Food types {food} are appetizer, soup, salad, condiment, main course, meat, vegetable, starch, dessert, and drink.
human food item {viand}.
human food item {victual}.
Water-soluble pigments {food coloring} have standard numbers.
fish, fruits, vegetables, and eggs {pareve}, not meat or dairy.
Combined breakfast and lunch {brunch} can be from 10 AM to 2 PM.
Food is on tables or in warmers {buffet, food}, from which people add to their plates.
In Asian restaurants, dumplings, seafood, vegetables, and desserts can come to tables, and patrons select some, which servers record {dim sum}.
solid, white, animal fat {lard, fat}.
solid, yellow, hydrogenated, vegetable oil {margarine}.
solid, white, hydrogenated, vegetable oil {shortening}.
animal fat piece {suet}.
Flavors {extract, flavor} come from lemon, orange, almond, or vanilla.
butter, brown sugar {butterscotch}.
browned sugar {caramel} {caramelize}.
Roasted brown cacao seeds {chocolate} can be sweet, semi-sweet, bitter or dark, or white.
South-American tropical-orchid seed pods {vanilla} have flavor.
Wintergreen bush has leaves {wintergreen flavor} and edible red berries.
Food can be dairy, meat, or eggs {food from animals}.
churned cream {butter}.
curdled-milk watery part {whey}.
Milk {yogurt} treated with yeast can thicken and be sour.
Fatty liquid {cream, milk} can separate from milk.
Sweetened ice-cold cream {ice cream} can stir in air. Ice cream {Neapolitan ice cream} can have vanilla, strawberry, and chocolate layers.
thick cream {sour cream}.
Whisking cold heavy cream {whipped cream} can put in air and thicken.
orange, mild {American cheese}.
orange, aromatic, flavorful {beerkaese}.
White flavorful cheese {bleu cheese} can have blue streaks.
white, mild, creamy {Brie}.
white, mild, creamy {Camembert}.
orange, sharp {cheddar}.
flavorful {Cheshire}.
white, mild, curdled {cottage cheese}.
white, soft, mild {cream cheese}.
orange, medium-flavored {Edam}.
yellow-white, dry, mild {emmenthâler}.
orange, moist, mild {Gouda}.
white, mild, slightly creamy {Gruyere}.
yellow-white, moist, mild {havarti}.
aromatic, flavorful {Liederkranz}.
aromatic, flavorful {Limburger}.
white, soft, mild {Monterey jack}.
white, soft, mild {mozzarella}.
yellow-white, soft, mild {Muenster}.
yellow-white, dry, mild {neufchâtel, cheese}.
light orange, dry, mild {Parmesan}.
white, mild, curdled {pot cheese}.
mild {process cheese}.
yellow-white, dry, mild {provolone}.
light orange, dry, mild {Romano}.
White flavorful cheese {Roquefort} can have blue streaks.
soured skimmed whole cow's milk {sapsago}.
yellow-white, dry, mild {Swiss cheese}.
Cow, goat, and sheep mammary glands produce fluid {milk, food} that is not as sweet as human milk.
Churning milk can make it part butter {buttermilk}.
Milk {condensed milk} can be sweet and thick.
Cold and vacuum can dry milk {dry milk}.
Evaporating milk {evaporated milk} can remove half of water.
Homogenizing milk {homogenized milk} mixes cream and milk thoroughly.
High heat kills bacteria {pasteurized milk}.
Unhomogenized milk {skim milk} can have top cream removed.
Yeast can curdle milk {sour milk}.
white and chicken-like {frog's leg}.
Wild meat {game, meat} can be grouse, mallard duck, partridge, pheasant, quail, rabbit, deer or venison, or woodcock.
Cuts {lamb, meat} are chop, crown roast, shank, breast, cutlet, kidney, leg, and liver.
sheep {mutton}.
ox tail meat {oxtail}.
land mollusk {snail, food} {escargot, food}.
deer meat {venison} {deer, food}.
brain {cervelet}.
shoulder, rib, or loin bone and meat {chop}.
Cold cuts {cold cut} are bologna, liverwurst, salami, and cervelet.
thin-sliced leg or rib meat {cutlet}.
Hearts {heart, food} can be from beef, calf, or lamb.
ankle {hock, ankle}.
Kidneys {kidney, food} can be from beef or lamb.
Livers {calf liver} {beef liver} {liver, food} can be from beef or calf.
leg meat {shank, leg meat}.
beef or pork ribs {sparerib, meat}.
beef cut across grain {steak}.
intestines {sweetbread}.
beef {tongue, food}.
intestine {tripe, intestine}.
smoked beef and pork sausage {bologna}.
pork and veal sausage {bratwurst}.
liver sausage {Braunschweiger}.
smoked beef and pork sausage {frankfurter}.
liver sausage {liverwurst}.
spicy and salty sausage {salami}.
pork and beef sausages {variety meat}.
marinated beef sausage {Vienna sausage}.
frankfurter {wiener}.
Beef has cuts {beef cut}.
trunk
neck to ribs {chuck steak}. chest ribs and/or meat {brisket}. from lowest rib to hip {flank steak}. T-bone plus tenderloin piece {porterhouse}. ribs {rib, meat}. rib bone and meat {rib eye}. rib meat {rolled rib}. short-rib bones and meat {shortrib}. rib bones and lean meat {sparerib, beef}. rib bone and meat {standing rib}.
loin
upper loin {sirloin}. side and back from ribs to pelvis {loin, meat} {end loin} {short loin}. selected loin meat {filet mignon}. loin-end meat and bone {T-bone}. select loin meat {tenderloin}.
rump
rump to shank {round steak} {top round} {bottom round}. buttock {rump steak}. leg meat and bone {shank, meat}.
sizes
small steak {club steak} {strip steak} {New York strip}. large steak {plate steak}. other meat {London broil}.
thin-sliced dried beef {chipped beef}.
ground beef and corn {corned beef}.
thin-sliced dried beef {dried beef}.
ground beef {hamburger}.
spiced beef breast or shoulder {pastrami}.
Calf meat {veal} can be breast, chops, loin chops, rib chops, cutlet, kidney, liver, loin, or shoulder from calf.
domesticated chicken, duck, goose, or turkey {poultry}.
small domesticated fowl {Cornish hen}.
medium size fatty wild or domesticated fowl {duck, food}.
chicken, duck, goose, or quail {egg, food}.
Giblets {giblet} are heart, neck, liver, spleen, and gizzard from fowl.
large fatty domesticated fowl {goose, food}.
gray or brown chicken-like wild fowl {grouse, food}.
black domesticated pheasant-shaped fowl {guinea hen, food} {guinea fowl}.
medium size plump wild fowl {partridge}.
colorful medium size chicken-like wild fowl with long tail {pheasant}.
Small chicken-like wild fowls {quail, meat} have short tails.
young domesticated pigeon {squab}.
large domesticated fowl {turkey, food}.
Medium size wild fowls {woodcock, food} have short legs and long bills.
Domesticated fowls {chicken, food} have white and dark meat: breast, back, leg, thigh, wing, and liver.
young small chicken {broiler chicken}.
young unsexed male chicken {capon}.
hen {poularde, hen}.
young chicken {poulet, chicken}.
Cuts {pork} are ham hocks, pork shoulder, roast, Boston butt, loin, chops, crown roast, shoulder butt, spareribs, or tenderloin. Pork can be cured pork, ham, sausage, scrapple, bacon, or Canadian bacon.
uncured pork {fresh pork}.
bacon, frankfurter, or ham {cured pork}.
pig intestines {chitterling}.
pork loin {crown roast}.
pig upper side {fatback}, salt cured.
pig feet bones {pig's knuckle}.
fried pork liver mush {scrapple}.
pig uterus {sowbelly}.
young pig {suckling pig}.
smoked and salted pig back and sides {bacon}.
smoked and salted pig back and sides {Canadian bacon}.
thin sliced fried or broiled bacon {rasher}.
