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The flower, which may also be called banana blossom, grows on the end of the stem holding a cluster of bananas.

An egg produced by a quail that is small and oval shaped with a speckled outer shell ranging in color from dark brown to blue or white.

A heavy metal kitchen utensil that is placed on top of fresh bacon to flatten the bacon as it cooks, keeping it from curling.

A potato dish originating from Switzerland that is traditionally made with boiled potatoes that are grated and fried.

A large oval shaped green and tan colored squash that has a watermelon appearance in shape and color.

A long oblong-shaped squash with a cream colored, green striped thick outer skin and a golden fine-textured inner flesh.

A small to medium sized squash with a distinctive crowned top consisting of multiple top knots in white, green and orange colors.

A small to medium sized squash ranging in diameter from 5 to 7 inches. Round and hard skinned, the inner, somewhat stringy flesh has a mellow, but sweet flavor similar to sweet potatoes.

A long oblong-shaped squash with a tan or cream-colored thick outer skin and a golden fine textured inner flesh.

A mollusk that is one of the two classes of shellfish that develops two separate shells used for swimming.

A root vegetable that looks like a turnip but is slightly larger and has a coarser texture, which makes it hard to cut.

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.

Most varieties of squash are placed into two categories: summer and winter squash. Winter squash varieties have hard skins and firmer, denser flesh than summer squash varieties.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

An egg dish that blends the whites and yolks of eggs with milk and seasonings to be cooked in an open pan.

The process of rehydrating dried foods by placing the food in water or some other liquid, in order to bring them back to a resemblance of their original size, shape and texture.

A dry shelled bean that grows within a large, knobby beige pod with patches of red running throughout the length of the bean pod.

1. Cucumbers that have been preserved in vinegar brine, along with pickling spices, such as fresh dill.

A food presentation material, semi-firm in texture, that is made of finely ground almonds or almond paste, sugar, and egg whites.

A cold-blooded, backboned, aquatic animal that lives in every region of the world. Fish are harvested for their highly nutritious meat and for the oil that is extracted and used as a food product or as an ingredient for a wide variety of commercially prepared products.