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A method used to enhance the flavor of food by using smoldering wood at low temperatures during the curing process.

A term that is used to describe the process of pressing fruit, seeds, and nuts to obtain oil without the use of additional heat to extract the oil.

A method used to enhance the flavor of food by using smoldering wood at high temperatures during the curing process.

A process that bathes food with low level gamma rays (x-rays) or an electron beam (e-beam) to reduce or kill microorganisms, such as e-coli, listeria, salmonella and campylobacter that may cause illnesses from exposure to harmful pathogens.

A basic French sauce made of oil, vinegar and seasonings, used as a salad dressing or to coat cold vegetables, or other cold dishes.

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.

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

The technique of cooling wine to very low temperatures for up to 2 weeks. The process causes a wine to drop tartaric acid crystals.

A hot or cold sandwich that consists of only one slice of bread topped with one or more ingredients, such as meat, fish, eggs, cheese, vegetables, olives, pickles, and/or a sauce.

1. To immerse cooked food, generally vegetables, into ice water or under cold running water to stop further cooking and to retain its color.

A classic French sauce made from mayonnaise, mustard, capers, chopped gherkins, anchovies, and fresh herbs.

A method used to enhance the flavor of food by using smoldering wood during the curing process. The food absorbs the smoke that is created from smoldering wood and becomes seasoned with the smoked flavor, while also deepening the color of the food.

A process that is used to extract oil from fruits, nuts, and seeds. Expeller pressing is similar to cold pressing except that extreme pressure is added during the pressing.

A stylish beverage container that is used for holding both hot and cold liquids. Typically made from materials such as glass, metal or plastic formed into an appealing shape, a Carafe will often hold water, wine, punch, a carbonated beverage, tea, coffee, cocoa, and other similar drinks.

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.

A salad prepared with shredded, finely sliced or square bits of cabbage that is most often a white cabbage.

Most often this utensil is used as a protective piece that keeps hot or cold food dishes from damaging surfaces.

A cold, non-alcoholic beverage typically consisting of blended fruit juice, fruit pulp, flavoring such as cinnamon or vanilla, and milk, mixed with yogurt and/or ice cream.

Fillets of salmon that have been flavored with the smoke from burning aromatic hardwoods. The smoke from the smoldering wood gives the salmon a distinctive smoky flavor and a fine texture.

A cold, uncooked soup that originated in southern Spain. It is prepared with puréed fresh vegetables, such as tomatoes, cucumbers, bell peppers, celery, and onions, that are combined with garlic, breadcrumbs, olive oil, vinegar, and lemon juice.