Pig hind-leg thigh meat {ham, food} can be dry smoked {Virginia ham}, cured {Kentucky ham}, or cooked and marinated in salt water {canned ham}.
cured pork shoulder {picnic ham}.
ocean, lake or river {bass, food}.
ocean {bluefish}.
lake {carp, food}.
long, thin, ocean or lake or river {eel, food}.
salmon smoked and thin sliced {lox}.
ocean {mackerel, food}.
lake and river {perch, food}.
large, white {pollock}.
red, ocean {red snapper}.
Large ocean and river fish {salmon, food} can have red or orange flesh.
ocean and river {shad}.
small, silver, ocean {smelt, food}.
Large ocean fish {swordfish, food} can have extended upper jaws.
River and lake fish {trout, food} can have white flesh.
lake and river, silver {whitefish, food}.
ocean {whiting}.
North Atlantic Ocean {codfish}, similar to haddock.
haddock smoked {finnan haddie}.
North Atlantic Ocean, similar to cod {haddock, food}.
North Atlantic Ocean, similar to cod {hake}.
immature cod or haddock {scrod}.
Caspian-Sea sturgeon eggs {beluga caviar}.
sturgeon, pike, or whitefish eggs {caviar}.
fish eggs {roe, food}.
ocean, flatfish {butterfish}.
ocean, bottom, flatfish {flounder, food}.
large, North Pacific Ocean and Atlantic Ocean, flatfish {halibut, food}.
ocean flatfish {sole, food}.
Pacific Ocean and Atlantic Ocean {herring, food}.
herring salted and smoked {kippered herring}.
small, ocean, herring {anchovy, food}.
small, ocean, herring {sardine, food}.
Lake and river fish {pike, food} can have long noses and thin bodies.
lake and river, similar to pike {pickerel, food}.
large, ocean {tuna}.
large, ocean, tuna {albacore, food}.
tropical, ocean, similar to tuna {pompano, food}.
clam, crab, lobster, oyster, scallop, shrimp, mussel, and prawn {shellfish, food}.
ocean, bivalve {clam}.
Crabs {crab, food} can be hard-shell, soft-shell, or Alaskan king.
ocean, crustacean {lobster, food}.
ocean, bivalve {oyster, food}.
large shrimp {prawn, food}.
ocean, bivalve {scallop}.
small, ocean, crustacean {shrimp, food}.
ocean, mollusk {octopus}.
ocean {sea snail, food}.
ocean {squid}.
Green thistles {artichoke, food} can be French, globe, or Jerusalem: artichoke-flower white soft base {artichoke heart}.
green or black outside, green inside, medium, soft, oily {avocado}.
green, small, ball {caper}.
white, large, round {cauliflower, food}.
green, stems with medium leaves {kangkong} {kang kong} {tangkong} {swamp cabbage} {water spinach}.
green, medium, tapered cone {okra}.
green or black, small, oval {olive, food}.
fresh vegetables {produce}.
red, medium, round {tomato, food}.
Greens {greens} can be beet, chervil, chicory, chive, collard, cress, dandelion, endive, escarole, kale, lettuce, mint, parsley, spinach, Swiss chard, turnip, or watercress leaves.
green, medium, aromatic leaves {chervil}.
green, small, tube leaf {chive}.
green, medium. leaves {collard}.
green, medium, leaves {cress}.
green, medium, leaves {dandelion green}.
green, medium, leaves {endive, food}.
green, medium, curly leaves {escarole, food}.
green, small, leaf. Mint {mint, food} can be peppermint or spearmint.
green, medium, leaf {parsley}.
green, medium, leafy {spinach}.
chard {Swiss chard}.
green, small, leafy {watercress}.
light green, medium, leafy. Lettuce {lettuce} can be Boston, iceberg, or Simpson.
light green, medium, leafy {Romaine lettuce}.
green stalk {asparagus, food}.
light green, medium, stalks {celery, food} {celery heart}.
seeds or stalks {fennel} {finochio}.
red and green, medium, stalks {rhubarb, food}.
American tropical-plant white root {arrowroot} can make starch.
orange, medium, long tapered cone {carrot, food}.
white, root {celery root} {celeriac} {knob celery}.
white, medium, round {parsnip}.
root, light flavor {salsify} {oyster plant}.
white, medium, oval {cassava, food} {taro root}.
arum root {tuckahoe}.
red, medium, round root {beet}.
beet, green, large, leaves {chard, food}.
red, medium, round {sugar beet, food}.
Potatoes {potato, food} can be new, Idaho, russet, or white and be brown, white, or red outside; white inside; medium; and oval.
yellow or orange, medium, oval {sweet potato, food}.
red, medium, oval {yam, food}.
red outside, white inside, small, round {radish} {watermelon radish}.
white, medium {horseradish}.
medium, round {turnip, food}. Turnips can be white or yellow, with some purple.
plant base {kohlrabi} {cabbage turnip}.
yellow turnip, medium, round {rutabaga, food}.
white, medium, round {white turnip}.
yellow, medium, round {yellow turnip}.
small, aromatic, from caraway plant {caraway seed}.
small, from hemp grass {hemp seed}.
yellow, small seed, from mustard plant {mustard, food}.
large, thick shell, from pumpkin vine {pumpkin seed}.
small, oily, from sesame plant {sesame seed}.
large, oily, from sunflower plant {sunflower seed}.
Cereals {cereal} can be barley, brown rice, buckwheat, corn, kamut, maize, millet, oats, rye, rice, sorghum, spelt, wheat, and wild rice.
small triangular seeds from buckwheat plant {buckwheat}.
dried green cone-shaped flowers from hop vine {hops}.
white seeds from millet grass {millet, food}.
Grains {rice, food} can be white, brown, long-grain, or wild rice.
Near East grass {sorghum, food} can make syrup and be forage.
cereal grass {barley, food}.
sprouted barley {malt} {malted barley} {barley malt}.
yellow or white, medium, cylinder {corn, food}.
ground yellow or white dried corn kernels {corn meal}.
white, purple, red, or yellow, medium, cylinder {field corn}.
white corn kernels ground into small bits {grits}, not finely ground.
dried corn kernels {hominy}.
corn {maize, food}.
Hard kernel white corn {popcorn} {popped corn} has kernels that can explode open as water inside becomes steam when heated.
yellow or white, medium, cylinder {sweet corn}.
cereal grass {oats, food}.
rolled oat grains {oatmeal}.
cereal grass {rye, food}.
Dark rye bread {pumpernickel} can have coarse ground rye.
Cereal grass {wheat, food} can be hard {durum wheat}, soft {farina}, or hard {semolina}.
wheat-seed fatty part {wheat germ}.
Finely ground and sifted huskless wheat flour {all-purpose flour} can have no baking powder, baking soda, or salt.
Finely ground and sifted hard wheat flour {bread flour} can have no baking powder, baking soda, or salt.
Finely ground and sifted soft wheat flour {cake flour} can have baking powder and salt.
Ground wheat {flour} can be all-purpose, bread, buckwheat, cake, graham, rye, soy, whole wheat, or self-rising.
branless whole-wheat flour {graham}.
Finely ground and sifted wheat flour can have baking powder and salt {self-rising flour}.
baked wheat, thin, crisp, flat {cracker, food}.
graham wheat flour and sugar {Graham cracker}.
Flour, water, and sometimes eggs can be dried ribbons {noodle}.
wheat or rice flour mixed with egg and water and extruded {egg noodle}.
noodles in very thin strings {angel hair} {capellini}.
flat wide no-egg noodles {lasagna noodle}.
tube no-egg noodles {macaroni}.
flour and water no-egg dough {pasta}.
