Basic Foods

 Water
 Plants
 Fungi
 Animals
Plants

Classification of plants
Edible Plants
 Fruits
 Vegetables
Fruits

Classification of Fruits
Fungi

Classification of Fungi

Edible Fungi

Animals

Classification of animals (wild, edible, pets, kingdom, class, phylum) farm fish poultry animals,
juvenile fish uses of seaweeds
Eating habits of animals
EDIBLE ANIMALS

 Livestock animals
 Poultry animals
 Mammals

Food group Classification of food / Food Types / food list

 A collection of foods that share similar nutritional properties or biological classifications.
Most Common Food Group

Go, grow, glow

FISH PRODUCTS

Poultry
Meat, mainly from farmed animals, is a major source of dietary protein around the world, averaging
about 8% of man's energy intake. The actual types eaten depend on local preferences, availability,
cost and other factors, with cattle, sheep, pigs and goats being the main species involved. Cattle
generally produce a single offspring annually which takes more than a year to mature; sheep and
goats often have twins and these are ready for slaughter in less than a year; pigs are more prolific,
producing more than one litter of up to about 11[60] piglets each year.[61] Horses, donkeys, deer,
buffalo, llamas, alpacas, guanacos and vicunas are farmed for meat in various regions. Some
desirable traits of animals raised for meat include fecundity, hardiness, fast growth rate, ease of
management and high food conversion efficiency. About half of the world's meat is produced from
animals grazing on open ranges or on enclosed pastures, the other half being produced intensively
in various factory-farming systems; these are mostly cows, pigs or poultry, and often reared indoors,
typically at high densities.

Dairy, also called milk products and sometimes categorized with milk alternatives or meat, is

typically a smaller category in nutrition guides,[2][3][4] if present at all, and is sometimes listed apart from
other food groups.[2][3] Examples of dairy products include milk, butter, ghee, yogurt, cheese, cream
and ice cream. The categorization of dairy as a food group with recommended daily servings has
been criticized by, for example, the Harvard School of Public Health who point out that "research has
shown little benefit, and considerable potential for harm, of such high dairy intakes. Moderate
consumption of milk or other dairy products—one to two servings a day—is fine, and likely has some
benefits for children. But it’s not essential for adults, for a host of reasons." [5]

Baked goods are cooked by baking, a method of cooking food that uses prolonged dry heat.

 Breads – bread is a staple food prepared from a dough of flour and water, usually by baking.

Throughout recorded history it has been popular around the world and is one of humanity's
oldest foods, having been of importance since the dawn of agriculture.

 List of breads

 List of American breads

 List of brand name breads
 List of bread rolls
 List of buns
 List of British breads
 List of Indian breads
 List of Pakistani breads
 List of quick breads
 List of sweet breads

 List of bread dishes

 Dairy products – dairy products are food produced from the milk of mammals. Dairy products

are usually high energy-yielding food products. A production plant for the processing of milk is
called a dairy or a dairy factory. Apart from breastfed infants, the human consumption of dairy
products is sourced primarily from the milk of cows, yet goats, sheep, yaks, horses, camels, and
other mammals are other sources of dairy products consumed by humans.

 List of dairy products

 List of butter dishes

 List of cheeses
  List of American cheeses
 List of brined cheeses
 List of British cheeses

 List of French cheeses

 List of Irish cheeses
 List of Italian cheeses
 List of Polish cheeses

 List of cheese dishes

 Eggs – eggs are laid by female animals of many different species,

including birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of
years.[10] Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus
(egg yolk), contained within various thin membranes. Popular choices for egg consumption
are chicken, duck, quail, roe, and caviar, but the egg most often consumed by humans is the
chicken egg, by a wide margin.

 List of egg dishes

 List of egg topics


Meat – meat is animal flesh that is eaten as food.[11]:1 Humans are omnivorous,[12][13][14] and have
hunted and killed animals for meat since prehistoric times. [14] The advent of civilization allowed
the domestication of animals such as chickens, sheep, pigs and cattle, and eventually their use
in meat production on an industrial scale. Today, humans consume not
only chicken, mutton, pork and beef but also meats
of camel, horse, dog, cat, alligator, crocodile, turtle, dolphin, emu, ostrich, duck, deer, zebra, wat
er buffalo, whale, snake, frog, guinea pig, rabbit, squirrel, porcupine and monkey.

 List of meat dishes

 List of beef dishes
 List of chicken dishes
 List of domesticated meat animals
 List of hamburgers
 List of hams
 List of kebabs
 List of pork dishes

 List of bacon dishes

 List of sausages

 List of sausage dishes

 List of hot dogs
 Cereals – True cereals are the seeds of certain species of grass. Maize, wheat, and rice
account for about half of the calories consumed by people every year. Grains can be ground
into flour for bread, cake, noodles, and other food products. They can also be boiled or
 steamed, either whole or ground, and eaten as is. Many cereals are present or past staple
foods, providing a large fraction of the calories in the places that they are eaten.
 List of porridges
Rice[edit]
 List of rice cakes
 List of rice dishes
Seafood[edit]
 Seafood – seafood is any form of sea life regarded as food by humans. Seafood prominently
includes fish and shellfish. Shellfish include various species of molluscs, crustaceans,
and echinoderms.

 Fish – fish is consumed as a food by many species, including humans. The word "fish"
refers to both the animal and to the food prepared from it.
In culinary and fishery contexts, the term fish also includes shellfish, such
as molluscs, crustaceans and echinoderms. Fish has been an important source of
protein for humans throughout recorded history.

 List of fish dishes

 List of cod dishes

 List of herring dishes
 List of raw fish dishes

 List of seafood dishes

 Edible seaweed

Staple foods[edit]

 Staple foods – staple food, sometimes called food staple or staple, is a food that is eaten
routinely and in such quantities that it constitutes a dominant portion of a standard diet in a given
population, supplying a large fraction of the needs for energy-rich materials and generally a
significant proportion of the intake of other nutrients as well. Most people live on a diet based on
just a small number of staples.[15] Most staple plant foods are derived either from cereals such
as wheat, barley, rye, maize, or rice, or starchy tubers or root vegetables such
as potatoes, yams, taro, and cassava.[16] Other staple foods
include pulses (dried legumes), sago (derived from the pith of the sago palm tree), and fruits
such as breadfruit and plantains.[17] Of more than 50,000 edible plant species in the world, only a
few hundred contribute significantly to human food supplies. Just 15 crop plants provide 90
percent of the world's food energy intake (exclusive of meat),
with rice, maize and wheat comprising two-thirds of human food consumption. These three
alone are the staples of over 4 billion people.

Staple Foods / cereals / Grains, beans and legumes, sometimes categorized as cereals, is often
the largest category in nutrition guides. Examples include wheat, rice, oats, barley, bread and pasta.
An example of beans would be baked beans and soy beans, while an example of legumes would be
lentils and chickpeas. Grains are a good source of starch and are often categorized with other
starchy food such as potatoes.

 a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a
standard diet for a given people, supplying a large fraction of energy needs and generally forming a
significant proportion of the intake of other nutrients as well.[1] A staple food of a specific society may
be eaten as often as every day or every meal, and most people live on a diet based on just a small
number of food staples.[2] Specific staples vary from place to place, but typically are inexpensive or
readily available foods that supply one or more of the macronutrients needed for survival and
health: carbohydrates, proteins, fats, minerals, and vitamins.[1] Typical examples include tubers and
roots, grains, legumes, and seeds. Among them, cereals, legumes, tubers and roots account for
about 90% of the world's food calories intake.[1]

Prepared foods
Appetizers[edit]

Zakuski are a type of hors d'oeuvre

 Appetizers (also known as hors d'oeuvre) – items served before the main courses of a meal,
typically smaller than main dishes, and often meant to be eaten by hand (with minimal use of
silverware). Hors d'oeuvre may be served at the dinner table as a part of the meal, or they may
be served before seating. Stationary hors d'oeuvre served at the table may be referred to as
"table hors d' oeuvre". Passed hors d'oeuvre may be referred to as "butler-style" or "butlered"
hors d'oeuvre.

 List of hors d'oeuvre

 Condiments – condiment is something such as a sauce, that is added to some foods to

impart a particular flavor, enhance its flavor,[19] or in some cultures, to complement the dish. The
term originally described pickled or preserved foods, but has shifted meaning over time. [20]

 List of condiments

 List of brand name condiments

 List of syrups

 Confectionery – confectionery, or the making of confections, are food items that are rich
in sugar. Confectionery is divided into two broad and somewhat overlapping categories, bakers'
confections and sugar confections.[21] Bakers' confectionery includes principally sweet pastries,
cakes, and similar baked goods. Sugar confectionery includes sweets, candied nuts, chocolates,
 chewing gum, sweetmeats, pastillage, and other confections that are made primarily of sugar.
Confections include sweet foods, sweetmeats, digestive aids that are sweet, elaborate
creations, and something amusing and frivolous.[22]

 List of confectionery brands

 List of chocolate bar brands

 List of bean-to-bar chocolate manufacturers

Convenience foods – convenience food, also known as processed food, is commercially prepared
food designed for ease of consumption.

 Desserts – dessert is a typically sweet course that may conclude a meal. The course usually
consists of sweet foods, but may include other items.

 List of desserts

 Dessert-related lists (category)

 Dips – dip or dipping sauce is a common condiment for many types of food. Dips are used to
add flavor or texture to a food.

 List of common dips

 Paste – food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in

food preparation or eaten directly as a spread. [23] Pastes are often highly spicy or aromatic.

 List of food pastes

 Spread – foods that are literally spread, generally with a knife, onto bread, crackers, or
other food products. Spreads are added to food to provide flavor and texture.

 List of spreads
 Sauces – In cooking, a sauce is liquid, cream or semi-solid food served on or used in
preparing other foods. Sauces are not normally consumed by themselves; they add flavor,
moisture, and visual appeal to another dish. Sauce is a French word descended from
the Latin salsa, meaning salted. Possibly the oldest sauce recorded is garum, the fish
sauce used by the Ancient Greeks.
 List of sauces

 Dried foods – drying is a method of food preservation that works by removing water from the
food, which inhibits the growth of bacteria and has been practiced worldwide since ancient
times to preserve food. Where or when dehydration as a food preservation technique was
invented has been lost to time, however the earliest known practice of food drying is 12,000
BCE by inhabitants of the modern Middle East and Asia regions. [24]
 List of dried foods
 Dumplings – dumplings are cooked balls of dough. They are based
on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be
cooked by boiling, steaming, simmering, frying, or baking. Dumplings are stuffed with a
diverse variety of fillings.
  List of dumplings
Fast food – fast food is the term given to food that is prepared and served very quickly, first
popularized in the 1950s in the United States. While any meal with low preparation time can be
considered fast food, typically the term refers to food sold in a restaurant or store with preheated or
precooked ingredients, and served to the customer in a packaged form for take-out/take-away. Fast
food restaurants are traditionally separated by their ability to serve food via a drive-through. The
term "fast food" was recognized in a dictionary by Merriam–Webster in 1951.

 Fermented foods (Fermentation in food processing) – fermentation in food processing is the

conversion of carbohydrates to alcohols and carbon dioxide or organic acids
using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation
usually implies that the action of microorganisms is desirable. The science of fermentation is
also known as zymology or zymurgy.

 List of fermented foods

 Halal food – Islamic jurisprudence vis-à-vis Islamic dietary laws specifies which foods
are halal ("lawful") and which are ḥarām ("unlawful"). This is derived from commandments
found in the Qur'an, the holy book of Islam, as well as the Hadith and Sunnah, libraries
cataloging things Muhammad is reported to have said and done.
 List of halal and kosher fish
Kosher food – kosher foods are those that conform to the regulations of kashrut (Jewish dietary law).
Food that may be consumed according to halakha (Jewish law) is termed kosher in English, from
the Ashkenazi pronunciation of the Hebrew term kashér, meaning "fit" (in this context, fit for
consumption). Food that is not in accordance with Jewish law is called treif or treyf, derived from
Hebrew trāfáh.

 Noodles – The noodle is a type of staple food[25] made from some type

of unleavened dough which is rolled flat and cut into one of a variety of shapes. While long, thin
strips may be the most common, many varieties of noodles are cut into waves, helices, tubes,
strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling
water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles
are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for
short-term storage, or dried and stored for future use.

 List of pasta
 List of noodles
 List of noodle dishes
 Pies – pie is a baked dish which is usually made of a pastry dough casing that covers or
completely contains a filling of various sweet or savoury ingredients.
 List of pies, tarts and flans
 Salads – salad is a ready-to-eat dish often containing leafy vegetables, usually served chilled
or at a moderate temperature and often served with a sauce or dressing. Salads may also
contain ingredients such as fruit, grain, meat, seafood and sweets. Though many salads use
raw ingredients, some use cooked ingredients.
 List of salads
 Sandwiches – sandwich is a food item consisting of one or more types of food placed on or
between slices of bread, or more generally any dish wherein two or more pieces of bread
serve as a container or wrapper for some other food. [26][27][28] The sandwich was originally a
portable food item or finger food which began its popularity primarily in the Western World,
but is now found in various versions in numerous countries worldwide.
  List of sandwiches
 Snack food – snack food is a portion of food often smaller than a regular meal, generally
eaten between meals.[29] Snacks come in a variety of forms including packaged and
processed foods and items made from fresh ingredients at home.
 List of snack foods
 Soups – soup is a primarily liquid food, generally served warm (but may be cool or cold), that
is made by combining ingredients such as meat and vegetables with stock, juice, water, or
another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids
in a pot until the flavors are extracted, forming a broth.
 List of soups
 Stews – stew is a combination of solid food ingredients that have been cooked in liquid and
served in the resultant gravy. Ingredients in a stew can include any combination
of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.), meat,
especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages,
and seafood are also used.
 List of stews

Meat, sometimes labelled protein and occasionally inclusive of legumes and beans, eggs, meat

analogues and/or dairy, is typically a medium- to smaller-sized category in nutrition guides. [2][3]
[4]
 Examples include chicken, fish, turkey, pork and beef.

