Cooking Cooking is the process of making food by applying heat, measuring and combining ingredients for producing a meal. Cooking involves a wide range of methods, utensils and combinations of ingredients to improve the digestibility and flavor of a meal. Cooking terms mentioned on the ABC show Jeopardy by Ray Sahelian, M.D. At one time I wanted to be on the show Cooking terms and words Agar Used in cooking, this gelatinous product is prepared from algae, This jelling agent prepared from seaweed is often used to grow microorganisms Back Burner Site on the stove of low-priority items Bake or Roast cook in heated oven Barista (from the Italian for "bartender") is a person, usually a coffee-house employee, who prepares and serves espresso-based coffee drinks.

Baste moisten food while it cooks by spooning on fat or other liquid, To brush melted mutter on the Thanksgiving turkey at regular intervals Batter flour milk, eggs Bisque Name shared by an ice cream containing ground nuts or macaroons & a rich, creamy shellfish soup Bisquick Introduced in 1930, it was "America's 1st Biscuit Mix", but now it's used for all kinds of baking Biscuit These soft-dough quick breads may be baking powder, drop or buttermilk types Blanch tomatoes remove skin, From French "to make white", it's to boil food for a short time.

If your recipe calls for "blanching" green beans, plunge them into Boiling Water Blue plate special is a special restaurant meal served at a set price Bouillon, to flavor broth, use a cube of bouillon from the French to boil, The "Court" variety of this is a stock in which fish are poached & can contain herbs & vegetables Braise brown meat slowly in hot fat, To brown a piece of meat & then simmer it in small amount of liquid in covered pan Brown sautee lightly done to onions or potatoes Browning Use a little lemon juice on your freshly cut apples to stop this Bundt Trademarked name for a fluted tube pan or the cake baked in it Butter graded AA, A, B, C.

Clarified, drawn or Ghee are melted butter with the sediment removed, After melted butter has its sediment removed, it's called clarified, Government graded AA, A, B, or C, the best is composed of at least 80% fat and has 12-16% water, Quite simply, this is melted butter with the sediment removed Canape Ideally, this type of small appetizer served on toast or crackers should be small enough to eat in 1 bite Candling is a procees of running Eggs over bright lights to inspect & grade them Canister A cylindrical metal container with a close-fitting lid, perfect for holding flour or sugar Caramel It's the culinary term for burnt sugar or a candy made from browned sugar Candy yams Caviar Fresh sturgeon roe has to be processed to become this Churn Great-grandma's kitchen may have had one of these devices to turn cream into butter Clarify to make clear by removing impurities, done to butter and stock Cocoa butter This vegetable fat used in soap & cosmetics is a by-product of the chocolate industry Coddling To cook food in liquid just below the boiling point, it's a way to pamper you eggs Crimp to pinch or press the edge of a

 pie crust together to seal the dough Devil to prepare (food, usually minced) with hot or savory seasoning: to devil eggs.

Satanic term for food prepared with strong seasoning, as of eggs or ham Devonshire type of cream is clotted, and can be served with berries Dice small cubes Double boiler, pot to hold boiling water, stopped by pot to hold food Dot scatter bits of butter on surface of food Dredge coat or sprinkle with flour or sugar Egg To judge an egg's freshness, put it in salt water; if it's old it'll float Fillet remove bones Flour all purpose or self rising, Different types of this in the supermarket are labeled "all purpose" and "self-rising" Giblets are innards of turkey used for gravy Goblet A drinking vessel, such as a glass, that has a stem and base Grape jelly The 3 ingredients needed to make this sweet treat are concord grape juice, sugar & pectin Hasty pudding This pudding is a type of cornmeal mush, as Yankee Doodle could have told you Hominy An American Indian word for food, now the basis for a common style of grits. Y'all can have Grits ground kernals boiled, baked, or fried for breakfast, lunch, or dinner.

Grits refers to a ground-corn food of Native American origin, that is common in the Southern and mainly eaten at breakfast. Modern grits are commonly made of alkali-treated corn known as hominy. Honey liquid, comb or chunk style The primary source of this food is the Apis mellifera Hushpuppy (or cornbread ball) is a savory, starch-based food made from cornmeal batter that is deep fried or baked in small ball or sphere shapes, or occasionally oblong shapes. Hushpuppies are frequently served as a side dish, usually at fish restaurants.

Be quiet little dog, & I'll feed you these deep fried concoctions made of corn meal Jelly Of jams, jelly or preserves, the one that contains no fruit, only fruit juice Johnny cake a kind of cornbread baked on a griddle Knead work with dough Lazy Susan We don't know who this revolving food tray was named for, but she must have been quite "indolent" Le Slim cow With far less fat than margarine, Le Slim Cow is a French substitute for this dairy product butter Lyophilization is the scientific name of this process used to produce instant coffee Freeze drying Marmalade Traditional orange marmalade is made from these slightly bitter Spanish oranges Seville Mince chop very fine Molasses The U.S. Dept.

of Agriculture says this by-product of sugar will last 2 years on the shelf, It's the liquid that remains after sugar crystals are removed from concentrated cane juice Oysters eaten on the half shell Parboil boil until partly cook, It's the difference between a boiled potato and a parboiled one, the parboiled one is not fully cooked Patty A type of shell that holds creamed meat dishes, or a nickname for Patricia Pemmican is a concentrated mixture of fat and protein used as a nutritious food. invented by the native peoples of North America. It was widely adopted as a high-energy food by Europeans involved in the fur trade and later by Arctic and Antarctic explorers, such as Robert Falcon Scott and Roald Amundsen.

First "trail mix", it was made with dried buffalo meat, hot fat & cherries, & pressed into small pouches Potato chips saratoga springs, n george crum, Potato chips are cooked deep fried Pot liquer liquid left after cooking meat, greens Purce press food through sieve of food mill Salad The word salad comes from Latin for Salt, because most Romans dressed their salads with little else Sandwich This lunch staple is named for the earldom of inveterate gambler John Montagu Score make shallow slits with knife Shortening An edible fat, such as lard, that's used to make pastry flaky Simmer cook just below boiling point Singe hold poultry over fire to burn off feathers Slumgullion any inexpensive stew or hash Smoke Be alert when you heat oil for frying, because once it reaches the point when it does this, it decomposes Smorgasbord This buffet's traditional 1st course is herring Snifter (also called brandy snifter, cognac glass, or balloon) is a type of stemware, a short-stemmed glass whose vessel has a wide bottom and a relatively narrow top. It is mostly used to serve aged brown spirits such as brandy and whisky.

Souffle break eggs, separate and beat, You can't make a souffle without breaking some eggs & doing this to them before beating Spatula This spreading tool's name was a late Latin term for the shoulder blade Steep let stand in hot liquid Suet is raw beef or mutton fat, especially the hard fat found around the loins and kidneys. Terine A pate-like dish, or the name of the mold in which pate is baked Thicken to add flour in small amounts to hot liquid or blood or cornstarch or arrow root, Add blood, cornstarch, or arrowroot, or try reduction Truffle potato shaped fungus These edible fungi thrive in chalky soil, & the best are the perigord variety Tumblers are flat-bottomed drinking glasses.

