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A small cube of dried, fried, or toasted bread that is used as a garnish for soups or salads. Croutons may be seasoned with herbs or spices and can be used as a base for stuffing in poultry.

A small piece of toasted or fried bread, such as croutons, which is used as a garnish in soups, broths, gravy and meat.

An Italian appetizer, served hot or cold that can be made in the form of toasted pieces of bread, toasted crackers or croutons that have received a light basting of olive oil and are then served with a variety of toppings.

Edible items added to food dishes that provide added flavor and appealing appearances for the items being served.

A milk-based soup referred to as a stew that is basically a broth with cooked oysters. Very light in texture, Oyster Stew typically contains butter, water, milk, and cooked oysters combined with seasonings.

A traditional French soup that combines fresh peas and water with finely chopped shallots to make a thick creamy soup.

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.

An olive paste or puree that is made from blending anchovies, capers, garlic, and olives. Either green or black olives can be used to make the Tapenade, which may also include other ingredients such as tuna, almonds, and selected spices.

Serving utensils that are typically joined together to form a left and right gripping mechanism to allow salad greens to be easily grasped, removed from a salad bowl and placed on a plate.

A traditional Mediterranean fish stew made with a variety of fish and seafood, such as lobster, scallops, shrimp, clams and mussels, which are typically cooked in saffron flavored broth.

A type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, which is a result of baking the bread in a hot oven.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.