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The combining of two liquids that do not typically mix together well, such as oil and water. As an example, when olive oil is mixed with vinegar for a salad dressing, the two ingredients are poured into a jar, covered, and then shaken vigorously.

A commercial spray product, which contains very little fat, that is used to give cooking and baking surfaces a nonstick coating.

A process that is used to extract oil from fruits, nuts, and seeds. Chemical solvents are used to extract the oil, which is then boiled to eliminate most of the solvent residue.

Commonly made as a large round and somewhat shallow sided bowl, this piece of kitchenware is designed to hold a sizable volume of salad greens.

One of the three categories of fatty acids that also includes saturated fats and polyunsaturated fats.

The act of combining two or more liquids that do not typically mix together well, such as oil and water.

An olive that has the flesh split open either manually or by a machine with thin, sharp blades in order to allow a marinade of oils (such as olive oil) vinegars, herbs (such as herbes de Provence), and spices (basil, garlic, fennel, lemon, onion, or others), to penetrate the meat faster.

A cooking fat, which is basically flavorless, that is produced from vegetable oils. Through a manufacturing procedure known as hydrogenation, shortening is produced from oil and chemically transformed into a solid.

A process that is used to extract oil from fruits, nuts, and seeds. Expeller pressing is similar to cold pressing except that extreme pressure is added during the pressing.

A cold extraction method of obtaining oil from fruits, nuts, and seeds via an expeller process that occurs in an atmosphere with no oxygen or light.

An annual plant, related to the broccoli, cauliflower, cabbage, and turnip families, which grows as a tall and spindly stem topped with green leaves and bright yellow flowers.

A basic French sauce made of oil, vinegar and seasonings, used as a salad dressing or to coat cold vegetables, or other cold dishes.

A peppermint flavoring, used in baked goods and other desserts, which is made from the essential oils of fresh peppermint leaves.

A 1" to 1-1/2" wide, small brush made with nylon or sterilized natural bristles. The brush is used to apply glazing to breads, pastries or cookies before or after baking.

A pump sprayer that can be filled with various types of cooking oils, such as olive or vegetable oil, to be sprayed onto foods (salads, breads, vegetables, etc.) or onto cooking tools (pans or utensils) to either add flavor to the food or to create non-stick surfaces for baking, cooking or grilling.

This kitchen appliance or piece of kitchenware may be any utensil that is used to pop kernels of corn on a stovetop, in a microwave or over an open fire.

A type of fatty acid that is in a liquid form at room temperature and is primarily taken from plants.

A piece of cooking equipment made large enough to hold a whole turkey in a pot of oil so it can be deep fried.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

A rich creamy paste, made from sesame seeds and sesame oil, which is used to enrich the flavor and texture of many Middle Eastern sweet and savory dishes.