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A small to medium size olive, produced in Spain and California, that is greenish brown in color and oval shaped.

A thin strip of potato, usually cut 3 to 4 inches in length and about 1/4 to 3/8 inches square that are deep fried until they are golden brown and crisp textured on the outside while remaining white and soft on the inside.

A variety of chile pepper that is medium-hot in flavor, yellow in color and three to five inches long, maturing to a deep orange color.

The flower, which may also be called banana blossom, grows on the end of the stem holding a cluster of bananas.

1) A thin crisp fried pastry that is made by dipping a fancy shaped iron into a sweet batter and then dipping the iron in hot fat that is deep enough to cover the battered iron.

A vegetable from the chicory family, which has a tight head of dark scarlet leaves with creamy colored ribs.

One of the oldest varieties of mint and the most important for industrial use as a flavoring or to create a scented aroma.

A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.

The dough that serves as a base for the pizza that is prepared, formed into a circular, square or rectangular shape, baked and then topped with pizza ingredients.

A Mexican fried pastry originating in regions of northern Mexico and the southwestern U.S. Sopapilla, which is considered to be a quick bread in some recipes and a pastry in others, is deep fried to create a puffed up, crispy outer texture that is airy and open on the inside.

A short name commonly used to reference French-fried potatoes, the narrow potato product 3 to 4 inches in length and 1/4 inch square that is most often served in restaurants.

A sweet cherry from the bigarreau variety of cherries that is grown throughout the United States. This cherry is round or heart-shaped and matures from a bright red to a deep red or maroon color when ripe.

A baked dish that consists of a bottom and top pastry crust with pieces of meat or poultry, vegetables, and a creamy sauce contained between the crusts.

A short-necked variety of pear that originated in France. The green Anjou has a pale green skin that doesn't change color as the pear ripens, while the red Anjou has a deep red skin that darkens as it ripens.

A type of potato, such as a russet or white potato, that have brown skins and white flesh and are commonly used for baking, but can also be used for mashing, frying, broiling, or deep fat frying (French fries).

Designed for removing pulp from citrus fruits while eating the fruit, a Grapefruit or Citrus Spoon is formed similar to other spoons.

A variety of tangerine that is first to ripen during the season in North America. It is a popular variety in the United States.

A variety of pepper grown commonly in the U.S. that is picked when green or red. The immature green colored pepper is mild to medium hot in flavor, unlike the red, which has a deeper fiery flavor that exceeds the Jalapeno in intensity.

A member of the pumpkin family, this vegetable is a thick-skinned pumpkin-shaped squash that ranges in diameter from 8 to 12 inches with an average weight of 3 to 4 pounds.