Vinegar French for "sour wine", one variety is literally just that, Though its name means "sour wine", it can be made from berries, melons & cereal, not just grapes Waldorf salad This mixture of apples, nuts, celery & mayonnaise was named for a hotel Zester cuts threads of rind from an orange, lemon or lime Companies Birdseye frozen food - A 1920's hunting trip to Canada inspired Birdseye's food preserving method Lender's Bagels is a brand of bagels that pioneered the bagel industry in the United States.

Navy These "nautical" legumes are often used to make soup Soybean Economically it's the most important bean in the world Cranberries used for relish and scones, a bog fruit Gooseberry, green Loganberry hybrid of blackberry plus raspberry, Books Fannie Farmer Her "Boston Cooking-School Cookbook", first published in 1896, is still sold today The Joy of Cooking, this Rombauer & Becker book claims to be "America's bestselling basic cookbook of all time" Prudhomme Cajun chef whose book is "Louisiana Kitchen" & whose Louisiana kitchen is "K-Paul's" Adele Davis, In "Let's Cook It Right", she states "Good food is a symbol of love Breakfast Aunt Jemima Pancake mix whose name came from the title of a Vaudeville song, not someone's relative Bagel Deli delight, from Yiddish for Ring Eggs Benedict Some say this brunch dish was created to cure the hangover of a Mr.

Samuel Benedict Sardou creole Flame You do this to Crepe Suzettes by lighting brandy, rum, or cognac French toast Denver Omelette with ham Marmalade Bread spread whose name comes from the Portuguese for quince jam, though it's often made with oranges Melba toast Two foods named for opera singer Dame Nellie Melba, and peach Melba Pancake The U.S. equivalent of Italian "frittelle", German "pfannkuchen" & French "crepes" Bagel chewy rolls boiled before baked Bishop's bread has chocolate Pumpernickel bread is made primarily of this grain Rye Rye To make pumpernickel, use the dark flour of this grain Yeast Just using flour & water gives you unleavened bread; add this fungus to leaven it Candy Bittersweet Something that evokes happiness & sadness at the same time, or a kind of chocolate Bonbon refers to any of several types of sweets, especially small candies enrobed in chocolate. This confection has a creamy center with fruit or nuts & is usually covered with chocolate Candy cane is a cane-shaped hard candy stick associated with Christmas.

It is traditionally white with red stripes and flavored with peppermint; but is also made in a variety of other flavors and colors. Candy corn is a confection in the United States and Canada, popular primarily around Halloween. Candy corn was created in the 1880s; the three colors of the candy - a broad yellow end, a tapered orange center, and a pointed white tip - mimic the appearance of kernels of corn. Caramel The burnt, dark-brown liquid obtained by heating sugar Cotton candy is often served at carnivals or circuses. Divinity is a nougat-like confectionery made mainly with egg white, corn syrup, and sugar. Gum, bubble gum has rubber, Bubblegum is a type of chewing gum, designed to be inflated out of the mouth as a bubble. As with chewing gum, the product is made from chicle and is available in various flavors. Gummy bear is roughly 2 centimetres long and shaped in the form of a bear. The gummi bear is one of many gummies, popular gelatin-based candies that come in a variety of shapes and colors.

Lady Godiva A chocolate company is named for this legendary lady who graces its signature gold ballotins Licorice Marzipan Almond paste confection whose name comes from a Medieval Italian coin Milk Duds by Cadbury Necco Wafers are a candy wafer made by the United States-based New England Confectionery Company (Necco). 1847 Pralines Popularly used in pralines, it's a type of hickory nut, pecan Taffy or chews, is a type of chewy candy, similar to toffee. Taffy is often sold alongside bubblegum and candy. Taffy is made by stretching or pulling a sticky mass of boiled sugar, butter or vegetable oil, flavorings, and coloring until fluffy. Salt water taffy is a variety of soft taffy originally produced and marketed in the Atlantic City, New Jersey, area beginning in the late 19th century. Tootsie is a brand of chewy candy that has been manufactured in the United States since 1896. Founded by an Austrian in 1896, the name of this candy roll co.

was taken from his daughter's nickname Turkish delight or Lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios and hazelnuts or walnuts bound by the gel; the cheapest are mostly gel, generally flavored with rosewater, mastic, Bergamot orange or lemon. CEREAL and grain Common cereals are: wheat, rice, rye, oats, barley, corn (maize), and sorghum. 1877 Henry Seymour read about Quaker religious group in an encyclopedia & named his oat company for them 1929 Rice Krispies were introduced by Kellogg 1941 Cheerios is a brand of breakfast cereal by General Mills originally named CheeriOats. 1954 Trix brand of breakfast cereal made by General Mills in Minneapolis, Minnesota for the North American and by Nestl� for the international markets. 1958 Cocoa Puffs is a brand of chocolate-flavored puffed grain breakfast cereal, manufactured by General Mills, the cereal consists of small orbs of corn, oats and rice that have been flavored with cocoa.

1971 Pebbles by Post Cereals This cereal isn't named after the Flintstones' daughter but for the little bitty stones it resembles 1984 Kellogg's Corn Flakes box, Since 1984 this animal's been depicted on the front of the Cornelius the Rooster Dino One of Post's Pebbles Cereals is named for this pet who lives in Bedrock Fruit Loops It's the relative of the woodpecker featured on Froot Loops Toucan Barley The pot type of this grain retains more of the bran than the pearl type Bran Cereal lovers know it's the high-in-fiber outer casing of the oat Buckwheat The name of this food, not a true grain, comes from the Dutch meaning "beech wheat" Groats are usually more coarsely ground than grits Millet seed, an important food for North Africans, is most often fed to birds in the U.S. Oat Smuts, rusts & barley yellow dwarf are diseases. Groats are seeds after hulling. South Dakota top oat producer.

The rolled form of this grain cooks in about 5 minutes; the steel-cut takes much longer Porridge thick, pudding-like oatmeal dish that's enjoyed by Scots & by Goldilocks Rice Basmati, an aromatic type of this grain, is grown in India Wheat The 2 seasons used to distinguish types of wheat are winter and spring. Burghul is another name for the Bulghur type of this cereal grain Curdling This step in making cheese is a sign of spoilage in milk American, Liederkranz is an American re-creation of Limburger cheese American cheese This name refers to natural cheddar made in the U.S.

and is often confused with processed cheese Kraft company markets Velveeta processed cheese & Cracker Barrel cheeses Monterey Jack, Sonoma Jack cheese originated in California Belgium, Limburger This extremely strong-smelling cheese was named for a province in Belgium, "Food Lover's Companion" calls this Belgian cheese "the stinkiest of the strong-smelling cheeses" Britain, Cheddar 1st brought to the New World by English colonists, it's America's most popular cheese, Stilton blue Denmark, Havarti cheese England, Cheddar used on nachos, In 2010, Tillamook's Medium Cheddar cheese won the gold medal in the 2010 World Cheese Championship Cheese Contest hosted by the Wisconsin Cheese Makers Association in Madison, Wisconsin.