Confections, also called sugary foods and sometimes categorized with fats and oils, is typically a

very small category in nutrition guides, if present at all, and is sometimes listed apart from other food
groups.[2][3] Examples include candy, soft drinks, and chocolate.

Whole foods are plant foods that are unprocessed and unrefined, or processed and refined as little
as possible, before being consumed. [1] Examples of whole foods include whole
grains, tubers, legumes, fruits, vegetables.

Natural foods and all-natural foods are widely used terms in food labeling and marketing with a
variety of definitions, most of which are vague. The term is often assumed to imply foods that are not
processed and whose ingredients are all natural products (in the chemist's sense of that term), thus
conveying an appeal to nature.

Natural foods” are often assumed to be foods that are not processed, or do not contain any food
additives, or do not contain particular additives such as hormones, antibiotics, sweeteners, food
colors, preservatives, or flavorings that were not originally in the food.

A specialty food is a food that is typically considered as a "unique and high-value food item made in
small quantities from high-quality ingredients".[1] Consumers typically pay higher prices for specialty
foods, and may perceive them as having various benefits [1] compared to non-specialty foods.
Compared to staple foods, specialty foods may have higher prices due to more expensive
ingredients and labor.[2] Some food stores specialize in or predominantly purvey specialty foods. [3]
[4]
 Several organizations exist that promote specialty foods and its purveyors.
Foods that have been described as specialty foods include:

 Artisanal foods.[5][6]
 Caviar.[7]
 Cheese and artisan cheese.[8]
 Specialty coffee – sometimes referred to as artisanal coffee. [9]
 High-quality chocolate.[10]
 Foie gras.[11][12]
 Iberico, Serrano, and other artisanal Dry-cured ham.
 Morel, Chanterelle, Matsutake and other rare mushrooms.[13]
 Mostarda.[14]
 Gourmet pet foods.[15]
 Edible seaweed.[16]
 Stinky tofu (Chinese: chòu dòufu) – has been described as a local specialty food in the Old
City of Shanghai.[17]
 Truffles.[18][19]
 Truffle oil.[18][20]
 Taboo food and drink is also a good way to find "other" speciality foods.
Foods that have been described as specialty foods as per not precisely corresponding to other food
categories include:

 Kimchi.[22]
 Olives.[22]
 Royal jelly, bee pollen and propolis.[22]
 Sauerkraut.[22]
 Sea vegetables.[22]
 Umeboshi.[

Slow Food is an organization that promotes local food and traditional cooking.

Organic food is food produced by methods that comply with the standards of organic farming.
Standards vary worldwide, but organic farming features practices that cycle resources, promote
ecological balance, and conserve biodiversity. Organizations regulating organic products may
restrict the use of certain pesticides and fertilizers in the farming methods used to produce such
products. Organic foods typically are not processed using irradiation, industrial solvents, or
synthetic food additives.

Adulteration Food

 is a legal term meaning that a food product fails to meet the legal standards. One form of
adulteration is an addition of another substance to a food item in order to increase the quantity of the
food item in raw form or prepared form, which may result in the loss of actual quality of food item.
These substances may be either available food items or non-food items. Among meat and meat
products some of the items used to adulterate are water or ice, carcasses, or carcasses of animals
other than the animal meant to be consumed

Camping food includes ingredients used to prepare food suitable for

backcountry camping and backpacking. The foods differ substantially from the ingredients found in a
typical home kitchen. The primary differences relate to campers' and backpackers' special needs for
foods that have appropriate cooking time, perishability, weight, and nutritional content.
To address these needs, camping food is often made up of either freeze-
dried, precooked or dehydrated ingredients. Many campers use a combination of these foods.
Freeze-drying requires the use of heavy machinery and is not something that most campers are able
to do on their own. Freeze-dried ingredients are often considered superior to dehydrated ingredients
however because they rehydrate at camp faster and retain more flavor than their dehydrated
counterparts. Freeze-dried ingredients take so little time to rehydrate that they can often be eaten
without cooking them first and have a texture similar to a crunchy chip.
Dehydration can reduce the weight of the food by sixty to ninety percent by removing water through
evaporation. Some foods dehydrate well, such as onions, peppers, and tomatoes. [14][15] Dehydration
often produces a more compact, albeit slightly heavier, end result than freeze-drying.
Surplus precooked military Meals, Meals, Ready-to-Eat (MREs) are sometimes used by campers.
These meals contain pre-cooked foods in retort pouches. A retort pouch is a plastic and metal foil
laminate pouch that is used as an alternative to traditional industrial canning methods.
Diet food (or "dietetic food") refers to any food or beverage whose recipe is altered to reduce fat,
carbohydrates, abhor/adhore sugar in order to make it part of a weight loss program or diet. Such
foods are usually intended to assist in weight loss or a change in body type, although bodybuilding
supplements are designed to aid in gaining weight or muscle.
The process of making a diet version of a food usually requires finding an acceptable low-food-
energy substitute for some high-food-energy ingredient. [16] This can be as simple as replacing some
or all of the food's sugar with a sugar substitute as is common with diet soft drinks such as Coca-
Cola (for example Diet Coke). In some snacks, the food may be baked instead of fried thus reducing
the food energy. In other cases, low-fat ingredients may be used as replacements.
In whole grain foods, the higher fiber content effectively displaces some of the starch components of
the flour. Since certain fibers have no food energy, this results in a modest energy reduction.
Another technique relies on the intentional addition of other reduced-food-energy ingredients, such
as resistant starch or dietary fiber, to replace part of the flour and achieve a more significant energy
reduction.
Finger food is food meant to be eaten directly using the hands, in contrast to food eaten with
a knife and fork, spoon, chopsticks, or other utensils.[17] In some cultures, food is almost always eaten
with the hands; for example, Ethiopian cuisine is eaten by rolling various dishes up in injera bread.
[18]
 Foods considered street foods are frequently, though not exclusively, finger foods.
In the western world, finger foods are often either appetizers (hors d'œuvres) or entree/main
course items. Examples of these are miniature meat pies, sausage rolls, sausages on sticks, cheese
and olives on sticks, chicken drumsticks or wings, spring rolls,
miniature quiches, samosas, sandwiches, Merenda or other such based foods, such as pitas or
items in buns, bhajjis, potato wedges, vol au vents, several other such small items and risotto balls
(arancini). Other well-known foods that are generally eaten with the hands
include hamburgers, pizza, Chips, hot dogs, fruit and bread.
In East Asia, foods like pancakes or flatbreads (bing 饼) and street foods such as chuan (串, also
pronounced chuan) are often eaten with the hands.
Fresh food is food which has not been preserved and has not spoiled yet. For vegetables and fruits,
this means that they have been recently harvested and treated properly postharvest; for meat, it has
recently been slaughtered and butchered; for fish, it has been recently caught or harvested and kept
cold.
Dairy products are fresh and will spoil quickly. Thus, fresh cheese is cheese which has not been
dried or salted for aging. Soured cream may be considered "fresh" (crème fraîche).
Fresh food has not been dried, smoked, salted, frozen, canned, pickled, or otherwise preserved
Frozen food
Freezing food preserves it from the time it is prepared to the time it is eaten. Since early times,
farmers, fishermen, and trappers have preserved grains and produce in unheated buildings during
the winter season.[20] Freezing food slows down decomposition by turning residual moisture into ice,
inhibiting the growth of most bacterial species. In the food commodity industry, there are two
processes: mechanical and cryogenic (or flash freezing). The kinetics of the freezing is important to
preserve food quality and texture. Quicker freezing generates smaller ice crystals and maintains
cellular structure. Cryogenic freezing is the quickest freezing technology available utilizing the
extremely low temperature of liquid nitrogen −196 °C (−320 °F).[21]
Preserving food in domestic kitchens during modern times is achieved using household freezers.
Accepted advice to householders was to freeze food on the day of purchase. An initiative by a
supermarket group in 2012 (backed by the UK's Waste & Resources Action Programme) promotes
the freezing of food "as soon as possible up to the product's 'use by' date". The Food Standards
Agency was reported as supporting the change, providing the food had been stored correctly up to
that time
A functional food is a food given an additional function (often one related to health-promotion or
disease prevention) by adding new ingredients or more of existing ingredients. [23] The term may also
apply to traits purposely bred into existing edible plants, such as purple or gold potatoes having
enriched anthocyanin or carotenoid contents, respectively.[24] Functional foods may be "designed to
have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional
functions, and may be similar in appearance to conventional food and consumed as part of a regular
diet".[25]

Health food is food marketed to provide human health effects beyond a normal healthy diet required

for human nutrition. Foods marketed as health foods may be part of one or more categories, such
as natural foods, organic foods, whole foods, vegetarian foods or dietary supplements. These
products may be sold in health food stores or in the health food or organic sections of grocery stores

Live food is living food for carnivorous or omnivorous animals kept in captivity; in other words, small
animals such as insects or mice fed to larger carnivorous or omnivorous species kept either in
a zoo or as a pet.
Live food is commonly used as feed for a variety of species of exotic pets and zoo animals, ranging
from alligators to various snakes, frogs and lizards, but also including other, non-reptile, non-
amphibian carnivores and omnivores (for instance, skunks, which are omnivorous mammals, can
technically be fed a limited amount of live food, though this is not a common practice). Common live
food ranges from crickets (used as an inexpensive form of feed for carnivorous and omnivorous
reptiles such as bearded dragons and commonly available in pet stores for this
reason), waxworms, mealworms and to a lesser extent cockroaches and locusts, to
small birds and mammals such as mice or chickens.
Medical foods are foods that are specially formulated and intended for the dietary management of a
disease that has distinctive nutritional needs that cannot be met by normal diet alone. In the United
States they were defined in the Food and Drug Administration's 1988 Orphan Drug Act
Amendments[35] and are subject to the general food and safety labeling requirements of the Federal
Food, Drug, and Cosmetic Act. In Europe the European Food Safety Authority established
definitions for "foods for special medical purposes" (FSMPs) in 2015. [36]
Medical foods, called "food for special medical purposes" in Europe, [37] are distinct from the broader
category of foods for special dietary use, from traditional foods that bear a health claim, and from
dietary supplements. In order to be considered a medical food the product must, at a minimum: [38][39]
 be a food for oral ingestion or tube feeding (nasogastric tube)
 be labeled for the dietary management of a specific medical disorder, disease or condition
for which there are distinctive nutritional requirements, and
 be intended to be used under medical supervision.
Medical foods can be classified into the following categories:

 Nutritionally complete formulas

 Nutritionally incomplete formulas
 Formulas for metabolic disorders
 Oral rehydration products
A negative-calorie food is food that supposedly requires more food energy to be digested than the
food provides. Its thermic effect or specific dynamic action – the caloric "cost" of digesting the food –
would be greater than its food energy content. Despite its recurring popularity in dieting guides, there
is no scientific evidence supporting the idea that any food is calorically negative. While some chilled
beverages are calorically negative, the effect is minimal [44] and drinking large amounts of water can
be dangerous.

Peasant foods are dishes specific to a particular culture, made from accessible and inexpensive
ingredients, and usually prepared and seasoned to make them more palatable. They often form a
significant part of the diets of people who live in poverty, or have a lower income compared to the
average for their society or country.
Peasant foods have been described as being the diet of peasants, that is, tenant or poorer farmers
and their farm workers,[53] and by extension, of other cash-poor people. They may use ingredients,
such as offal and less-tender cuts of meat, which are not as marketable as a cash crop.
Characteristic recipes often consist of hearty one-dish meals, in which chunks of meat and various
vegetables are eaten in a savory broth, with bread or other staple food. Sausages are also
amenable to varied readily available ingredients, and they themselves tend to contain offal and
grains.
Peasant foods often involve skilled preparation by knowledgeable cooks using inventiveness and
skills passed down from earlier generations. Such dishes are often prized as ethnic foods by other
cultures and by descendants of the native culture who still desire these traditional dishes.
Prison food is the term for meals served to prisoners while incarcerated in correctional institutions.
While some prisons prepare their own food, many use staff from on-site catering companies. Many
prisons today support the requirements of specific religions, as well as vegetarianism.[54] It is said that
prison food of many developed countries is adequate to maintain health and dieting.

"Seasonal" here refers to the times of the year when the harvest or the flavor of a given type of food
is at its peak. This is usually the time when the item is harvested, with some exceptions; an example
being sweet potatoes which are best eaten quite a while after harvest. It also appeals to people who
prefer a low carbon diet that reduces the greenhouse gas emissions resulting from food
consumption (Food miles).

