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A popular breakfast originating in Northern Ireland. This meal consists of fried bacon, sausages, black pudding, mushrooms, tomato and eggs served with fried soda bread and potato farls.

A solid carbohydrate that is granular in form and naturally present in many plants such as grains (wheat or rice), pulses (corn), tubers (potatoes), and numerous other plant species.

A very small amount of a soft food item that can be formed into a small round shape as a serving. Foods such as whipped cream, mashed potatoes, sauces, jams, sherbets, and other similar products are often placed on a plate or on food as a topping and referred to as a dollop of the item.

A snack food made from corn and flour that is shaped and then baked or deep-fat fried resulting in a crispy chip, similar to a potato chip.

The process of cutting food in a specific way to assist with the preparation of the item. When vegetables such as beans, peppers or potatoes are cut into long thin strips, the preparation process refers to the vegetables as being "frenched".

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

A Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles. They are made from potato, rice, corn, or mung bean starches.

Refers to the process of pouring off the excess liquid or fat from food such as draining the water from boiled pasta or potatoes.

A hearty meat stew originating in southern France, that consists of a confit (most often duck, goose, or pork) that is combined with white beans, vegetables, and potatoes, placed in a pot, and slowly cooked to blend all of the flavorful ingredients.

A traditional Swedish, Finnish or Norwegian bread made from a dough with rye flour or combinations of flours such as wheat, barley, and potato and leavened with leavening agents.

A hand-operated appliance used for cutting and slicing fruits and vegetables. This kitchen utensil has a variety of adjustable blades that enable the Mandoline to make precise cuts in firm fruits and vegetables, such as apples, melons, carrots, cucumbers, eggplants, onions, potatoes, sweet peppers, zucchini, and other foods.

A rich flavored soup prepared with small pieces of clam, bits of vegetables, and cooked in a stock that may be cream-based or water-based.

A type of flour produced by grinding dried yams into a powder. A yam is a hearty tuber that does not have the sweet taste of a sweet potato, but instead may have flavors that range from bland to earthy, slightly smoky in taste, or nutty and only moderately sweet.

A traditional Swiss term to denote the preparation and serving of foods with Raclette cheese that has been prepared by warming the cheese.

A ground substance that is a purple colored starch made from the meat of purple yams, a tuber that has a gnarled appearance.

A traditional snack food originating in Belgium, which is known as the "Belgian french fry." Known in France as the "pomme frite," it is commonly available fresh fried or as a crispy hard snack food available in shops and from street vendors in many western European locations.

A member of the pumpkin family, this vegetable is a thick-skinned pumpkin-shaped squash that ranges in diameter from 8 to 12 inches with an average weight of 3 to 4 pounds.

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 variety of different fresh and dried noodles made from various flours and produced in numerous shapes and sizes, making them very versitile for use in meals.

To pierce small holes in the surface of a food. This process is used for several purposes: to prevent pastry shells from shrinking and rising; to prevent food, such as potatoes, from exploding when cooked in the microwave; to allow fat to be released from foods as they are cooking.