France, Brie, Region of France between the Seine & Marne Valleys famous for its soft white cheese Camembert Called France's most famous cheese, it's named for this Normandy village where it was first made, Roquefort, blue cheese Gruyere French type of Swiss cheese that's an important ingredient in fondues, gratins & crepes Munster This cheese that has an orange rind originated in Alsace & is named for a city there Roquefort According to legend, it was created when a shepherd left a piece of cheese in a cave for several weeks, This celebrated blue cheese is aged in limestone caves in Southwestern France Greece, Feta Gouda the Netherlands' largest market square is in this town known for its cheese Italian, Belpaise Mozzarrella on pizza, Bufala Mozzarella is made from the milk of Water buffalo, not bison Parmigiano also known in English as Parmesan is a hard, granular cheese, cooked but not pressed, named after the producing areas near Parma Provolone Ricotta resembles cottage cheese made from whey from provolone, Craig Claiborne says you can substitute cottage cheese for the ricotta when making lasagna, Italian cheesecake is

 made with this cheese whose name means "recooked" Norway, Jarslburg swiss type Switzerland, Gruy�re is a hard yellow cheese, named after the town of Gruy�res in Switzerland.

First made by Dutch immigrants in East Prussia, Tilsit is a type of cheese Julia Child 1912-2004 Mastering the Art of French Cooking Fannie Farmer boston cooking book Paul Prudhomme, Chef whose wife, K, is the "K" in K-Paul's Louisiana Kitchen Wolfgang Puck Irma S. Rombauer Joy of Cooking Smith jeff, frugal gourmet, a minister James Beard He prefaced his famed cookbook with instructions for boiling water Buffalo chicken wings are dipped in blue cheese Chicken a la kin with mushrooms and pimientos COFFEE Cappuccino is an Italian coffee drink traditionally prepared with espresso, hot milk, and steamed-milk foam. The name comes from the Capuchin friars, referring to the color of their habits.The color of this coffee drink reminded Italians of the color of a monk's habit, hence its name Espresso is a concentrated beverage brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso often has a thicker consistency than coffee brewed by other methods, a higher concentration of suspended and dissolved solids, and crema.

Espresso is the base for other drinks, such as a latte, cappuccino, macchiato, mocha, or americano. Espresso has more caffeine per unit volume than most beverages. Instant coffee, also called soluble coffee and coffee powder, is a beverage derived from brewed coffee beans. Instant coffee is commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. Examples of popular instant coffee brands are Folgers, Maxwell House, Nescaf� and Starbucks VIA. Mocha, like a caff� latte, it is based on espresso and hot milk, but with added chocolate, typically in the form of sweet cocoa powder, although many varieties use chocolate syrup.

Type of coffee, or a flavoring combining coffee & chocolate, both named for a port in Yemen DESSERT Ambrosia is a dessert made with sliced oranges & coconut shredded tropical fruit Baked Alaska Because of its cold ice cream interior & hot meringue covering, it was once called "Alaska-Florida" Banana split ice cream & tropical fruit dish was invented in 1904 at Foeller�s Drug Store Brownies - The non-chocolate version are called "blondies" Cherries jubilee is a dessert dish made with cherries and liqueur (typically Kirschwasser), which is subsequently flamb�ed, and commonly served as a sauce over vanilla ice cream. Chocolate ruffles, spread the chocolate on a chilled piece of marble stone Christmas log, Yule log Cobbler refers to a variety of dishes, consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Unlike a pie, cobbler never contains a bottom crust. A dessert that might be appropriate while repairing shoes Cookie, Chocolate chip cookies (Toll House cookies), oatmeal (or oatmeal raisin) cookies and rock cakes are popular examples of drop cookies.

Oreo, Regrigerator, Snap, Snickerdodle, Spritz. Cr�me br�l�e also known as burnt cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. Cr�pe Suzette is a French dessert consisting of a cr�pe with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Cura�ao liqueur on top, served flamb�. Cruller (or twister) is a fried pastry often made from a rectangle of dough, with a cut made in the middle that allows it to be pulled over and through itself producing twists in the sides of the donut. Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (cr�me anglaise), to a thick pastry cream used to fill �clairs.

Eclair French for "lightning", it's a custard-filled chocolate-covered pastry that can strike your waistline Fondant is one of several kinds of icing-like substances used to decorate or sculpt pastries. The word, in French, means "melting" Ginger biscuit, ginger nut or ginger snap is a globally popular biscuit based snack food, flavoured with ginger. Grasshopper pie is a type of chiffon pie with a cookie crust. Most grasshopper pies are dyed green Jelly roll, Lime, key pie Macaroon a small cookie with egg white, crushed almond and coconuts and sugar Peach Melba Escoffier came up with this fruit & ice cream dish in 1892 to honor a star of "Lohengrin" Tapioca Manioc, a major crop of the jungle, is used to make this popular pudding dessert Marshmallow made from corn syrup Meringue is a type of dessert, often associated with Swiss and French cuisine, made from whipped egg whites and sugar, and occasionally an acid such as cream of tartar or a small amount of vinegar. A binding agent such as cornstarch or gelatin may also be added.

Like lemon pie, "Baked Alaska" is covered with this, then put in an oven to brown Mousse As a dessert, it can add weight to your body; as a styling product, it can add body to your hair, This frothy dessert is made of sweetened & flavored whipped cream & is frozen without stirring Parfait refers to a frozen dessert made from a base of sugar syrup, egg, and cream. layered sundae served in thin tall glass Peach Melba This dish consists of poached peaches filled with ice cream & topped with raspberry sauce Plum pudding a rich pudding made of raisins currants spices suet and boiled or steamed as in a linen bag, eaten at christmas Pudding The 3 traditional methods used in cooking puddings are boiling, baking & this Praline made with pecan Scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed. The scone is a basic component of the cream tea or Devonshire tea. It differs from a tea cake and other sweet buns, which are made with yeast.

Sherbet It's thought Saladin offered this fruity dessert, cousin to ice cream, to Richard I during Crusades. sherbet is the more widely known term and typically designates a fruity flavored frozen dairy product with a butterfat content between 1% and 2%. Sorbet, on the other hand, is considered by Americans to be a fruity frozen product with no dairy content, similar to Italian ice. Sorbet is a frozen dessert made from sweetened water flavored with fruit (typically juice or pur�e), wine, and/or liqueur. does not have milk. Strudel, german apple filled rolled pastry Streusel is a crumb topping of butter, flour, and sugar that is baked on top of muffins, breads, pies, and cakes Sweet roll or sweet bun refers to any of a number of sweet, baked, yeast-leavened breakfast or dessert foods. They may contain spices, nuts, candied fruits, etc., and are often glazed or topped with icing.