Shelf-stable food (sometimes ambient food) is food of a type that can be safely stored at room
temperature in a sealed container. This includes foods that would normally be stored refrigerated but
which have been processed so that they can be safely stored at room or ambient temperature for a
usefully long shelf life.
Various food preservation and packaging techniques are used to extend a food's shelf life.
Decreasing the amount of available water in a product, increasing its acidity, or irradiating[56] or
otherwise sterilizing the food and then sealing it in an air-tight container are all ways of
depriving bacteria of suitable conditions in which to thrive. All of these approaches can all extend a
food's shelf life without unacceptably changing its taste or texture.
For some foods, alternative ingredients can be used. Common oils and fats become rancid relatively
quickly if not refrigerated; replacing them with hydrogenated oils delays the onset of rancidity,
increasing shelf life. This is a common approach in industrial food production, but recent concerns
about health hazards associated with trans fats have led to their strict control in several jurisdictions.
[57]
 Even where trans fats are not prohibited, in many places there are new labeling laws (or rules),
which require information to be printed on packages, or to be published elsewhere, about the
amount of trans fat contained in certain products.
Space food is a type of food product created and processed for consumption by astronauts in outer
space. The food has specific requirements of providing balanced nutrition for individuals working in
space while being easy and safe to store, prepare and consume in the machinery-
filled weightless environments of crewed spacecraft.
In recent years, space food has been used by various nations engaging in space programs as a way
to share and show off their cultural identity and facilitate intercultural communication. Although
astronauts consume a wide variety of foods and beverages in space, the initial idea from The Man in
Space Committee of the Space Science Board in 1963 was to supply astronauts with a formula diet
that would supply all the needed vitamins and nutrients
Traditional foods are foods and dishes that are passed through generations[59] or which have been
consumed many generations.[60] Traditional foods and dishes are traditional in nature, and may have
a historic precedent in a national dish, regional cuisine[59] or local cuisine. Traditional foods and
beverages may be produced as homemade, by restaurants and small manufacturers, and by large
food processing plant facilities. [61]
Some traditional foods have geographical indications and traditional specialities in the European
Union designations per European Union schemes of geographical indications and traditional
specialties: Protected designation of origin (PDO), Protected geographical indication (PGI)
and Traditional specialities guaranteed (TSG). These standards serve to promote and protect names
of quality agricultural products and foodstuffs. [62]
This article also includes information about traditional beverages.
Comfort food is food that provides a nostalgic or sentimental value to someone,[1] and may be
characterized by its high caloric nature, high carbohydrate level, or simple preparation.[2] The
nostalgia may be specific to an individual, or it may apply to a specific culture.[

Humanity has created a wide array of techniques ingredients, herbs, spices, and dishes.

including numerous cuisines and culinary arts

By region[edit]
A partial list by region of comfort foods around the world.

Afghanistan[edit]
Main article: Afghan cuisine

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Comfort foods in Afghanistan are:

 Aushak – stuffed dumplings and sauce
 Bolani – filled flatbread[16]
 Borani Banjan or Borani-e-Banjan – baked eggplant with yogurt sauce
 Borani Kadoo or Borani-e-Kado – sweet and savory braised pumpkin with yogurt sauce[17]
 Chainaki – lamb stew
 Chalaw or Challow – steamed rice with spices
 Kabuli palaw or Qabuli Palu – steamed rice with raisins, carrots, and lamb [17]
 Karahai – meat cooked in a traditional karahi pot
 Kebab – grilled skewered meat[16]
 Korma Gosht or Qorma-e-Gosht – braised meat[18]
 Mantu – meat-stuffed dumpling[16][18]
 Naan – flatbread[17]
 Sabzi Palu – spinach (sabzi) with spices
 Sher Berinj – rice pudding[19]
Australia and New Zealand[edit]
Main articles: Australian cuisine and New Zealand cuisine

A Pavlova garnished with fruit and cream

Comfort foods in Australia and New Zealand may include:

 Braised lamb shanks[20][21]
 Bread and butter pudding[20][21]
 Butterscotch apple dumplings[21]
 Casserole (beef or chicken)[21]
 Chicken soup[21]
 Golden syrup pikelets[21]
 Honey and oat slices[21]
 Hot chips[20]
 Lamingtons[22]
 Mashed potatoes[20][21]
 Meat pie[20][21]
 Pea and ham soup[21]
 Pie floater[23]
 Porridge, topped with brown sugar or honey, yogurt, nuts, and fruit[21]
 Potato wedges[20]
 Pumpkin soup[21]
 Rice custard[21]
 Roast meat (beef, chicken, or pork with crackling)[20][21]
 Roast potatoes[21]
 Sausage and mash[21]
 Sausage roll[20]
 Shepherd's pie[21]
 Spaghetti[21]
 Steak and kidney pie[21]
 Sticky date pudding[20][21]
 Vegemite or Marmite on toast[24]
Britain[edit]
Main article: British cuisine

Bangers and mash is a British comfort food.[25]

British comfort foods include:

 Bacon butty (bacon sandwich[26][27][28]

 Bangers and mash – sausages and mashed potatoes[25][27][28][29]
 Cauliflower cheese[27][29][30][31]
 Chicken Tikka Masala[29][30][31]
 Cornish pasty[27][29]
 Cottage pie (Shepherd's pie)[27][28][29][30]
 Custard[30]
 Curry – India-inspired stew over rice[28]
 Egg and chips[28][32]
 Egg and soldiers – toast sliced into approximately six to eight pieces lengthwise, to dip into
soft-boiled egg yolk[28][33]
 Fish and chips[27][28][34]
 Fruit Crumble – stewed fruit with crumbly topping[24][27][29][30]
 Full English breakfast[27][28]
 Lancashire hotpot[30]
 Pies
o Cheese pie, with potatoes or other savory ingredients [29][30]
o Fish pie[29][30][35]
o Pork pie[27]
o Steak and kidney pie[30]
 Potatoes
o Jacket potato[28]
o Mashed potatoes
 Puddings
o Bread and butter pudding[30]
o Jam Roly-Poly – suet pudding rolled in a spiral with jam
o Rice pudding[29][30]
o Spotted dick – steamed pudding with dried fruit[27]
o Sticky toffee pudding[29]
o Treacle pudding[27][30]
 Roasted meat, such as roast beef[24][27][28][29]or chicken[27][29]
 Scotch egg – hard-boiled egg baked in sausage[27][29]
 Soups and stews
o Beef stew with dumplings[28]
o Cock-a-leekie soup[27]
o Lobscouse or lobscows – meat stew[31]
o Potato, leek, and Stilton soup
 Stottie cake – heavy, round bread[36]
 Toad in the hole – sausages baked in Yorkshire pudding[28][29][30]
 Toast
o Baked beans on toast[28]
o Welsh Rarebit – hot cheese sauce on toast[29][30]
 Toastie – grilled sandwich[30]
 Yorkshire pudding[27][29][37]
Canada[edit]
Main article: Canadian cuisine

A plate of classic poutine at a Montreal restaurant.

 Butter tart / Tarte au sucre – small sweet tart-shaped pastries[38][39][40]

 Cake[41]
 Cheesecake[42]
 Chili and beans[43]
 Chocolate bars[40]
 Cookies[39]
 Fish and chips[44]
 Fried chicken[41]
 Fried rice[45]
 Ginger beef[46]
 Grilled cheese sandwich[39][44][45][47]
 Hamburger[47][39]
 Ice cream[40][41]
 Lasagna[41][48]
 Macaroni and cheese[39][40][41][44][45][47][49]
 Nanaimo bar[40][44]
 Pancakes with maple syrup[39][47]
 Pea soup[45]
 Pierogies[45]
 Pizza[45][39][47]
 Potatoes such as French fries, Hash browns, Mashed potatoes,[41] Potato chips,[40] and Potato
salad
 Poutine[24][38][39][40][44][45][47]
 Rhubarb pie[48]
 Scrambled eggs on toast[45]
 Tourtière – meat pie with pork and lard[38]
Egypt[edit]
Main article: Egyptian cuisine

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Ful medames served with hard-boiled eggs, a staple in Egypt.

 Basbousa – sweet unleavened cake

 Falafel – fried bean ball
 Fatteh – meat soup with crisp flatbread
 Ful medames – bean stew
 Hawawshi – pita bread stuffed with flavored meat
 Kushari – casserole of rice, macaroni, and vegetables
 Macarona béchamel – baked pasta dish with ground meat and béchamel sauce
 Mulukhiyah – soup or stew made with mulukhiyah leaves
France[edit]

A madeleine. A madeleine de Proust is a French expression specifically referring to Marcel Proust's description
of comfort food in In Search of Lost Time.

Main article: French cuisine

 Crème caramel – custard dessert[50]

 French onion soup – onion soup with cheese and bread [50]
 Gratin dauphinois – potato slices baked with cream[24]
 Pâté – cold meat paste[50]
 Pot-au-feu – beef stew[51]
 Tomates Farcies – Tomatoes stuffed with ground meat
Hong Kong[edit]
Main article: Hong Kong cuisine

 Baked Porkchop Rice - a type of Hong Kong-style western cuisine

 Cart noodle - an à la carte noodle dish traditionally sold using carts
 Cha Chaan Teng food - a Hong Kong Style-Cafe
 Dim Sum - small bite-sized portions of food served in small steamer baskets during yum cha
 Egg Tart
 Hotpot
 Macaroni in broth - a type of Hong Kong-style western cuisine
 Pineapple Bun - a type of pastry that resembles a pineapple
 Put chai ko - a palm-sized pudding cake snack
 Siu Mei – meats roasted on spits over an open fire or in a large rotisserie oven
Indian Subcontinent[edit]
Main article: Indian cuisine

 Aloo gosht – lamb meat and potato soup[52]

 Biryani - vegetarian, chicken, beef or lamb
 Samosa
 Puri Fried flatbread
 Masala Dosa - rice crepes, with or without a filling of potatoes and onion
 Khichri - turmeric rice
 Pav bhaji - Curry served with sweet rolls.
 Rasam and Curd rice- particularly in South India
 Daal chawal - particularly in North Indi
Indonesia[edit]
Main article: Indonesian cuisine

Bubur ayam (chicken congee) is an Indonesian comfort food.

Some popular Indonesian foods are considered to be comfort food, usually served hot or warm, and
either soupy or with a soft texture. Most of them are high in carbs or fat, such as congee, fried rice,
and noodles which are high in carbs; while meatballs and grilled skewered meats contain fair
amounts of fat and salt. Comfort foods often are the kind of food that provides nostalgic sentiments,
as they often called masakan rumahan (home cooking) or masakan ibu (mother's dishes). In
Indonesia, the warm and soft texture of bubur ayam is believed to help people to recover
during convalescence.[53] Sayur sop or sup ayam is Indonesian chicken soup that often sought
during flu. The warm soup contains chunk of chicken, bits of potato, carrot, and common green
bean served in chicken stock.[54]
Some Indonesian comfort foods are traditional Indonesian food and some are derived from Chinese
influences. For some Indonesians, especially those who are abroad, comfort food might also be a
certain brand or type of Indonesian instant noodle, such as Indomie Mi goreng.[55] Indonesian comfort
foods include:

 Bakmi or mie ayam – noodles (mi) with pork (bak) or chicken (ayam)[56]

 Bakso – meatball soup[53][57][58]
 Bubur ayam – chicken congee[53]
 Gado-gado – salad containing vegetables, tempeh and egg in peanut sauce[59]
 Indomie Mi goreng – fried noodle[53][55]
 Nasi goreng – fried rice[58]
 Nasi tim – steamed chicken rice[60][61]
 Sayur sop or sup ayam – Indonesian chicken and vegetables soup [54]
 Sate – skewered barbecue with peanut sauce[58]
 Soto ayam – spicy chicken soup[53][62]
Italy[edit]
Main article: Italian cuisine

 Gnocchi – small soft dough dumplings[63]

 Lasagne – flat noodles (pasta) layered with meat, cheese and tomato sauce[64][65]
 Pasta all'amatriciana – pasta with guanciale, tomato sauce and pecorino cheese
 Pasta alla carbonara – pasta with eggguanciale, and pecorino cheese
 Nutella – sweet spread of cocoa and hazelnuts[66]
 Pizza – baked flatbread with toppings
Japan[edit]
Main article: Japanese cuisine

 Chazuke/ochazuke – rice with green tea[67][68][69]

 Miso soup – soybean-flavored clear soup[67]
 Mochi – rice cake[69]
 Onigiri – rice ball[67][69]
 Ramen – soup with thin noodles[69][70]
 Takoyaki – octopus balls[69]
 Tempura – battered, deep-fried pieces of meat or vegetables [67][69]
 Udon – soup with thick noodles[67][69]
Philippines[edit]
Main article: Filipino cuisine

Pork adobo

 Adobo – marinated meat[71][72]

 Arroz Caldo / Lugaw – savory rice porridge[73][74]
 Batchoy – noodle soup[75]
 Ginataan – Coconut Cream based dessert with Bananas, Sticky rice balls, Sago, Taro and
Langka
 Bulalo – beef bone marrow soup[74]
 Champorado – chocolate rice porridge, sometimes served savory (as with tuyô)[24][76][74]
 Dinuguan - pork offal stew[76]
 Halo-halo – dessert of mixed sweets[71][75]
 Kare-kare – Is a stew with the components of ox tripe, ox tails, Banana hearts. bockchoy and
String beans with ground peanuts, peanut butter, stock and rice flour [72]
 Lumpia – spring rolls[72]
 Lomi – noodle soup[74]
 Pancit – noodles[72][77]
 Puto – steamed rice cake[76]
 Sinampalukan - sour chicken soup[78][79]
 Sinigang – sour soup[71][74][75]
 Sopas - macaroni soup (usually chicken)[74][80][81]
 Suman – glutinous rice cake[75]
 Tsokolate – hot chocolate drink[74]
Poland[edit]
Main article: Polish cuisine