Tubes {rigatoni} can have lengthwise ribs.
Noodles {shell, food} can have shape like small shells.
noodles in long strings {spaghetti}.
noodles in long thin strings {vermicelli}.
grain husks {bran}.
Cereal-grain proteins {gluten} can be like glue.
Flour mixed with yeast {leavening} can add carbon dioxide, to raise bread before baking. Baking evaporates alcohol.
Soft food {pabulum, food} can be from finely ground rice or wheat and water or milk.
beech-tree nut {beechnut}.
Large nuts {Brazil nut} can have a hard shell.
cashew-tree crescent-shaped nut {cashew, food}.
Large chestnut-tree nuts {chestnut, food} can have a prickly cover.
Hazel-tree nuts {hazelnut} {filbert, food} can have a smooth shell in a husk.
Hickory-tree nuts {hickory nut} can have a hard shell.
Hawaii medium soft nut {macadamia nut}.
Underground peanut-vine medium nuts {peanut, food} can have a thin brittle shell.
Pecan-tree large nuts {pecan} can have a hard shell.
pine-tree small nut {pignoli} {pine nut, food}.
Pistachio-tree medium green nuts {pistachio} can have a hard shell.
Walnut-tree nuts {walnut, food} can have a hard shell.
Chinese sedge-grass corms {water chestnut} grow in wetlands.
Nuts {almond, food} can be medium and oval and plain, blanched, or extract. Shell is light brown and light.
candied almond {Jordan almond}.
Brazil berry {acai}.
yellow-orange, medium {apricot}.
red, small {cherry, food}.
red, tart, small {currant, food}.
brown, small {date, food}.
purple or brown, medium {fig, food}.
Tibet berry {goji}.
from New Zealand, green or gold, medium {kiwi, food}.
green outside, orange inside, large {mango}.
fleshy {papaw} {pawpaw, food}.
yellow, tropical, large {papaya}.
orange, medium {persimmon, food}.
yellow, large {pineapple}.
red, large {pomegranate}.
red, small {quince}.
white flesh {soursop}.
red or green {cooking apple}.
green-red {crabapple, food}.
red {delicious apple}.
green {Granny Smith}.
green {green apple}.
green {jujube apple}.
red {Macintosh}.
red {red apple}.
red {red delicious apple}.
red {Winesap}.
yellow outside, white inside, large {banana, food}.
banana-like, for cooking {plantain, food}.
Berries {berry, food} include blackberry, blueberry, boysenberry, cloudberry, huckleberry, lingonberry, loganberry, olalaberry, raspberry, and strawberry.
dark purple {blackberry, food}.
blue {blueberry, food}.
dark purple {boysenberry}.
pale green {cloudberry}.
red, round, firm {cranberry, food}.
Rubus caesius bramble bush has purple/black raspberry-shaped berries {dewberry}.
pale green {gooseberry}.
blueberry-like {huckleberry, food}.
red {lingonberry}.
blackberry and raspberry hybrid {loganberry}.
boysenberry and raspberry hybrid {olalaberry} {olallieberry}.
red {raspberry, food}.
red {strawberry}.
Fruits {citrus} can include grapefruit, orange, lemon, and lime.
green outside, orange inside {calamansi} {Philippine orange}.
small seedless cross between Chinese mandarin orange and sweet orange {clementine}.
yellow, large {cocktail grapefruit} {Japanese grapefruit}.
yellow, large {grapefruit, food}.
related to citrus, orange, small, edible skin {kumquat}.
yellow, medium {lemon}.
green, small {lime, food}.
green outside, orange inside, small, seedless {mandarin orange}.
cross between tangerine and grapefruit {minneola orange}.
orange, medium, no seeds {navel orange}.
orange, medium {orange, food}.
mild grapefruit {oroblanco}.
Japanese, tangerine-like {satsuma}.
orange and medium cross between tangerine, orange, and grapefruit {tangelo} {ugli tangelo},.
orange, medium {tangerine}.
orange, medium, seeds {Valencia orange}.
Grapes {grape, fruit} can be Concord, white, scuppernong, or Tokay.
purple {Concord grape}.
purple muscadine {cowart grape}.
white, sweet {muscadine grape}.
white, sweet, used for wine and raisins {muscat grape}.
green or bronze muscadine {scuppernong grape}.
large, red, oval, seeds {Flame Tokay grape} {Tokay grape}.
white {white grape}.
orange, like muskmelon {cantaloupe}.
orange, like cantaloupe {muskmelon}.
green {Persian melon}.
green outside, red inside {watermelon, food}.
casaba, crenshaw, honeydew {winter melon} {Inodorus Group}.
yellow outside, white inside {casaba melon}.
large, oval, light orange outside, pink inside {Crenshaw melon}.
green {honeydew melon}.
yellow-orange, medium {peach}.
Peaches {nectarine} can be white or yellow-orange and have smooth skin with no fuzz.
brown or yellow, medium {pear}.
brown outside, white inside, large {Bartlett pear}.
Plums {plum, food} can be damson, red, or black.
dark purple {black plum}.
dark purple {damson plum}.
red {red plum}.
Bitter cherry {maraschino cherry} can be in maraschino liqueur.
dried grape {raisin, fruit}.
purple, small {prune, fruit}.
purple, medium {Italian prune}.
Beans {bean, food} can be navy, black, kidney, lima, string, wax, pinto, soy, or dried and are green, red, or white; small; and in pods.
white fermented bean {bean curd}.
mung-bean white sprout {bean sprout}.
yellow-orange, small, round {golden bean}.
green, small, round {green bean}.
red, small, round {kidney bean}.
brown, small, disc, bean {lentil}.
green, small, round {lima bean}.
dark red, small, round {navy bean}.
small, round {pinto bean}.
green, medium {pole bean}.
Green, small, and round beans {soybean} can be bitter but debittering can make flour, grits, and flakes. Beans {soy, food} {edamame} can make soy sauce. Stalks are for forage.
Beans {string bean} {snap bean} can be green or wax.
yellow or white, small {wax bean}.
Peas {pea, food} can be black-eyed, yellow eyed, or green and are green, small, round, and in pods.
small white pea with black spot, in pods {black-eyed pea}.
small green ball, in pods {field pea}.
green, small, round {split pea}.
green, medium, crowns {broccoli}.
green, medium, round {Brussels sprout, food}.
green or red or purple, large, round {cabbage, food}.
cabbage with cylinder shape {bok choy} {pak choy} {tot soi} {totsoi}.
cabbage with cylinder shape {Chinese cabbage} {Napa cabbage} {su choy}.
green, medium, round {green cabbage}. similar to red cabbage.
cabbage with loose curly leaves {kale, food}.
red, medium, round {red cabbage}. similar to green cabbage.
cabbage in vinegar and salt {sauerkraut}.
green, loose crinkled leaves {Savoy cabbage}.
brown outside, white inside, large, oval {coconut, food}.
Dried coconut meaty inner-lining pieces {copra} store well.
green outside, white inside, medium, cylinder {cucumber}.
green outside, white inside, medium, cylinder {gherkin}.
Cucumbers in brine {pickle} can have dill or sugar.
cucumber in vinegar and salt {sour pickle}.
cucumber in vinegar, salt, and sugar {sweet pickle}.
Onions {onion} can be Bermuda, white, red, yellow, or green and are red, yellow, or white; medium; and round.
yellow-white, medium, round root {Bermuda onion}.
white, small, round {garlic}.
white, large, stalk {leek}.
green onion, stalk {scallion}.
white, medium, round {shallot}.
green, medium, oval {green pepper}.
red or green, medium, oval {hot pepper}.
roasted sweet red pepper {pimiento}.
red pepper {cayenne pepper} {red pepper}.
dried red-pepper fruit {chili powder}.
powdered dried sweet red pepper {paprika}.
small hot chile pepper {jalape-o}.
dried and smoked jalape-o chile {chipotle}.