Sundae, when banana is added a sundae becomes a split or royale Trifle is a dessert dish made from thick (or often solidified) custard, fruit, spongecake, fruit juice Zabaglione (Italian warm custard with marsala wine) Cake Angel food cake only uses white of egg Baba au rhum is a small yeast cake saturated in hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive ridged ring. Chiffon - Not a fabric but a cake that's a cross between an angel & a sponge Fruitcake january 4 is the national day to toss this type of dense Christmas goodie made with dried raisins, nuts & other stuff. �The Joy of Cooking� says these liquor-soaked cakes have been enjoyed 25 years after baking Genoise is a butter-rich sponge cake German chocolate cake is layered, chocolate cake filled and topped with a coconut-pecan frosting.

Lady Baltimore white or yellow cake Ladyfingers sponge cake, Sponge cake baked in the form of a female digit, To make Charlotte Russe, line your mold with these cakes Marble Light & dark batters combined give this cake the appearance of the rock it's named for Sacher Torte originated in vienna Austrian capital filled with apricot jam Torte a rich cake variously made with eggs finely chopped nuts crumbs or a little four Wedding Joy of Cooking says whether this cake is "round or rectangular, the cutting begins at the lowest tier" Yule log A French cake called a Buche De NOeL is shaped like & named for this symbol of Christmas Famous Amos is a brand of cookie from the United States. Pie Key Lime - Though North Floridians wanted pecan pie as the state pie, this one from Southern Florida ruled the day Shoo fly "Don't bother me", I'm eating this Pennsylvania Dutch molasses pie Shoofly pie is a molasses pie considered traditional among the Pennsylvania Dutch and also known in Southern cooking. Southern pies Favorite Southern ones include pecan, chess, sweet potato, black bottom & peach Tart Treacle tart is a traditional English dessert.

It is made using short crust pastry, with a thick filling made of golden syrup, also known as light treacle, breadcrumbs, and lemon juice. Dressing Mayo This dressing commonly found on sandwiches may derive its name from a seaport in Minorca Russian once contained kaviar actually it is american, This salad dressing is actually American; its name may come from the fact that it once contained caviar Buckwheat seeds ground for pancakes Corn pod, sweet, flour, flint, dent, waxy, pop Oat given to horses Rice grown in flooded fields called paddies, With the hull left on it's called brown; with it removed it's white & called "polished" The short-grain, medium-grain & long-grain varieites of this can all be used to make pudding Rye flour dark used in pumpernickel Triticale hybrid of rey and wheat Wheat, bulghur Fast food Arby's is a fast food restaurant chain in the United States and Canada. It is primarily known for selling roast beef sandwiches and curly fries. Carl's Jr. is an American fast-food restaurant chain founded in 1941 by Carl Karcher.

Along with its sibling restaurant chain Hardee's, Carl's Jr. is the fifth largest fast food chain in the United States after Subway (33,000+ locations), McDonald's (32,000+ locations), Burger King (11,500+ locations) Wendy's (6,700+ locations).[5] Dairy Queen McDonald's, ronald mcdonald Pizza - Papa John's Pizza is the third largest take-out and delivery pizza restaurant chain in the United States (behind Pizza Hut and Domino's Pizza), deep dish pizza. Tombstone is a brand of frozen pizza.

Red Lobster is an American casual dining restaurant chain that is owned and operated by Darden Restaurants Fish A kipper is a whole herring, a small, oily fish, that has been split in butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled Caviar sterlet type is golden color Oyster Rockefeller with watercress or spinach Fruit Alligator pear avacado Avocado Native to Mexico, this pear-shaped green fruit is a hardy member of the laurel family, Also known as an alligator pear, The pit of this "alligator pear" will produce an attractive indoor plant, To keep this guacamole ingredient from darkening, leave the pit in it Apples Delicious apples come in these 2 color varieties Red and Golden. Greening is an apple Apple crab used as garnish type of round, tart apple is less than 2 inches in diameter & grows in the wild Crabapple.

Delicious comes in red and golden varieties Red apple is grown commercially more than any other, greening is an apple, rome, beauty, Varieties of this fruit, suitable for home orchards, include Red Rome, Jonathan & Stark Jumbo Apricot pit - Both cyanide & laetrile are an extract of them Banana - red skin color of Baracoa variety of banana, About 30% of the world's banana's are sold under Chiquita No. 1 brand name Canteloupe netted melon Cherry marasca maraschino, montmorency sour Fig strangler type of this fruit tree, genus Ficus, grows massive roots that envelop its host tree Grape catawba is sometimes used for jam or jelly also an indian tribe in SC, thompson seedless, Concord used for jam and juice, Currants & sultanas are produced by drying this fruit In the U.S.

Golden raisins are usually made from this variety of grape Thompson Seedless Kiwi chinese gooseberry Kumqauat Greengage plum Kumquat is in citrus family, The name of this small Oriental citrus fruit is from the Chinese for "golden orange" Kiwi Most Chinese gooseberries are grown in this country new zealand Lychee Called a nut when dried, this is the fruit of the Soapberry tree, native to China Lime persian and key Mango Condiment ingredient called the "apple" & the "peach" of the tropics Melon, Casaba, Cantaloupe. Santa Claus, casaba & Crenshaw are types of this fruit Nopal cactus, part of this national symbol of Mexico, produces this fruit Prickly Pear Orange Seville and bergamot are bitter varieties, valencia is most popular. Mandarin small Oriental orange or a division of Chinese cuisine.

Citrus fruit named for the resemblance of its apex to a belly button Navel Orange Peach As its label indicates, Southern Comfort contains the juice of this fruit, Cling peaches are called that because they cling to the pit Pear bosc, seckel is brownish variety, Anjou & Comice varieties of this fruit originated in France Pineapple cayeene is a variety in hawaii - The "hospitality" fruit, it can keep Jell-O from jelling Pomegranate The prophet Mohammed advised, "Eat" this many-seeded fruit, "It purges the system of envy & hatred" fruit with many seeds is grown on the Punica granatum tree Raisin can be called Plum when it's added to a pudding or a cake Satsuma small orange fla ala Pomegranate many seeds - Syrup originally made from pomegranates processed on the Caribbean island of Grenada is grenadine.

Tangelo is cross between pomelo or grapefruit, The minneola is a popular variety of this cross between a tangerine & grapefruit Tangerine Types - Mandarins, Minneola, Tangelos, Tangerines Shaddock largest citrus fruit Watermelon Known botanically as "citrullus lanatus", this huge fruit grows on vines as long as 15 ft. Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits HERBS and spices, �Aroma� was the word for spices in this ancient civilization Angelica heavenly herb, or a dessert wine said to have originated near Los Angeles, for which it's named Basil is essential for classic Italian pesto Caraway seeds found in rye bread, these seeds are also flavoring of kummel liqueur, A classic addition to rye bread, these seeds are also used to flavor schnapps & aquavit Cayenne pepper From S.

American work �kyinha�, this type of pepper makes your mouth hot & beans �chili� Chamomile tea Peter Rabbit's mother made him this herbal tea after his adventures in Mr. McGregor's garden Cilantro The herb also called Chinese parsley or fresh coriander is called this in Mexican cooking Clove The oil of these spice buds stuck in hams is a source of artificial vanilla flavoring, They're added to cakes to give off a sweet, pungent aroma & stuck in fruit to make pomanders Curry The hottest variety of this blend of Indian spices originated in Madras Dandelion - tooth of the lion Fennel In Italian, �finnochio�, it's a basic bottle in spice racks, This licorice-flavored herb, Foeniculum vulgare, was used by the Romans to promote health Garlic This relative of the onion is rarely grown from seed; it's grown from parts of its bulbs called cloves Laurel leaf You can call it laurel leaf or you can call it baby leaf, same thing Marigold petals are sometimes added to chicken feed to insure that yolks will be bright yellow lutein?

