Utensil made of several curved and inersectng stel wires vse to blend beat or whip liquid and semiliquid ingreiens. green onion Mil onion picked before fuliyripe; itis usually old with th stem, in bunches Itis often exten rain salad or cooked in sautéed dishes,FOOD & KITCHEN Jean-Claude Corbeil Ariane Archambault QA INTERNATIONAL,ACKNOWLEDGEMENTS, ur a documentation fo use in preparing this dictionary. st gratitude to the individuals, institutions, companies, and businesses that have provided us with the latest technical ‘Arcand, Denys (motion picture direct}; Intemational Assocation of Marne Ads to Navigation and Lighthouse Authority: Canadian Payments Association (Charlie Cake); Canaan Bankers Association (Lise Provost); Automobiles Cittoén; Autti Peugeot; Bank of Canada (Lye Brousseau); Royal Bank of Canada (Raymond Chouinard, Francine More, Carole Trotie); Bart Xplore inc; Bazarin, Citing; Library of Canacian Parliament (vormation Services): Bibithéque rationale du Québec (Jen-Frangns Palomino); Bluechip Kennels (Olga Gage); Bombardier Aerospace Brdgestone-Firestone; Brother (Canada); Canatian National; Casavant Frits le, C.0..0. 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Printed and bound in Singapore 10987654321 12111009 ‘www.qa-international.com Version 3.5.1EDITORIAL STAFF Editor: Jacques Fortin Authors: Jean-Claude Corbeil and jane Archambault Editorial Director: Francois Fortin Editorin-Chiet: Anne Rouleau Graphic Designer: Anne Tremblay PRODUCTION Nathalie Fréchette Josée Gagnon TERMINOLOGICAL RESEARCH Jean Beaumont Catherine Briand Nathalie Guillo ENGLISH DEFINITIONS Naney Butchart Rita Cloghesy Tom Donovan Diana Halfpenny John Woottrey Kathe Roth ILLUSTRATIONS Artisti Direction: Jocelyn Gardner Jean-Yves Ahern Rielle Lévesque Alain Lemire Mélanie Boivin Yan Bohler Claude Thivierge Pascal Bilodeau Michel Rouleau Anouk Noal Car Pelletier Raymond Martin CONTRIBUTIONS Layout Pascal Goyette Danielle Quinty Preliminary layout: Emilie Bellemare Sonia Charette DOCUMENTATION Gilles Vézina Kathleen Wynd ‘Stéphane Batigne ‘Sylvain Robichaud Jessie Daigle DATA MANAGEMENT Programmer: Eric Gagnon Josée Gagnon REVISION Veronica Schami Jo Howard ‘Matie-Nicole Cimon ie Michaud PREPRESS Karine Lévesque Frangois Hénault Julien Brisebois Patrick Mercure ‘QA International wishes to extend a special thank you tothe following people for their contribution to this book: Jean-Louis Martin, Mare Lalumiére, Jacques Perrault, Stéphane Roy, Alice Comtos, Michel Blais, Christiane Beauregard, Mamadou Togol, Annie Maurice, Charles Campeau, Mivi Deschénes, Jonathan Jacques, Martin Lote, Frédérick Simard, Yan Tremblay, Mathieu Blouin, ‘Sébastien Dailar, Hoang Khanh Le, Martin Desrosiers, Nicolas Oroc, Francois Escalmel, Daniéle Lemay, Pierre Savoie, Benoit Bourdeau, Marie Andrée Lemieut, Caroline Soucy, Yves Chabot, Anne Marie Ouellette, Anne Marle Vileneuve, Anne-Marie Brault, Nancy Lepage, Daniel Provost, Francois Vézina, Guylaine Houle, Daniel Beaulieu, Sophie Pellerin, Tory O'Riley, Mac Thien Nguyen Hoang, Serge D'Amico.INTRODUCTION EDITORIAL POLICY The Visual Dietonary takes an inventry ofthe physical environment of a person who is part of today's technological age and who knows and uses a large number of specialized terms in a wide variety of fields. Designed forthe general publi, it responds tothe needs of anyone seeking the precise corec tems fora wide range of personal or professional reasons: finding an unknown term, checking the meaning of a word, translation, advertising, teaching matefial tc ‘The target user has guided the choice of contents for The Visual Dictionary, which aims to bring together in 12 thematic books the technical terms requied to express the contemporary worl, inthe specialized fields that shape our dally experience. STRUCTURE Each tome has three sections: the pretiminary pages, including the table of contents; the body ofthe text (Le. the detailed treatment of the theme); the index. Information is presented moving rom the most abstract to the most concrete: sub-theme, tite, subtite, illustration, terminology. TERMINOLOGY Each word in The Visual Dictionary has been carefully selected following examination of high-quality documentation, at the required level of specialization. There may be cases where different terms are used to name the ssame item. In such instances, the word most frequently used by the most highly regarded authors has been chosen. Words are usually referred to in the singular, even ifthe tlustration shows @ number of individual examples. The word designates the concept, not the actual illustration. DEFINITIONS Within the hierarchical format of The Visual Dictionary's presentation, the definitions fit together like a Russian doll For example, the information within the definition for the term insect atthe top of the page does not have to be repeated for each of the insects illustrated. Instead, the text concentrates on defining the distinguishing charactenstcs of each insect (the louse Is a parasite, the female yellow jacket stings, and so forth). Since the definition leaves out what is obvious from the ilustation, the illustrations and definitions complement one another. ‘The vast majority ofthe terms in the Visual Dictionary are defined Terms are not defined when the illustration makes the meaning absolutely clear, or when the illustration suggests the usual meaning of the word (for example, the numerous handles). METHODS OF CONSULTATION Users may gain access to the contents of The Visual Dictionary in a variety of ways: * From the TABLE OF CONTENTS at the end of the preliminary pages, the user can locate by ttle the section that is of interest. * With the INDEX, the user can consult The Visual Dictionary trom word, s0 as to see what it corresponds to, or to verfy accuracy by examining the illustration that depicts it. * The most original aspect of The Visual Dictionary isthe fact that the illustrations enable the user to find a word even it he or she only nas a vague idea of what it's. The dictionary Is unique inthis feature, as consultation of any other dictionary requires the user first to know the wordDEFINITION jHTLE Iteqpains the inherent qualities, Its definition is found helow. Ite tte function, or characteristics ofthe refers to information that continues over element depicted inthe ilustration. several pages, after the first page itis showin Ina shaded tone with no definition. ‘SUB-THEME ‘These are shown at the end of TERM the preliminary pages along with Each term appears in the index. ‘their definitions. They are then witha reference tothe pages on repeated on each page af @ which it appears. section, but without the ‘etnton Sinweneeonet Goce ILLUSTRATION Itis an integral part of the visual definition for each ofthe terms that refer to it NARROW LINES ‘These link the word tothe item indicated, Where too many lines would make reading citficult, they have been replaced by color codes with captions or, in rare cases, by numbers.CONTENTS 8 Foop 108 KITCHEN 8 Farmstead 108 Packaging 10 Supermarket 112 Kitchen 12. Restaurant 114 Glassware 16 Mushrooms 116 Dinnerware 18 Seaweed 120 Silverware 19 Vegetables 126 Kitchen utensils 36 Legumes 141 Cooking utensils 41 Fruits 146 Domestic appliances 54 Spices 162 Miscellaneous domestic appliances 58 Condiments 165 Coffee makers 62 Herbs 64 Cereal 169 66 Cereal products 76 Coffee and infusions 78 Chocolate 79 Sugar 80 Fats and oils 81. Dalry products 87 Eggs 88 Variety meat 39 Game 90 Poultry 91. Delicatessen 94 Meat 98 Mollusks 100 Crustaceans 101 Cartilaginous fishes 102 Bony fishes INDEXFOOD farmstead All the structures belonging to an agricultural concern and used as dwellings or in its operation. fallow permanent pasture ‘Arable and temporarily et unsownto Fenced-in grassy tract of land set aside fo catia to graze on. allow the solo replenish ts reserves. fence \Wondln or metal bariar used to delimit section of and so it can be used fora particular purpose. hayloft Part othe barn, often the equivalent ofan atic, where hay is stored to protect it fom bad weather. ‘machinery shed Building usually meant to house farm machinery. hen house Building where poultry are housed a distinction is often made between lying” Units and fattening unt. farmyard-~ Open area around which te farm buileings are situated vegetable garden Land where eile plants are grown to food the household comamental tree farmhouse bam “Tree planted for decorative purposes. House where the farmer andthe Building used mainly ta store farmer’ family five, harvested crops, straw and hay.FooD farmstead meadow dairy Ground covered in grass, which the farmer mows to oom where milks stored and religerated before itis collected itis aso the roclce fodder (ay, alli, ec) for ctl. place here milks converted ino butter and othe by-products cowshed Building where bovines are housed; the animals are often separated by age or ‘ype (raised for meat or fr milk) fodder com ‘Variety of comm used as cated. tower slo yiindrical structure used to store silage: is always filed from the -lop, using a specially constucted apparatus, bunker sto ‘Long ia stiucture used to stor silage filing it requires no _- Specialized equipment pigsty Buiding used to house pigs, usualy aise to be -Staughered enclosure Fenced-in space where animals can move abot hive ‘Shelter constructed to house a bee ‘colony that produces honey and pollrates tut ees orchard Land planted wit uit tees sheep sheter Greenhouse ‘ruttree Building where ovines (rams and Structure with translucent walls where Tre ha bears edible fru, usally intended for human ees) are housed; these sheep are. vegelablesae grown under controled consumption, raised inl for their meat and wool, conditions tha promote their grwrh, and sometimes fr their milk.FOOD supermarket A large self-service store that sells food and various everyday household goods; the part accessible to shoppers is surrounded by service areas reserved for storage and for preparing and preserving merchandise. self-service meat counter fresh meat counter delicatessen Display case containing pieces of meat Glass display case containing pieces Space set aside for specially products thal areoten ready teal, pouty prepared and package in individual or of meat or poultry tha the butcher cuts such as cold cts, salads and olives. ‘amily-sized potion and wraps upon request. ‘old storage chamber Refrigerated space where perishables ae stored, packaging products Every kind of wrapping used in the process ‘of cooking, eezng or preserving food dlalry products Foodstufs produced by processing fresh milk; they generally include mil, cea, Your, buiterand some prepackaged cheeses. household products Products or aids for everyday household obs; they include detergents, bleaches, cleaning products and scouring pas aisle: ‘Space between the gondlas where shoppers move about drinks“ Nonalcoholic liquids comprising mainly bottied water, uice and sot chinks. beer and wine: j Seletion of alcoholic beverages avaiable a a supermarket reactiin rocas?