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Fresh tomatoes cooked for several hours and then strained. The strained tomatoes are then cooked longer to reduce them to a thick concentrate.

To brown a slice of bread or another food product by exposing it to direct heat or by baking the slices.

A flat pan with straight sides that are ¾” or taller, which is used for baking food in the oven. There are many sizes and depths available, but the most common sizes is 9 x 13 x 2 inches.

1) The thymus glands, from the neck or throat of a young calf or lamb, which are considered a delicacy for their distinct flavor and very tender texture.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

A highly aromatic spice made from the dried stigmas of the saffron crocus. This orange colored spice creates a golden tint to a variety of food dishes and a mild, bitter flavor, which adds a very distinctive taste.

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

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 process used to leach excess salt, excess blood or strong flavors from a variety of meats. The process, which may be referred to as parcooking by some, involves placing the food in a large amount of cold water and slowly bringing it to a boil, uncovered, cooking it for a shorter period of time than it typically would be cooked.

Legumes include beans, peas and lentils. High protein foods that vary in size, color, shape and flavor.

A ruffled-leafed green vegetable that is a member of the cabbage family. With leaves that range in color from dark green to purple, kale is commonly used as a garnish for food presentation or as a cooked vegetable.

A chocolate powder produced from cocoa beans that have been roasted, husked, and processed to remove the fat, wihch is the cocoa butter contained in the bean.

A term most often applied to the process of melting sugar, either as a basic substance or to melt it when it is contained within a food.

A food substance that is produced by cooking sugar until it melts and darkens into a nutty brown colored mixture that ranges in consistency from liquid to hard-surfaced.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.

Originating from the Middle East region of Europe, this variety of herb is a flowering plant that grows wild in many areas sprouting a colorful purple, star-shaped flower when mature.

Pork liver is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals.

A pigment, derived from plants or plant foods that assists with not only the growth of plants but also the health of and humans.

A type of herb that is grown both for its ornamental beauty, its aroma and its flavor when used in foods.

A critical element for all aspects of food preparation and consumption. Water is an important part of human health as it provides nutrients and oxygen to the body, works to regulate temperatures within the body, helps to hydrate all parts of the body from skin to organs, and is essential in keeping our body in top condition.