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A traditional Italian dessert that may also be referred to as a sorbet but is coarser and more granular in texture.

A round or oval-shaped fruit that ranges in size from 3 to 5 inches in length, from its woody stem to its end, which can be pointed or round.

A food flavoring derived from the tiny seeds contained in the pod of an orchid plant. The most common types of beans are grown primarily in Madagascar, Mexico or Tahiti.

One of the most common and most popular of spices, the peppercorn is derived from the berries grown in clusters on the vine-like pepper plant.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

A dairy product that may be produced from the milk of a variety of different animals, such as cows, goats, sheep, buffalo, camels, and other animals capable of providing milk.

A mixture of various ingredients (generally eggs mixed and beaten with water or milk) that are combined to be brushed on the surface of breads and rolls before baking in order to give the crust an added brownness, crispness and/or sheen after the item is baked.

A popular and common food made from a paste-type dough consisting of durum wheat flour, salt, and a liquid that may be in the form of water, milk or eggs.

A type of milk that is unpasteurized whole milk condensed by evaporating 50 to 60 percent of the water content in the milk.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.

Refers to tubular pasta shells about four inches in length that are deep-fried and prepared as a traditional Italian dessert.