__fults and fogetbles Display ase used fo keep crinks cool. Plant products sold as food, fred in bulkor prepackaged 10FooD supermarket seafood Section wherefishandshelishare gondola ‘convenience food offered forsale ala sel-servioe ‘Tong unit with shelves; itisused fo Food prepared and presented in such away tat can be served ‘counter or prepared to order, clsplay sell-service products ‘uickiy and easy cheese counter Glass display case holding a variety of whole cheeses thal the employee cuts and wraps upon request. frozen foods Various foodstuts stored at very low temperatures preserve their quality and nutritional content or as long as possible prepared foods ‘Various foods, sometimes in individual potions, prepared on-site or bya specially supplier hey are often ready to ea. bakery Section where bread, pasties and other ~ baked goods ae sold, whether baked on ‘the premises or no pet food and supplies Products used ta feed and care for pets health and beauty care Range of ronpresciption drugs, and nonmedicted personal hygiene, health and beauty products, checkouts Counters witha cash register located a the exit here shoppers pay forthe purchases. ‘canned goods “shopping carts Prepared fodtuts, preserved inaitght Wheeled baskel used to transport shoppers’ selected items othe checkout and, cans jarsusinga press thal llous. possibly, tothe parking lt ‘them to be kept for long periods of time. uFOOD restaurant Business establishment where people pay to eat a meal prepared on the premises and served at their table; a restaurant's quality and prices vary depending on the menu. freezer Appliance that maintains an average ‘emperatue of -18°C; it freezes food to preserve it store room. oom or storing nonperishable ites ‘refrigerator Appliance thal maintains an average temperature o 4°C; itis used for string and chilling food. offce Workplace for administrative personnel staff cloakroom-"~" Room nea the entance where employees store ther clothes, hal, umbrellas and such, refrigerators“ Appliances that maintain an average lemperatue of 4°C; they are used for chilling ‘and storing rinks, barmaid ‘Woman responsible reparing and serving inks. bar counter Raised narrow counter an which drinks ae served, bar ‘Area wth a counter an tables where alcoholic rinks are sold. bar stool ‘wine cellar Cait without arms tha allows peopletostatthe same level asthe bat Cabinet for Keeping wine at constant temperature and counter humic, 2FooD restaurant service table wine steward refrigerated display case Furniture used fr making extra Person in charge ofthe wine cellar the Refrigerated unit for storing cold dishes utensils available to staf so they can wine steward helps customers choose a that are prepared in acvance. rovide fast service. wine and sometimes serves ilas well. buttet Table on which hot and cold ashes are made available so that people can serve themselves. customers’ tollets Premises designed to satsy basic functions owe an equipped ih ills and sinks. ‘customers’ cloakroom _-- Space near the entance where customers ‘check thei coats, has, umbrellas and such, mattre d'notel Person who manages the reservation system, greets customers and supervises ‘the ining room stat dining room oom designed and tunished fr serving meals its decorate elec the ‘ype of food served. booth ‘Separate compartment for small groups. 13Foo restaurant sitchen oom where meals are prepared under ‘ne eatin aa che win is assisted electric range bya kitchen stat Electric appliance for cooking food, pot-and-pan sink equipped with surface elements ot Sinkin which pots and ans and telated cooking «idles and an oven Utensils ae washed, hood Ventilation appliance expeling or recycling ai tha contains cooking umes and odors gas range Appliance for cooking food, equipped with gas-fed bumers and an oven. station chef Person in charge o preparing the various worktop dishes on the menu spacilized staf such as Flatwork surface designed primarily to ‘the sauce cook, roast cook and pastry chet prepare food... answe tothe station che deep fryer Utensil or deep trying foods. fice machine ‘Appliance with a water source that makes and dstutes ice cubes. hot plate Element used to cook fond, oven ‘Appliance fr cooking or heating tod. chet Person whose main duties are to manage the kitchen staf, purchase supplies and plan menus, hot food table waiter Counter for keeping dishes warm, Person who takes the customers’ ode, serves the mealsand sts the check. 14FooD restaurant ‘menu Itemized ist of dishes serve in 2 restaurant dishwasher ‘Appliance designed to automatically wash and dy dishes, dishwasher Person in charge of washing cooking utensils and dishes. é A prerinse sink Sink n which dishes are rinsed before being placed in -the dishwasher. wine list Itemized ist of wines ane spirits saved ina restaurant. dirty dish table ack walter Person wi clears the ables during and ater service. clean dish table check Chit indicating the total emount spent bythe customeFOOD mushrooms Vegetable that grows in damp cool places; its edible varieties are served as condiments or as an ingredient in a variety of foods. @ oe royal agaric Aelicious tactarius ‘enoki mushroom Equally tlavortul raw or cooked, it has ‘Secrelesan orange milk when broken ope; it is Long-stemmed, ste-fleshed resistant been famous since ancenttimes; isnot used primarily in spicy saves, especially in Spain ‘mushroom very popular in Asia; itis to be contused with the poisonous ty and the south of France eaten rain salad, oF cooked, in Soups ‘agar, which resembles. ‘and Orenal dishes. green russula morel edible boletus lis white brite flesh hasan aroma ct The darker the specimen, the more flavorful its thin Squat can grow up to 10 inin height and hazelnut it can be eaten raw oF cooked, fragrant flesh; should be thoroughly cooked to ater; itis usually cooked in oi, braised or preleraby gle, liminae tonic substances, setved in an omelet, 16Foo mushrooms truttle wood ear Underground mushraom hatdto find and perceived asa ts tasteless gelatinous flesh is papular in sia itis usualy Iurury fod; itis usualy associated with game and pouty eaten in soups or with vegetables, oyster mushroom cultivated mushroom Grows ontrees or on dead wood: is sot white flesh isa valued The most widely cultivated and consurned mushroom: itis eaten ingredient in sauces, where itcan substitute forthe cultivated raw, insalads or with dps, or cooked, primarily in sauces anon mstrom. pizza, shiitake mushroom chanterelle The equivalent othe cltvted mushroom in Japan, where itis, Pleasantly fragrant and valued by gourmet, especialy widely grown for use in Oriental dishes and sauces and fois those in Europe; tis served mos atten wth meat or therapeutic value omelets. wvFoop seaweed Usually aquatic vegetables used in cooking or as dietary supplements; they are primarily produced and eaten by the Japanese. ‘arame wakame Milder and ess crunchy than hi itis used mainly in Popular withthe Japanese, itis rch in salads and soups or served fied a5 aside vegetable caleium and has a delicate texture and flavor among is many uses tis often served with legume dishes, spirulina Irish moss ‘Mitoscopi estate aga chin Plenifulin the Nort Allan it can only be eaten cooked “Tanslucent tris derived fam red ruven (protein, ron, magnesium); it also proces cartageen, substance used o thicken alga, which is melt to produce a isused mainly asa dietary certain dishes, jelly hat can replace gelatin in supplement numerous recipes. bik kombu ‘These cried tiasexpand ihn soaked, Eaten sinoe ancient tines, tis soldi large backs resembling black, somewhat crunchy slips; itis used primal 28 an ingretent in broth orto noodles; they ae often served as a vegetable, make a kind fea sea lettuce roti duise Resembles lettuce leaves in taste and Purplish alga that turns black when ered; usually soldin roth, it has long been eaten by people appearance its sft eaves are eaten thin dried sheets, it's used manly to make sushi living along Europe's coasts; tenhanaes ‘ain salads or cooked in soups. soups and salads with its sft texture and strong flavor.Foo vegetables Plants used as foodstuffs; a simple way to classify vegetables is to group them according to their edible part. The sweet fruit category of plants constitutes another food category (Iruits). red onion The sweetest ofthe onions, itis often eaten ray, in salads r sandwiches, S 1 rst pickling onion whit partis the most popular, but the geen part adds flavor to puréed soups and stews: itis ‘Small white onion picked before fully ‘often combined with potatoes in cold soup rps tis prima used to make pickles called vichyssose Fas an ingredient in stews such as boeuf bourguignon. bulb vegetables ‘The main edible part of these vegetables is their bulb, the ‘underground structure where the plant's nutrient reserves are stored. yellow onion The most comman onion, widely used asa flavoring ingredient, ether raw ot cooked; is also the essontial ingredient in orion soup. white onion Niel and sweet, this onion i widely Used as a flavoring ingredient; itis often eaten raw or deep-fried in rings. 19Foo ‘green onion Mild onion picked before tly ripe tis usually sol wth he stem, in bunches. itis often ean ain salad or cooked in sautéed dishes shallot Ithas a more subtle avr than the onion or the chive itis eaten raw or cooked and aten used a5 lavoring ingreient in sauces, scallion Its bulbs less developed than that of the green onion; the white partis used lke the onion and he green is used to season a arety of dishes water chestnut The aquatic bulb ofa Chinese plant its white crunchy flesh isan important ingredient in many Asian cishes, chive Smallest ember othe onion family its lem is used primal to season garlic various hat and cold dishes The bulb is composed of bullets called cloves; the germat its center can make gatlic diticultto digest 20Foo vegel tuber vegetables Tubers that are eaten lke vegetables; they consist of underground ‘growths containing the plant’ nutrient reserves crosne cassava Nativeto Asi, whet is very popular The set variety eaten ike the although litle Known elsewhere; i has a plat; tebe one is used o make slghly sea flavor and is used and tepioca prepared like the potato, oY taro jicama is starchy, sweet lsh isa staple in several Isles is sweel, crunchy and juicy: itis ‘tropical counties; eaten raw, reerably eaten aw in salads, asan hors oeuvre very hot and prepared ie the potato, or with dips; itaddsacruncty element to cooked dishes. atFooD vegetables Jerusalem artichoke A plod nary tts xn Suh Eaten aw, cooked or marinate ithas sweet, ‘Amica andthe West Indies, where its eaten cooked, ‘crunchy, uch prepared lite the potato. Oo & sweet potato potato Set han to pot ant ol sane iy stale Thetest-nown utr en espacial asa veg sifo of Creole cooking dish, eer steamed, deep-fried or mashed. eeFoo stalk vegetables Edible plans whose stems are consumed like vegetables; he leaves of some vrais are also edible asparagus fen thought of as a uxury its picked betore fll pe wheter served oto co, its alvays cooked, ‘Swiss chard tip -Amember ofthe beet amily, grown fo its is, prepared ke celery or asparagus, nd fori eaves, Tent othe spear the most valued par ofthe asparagus for oes leat ‘Thin fattened pat o the chard that rs out othe tis eaten cooked or ta, mainly in salads, spear Young asparagus shot that consti the plan edible pat and grows out ofan underground ste its hard end is usually removed before cooking Ls bundle ‘Auber of asparagus spears ted together asparagus is usually sold in thay. rib ‘The chard lang teshy petiole, whitish or ed depending on he varie, both so and crunchy. fiddlehead fern ‘When coiled this young shoot i ready to eat tis espacallypopuia in salads, pasta dishes and omelets. 