Glossary of foods

• Acorn squash -  small dark green or yellow ribbed squash with yellow to orange flesh; squash plant bearing small acorn-shaped fruits having yellow flesh and dark green or yellow rind with longitudinal ridges

Baked Acorn Squash

Food

Aloo Paratha with curd and Pickle

Vegetarian thali, Darjeeling, India

Full breakfast

Vegetarian thali, India

Thai seafood fried rice

Lunch with sandwiches, salad and fries

big sandwich

Russian noodle soup

Parma Violets cupcakes

Goat's-milk cheese salad

cruise ship (dessert)

Thai noodle soup

Venison Steaks

Apple pie 26

Banananutbread

Burger, curly fries, salad

Beef stew

Borscht served

Brazil nuts

Veggie platter

Caramel Nut Ice Cream 01

Cheese platter

Chocolat

Cooked mussels DSC09244

Couscous-1

Creme Caramel

Croissants-2

Dolsot-bibimbap

Dry fruit

Filled tomatoes

Fish soup in Sarbinowo (2017)

Mashed turnips with sausage and peas

Fresh Fruit Salad

Fried fish at home

Fried eggs mushrooms

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Fried porcini

Garcinialivingstonei

Garnelen im Verkauf fcm

Grilled sausages

Gulasch

Hamburger sandwich

Eggs with tomato

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Jellied meat

Kaiserschmarrn mit Apfelmus und Rosinen

Kattenkorrels op dierenmarkt Istanbul

Lamb chops, mash, salad

Lobster

Lubin Baugin 001

Macaroni and cheese

Steak, potatoes, carrots

Sugar shack meal

Oliebollen-ingredi%C3%ABnten

Palatschinke

PeanutButter

Typical Spanish fried fish

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Greek appetizers

Popcorn02

Prime

Puppy chow

Rice, brown beans, meat and potatoes

Runny hunny

Sachertorte DSC03027

Salzstangen Workshop

Sauce champignons

Seafood samples

Semmelknödel

Skalldyr

Spargel sauce hollandaise

Spoonful of cereal

Spätzle mit etwas Butter

Porcini risotto

Supreme pizza

Sushi appetizer

Tarte à la mirabelle - 20050831.jpeg

Tatar-1

Vegetarian

Vegetarian diet

Veggie burger with fries

Wheatberries

moroccon soup for Ramadan

-2013-07-03 Ham mozzarella and tomato salad, Cromer

• ADA -  an enzyme found in mammals that can catalyze the deamination of adenosine into inosine and ammonia

• Adobo -  a dish of marinated vegetables and meat or fish; served with rice

• ADP -  data processing by a computer; an ester of adenosine that is converted to ATP for energy storage

• Adzuki bean -  bushy annual widely grown in China and Japan for the flour made from its seeds

• Aframomum melegueta -  West African plant bearing pungent peppery seeds

• Aioli -  garlic mayonnaise

• Alfalfa -  leguminous plant grown for hay or forage; important European leguminous forage plant with trifoliate leaves and blue-violet flowers grown widely as a pasture and hay crop

• alga -  primitive chlorophyll-containing mainly aquatic eukaryotic organisms lacking true stems and roots and leaves

• algae -  primitive chlorophyll-containing mainly aquatic eukaryotic organisms lacking true stems and roots and leaves

• all-purpose -  not limited in use or function

• Allergen -  any substance that can cause an allergy

• Allium -  large genus of perennial and biennial pungent bulbous plants: garlic; leek; onion; chive; sometimes placed in family Alliaceae as the type genus

• Allium acuminatum -  a common North American wild onion with a strong onion odor and an umbel of pink flowers atop a leafless stalk; British Columbia to California and Arizona and east to Wyoming and Colorado

• Allium canadense -  North American bulbous plant

• Allium carinatum -  Eurasian bulbous plant

• Allium cernuum -  widely distributed North American wild onion with white to rose flowers

• Allium fistulosum -  Asiatic onion with slender bulbs; used as early green onions

• Allium sativum -  bulbous herb of southern Europe widely naturalized; bulb breaks up into separate strong-flavored cloves

• Allium tricoccum -  North American perennial having a slender bulb and whitish flowers

• Allium triquetrum -  European leek naturalized in Great Britain; leaves triangular in section

• Allium tuberosum -  a plant of eastern Asia; larger than Allium schoenoprasum

• Allium ursinum -  pungent Old World weedy plant

• Almond -  oval-shaped edible seed of the almond tree; small bushy deciduous tree native to Asia and North Africa having pretty pink blossoms and highly prized edible nuts enclosed in a hard green hull; cultivated in southern Australia and California