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Steamed pierogi, with fried onions on top

Some Polish comfort food include:

 Soups and stews

o Bigos – hunters stew
o Barszcz z uszkami – clear beetroot soup with forest mushrooms dumplings
o Gulasz – goulash / meat and vegetable stew
o Kapuśniak – sauerkraut soup
o Rosół – chicken soup with fine noodles
o Zupa grzybowa – wild mushroom soup
o Zupa ogórkowa – sour cucumber soup
o Zupa pomidorowa – clear tomato soup with rice or noodles
o Zupa szczawiowa – sorrel soup served with boiled egg
o Żurek – sour rye soup
 Budyń waniliowy z malinami – vanilla pudding with raspberries
 Kotlet schabowy – pork schnitzel
 Golonka – pickled ham hock
 Jagody ze śmietaną – blueberries with cream
 Kopytka – small potato dumpling
 Łazanki – large flat noodles with fried sauerkraut
 Makaron ze śmietaną i truskawkami – pasta with cream and strawberries
 Mielone z ziemniakami i mizerią – pork burgers with mashed potatoes and cucumber salad
 Naleśniki z twarogiem – pancakes with milk curd
 Pierogi – filled dumplings[24][82][83][84]
 Placki ziemniaczane – potato pancakes
 Sernik – baked cheesecake
 Śledź w oleju – pickled herring
 Zapiekanka – toasted open-face sandwich
Puerto Rico[edit]

Arroz con pollo: chicken with rice

Some Puerto Rican comfort foods include:

 Arroz con gandules – rice with pigeon peas[85][86]

 Arroz con pollo – rice with chicken[85]
 Bistec encebollado – steak and onions [87]
 Carne Guisada – stewed beef [86]
 Carne mechada – Puerto Rican style meatloaf
 Churrasco – grilled flank or skirt steak[87]
 Cuchifritos and Fritanga – assortments of fried appetizers (alcapurrias,
bacalaitos, pastelitos/pastelillos, piononos, sorrullos/sorullitos)[87][85][86]
 Habichuelas guisadas con calabaza – beans stewed with pumpkin [87]
 Lechón asado – roast pork[87]
 Mixta – white rice, stewed beans with pumpkin and stewed meat with potatoes and carrots
 Mofongo and trifongo – fried mashed green plantains [87][88]
 Mofongo relleno de mariscos, carne o pollo – Fried mashed green plantains stuffed with
seafood, meat or chicken[85]
 Pasteles – Puerto Rican tamales[86]
 Pastelón de plátano maduro – ripe banana casserole with ground beef and cheddar
cheese[86]
 Pinchos – Puerto Rican skewers[88]
 Tostones – fried plantain slices[87][88]
Russia[edit]
Main article: Russian cuisine
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Solyanka

Russian comfort foods may include:

 Bliny – pancakes
 Dressed herring – layered herring salad
 Golubtsy – cabbage rolls[24]
 Kasha – porridge
 Kotlety – meatballs
 Kholodets – savory gelatin
 Kvass – fermented drink made with bread
 Napoleon – layered pastry
 Okroshka – cold vegetable soup
 Olivier salad – vegetable salad
 Ponchiki – yeast-raised pastry bun
 Pelmeni – meat-filled dumpling
 Pirozhki – meat-filled bun
 Rassolnik – pickled soup
 Shashlik – skewered and grilled cubes of meat
 Shchi – cabbage soup
 Solyanka – spicy and sour soup
 Syrniki – fried quark
 Ukha – clear, fish-based soup
 Vareniki – filled dumplings (pierogi)
Spain[edit]
Main article: Spanish cuisine

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Chocolate  con churros

 Castañas asadas – roasted chestnuts

 Chocolate con churros – hot chocolate drink with fried dough
 Cordero asado – grilled lamb
 Fried seafood, such as boquerones fritos (fried anchovies) and calamares fritos (fried squid)
 Gazpacho – cold vegetable soup
 Jamón serrano – Serrano ham
 Paella – rice with saffron, cooked in a shallow pan [89]
 Sausage, such as chorizo, morcilla, and salchichón
 Sobaos pasiegos – sweet bread
 Stew, such as cocido madrileño (Madrid stew)[90]
 Tarta de Santiago – almond cake or tart[89]
 Torreznos – bacon
 Tortilla española or tortilla de patata – potato-onion omelet[89][91]
Taiwan[edit]

Dan zai noodles

Main article: Taiwanese cuisine

 Beef noodle soup[92]

 Dan zai noodles – noodles and prawn with broth[93]
 Minced pork rice[93]
 Oyster omelette[94]
 Red bean soup[95]
 Small sausage in large sausage – grilled sausage in a rice casing[94]
 Tangyuan – filled rice dumplings in sweet syrup[95]
Turkey[edit]
Mantı, with yogurt and red pepper sauce

Main article: Turkish cuisine

In Turkish, comfort food is closest in meaning to Turkish: Anne yemeği, "mother's dish", especially in
terms of providing a nostalgic feeling, or Turkish: Ev yemeği, "home dish". Some Turkish comfort
foods are:

 Mantı – spicy meat dumpling[96][97]

 Kuru fasulye – bean and tomato stew[24]
United States[edit]

Macaroni and cheese is an American comfort food.[98]

American comfort foods may include the following foods:

 Apple pie[99]
 Beef Stew
 Biscuits and gravy[100][101]
 Burrito[101]
 Cake[100][102]
 Casseroles[102][103]
 Chicken and dumplings[102]
 Chicken fried steak[102]
 Chicken soup[100][101]
 Chili[98][100][102]
 Chili mac[104]
 Chocolate chip cookies[100][102]
 Chowders: Clam chowder, Shrimp chowder, Corn chowder, etc.[100][102]
 Corned beef and cabbage
 Cornbread[102]
 French fries[100][101]
 Fried chicken[24][100][101][102]
 Green bean casserole[102]
 Cupcakes[100][102]
 Grilled cheese sandwich[100][101] and tomato soup[102]
 Grits[4][102]
 Ice cream[100][102]
 Lasagna[102]
 Macaroni and cheese[98][100][101][102]
 Mashed potatoes[24][100][101][102]
 Meatloaf[100][102]
 Peanut butter[105]
 Pizza[24][101]
 Pepperoni rolls
 Pot roast[102][106][107]
 Red beans and rice[102][108]
 Tamale pie[109]
 Tuna casserole[110]

Fast food is a type of mass-produced food designed for commercial resale and with a strong priority
placed on "speed of service" versus other relevant factors involved in culinary science. Fast food
was originally created as a commercial strategy to accommodate the larger numbers of busy
commuters, travelers and wage workers who often did not have the time to sit down at a public
house or diner and wait for their meal. By making speed of service the priority, this ensured that
customers with strictly limited time (a commuter stopping to procure dinner to bring home to their
family, for example, or an hourly laborer on a short lunch break) were not inconvenienced by waiting
for their food to be cooked on-the-spot (as is expected from a traditional "sit down" restaurant). For
those with no time to spare, fast food became a multibillion-dollar industry. In 2018, the fast food
industry was worth an estimated $570 billion globally. [1]
The fastest form of "fast food" consists of pre-cooked meals kept in readiness for a customer's
arrival (Boston Market rotisserie chicken, Little Caesars pizza, etc.), with waiting time reduced to
mere seconds. Other fast food outlets, primarily the hamburger outlets (McDonald's, Burger King,
etc.) use mass-produced pre-prepared ingredients (bagged buns & condiments, frozen beef patties,
prewashed/sliced vegetables, etc.) but take great pains to point out to the customer that the "meat
and potatoes" (hamburgers and french fries) are always cooked fresh (or at least relatively recently)
and assembled "to order" (like at a diner).
Junk food is unhealthful food that is high in calories from sugar or fat, with little dietary
fiber, protein, vitamins, minerals, or other important forms of nutritional value.[1][2][3]
Precise definitions vary by purpose and over time. Some high-protein foods, like meat prepared
with saturated fat, may be considered junk food. [4] The term HFSS foods (high in fat, salt and sugar)
is used synonymously.[5][6] Fast food and fast food restaurants are often equated with junk food,
although fast foods cannot be categorically described as junk food. [7][8][9] Most junk food is
highly processed food.
 defined as "those commercial products, including candy, bakery goods, ice cream, salty
snacks and soft drinks, which have little or no nutritional value but do have plenty of calories, salt,
and fats. While not all fast foods are junk foods, most are. Fast foods are ready-to-eat foods served
promptly after ordering. Some fast foods are high in calories and low in nutritional value, while other
fast foods, such as salads, may be low in calories and high in nutritional value." [7]
Junk food provides empty calories, supplying little or none of the protein, vitamins, or minerals
required for a nutritious diet.[16] Many foods, such as hamburgers, pizza, and tacos, can be
considered either healthy or junk food, depending on their ingredients and preparation methods.
[17]
 The more highly processed items usually fall under the junk food category,[18] including breakfast
cereals that are mostly sugar or high fructose corn syrup and white flour or milled corn.[19]

Food Preparation / Food Techniques

 Involves all of the steps that occur between obtaining raw ingredients and consuming them
as food. 
 An art form and applied science that includes but is not limited to cooking.

Food Preparation or Cooking Techniques / methods

 Cooking techniques and ingredients vary widely across the world, reflecting unique
environmental, economic, and cultural traditions and trends.
 It generally requires the selection, measurement and combining of ingredients in an ordered
procedure in an effort to achieve the desired result.
 It encompasses a vast range of methods, tools and combinations of ingredients to improve
the flavour or digestibility of food.

Cooking or cookery 

 is the art, technology, science and craft of using heat to prepare food for consumption.

 act of preparing food for eating.
Processes under Food Preparation / cooking techniques or methods / Cookery

 Baking
 Grilling
 from grilling food over an open fire to using electric stoves, to baking in various types
of ovens, reflecting unique environmental, economic, and cultural traditions and
trends.Boiling,poaching,roasting,frying are some types of cooking methods.
 Roasting
 Roasting – Barbecuing – Grilling/Broiling – Rotisserie – Searing
 Baking
 Baking – Baking Blind – Flashbaking
 Boiling
 Boiling – Blanching – Braising – Coddling – Double
steaming – Infusion – Poaching – Pressure
cooking – Simmering – Smothering – Steaming – Steeping – Stewing – Stone
boiling – Vacuum flask cooking
 Frying
 Fry – Air frying — Deep frying – Gentle frying - Hot salt frying – Hot sand frying – Pan
frying – Pressure frying – Sautéing – Shallow frying – Stir frying — Vacuum frying
 Steaming
 Steaming works by boiling water continuously, causing it to vaporise into steam; the steam
then carries heat to the nearby food, thus cooking the food. By many it is considered a
healthy form of cooking, holding nutrients within the vegetable or meat being cooked.
 En papillote – The food is put into a pouch and then baked, allowing its own moisture to
steam the food.
  Smoking
 Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from
burning or smoldering material, most often wood.
 Food preservation / preserving
 Processed foods
Ingredient
 a substance derived from living organisms that forms part of a mixture.
Active Ingredients
 It is the part of a formulation that yields the effect expected by the customer.
 the ingredient in a pharmaceutical drug or pesticide that is biologically active.
 may be used for natural products.
 Some medication products may contain more than one active ingredient. The traditional
word for the active pharmaceutical agent is pharmacon or pharmakon adapted
from pharmakos which originally denoted a magical substance or drug.
Artificial ingredient usually refers to an ingredient which is artificial or man-made, such as:

 Artificial flavour
 Food additive
 Food colouring
 Preservative
 Artificial sweetener / Sugar substitute
List of Ingredients
 Herbs and spices
Flavor / Taste
 is the perceptual impression of food or other substances, and is determined primarily by
the chemical senses of the gustatory and olfactory system.
 a quality of something that affects the sense of taste.
Flavors / Taste types

Sweet

Structure of sucrose

Generally regarded as the most pleasant taste, sweetness is almost always caused by a type of
simple sugar such as glucose or fructose, or disaccharides such as sucrose, a molecule combining
glucose and fructose.[72] Complex carbohydrates are long chains and thus do not have the sweet
taste. Artificial sweeteners such as sucralose are used to mimic the sugar molecule, creating the
sensation of sweet, without the calories. Other types of sugar include raw sugar, which is known for
its amber color, as it is unprocessed. As sugar is vital for energy and survival, the taste of sugar is
pleasant.
The stevia plant contains a compound known as steviol which, when extracted, has 300 times the
sweetness of sugar while having minimal impact on blood sugar. [73]
Sour
Sourness is caused by the taste of acids, such as vinegar in alcoholic beverages. Sour foods
include citrus, specifically lemons, limes, and to a lesser degree oranges. Sour is evolutionarily
significant as it is a sign for a food that may have gone rancid due to bacteria.[74] Many foods,
however, are slightly acidic, and help stimulate the taste buds and enhance flavor.