23FooD vegetables fennel Mainly associated wit alin cooking, the bub is ealen as. vegetable while the leaves and sees ae used lo season a variety of dishes. Pat ofthe fennel growing out ofthe bulb ‘and beating smal feathery dark-green leaves; itis tadtionaly used to favor ish bulb _...leshy edible parol the fennel, cishes. ‘composed of the overlapping enlarged ‘pars a the base ofthe stems. kohirabi bamboo shoot Very popular in Central and Eastern Europe, where its ‘ery popular in Asia tis pant can only be eaten once cooked itis an bulbous stem is eaten raw or cooked ike tun, its cabbage essential ingredient in sukiyai atypical Japanese dish, flavored leaves can aso be eaten. 24FooD vegetables celery (One othe best-knowm and most popular stalk vegetables its ten served ‘aw with cps; the leaves and seeds are used to season a varaly of dishes. ardoon ‘Amember ofthe artichoke faily and ite known in Noth Americ, its tlaor is similar to that of celery; itis prepared like asparagus and served hot or cold, branch _Fleshy grooved stam with eat-bearing ‘ofshoots; the main edible pat of he caer is eaten raw or cooked. Group of ley branches joined atthe base; the branches easily break of from the base and can then be cult the desired length. 25FooD vegetables leaf vegetables Leaves o edible plants consumed as vegelables. / kot ; by & leat lettuce romaine lettuce celtuce Lettuce having sft wary leaves with Lettuce wih tim crisp leaves used especially to make The result of crossing lettuce and cay edges; ike most types of ete, Caesar saad celery, itis mainly known in the Orient; its usally eaten ra, in salads or the stems are eaten raw or cooked sandwiches, escarole butterhead lettuce iceberg lettuce Its leaves are lass bite than those ot Formed in loosely compacted all is large sot ‘The most widely sod lettuce in North the curled ene, to which ts related leaves break ott easly Boston lettuce is a wel-known Ameria, it was ntaly covered with itis usvall eaten raw, in salads. varielyo this species ioe during transport, hence its name radicchio ornamental kale Red endive native to northern aly andhavinga —_—_~lated othe curled ale ils diferent colored leaves, somevhat bitte tat; itis oten served with other are ald to salads, soups an rice, or used to garish types of ete. serving plates 26Fooo vegetables sea kale collards curled kale Widely used in Europe its leaves and Ithas tic, strongly flavored leaves and tough ts very curly, stingy tough leaves wide fleshy stems ae repaed like central ribs itis eaten like spinach, eer raw havea strong avo; itis almost lays asparagus. cooked eaten cooked Brussels sprouts red cabbage white cabbage The smallest member ofthe cabbage Milderastng than other cabbags, itis usualy eaten ‘Ate fermentation, itis used to make familys only eaten cooked and whole rawand finely hopped in salads, sauerkraut itis also used as an asavegetable side dish ingredient in stews. savoy cabbage green cabbage Cabbage wih somewhat fexibe eaves, making itwell suited ‘When finely chopped, iti the main ingredient in to preparing cabbage ols coleslaw its aso added ta soups and stews erFoo vegetables nettle When cooked or dri, the leaves lose tet sting, ithas somewhat spicy flavor and canbe prepared more or less like spinach. watercress. dandelion Tender and juicy, itis most eaten ra, n The leaves of tis common plant are salad; the delicate leaves have a slight cellent in salads; when cooked they mustard favo canbe prepared lke spinach purstane Bath the stoms and the tender lsh leaves are eaten; it asa slightly acidic, spicy favor. } petsal pak-chol ‘A crunctyteleshing Chinese cabbage, masty The stems ofthis Chinese cabbage re paps lat ‘cain cooked july and crunchy itis served in Associated wi Mediteranean cooking, i Scans Me ery Ns ‘is used to prepare dolmades (stuted vina dishes. leaves) and as a gamnish fruit and salad plates. 26Foo vegel com salad arugula garden sorrel ‘Aso cll lami’ letuc, its st, Especially popular in southern France and Is sight lemon- flavored leaves ae mild-tating leaves are primarily eaten aly; whether raw or cooked, i should be ‘rationally served wit fish and veal tis also raw, insalads. used in maceration because ofits strong used in puréed soup tal isa classic ina flavor numberof European counties. spinach curled endive ‘The vegelabe used to mae dishes a la Florentine. is ‘The very tly, somenha biter leaves ae primary eaten ra, in also eaten rami salads, and cooked, asa side dish ora sala stufng ingredient garden cress Picked while very young and sol in bunches its tiny leaves adda hint of spice especially to salads, sandwiches and sauces, Belgian endive Is crunchy, slighty iter leaves are much in demand for salads (used ra) or for such Classic recipes as endive and ham au gratin, 29FooD tables inflorescent vegetables The flowers or flower buds of eile plants eaten as vegetables. wy e Gal-lohn broccolt rahe artichoke ‘so called Chinese broccoli ts ls slightly biter stems, leaves and flowers can alle Especially valued forts soffleshy hea, Cictly avored leaves and stems can caten,prepared like broccoli it is often served wit a dipping sauce; be eaten aw or cooked, prepared inthe the leaves surrounding the hear can also same manner as brodco beaten cauliflower broccot composed of immature buds, iether white or —_—Nalve totaly, its often green and occasionally white o purple; purple itis eaten aw or cooked. itis chosen primarily for ts lower buds butte ster and leaves are aso eaten. 30Foo vege {ttuit vegetables Fruits of edible plan's consumed 2s vegetables, hot pepper Cuttin itor removing the seeds moderales its spicy buming last, okra ‘Vegetable containing a substance used to tomatitio olive ficken soups and aga, it used in Picked when green this beryisused edible when ra, the olive is treated irany Crake dishes tomake sauces andisanessenial _toredue is bier ast, ten cure in ingredient in rany Mexican dishes. brine or sometimes in i ‘een sweet pepper red sweet pepper Mild pepper picke before tly ripe, Nil pepper picked when tp, tis very sweet and has isusedin many typical Mescan and a higher vitamin C content than the green sweat yellow sweet pepper Portuguese dies eppe Mild pepe picked when ripe, is strongly scaried and has a sweet lst, itis ofen usedin salads avocado currant tomato tomato Fruit ofthe avcada tree its smooth Very flavortl tomato characterized by its smestness Native to Central America tis fruits, (greenish flesh is eaten a, in salad or and ong shel ite, essential to lain, Provencal, Greek mashed. and Spanish cooking a1Foo cucumber Related to squash and melon, it bears seeds and isusuallyeaton raw eggplant Yellowish and spongy-lleshed gherkin vegeable tha is sometimes sweated Picked when not yet ripe itis often with sal to alleviate its bitter taste. pickled in vinegar and eaten as a wax gourd condiment; its also served rain tsi lavorul lsh is ot usd in salads, puréed soups or spicy dishes. seedless cucumber European varity grown exclusively in reenhouses without etilization zucchini ‘ial white-fleshed squash picked before fully rip; itis an essential ingredient in ratatouille, ‘summer squash Picked when ripe, the seeds are Zs removed and the flesh eaten wor 4 cooked it bears edible flowers, bitter meton Too bitte tobe eaten raw, itis an ingedint in various kinds of Asian cooking, such as soups or steamed dishes, weFoo — vegel pattypan squash crookneck squash straightneck squash When very ripe the tes tums hard and Thesoftediblerindis covered insmall The resultol genetically altering the crockneck wit: itr teshhas a favor similar ridges; bestffpicked very early itean squash to eliminaethe thin crooked neck; itis tothe atchoke. be eaten raw o cooked, eaten a of cooked. ‘spaghetti squash Derivesits name trom its cooked flesh, resembling spaghetti, whic ican replace in most recipes. acorn squash lssmoath ard skin tn orange van lly pe he dicate, slightly fibrous lesh tastes of pepper and hacen, pumpkin autumn squash chayote Used primi in North America, itean be The rind canbe yellow, orange or green often This squash groan mainly in tropical recognized by is hard fibrous peioal: its lsh confused withthe pumpkin ican be counties, is used in Creole cooking iswidely used in soups and desserts and its recognized by its pedicel, which is sot and the central stone can be eaten once edible seeds are died enlarged where laches tothe vegetable cooked, 3F tab! oop root vegetables The fleshy roots of ecbeplants consumed as vegetables. Se black radish Popular in Eastern Europ, although less uiy than the red racish it can be cooked or sweated with salto alleviate its bitte taste. Auigy and crunchy, itis or insalads; it sas poked, Its somewhat mile-tasing les leaves and sprouted seeds ae prepared in various ways: in Japan, itis setved wth sashimi Fic salsity Its sweet mil avo is tn sid to resemble he oyster’ its young leaves are also edible. radish eaten raw, a8 an hors doeuvre 0 popular served cooked or spac ally in sia horseradish Otten used a. lavoring ingredient, especialy in suoes is strong flavor becomes miler whe mised with cream or mayonnaise. carrot Eaten ina varity of ways: pli in salads in dese, as vegetable side dish ora juice arsnip is tle-knowm vegetable has a slightly nuty taste and a texture sri t the tu, ican be eaten aw or cooked. Pp The yellowish flesh of thFoo ee black satsity Closely elated to sas, is cream-colored les is less stringy and mor favor isan ingtedent incites suchas soups burdock Root of a pant harvested before the floral stem sndragcus. davelops; itis usad asa vegetable or as a ‘lvering ingredient turnip ‘ten conused wth the rutabaga, this , uite-eshed vegetable is eaten rw or rutabaga - cooked and prepared ike caro Larger and stonger-asting tan the up, tan be recognized by it usually elo flesh and bythe bump beet omits top. ts usually lesh contains jue that stains readily: its eaten raw, pickled or caoked, most famously in borshi, abearty soup fom Eastem Europe. malanga celeriac ‘Astaple inthe West Indies, wher is grated and used to make Aslightly spicy kindof celery; the raw vegetable, fried doughnuts calle acres; ts strong tasta hints of hazelnuts. combined with mustard mayonnaise, becomes the classic celeriac remoulade 35FOOD legumes The main edible part of these pod-shaped fruits is their seeds, consumed fresh, dried or sprouted; if dried, they often require soaking before they can be cooked. pine Protein-rch seed, prepared an served plain or sprinkled with lemon juice The spouted seeds are ade raw to sandwiches oF used in various cooked dishes. Fes Blonanaisscaai at mab ficcbemral ‘vegetable oil and, in some countries, into a spicy sauce served with a variety of dishes. 