Yellow or orange, medium, round vegetables {squash, food} can be acorn, Hubbard, summer, winter, crookneck, or spaghetti.
green, medium, fleshy {acorn squash}.
large, oval, gray-green, thick rind {hubbard squash} {winter squash}.
orange, large, round {pumpkin, food}.
purple outside, white inside, medium, cylinder {eggplant, food}.
yellow, medium, round {summer squash}.
green, medium, cylinder {zucchini}.
Mushrooms can be button, oyster, portabella, and wood ear, are white and small or medium, and have stalk and cap {mushroom, food}.
fungus, medium {truffle, food}.
American tropical-tree berries {allspice}.
Asian tropical-tree bark {cinnamon}.
evergreen-tree flower bud {clove}.
dried Asian tropical vine berry, or pepper-bush fruit {pepper, food} {black pepper}. Pepper bushes have dried fruits {corn, pepper} {peppercorn}.
dried yellow-orange crocus stigmas {saffron, spice}.
Asian plant root {ginger, food}.
India dried yellow plant root {turmeric}.
Asian-perennial fruit seed {cardamom} {cardamon} {cardamum}.
herb seeds {coriander}.
Annual Mediterranean parsley-family herb seed {cumin} (Cuminum cyminum).
nutmeg seed cover {mace, spice}.
tropical tree seeds {nutmeg}.
basil-plant leaves {basil}.
laurel-tree leaf {bay leaf}.
herb leaves and seeds {dill}.
evergreen-shrub leaves {rosemary, spice}.
sage plant leaves {sage, spice}.
herb leaves {savory, spice}.
herb leaves {tarragon}.
thyme plant leaves {thyme, spice}.
marjoram plant leaves {marjoram}.
marjoram plant leaves {oregano}.
vegetables, alcohol, bitters {Angostura bitters}.
chervil, thyme, and other spices {bouquet garni, spice}.
cumin and other spices {curry powder}.
chervil, parsley, chive, and tarragon {fines herbes}.
sugar and gelatin or gum arabic {gumdrop}.
Shaved ice {ice} can have sugar and flavoring.
licorice plant root {licorice}.
honey, or sugar and nut {nougat}.
hard sugar candy {rock candy}.
pectin and unripe acid fruit {jelly}.
boiled fruit and sugar {jam}.
citrus-fruit pulp and rind {marmalade}.
sugar-cane or sugar-beet sugar {sugar, food}.
Mexico unbleached cane sugar in fine crystals {azucar morena sugar}.
sugar containing molasses {brown sugar}.
Chile and Peru dark-brown cane sugar in flat round cake shape {chancaca sugar}.
Mauritius unbleached cane sugar in large crystals {demerara sugar}.
India palm sap in paste {gur sugar}.
India cane sugar or palm sap in pyramid shape {jaggery sugar}.
honey-like sugar from malted barley and millet {maltose sugar}.
Mauritius dark-brown cane sugar {muscovado sugar}.
sugar from palmyra or coconut palms in oily paste or as discs {palm sugar} {coconut sugar}.
Mexico dark-brown cane sugar in flat round cake shape {panela sugar}.
Mexico dark-brown cane sugar in cone shape {piloncillo sugar}.
East-Indies tall stout grass stem {sugar cane, food}.
China colored cane sugar in large chunks {yellow lump sugar}.
fine-grained white sugar {castor sugar}.
fine ground sugar with 3% cornstarch {confectioner's sugar}.
ground sugar {granulated sugar}.
less finely ground confectioner's sugar {powdered sugar}.
clear cane sugar in large chunks from China {rock sugar}.
clear or golden thick corn-sugar solution {corn syrup}.
pomegranate or red currant syrup {grenadine syrup}.
concentrated sugar-maple sap {maple syrup}.
Removing thick syrup {molasses} from sugar cane leaves white sugar. Molasses contains sulfur, which processing removes.
light syrup {treacle}.
starch from corn {cornstarch}.
boiled skin, bone, and connective-tissue protein {gelatin} {gelatine}.
ripe-fruit protein {pectin, food}.
Calf-stomach enzymes {rennet} {rennin} {chymosin} can curdle milk, for cheese and junket.
Roasted and ground chicory plant roots {chicory, food} can mix with ground coffee.
powdered cacao seeds {cocoa}.
Methanol and other non-ethanol organic molecules {congener} can be in alcoholic beverages.
Cheers! is in England and USA {toast}. Per Cent'anni! (for a hundred years) is in Italy. Le'chaim! (to life) is in Israel. Santé! (to health) is in France. Prost! (to health) is in Germany and Netherlands. Sláinte! (to health) is in Ireland. Salute! (to health) is in Italy. Salud! (to health) is in Spain. Vashe zdorovie! (to health) is in Russia. Iechyd da! (to health) is in Wales. Ganbei (dry your cup) is in China. Kanpai (dry your cup) is in Japan.
brandy distilled from fermented apple cider {applejack}.
distilled from fermented coconut palm sap {arrack}.
fermented apple cider {hard cider}.
beer from fermented rye or barley {kvass}.
fermented honey water {mead}.
fermented rye water {rye, drink}.
distilled fermented wheat, rye, corn, or potato water {vodka}.
alcoholic drink {wassail}, for toasting.
grain alcohol with juniper-berry flavor {gin}.
Gin {sloe gin} can be from blackthorn tree fruit, similar to plum.
diluted rum {grog}.
fermented molasses or sugar-cane water {rum}.
American whiskey {bourbon}.
whisky with smoky flavor {scotch, drink}.
fermented wheat, rye, or corn water {whiskey}.
0.2 gallon {fifth}.
mixed alcoholic drink in a tall glass {highball}.
alcoholic beverage {hooch}.
poured over ice cubes {on the rocks}.
alcoholic drink before bedtime {nightcap}.
fermented malted barley and hops water {beer}.
bitter fermented malted barley and hops water {ale}.
dark spring beer {bock}.
extra dark spring beer {double bock} {doppelbock}.
very dark strong beer with sediment {extra stout}.
German wheat beer {hefe-weisse}.
English ale {india ale}.
Beer {lager} can age up to six months to allow sedimentation.
Beer {malt lager} can have higher alcohol content.
Sweet malty beer {marzen} can be from Bavaria.
Beer {pilsner} can have more hops, be pale gold, and be bottom-fermented [1842].
Brown ale {porter} can use roasted malts.
Dark strong beer {stout} can have sediment.
Beer {wheat beer} can come from wheat.
Wine {wine} can be white, rose, or red. Wines have brilliance, aroma, bouquet, and body. Body can be light, medium, or full. Wines can be fruity or clean. Store bottles at 55 F on their sides in dark and damp places.
France, fresh, red, autumn {Beaujolais}.
France, red, dated, medium flavored {Bordeaux, wine}.
France, red, dated, full flavored {Burgundy, wine}.
California, red, dated, medium flavored {Cabernet Sauvignon}.
France, white {Chablis}.
Italian, red, full flavored {Chianti}.
light red, dry {claret}.
Germany, white {liebfraumilch}.
Sicily {Marsala}.
Germany, white {Moselle}.
America, white, sweet, full flavored {muscatel}.
Greece, red, strong {retsina}.
Germany, white {Rhine wine}.
Germany, white {Rhone wine}.
Germany, white {Riesling}.
light red {rosé, wine}.
France, white {Sauterne}.
America, red, sweet {Scuppernong}.
red {Tokay}.
white wine with aromatic herbs {vermouth}.
America, red, medium flavored {zinfandel}.
Bubbly wine {sparkling wine} comes from France {champagne, sparkling wine}, Spain {cava}, South Africa {cap classique}, and Germany {sekt}. Italy has sweet {asti spumanti} and dry {prosecco} sparkling wine. Serve in a narrow glass {flute, glass} at 45 F.
