauces, soups, salads, and other foods.

A food flavoring derived from the tiny seeds contained in the pod of an orchid plant. The most common types of beans are grown primarily in Madagascar, Mexico or Tahiti.

A sweet juicy fruit that has skin that ranges from white to rich yellow to reddish brown and flesh that ranges from yellow to deep gold and red.