2 & Quy? lentils broad beans: A main ingredient of heaty soups, they can also be puréed and mad ito croquet; in India, they ae often paired wih ie. 36 ‘Stach and strong-astng, they ae typically puréed they ae also eaten whole and aed to soupsand stews.Foo legumes peas ‘The rounded seeds are called “green peas” when they are fresh and ‘dried peas’ when they are drie. ‘chick peas ‘split peas: Basic ingredient of hummus and falafel and found in couscous; they ‘These pea seeds, dried and split in two, are generally are also used to make various southern French dishes such as ‘puréed and used in various kinds of soups. estouffade. green peas sweet peas Delicious freshly picked, they are also available frozen Eaten freshly picked with the sweet and crunchy pod, henos their ‘or canned; a component af mixed vegetables and of ‘name; they are especially popular in Chinese dishes. tishes labeled la jardin aFoo dolichos beans Fruit ofa member ol the bean family, the seds are somenhat elongated and ovoid r MOS or black-eyed pea lablab bean ‘This flavorful seed has a black spot thal resembles an eye, hence its Characterized by a white ridge it an be sprouted or ground ame; it stypicl especially of southem American cooking, int flour yard-tong bean Although mastl eaten resh and whol, ie the green bean itis less joy and wees pods measure up to 3 thin eng 36Foo jumes beans Fruits of plans native to Central and South America the seeds ae oval or Kidney-shaped; before they ae fly ripe, the pods are often edible green bean ‘The young green pod isusualy served asa vegetable side dish, sometimes wth sauce or butte. wax bean SSomewtat jucier than the green bean, tis sometimes eaten raurbut mostly cooked, asa vegetable side dish 3 roman bean adzukl bean scarlet runner bean A staple of talin cooking itresembles the pinto bean although often lager and Carker, absorbs the flavor ofthe foods itis cooked with, Has.a delicate flavor ais often served with ice; in Asian counties, the paste made rom these beans can replace tomato past. ‘mung bean In Asia hey ae ether pred or ground int four, nthe West they ae more commonly eaten sprouted, especialy n chop suey. Lima bean Has.a mild avor anda starchy texture and is generally (grean- of cream-colored, when purod, it can replace the potato. The sods ae ele teh or din which case are prepare ike te red kiay bean; afore secompaniment a aon, ‘tomatoes and tuna, Pinto bean ‘When cooked their spots disappear and thay turn pink; because of ther creamy texture, they ae mostly used to make esFoo soybeans Proxies kind of milk sed mini fo make ot and also a vegetable ‘when fermented itis the main ingrecient in soy sauce. flageolet soybean sprouts Thin lat and less starchy than most other legumes, his bean isa ‘Aer sprouting fora few day they are ready tobe eaten, eter raw or lve infra hee is alia sewed wih ea lightly cooked; they are characteristic of Chinese cooking, lab fed kidney bean black gram black bean (One of hebest-known beans, itis used to Atevorite in Asia, wher is used to ‘ralable mainly in Central and North ‘make the Mexican dish called hil con ‘make a popular black sauce; nda, itis ‘Americ, itis a tape of Mexican cate it retains its shape when cooked so ‘mixed with ioe to mek pancakes and a cooking isofen canned spicy puree IsFoo fruits Usually sweet vegetables, primarily consumed at breakfast, as a snack or for dessert, and used extensively in pastry and candy making. stone fruits Fruits whose somewhat juicy flesh surounds ahard, usually plum Of rious colors and sizes, itis excellent either raw ‘or cooked andi used especialy to make chutney, ‘the cried plum is cae prune date Hes. high sugar content andi oten sold dred; in North America its primarily associated wit baked goods, such as squares, muffins and cakes peach Avelvety skin coves its juiy fragrant lsh; itis especially enjoyed plain in juice and in various desserts, such as the alassic peach mela, apricot Otten eaten cried or candied, ts orange flesh canbe mushy if picked before fully ripe: the kena inside the stone contains a toxic substance, inedible stone cherry ‘An essential ingredient in Black Forest cake and, candid, in take, when atlicaly colored and favored, tis used asacocktal garni nectarine Differentiated trom the peach by its smooth, more colortl skin and by ts mor favor flesh; ike the peach, tis eaten raw or used inoetan desserts. aFoo uits berries Sal lsh fruits containing one or several usualy edible seeds; when they ‘grow together in clusters, each uit is called a seed black currant currant Black bey primarily used to make coulis, jellies, wine and Small ed or white currant primatily eaten cocked due tots sour liqueurs such as créme de cassis, an ingredient in kr taste its juice can replace vinegar in salad cessing. ‘gooseberry blueberry Larger than the clustered berries iis especialy popular in Europe; the Little known ouside is native Noth Ameria, itis British useitto make a chutney thats served with mackerel Primaiy eaten plan or in desserts; he lowbush Vvaey is the sweetest. bitberry red whortleberry Although not elated to it, this bery of Europe and Asia Closely related to the cranbery this small art berry is resembles the blueberry andi used ike it somewhat biter and rarly eaten ra it is used instead to ‘make sauces, jams and dessertsFooD fruits alkekengi Covered in athin, inedible membrane, iis slightly tart ‘and not very ste: oftn used to mate jams and jellies because ofits high pectin content rape Tis variously colored tutte vine is enjoyed worlduide either plan, cooked, died orin juice tis also the main ingredient in wine cranberry Too rl tobe eaten au, itis primarily used for ‘making desserts, sauces or juice; a tradtonal acoompanimentto turkey in Nort America blackberry Giows on canes as does the raspberry, and is used lie that fruits not to be contused with the fruit of the bramble bush, wich grows several meters high raspberry strawberry Generally rd, there ae also diferent colored The cultivated stramberry was bred from the smaller varieties; sight tart and very fragrant, it makes and more fragrant wld strawberry; itis very flavorful an excelent coulis that canbe incorporated into ands used raw or cooked, primarily in desserts cessesFooD fruits dry fruits Otten called nuts, theseits usually have aad dry covering called the shell that encloses an eile kerme “e069 @@ sinkgo nut pistachio nut ‘macadamia nut Edensively used in Japanese cooking Its greenish kemel is covered with abrown skn;it_ppularcandy ingredient, itis ofen sold bul ile known in the West, this nuts is extensively used in Mediterranean and Asian Coated in chocoae or honey; tis also a either eaten sis ors used in Asian ‘cooking, aswell asin pastry and candy making populr ingredient in mined vegetables, dishes cues, salads and desserts. 2. pine nut cola nut pecan nut Eble sed inside the cone of certain Used in drink preparations such as Coca-Cola it Native to Nort Ameria, tis used to species of pine that is ofen used in contains stimulants that ae lightly less potent tan ‘make certain savory dishes and ‘ooking and baking. those in cote. humerous desserts, such a the traditional pecan pie, cashew almond This fut of the cashew ree is always sold Primarily used to garnish chicken and fish, and shelled; shel is covered by a juicy Heshy tomake almond pasta, candies (nougat and edible lyet known asthe cashew apple. pales) and an essence tat avors Amaretto anda variety of foodstusFooD fruits hazelnut beechnut Primarily used to make paste, butter or a Fruit ofthe common beech tee, its kind of lour used in cakes and cookies; walnut flavor resembles the hazelnut’; more in candy making itisofen combined’ A green covering the husk, coversthe shell: the walnut is avortl toasted than raw it also yields with chocolat, served as an appelzer, or added toa variety of desserts cooking ol salads, sauoes and main dishes. chestnut Designates the fut ofthe chestnut tee Europeans often serve it with game and pouty. When puréed, it isthe main ingredient inthe dessert known as Mont Blanc coconut The whitish meat, known as copra, surrounds a cavity containing arefeshing Brazil nut liquid, not tobe contused with coconut ilk, whichis derived from the gated flesh Otten served as an apptizer its also made into candy, such as when chocolate coated. epiaes coconut in some recipes.Foo fruits citrus fruits Someta acidic fruits with ahigh vitamin C content comprising numerous sections and covered with a ind ies: ‘hat hasan external ayer called es Intensely ragyant and used like the lemon; it is an essen ingredient in ceviche, raw marinated fish dish, kumquat Sima its fut, 75 ton ong with a sweetener rnd ‘hal can be eaten unpeeled is ava is enhanced tough light steeping. mandarin Similar toa smal, slighty flttened orange, itis ess acidic than mest ius ts andi often eaten ass, itpeels easily. bergamot Because its greenish esis inedible, tis primarily used forthe zest and essential il dived from ts rind, especially in Eas rey tea orange Widely avaliable, itis often eaten plain or in juice, and it goes well wth duck; it yields a lavor essence and an essential ol lemon Highly acidic, itis especialy use to flavor ‘various recipes and enhance the favor of certain foods itis te main ingredient in lemonadeFooD fruits citron Extensively grow in Corsica and srl, this somewhat dry fut rarely found tresh and is mostly sold candied, grapetruit ‘The pink grapetutis sweeter and less biter than the white one that as yellow tes iis tte cu inal and eaten plain, with a spoon, pomelo Extremely popular in many Asian countries, ithas only recently Deoome availabe in the West less juicy than the graperut, it is mostly cooked or candied. a7FooD fruits melons Related to squash and cucumbers, these tender rut are juicy sweet and ereshing; hey are primarily consumed aw, casaba melon The flavor ofits creamy white flesh, often less fragrant than that of her melons, can be enhanced with lemon orlime juice honeydew melon Owes is ramet its very sweet, gree lsh its smooth rm rind turns creamy-yelow as itripens, muskmelon Named forthe characteristic musky smell of its flesh; it has 2 {textured nd and is flavortl flesh i pink or orange cantaloupe This orange-leshed melons characterized by its patterned textured ris; the most widely clivaied variety isthe charentis,Foo gen melon Small round melon with hard smooth ribbed rind its very july lsh ether dark pink or pale green, canary melon Has sweet whilish lsh thats rose-tinted near the central cay i becomes very fragrant when ripe watermelon This thitst-quenching fut, named for its high water content, primarily eaten plain, in slices, ~ 49FooD fruits pome fruits Fruits where the flesh covers an inedible entra par, the cor, comprising aoetain umber of seeds called pips. quince pear Fritofthe quince te, native to warm climates; naib rats ‘Among its many and varied uses toms the bass for ait ‘radtionaly nade inl jams and eles. brandy; picked before fully rie to prevent the sh fom quiring a granular texture, Japanese plum wile Has thin skin, sometimes coveredin etal, tha eelosjiy, 1 Thee are 7,500 known varios; suse to make cider and iso eten Someta sou — "ass some ‘aw or made int juice, jelly, compote or desserts, such as pe or studFoo tropical fruits variety of fits, usually of exotic origin, more or less available in the West. kiwi Ij, slightly acidic green flesh has a tamarillo high vitamin C content dicious pain, ts Within the inedible skin theres afm, downy skin is generally discarded, slighty acidic lesb I very ripe, itcan be although itcan be eaten eaten rat, otherwise, itis often cooked lke avegeabe. tongan Stove tut eaedt the ici, whose whitish translucent lsh is sweet andjicy:the peled and stoned fruits often eaten plain, horned melon isgen lsh conan st eile seeds, similar those ofthe curr its oten peeled and then sma in fol, ‘Within the inedible skin that hardens a the fruit ages, there isa sweet iy white lsh tha sve na sedionstisealen ass, ke an range mangosteen pineapple Jacktrtt Once tena in has een banana This very large futhas edible seeds than can be ‘removed, itis eaten raw, cooked orn Eaten as is, sautéed, ried or flambéed boiled or roasted; te starchy flesh is eaten asa fruit [uice in North America, itis with rum; itis a lassie garish fr ioe- ‘or vegetal, eer a or coke Traditionally served wit ham. cream dishes and is also used in mutins and cakes. plantain Nicknames the “cooking banana, this stapl2 of ‘ican and West Indian cooking is inedible when ray; its primarily eaten asa