White or pink wine can have natural or artificial carbon dioxide {champagne, wine}, such as fermented in the bottle {methode champagnoise}. Champagne can be dry and light-flavored {blanc de blancs}, sweet and full-flavored {blanc de noirs}, driest and medium-flavored {brut, champagne}, next driest {extra-dry champagne}, sweet {sec}, and sweeter {demi sec}. Uncork by removing foil, loosening wire with six twists, holding cork and wire in towel, and turning bottle back and forth.
Brandy, port, and sherry {distilled wine} are distilled wines.
port from Spain {Madeira}.
red, sweet {port}.
amber, sweet to dry {sherry}.
sherry from Spain {Amontillado sherry}.
sherry {sack, drink}.
distilled wine or fermented fruit juice {brandy}.
Wine brandy {armagnac} can be from Armagnac in southwest France.
Wine brandy {cognac} can be from Cognac in southwest France.
wormwood {absinthe}.
anise {anisette}.
caraway seed {aquavit}.
green-yellow, from brandy [1500 to 1600] {Benedictine}.
apple {calvados, liqueur}.
bitters {Campari}.
orange {Cointreau}.
cocoa {creme de cacao}.
mint {creme de menthe}.
sour orange peel {curaçao}.
sweetened Scotch whisky {Drambuie}.
banana {Galliano}.
orange {Grand Marnier}.
coffee {Kahlua}.
cherry {kirsch, liqueur}.
anise {ouzo}.
distilled rice wine {sake}.
wine with fruit flavor {sangria}.
high-alcohol liqueur {schnapps}.
Agave tequilana sap {tequila}.
very dry high-alcohol curaçao liqueur {triple sec}.
Campari, sweet vermouth, soda water, ice, served as highball {Americano}.
beer, champagne {black velvet}.
vodka, tomato juice {bloody mary}.
brandy, coffee {brandy alexander}.
cognac, triple sec, coffee, lemon, orange, clove, cinnamon, sugar {cafe brulot}.
rum, lemon or lime juice, sugar {daiquiri}.
creamy milk, egg, sugar, brandy {eggnog}.
vermouth, gin, cocktail onion {Gibson}.
lime juice, sugar, vodka or tequila {gimlet}.
gin, soda, lime juice, sugar {gin rickey}.
Galliano, vodka, orange juice {Harvey Wallbanger}.
coffee, whiskey {Irish coffee}.
whiskey, vermouth {Manhattan, drink}.
tequila, lemon or lime juice {margarita}.
gin or vodka, dry vermouth {martini}.
champagne, orange juice {mimosa, drink}.
bourbon, squeezed mint leaves, sugar, ice {mint julep}.
heated and spiced wine {mulled wine}.
bourbon, sugar, orange splash or Angostura bitters, club soda {old fashioned}.
gin, grenadine syrup, light cream, egg {pink lady}.
rum, fruit juice {planter's punch}.
wine or liquor, fruit juice {punch, drink}.
gin, soda, lime juice, sugar {rickey}.
whisky ice {rock and rye}.
Southern Comfort(R) peach liqueur, cranberry juice, lime {Scarlett O'Hara}.
vodka orange juice {screwdriver, drink}.
brandy or cognac, white creme de menthe, ice {stinger}.
wine, sugar, spices, milk or cream {syllabub}.
hot alcohol, sugar, spices {toddy}.
rum, brandy, egg, powdered sugar, cinnamon, water, nutmeg, vanilla {Tom and Jerry}.
gin, lemon juice, club soda, ice {Tom Collins}.
whiskey, lemon or lime juice {whiskey sour}.
vodka, coffee liqueur, light cream {white Russian} {black Russian}.
steamed dark roast with steamed milk {cappuccino}.
steamed dark roast with no sugar or milk {espresso}.
steamed coffee with half milk {latté}.
espresso with half milk {macchiato}.
chocolate and coffee {mocha}.
finely ground dark roast coffee boiled with water and drunk without filtering {Turkish coffee}.
dark roasted {French roast}.
very dark roasted {Vienna roast}.
Semitropical aromatic low-caffeine coffee bean {Arabica} was first cultivated bean, in Ethiopia. Coffee beans from Colombia, Guatemala, El Salvador, Tanzania, and Kenya are only Arabica.
Arabica from Colombia {Colombia Marogagipe}.
Arabica from Colombia {Colombia Plantation}.
Arabica from Ethiopia {Harrar}.
Arabica mild bean from Jamaica {Jamaica blue mountain}.
Arabica from Java, or cup of coffee {Java, coffee}.
Arabica mild and aromatic bean from Celebes {Kalossi Celebes}.
Arabica mild bean from Sumatra {Mandheling}.
Coffee bean used in espresso for body, grown only in Africa {robusta}.
cola with cherry flavor {cherry cola}.
kola nut flavor {cola}.
vanilla flavor {cream soda}.
mild ginger flavor {ginger ale}.
strong ginger flavor {ginger beer}.
grapefruit flavor {grapefruit soda}.
lemon and lime flavor {lemon-lime}.
orange flavor {orange soda}.
sassafras root flavor {root beer}.
sarsaparilla root flavor {sarsaparilla}.
soda water {seltzer water}.
water with carbon dioxide added {soda water}.
quinine flavor {tonic water}.
ripened tea {black tea}.
tea from China {China tea}.
flavorful tea from India {Darjeeling tea}.
tea with oil of bergamot {Earl Grey tea}.
black tea {English breakfast tea}.
unripened tea {green tea}.
black tea {Irish breakfast tea}.
flavorful tea from China {oolong tea}.
black tea with orange rind {orange pekoe tea}.
black tea {pekoe tea}.
tea from China {souchong tea}.
artichoke-plant bract-leaved flower {artichoke tea}.
chamomile-plant white flowers {chamomile tea}.
ginseng plant root {ginseng tea}.
mate tree leaves, drunk in Paraguay, Uruguay, and Argentina {maté} {yerba maté}.
sassafras root or bark {sassafras tea}.
Spring water {mineral water} can have high particulates.
cinchona-tree-bark colorless bitter chemical {cinchona} {quinine water}.
mineral water from France {Vichy water}.
Preparing food {cooking} can use utensils.
Brush sauce on while baking {baste}.
Bleach {blanch almonds}.
Brown and then simmer in little water {braise}.
Coat with scrambled egg and breadcrumbs {breaded}.
Bake under flames or coils {broil}.
Fry until carmelized {brown, cooking}.
Thin slice {chipped}.
Cook just below boiling {coddled}.
Make into paste {cream, mash}.
Chop into small squares {dice food}.
Take out bones {fillet, meat}.
At table, a server can light liqueur in a serving dish {flambée, food}.
Stew chopped meat or chicken in gravy {fricassee}.
Bake on an egg coating to make a shiny surface {glaze, food}.
shredded {grated}.
Gel with pectin or gelatin {jellied}.
Cut in thin strips {julienne, cut}.
Massage bread dough {knead}.
Soak in sauce {marinate}.
Chop into small pieces {mince, food}.
Boil for a short time {parboil}.
Peel {pare}.
Recycle boiled water through ground coffee {percolate coffee}.
Soak in salt water and/or vinegar {pickled}.
Bake and serve meat or fish on a board {planked}.
Simmer {poach}.
Press from cookie press or pastry bag {pressed}.
Strain to make particles {pureed}.
Push through a sieve {riced}.
Fry quickly in oil or fat {sauté food}.
Put in boiling water or steam {scald}.
Bake with milk and breadcrumbs {scalloped}.
Cut lines into {score, groove}.
Break up eggs by stirring with a fork or whisk {scramble}.
Burn {sear}.
baked eggs {shirred}.