• Amaranth -  any of various plants of the genus Amaranthus having dense plumes of green or red flowers; often cultivated for food; seed of amaranth plants used as a native cereal in Central and South America

• Amaranthus caudatus -  young leaves widely used as leaf vegetables; seeds used as cereal

• Amaranthus graecizans -  bushy plant of western United States

• Amaretto -  an Italian almond liqueur

• Anchovy paste -  paste made primarily of anchovies; used in sauces and spreads

• Antipasto -  a course of appetizers in an Italian meal

• Aperitif -  taken before a meal as an appetizer

• Apios americana -  a North American vine with fragrant blossoms and edible tubers; important food crop of Native Americans

• appetizer -  food or drink to stimulate the appetite (usually served before a meal or as the first course)

• Apple -  fruit with red or yellow or green skin and sweet to tart crisp whitish flesh; native Eurasian tree widely cultivated in many varieties for its firm rounded edible fruits

• Arachis hypogaea -  widely cultivated American plant cultivated in tropical and warm regions; showy yellow flowers on stalks that bend over to the soil so that seed pods ripen underground

• Aralia elata -  deciduous clump-forming Asian shrub or small tree; adventive in the eastern United States

• Aralia spinosa -  small deciduous clump-forming tree or shrub of eastern United States

• Arame -  an edible seaweed with a mild flavor

• Arctium -  burdock

• Arctium lappa -  burdock having heart-shaped leaves found in open woodland, hedgerows and rough grassland of Europe (except extreme N) and Asia Minor; sometimes cultivated for medicinal and culinary use

• Armagnac -  dry brandy distilled in the Armagnac district of France

• Arrowroot -  white-flowered West Indian plant whose root yields arrowroot starch; a nutritive starch obtained from the root of the arrowroot plant; canna grown especially for its edible rootstock from which arrowroot starch is obtained

• Artichoke -  a thistlelike flower head with edible fleshy leaves and heart; Mediterranean thistlelike plant widely cultivated for its large edible flower head

• Arugula -  erect European annual often grown as a salad crop to be harvested when young and tender

• Ascophyllum -  brown algae distinguished by compressed or inflated branchlets along the axis

• Asparagus -  edible young shoots of the asparagus plant; plant whose succulent young shoots are cooked and eaten as a vegetable

• Asparagus bean -  South American bean having very long succulent pods

• Aspic -  savory jelly based on fish or meat stock used as a mold for meats or vegetables

• Atriplex hortensis -  Asiatic plant resembling spinach often used as a potherb; naturalized in Europe and North America

• Au gratin -  cooked while covered with browned breadcrumbs (and sometimes cheese)

• Au jus -  served in its natural juices or gravy

• Availability -  the quality of being at hand when needed

• Avocado -  of the dull yellowish green of the meat of an avocado;  a pear-shaped tropical fruit with green or blackish skin and rich yellowish pulp enclosing a single large seed; tropical American tree bearing large pulpy green fruits

• Babassu oil -  fatty oil from kernels of babassu nuts similar to coconut oil

• Baked potato -  potato that has been cooked by baking it in an oven

• Baking powder -  any of various powdered mixtures used in baking as a substitute for yeast

• Baking soda -  a white soluble compound (NaHCO3) used in effervescent drinks and in baking powders and as an antacid

• Bamboo -  woody tropical grass having hollow woody stems; mature canes used for construction and furniture; the hard woody stems of bamboo plants; used in construction and crafts and fishing poles

• Bamboo shoot -  edible young shoots of bamboo

• Barbarea -  biennial or perennial herbs of north temperate regions: winter cress

• Barbarea verna -  of southwestern Europe; cultivated in Florida

• Barbarea vulgaris -  noxious cress with yellow flowers; sometimes placed in genus Sisymbrium

• Barbecue sauce -  spicy sweet and sour sauce usually based on catsup or chili sauce

• Bean -  any of various edible seeds of plants of the family Leguminosae used for food; any of various leguminous plants grown for their edible seeds and pods; any of various seeds or fruits that are beans or resemble beans; informal terms for a human head; verb hit on the head, especially with a pitched baseball

• Bean dip -  a dip made of cooked beans

• Beefsteak tomato -  any of several large tomatoes with thick flesh

• Beetroot -  beet having a massively swollen red root; widely grown for human consumption; round red root vegetable