vegetable, ether steamed, roasted of fie,Foo fruits Jujube Jaboticaba ite Somewhat ky stone tut eaten eshte Known outside Brats eaten ais, ike grapes, or ‘ts juey crunchy translucent flesh is more or hie, aw or cooked ie the dee, mado am, juice or wing is tanslucent esis —_fagrant than th longa ison eaten aither wie or pink raw and the Chinese sere twit fish or mea guava - sapozilia ‘ery popular in South America, its Has juicy ragrant slighty granular feayanslhly ace esh seen flesh that tastes like honey and raw cooked, who without the skin arias; tis easy opel and iseaten aud seods ra or cooked Japanese persimmon rambutan This national uot Janenisoen The shell, covered in sot spies, pits east reveal lsh fig «ate plain, wih spoon the uy tke the ih but es agra is used ike the ith Among its many vrs are te ack, the gren andthe purpe fig, whether frash or rig, tis mostly eaten ra, butcan aso te cooked, vatey i ealen lke an apple passion fruit pomegranate Within its ine skin thal wrinkles when ‘The edie pais the smal, vey juicy teres rip, there isa highly aromatic gelatinous enclosed within the fut membranes; tis used pulp; delicious pain, itis used to favor fut tomake grenadine syrup, an ingredient in putohes and cocks hints and desserts, veFoo fruits prickly pear carambola Aslan pear Fruitofamember othe cactus family; Within the delicate exible skins ajuiy, slighty acd lsh Most popular Asian ru, primarily eaten the spines and skin should beremovad_—thatcanba eaten raw orcooked, as fut or vegetable. plan; is lesh is sweet and juicy, ik the hetote eating the tes, plain or sprinkled pears, and cruncty, like the apple’. with lemon o ime juice ‘mango ii Fruitwith afatiened stone anda skin that cherimoya shouldbe discarded stints the mouth its mostly eaten ripe, but teljoa sometimes used green as vegetable, Ha sweet fragrant, slightly granular flesh ter peeling, it ‘eaten rw or cooked, plain or in various desserts The skin and the seeds inside te slightly (granular lsh are inedible; he feshis sprinkled wth orange juice and eaten witha spoon durian Lage tuitthal emits acisagreeable odor when ripe its sweet cream flesh soften eaten plain while the seeds ae used like nuts, papaya pepino Is usually orange, july Hes is eaten ke the The orange or yellaw flesh slighty melon and contains spicy. edible seeds; when _—_starhy. Before fully ripe, itis ttn cooked green, itis eaten like winter squash. and prepared lke a squash; once ripe itis alan like amon,FooD spices Plant substances, often of exotic origin, used primarily for their flavor and pungency to enhance the taste of various recipes. juniper berry clove allspic Fru ofthe juniper tre wth a resinous The cried oral bud othe clove tee. Whole ‘Also called Jamaican spo; itis used to smell and sight bitte flavor, it is the basis its often used wit ham or simmered onion flavor savory or sweet dishes an certain for gin and also flavors marinade, dishes; when ground, it favors items such Hiqueurs. sauerkraut, meat and pts, a gingerbread ore e ee ‘white mustard black mustard black pepper Its seeds are larger and less pungent than Thetlavortu pungent seedshave ahigh _Themost pungent and aromatic ofthe peppers, it the black mustar’s and ae used especially conoentaton of essential they ae comes from smal bees thal are picked while ‘to make American mustard used whole, ground or asa flavoring sill green, then died agent SoS 5 ‘white pepper pink pepper green pepper Small beri picked when very ripe, then cried and These cried beries, wih a delicate agrant and Small beries picked while til geen and usually skid; this pepper is less pungent than black mildly pungent favor, donot graw onthe pepper dado preserved in brine o vinegar his pepper is eppet. tre but on another plat itis used lke peoper rie but very fragrant. ieFooD spices me \ caraway saffron cumin is sharp biter favor enhanoes the favor of The mos expensive spice, actualy derived Extensively used in raitonl Arab, Incian stewed dishes its used primariy in Ester ‘romthe handpicked and dried stigma of the and Mexican dishes, thas a strong smell and Europe India and Arab countries crus lower tis an essential ingreient in ‘warm, slighty bitte favor. pala and bouilabasse, curry ‘turmeric fenugreek Aslaple of Indian cooking, the pungency of Similar o ginger, its cooked and ground into Once roasted, the seeds have a bitersweet this blend of spoes varies, depending on how powder, among other uses, iis added to aftertaste; they ae used in Indian cooking ‘much pepper or chiles used. Ingian curries and chutneys and provides the of, when sprouted, added to salads, color for American mustard ‘cardamom ‘Thepodis green, brow or whit, depending on ‘whether it was sun-or oven-dried, or bleached; ts cinnamon delicate peppery flavor characterizes Indian cury. Dried bak ofthe cinramon tre, sold in sticks, ground rasan essential oil itis ten associated wit candy, DQ ‘sweet dishes and hot drinks. nutmeg Sa lis flavor complements milk products but quickly ‘decreases once the mut is ground; its red ‘membrane, known as mace, is also used a a spice. voFoo spice: bird's eye chile jalapeno chite ‘rusted chites Small, intensely hot hile; removing the Relatively mil chile, natveto Mexico and sold Dried rushed chiles that contribute flavor and seeds and interior membranes alleviates the es ried or marinate it turns red when ripe. spiciness oa varity ofecipes; hey ate fiery taste cormmonly used in pasta dishes. & dried chiles ‘cayenne chile paprika ‘The smaller cried chiles ae generally Dried ed chile powder used specifically 0 Extensively used in Hungarian cooking, this somewhat slrongerthan the frge ones, which can be make Tabaseo®sauoe; itis so hot that one __~hot powder combines cried sweet ed pepper and red dy-roasted before use to bring out their pinch enought season an entre dish chiles; itis usedto llavor and color numerous foods, ‘lav such as eggs and potatoes, asafetida The dried gum derived from two species o giant ‘ene, i's unpleasant smell dissipates with cooking, itaddstavor to vegetables, fish and Indian sauces ajowan Highly ragran, it tastes like thyme; among other uses, it sade to starchy foods, lagumas and Incian waters. garam mai Inian spice blend of which there are countess ‘ates, some numbering upto 12 ingredients its used to season pias and meat dishes. 56Foo cajun spice seasoning marinade spices tive spice powder Iisspiciness enhances the flavor of agouts and mixture of spices added to ruil and vegetable A blend of five ground spices used in Chinese ‘Cajun dishes; its also sprinkled on meat and fish preserves, chutney and vinegar, ts composition cooking; it includes star anise, cloves, fennel seeds, before they are barbecued or roasted, varies cinnamon and pepper chili powder ‘ground pepper ras el hanout Spiceblend composed mainly of ed ground though one othe most widely used cooking Very fragrant Maghrebian spice blend with chiles, whose strength varies depending on the spies it loses its avo faster than tied lowers among its up 1050 intents; chiles usec itis widely used ofavor and color eppercoms, rom which itis derived, itis used ofavor game, couscous, rie and vie and pasta stews called tines. sumac poppy seeds ginger Dried betes, sometimes ground, witha Their uty flavor which intensifies with A staple of Asian cooking and a classic slightly acid, lemon taste; it's very cooking, works especialy wal in bread, gamnish for sushi: itisalso used ground, popular inthe Mile East, especialy in cakes and pasts; also yields a especialy in brea and cookies. salads and fish dishes. cooking ol ovFoop condiments Natural or artificial substances used in cooking to bring out the flavor in a dish or to complement it. s tamarind paste Made rom te ut ofthe tamarind Tabasco? sauce Worcestershire sauce te, tis sig aciicpat used Native to Louisiana, this sauce is made from British sauce whose exact recipe is kept secret by the ‘asa foodstuff and as @ condiment in crushed red chile peppers and is so pungent ‘manufacturer; its robust flavor goes well in vocals, Asian cooking. that afew drops ae enough to season a sauces, soups and many ole shes ‘ole dish vanilla extract tomato paste ‘Aomatc substance extensively used in bekng; itis often Tomato coulis duced unfit turns sof aici ingens hat are estas than eal no paste tis used o make ragous ‘anil, which is mor expensive and sauces. tomato cout hummus tahini Tomato purée of medium thickness that Lebanese condiment made trom purée chickpeas and Thick ream nuty-tasting paste, mae of isserved either hot or cold, sa sauce sesame oll,commanly served as an hors Coeuvre or ground sesame seeds; iis added to sauces wit crud, and served with brochetes, bread, rut and vegetables, 38Foo hoisin sau soy sauce Thick spay sauce made fom soybeans andl cred chiles; ‘Akey condiment in Asian cooking this enhances braised foods, is served wth Peking duck andis sed extremely salt sauce is made trom asa marinade soybeans and is used as a lavoring ingredient, dip or marinade Powdered mustard ‘wholegrain mustard Dijon mustard Can be incorporated into shortening, Native to Meauy, France, this mild spicy mustard is made _ Ths strong mustard comes from Dijon, Used as.a seasoning or mixed with water from party crushed seeds, giving ita grainy texture France; itis served with meat and is used in to make apaste that resembles prepared making sauces, salad dressings and various mustard kinds of mayonnaise German mustard English mustard ‘American mustard Medium strong and slightly sweet Very strong mustard, sald ether prepared or powdered, Very mild the traditional North ‘stad that goes well wth sausages traditionally served with roast bee and ham. American accompaniment to hotdogs and del meats and hamburgers its bright yellow calor comes from turmericFoo condin plum sauce ‘mango chutney harissa Swee-a-sour Chinese save “Thick swes-and-sour eh originating in naa and madewith This chie-based pure is very popular the primarily served with deep-ieé or mangoes, sugar and vinegar itcanbe served with variety of idle Eastand North Aca; i used as is roasted dishes, suchas pork a roast cists. or xed wih both anid isa ey ingredient luck incousoous za Hees fh wasabi Very spicy Indonesian sauce made from tts very pungent taste enhances meat chiles tis used asa flavoring ketchup ingceient, condiment or hors doeure Medium spicy, aitonlly English tomato purée made ancl ess, ces oanass sal sauce from numeiousctfent eipas omisatinl table salt coarse salt salt A standard able condiment and also This somewhat refined version is sometimes used in cooking Unlike rock salt, hich is whiter and commonly used in cooking, itis oto sweat vegetables and preserve foods ‘comes from the subsoil, his usally always retned ‘grayish salts derived trom seawater through evaporationFoo balsamic vinegar rice vinegar ‘Wel-known condiment made tom sweet tis made from fermented ree wine and is very white grapes and aged in wooden casks popular in Asian cooking; he Japanese version its low acidity makes it ideal or use in isswee while the Chinese one is spicier. salads or in hot foods, apple cider vinegar malt vinegar wine vinegar Cider-based product whosesrong ate makes Made rom sprouted barley juice, is much too strong for White wine vinegar i ess fragrant than the unsuitable for salads; itis used primarily for salad dressings; itis used insta o make mited pickles red he former goas wel with fish and deglazing or as an ingredient in shad and chutneys. seafood while the later brings out the flavor