Salty

Salt mounds in Bolivia

Saltiness is the taste of alkali metal ions such as sodium and potassium. It is found in almost every

food in low to moderate proportions to enhance flavor, although to eat pure salt is regarded as highly
unpleasant. There are many different types of salt, with each having a different degree of saltiness,
including sea salt, fleur de sel, kosher salt, mined salt, and grey salt. Other than enhancing flavor, its
significance is that the body needs and maintains a delicate electrolyte balance, which is
the kidney's function. Salt may be iodized, meaning iodine has been added to it, a necessary nutrient
that promotes thyroid function. Some canned foods, notably soups or packaged broths, tend to be
high in salt as a means of preserving the food longer. Historically salt has long been used as a meat
preservative as salt promotes water excretion. Similarly, dried foods also promote food safety. [75]
Tangy

pleasantly strong and sharp flavor or taste

Bitter
Bitterness is a sensation often considered unpleasant characterized by having a sharp, pungent
taste. Unsweetened dark chocolate, caffeine, lemon rind, and some types of fruit are known to be
bitter.

Umami
Umami, the Japanese word for delicious, is the least known in Western popular culture but has a
long tradition in Asian cuisine. Umami is the taste of glutamates, especially monosodium
glutamate (MSG).[72] It is characterized as savory, meaty, and rich in flavor.
[76]
 Salmon and mushrooms are foods high in umami.

Flavorant / Flavorings
 is defined as a substance that gives another substance flavor, altering the characteristics of
the solute, causing it to become sweet, sour, tangy, etc.
• natural flavouring substances’):
• smoke flavourings

Recipes 
 Many commercial products contain secret ingredients that are purported to make them
better than competing products.
 Instructions for preparing a dish which specify what ingredients are used to prepare a
specific dish.
Dish
 A distinct article or variety of food
 Ready to eat food or served food
 May be served on tableware, or may be eaten out of hand.
 A specific kind of food preparation
Different Kinds of Dishes
Meals

Cuisine
 a style of cooking characterized by distinctive ingredients, techniques and dishes, and
usually associated with a specific culture or geographic region.
 generally served in the form of a meal. 
Cuisine by region

 Global cuisine – a cuisine that is practiced around the world. A cuisine is a characteristic
style of cooking practices and traditions,[1] often associated with a specific region, country[2] or
culture. To become a global cuisine, a local, regional or national cuisine must spread around the
world with its food served worldwide.
  a cuisine that is practiced around the world, and can be categorized according to the
common use of major foodstuffs, including grains, produce and cooking fats.
 Regional cuisine – based upon national, state or local regions.[3] Regional cuisines may vary
based upon food availability and trade, varying climates, cooking traditions and practices,
and cultural differences.[4] One noteworthy definition is based upon traditional cuisine: "A
traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and
kitchens of a people over an extended period in a specific region of a country, or a specific
country, and which, when localized, has notable distinctions from the cuisine of the country as a
whole."[4]
Regional cuisines can vary based on availability and usage of specific ingredients, local cooking
traditions and practices, as well as overall cultural differences.[9] Such factors can be more-or-less
uniform across wide swaths of territory, or vary intensely within individual regions. For example, in
Central and South America, corn (maize), both fresh and dried, is a staple food, and is used in many
different ways. In northern Europe, wheat, rye, and fats of animal origin predominate, while in
southern Europe olive oil is ubiquitous and rice is more prevalent. In Italy, the cuisine of the north,
featuring butter and rice, stands in contrast to that of the south, with its wheat pasta and olive oil. In
some parts of China, rice is the staple, while in others this role is filled by noodles and bread.
Throughout the Middle East and Mediterranean, common ingredients include lamb, olive
oil, lemons, peppers, and rice. The vegetarianism practiced in much of India has made pulses (crops
harvested solely for the dry seed) such as chickpeas and lentils as important as wheat or rice. From
India to Indonesia, the extensive use of spices is characteristic; coconuts and seafood are also used
throughout the region both as foodstuffs and as seasonings.

Cuisine styles

 Fusion cuisine
 Haute cuisine
 Note by Note cuisine
 Nouvelle cuisine
 Vegan cuisine
 Vegetarian cuisine
 Fusion cuisine is cuisine that combines elements of different culinary traditions that
originate from different countries, regions, or cultures. Cuisines of this type are not categorized
according to any one particular cuisine style and have played a part in innovations of many
contemporary restaurant cuisines since the 1970s. [1]
 Fusion food is a general term for the combination of various forms of cookery and comes in
several forms. Even though fusion food is often the invention by chefs, fusion cuisine can occur
naturally within the different cuisines of a region or sub-region. These can include larger regions,
such as East Asian cuisine, European cuisine, and Southwestern American cuisine, as well as
more specific and lauded ethnic cuisines such as Chinese cuisine, Japanese cuisine, Korean
cuisine, French cuisine, Italian cuisine, and New Mexican cuisine.
 Haute cuisine (French: [ot kɥizin]; lit. '"high cooking"') or grande cuisine is the cuisine of
"high-level" establishments, gourmet restaurants and luxury hotels. Haute cuisine is
characterized by the meticulous preparation and careful presentation of food at a high price.

Note by Note cuisine is a style of cooking based on molecular gastronomy, created by Hervé
This. Dishes are made using pure compounds instead of using animal or plant tissues. Hervé This
said the cuisine is like "a painter using primary colours, or a musician composing electroacoustic
music, wave by wave, using a computer". [1]

Nouvelle cuisine (French: [nuvɛl kɥizin]; lit. '"new cuisine"') is an approach to cooking and food

presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine,
nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis
on presentation. It was popularized in the 1960s by the food critic Henri Gault, who invented the
phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-
Millau, or LNouveau Guide.

Veganism / vegan cuisine is the practice of abstaining from the use of animal products, particularly
in diet, and an associated philosophy that rejects the commodity status of animals.[c] A follower of the
diet or the philosophy is known as a vegan. Distinctions may be made between several categories
of veganism. Dietary vegans (also known as "strict vegetarians") refrain from
consuming meat, eggs, dairy products, and any other animal-derived substances.[d] An ethical vegan
(also known as a "moral vegetarian") is someone who not only follows a vegan diet but extends the
philosophy into other areas of their lives, and opposes the use of animals for any purpose. [e] Another
term is "environmental veganism", which refers to the avoidance of animal products on the premise
that the industrial farming of animals is environmentally damaging and unsustainable.[21]
Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and
animal tissue products (such as gelatin or animal-derived rennet).[1] For lacto-ovo vegetarianism (the
most common type of vegetarianism in the Western world), eggs and dairy products (such
as milk and cheese without rennet) are permitted. For lacto vegetarianism, dairy products are
permitted but eggs are not, and for ovo vegetarianism eggs are permitted but dairy products are not.
[2]
 The strictest form of vegetarianism is veganism, which excludes all animal products, including
dairy, honey, and some refined sugars if filtered and whitened with bone char.[3] There are
also partial vegetarians (flexitarians), such as pescetarians who may eat fish but avoid other types of
meat.[3]
Vegetarian foods can be classified into several different types:
 Traditional foods that have always
been vegetarian include cereals, grains, fruits, vegetables, legumes and nuts.
 Soy products, including tofu and tempeh, which are common protein sources.
 Textured vegetable protein (TVP), made from defatted soy flour, often included in chili and
burger recipes in place of ground meat.
 Meat analogues, which mimic the taste, texture, and appearance of meat and are often used
in recipes that traditionally contained meat.
 Eggs and dairy product analogues in vegan cuisine (such as aquafaba, plant cream or plant
milk).

List of Cuisines

African cuisine[edit]

Main article: List of African cuisines

African cuisines use a combination of locally available fruits, cereals and vegetables, as well

as milk and meat products. In some parts of the continent, the traditional diet features a
preponderance of milk, curd and whey products. In much of tropical Africa, however, cow's milk is
rare and cannot be produced locally (owing to various diseases that affect livestock). The continent's
diverse demographic makeup is reflected in the many different eating and drinking habits, dishes,
and preparation techniques of its manifold populations. [10]

Typical Ethiopian and Eritrean cuisine: Injera (pancake-like bread) and several kinds of wat (stew)

 
 

A Ramadan dinner in Tanzania
 

Yassa is a popular dish throughout West Africa prepared with chicken or fish. Chicken yassa is
pictured.
 

Spices at central market in Agadir, Morocco

Asian cuisines[edit]

Main article: List of Asian cuisines

Asian cuisines are many and varied, and include East Asian cuisine, South Asian cuisine, Southeast
Asian cuisine, Central Asian cuisine and West Asian cuisine. Ingredients common to East Asia and
Southeast Asia (due to overseas Chinese influence) include rice, ginger, garlic, sesame seeds,
chilies, dried onions, soy, and tofu, with stir frying, steaming, and deep frying being common cooking
methods. While rice is common to most regional cuisines in Asia, different varieties are popular in
the different regions: Basmati rice is popular in South Asia, Jasmine rice in Southeast Asia, and
long-grain rice in China and short-grain rice in Japan and Korea. [11] Curry is also a common
ingredient found in South Asia, Southeast Asia, and East Asia (notably Japanese curry); however,
they are not popular in West Asian and Central Asian cuisines. Those curry dishes with origins in
South Asia usually have a yogurt base, with origins in Southeast Asia a coconut milk base, and in
East Asia a stewed meat and vegetable base.[12] South Asian cuisine and Southeast Asian cuisine
are often characterized by their extensive use of spices and herbs native to the tropical regions of
Asia.

Due to Guangdong's location on the southern coast of China, fresh live seafood is a specialty
in Cantonese cuisine. Such markets selling seafood are found across East Asia.
 

Traditional North Indian vegetarian thali with various curries from India. Various curry dishes are

found across South Asia.
 

A market stall at Thanin market in Chiang Mai, Thailand, selling ready-cooked food. Market stalls
selling food are found across Southeast Asia.
 
 

A Tajik feast. A large feast is commonly associated with cultures of Central Asia.

 

Typical Assyrian cuisine; an example of a type of meal found in West Asia.

European cuisine[edit]

Main article: List of European cuisines

European cuisine (alternatively, "Western cuisine") include the cuisines of Europe and other Western

countries. European cuisine includes that of Europe and to some extent Russia, as well as non-
indigenous cuisines of North America, Australasia, Oceania, and Latin America. The term is used
by East Asians to contrast with East Asian styles of cooking.[13] When used in English, the term may
refer more specifically to cuisine in (Continental) Europe; in this context, a synonym is Continental
cuisine, especially in British English.


 An English Sunday roast with roast beef, roast potatoes, vegetables and Yorkshire pudding
 

A variety of tapas: appetizers or snacks in Spanish cuisine

 

German sausages and cheese

Oceanian cuisine[edit]

Main article: Oceanic cuisine

Oceanian cuisines include Australian cuisine, New Zealand cuisine, and the cuisines from many
other islands or island groups throughout Oceania. Australian cuisine consists of immigrant Anglo-
Celtic derived cuisine, and Bushfood prepared and eaten by native Aboriginal Australian peoples,
and various newer Asian influences. New Zealand cuisine also consists of European inspired dishes,
such as Pavlova, and native Maori cuisine. Across Oceania, staples include the Kumura (Sweet
potato) and Taro, which was/is a staple from Papua New Guinea to the South Pacific. On most
islands in the south pacific, fish are widely consumed because of the proximity to the ocean.
 

Bush Tucker (bush foods) harvested at Alice Springs Desert Park in Australia

 

A Hāngi being prepared, a New Zealand Māori method of cooking food for special occasions using
hot rocks buried in a pit oven.
 

Samoan umu, an oven of hot rocks above ground

Cuisines of the Americas[edit]

Main articles: List of cuisines of the Americas and Native American cuisine

The cuisines of the Americas are found across North and South America, and are based on the
cuisines of the countries from which the immigrant people came, primarily Europe. However, the
traditional European cuisine has been adapted by the addition of many local and native ingredients,
and many techniques have been added to traditional foods as well. Native American cuisine is
prepared by indigenous populations across the continent, and its influences can be seen on multi-
ethnic Latin American cuisine. Many staple foods eaten across the continent, such
as corn (maize), beans, and potatoes have native origins. The regional cuisines are North American
cuisine, Mexican cuisine, Central American cuisine, South American cuisine, and Caribbean cuisine.

International cuisine[edit]

Seafood gumbo, an example of Cajun cuisine

Main articles: Global cuisine and List of cuisines

A sample of some cuisines around the world:

 African cuisine   (see list)

o Mediterranean cuisine
o Ethiopian cuisine
 Asian cuisine   (see list)
o Korean cuisine
o Chinese cuisine
o Japanese cuisine
o Indian cuisine
o Thai cuisine
o Vietnamese cuisine
 European cuisine   (see list)
o Mediterranean cuisine
o Eastern European cuisine
 Russian cuisine
o English cuisine
o French cuisine
o Italian cuisine
 Oceanian cuisine   (see list)
o Australian cuisine
o New Zealand cuisine
 Cuisine of the Americas   (see list)
o Canadian cuisine
o American cuisine
 Cajun cuisine
o Latin American cuisine
 Mexican cuisine
 South American cuisine
 Argentine cuisine
 Peruvian cuisine

Bandeja paisa from Peñól de Guatapé in Antioquia, Colombia.

 

A Jamaican patty wrapped in coco bread.

 

Buffalo wings with blue cheese dressing, served with lager beer.

 
 

Tacos filled with several meat types, mainly beef, chicken and pork.[14]

Top ten cuisines in the world

10) Indonesian
Indonesian cuisine varies greatly by region and has many different influences. The food is usually
chili hot and complexly seasoned with aromatic herbs and spices. “Bland” does not exist in their
vocabulary.

9)    Turkish
“Turkish cuisine is a Middle Eastern culinary marriage – and the nation has some of the most
dedicated and talented cooks on earth.” -Howard Hillman

8)    Thai
Thai is one of my absolute favorite; you can never go wrong with it! I do advise if you have a peanut
or coconut allergy, double check the ingredients before ordering anything.