• Belgian endive -  young broad-leaved endive plant deprived of light to form a narrow whitish head

• Bell pepper -  large bell-shaped sweet pepper in green or red or yellow or orange or black varieties; plant bearing large mild thick-walled usually bell-shaped fruits; the principal salad peppers

• Benzoin -  used in some classifications for the American spicebush and certain other plants often included in the genus Lindera; gum resin used especially in treating skin irritation

• Beta vulgaris -  biennial Eurasian plant usually having a swollen edible root; widely cultivated as a food crop

• Betel -  Asian pepper plant whose dried leaves are chewed with betel nut (seed of the betel palm) by southeast Asians

• beverage -  any liquid suitable for drinking

• Bigos -  a Polish stew of cabbage and meat

• Bisque -  a thick cream soup made from shellfish

• Black pepper -  pepper that is ground from whole peppercorns with husks on; climber having dark red berries (peppercorns) when fully ripe; southern India and Sri Lanka; naturalized in northern Burma and Assam

• Blackheart -  heart cherry with dark flesh and skin cherry; any of various diseases in which the central tissues blacken

• Blackleg -  someone who works (or provides workers) during a strike; verb take the place of work of someone on strike

• Blighia sapida -  widely cultivated in tropical and subtropical regions for its fragrant flowers and colorful fruits; introduced in Jamaica by William Bligh

• Bok choy -  elongated head of dark green leaves on thick white stalks; Asiatic plant grown for its cluster of edible white stalks with dark green leaves

• Borage -  leaves flavor sauces and punches; young leaves eaten in salads or cooked; hairy blue-flowered European annual herb long used in herbal medicine and eaten raw as salad greens or cooked like spinach

• Borges -  Argentinian writer remembered for his short stories (1899-1986)

• Borscht -  a Russian soup usually containing beet juice as a foundation

• Boston baked beans -  dried navy beans baked slowly with molasses and salt pork

• Bracken -  large coarse fern often several feet high; essentially weed ferns; cosmopolitan; fern of southeastern Asia; not hardy in cold temperate regions

• Brasenia -  alternatively, a member of the family Nymphaeaceae

• Brassica juncea -  Asiatic mustard used as a potherb

• Brassica nigra -  widespread Eurasian annual plant cultivated for its pungent seeds; a principal source of table mustard

• Brassica rapa -  widely cultivated plant having a large fleshy edible white or yellow root

• Breadfruit -  a large round seedless or seeded fruit with a texture like bread; eaten boiled or baked or roasted or ground into flour; the roasted seeds resemble chestnuts; native to Pacific islands and having edible fruit with a texture like bread

• Brittle -  having little elasticity; hence easily cracked or fractured or snapped; (of metal or glass) not annealed and consequently easily cracked or fractured; lacking warmth and generosity of spirit;  caramelized sugar cooled in thin sheets

• Broad-bean -  Old World upright plant grown especially for its large flat edible seeds but also as fodder

• Broccoli -  branched green undeveloped flower heads; plant with dense clusters of tight green flower buds

• Broker -  a businessman who buys or sells for another in exchange for a commission; verb act as a broker

• Brunswick stew -  spicy southern specialty: chicken (or small game) with corn and tomatoes and lima beans and okra and onions and potatoes

• Brussels sprout -  plant grown for its stout stalks of edible small green heads resembling diminutive cabbages

• Bubble and squeak -  leftover cabbage and potatoes and meat fried together

• Butternut squash -  buff-colored squash with a long usually straight neck and sweet orange flesh; plant bearing buff-colored squash having somewhat bottle-shaped fruit with fine-textured edible flesh and a smooth thin rind

• Cabbage -  any of various types of cabbage; any of various cultivars of the genus Brassica oleracea grown for their edible leaves or flowers; informal terms for money; verb make off with belongings of others

• Caesar salad -  typically having fried croutons and dressing made with a raw egg

• Cajanus cajan -  tropical woody herb with showy yellow flowers and flat pods; much cultivated in the tropics

• Cakile maritima -  salt-tolerant seashore annual grown for its fragrant rose or violet flowers and fleshy grey-green foliage

• Calabash -  a pipe for smoking; has a curved stem and a large bowl made from a calabash gourd; tropical American evergreen that produces large round gourds; round gourd of the calabash tree; bottle made from the dried shell of a bottle gourd; Old World climbing plant with hard-shelled bottle-shaped gourds as fruits