sealond dishes. of blender foods 81Foo herbs Aromatic fresh or dried plants used separately or mixed to bring out the flavor of recipes; they often make excellent infusions, Used primarily for its leaves and seeds, it Extensively used in making candy (licorice) and ‘The dried leaves must be used sparingly; it imparts flavor to vinegar and pickles as well liqueurs (pasts), its edible leaves and seeds can flavor isan ingredient in bouquets garnis and is ‘as to salmon and herring, ‘savory as well as sweet dishes. used to flavor soups and stews. ; BZ basil sage Wild, slightly more flavorful variety of A popular choice for seasoning tomato and pasta ‘ts pungent flavor complements a variety of dishes; itis ‘marjoram, extensively used in Mediterranean dishes, it is also one of the main ingredients in pistou often used with pork, duck and goose, as well as in cooking, it goes especially well with tomato and ltalian pesto. Italian veal dishes. dishes. ‘tarragon ‘thyme mint Hasa slightly biter, peppery anise flavor that Used with parsley and sweet bay to make bouquets Gives a refreshing taste to numerous sweet and ‘complements bland foods; itis often used _gamis; because it withstands lengthy cooking, itis a savory dishes, such as lamb; its aromatic essential oil with chicken and is always used in béarnaise popular choice for flavoring soups and stews. is used to flavor candy, liqueurs and many other types ‘sauce. of food. eeFooD herbs te parsley chervil savory The smooth fla-lafed parsley sess bitter and more Has asuble delcae teste ands used ike parsley; Reminiscent of thyme, savor enhances ‘ragrant than curly-lafed parsley; tis used to tavor itis olen included with tarragon, parsley and chives legumes, meat and stuting; tis also used to numerous recipes, sucha tbboue ina vadional blend known as fines herbs, favor vinegar anid goat milk cheeses kate) a2) corlander hyssop borage ts leaves are used like parsley and it has edible The highly aromatic leaves are mostly used Delicious in yogurt, cream cheese or rmusk- and laman-scented seeds; the roots can be insalads, soups, ragouts and fu plates, salad dessin; the young leaves can be substituted or garlic as well as in some liqueurs, suchas, sed in salads, Charteuse and Beneicine, rosemary lovage lemon bam Is airly pungent, aromatic vor i very popular in Resembles celery but with a stronger ts lemon-scented leaves ae used eatensively sothem France and in aly, where itis used aspecally flavor iis patcualy tasty with potatoes in Asin cooking: i goes well wit biter in sauces and marinade, and with roast meat. and also goes well with ragouts, sauces foods. and slats, 63FOOD cereal Plants that are often cultivated on a large scale; their grains have been a major food staple for humans and tive wild rice spelt wheat universal staple, used asa side dish in Seeds froma North American aquatic plant is Wheat vary wth smal brown grains ‘sweet and savory dishes such as risotto and ‘ihe and higher in protein than rice and has a that, once hulled, can be used like rie, paola ad fois by-produls (noodies, strong nutty aor. tis sometimes mixed with sake) other kindof ice wheat oats, ye Cereal ulivle fri grain, of gat Otten eaten as poride, its also an ingredient in Yields aflou that can be combined with signtcene in human fod production; is dae squates, ruitcrip toppings, mins, cookies wheat lourtorake bread tis also used used to produce foodstuffs such as flour, ‘and pancakes. in brewing (beer) and distling (whisky), bread and semolinaFooD cereal buckwheat Ealen in soups and as poridg, itis also ground into a flour Traditionally used to make crepes and pancakes, oe com Native to America, its eaten as a vegetable, made into opcorn or ground into lou; it also yields asiarch, a syrup ‘anda cooking ol millet \Withits strong flavor, itis mostly used for making pancakes and porridge; when sprovted and ground, millet isan ingredient in beads and mutts. barley © 3 Barley canbe ether hulled or peared toremoveits . ° cuter husk: itis often acd to soups and regouts and isalso made ito malt or breving beer triticale quinoa amaranth ‘Awheat and ye hybrid, it is masty Grains shouldbe thoroughly rinsed before cooking: it ‘These highly nutritious, lightly used o make copes and past, issad in South Ameria to make an alcoholic drink peppery grains canbe eaten ass after called chicha, ooking, sprouted or ground int ur 85FOOD cereal products Cereals that have been processed in various ways to make ground (flour, semolina), unground (rice) or manufactured products (bread, pasta, noodles). flour and semolina Products obtained by ainding grains and cereals; semolina is usualy coarser and more ‘granular than flour Without a macifi, these words generally aforto wheat. ‘semotina Refers tothe granular flour derived from hard whet, ‘used to make pasa ine semolina can aso be eaten as cereal cream of wheat). all-purpose flour ‘unbleached flour This blend of ground hard and soft ike white lus, it comes from grinding wheat wheat has many uses, buts primarily grains rom which the bran and germ have been sed to thicken saies oto make remove, but itis not aricialy whitened, bread and pasty. couscous Hard wheat semotina that is formed into grains and used to prepare an eponymous dish ofthe Maghreb it is traditionally steamed over broth cat flour Since doesnot rise during cooking, it must becombined with wheat lour to make bread and other leavened producs; it makes these products heavier cornflour Primeriy added to crepe, cake, mufin and be rmixes; it mustbe combined with wheat four ifthe mixtures intended to se. whole-wheat flour Because tis praduced by grinding the entre grain, none of the nutents is ost; ‘he orain’s outer ayer, known a bran, gives ita brownish color. 66FooD cereal products rice Rice is commercially classified by the shape ofthe grain and the processing it has undergone before being packaged ‘white rice brown rice Milled sce from which the bran and getm have been removed; tis Because it isnot hulled the grains retain te bran and germ; offen enriched to compensate fr the loss of nafrens its highly nutritious and has a stronger vor han white tice Pe tice basmati rice More nutitious than white ioe, ithas undergone a steam pressure Variety of fine-grained rice native to Indi, process prior to milling, to preserve the grains vitamin and mineral prized forts aroma and ight texture, content orFooD cereal products bread Food made from flow, water and salt often containing an agent (leaven or yeas) that makes ise. croissant sah ring-shaped oltadionaly coated small aered ot pled dough, requenty Ih amare set ua ly served warm, eaten asa plano tf pasiy tis also used 19 with cream cheese. make hors d oeuvres and sandwiches. eat loat Baguette made so itcanbe easily broken into pines by hand. black rye bread Made rom rye flour, his dense strong- tasting bread goes partoualy well wit seafood and smoked foods. baguette This light rusty, typically French bread is olten served wih 2 meal an also goes Wel With cheese and pat must be eaten fresh, French bread ‘Long crusty lat resembling an oversized baguette lays esh somewhat longer than the typical baguette Greek bread ound oa with a golden crust, sometimes sprinkled with sesame seeds olive bread is one ofits many variants 66FooD cereal products Indian chapati bread Indian naan bre Fiat rusty, slighty uty bread eaten warm wth vegetables ‘The yogurt in the dough ofthis sf light sweetish bread helps it and rie of used as a spoon fo scoop up fod. vise itiseaen plan or stfed. phyllo dough Flexible wafr-hin dough of Greek origin, usedto prepare hors icasivawwe Wiad «oeuvtes and pastries, such as bakava, Light and crusty unleavened bread, eaten mainly during Jewish Pessover; itis easly digested and has along shel lite. pita bread tortilla Fiat bread originally trom the Middle Eas: is crust forms @ Disk of unleavened bread made with com lou thai the pocket hat canbe filled with ht or cod kindof stuting. basis for many Latin-American dishes it canbe eaten pi with a filing or cooked. 69FooD cereal products Russian pumpernickel German rye bread "Made wih amisture of wheat andy lu, ithas atin but resilient Dark dense bread witha strong, slighty acidic ase, mace with ye and crust i goes well with soups and ragout wheat flour it has ong sel ite ‘racked rye bread Danish rye bread Thin crusty flatbread made with rye flour usualy eaten with This bread is usually sweeter and lighter han German ye brea; it often cheese, contains molasses, Jewish haliah ‘Scandinavian cracked bread Ligh soft sweetsh bread tational served onthe Sabbath Thin crusty flatbread usualy rade wilh wheat or rye flour itis generally and ther Jawish festival; itis usually raided ‘served with soup, salad r cheese 70FooD cereal products Irish bread ‘American corn bread English tat ‘The crust ofthis bread is marked witha The crumb ofthis com lour-based bread is golen in colo; it Thin-crusted, round or rectangular bread ‘1033; s made with baking powder, is easy to make and very popular in he southern United of British aig; its primary used to \which gies ita cakelike consistency ‘States. maka toast, canapés, croque-monsaurs and sandwiches. se & multigrain bread white bread Usually contains 80% whit flour, whole wheat lou oramixtue of Bread made wit white flour thal comes inavaity of shapes, thickness ‘the two, to which ther cereals (ots ye, ec) are added and textures; its les ntitius than wholemeal bread, farmhouse bread ‘wholemeal bread Is thick often floury crust and slighlyacidic-tastng interior can last long Because itis made with whole wea lou, itis highty time without becoming sae; itcan be use in a variety f ways, nuttious and contains more minerals and protein tan white bread. nFooD cereal products pasta Made rom hard wheat semolina and water, shaped into various forms and didi is an essential ingredient in Kalian cooking tats bought ready-made, se rotint Because ofits spiral grooves, really holds meal, rigatoni cheese and vogotabl sauces itis als ideal fr salads conchigtie This ly large tubular pasta is Saal sel Shaped asta an be suitable fr serving with al kinds of served wh a sauce or added ta soup sayoes because they cling tit ready. or pasta salads fusilli ditali ‘This spira-shaped pastas thinner and longer than roti, ‘Short ube-shaped pasa thal resemble ‘but can replace it in most recipes. fat macaroni, used especially in broth ‘and vegetable soups. tortellini gnocchi elbows Pasta tule wih meat or cheese and (Otten made from a poate or semoina dough with ‘Sometimes used ina salad, his ype of sometimes colored with tomato or ‘eggs and cheese; itis usually served au gratin, as an macarons also served with tomato or spinach; itis delicious with tomato ot apoelzs cheese sauce. cream sauce, veFooD cereal products penne Tube-shaped pasta with diagonally cut ends, often served with a spicy tomato ‘sauce ina dish called penne alerabila ravioli Pasta stutied wi mea, cheese or vegetables; a classic way fo serve itis with tomato sauce, sprinkled with grated Parmesan, AL cannelloni Ths laity large tubular pata isusually sited wth meat o cheese, covered wi tomate sauce and baked au gratin Flat ribbontike pasta made with spinach and eggs, spaghelt (One of the best-known forms of pasta fettucine ‘andthe most extensively usec it is Thicker but not as wide as tagltell, traditionally served wth tomato or ‘this pastas often served wit Atredo meat sauce, sabe spaghettini Thinner than spaghetti but thicker than angel rit pasta of vermicelli