7)    Spanish
There is no true Spanish cuisine but rather composed of many distinct regional cuisines. Either way,
it’s AHH-MAAAAZING!

6)    Moroccan
Its most popular dish internationally is couscous and simply described as small pellet-sized “pasta”
made from semolina flour. Couscous is typically plated under a main dish.
5)    Japanese
“Though more complex cuisines exist, none comes close to matchingJapan’s culinary aesthetics.”-
Howard Hillman

4)    Indian
Kind of upset that it didn’t make first place since it’s my absolute favorite but fourth place will do.
Indian cuisine is not a single cuisine but a collection of differing regional cuisines; each is its own
distinct Indian food.

3)    Italian
 Italian cuisine is characterized by its extreme simplicity, with many dishes having only four to eight
ingredients.Italian chefs mainly rely on the quality of the ingredients rather than on elaborate
preparation.
2)    French
“Overall, the cooking ofFranceis the best in the Western World. And its classical and regional
cuisines are superb”- Howard Hillman

1)    Chinese
And of course, save the best for the last!! “The outside world defines as Chinese cuisine as not a
true cuisine but rather a composite of distinct regional cuisines.” – Howard Hillman.

Culinary
 means related to cooking
Culinary arts
 are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form
of meals.
Culinary terms


Mushrooms and the yeast used in baking are kinds of fungi.
Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.
Common Culinary Terms
Reading a recipe and aren’t sure about some of the terms included? Don’t worry, we have a list of
common culinary terms for just that situation! Take a look at our list to get cooking:

Al dente
To cook food until just firm, usually referring to pasta, but can include vegetables.

Bake
To cook food in an oven using dry heat.

Baste
To moisten food while cooking by spooning, brushing, or squirting a liquid, such as meat drippings to
stock, to add flavour and prevent it from drying out.

Beat
To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or mixer.

Braise
To cook first by browning the food in butter or oil, then gently simmering in a small amount of liquid
over low heat for a long period of time in a covered pan until tender.

Broil
To expose food to direct heat on a rack or spit, often used for melting food like cheese.

Brown
To cook over high heat (usually on the stove-top) to brown food.

Caramelize
To heat sugar until it liquefies and becomes a syrup.

Chop
To cut vegetables into large squares, usually specified by the recipe.

Cream
To beat ingredients (usually sugar and a fat) until smooth and fluffy.

Cube
Like chopping, it is to cut food into small cubes, usually about 1/2 inch.

Dash
1/8 teaspoon.

Dice
To cut into small pieces, usually 1/4 to 1/8 chunks.

Dollop
A spoonful of a semi-solid food, like whipped cream or masted potatoes, placed on top of another
food.
Dredge
To lightly coat uncooked food with a dry mixture, usually with flour, cornmeal, or bread crumbs, to be
pan fried or sautéed.

Dress
To coat foods with a sauce, such as salad.

Drizzle
To pour liquid back and forth over a dish in a fine stream, usually melted butter, oil, syrup, or melted
chocolate.

Dust
To coat lightly with a powdery ingredients, such as confectioners’ sugar or cocoa.

Fillet
To cut the bones from a piece of meat, poultry, or fish.

Flambé
To drizzle a flammable spirit over a food while its cooking, to ignite the just before serving.

Fold
To combine light ingredients, such as whipped cream or beaten eggs whites, with a heavier mixture,
using a over-and-under motion.

Glaze
To coat foods with mixtures such as jellies or sauces.

Grate
Creates tiny pieces of food, best for things like cheese to melt quickly or a vegetable used in a
sauce.

Grease
To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from sticking during
cooking.

Julienne
Cutting vegetables until long, thin stripes, approximately 1/4 inch thick and 1 inch long.

Knead
The process of mixing dough with the hands or a mixer

Marinate
To soak in a sauce or flavoured liquid for a long period of time, usually a meat, poultry or fish.

Mince
To cut as small as possible, most commonly used with garlic.

Pan Fry
Cook larger chunks of food over medium-heat, flipping once only.
Parboil
To partially cook by boiling, usually to prepare the food for cooking by another method.

Poach
To cook gently over very low heat, in barely simmering water just to cover.

Pinch
1/16 teaspoon.

Purée
To mash or grind food until completely smooth.

Roast
Like baking but concerning meat or poultry, it is to cook food in an oven using dry heat.

Sauté
To cook small pieces of food over a medium-high heat with oil in a pan, usually to brown food.

Scald
To heat liquid almost to a boil until bubbles begin forming just around the edge.

Sear
To brown the surface of meat by quick-cooking over high heat into order to seal in the meat’s juices.

Shred
Done on a grater with larger holes, resulting in long, smooth stripes to cook or melt.

Simmer
Bring a pot to a boil, then reduce the heat until there are no bubbles.

Skim
To remove fat or foam from the surface a liquid.

Slice
To cut vertically down, thickness sometimes specified by the recipe.

Smidgen
1/32 teaspoon.

Steam
To cook food on a rack or in a steamer set over boiling or simmering water.

Steep
To soak a dry ingredient in a liquid just under the boiling point to extract the flavour, such as with tea.

Stew
To cook covered over low heat in a liquid for a substantial period of time.
Whip
To beat food with a whisk or mixer to incorporate air and increase volume.

Whisk
To beat ingredients with a fork or a whisk.

Zest
The outer, coloured peel of a citrus fruit.

A
al dente
Literally, “to the tooth”; refers to an item, such as pasta or vegetables, cooked until it is tender
but still firm, not soft.
angel food cake
A type of sponge cake made with egg whites that are beaten until stiff.
antipasto
Literally, “before the pasta.” Typically, a platter of cold hors-d’oeuvre that includes meats,
olives, cheese, and vegetables.
appetizer
Light foods served before a meal. These may be hot or cold, plated or served as finger food.
aquaculture
The farm-raising of fish or shellfish.
arborio
A high-starch, short-grain rice traditionally used in the preparation of risotto.
aromatics
Ingredients, such as herbs, spices, vegetables, citrus fruits, wines, and vinegar, used to enhance
the flavor and fragrance of food.

B
bacteria
Microscopic organisms. Some have beneficial properties; others can cause food-borne illnesses
when contaminated foods are ingested.
baguette
A loaf of bread shaped into a long cylinder.
bake
To cook food by surrounding it with dry heat, as in an oven.
barbecue
To cook food by grilling it over a wood or charcoal fire. Usually, some sort of marinade or sauce
is brushed on the item during cooking.
baste
To moisten food during cooking with pan drippings, sauce, or other liquid. Basting prevents food
from drying out.
batter
A mixture of flour and liquid, sometimes with the inclusion of other ingredients. Batters vary in
thickness but are generally semiliquid and thinner than doughs. Used in such preparations as
cakes, quick breads, pancakes, and crepes.
beat
Mix, usually with a spoon, whisk or electric mixer, until very smooth and well-blended.
blanch
To cook an item briefly in boiling water or hot fat before finishing or storing it.
blend
Mix two or more ingredients, usually with a blender, food processor or mixer, until smooth.
boil
A cooking method in which items are immersed in liquid at or above the boiling point (212°F/
100°C).
bouillon
Broth
brown
Cook until the outside is brown.
buttercream
A mixture of butter, sugar, and eggs or custard. Used to garnish cakes and pastries.
buttermilk
A dairy beverage with a slightly sour flavor similar to that of yogurt. Traditionally, the liquid
by-product of butter churning, now usually made by culturing skim milk.

