Search

A hand utensil that is used to combine ingredients that are being mixed for when preparing various foods with dough.

A redish-purple sea vegetable native to the North Atlantic, Northwest Pacific and Eastern European oceans that grows in small thick clumps of fronds ranging in length from 1 inch to 6 inches.

A firm-textured white cheese traditionally found in Caribbean or Mexican countries. This cheese has a strong flavor and somewhat mildly smoked taste.

A step in the curing process prior to curing that involves the rubbing of food with a mixture that is used to preserve foods.

A wrinkled shiny skinned fruit, which is native to America, Europe and Asia. There are many varieties of this fruit, which have flesh that ranges in flavor from tart to very sweet, but there are only a few varieties that are suitable for drying.

Thinly sliced beef that has been smoked, salt cured, and then cut into round or rectangular slices. It is most often served as either an appetizer to complement crackers and baked goods, or as a meat ingredient for beef and gravy dishes, such as chipped beef.

An unrefined or raw sugar coated with molasses and processed into crystals or cubes of sugar during the first crystallization of the cane syrup.

A variety of white Peach that originated in Asia. The name was derived from the appearance, which looks like a cake donut.

An aromatic rice native to the United States that is a cross between the basmati rice and the long grain rice.

A Chinese term used to refer to various small bite-sized foods served in small quantities (3 to 4) to be eaten as appetizers or snacks.

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

A creamery cheese from the Derbyshire region of England that is made from cow's milk. Produced in various sized cylinders with a natural yellow rind, this cheese has a light ivory to yellow color, a hard open texture similar to cheddar, and a mild, buttery flavor.

Milk that has had most of the water content removed, reducing it to a dry powder form. Dry whole milk must be refrigerated because its high fat content is susceptible to spoilage if not refrigerated.

Any vegetable that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.

Refers to various types of beans that have been dried in order to preserve them for future use. Among the most popular dried beans are navy, black, pinto, and kidney, which are available in bulk or in small packages.

Types of food that have been dried to remove most of their natural moisture in order to preserve the food, thus reducing the potential problems which can occur as fresh foods mold or become fermented.

A wide, round, low-walled type of kitchen Sieve used to strain liquids or to sift and strain dry ingredients, such as flour, powdered sugar and nuts.

A pasta shaped like a small tube that is often used in soups. A larger version of ditalini is known as ditali.

Small, short-cut pasta tubes that are approximately 3/8" long. They are often used in soups. A smaller version of ditali is known as ditalini.

Refers to a mixture of herbs and spices and similar dry ingredients that are rubbed onto the surface of food (most often meat) to add flavor.