noodles; it is particularly wel suited to delicate sauces. & spinach tagliatelle lasagna These wide sips, geen if spinact- ‘taored, are combined witha alternate layers to create the eponymous cish, ‘rationally srved wth meat sauce, 3FooD cereal products Asian noodles This pasta is a staple of Asian cooking, generally classifi according to itsmain ingredient wheat, ice, buckwheat or mung beans. rice noodles bean thread cellophane noodles ‘Wide ribbons mage wit rice flour and wate; they are often added ‘Transparent nodes made with mung bean tour; before adding to soup ‘them toa recipe, they must be soaked in hat or warm water, soba noodles somen noodles tudon noodles Made with buckuhea fou these Fine whitish Japanese wheal noodlesthat go particulary These Japanese wheat noodles are thicker noodles are used axtensvelyin Japan, wel in salads and soups than somen noodles; among their various ‘where they are mainly served cod, ses, they can be added to soup, salads with soy sauce 74 ‘and sautéed dishes.FooD cereal products tice papers ‘Thin semitransparent sheets made wit ice flour, used in Asia to prepare, spring and imperial ol won ton skins Delicate sheets of wheat pasa that are sted with meat, seafood or vegetables; an essential ingredient in won ton soup. egg noodles rice vermicelli \Wheat noodles made with eggs; hey are boiled in wate, then tied and Fine ioe noodles tha are ried in ol and shaped into used to make chow main, net tats filled wit various kinds af Asian too. ~Foop coffee and infusions Aromatic beverages derived from ground beans (coffee) or dried plants (tea, herbal tea) that are combined with boiling water. coffee The seeds ofthe cote tre can be used to prepare an extremely popular beverage, crunk ht or cod (ied coffe), anc wel known fr its stimulant propetes. roasted coffee beans green coffee beans Roasting beans bya dry method at high temperature The green bean main fs for many yeas bu the enhances the coffe flavor and aroma, roasted beans quicky lose thei favor. herbal teas Infusions made with aromatic dried herbs or plants, usually considered to have calming, digestive, tonic or curative properties. chamomile Herbal eas made from the flowers and leaves ofthis plant ae considered to have digestive and calming properties. linden verbena Tree whose dried leaves and flowers Herbal teas made from ths native ca be made ino herbal tas, European piant ae believed to have considered to have calming, sedative @— ——“igestve and seative ropes. and soothing properties. 7Foo tea Infusion made from the dried leaves of theta tee crunk hot or ied its the world’s ‘most popuiar beverage after water tis sold in bags or loose. green tea black tea This unfermented products very popula in China, Japan and Made froma eaves tha are fermerted and then tie, it "Musi counties; thas more bitte taste than back tea represents more than 96% the ctl worldwide production of tea ‘oolong tea teabag Seritermented ea, thas astronge favor than green tea butismore Filed with ground leaves its often less flavor han loose ta ceiae-asting than black ta whichis composed of whole leaves.Foop chocolate ‘Smooth paste made with cocoa and sugar, extensively used in making candy and pastry and often eaten plain, as bars or squares. white chocolate ‘ ‘Sweet and creamy, itis made from cocoa bute, sugar and cocoa condensed or powered milk The key ingredient in chocolate; grinding the bean o the cacao tree produces chocolate liquor, which yields cocoa bute and ‘cocoa powder dark chocolate milk chocolate Includes semiswet and bitter chocolate, which contain from 35% to 70% Made with chocolat liquor and cocoa buter mixed with powdered chocolat liquor, tis often used in cooking and is also eaten pln ilk; it cannatbe used in cooking because the milk solids it contains ‘bum when heated weFOOD sugar ‘Sweet-tasting foodstuff derived from certain plants; the most common varieties of sugar come from sugarcane and sugar beets. granulated sugar powdered sugar The most commonly used sugarin cooking and White sugar in powdered frm, being; tis white, tly refined and composed of containing about 3% com or wheat small crystal, siatoh, added to prevent caking; itis Used mainly for icing and decorating, % g brown sugar tock candy honey Fine, only sight refined sugar White or brown sarin very age crystal form it'susedl Substance made yee tom flower crystals tha stil contain molasses; it especialy to sweeten Huts in brandy nectar it color ane flavor vary hasa stronger taste than white sugar. depending on the nectar’ origin, molasses com syrup maple syrup Thickliqud rescue rom the process of Thick sweet syrup used extensively inmaking candy Produced by reducing sugar maple sap it converting sugarcane ito sugar, is used and pasty {is used to make various desserts and to tormake rum, candy, sot cookies and pes. accompany pancakes, poach eggs and ‘lazeham, 79fats and oils Foo Animal or vegetable fatty acids in solid or liquid form generally used to cook, flavor, thicken or preserve foods. ( i sunflower-seed oil This delicately lavored lis the main ingredient in margarine and dressings; it isalso used for ryng sweet foods. 3 margarine Fett acid used a.a substitute for but; those made with vegetable oi contain no cholesterol cor oll alive oll Has relatively itl awor or odor one This extract derived fom olive pulp is of he most ubiquitous ols, used for essontial to Meiterranean cooking, both for cooking ying and seasoning foods. preparing and seasoning recipes. peanut all sesame ol Heat-esistat, mild-tsting ol equally wel suited to bry poder Aeon evcing irl ‘tying and to dressing salads Sera ty its ih ata toasted-nut favor it's not wel suited to high temperatures, tard shortening Pork fa albackis rendered into shortening whereas side pork Substance produced by tendering pork (lt streaked with lean) provides lardons and bacon, fats used forthe lngthy cooking of certain ragous, and for frying and for ‘making pastyFoo dairy products Foods produced by processing fresh milk; they are used daily in Western countries, where they are known for their high calcium content. yogurt Semisolid substanoe produced by milk ‘ermentaton andthe action of bacterial cults; ican be eaten as is or cooked. butter ghee Feat rich substance produced by Clarified butter originating in Asia and chutring cream; tis used in cooking or tadtoraly made rom bao milk tis is addedto various recipes for saoes, very popuia in naa and in Ara counties pasties and creams, cream This products obtained by skimming milk and is classified according to its mk ft content itis used extensively in cooking, a is or whipped. whipping cream sour cream With arminimur 30% milk fat content, hiss the richest cream itis Has thick and creamy consistency and is oblined by ‘often whipped and used to make and decorate various desserts, such fermentation and bacterial anton itcanbe used to ascream puts flavor or garish recipes. 8Foo lairy prod milk Highly nutritious white liquid secreted by some domesticated female mammals and consumed a fod; used alone, the word refers to cow’ milk homogenized mitk goat's milk Nik processed so theft particles remain suspended ‘Whiterandstronge-tastingthan cows milk is also insted of rising tothe surtace; varieties include whole, easier to digas. patially skimmed or skim, evaporated milk powdered milk buttermitk Milk rom which a significant percentage of Dehycrated milk tha! canbe stored for one year “Tangy lui that separates from cream the water has been evaporated: it has high without refrigeration ifthe container remains during churning; today, commercial milk content and is used primarily for unopened butter is made by ading bacterial making desserts culture to milk weFoo dairy products goat’s-milk cheeses Cheeses made rom goats milk, whic is sometimes mixed wth cows milk; hese mmedium-stong cheeses havea smooth texture anda high water content Chavre cheese Crottin de Chavignol Fresh rndless cheese that has a tangy, mld Last; tis Soft French cheese with and thats covered in mold tis sometimes avored wi herbs eaten fesh or chied and, ait dies, is flavor becomes more pronounced. fresh cheeses Nonrgened cheeses thal contain upto 80% wal; they ae smooth and mildor slightly tangy, they spall quicky. cottage cheese Lowi fat and grainy in texture; it works ‘wells a spread or can be added to salads, desserts and saves, mozzarella This naive talian cheese asa rubbery texture andi mer than other cheeses; itis the ganish of choice for pizza. ‘cream oh Made with team, whichis sometimes mixed with mil; tis smooth - and spreads easily, and is used as a spead ors a dessert ingredient (eg. incheesecae) ricotta Granular cheese witha smaoth moist ring; tis sed in tlin cooking primarily for stfed foods and desserts,FooD dairy products pressed cheeses Ripened cheeses that re also cooked and pressed and contain es than 35% moisture; hey usualy have afm compact teture and ahard rnd Emmenthal Characterized by large holes, this mild Swiss cheese is very popular in fondues and au gratin dishes, Romano Native to Rome, this dry granular cheese is made from cow, ewe or oat milk ora mixture of all three its mostly used in grated fom. Raclette Cheese spectcally made to be used ina Gruyére ‘rational eponymous dish that originated in ‘Swiss cheese with small hoes called the Valais region of Switzerland, “eyes anda medium-swee ste, extensively used in cooking ether ass, ‘raed or meted. Jarisberg Norwegian cheese with arg holes that has a characeristicnuty tase Parmesan Strong-smellng Htalian cheese with a Ayainy texture, sold in rounds or ‘rated: itis a popular flavoring ingredient, especially for pasta dishes.FooD dairy products blue-veined cheeses: ‘Also called “biue cheese it usually has a crumbly texture, is veined wih mold and as @ ‘pungent peppery taste, Gorgonzola Danish Blue Native to ay and recognizable by it textured gay rnd, Native to Denar, thas a pungent flavor, creamy texture and 2 spotted wih mil fat content of up to 60%. Roquefort Stilton ‘The best-known ive cheese, criginaly rom Roquelor, France: tis English cheese witha frm bu crear texture itis often served wth ‘mace from ewes milk and goes well with pears, ceam and bute. ‘racers and port 55FooD dairy products soft cheeses Ripened but neither pressed nor cooked, these cheeses havea soft, creamy terture and a semewhat velvety rnd, which i often exible Coulommiers Native tothe area around Pars itis similar to Bri but smaller it contains from 459% 0 50% milk fat Camembert ‘Soft and easy to spread, France's most famous cheese is smaller and slightly firmer than Bri, Munster Cheese wit a powertul penetrating ‘odor, originally fom te Alsace region; ithas acreamy texture anda smooth ‘moist rnd Brie Native to Brie, near Pais, itis one ofthe best-known French ‘cheeses; among ils many varieties the one from Meaux ‘Somewhat soft cheese with pronounced odors name . cheap lst and can be prepared in numerous ways, € ‘huss the most popula ype of pouty. capon ‘Young rooster, castrated and fattened fr slaughter: it WS to twice he size of achicken yet has lender juicy meat. turkey Prepared lke chioken although its meat is cre, n Noth America, turkey with ting isthe traitional ‘Thanksgiving and Christmas mea goose Otten force-ed to produce foie gras, itis celciousstufed or served with a rut sauce; goose stuted with chesnut isa classic Furopean dish duck ‘The mage, or breast meat, can be ‘oasied, ed or smoked; they are ‘oce-te to produce foie gras,FOOD delicatessen Foodstuff made from the meat (usually pork) or offal of various animals; among the many different varieties, some can be consumed as is, some are cooked. rillettes foie gras (ten made with pork or goose meat Goose or duc iver, abnormally enlarged by force- and cookin at ntl the meat feeding; considered a gourmet it itis sold raw or prosciutto disintegrates; thy are always served ready to et Raw ced ham native tothe Patma region of cold aly itis mostly eaten thinly sliced and ‘eed with melon or fesh igs, ‘cooked ham Sal-cured and cooked pork meat, usualy served thinly sliced: itis eaten hat or cold, especially in sandwiches, and on croque-monsieurs and canapés. pancetta Rolled Halan bacon, sometimes spoec i i an essential ingredient in pasta alla carbonara and also flavors sauces, soups and meat dishes. American bacon Salted and smoked sce pork, cut into tin slices; in North America, it's traditionally served wit eggs, for breast Piece o sated, usually smoked, meat rom ‘he por lain; it goes wel with eggs and in dishes such as quiches and omelets. atFooD delicatessen chorizo Semidry Spanish sausage seasoned with red chiles, availabe in several version thet vary in spicinss; itis often added to paela pepperoni ‘This dey, somewhat spicy talon sausage isa favorit pizza topping; diced, tis added to certain dishes to give them ‘more flavor. Kielbasa sausage Native to Poland, tis made wth coarsely ground pork and beet, seasoned with garlic and spices. ‘mortadella Fatlalian sausage made wth meat and fat and flavored with peppetcoms and pistachios Genoa salami Dry laian sausage made with 2 ‘mixture of pork, val and ft; the thin slices ae offen served as an hors doaue German salami ‘Made wit nel ground beet and park, isusvaly served sliced as an hors df eure, but also on piaa and canapés and in sandwiches,Foo delicat chipolata sausage aw pork, or pork and bee, sausage characteristicallyNlavored wth cloves; itis often gilled or ied. merguez sausage Smal, highly spiced sausage made wth lamb, befor mutton; popular in Noth Aica and Spain its usually eaten red or gle. Toulouse sausage andouiliete Raw sausage, native to France, mace Gooked sausage made from pig ot cal vith coarsely ground ork and pepper, inlestines; ican be grilled or Fe and cen aed to cass served with mustard frankturter ‘Smoked procooked sausage that is rative to Germany and made trom pastelike pork ‘mistue; among i's many versions isthe American hot dog. blood sausage The main ingredients in blood pudding are blood and suet (rom pigs or other animals) packed ino a casing; white pudding is made ‘om white meat and milk 99FOOD meat Flesh of slaughter animals, consumed as food; a distinction is usually made between red meat, such as beef and lamb, and white meat, such as veal and pork. cuts of beef Bovine carcasses are divide info quarters, then nt peces of _ meat that are ead to prepare ‘ground beet rib roast Made rom various pats ofthe ster; Piece of meat intended for roasting, ‘when lean and taken from the {taken rom the animal rib section; fis tenderloin itis the basis or steak tender and tasty cut sone ofthe mast ‘atare. Popular kinds of roast beet steak beet cubes shank Sip otmeatthat can be gfilled or sautéed; in general, the Theirtendemess varies, depending on the section Comes roma section othe front or ‘most tender steaks, fin sirioinand rib, come fromthe from which they were cut they are manly used to _hindleg ota steer; somewhat tough, i central seation of he carcass. make brochates or ragous, such as boeut isprimanly used in stows. bourguignon tendertoin roast backribs Taken trom the back, along the spine, itis They comprise sections of ri taken prized foritstenderess ands excelent ‘rom the backend the atached when gle: touredos and muscles; they ate delicious witha chéteaubriand come fom it ‘sweet-and-sour sae,FooD meat cuts of veal Pieces taken from a cows ofsping, slaughlered before it reaches ‘one year, veal isa tender delicate meat that anges in color rom \witshto pink veal cubes ‘Their tenderness varies, depending on ‘ground veat the section ofthe cal they come fam; Made from various pat ofthe cal ts ‘hey ae used manly to make flavors less pronounced than tha of brochetes or agout, ground bee. shank Comes trom a section ofthe ron or chop hind eg of cal when sliced itis Piece composed ofa bane rom the ib bvimaily used to make the alan dish section andthe atached muscles, called osso buczo. generally eaten gilled. roast Piece of meat intended for roasting, of variable tenderness; sinc the meal is lean itis advisable to bard he roast with fat beore cooking it. steak Sip ofreat that can be gre or sautéed general the most tender steak, loin, siloin and ib, come from the central section ofthecarcass.FooD meat cuts of lamb Highly prized inthe Middle Eas, lamb comes from an animal ls than one year ol; fed lamb has a more delicate favor than regular amb. a nal ‘chop ground fam Piece composed ofa bone fromthe ib Made rom various parts ofthe lamb, it seston and te attached muscles, isused especially to make Greek (genetll eaten gilled. moussaka, ~ lamb cubes shank ‘Theic tenderness varies, depending on ‘Section af the ron ar hind leg of the section ofthe lai they come lamb, ‘rom; they are used manly to make brochetts or agouts. roast Pie of meat intended for roasting: the gignt, taken from the ind section ofthe carcass, is thebest-known cu and is traditional Easter dish in some countries. 96FooD meat cuts of pork Pieces taken from a pig carcass, the mos tender of which come from the loin (back); ‘he side (belly), leg (bt and shoulder are the last ender pats v/ hock Also called shank end it comes from ‘the lower section ofthe pig’ front or hind eg tis used to make the tational ‘round pork Prk hock stew, ‘tis made from various parts of the pig ands very tender, itis used especialy ‘omake stufed vegetables and imetalioi ; ton chop - ami SS They comprise seins of fib ken from he ‘some, ike the butte‘ly chop, are sold ‘back and the attached muscles; North boned ‘American-style Chinese cooking usualy setves them with sweetand-sour sauce, smoked ham roast Taken from the pi’ es, this cu is Piece of meat intended for roasting, presarved by smoking; its sold ass, usualy from ta lain, leg or shoulder. boned or sliced and can be prepared in ‘numerous Way. aFOOD mollusks Usually marine-dwelling, soft-bodied invertebrates; some have shells and are sold live. squid otopus ‘The edible parts are the tentacles, the body ‘The fough lesh must be tendered pouch andthe ink; atten grilled or tried, belore cooking: itis delicious the lean flesh can occasionally be rubbery. simmered, gilled or marinated hy \\ ) \ cuttlefish The very im flesh must be pounded before cooking ands delicious stuted; the ink, oF sepia, can also be used to color certain recipes hard-shell ctam Molisk witha very hard shell whose flesh canbe eaten raw or cooked, they ate used to make chowder, popular New abalone England recipe ‘reat scallop The muscle, also caled the “oot, Reltedtothe scallop, the delicatal favored dalicious raw of cooked it ust be Tesh is ried by Europeans; the shells are pounded before cooking resistant to heal and are often used as ‘cooking and serving dishes, scallop The main edible paris the nut (the muscle that ‘opens and shuts th shel) and sometimes the coral the orange par); excelent raw or cooked it can be prepared in numerous ways soft shell clam Primarily harvested inthe Alantc, this large sot mollusk othe cam family can replace te ater in recipes. 7 96snail Snails are offen sold canned frozen or ready cooked: served with galic tule they constitute a classic, apoelia clam Related tothe hard-shel clam, tisas tasty ram (with or without lemon juice) 28 ti cooked (in soups, or stud, ike the blue muss), razor clam Elongated mollusk of he clam amily, ‘witha shell sharp enough to cut skin, hence its name Foo limpet Ithas a single shell andi eaten raw with lemon juice or vinegar, gil, wth bute. cockle Generally designates the European ‘variety, although others exist it has @ firmer texture and a more pronounced ‘iar than oysters and mussels ‘whelk ~Resemblesa large periwinkle; the lsh wll Aughen if tis cooked too long anditis often eaten sprinkled with lemon juice Hat oyster Less common than the cupped oyster, with a completly lat lower shel the beon variety ispaticulary prized mollusks common periwinkle isles resembles the snails, wich it van replace in most recipes: whether eaten ho or cod, itis always cooked first blue mussel Fresh mussels are usually poached in broth cor steamed unt they open; those that fil to ‘open shouldbe discarded, cupped Pacific oyster Juicy and meaty, wih a well-developed lower shel like all oyses, itis often eaten ra, either plan or wth lemon juice,Foop crustaceans Aquatic invertebrates having a carapace over their bodies; they are sold live, frozen (raw or cooked) or canned. crayfish ‘scampl Small eshte crustacean usualy Rely solve resembles a small prepared lke lobster; only thetalliseaten —ighster but has more delicate sh itis ands pikish-white flesh is lean and offen sored with gare but delicate lobster Toensure maximum freshness, the lobster should be cooked live, by plunging it into boiling liquid shrimp Delicious hot or cold; though many Diele them deveined, the intestine (the ak vein running aig the back is crab spiny lobster edible Sometimes sod live and cooked lite the Spiny-sheled crustacean whose flesh is lobster its lean stringy lsh, its live and slighty less favrtl than the lobsters the ta the ceamy substance unde the shel can isthe only part that is commonly found for all be ete sale ether raw or cookedFOOD cartilaginous fishes Fish with skeletons made of cartilage rather than bones; their flesh usually contains no bones. skate Is pinkish o whitish boneless flesh must be cooked until its longer viscous or gelatinous the main edibe pars are the wings (petoral tins). larger spotted dogtish Shark ofthe Mediterranean and ‘Allantc it tastes best if cooked when vey fresh and served witha flavorful sauce smooth hound Shark of the Mediterranean, atlantic, ‘and Paci; ts white flesh has faint smell of ammonia that disappears wth cooking, sturgeon ‘This reshwater or saltwater fish of imposing size is prized or its fim flesh ands eau, which constitute the tru caviar. 101Foop bony fishes Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish. =e 7 sardine anchovy Related to the herring itis often Very popuiar in Mediterranean countries, this canned (in i tomato sauce ot white highly perishable fish is often preserved in wine) ands eaten with bread, ass or brine, olor salt and sold in cans or rs wit lemon juice One ofthe worlds most harvested species, sea bream itis sold fresh as well as canned, Is lia lean white flesh can be marinated, salted and smoked it cn prepared in many ways although the replace mackerel in most recipes. simplest are the best tis delicious ‘smoked, in sashimi or in ceviche, eA ‘smelt . The somewhat oly cucumber-soented flesh is the main prt eaten, butthe head, bons, til goattish and eggs are also considered edible iis most In pt ofits many bones, tis high often simply gutted and fred prized, especially in southern France, ‘ori pariculrly delicate flavor swordfish The highly prized flesh becomes easier to digest tit is poached before eing prepared; het and fins ae also edible 102Foo a y ‘mackerel Tadionaly served wih gooseberry chuine its somewhat ily sh spoils ‘apy tna eaten pomp, eel Prized in Europe and Asia for its

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