Cook below boiling {simmer}.
Keep meat in smoke a long time {smoke, meat}, to preserve.
Soak in boiling water to extract aromatic flavor {steep}.
baked food in baking dish {casserole, bake}.
small ceramic or thick glass bowl for baking {ramekin}.
egg yolks and beaten egg whites {soufflé, food}.
Sodium tartrate {baking powder} is fast. Sodium phosphate is slow.
Sodium bicarbonate {baking soda} is for baking using sour liquid.
Potassium bitartrate or potassium hydrogen tartrate {cream of tartar, cooking} stabilizes beaten egg whites and is an emetic.
leavening {yeast, food}.
served food {chow, food}.
fermented corn and rye or wheat {sour mash}.
Garnishes {garnish, food} are paprika, dill, celery, popcorn, mushroom, olive, cheese, lemon slice, avocado, radish, salted whipped cream, parsley, chive, and hard egg.
pickles and other vegetables {relish, food}.
Apple cider, wine, or distilled alcohol can make 5% acetic acid {vinegar}. Balsamic vinegar is from grapes.
Appetizers {canapé, appetizer} can have toppings on crackers or small toasts.
appetizers {hors d'oeuvres}.
A flat bread or tortilla rolled around cream cheese can spread to look like pinwheel vanes {pinwheel}.
bread cooked in boiling water {bagel}.
baked wheat flour and baking powder or baking soda {biscuit, bread}.
thin pancake rolled around cottage cheese or sour cream {blintz}.
whole-wheat bread {brown bread}.
flour and water {camp biscuit}.
thin pancake served with fruit {crepe, food}.
crescent butter roll {croissant}.
large, round, crusty bread roll for soup or stew {croustade}.
small toast piece {crouton}.
dough ball in soup or stew or baked dough filled with fruit {dumpling}.
Round flat muffins {English muffin}, with side slits, can have flour, yeast, and oil.
Toast {French toast} can soak in scrambled egg and fry on griddle.
Fried wheat flour can have vegetables or fish {fritter}.
pancake {griddlecake}.
thin crisp unleavened bread {matzo}.
thin crisp toast {Melba toast}.
wheat flour, milk, egg, fried on griddle {pancake}.
Folded oval bread rolls {Parker House roll} can have flour, yeast, milk, and butter.
wheat flour, oil or butter, water, sugar {pastry}.
thin bread crust topped with tomato sauce, cheese, and other toppings and baked {pizza}.
Muffins {popover} can have wheat flour, egg, and milk.
wheat flour, baking powder or baking soda, water {quick bread}.
small cubic bread {roll, bread}.
baked dried sweet bread {rusk}.
bread with much shortening {shortbread}.
cake with much shortening {shortcake}.
Biscuits {soda biscuit} {soda cracker} can rise with baking soda.
Wheat flour with yeast in sour milk {sourdough} can be starter for bread rising.
pastry with folded crust {turnover, food}.
wheat flour, milk, egg, sugar baked in waffle iron {waffle}.
corn mush {corn pone}.
oatmeal porridge or cornmeal mush {hasty pudding}.
Fried cake {hoe-cake} can have cornmeal, baking soda, and water.
corn pudding {Indian pudding}.
cornmeal boiled until thick {mush}.
cornmeal {pone}.
cornmeal, egg, milk, butter {spoon bread}, cooked soft.
thin unleavened cornmeal and calcium pancake {tortilla}.
with milk {au lait}.
curdled-milk thick part {curd}, not whey.
steamed pudding {duff, food}.
rennet custard {junket, food}.
whipped cream, gelatin, flavor {mousse, whipped}.
flour, egg, milk, beef dripping {Yorkshire pudding}.
with Parmesan cheese {au gratin, cheese}.
melted cheese poured on toast {rarebit}.
melted cheese baked on toast {Welsh rarebit}.
egg, ham, English muffin, butter and lemon cream sauce {eggs Benedict}.
toast, cream sauce with hard-boiled egg whites, grated hard-boiled egg yolk {eggs goldenrod}.
scrambled egg pancake filled with cheese and vegetables or meat {omelet}.
rice, chicken {arroz con pollo}.
meat or chicken, bean sprouts, water chestnuts, other vegetables, sauce on rice {chop suey}.
meat or chicken, bean sprouts, water chestnuts, other vegetables, sauce on fried noodles {chow mein}.
fried skin {crackling}.
fish, onion, carrot, egg, matzo, seasoning {gefilte fish}.
chopped browned meat, potatoes {hash}.
baked ground beef and tomato sauce, or mixed beef and bread or potatoes with salt and spices {meat loaf}.
boiled ham or corned beef, pepper, cloves, bay leaf, beets, turnips, new potatoes, baby carrots, small onions {New England boiled dinner}.
potatoes, chicken, pickle, green pea, carrot, mayonnaise {Olivier} {Russian salad}.
fish, white sauce, vegetables, in parchment paper for baking {papillote, paper} {en papillote, paper}.
liver paste from goose or duck {paté}.
dry meat pounded with fat {pemmican}|.
pasta squares filled with chopped meat or cheese {ravioli}.
ground meat, egg, salt, pepper {Salisbury steak}.
bacon, butter, onion, carrot, parsley {salmi}, for game.
beef marinated in vinegar and then pot roasted {sauerbraten}.
Breaded veal cutlet {schnitzel Holstein} can have fried egg on top.
breaded meat {schnitzel}.
Beef or lamb cubes in gravy can be in a casserole with mashed potatoes on top {shepherd's pie}.
fried sliced meat and vegetables {sukiyaki}.
round steak, tomato, onion, celery, herbs {Swiss steak}.
breaded veal cutlet {Weiner schnitzel}.
shish kebab {shaslik}.
Meat, onion, green pepper, and tomato pieces can be on skewers and roasted {shish kebab}.
bread slices with meat and/or vegetable filling {sandwich}.
Sandwiches {club sandwich} can have three bread slices with meat, tomato, lettuce, and salad dressing.
large sandwich roll with meat, cheese, lettuce, tomato, onion {hero sandwich}.
chopped meat in cellulose casing {sausage}.
hot dogs in buns {pig in blanket}.
sausage {wurst}.
veal, onion, cream, stew {blanquette de veau}.
beef, red wine, bacon, mushroom, onion, stew {bourguignon}.
shrimp or meat or sausage, rice, spices, tomato {jambalaya}.
beef browned and then baked in a covered pot, or a cheaper beef cut baked in oven a long time {pot roast}.
meat and cheese platter {antipasto}.
cauliflower, green bean {Bermuda salad}.
romaine lettuce, coddled egg, anchovy rub, parmesan cheese, croutons, garlic vinaigrette dressing {caesar salad}.
raw vegetables, hard boiled eggs, cheese, meat {chef's salad}.
chopped chicken or turkey, bacon, hard-boiled eggs, tomato, avocado, cheddar cheese, lettuce {Cobb salad}.
raw shredded cabbage, mayonnaise {coleslaw}.
red cabbage, cabbage, pea, beet {harlequin slaw}.
veloute sauce, herbs, shallots, capers {ravigote salad}.
cole slaw {slaw}.
mixed greens, tomatoes {spring salad}.
apple, celery, lemon juice, walnuts, mayonnaise {Waldorf salad}.
tarragon, chervil, shallot {béarnaise sauce}.
fruit, herb, and spice relish {chutney}.
ketchup, mustard, vinegar, soy sauce, relish {condiment}.
cumin with other spices {curry}.
dried-kelp {kombu} broth {dashi}.
mayonnaise, sour cream, curry {madrilène}.
white wine, fish stock, egg yolk, butter {Marguery}.
oil, egg yolks, lemon juice or vinegar, salt {mayonnaise}.
five basic sauces {mother sauce}.
green tomatoes, horseradish, bell pepper, spices {piccalilli}.