McCormick This spice company that owns Schilling is the largest producer of dehydrated garlic & onions Mustard You can spread it on your hot dog or put a plaster of it on your chest when you have a cold Nutmeg Mace comes from the scarlet membrane that covers this other spice Oregano This aromatic herb, Origanum vulgare, is also known as wild marjoram Paprika In America this spice is used largely for its red color; Hungarians appreciate its taste, A sharper Hungarian variety of this spice is made by grinding the plant's seeds with the pods Parsley Romans believed a garland of this garnish worn on the head would prevent drunkenness, The name of this herb comes from the Greek for "rock celery"; petrocelinon Peppermint An oil distilled from this herb is a source of menthol Pepper "Poivre" is French for this, which is sprinkled generously on steak au poivre Rosemary Because it thrives near salt water, the Romans called it "rosmarinus", dew of the sea Savory This herb comes in summer and winter varieties, and its name also means appetizing Tarragon Called "estragon" by the French, it can be stored in or added as

 a flavoring to vinegar Vanilla Natural vanilla flavoring comes from orchid tropical flower Pupu - snacks or appetizers often served on a platter, Hawaiian Steak tartare, raw ground beef and raw egg Baked Alaska topped with meringue Kitchen utensils and machines Brush, pastry also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food.

Colander is a bowl-shaped kitchen utensil with holes in it used for draining foodsuch as pasta or rice. Convection oven circulates heat with fan Crockery - tableware (eating and serving dishes) collectively. dishware Cuisinart food processor Curler used for butter, has hook at end Double boiler, also known as a bain-marie, is a stove top apparatus used to cook delicate sauces such as beurre blanc, to melt chocolate without burning French press, also known as a press pot, coffee press, coffee plunger, cafeti�re (UK) or сafeti�re � piston, is a simple coffee brewing device Garlic press MEAT USDA meat grade between prime & good is Choice Bacon From the old French word for "ham", it makes a nice sandwich combined with lettuce & tomato Barbeque It's said this SW.

feast comes from French "from snout to tail," the way meat is put on a spit Beef Strogonoff has sour cream, This beef stroganoff ingredient can be "sour" or "whipping" Black Forest ham - When smoked with juniper brush, this food is associated with the German town of Westphalia Black pudding, blood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. The dish exists in various cultures from Asia to Europe and the Americas. Pig, cattle, sheep, duck and goat blood can be used depending on different countries. Brochette skewer with small pieces of meat, veg broiled Brae Brae, which Time magazine touts as low-fat, low-cal beef, is raised on grass, silage, & this brew Carpetbag steak oysters are stuffed and sutured with toothpicks or thread. Chevon is goat meat Chicken a la King To make chicken a la this, you usually need mushrooms & pimientos Chuck Of flank, chuck or round steak, the one coming straight from the shoulder Cottage pie or shepherd's pie is a meat pie with a crust of mashed potato.

Crown Roast A fancy roast of lamb, veal, or pork; you might wear your tiara while eating it Delmonico This type of steak was named for a restaurateur whose first name was Lorenzo Ham This cut is a pig's hind leg above the hock, This part of a hog's hind leg that includes the hip, thigh & knee may be cured Hash "Hachis de Boeuf" is the fancy French name for this down-to-earth dish, a dish consisting of diced meat, potatoes, and spices that are mixed together and then cooked either alone or with other ingredients such as onions. The name is derived from the French verb hacher (to chop).

Head cheese is a coldcut originated in europe In France this sausage is called "fromage de tete" Hippophagy A long-standing tradition in France, hippophagy is the consumption of horse Hot Dog In the early 1900s this fast food was sometimes called "Coney Island Chicken" Humble pie made of inner parts of deer Intre Cut The middle cut of a rib steak, it literally means "between 2 ribs" Jerky dried strips of beef Lamb crown roast serve with currant jelly or mint sauce Marble Term for flecks of fat that, we take for "granite", help make beef tasty & juicy Mincemeat pie 1 recipe for this holiday pie filling calls for candied orange peel, chopped ox heart, & suet Pastrami - From the Romanian word for "to preserve", it's served hot with mustard on rye Pork rinds President Bush likes to eat these pigskin treats with Tabasco sauce Porker It's the term for a young pig that's fattened for its meat Roast Lamb Flavor of the jelly or sauce that's a common accompaniment to roast lamb Rumaki is an hors d'oeuvre of mock-Polynesian origin.

It was most likely invented by Victor Bergeron, known as Trader Vic. Its ingredients and method of preparation vary, but usually it consists of water chestnuts and pieces of duck or chicken liver wrapped in bacon and marinated in soy sauce Salisbury steak ground beef dish - Named for an English dr. who recommended meat as cure-all, it's a hamburger without a bun This ground beef dish was named for J. Salisbury, a physician who advocated dietary reform Sausage, british banger, mexican chorizo Scrapple Penn.

dish, made with scraps of pork mixed with corn meal, is shaped into loaves & then sliced & fried Shepherd's Pie is a layered casserole of beef, carrots, and potato Smoke Used to cure many meats including bacon, its the creosote and formaldehyde in this that help preserve things Steak Tartare raw beef with raw eggs, A raw egg yolk usually accompanies this raw meat dish Sweetbread has thymus and pancreas of young calves, variety meat is the thymus gland, usually taken from a calf, but occasionally a lamb Tender loin front part of a hindquarter with the flank removed, it may be "tender" Tripe Popular in Pennsylvania, pepper pot is a peppery soup made from this stomach lining Veal Parmasiana Veal cutlets dipped in bread crumbs & cheese, then fried & covered with tomato sauce Venison The name of this meat is from the Latin "venatus", hunt Weenie Roast Slang for a hot dog barbecue Yorkshire pudding This English classic is made with eggs, milk & flour baked in beef drippings, This puffy pudding is often served with roast beef in Britain Nut Botanically, true nuts are classed as one-seeded forms of fruits Almond used to make mar

zipan.

Jordan Almond sold plain or in a candy coating, this large almond comes from Spain, not the Middle East.

There are 2 kinds of this nut, bitter & sweet, & 3 kinds of shells, hard, soft & paper Betel stains teeth used in se asia Cashew Mozambique is a leading producer of this bean-shaped nut related to poison ivy Chestnuts roasting Hazelnut This other name for a hazelnut is from a saint whose feast day falls during the nutting season Kola nut The tropical nut that's a source of the caffeine in soft drinks Macadamia It was named after John MacAdam, who promoted its cultivation in Australia Peanuts are related to peas Pecan A member of the hickory family, this nut is popular in a Southern pie Pinon pine tree, Pine nuts are found inside pinecones and it's tough to get them out Pistachio Walnut The common name for the Persian walnut is English walnut Olive Manzanillo is the most widely grown type in Calif.; almost all are eaten, not pressed for oil Ceasar salad with anchovies Cobb salad Cole Slaw A different version of this ever-popular salad is made with shredded Chinese cabbage & watercress Blat sandwich - bacon lettuce avacado tomato Club Dagwood sandwich - large sandwich with a variety of fillings named for a character in the comic strip

 Blondie.