C
Cajun
A hearty cuisine based on French and southern influences; signature ingredients include spices,
dark roux, pork fat, file powder, green peppers, onions, and celery. Jambalaya is a traditional
Cajun dish.
cake
A sweet product containing flour, sugar, salt, egg, milk, liquid, flavoring, shortening, and
leavening agent.
calorie
A unit used to measure food energy. It is the amount of energy needed to raise the temperature of
1 gram of water by 1°C.
calzone
A pizza that is stuffed with meats, vegetables, or cheese, folded over to resemble a large
turnover, then baked or deep-fried. Canadian bacon Smoked pork loin.
canape
An hors-d’oeuvre consisting of a small piece of bread or toast, often cut in a decorative shape,
garnished with a savory spread or topping.
caramelization
The process of browning sugar in the presence of heat. The temperature range in which sugar
caramelizes is approximately 320° to 360°F/ 160° to 182°C.
casserole
A lidded cooking vessel that is used in the oven; usually round with two handles. Also, food
cooked in a casserole.
chafing dish
A metal dish with a heating unit (flame or electric) used to keep foods warm and to cook foods at
tableside or during buffet service.
champagne
A sparkling white wine produced in the Champagne region of France. The term is sometimes
incorrectly applied to other sparkling wines.
charcuterie
The preparation of pork and other meat items, such as hams, terrines, sausages, pates, and other
forcemeats.
cheesecloth
A light, fine mesh gauze used for straining liquids and making sachets.
chef’s knife
An all-purpose knife used for chopping, slicing, and mincing; its blade is usually between 8 and
14 inches/20 and 36 cm long.
chiffon
A cake made by the foaming method that contains a high percentage of eggs and sugar and little
if any fat.
chile
The fruit of certain types of capsicum peppers (not related to black pepper), used fresh or dry as
a seasoning. Chiles come in many types (for example, jalapeno, serrano, poblano) and varying
degrees of spiciness.
chili
A mixture such as chili powder, or a dish of the same name.
chili powder
Dried chiles that have been ground or crushed, often with other ground spices and herbs added.
chop
To cut into pieces of roughly the same size.
cool
Place food on a rack, after cooking or baking, until it feels cool.
condiment
An aromatic mixture, such as pickles, chutney, and some sauces and relishes, that accompanies
food. Usually kept on the table throughout service.
core
Take the middle core out of a piece of fruit, usually an apple.
cream
Mix or beat ingredients until soft, smooth and creamy; often a solid fat (usually butter) and sugar
are creamed together.
crush
Smash with a spoon or press, then chop finely.
cube or dice
Cut into squares the same size.
deep fry
To cook food by immersion in hot fat; deep-fried foods are often coated with bread crumbs or
batter before being cooked.
deviled
Meat, poultry, or other food seasoned with mustard, vinegar, and possibly other seasonings,
coated with bread crumbs, and grilled.
dice
To cut ingredients into small cubes (% inch/6 mm for small, V2 inch/ 12 mm for medium, and %
inch/ 19 mm for large is the standard).
die
The plate in a meat grinder through which foods pass just before a blade cuts them. The size of
the die’s opening deter-mines the fineness of the grind.
dredge
To coat food with a dry ingredient such as flour or bread crumbs.
dressed
Prepared for cooking. A dressed fish is gutted and scaled, and its head, tail, and fins are removed
(same as pan -dressed). Dressed poultry is plucked, drawn, singed, trimmed, and trussed. Also,
coated with dressing, as in a salad.
dust
Lightly coating with a powdery ingredient such as flour or confectioners’ (powdered) sugar.
Dutch oven
A kettle, usually of cast iron, used for stewing and braising on the stovetop or in the oven.
egg wash
A mixture of beaten eggs (whole eggs, yolks, or whites) and a liquid, usually milk or water, used
to coat baked goods to give them a sheen.
essence
A concentrated flavoring extracted from an item, usually by infusion or distillation. Includes
items such as vanilla and other extracts, concentrated stocks, and fumets.
evaporated milk
Unsweetened canned milk from which water has been removed before canning.
extrusion/extruding machine
A machine used to shape pasta. The dough is pushed out through perforated plates rather than
being rolled.
fabrication
The butchering, cutting, and trimming of meat, poultry, fish, and game (large pieces or whole)
into a variety of smaller cuts to prepare them to be cooked.
farina
Flour or fine meal of wheat.
fillet mignon
The expensive, boneless cut of beef from the small end of the tenderloin.
fish poacher
A long, narrow pot with straight sides and possibly a perforated rack, used for poaching whole
fish.
five-spice powder
A mixture of equal parts ground cinnamon, clove, fennel seed, star anise, and Szechwan
peppercorns.
florentine, a la
Dishes prepared in the style of Florence, Italy; denotes the use of spinach and sometimes cheese.
fold
Gently combine a light, airy mixture with a heavier mixture by using a spatula, moving down-
across-up-and-over.
fondant
An icing made with sugar, water, and glucose; used primarily for pastry and confectionery.
food mill
A type of strainer with a crank-operated, curved blade. It is used to puree soft foods.
food processor
A machine with interchangeable blades and disks and a removable bowl and lid separate from
the motor housing. It can be used for a variety of tasks, including chop-ping, grinding, pureeing,
emulsifying, kneading, slicing, shredding, and cutting into julienne.
ganache
A filling made of heavy cream, chocolate, and/or other flavorings; may be used as a sauce, a
glaze, or to make confections. Can range from soft to hard, depending on the amount of butter
and cream.
garde manger
Pantry chef/station. The position responsible for cold-food preparation, including salads, cold
appetizers, pates, etc.
gazpacho
A cold soup made from vegetables, typically tomatoes, cucumbers, peppers, and onions.
glaze
To give an item a shiny surface by brushing it with sauce, aspic, icing, or another appareil. For
meat, to coat with sauce and then brown in an oven or salamander.
grate
Rub against a rough surface with tiny holes, usually a grater, into small pieces
grease
Oil a surface lightly with butter, oil or shortening.
griddle
A heavy metal surface, which may be either fitted with handles, built into a stove, or heated by
its own gas or electric element. Cooking is done directly on the griddle.
grill
A cooking technique in which foods are cooked by a radiant heat source placed below the food.
Also, the piece of equipment on which grilling is done. Grills may be fueled by gas, electricity,
charcoal, or wood.
grill pan
A skillet with ridges that is used to simulate grilling on the stovetop.
gumbo
A Creole soup/stew thickened with file or okra.
hash
Chopped, cooked meat, usually with potatoes and/or other vegetables, which is seasoned, bound
with a sauce, and sautéed. Also, to chop.
Heimlich maneuver
First aid for choking, involving the application of sudden, upward pressure on the upper
abdomen to force a foreign object from the windpipe.
hollandaise
A classic emulsion sauce made with a vinegar reduction, egg yolks, and melted butter flavored
with lemon juice. It is one of the grand sauces.
hors-d’oeuvre
Literally, “outside the work.” An appetizer.
hygiene
Conditions and practices followed to maintain health, including Kitchen Clean Up and personal
cleanliness.
infusion
Steeping an aromatic or other item in liquid to extract its flavor. Also, the liquid resulting from
this process.
instant-reading thermometer
A thermometer used to measure the internal temperature of foods. The stem is inserted in the
food, producing an instant temperature read-out.
julienne
Vegetables, potatoes, or other items cut into thin strips; 1/8 inch by 1/8 inch by 1 to 2 inches/3
mm by 3 mm by 25 to 50 mm is standard. Fine julienne is 1/16 inch by 1/16 a inch by 1 to 2
inches/ 1.5
kasha
Buckwheat groats that have been hulled and crushed; usually prepared by boiling.
knead
Mix or work a dough until it stays together and is smooth and elastic. To knead, dust flour where
you are working and on your hands. Add more if needed, while you work. Make a ball out of the
dough and press down once on it with the heels of your hands. Turn the dough about a quarter of
the way around and fold it in half towards you. Press again with the heels of your hands. Keep
turning, folding and pressing (about 10 minutes) until the dough does not stick.
kosher
Prepared in accordance with Jewish dietary laws.
kosher salt
Pure, refined salt used for pickling because it does not contain magnesium carbonate and thus
does not cloud brine solutions. Also used to prepare kosher items. Also known as coarse salt or
pickling salt.
lard
Rendered pork fat used for pastry and frying. Also, to insert small strips of fatback into naturally
lean meats before roasting or braising. The process is done using a larding needle.
legume
The seeds of certain plants, including beans and peas, which are eaten for their earthy flavors and
high nutritional value. Also, the French word for vegetable.
littleneck
Small, hard-shell clams often eaten raw on the half shell; smaller than a cherrystone clam.
low-fat milk
Milk containing less than 2 percent fat.
lox
Salt-cured salmon.
lozenge cut
A knife cut in which foods are cut into small diamond shapes.
macaroon
Small cookies of nut paste (usually almond), sugar, and egg white.
maître d’ hôtel
Dining room manager or food and beverage manager, informally called maitre d’. This position
oversees the dining-room or front-of-the-house staff. Also, a compound butter flavored with
chopped parsley and lemon juice.
marinade
An appareil used before cooking to flavor and moisten foods; may be liquid or dry. Liquid
marinades are usually based on an acidic ingredient, such as wine or vinegar; dry marinades are
usually salt-based.
marzipan
A paste of ground almonds, sugar, and egg whites that is used to fill and decorate pastries.
medallion
A small, round scallop of meat.
meringue
Egg whites beaten until they are stiff, then sweetened and possibly baked until stiff. Types
include regular or common, Italian, and Swiss.
melt
Heat slowly in a pan until the ingredient becomes a liquid.
mince
Chop very fine.
minestrone
A vegetable soup that typically includes dried beans and pasta.
mise en place
Literally, “put in place.” The preparation and assembly of ingredients, pans, utensils, and plates
or serving pieces needed for a particular dish or service period.
mix
Combine ingredients, usually with a spoon or electric mixer, so they are all evenly blended.
mode, á la
Literally, “in the style of”. Boeuf a la mode is braised beef; pie a la mode is served with ice
cream.
mousse
A dish made with beaten egg whites and/or whipped cream folded into a flavored base appareil.
May be sweet or savory.
napoleon
A pastry made of layered puff pastry rectangles filled with pastry cream and glazed with fondant.
new potato
A small, waxy potato that is usually prepared by boiling or steaming and is often eaten with its
skin.
nutrition
The processes by which an organism takes in and uses food.
offset spatula
A hand tool with a wide, bent blade set in a short handle, used to turn or lift foods from grills,
broilers, or griddles.
omelet
Beaten egg that is cooked in butter in a specialized pan or skillet and then rolled or folded into an
oval. Omelets may be filled with a variety of ingredients before or after rolling.
paella
A dish of rice cooked with onion, tomato, garlic, vegetables, and various meats, including
chicken, chorizo, shellfish, and possibly other types. A paella pan is a specialized pan for
cooking paella; it is wide and shallow and usually has two loop handles.
pan-broiling
A cooking method similar to dry sautéing that simulates broiling by cooking an item in a hot pan
with little or no fat.
pan-dressed
Portion-size whole fish, dressed.
pan frying
A cooking method in which items are cooked in deep fat in a skillet; this generally involves more
fat than sautéing or stir frying but less than deep frying.
pan gravy
A sauce made by deglazing pan drippings from a roast and combining them with a roux or other
starch and additional stock.
pan-steaming
A method of cooking foods in a very small amount of liquid in a covered pan over direct heat.
parchment
Heat-resistant paper used in cooking for such preparations as lining baking pans, cooking items
en papillote, and covering items during shallow poaching.
parcook
To partially cook an item before storing or finishing by another method; may be the same as
blanching.
pasta
Literally, “dough” or “paste.” Noodles made from a dough of flour (often semolina) and water or
eggs that is kneaded, rolled, and cut or extruded, then cooked by boiling.
pasteurization
A process in which milk products are heated to kill microorganisms that could contaminate the
milk.
pastry bag
A bag-usually made of plastic, canvas, or nylon-that can be fitted with plain or decorative tips
and used to pipe out icings and pureed foods.
pâté
A rich forcemeat of meat, game, poultry, seafood, and/or vegetables, baked in pastry or in a mold
or dish.
pâtissier
Pastry chef. This station is responsible for baked items, pastries, and desserts. This is often a
separate area of the kitchen.
peel
Use a knife of peeler to take off the rind or skin from a fruit or vegetable.
pesto
A thick, pureed mixture of an herb, traditionally basil, and oil. Used as a sauce for pasta and
other foods and as garnish for soup. Pesto may also contain grated cheese, nuts or seeds, and
other seasonings.
petit four
A bite-sized, iced and decorated cake.
phyllo dough
Pastry made with very thin sheets of a flour–and-water dough layered with butter and/or bread or
cake crumbs; similar to strudel. Also called filo.
pickling spice
A mixture of herbs and spices used to season pickles. Often includes dill weed and/or seed,
coriander seed, cinnamon stick, peppercorns, bay leaves, and others.
pilaf
A technique for cooking grains in which the grain is sautéed briefly in butter, then simmered in
stock or water with various seasonings. Also called pilau, plilaw, pullao, pilav.
poach
To cook gently in simmering liquid that is 160° to 185°F/70° to 82°C.
polenta
Cornmeal mush.
purée
To process food by mashing, straining, or chopping it very finely in order to make it a smooth
paste. Also, a product produced using this technique.
quahog
A hard-shell clam larger than 3 inches/7.5 mm in diam-eter, usually used for chowder or fritters.
Also called quahaug.
quenelle
A light, poached dumpling based on a forcemeat (usually chicken, veal, seafood, or game) bound
with eggs that is shaped in an oval by using two spoons.
quick bread
Bread made with chemical leaveners, which work more quickly than yeast. Also called batter
bread.
ragout
Stew.
ramekin
A small, ovenproof dish, usually ceramic. Also ramequin.
reach-in refrigerator
A refrigeration unit, or set of units, with pass-through doors. They are often used in the pantry
area for storage of salads, cold hors-d’oeuvre, and other frequently used items.
reduce
To decrease the volume of a liquid by simmering or boiling; used to provide a thicker
consistency and/or concentrated flavors.
reduction
The product that results when a liquid is reduced.
refresh
To plunge an item into, or run it under, cold water after blanching to prevent further cooking.
Also known as shock.
risotto
Rice that is sauteed briefly in butter with onions and possibly other aromatics, then combined
with stock, which is added in several additions and stirred constantly, producing a creamy texture
with grains that are still al dente.
roast
To cook in an oven or on a spit over a fire.
roe
Fish or shellfish eggs.
roll
Use a rolling pin to flatten.
rub
A combination of spices and herbs applied to foods as a marinade or flavorful crust. Dry rubs are
generally based upon spices; wet rubs (sometimes known as mops) may include most ingredients
such as fresh herbs, vegetables, and fruit juice or broth if necessary to make a pasty consistency.
sanitation
The maintenance of a clean food-preparation environment by healthy food workers.
sanitize
To kill pathogenic organisms by chemicals and/or moist heat.
sashimi
Sliced raw fish that is served with such condiments as a julienne of daikon radish, pickled ginger,
wasabi, and soy sauce.
sauce
A liquid accompaniment to food.
saucier
Sauté chef/station. The chef de partie responsible for all sautéed items and their sauces.
sausage
A forcemeat mixture shaped into patties or links, typically highly seasoned.
sauté
To cook quickly in a small amount of fat in a pan on the range top.
savory
Not sweet. Also, the name of a course (savory) served after dessert and before port in traditional
British meals. Also, a family of herbs (including summer and winter savory).
scald
To heat a liquid, usually milk or cream, to just below the boiling point. May also refer to
blanching fruits and vegetables.
scale
To measure ingredients by weighing, or to divide dough or batter into portions by weight. Also,
to remove the scales from fish.
scaler
Tool used to scrape fish scales from fish. Used by scraping against direction in which scales lie
flat, working from tail to head.
scallop
A bivalve whose adductor muscle (the muscle that keeps its shells closed) and roe are eaten.
Also, a thin slice of meat.
score
To cut the surface of an item at regular intervals to allow it to cook evenly.
scrapple
A boiled mixture of pork trimmings, buckwheat, and cornmeal.
sear
To brown the surface of food in fat over high heat before finishing by another method (for
example, braising or roasting) in order to add flavor.
sea salt
Salt produced by evaporating seawater. Available refined or unrefined, crystallized or ground.
Also known as sel gris (French for “gray salt”).
seasoning
Adding an ingredient to give foods a particular flavor. Also, the process by which a protective
coating is built up on the interior of a pan.
sherbet
A frozen dessert made with fruit juice or another flavoring, a sweetener (usually sugar), and
beaten egg whites, which prevent the formation of large ice crystals.
shred
Rub against a rough surface with medium to large holes or slits into strips.
simmer
To maintain the temperature of a liquid just below boiling. Also, to cook in simmering liquid.
The temperature range for simmering is 185° to 200°F/82° to 85°C.
slice
Cut into thin pieces which are the same size.
sorbet
The french word for sherbert. A frozen dessert made with fruit juice or another flavoring, a
sweetener (usually sugar), and beaten egg whites, which prevent the formation of large ice
crystals.
soufflé
Literally, “puffed.” A preparation made with a sauce base (usually béchamel for savory souffles,
pastry cream for sweet ones), whipped egg whites, and flavorings. The egg whites cause the
soufflé to puff during cooking.
sourdough
Yeast dough leavened with a fermented starter instead of, or in addition to, fresh yeast. Some
starters are kept alive by “feeding” them with additional flour and water.
sous chef
Literally, “underchef.” The chef who is second in command in a kitchen; usually responsible for
scheduling, filling in for the chef, and assisting the chefs de partie as necessary.
spätzle
A soft noodle or small dumpling made by dropping bits of a prepared batter into simmering
liquid.
spice
An aromatic vegetable substance, usually dried.
sponge cake
A sweet batter product that is leavened with beaten egg foam. Also called génoise.
springform pan
A round, straight-sided pan whose sides are formed by a hoop that can be unclamped and
detached from its base.
stew
A cooking method nearly identical to braising but generally involving smaller pieces of meat and
hence a shorter cooking time. Stewed items also may be blanched, rather than seared, to give the
finished product a pale color. Also, a dish prepared by using the stewing method.
stir frying
A cooking method similar to sautéing in which items are cooked over very high heat, using little
fat. Usually this is done in a wok, and the food is kept moving constantly.
stock
A flavorful liquid prepared by simmering meat, poultry, seafood, and/or vegetables in water with
aromatics until their flavor is extracted. It is used as a base for soups, sauces, and other
preparations.
stockpot
A large, straight-sided pot that is taller than it is wide. Used for making stocks and soups. Some
have spigots. Also called marmite.
strain
Use a colander to let juices or liquids drain out.
tart
A pie without a top crust. May be sweet or savory. A tartlet is a small, single-serving tart.
tempura
Seafood and/or vegetables that are coated with a light batter and deep-fried.
tenderloin
A boneless cut of meat, usually beef or pork, from the loin. Usually the most tender and
expensive cut.
terrine
A loaf of forcemeat, similar to a pate, but cooked in a covered mold in a bain-marie. Also, the
mold used to cook such items, usually an oval shape made of ceramic.
toast
Lightly brown in the oven or toaster.
toss
Mix lightly and gently.
univalve
A single-shelled mollusk, such as abalone and sea urchin.
waffle
A crisp, pancake-like batter product that is cooked in a specialized griddle that gives the finished
product a textured pattern, usually a grid. Also a special vegetable cut that produces a grid or
basket-weave pattern. Also known as gaufretre.
walk-in refrigerator
A refrigeration unit large enough to walk into. It is occasionally large enough to maintain zones
of varying temperature and humidity to store a variety of foods properly. Some have reach-in
doors as well. Some are large enough to accommodate rolling carts as well as many shelves of
goods.
wasabi
Japanese version of Horseradish.
whisk or whip
Looped wires are formed into a teardrop shape, joined together with a long handle and used to
mix ingredients; to whip, you beat the ingredients, letting air into them, until they are fluffy.
white chocolate
Cocoa butter flavored with sugar and milk solids. It does not contain any cocoa solids, so it does
not have the characteristic brown color of regular chocolate.
whole-wheat flour
Flour milled from the whole grain, including the bran and germ. Graham flour is a whole-wheat
flour named after Sylvester Graham, a nineteenth-century American dietary reformer.
yam
A large tuber that grows in tropical and subtropical climates; it has starchy, pale-yellow flesh.
The name yam is also given to the (botanically unrelated) sweet potato.
yeast
Microscopic fungus whose metabolic processes are responsible for fermentation. It is used for
leavening bread and in the making of cheese, beer, and wine.
yogurt
Milk cultured with bacteria to give it a slightly thick consistency and sour flavor.
zest
The thin, brightly colored outer part of citrus rind. It contains volatile oils, making it ideal for use
as a flavoring.
A

