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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.

Considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain.

One of two related terms created by food industry technicians and scientists to describe the effect of or to describe foods having non-living microorganisms added to a base substance in order to create and develop a beneficial result for the health of humans.

A food industry term derived by technicians and scientists as a way to describe the effect of adding or a way to describe foods that have added live microorganisms to a base substance in order to create and develop a beneficial result for the health of humans.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

A kitchen utensil with a handle and a square beveled blade that is used to scrape, cut, and section ingredients when working with dough.

A kitchen utensil used to grasp food so it can be moved from one location to another to be flipped, rotated, adjusted, or retrieved from areas that may be hot or simply best handled with a Tong.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

An Armenian flat bread or cracker bread that is traditionally made from a dough that is formed into a circle from 6 inches to 14 inches in diameter and baked.

A flat cake, similar to a pancake that is a traditional food from Italy. It is made by adding chickpea flour to a bowl of lukewarm water, which is then allowed to stand for several hours.

A sweetened tomato sauce, very similar to a jelly, that is served as a condiment for bread and other foods.

A foodborne pathogen or bacteria, referred to as Listeria monocytogene that causes illness from items that have been improperly handled, processed, or cooked, such as meats, poultry, seafood, and produce.

An Italian appetizer, served hot or cold that can be made in the form of toasted pieces of bread, toasted crackers or croutons that have received a light basting of olive oil and are then served with a variety of toppings.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

An Armenian flat bread or cracker bread that is traditionally made from a dough that is formed into a circle from 6 inches to 14 inches in diameter and baked.

A round, soft yeast bread, much like one half of an English muffin in appearance and taste, that is made from a prepared batter.

A grilled bread appetizer, native to Italy, that is sprinkled or rubbed with olive oil and garlic, and then topped with assorted ingredients.