Sauces can have red hot peppers {red pepper sauce}, like Tabasco(TM) or Uncle Pete's.
fermented soy, salt {soy sauce}.
pineapple, vinegar, soy sauce {sweet and sour}.
mayonnaise, onion, pickle {tartar sauce}.
soy sauce, cornstarch, sugar, garlic {teriyaki}.
soy, vinegar, spice {Worcestershire sauce}.
cream sauce, green pepper or pimiento, mushroom {a la king}.
with Madeira, egg yolk, cream, or with cream sauce, cheese, nutmeg, sherry {a la Newburg}.
milk, butter, flour, salt, cayenne pepper, nutmeg {béchamel sauce}.
cream sauce for meat, fish, or shellfish {bisque}.
oil or butter, shallot or garlic, thyme, bay leaf, pepper {bordelaise sauce}.
gravy with meat juices {brown gravy}.
boil butter to sediment milk solids {drawn butter}.
melted cheese and wine {fondue, cheese}.
milk, cornstarch, meat juice {gravy}.
butter, egg yolks, lemon juice or vinegar {hollandaise sauce}.
sour cream, chili {louis}.
onion, butter, parsley {lyonnaise, sauce}.
béchamel sauce with shredded or grated cheese {mornay, sauce}.
milk, flour, egg, paprika {Newburg}.
tomatoes, cream {Roma}.
sour cream, brown gravy, mushroom, green onion {stroganoff}.
Newburg sauce {thermidor, sauce}.
white sauce with chicken or veal stock, or fumet thickened with white roux {veloute sauce}.
milk, flour, butter {white sauce}.
milk, egg, sugar, flour, butter {yellow sauce}.
mayonnaise, salad dressing, oil and vinegar, and the like {dressing}.
oil, garlic, lemon juice or vinegar {French dressing}.
mayonnaise, anchovy, tarragon vinegar, parsley, scallion, garlic {green goddess}.
mayonnaise, vinegar {Italian dressing}.
Italian salad dressing, butter, lemon juice {Lorenzo}.
oil, vinegar {oil and vinegar}.
mayonnaise, pimiento, chives, ketchup, spices {Russian dressing}.
mayonnaise, chili sauce, olive, bell pepper, pickle, onion {Thousand Island}.
oil, vinegar, salt, pepper {vinaigrette, dressing}.
tomato, brown sugar, vinegar {barbecue}.
tomato, vinegar, brown sugar {catsup}.
meat in tomato, onion, and pepper sauce {chili con carne}.
tomato, brown sugar, vinegar, chili pepper {chili sauce}.
chili sauce or ketchup, horseradish, Worcestershire sauce {cocktail sauce}.
sauce with tomato, okra, and peas {Creole, sauce}.
garlic, tomato, anchovy, black olive, capers, lemon juice {Nicoise}.
tomato, garlic, mushroom {scaloppini}, for veal or shrimp.
meat and/or vegetables boiled in water {soup}.
hot or cold beet soup {borscht}.
spicy fish stew {bouillabaisse, soup}.
milk and potato soup with fish or clams {chowder}.
light soup {consommé, soup}.
reduced fish broth {fumet, soup}.
tomato, onion, green pepper, herb soup {gazpacho}.
thin soup {gruel}.
soup with pasta, beans, and vegetables {minestrone}.
split pea and tomato soup {mongole}.
boiled oats or other grain, served with milk {porridge}.
fire pot {pot-au-feu, soup}.
Vegetable stews {pottage} can have meat.
cold potato, leek or onion soup {vichyssoise, soup}.
Bouillon cubes {bouillon cube} can have beef, chicken, or fish broth/stock.
fish stock {court bouillon}.
thick soup {stew}.
meat, vegetable, and paprika stew {goulash}.
stew with okra {gumbo}.
spicy rabbit stew {hasenpfeffer}.
meat, tomatoes, potatoes, onions {mulligan stew}.
tamarind concentrate, lemon juice, coconut milk, red lentils {mulligatawny}.
stew with pepper {pepperpot}.
stew in a pastry shell {potpie}.
meat and vegetable stew {ragout}.
beans cooked in brown sugar and ketchup {Boston baked beans}.
browned shredded potato cakes {hashed browns}.
bread, tomato, green pepper, cucumber, onion, garlic, capers, black olive, anchovy {panzanella}.
cooked taro root paste {poi}, sometimes fermented.
short-grain or Arborio Italian rice, butter or olive oil, broth {risotto, rice}.
corn kernels, lima beans {succotash}.
breadcrumbs, bacon {a la Casino}.
almond {almandine, almond}.
agar gelatin {aspic}.
minced food inside bread fried in deep fat {croquette, food}.
butter, onion, celery, green pepper, parsley {deviled}.
meat juices from roasting {drippings}.
anise liqueur, vermouth {duchess, food}.
eggs, flour {Franconia}.
fried in deep fat {French-fried}.
beets, vinegar, sugar, cornstarch, salt {Harvard}.
paprika {Hungarian}.
minced apple, spice, and sometimes meat {mincemeat}.
steamed rice plus meat or fish and vegetables {pilaf, rice}.
bread crumb and butter topping {polonaise, food}.
Baked chopped-spinach, onion, celery, parsley, and aniseed-liqueur topping can be on oysters {Rockefeller oyster}.
heated and stirred bacon grease and flour {roux, food}.
beets {Russian, beets}.
coated and fried {southern fried}.
tomato, cheese {Spanish}.
deep fried rice-flour-coated vegetables and/or fish {tempura}.
sweet prepared food {confection}.
Icing {fondant, icing} can have condensed milk, butter, salt, confectioner's sugar, vanilla.
sugar and butter glaze {frosting}.
butter, sugar, vanilla, rum or brandy {hard sauce}.
corn syrup, sugar, gelatin, starch, covered with powdered sugar {marshmallow}.
baked egg whites and sugar {meringue}.
double cream, sugar {russe, dessert}.
wheat, yeast, butter, egg {brioche, bread}.
wheat flour, yeast, sugar, fried in deep fat {doughnut}.
flour, sugar, cinnamon, yeast, currants {hot cross bun}, marked with cross and served on Good Friday.
sweet bread baked in crown shape {king's ring}.
almond biscuit {tortoni}.
sliced and toasted sweet baked bread {zwieback}.
white sponge cake {angel cake}.
rum cake {baba au rhum, cake}.
Baked white cake can have ice cream and meringue {baked Alaska}.
apple, bread crumbs, butter, cinnamon {brown betty}.
dense chocolate cake {brownie}.
baked cream or cottage cheese, egg, milk, sugar {cheesecake}.
sponge cake {chiffon cake}.
wheat flour, yeast, nuts or raisins or brown sugar {coffeecake}.
thin pancake with fruit {crepe Suzette}.
twisted wheat flour, sugar, fried in deep fat {cruller}.
muffin fried on a griddle {crumpet}.
small cake in a paper cup {cupcake}.
chocolate cake {devil's cake} {devil's food cake}.
Cake {fruitcake} can have raisins, dried fruits, and nuts.
Cakes {gingerbread} can have wheat flour, baking powder, molasses, ginger, and sugar.
yellow cake {gold cake}.
thin cornmeal bread fried on a griddle {johnnycake}.
Cakes {kuchen} can have flour, yeast, butter, and cinnamon.
white cake, frosting, figs, candied fruits, chopped pecans {Lady Baltimore cake}.
small sponge cake {ladyfinger}.
sponge cake cookie in a rounded oval {madeleine, cookie}.
chocolate and vanilla swirled in cake {marbling}.
small flat round bread {muffin}.
small frosted butter cake {petite four}.
butter cake {pound cake}.
flour, baking powder, butter, jam, with syrup {roly-poly}.
