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A thin strip of potato, usually cut 3 to 4 inches in length and about 1/4 to 3/8 inches square that are deep fried until they are golden brown and crisp textured on the outside while remaining white and soft on the inside.

A kitchen utensil used to cut uniform shapes for French fries from raw potatoes. There are a variety of different types of cutters available that manually control the width and depth of the cut, but typically not the length.

A traditional snack food originating in Belgium, which is known as the "Belgian french fry." Known in France as the "pomme frite," it is commonly available fresh fried or as a crispy hard snack food available in shops and from street vendors in many western European locations.

1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

A type of potato, such as a russet or white potato, that have brown skins and white flesh and are commonly used for baking, but can also be used for mashing, frying, broiling, or deep fat frying (French fries).

stir-fry pan, stirfry pan,

The process of cooking food in hot fat or oil in an open, shallow pan in order to brown the outside of the food and cook the inside to the desired level of doneness.

A flat-bottomed pan with shallow sides that are slightly curved. They are made of various materials, such as copper, cast-iron and aluminum, and some have a non-stick coating applied, which makes for easy cleanup.

The process of "dry" cooking food totally covered in hot cooking fat or oil. This process produces evenly cooked food with a golden, crisp surface on the outside.

A popular breakfast originating in Northern Ireland. This meal consists of fried bacon, sausages, black pudding, mushrooms, tomato and eggs served with fried soda bread and potato farls.

A French word used to describe a method for cooking foods in a shallow pan using high heat. The food is cooked in the pan uncovered, in a small quantity of butter or oil.

A method of cooking that involves that use a heavy pan containing a small amount of fat that is used for cooking foods over moderate heat The fat which helps to prevent the fried food from sticking to the pan, is heated until it is very hot before food is added to the pan.

The most popular tuber vegetable in the world, which is available in hundreds of varieties. Some varieties are better for specific purposes than others, such as red potatoes, which are best for boiling, and russets, which are best for frying and baking.

A flat-bottomed pan, most often round in shape, with shallow, flared sides that may be slightly curved.

A food item that has several versions from several different countries. To some, a Rissole consists of small round patties or balls of finely minced meat, fish, shellfish, or potatoes which are often combined or coated with breadcrumbs to be partially cooked prior to being fried in butter so they become golden brown and crisp textured.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

A variety of summer squash with a dark green skin covering an off-white flesh. The cylindrical variety is much like a cucumber in size and shape.

A variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.