• Calendula officinalis -  the common European annual marigold

• Calochortus elegans -  small plant with slender bent stems bearing branched clusters of a few white star-shaped flowers with petals shaped like cat's ears; southeastern Washington and northeastern Oregon to Montana

• Camassia -  genus of scapose herbs of North and South America having large edible bulbs

• Camassia quamash -  plant having a large edible bulb and linear basal leaves and racemes of light to deep violet-blue star-shaped flowers on tall green scapes; western North America

• Campanula rapunculus -  bellflower of Europe and Asia and North Africa having bluish flowers and an edible tuberous root used with the leaves in salad

• Cananga odorata -  evergreen Asian tree with aromatic greenish-yellow flowers yielding a volatile oil; widely grown in the tropics as an ornamental

• Canape -  an appetizer consisting usually of a thin slice of bread or toast spread with caviar or cheese or other savory food

• Canavalia gladiata -  twining tropical Old World plant bearing long pods usually with red or brown beans; long cultivated in Orient for food

• Canola oil -  vegetable oil made from rapeseed

• Capsicum -  any of various tropical plants of the genus Capsicum bearing peppers; chiefly tropical perennial shrubby plants having many-seeded fruits: sweet and hot peppers

• Capsicum baccatum -  plant bearing very small and very hot oblong red fruits; includes wild forms native to tropical America; thought to be ancestral to the sweet pepper and many hot peppers

• Capsicum frutescens -  plant bearing very hot medium-sized oblong red peppers; grown principally in the Gulf Coast states for production of hot sauce

• Caragana arborescens -  large spiny shrub of eastern Asia having clusters of yellow flowers; often cultivated in shelterbelts and hedges

• Caraway -  leaves used sparingly in soups and stews; a Eurasian plant with small white flowers yielding caraway seed

• Cardoon -  only parts eaten are roots and especially stalks (blanched and used as celery); related to artichokes; southern European plant having spiny leaves and purple flowers cultivated for its edible leafstalks and roots

• Carob -  powder from the ground seeds and pods of the carob tree; used as a chocolate substitute; evergreen Mediterranean tree with edible pods; the biblical carob; long pod containing small beans and sweetish edible pulp; used as animal feed and source of a chocolate substitute

• Carpobrotus edulis -  low-growing South African succulent plant having a capsular fruit containing edible pulp

• Carrot -  promise of reward as in "carrot and stick"; orange root; important source of carotene; perennial plant widely cultivated as an annual in many varieties for its long conical orange edible roots; temperate and tropical regions; deep orange edible root of the cultivated carrot plant

• Carrot juice -  usually freshly squeezed juice of carrots

• Carrot pudding -  pudding made with grated carrots

• Cashew -  kidney-shaped nut edible only when roasted; tropical American evergreen tree bearing kidney-shaped nuts that are edible only when roasted

• Cassava -  any of several plants of the genus Manihot having fleshy roots yielding a nutritious starch; cassava root eaten as a staple food after drying and leaching; source of tapioca; a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics

• Castile soap -  a good hard soap made from olive oil and sodium hydroxide

• Cauliflower -  compact head of white undeveloped flowers; a plant having a large edible head of crowded white flower buds

• Cayenne pepper -  a long and often twisted hot red pepper; ground pods and seeds of pungent red peppers of the genus Capsicum; plant bearing very hot and finely tapering long peppers; usually red

• Celeriac -  thickened edible aromatic root of a variety of celery plant; grown for its thickened edible aromatic root

• Celery -  stalks eaten raw or cooked or used as seasoning; widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked

• Celiac disease -  a disorder in children and adults; inability to tolerate wheat protein (gluten); symptoms include foul-smelling diarrhea and emaciation; often accompanied by lactose intolerance

• Celosia -  annual or perennial herbs or vines of tropical and subtropical America and Asia and Africa

• Celosia argentea -  weedy annual with spikes of silver-white flowers

• Celtuce -  leaves having celery-like stems eaten raw or cooked; lettuce valued especially for its edible stems

• Chamomile -  Eurasian plant apple-scented foliage and white-rayed flowers and feathery leaves used medicinally; in some classification systems placed in genus Anthemis

• Champ -  someone who has won first place in a competition; verb chafe at the bit, like horses; chew noisily

• Chard -  long succulent whitish stalks with large green leaves; beet lacking swollen root; grown as a vegetable for its edible leaves and stalks

• Chenopodium album -  common weedy European plant introduced into North America; often used as a potherb

