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Short narrow pieces of potatoes that have been cut into matchstick like sizes and fried so they can be served as a snack food.

A bright red colored apple speckled with tan spots that has a slight green to yellowish background. With a white flesh that is crisp textured, the Melrose provides a sweet but slightly tart flavor.

Descriptor of wine that has had balance disturbed by the overwhelming presence of acid or tannin. Can also be described has having a crisp or hard quality.

A variety of apple that has bright red outer skin with yellow to tan spots. This apple has a cream-colored crisp-textured juicy flesh that provides a slightly tart flavor.

A medium to large sized apple that has a light yellow background that is striped with red, with more red on the exposed side.

A cross between a Delicious and a McIntosh apple, it is a medium sized apple and has a deep red coloring.

A type of bread that is baked as a loaf, which is then sliced into individual pieces that are baked again.

A tuber, native to North America that is used as a vegetable when served. It has a lumpy and bulbous shape with a tan to red outer skin.

The process of "dry" cooking food totally covered in hot cooking fat or oil. This process produces evenly cooked food with a golden, crisp surface on the outside.

A small fruit from Asia that has been sun-dried, turning the bright red, leathery outer shell to a brown color and drying the white grape-like flesh inside into a crisp texture, similar to a raisin.

A small to medium size apple with a skin that has a rosy red blush over a green background. With a juicy white flesh that is crisp and moist, the Macoun provides a flavor that is sweet but also slightly tart.

A pear variety distinguished by a golden-yellow skin with a patch of red coloring on one side. The flesh of the Forelle Pear is sweet and crisp throughout.

A small, round fleshy root vegetable with a smooth skin that can range in colors from white to yellow, green, or scarlet.

One of the varieties of nuts harvested from the hickory tree that has a hard, thin, tan outer shell containing a beige and brown nut on the inside.

1. To immerse cooked food, generally vegetables, into ice water or under cold running water to stop further cooking and to retain its color.

A type of apple that typically has a green skin streaked with red, however, it can also be mostly red in color.

A topping created with egg whites and sugar, beaten until they are stiff enough to form peaks and baked on pies and cookies .

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

An Asian green vegetable, common in southeast Asia, that is produced primarily for the stalk which is long, spindly, and topped with a broad green leaf.

A utensil to hold and spread liquids or juices over meats and poultry as the foods roast. Bulb Basters provide a method of moistening food, adding flavor and creating a glaze or crisp coating during the cooking process.