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Common in home and commercial bars, a Shaker is used to mix ingredients prior to pouring in a beverage glass.

Shaped to fit in a beverage shaker or tumbler, this type of strainer is used in home or commercial bar areas to keep chunks of fruit, larger pieces of pulp, ice, and other ingredients mixed in a beverage shaker from entering a glass as the mixed contents are poured.

During the production of champagne, "remuage" is the process of shaking yeast lees to the neck of the bottle for removal.

Sugar that has been flavored by dried vanilla beans. It is made by placing a pound of sugar and two vanilla beans in an airtight container for approximately a week, shaking the jar slightly once a day to distribute flavor throughout the sugar.

Long and thin in construction, this type of spoon is made for handling a variety of barware tasks requiring a longer depth to the spoon handle.

To candy edible flower petals, select clean petals that have sufficient size to be candied, such as rose petals.

A container with small perforated holes that is used to hold flour, herbs, or other similar ingredients that are sprinkled on foods that are being prepared.

A tropical berry fruit, shaped like a football that may range in weight from 1 to 8 pounds and be 4 to 8 inches long when harvested from the sapote tree.

A large cloth made from a heavier weight cotton material that is used for rolling out pastry dough with a rolling pin.

A green, curly or flat leafed herb with a clean fresh flavor, which is used as a seasoning in cooking and as a garnish.

A somewhat small, round berry that is dark blue in color with a crowned opening at the opposite end of its stem.

Grown in the Himalayan mountain region, the Monukka Raisins have a sligthtly larger size than the traditional dark raisin made from dried green grapes.

The process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared.

A dried grape, which are eaten out of hand or added to baked goods, as well as sweet and savory dishes.

Aside from watermelon, which is a different species, there are three basic types of melons. The first type are small, ridged skin melons, such as the charentais, which are a variety that is more common in Europe than other regions.

A broad leafed green plant, related to kale that is used as an ingredient in green salads, or as a vegetable to be served for a cooked vegetable dish, or combined and with other ingredients to be stir fried and served as part of a main dish.

A large seed that is the edible fruit harvested from the coconut palm tree grown in tropical regions around the world.

A utensil made to roast or toast various spices in order to enhance the flavors contained in the spice.

Made in the shape of a wide-walled pan or a skillet, this roasting utensil is designed specifically for heating the large, brown shell variety of chestnuts over a stove or heat source such as fire, gas or hot coals.

A large round fruit, native to Southeast Asia, that grows on trees and is distinctive in appearance with its spiked outer shell.