Cake {sponge cake} can have no shortening or oil.
flour, baking powder, egg, sugar, anise oil {springerle}.
flour, yeast, raisins, candied fruit, almonds, rum, sugar, salt, butter, orange zest, nutmeg, cardamom {stollen}, for Christmas.
baked rolled thin cake with filling {strudel}.
Cakes {torte} can have ground nuts or breadcrumbs.
cake and cream layers {trifle}.
Cakes {upside-down cake} can have fruit or filling on bottom.
creamy center with chocolate coating {bonbon, candy}.
thickened sugar {candy}.
sugar syrup spun into thin strings around a stick {cotton candy}.
Soft candy {fudge, food} can have sugar, butter, and flavor.
molasses or brown-sugar candy {taffy}.
brown-sugar and butter candy {toffee}.
Candy {Turkish delight} can have sugar, cornstarch, and water.
Cookies {cookie} can be roll cookie, cutout cookie, drop cookie, refrigerator cookie, or sheet cookie.
Cookies {gingersnap} can have wheat flour, baking powder, molasses, ginger, and sugar.
Cookies {hermit} can have raisins, nuts, and spices.
almond paste or coconut, egg white, sugar {macaroon}.
orange, coconut {ambrosia, food}.
stewed fruit in syrup {compote, fruit}.
two or more stewed fruits in syrup {conserve}.
fruit boiled in sugar {preserves}.
candy or candied fruit {sweetmeat}.
chopped candied fruits {tutti-frutti}.
ice cream and ice layers in a mold {bombe, ice cream}.
shaved ice fruit drink or milkshake {frappe}.
Ice cream, fruit, sauce, and whipped-cream can be in layers, or frozen whipped cream, egg, sugar, and flavor can mix {parfait, ice cream}.
water, milk, egg whites or gelatin, sugar {sherbet}.
shaved ice {snow, food}.
Ice-cream layers {spumone} {spumoni} can have nuts and candied fruits.
honey, nuts {baklava}.
sugar, egg white, water {divinity}.
powdered almonds, egg whites, sugar {marzipan}.
corn syrup, sugar, peanuts, margarine, vanilla {peanut brittle}.
pecan, brown sugar, vanilla, butter, optional candied cherry {penuche}.
nuts boiled in syrup {praline, nuts}.
pastry with cream filling {cream puff, food}.
pastry with fruit filling {Danish pastry}.
pastry with custard or whipped cream {éclair}.
pastry with no filling {French pastry}.
fluffy pastry with whipped cream inside {Napoleon}.
pastry with air inside {puff pastry}.
soft round pastry {scone}.
tart shell, chopped fig, citron peel, brown sugar, egg, raisin, nuts {banbury tart}.
chocolate and vanilla pudding with whipped cream {Boston cream pie}.
thick fruit pie with thick top and bottom crusts {cobbler, food}.
pastry shell filled with meat or fruit {pie}.
pastry shell {piecrust}.
small pie with sweet filling {tart, food}.
cake, whipped cream, raspberry jam, in layers {Washington cream pie}.
pudding with milk, sugar, and cornstarch {blancmange}.
pudding with flour, egg, double cream, and sugar {Charlotte russe}.
flour, butter, bread crumbs, dried fruit, candied peel, brown sugar {Christmas pudding}.
milk, egg, sugar {custard}.
pudding, rum, lemon rind, sugar, whipped egg whites, candied fruit {Nesselrode}.
boiled milk, egg or cornstarch, and sugar {pudding}.
custard with milk, gelatine, egg white, and egg yolk {Spanish cream}.
dried tapioca, milk, sugar, egg {tapioca pudding}.
warm custard with Marsala wine {zabaglione, food}.
Food {Mexican food} can feature chili peppers.
rice dish {arroz}.
soft taco with filling {burrito}.
soup {caldo}.
meat {carne}.
seafood dish {ceviche}.
chile wrapped in egg and fried {chile relleno}.
sausage {chorizo}.
meat or cheese filled rolled tortilla and chili sauce {enchilada}.
stuffed pastry {empanada}.
refried pinto beans {frijoles}.
small thick tortilla {gorditas}.
mashed avocado {guacamole}.
eggs {huevos}.
stew {menudo}.
sauce {mole, sauce}.
tortilla chips with melted cheese {nachos}.
ground beef filling {picadillo}.
Salsa can have tomato, onion, and chiles {pico de gallo}.
chicken {pollo, food}.
tortilla with melted cheese {quesadilla}.
sliced pepper {rajas, food}.
tomato, onion, and chiles {salsa, food}.
pasta in broth {sopa}.
folded tortilla with filling {taco}.
masa, peppers, and filling wrapped and steamed in plantain or cornhusk {tamale}.
dried meat cured with salt and vinegar {tapas, food}.
sandwich {torta}.
toasted or fried tortilla {tostada}.
Glass cylinders {bell jar} can have width half of height, with open side down to cover something.
metal skewer {brochette, skewer}.
porcelain dish, plate, cup, or bowl {china}.
wood or plastic stick pairs {chopsticks}.
wood or plastic disc {coaster}, to put under glass.
baked clay cooking or serving pot {crockery} {crock}.
china from Delft, Holland {delft}.
unbaked clay pots, dishes, or cups {earthenware}.
silver-plated serving dish, spoon, knife, or fork {silver plate}.
Metal, wood, or plastic flat rectangular pieces {spatula} can have handles for scraping surfaces.
sandstone baking flat {stoneware}.
Thin 10-centimeter-long plastic sticks {swizzle stick} can stir alcoholic drinks.
flat wood board {wood block}.
Glass cylinders {beaker} can have width and height almost the same, with open side up, to hold fluid.
Metal or plastic cylinders {canister} can have a lid for holding solids.
Glass bottles {cruet} can have a narrow neck and small opening with lid, for oil or vinegar.
pitcher {decanter}.
Large pitchers {ewer} can have a large opening.
small water bowl {fingerbowl}, in which to dip fingers after eating greasy or sticky food.
Large containers {flagon} can have a spout and handle, to hold liquids.
wood box {humidor}, in which to put cigars.
Glass cylinders {Mason jar}, with width half of height, have screw-on lids with rubber seals.
Large glazed baked clay cups {stein}, for beer or ale, can have a handle.
Large metal bowls {tureen} can be for soup.
Small vase-shaped vessels {urn} can hold solids.
Glass or plastic cylinders {volumetric} can have rulings, with volume in milliliters.
large thick iron pot {caldron}, for boiling.
Metal pans {chafing dish} can be for cooking food on dining tables.
Bottom metal pot holds boiling water, and top metal pot {double boiler} holds chocolate or other food, to prevent scalding.
Large metal containers {vat} can hold liquids.
large metal convex pan {wok}.
Glass containers {flask} can hold liquids, with a round opening at top.
Insulated containers {Dewar flask} can hold cold liquefied gases.
Pyramidal glass containers {Erlenmeyer flask} can have a round opening at top.
knives {cutlery}.
heavy metal chopping knife with rectangular blade {cleaver}.
Metal cups {chalice} can have a stem and base.
Small cups {demitasse, cup} can be for coffee.
Glasses {goblet} can have a stem and base.
Metal cups {grail} can have a stem and base.
large decorated cup {loving cup}, used as award.
Oval glasses {snifter} can have a short stem and base and a wide opening, used for brandy.
Glasses {stemware} can have a stem and base.
Large metal cups {tankard}, for beer or ale, can have a handle.
Medium-size glasses {tumbler} can have width and height almost same, with no stem.
Heavy pots {Dutch oven}, with a lid, can cook at low heat for long times.
Small braziers {hibachi} can have charcoal fuel.
Ovens {rotisserie} can have rotating spits for roasting meat.
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Description of Outline of Knowledge Database
Date Modified: 2022.0225