Towering snack named for comic strip character whose nocturnal noshes cleaned out the fridge GAC sandwich is an abbreviation for grilled American cheese Hero sandwich - alternate name is Hoagie, perhaps from Hog island? Monte Cristo sandwich - Disneyland's Blue Bayou restaurant serves this classic sandwich that's dipped in egg and fried Panini has been adopted to refer to a pressed and toasted sandwich Slider is a small sandwich, typically around 3 in across, served in a bun. Sauce Andalouse tomato and mayonnaise B�arnaise sauce made of clarified butter emulsified in egg yolks, white wine vinegar and flavored with herbs. It is considered to be a 'child' of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother sauce repertoire. The difference is only in their flavoring: B�arnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine.

Hollandaise seasoned with chervil, shallots & tarragon becomes this sauce named for region of SW France Brown Sauce This basic sauce named for a color is made with rich meat stock Bechamel sauce also known as white sauce, is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace.

Cocktail sauce for shrimp has catsup horseradish, lemon juice, made with catsup, horseradish & lemon juice Hard sauce Despite its name, this sauce served with plum pudding isn't "difficult" to make, Hard sauce is made by beating together sugar, butter spread, & a flavoring such as brandy Hollandaise sauce melted butter and egg yolk, It's a French word meaning "Dutch," and in English it usually refers to a sauce, Often served over asparagus, this creamy sauce was 1st made in France, not in the Netherlands Mayonnaise, beaten oil, egg yolk, vinegar Mornay sauce with the addition of cheese Remoulade anchovies Tobasco by McIlhenny family used in Bloody Mary drink Worcestershire for meat, contain soy vinegar SOUP Borscht You can't beat this soup which is made from beets Chowder is a seafood or vegetable stew (or thickened soup), often served withmilk or cream and mostly eaten with saltine crackers.

Oxtail soup Cut these tails into 2-inch pieces & dust them with flour before you make the soup named for them "Potage" is a fancy name for this type of dish, especially a thick one Turtle soup is soup or stews made from the flesh of the turtle. The dish exists insome cultures and is viewed as a luxury or delicacy. Mock version is with calf's head. Tea Darjeeling You can see Mt.

Everest from this West Bengal, India city that gave its name to a famous tea Earl Grey Named for the peer it was created for, this black tea is often flavored with oil of bergamot Lipton In 1952 this company introduced the "Flo-Thru" tea bag Mate Jesuits were the 1st to cultivate this species of holly that's made into a tea-like drink Vegetable From Latin for "undigested food", crudites refers to raw vegetable Artichoke jerusalem is named after girasole italian for sunflower, globe variety Arugala This slightly bitter salad green is also known as rucola Asparagus Stem of a variety of lily, known in Old England as "sparrow grass" This stalked vegetable is commonly cooked standing up in the pot Bean It's what the yellow variety of a string bean is called Wax Bean Broccoli, most common type of this in the U.S.

is the calabrese, whose green stalks are topped by green florets Brussels sprouts rose cabbage, 1st grown in Belgium about the 13th century, these vegetables look like tiny cabbages Cabbage familiar kitchen garden vegetable about as large and wise as a mans head ambrose bierce, bok choy chinese, red, savoy, Cardoon a type of thistle, is closely related to this "globe artichoke" vegetable Cauliflower Carrot Queen Anne's lace is the ancestor of this orange vegetable & has roots resembling it Chard is a leafy green vegetable often used in Mediterranean cooking. While the leaves are always green, chard stalks vary in color. Swiss Chard, "Swiss" vegetable that's also known as the "Spinach Beet" Chicory Root used as a substitute for coffee, especially in Cajun cuisine, Popular in New Orleans, its top is a salad green & its root is roasted & mixed with coffee Chives is the smallest species of the edible onions. Collard greens same species as cabbage and broccoli. Used in soul food.

The name of this popular soul food vegetable comes from colewort Corn, shuck Cucumber A cucumber pickled when it's only 2-3 inches long is called Gherkin. English / Burpless / Seedless cucumber is only grown under artificial conditions in hothouses. Gherkin is both a type of gourd & a small immature cucumber Eggpalnt aubergine, Thos. Jefferson is credited with introducing this vegetable, named for its ovoid shape, to the U.S., This member of the nightshade family is often prepared Parmigiana Endive rhyme with longsleeve, Belgium, Escarole is a name commonly used by cooks & greengrocers for this salad vegetable Heart of palm, palm cabbage or swamp cabbage, is a vegetable harvested from the inner core and growing bud of certain palm trees Hominy is corn hulled, degermed & broken up Horseradish in cocktail sauce Kohlrabi (German turnip) is a low, stout cultivar of cabbage. Leek is a national symbol of Wales, Lettuce iceberg variety most common.

The head varieties of this vegetable are divided into butterhead & crisphead, The Pascal variety of this crisp garden vegetable has nearly stringless stalks Luffa When it's young & tender, this gourd used in the bathtub can be eaten like a squash Mold, furry fungi on food Mushroom, the most widely eaten fungus. shiitake from asia, morel, chanterelles Toadstool Collective name for poisonous mushrooms Onion south port yellow globe, Maui & Vidalia, Georgia are famous for producing sweet types of this vegetable Pare Peel the skin of 2 identical pieces of fruit Parsnip This root vegetable looks like, sounds like & is related to parsley Peas Petit pois are small, tender ones of these Pepper - red pepper salad ingredient, capsicum annuum grossum, has been allowed to ripen on the vine Potato The South American Indians called them "papas", a name that's still used today, About 10 days before harvest farmers cut the vines, To distinguish a potato from the unrelated sweet potato, it's usually called "Irish" or White color, Russet or Burbank is the primary variety of potato grown in the U.S.

Pumpkin The hollowed, carved fruit of the "Cucurbita pepo" plant with a light inside jack-o-lantern Radicchio is a leaf chicory, sometimes known as Italian chicory and is a perennial. It is grown as a leaf vegetable which usually has white-veined red leaves. Rhubarb contains glycosides especially rhein, glucorhein and emodin which impart cathartic and laxative activities to it. It is hence useful as a cathartic in case of constipation. Rutabaga swedish turnip Seed The part of the plant you're eating when you chow down on corn, peas or lima beans Scallion The names of these 2 onion relatives are from the name of the Mideast city Ashkelon, scallion and shallot Shallot known as scallion fro middle eastern city of ascalon Skunk cabbage The skunk lends its name to this foul-smelling "vegetable" found in swamps Squash summer varieties are eaten green, winter ones ripe.

