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A reference used to describe food that is dried out and discolored because of an extended period in the freezer.

The process of lowering the temperature of a liquid or solid to its freezing point. At this point the item becomes solid.

A process of cooking food in boiling water for only a short amount of time to retain the color, to help preserve nutrients and to firm foods, such as vegetables.

storage containers, food storage,

Although this utensil for producing home-made ice cream has changed significantly over the years, many still use the older methods with a hand churn attached to a wooden paddle placed within a wooden or metal container.

The term "dry ice" was coined in 1925. Dry ice is crystallized carbon dioxide, the solid form of carbon dioxide.

An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.

An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.

A term commonly used to describe the excess food that is remaining after being prepared for a meal, snack, or a similar food event.

The process of warming food that has been frozen so that the food can be eaten or prepared to be served.

The brand name for a type of grain that is closely related to durum wheat and is often considered a specialty grain.

The process of warming food that has been frozen so that the food can be eaten or prepared to be served.

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 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.

A mid-sized variety of apple that has bright red outer skin with pale green markings and a cream-colored crisp, juicy inner flesh.

1. A cereal grass that yields grain harvested as an important food crop. Rice is so important that half of the people in the world depend upon it for nearly 50% of their daily intake of calories.

A wild game bird or domesticated bird (poultry) that evolved from the pheasant family of wildfowl. Wild turkey contains somewhat tougher and darker meat than the domesticated variety of turkey, which is raised to produce a greater quantity of white meat.

A vegetable that grows as a bulbous plant consisting of a single head or bulb that can be easily separated into smaller parts known as cloves, all individually wrapped in papery skins.

A white or yellow-toned, soft, fatty substance obtained from the churning of milk or cream, allowing the butter to separate from the liquid.

A flavored liquid made from the juices remaining after cooking meat, fish, seafood, vegetables, or similar ingredients in water.