A la carte (adj.) - separately priced items from a menu, not as part of a set
meal.
Al dente (adj.) - cooked so it's still tough when bitten, often referring to
pasta
A la grecque (adj.) - served in the Greek style of cooking, with olive oil,
lemon juice, and several seasonings, often referring to vegetables
A point (adj.) - cooking until the ideal degree of doneness, often referring to
meat as medium rare
Acidulation (n.) - the process of making something acid or sour with lemon
or lime juice
Aerate (v.) - the process when dry ingredients pass through a sifter and air is
circulated through, changing the composition of the material, often referring
to flour
Aspic (n.) - a dish in which ingredients are set into a gelatine made from a
meat stock or consommé
Au gratin (adj.) - sprinkled with breadcrumbs and cheese, or both, and
browned

Au jus (adj.) - with its own juices from cooking, often referring to steak or
other meat
Au poivre (adj.) - coated with loosely cracked peppercorns and then cooked,
often referring to steak
Au sec (adj.) - the descriptor for a liquid which has been reduced until it is
nearly dry, a process often used in sauce making
B

Bain Marie (n.) - a container holding hot water into which a pan is placed
for slow cooking, otherwise known as a "water bath" or "double boiler"
Barding (v.) - to cover a meat with a layer of fat, such as bacon, before
cooking, effectively maintaining the moisture of the meat while it cooks to
avoid overcooking
Baste (v.) - to pour juices or melted fat over meat or other food while cooking
to keep it moist
Beurre blanc (n.) - a sauce made with butter, onions, and vinegar, usually
served with seafood dishes
Bisque (n.) - a thick, creamy soup, with a base of strained broth (see coulis)
of shellfish or game
Blanching (v.) - to plunge into boiling water, remove after moment, and
then plunge into iced water to halt the cooking process, usually referring to
vegetable or fruit
Braising (v.) - a combination-cooking method that first sears the food at
high temperature, then finished it in a covered pot at low temperature while
sitting in some amount of liquid
Brining (v.) - the process of soaking meat in a brine, or heavily salted water,
before cooking, similar to marination
C

Chiffonade (n.) - shredded or finely cut vegetables and herbs, usually used

as a garnish for soup
Concasse (n.) - to roughly chop raw or cooked food by peeling, seeding, and
chopping to make it ready to be served or combined with other ingredients,
usually referring to tomatoes
Consommé (n.) - a type of clear soup made from richly flavored stock that
has been clarified, a process of using egg whites to remove fat
Confit (n.) - meat cooked slowly in its own fat, usually referring to duck
Coring (v.) - to remove the central section of some fruits, which contain
seeds and tougher material that is not usually eaten
Coulis (n.) - a thick sauce made with fruit or vegetable puree, used as a base
or garnish
Croquette (n.) - a small round roll of minced meat, fish, or vegetable coated
with egg and breadcrumbs
D

Deglaze (v.) - to remove and dissolve the browned food residue, or "glaze",
from a pan to flavor sauces, soups, and gravies
Degrease (v.) - to remove the fat from the surface of a hot liquid such as a
sauce, soup, or stew, also known as defatting or fat trimming

Dredging (v.) - to coat wet or moist foods with a dry ingredient before
cooking to provide an even coating
Dress (v.) - to put oil, vinegar, salt, or other toppings on a salad or other food
E

Effiler (n.) - to remove the string from a string bean or to thinly slice
almonds
Emincer (n.) - to slice thinly, similar to julienne style, but not as long
Escabeche (n.) - a dish consisting of fish marinated for approximately one
day in a sauce of olive oil, vinegar, herbs, vegetables, and spices, and then
poached or fried and allowed to cool
F

Fillet (n.) - a boneless piece of meat, poultry, or fish; the French version,
spelled as "filet," is also used when referencing a cut of beef that is boneless,
such as filet mignon
Flambe (v.) - the process of adding alcohol such as brandy, cognac, or rum to
a hot pan to create a burst of flames
Frenching (v.) - the process of removing all fat, meat, and cartilage from rib
bones on a rack roast by cutting between the bones with a sharp paring knife,
often referring to lamb, beef, or pork rib
G

Galantine (n.) - a Polish dish of de-boned stuffed meat that is poached in

gelatin stock, pressed, and served cold with aspic or its own jelly
Galette (n.) - flat, round cakes of pastry, often topped with fruitor a food
prepared in served in the shape of a flat round cake, such as "a galette of
potatoes"
Gazpacho (n.)  - a Spanish dish of cold, uncooked soup, which typically
contain tomatoes, cucumbers, onions, garlic, oil, and vinegar
H

Harissa (n.) - a spicy, aromatic chile paste made from a variety of hot
peppers and spices, often used in North African and Middle Eastern cooking
I

Infusion (n.) - the process of extracting chemical compounds or flavors from

a vegetable in water, oil, or alcohol, by allowing the material to remain
suspended in the liquid over time, also known as steeping
Involtini (n.) - food such as meat, poultry, seafood, or vegetables, wrapped
around a filling such as cheese, cured meats, or nuts
Irradiation (n.) - the process of exposing food to radiation, designed to
eliminate disease-causing germs from foods

Isinglass (n.) - a pure, transparent form of gelatin, obtained from the

bladders of certain fish, used in jellies as a clarifying agent
J

Jacquarding (v.) - the process of poking holes into the muscle of meat in
order to tenderize it, also known as needling
Jeroboam (n.) - an oversize wine bottle holding about three liters
Jus lie (n.) - meat juice that has been lightly thickened with either arrowroot
or cornstarch
K

Kipper (n.) - a whole herring that has been split into a butterfly fashion from
tail to head, gutted, salted, or pickled
Kirsch (n.) - a fragrant, colorless, unaged brandy distilled from fermented
cherries , used with fondue
Kissing Crust (n.) - the portion of an upper crust of a loaf of bread which
has touched another loaf when baking
L

Lactobacillus (n.) - a bacterium usually found in fermenting products, such

as yogurts

Larding (v.) - the process of inserting strips of fat into a piece of meat that
doesn't have as much fat, to melt and keep the meat from drying out
Liaison (v.) - a binding agent of cream and egg yolks used to thicken soups
or sauces
M

Macerate (v.) - the process of softening or breaking into pieces using liquid,
often referring to fruit or vegetables, in order to absorb the flavor of the liquid
Marinate (v.) - the process of soaking foods in seasoned and acidic liquid
before cooking for hours or days, adding flavor to the food
Mesclun (n.) - a salad consisting of tender mixed greens such as lettuce,
arugula, and chicory, herbs, and edible flowers
Mignonette (n.) - roughly cracked or coarsely ground peppercorns, used for
au poivre dishes or for mignonette sauce, which contains vinegar and shallots
as well and is often used for oysters
Mince (v.) - to finely divide food into uniform pieces smaller than diced or
chopped foods, prepared using a chef's knife or food processor
Mise en place (v.) -the preparation of ingredients, such as dicing onions or
measuring spices, before starting cooking

Mother (n.) - the base sauce used to make other variations of the original
sauce; there are five variations: brown or espagnole, velouté, béchamel,
tomato sauce, and emulsions
N

Nappe (n.) - the ability of a liquid to coat the back of a spoon or the act of
coating a food, such as a leg of lamb, with glaze
Needling (v.)  - injecting fat or flavors into an ingredient to enhance its
flavor
Nutraceutical (adj.) - used to describe food that provides health or medical
benefits as well as nutritional value, also known as functional food
O

Oeuf (n.) - the French term for egg

Oignon brule (n.) - literally meaning "burnt onion," a culinary term for a
half-peeled onion seared on a skillet
Ort (n.) - a scrap or morsel of food left over after a meal
Ouzo (n.) - an anise-flavored, strong, colorless liquor from Greece
P

Parboiling (v.) - the process of adding foods to boiling waters, cooking until
they are softened, then removing before they are fully cooked, usually to
partially cook an item which will then be cooked another way
Parcooking (v.) - the process of not fully cooking food, so that it can be
finished or reheated later
Pâté (n.) - a mixture of seasoned ground meat and fat minced into a
spreadable paste
Paupiette (n.) - a thin, flattened piece of meat, rolled with a stuffing of
vegetables or fruits, which is then cooked before served
Persillade (n.) - a sauce or seasoning mixture of parsley chopped with
seasonings, often used as part of a saute cook's mise en place  
Polenta (n.) - a mush or porridge made from yellow or cornmeal which
originated in Northern Italy
Praline (n.) - a confection of nuts cooked in boiling sugar until brown and
crisp
Q
Quadriller (v.) - to make criss-cross lines on the surface of food, as part of
food presentation
Quatre-epices (n.) - literally meaning "four spices," a finely ground mixture
of generally pepper, cinnamon, nutmeg, ginger, or cloves, used to season
vegetables, soups, and stews

Quenelle (n.) - a small quantity of a mixture of creamed fish or meat with a

light egg binding, usually formed into a round shape, and then cooked
R

Remouillage (n.) - a stock made from bones that have already been used
once to make a stock, making it weaker
Render (v.) - to cook the fat out of something, such as bacon
Rondeau (n.) - a wide, shallow pan with straight sides and two loop handles,
often used for searing and poaching
S

Sautéing (v.) - to cook food quickly over relatively high heat, literally
meaning "to jump" as the food does when placed in a hot pan
Scald (v.) - to heat a liquid so it's right about to reach the boiling point,
where bubbles start to appear around the edges
Sear (v.) - a technique used in grilling, baking, or sautéing in which the
surface of the food is cooked at high temperature until a crust forms
Staling (v.) - a chemical and physical process in which foods such as bread
become hard, musty, or dry, also known as "going stale"

Steep (v.) - to allow dry ingredients to soak in a liquid until the liquid takes
on its flavor, often referring to coffee, tea, or spices
Sweat (v.) - gently heating vegetables in a little oil, with frequent stirring and
turning to ensure emitted liquid will evaporate; usually results in tender, or in
some cases such as onions', translucent pieces
T

Tempering (v.) - raising the temperature of a cold or room-temperature

ingredient by slowly adding hot or boiling liquid, often referring to eggs
Tourner (v.) -to cut ingredients such as carrots or potatoes into a barrel-like
shape that form six or seven sides on the length of the item being cut, using a
Tourner knife or a paring knife
Trussing (v.) - to tie meat or poultry, such as turkey with a string, woven
through the bird parts by using a needle, in order to create a more compact
shape before cooking
U
Ultra-pasteurization (n.) - the process of heating up milk products to 280
degrees Fahrenheit for a few seconds and chilling it down rapidly, resulting in
milk that's 99.9% free from bacteria and extending their shelf-life
Unleavened (adj.) - made without yeast or any other leavening agent, often
referring to bread

Vandyke (v.) - to cut a zig-zag pattern around the circumference of a lemon

to create decorative garnishes for food presentation
Velouté (n.) - a type of sauce in which a light stock, such as chicken of fish, is
thickened with a flour that is cooked and then allowed to turn light brown
Victual (n.) - any food or provisions for humans; all food is a "victual"
Vol-au-Vent (n.) - a round pastry that is baked and then filled with meat or
vegetables after the fact
W

Whip (v.) - to beat food with a mixer to incorporate air and produce volume,
often used to create heavy or whipping cream, salad dressings, or sauces
Whisk (n.) - a cooking utensil used to blend ingredients in a process such as
whipping
X

Xanthan gum (n.) - a food additive, commonly used to thicken salad

dressings, that is water-soluble and produced by the fermentation of sugar
with certain microorganisms
Xylitol (n.) - a naturally fulfilling alcohol found in most plants such as fruits
and vegetables, widely used as a sugar substitute in sugar-free chewing gums,
mints, and other candies
Y

Yakitori (n.) - a Japanese dish of small pieces of boneless chicken that is

marinated, skewered, and grilled
Z

Zest (v.) - to cut the zest, or the colorful part of the skin that contains oils and
provide aroma and flavor, away from the fruit