Cocozell, patty pan & yellow crookneck Potatoes, russet are the brown skinned variety, Carrots are root vegetables while potatoes are examples of these underground stems Tubers Rhubarb Also known as "pieplant", its stalks are baked in pies, usually with strawberries Rutabaga This plant with a bulbous root is also known as a "Swedish Turnip" This somewhat coarse root vegetable is also called a swede or a Swedish turnip Squash, corn, lima beans are Succotash Taro tubers are made into poi Tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country's cuisine. Tomato varieties include Beefsteak and small ones called Cherry tomato, tomatoes are originally from South America, Italians call a tomato Pomodoro, tomato is a member of the deadly nightshade family.

Ponderosa, Big Boy hybrid & Sunray are popular varieties of this Tomatoes, fire roasted, sun-dried, or sliced Romas Vichysoisse Don't complain to your waiter that your soup is cold if you're served this French potato soup Water chestnut Weenie roast - a cookout where roasted frankfurters are the main course 2. cookout - an informal meal cooked and eaten outdoors Wintercress is also called scurvy grass because of its high content of this vitamin C Yam is a variety of sweet potato Zuchini This Italian summer squash is also called a small marrow Austria Sachertorte is a specific type of chocolate cake, or torte, invented by AustrianFranz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria. It's recommended you try the Sachertorte while at the Hotel Sacher in this capital city Schnitzel is a breaded cutlet dish made with boneless meat thinned with a hammer (escalope-style preparation), coated in bread crumbs and fried.

In the name of a popular veal dish, Vienna style, it means "slice" or "shaving" Wiener Schnitzel is named for Vienna Brazil Color of the beans you'd find in a feijoada, the national dish of Brazil, black Cantonese, fukien, honen, shantung, schezuan Chop sticks Chow mein crispy noodles Chop suey is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, prawns, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce.

Dim sum, delight your heart, The name of these little snacks is Cantonese for �heart�s delight� Mein means noodle Cohiba cigars first made in Cuba Jambolaya stew of rice fish and ham Cruller The name of this twisted fried doughnut is from the Dutch for "twisted cake" England Tipsy pudding, which might make you feel a little tipsy, is an old-fashioned dessert from this country A la perigourdine with truffles Alsacienne has sauerkraut Aspic is a dish in which ingredients are set into a gelatin made from a meat stockor consomm�. Au gratin Covered with bread crumbs and sometimes butter and grated cheese, and then browned in an oven: potatoes au gratin. Au jeu - meat served in its own juice Beef bourguignon originates from the Burgundy region, a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.

This traditional French dish consists of meat braised in red wine & garnished with mushrooms & onions Bouillabaisse is a traditional Provencal fish stew originating from the port city of Marseille. Bouqet Garni 2-word French term for a small bundle of herbs, often tied together & used for flavoring Casserole, from the French word for "saucepan", is a large, deep dish used bothin the oven and as a serving vessel. Chateaubriand steak, or just chateaubriand, is a recipe of a particular thick cut from the tenderloin (fillet), Compote French for stewed fruit, it can also be the bowl it's served in Coquilles St. Jacques is scallops in wine and butter sauce, If you order Coquilles St.

Jacques in a restaurant, this is what you will be served Cordon Blue This school was founded in 1895 to teach cooking to wealthy young Frenchwomen, This French term can describe a chicken, ham & cheese dish or the master chef who prepared it Cornichon This French term for a tiny pickle means "little horn" Creme Brulee A rich custard topped with caramelized sugar, its name means "burnt cream" in French Cresson watercress Croquette round mass of chopped meat, fish, vegetable, coated with beaten egg and crumbs and fried in deep fat Cuisse frog leg Entrecote middle part of a rib steak Cornichon little pickle En jou, meat in its own juice Filet Mignon Oui, monsieur, it's a small, round, choice cut of beef from the loin Foie gras goose liver Fondue is a Swiss, French, and Italian dish of melted cheese served in acommunal pot (caquelon) over a portable stove (r�chaud) French onion soup (Soupe � l'oignon) is an onion soup based on beef broth orbeef stock traditionally served with croutons and cheese as toppings.

Hors d'oeuvres is French for "outside of" work, which is usually when they're served Lobster Thermidor style Lyonnaise potatoes is a French dish of sliced pan-fried potatoes and thinly slicedonions, saut�ed in butter with parsley and possibly other seasonings. Pate is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy. Pot on Feu The name of this French dish means "pot on the fire" Quiche lorraine has bacon The Larousse Gastronomique says quiche originated in this French region Ratatouille stewed vegetables, from Nice, Ragout Word for a French stew that's a homophone for a popular brand of spaghetti sauce Salade nicoise anchovy and tuna Terrine is a French forcemeat loaf similar to a p�t�, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature.

Liver pates are sometimes called Terrine, after the name of the dish in which they're cooked & served Truffles Dishes flavored or garnished with these rare costly fungi are referred to as "a la Perigourdine" Germany Kirschwasser or kirsch is a clear, colorless fruit brandy traditionally made from double distillation of morello cherries Sauerbraten is a German pot roast that can be prepared with a variety of meats�most often beef, but also from venison, lamb, mutton, pork, and horse. Knockwurst German sausage named for the crackling sound the skin of the sausage makes when bitten into Sauerkraut sour cabbage didn't originate in Germany but was brought from China by the Tatars Weisswurst is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, lemon, mace, onions Zwieback is a type of crisp, sweetened bread, made with eggs and baked twice.

Greece Dolma - To make the traditional Greek favorite dolma, wrap rice & ground meat in grape leaves, A Greek favorite, dolma is made with rice & ground meat wrapped in these leaves Moussaka The popular dish moussaka is layers of ground meat & eggplant Souvlaki is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. Souvlakia is this country's equivalent of shishkebab India Chutney One type of dish in which fenugreek seed is used is this relish from India Molasses This thick liquid is the traditional sweetening in Indian pudding Colcannon, a dish of potatoes, leeks, cabbage & cream, is associated with this country's cuisine Israel Blintzes are thin pancakes that typically lack a leavening agent and are similar to cr�pes, sometimes filled with cheese Chopped chicken liver is Jewish deli substitute for "pate de foie gras" Knish consists of a filling covered with dough that is either baked, grilled, or deep fried.

In the most East European traditional versions, the filling is made entirely of mashed potato, ground meat, sauerkraut, onions, kasha (buckwheat groats), or cheese. This Jewish-American pastry is made with dough & can be stuffed with potato or cheese Matzah balls are an Ashkenazi Jewish soup dumpling made from a mixture of matzah meal, eggs, water, and oil. Matzah balls are traditionally served in chicken soup. They are a staple food on Passover. A la Florentine - Means with spinach. Al Dente When spaghetti is cooked "al dente", it means it's firm to the teeth Antipasto means "before the meal" Traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats and vegetables Biscotti for dipping in wine or coffee, biscotti are twice-baked cookies Bruschetta is an antipasto consists of grilled bread rubbed with garlic and topped with olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, or cheese.

