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Fresh or canned meat that consists of precooked, ready to serve chicken, turkey, beef or pork that can become ingredients in a variety of foods dishes.

A baked food item consisting of flour or meal as the main ingredient, mixed with liquid ingredients such as milk or water and eggs to form a dough.

The process of heating liquid to the temperature at which it will begin to transform into a gaseous state, which is 212ºF or 100ºC when water is boiled at sea level.

A type of leavening method in which yeast is activated in warm water before it is mixed with the other ingredients to form bread dough.

Surimi seafood is a product made from Alaska pollock, which has been processed into several different forms and flavored with crab, shrimp, scallops, and lobster.

Most often, Tomato Soup is a very smooth and thin to mildly thick-textured soup. It can be made thicker with the addition of milk which is quite common.

One of the most popular varieties of soup, Chicken Noodle Soup is simply made with egg noodles and bits of chicken cooked in a chicken stock.

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.

French in origin, the term refers to speciality meat products or at times is loosely applied to delicatessens that are considered as providers of specialty meats.

Any type of utensil or piece of equipment that is used to keep wine chilled. Depending on function, wine coolers may be a simple as a table top containers to cool wine as well as hand held totes to carry chilled wine or as elaborate as refrigerated units that hold many bottles of wine that can be maintained at specific temperatures.

Built to cut through hard to semi-hard substances, this utensil is manufactured for specialty tasks....

A variety of potato that is more evenly round and a bit smaller in width than the russet potato. The round white potato has a medium level of starch, which is considered lower than the starch level of a russet.

A thin width, ruffled-leafed green vegetable that is a member of the cabbage family. Deep dark green in color, this variety of kale is considered one of the Italian heirloom varieties, where it is known as Cavolo Nero.

A specialty cheese, common in Scandinavian countries, that is baked as it is produced. It develops a golden brown, baked surface that has an appearance similar to a baked crepe.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

A pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking.

Often referred to simply as "chaps" this food is a meat speciality, originating in the British city of Bath, that is served as a snack or as an ingredient to be combined with other foods such as potatoes or eggs.

Cherries that have been pitted and had 75 to 85 percent of the moisture removed through some type of drying process.

A variety of new potato that has a slightly irregular oval shape and beige-white skin that turns slightly pink when exposed to light.

A variety of potato that is excellent as a new potato but is also grown and marketed as a maincrop potato.