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A food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

An hors d'oeuvre or appetizer that resembles a small open face sandwich. Typically made with a base of bread, toast, crackers or pastry topped with almost any type of savory item and a garnish, the Canapé is made to be served either hot or cold.

A creamy smooth textured pasta sauce that goes well with penne, ravioli, rigatonni, tortellini, or ziti pasta as well as on some poultry dishes or bruschetta appetizers.

A variety of unsweetened bread products that are thin, dry and hard-textured, which are commonly served as appetizers or as an accompaniment to a main dish.

A food spread that is made from roasted sweet peppers, which can use any variety of sweet pepper as the base for the spread.

A sweet food spread made from carrots that are ground, chopped, or shredded to be combined with sugar, lemon juice, cinnamon, and cloves.

A traditional wrapped food from Mexico consisting of a tortilla flatbread that is filled with meat, cheese, vegetables, refried beans, and salsa.

A Chinese food consisting of small dumplings filled with various ingredients that may include meats, seafood, vegetables, cheeses, and seasonings.

pate,

A traditional food wrap from Mexico consisting of a tortilla flatbread that is filled with meat, cheese, vegetables, refried beans, and salsa.

Native to Spain, this type meat is a cured hard Sausage that resembles a traditional hard salami. Salchichon Sausage is produced from pork meat that is coarsely ground with some spices added.

Pronounced foo-mae-blahngk. The term used in the United States when referring to the Savignon Blanc grape varietal.

A dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced with all pork meat.

Dry Italian salami that consists of all pork meat from the head of the hog or leftover pork trimmings.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

Individual servings that typically consist of finely ground meat, fish, poultry, or vegetables compacted together and formed into a shape for serving.

A tortilla that has been fried until it is crisp and somewhat brittle. A variety of ingredients can be placed on the tostada, such as shredded beef, poultry or fish, refried beans, shredded lettuce, bits of tomato, onion, and peppers.

A French pastry that uses a distinct preparation method, different from other pastry procedures, to produce a silky smooth batter for a light pastry shell with an inner open chamber and thin crumb.

When applied to foods, this term is used to describe a mixture of ingredients that are selected to be in "harmony" with the other ingredients that are combined.

A fruit that is produced by a Mediterranean caper bush. When the plant buds, the tiny bud of the bush is harvested as a caper.