Calzone is a turnover or folded pizza. It is shaped like a half-moon and made of bread dough. Calamari fried squid consists of batter-coated, deep fried squid, fried for less than two minutes to prevent toughness. Crostini cut a baguette, brush with olive oil and bake until golden; now you've got this appetizer, Italian for "little toasts" Fettucini alfredo ribbon-shaped noodles, sweet butter, cream, parmesan cheese and black pepper make up this pasta dish Frittata you can use leftovers to make one of these Italian-named egg dishes that's similar to an omelet and quiche, It's an Italian version of an omelet, served pancake-style Gnocchi are various thick, soft dumplings.

From Italian for "knot in wood", it's a dumpling made from flour, semolina or potato starch Lasagna Moleche & you'll get the soft-shelled Crab of these crustaceans Minestrone is soup that starts meal Ossobuco Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth and a few anchovies Pasta - Linguini means little tongues, Manicotti, Ravioli square, Tubettini, Vermicelli Pastrami deli item is corned beef that's been rubbed with pepper & spices, smoked and then steamed Pizza, Pepperoni, Hawaiian pizza with ham, canadian bacon and pineapple, anchovies Polenta to make a basic version of this Italian staple, gradually add cornmeal, or chestnut meal, to boiling water; stir constantly Pomodori use these when an Italian recipe calls for "pomodori" Primavera Italian word for spring, it describes pasta dishes made with fresh vegetables Prosciutto is served as a first course with figs or melon Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat, fish, or vegetable-based.

You can use Arborio rice to make this dish; let each addition of broth be absorbed before adding the next Trattoria is an Italian-style eating establishment, less formal than a ristorante, but more formal than an osteria. Vongole clams found in pasta sauces Dessert Cannoli are Sicilian pastry desserts. The singular is cannolo meaning little tube Zabaione is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, a sweet wine usually Marsala wine Sauce Marinara (mariner's) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs, onions and sometimes seafood. Pesto is a sauce originating in Genoa in the Liguria region of northern Italy and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (Parmesan cheese), and Fiore Sardo (cheese made from sheep's milk). Japan Dashiis a class of soup and cooking stock used in Japanese cuisines. Dashi forms the base for miso soup, clear broth, noodle broth, and many kinds ...

Nuri seaweed Baklava phyllo dough is used to make up the many thin layers in baklava Halvah sesame Hummus This chic Middle-Eastern dip is made primarily from chickpeas & served with pita bread Lavash is a soft, thin flatbread popular in Iran, Iraq, Turkey and the Caucasus. Tahini ground sesame seeds Spain Gazpacho is usually a tomato-based, vegetable soup, traditionally served cold, originating in the southern Spanish region of Andaluc�a. Paella is a Valencian rice dish, Saffron-flavored Spanish rice stew with meat, vegetables & seafood Russia A la rousse, sour cream Blini is a type of thin pancake, Blini, a Russian type of this thin, flat dish, are made with buckwheat flour Borscht is a soup that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple color.

Caviar Once a favorite of Russian czars, the Sterlet type of this fish egg delicacy is golden in color Cock a leelkie, leeks with chicken Haggis, lungs, heart of sheep mixed with suet and oatmeal, cooked in stomach Mee Krob This popular Thai dish consists of sweet crispy noodles with chicken or shrimp Nam pla fish sauce Pad Thai Thailand's best-known dish, it's stir-fried noodles, egg, bean sprouts, peanuts and seasonings Prik Kee chili Tom yum is a spicy clear soup typical in Laos and Thailand. Wales Leek, symbol of country The name of this dish derives from the poverty of the 18th century Welsh Welsh Rarebit dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices (or other pieces) of toasted bread, BEER has health benefits when used in moderation. Lager (German: storage) is a type of beer that is fermented and conditioned at low temperatures. Now nearly obsolete, porter is intermediate between ale & this darker British brew Stout.

The flowers of Hops plant give beer its bitter taste Stein This name for an earthenware beer mug is German for "stone Budweiser, the King of Beers, Anheiser-Busch, St. Louis, largest brewing organization, makes Budweiser, Michelob, O'Douls Coors, adolph, in golden colorado Falstaff Denmark, Carlsberg or Tuborg famous Danish breweries you can tour in Copenhagen German, Bock, strong, dark This strong, dark type of beer takes its name from Einbeck, Germany, where it was first made. Breman, Germany's St. Pauli Girl Lowenbrau brand of beer that means "lion's brew" Greece, Spartan, Aegean India Kingfisher is an Indian beer brewed by United Breweries Group. The brand was launched in 1978. India's largest selling beer Japan Kirin is a beer from this country Mexico, Tecate, Corona, Bohemia, Superior & Dos Equis Netherlands, Heineken, dutch brewing company.

In 1968 this Dutch brewer merged with Amstel Peru, Pilsen, Ciuzco Thailand, Amarit, Singhai Jeopardy show terms that I have come across when I used to be an avid watcher. I no longer have much time to watch the show. Animals are scattered on all continents and are smarter than humans realize. Art history can teach a great deal about human history Books that i have read or wish to read Business in America will hopefully improve from the market crash of 2008 and 2009. Hush Puppies Recipe | Multi Cultural Cooking Network Multi Cultural Cooking Network Giving You a Taste of the World Menu Texas 20 Minute Sheet Cake → Hush Puppies Recipe Hushpuppies (Cornbread Balls) are a savory, starch-based food made from cornmeal batter that is deep fried or baked in small ball or sphere shapes, or occasionally oblong or ring shapes. Hushpuppies are frequently served as a side dish. Hushpuppies are a food with strong ties to the American South, although they are available in many areas of America on the menus of deep fried fish restaurants.

The name “hushpuppies” is often attributed to hunters, fishermen or other cooks who would fry some basic cornmeal mixture (possibly that they had been bread-coating or battering their own food with) and feed it to their dogs to “hush the puppies” during cook-outs or fish-fries. Also, runaway slaves would feed them to the guard dogs of their owners in order to “hush the puppies”. 2 cups yellow corn meal 1 cup plain flour (flour is what gave it the lighter taste and you can experiment with the amount you use if you want) 2 eggs 1 cup buttermilk (you can also use plain milk in a pinch, but nothing compares to buttermilk) 3/4 teaspoon seasoned salt. I use Lowreys but just about any brand will work as you are just looking for something to spice things up a little 1/2 teaspoon ground pepper blend (again, the idea is to spice things up a little). 1 teaspoon baking powder 2/3 teaspoon baking soda 1/8 cup bacon grease. This is another big key to the flavor. In a pinch you can use other types of cooking oil, but bacon is my favorite.

You also need some type of cooking oil to deep fry these in such as Crisco oil although peanut oil and some of the lower fat oils work well too. Directions Mix all of the dry ingredients in a bowl. Add your eggs, oil, and buttermilk. Stir it all up until the flavors are thoroughly blended. Turn your cooker on medium-high heat. When it’s hot you can drop your hush puppies in using a table spoon. Allow them to brown on all sides. They should begin floating when done, but if they don’t, don’t overcook them. Rate this:

Question: What Southern staple, a savory bread product often served as a side dish in seafood restaurants, is made from cornbread batter that is deep fried in small ball shapes?
Answer: Hushpuppy