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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.

Another name for vitamin C, which is found in citrus fruits, green leafy vegetables, peppers, melons, and berries.

1. The process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy.

A round pumpkin-shaped squash that is found in a variety of sizes ranging from a few inches in diameter, similar to a small canteloupe up to two feet.

In plant families, the tomato is classified as a fruit (berry), but when eaten it resembles a vegetable, which it is most often considered to be.

A fruit, originating in Mexico and Central America, which has several varieties, the white sapote, the black sapote and the mamey sapote.

A pear-shaped fruit, also known as the cactus pear, that is produced from the tropical cactus plant known as the Prickly Pear cactus.

The small, ivory colored seed found inside the pine cone of several varieties of pine trees. There are two main types: 1) the Mediterranean or Italian pine nut, which has a sweet, delicate flavor and; 2) the Chinese pine nut, which has a pungent pine flavor that can become overpowering.

Cooked potatoes, with a small amount of milk added, that have been mashed to a smooth fluffy consistency.

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.

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

To create a denser liquid or mixture by either adding a thickening agent or by boiling to reduce the existing volume of liquid.

A strong, well-known Mexican liquor distilled from the fermented juice of the blue agave plant, a member of the lily family, that is grown in designated regions of Mexico.

A grain-like plant that is not actually a type of rice, but an aquatic grass bearing edible seeds that grows in wild marshy areas of fresh water lakes and rivers.

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

A dried variety of a yellow or green pea, which is referred to as a field pea and belongs to the legume family.

An emulsion sauce made with mayonnaise as the base that is colored green with various other ingredients.

A small oval olive from Italy that has a wrinkled black flesh if they are salt cured or a smoother dark violet flesh if brine cured.

A very sweet, thick fluid produced by honeybees from flower nectar. It is a natural sweetener that is used in many food dishes to increase the intensity of the flavor desired for the food.

A winter squash with a thick bumpy skin that may range in color from grayish-blue (Baby-blue and blue hubbard) to green (Green hubbard) to bright orange (Golden hubbard).