• Cherry tomato -  small red to yellow tomatoes; plant bearing small red to yellow fruit

• Chervil -  fresh ferny parsley-like leaves used as a garnish with chicken and veal and omelets and green salads and spinach; aromatic annual Old World herb cultivated for its finely divided and often curly leaves for use especially in soups and salads

• Chickpea -  large white roundish Asiatic legume; usually dried; Asiatic herb cultivated for its short pods with one or two edible seeds; the seed of the chickpea plant

• Chicory -  crisp spiky leaves with somewhat bitter taste; root of the chicory plant roasted and ground to substitute for or adulterate coffee; perennial Old World herb having rayed flower heads with blue florets cultivated for its root and its heads of crisp edible leaves used in salads; the dried root of the chicory plant: used as a coffee substitute

• Chili con carne -  ground beef and chili peppers or chili powder often with tomatoes and kidney beans

• Chili dog -  a hotdog with chili con carne on it

• Chili pepper -  very hot and finely tapering pepper of special pungency; plant bearing very hot and finely tapering long peppers; usually red

• Chili powder -  powder made of ground chili peppers mixed with e.g. cumin and garlic and oregano

• Chinese cabbage -  elongated head of crisp celery-like stalks and light green leaves; plant with an elongated head of broad stalked leaves resembling celery; used as a vegetable in east Asia

• Chinese yam -  hardy Chinese vine naturalized in United States and cultivated as an ornamental climber for its glossy heart-shaped cinnamon-scented leaves and in the tropics for its edible tubers

• Chipotle -  a ripe jalapeno that has been dried for use in cooking

• Cholera -  an acute intestinal infection caused by ingestion of contaminated water or food

• Chrism -  a consecrated ointment consisting of a mixture of oil and balsam

• Chrysanthemum -  any of numerous perennial Old World herbs having showy brightly colored flower heads of the genera Chrysanthemum, Argyranthemum, Dendranthema, Tanacetum; widely cultivated; the flower of a chrysanthemum plant

• Chutney -  chopped fruits or green tomatoes cooked in vinegar and sugar with ginger and spices

• Cicer -  chickpea plant; Asiatic herbs

• Cicer arietinum -  Asiatic herb cultivated for its short pods with one or two edible seeds

• Cichorium endivia -  widely cultivated herb with leaves valued as salad green; either curly serrated leaves or broad flat ones that are usually blanched

• Citron -  large lemonlike fruit with thick aromatic rind; usually preserved; thorny evergreen small tree or shrub of India widely cultivated for its large lemonlike fruits that have thick warty rind

• Cochlearia -  a genus of the family Cruciferae

• Cocoa butter -  the vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate; a yellow-white fat from cocoa beans

• Coconut -  large hard-shelled oval nut with a fibrous husk containing thick white meat surrounding a central cavity filled (when fresh) with fluid or milk; the edible white meat a coconut; often shredded for use in e.g. cakes and curries; tall palm tree bearing coconuts as fruits; widely planted throughout the tropics

• Coconut oil -  oil from coconuts

• Coddle - verb cook in nearly boiling water; treat with excessive indulgence

• Cognac -  high quality grape brandy distilled in the Cognac district of France

• Cohune oil -  semisolid fat from nuts of the cohune palm; used in cooking and soap making

• Coleslaw -  basically shredded cabbage

• Coleus amboinicus -  an aromatic fleshy herb of India and Ceylon to South Africa; sometimes placed in genus Plectranthus

• Collard -  variety of kale having smooth leaves

• Colocasia esculenta -  herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves

• Colorado potato beetle -  black-and-yellow beetle that feeds in adult and larval stages on potato leaves; originally of eastern Rocky Mountains; now worldwide

• Colza oil -  edible light yellow to brown oil from rapeseed used also as a lubricant or illuminant

• condiment -  a preparation (a sauce or relish or spice) to enhance flavor or enjoyment

• cooking -  the act of preparing something (as food) by the application of heat

• Copaiba -  an oleoresin used in varnishes and ointments

• Corchorus -  widely distributed genus of tropical herbs or subshrubs; especially Asia; any of various plants of the genus Corchorus having large leaves and cymose clusters of yellow flowers; a source of jute

• Cordia -  tropical deciduous or evergreen trees or shrubs of the family Boraginaceae

• Cordyline australis -  elegant tree having either a single trunk or a branching trunk each with terminal clusters of long narrow leaves and large panicles of fragrant white, yellow or red flowers; New Zealand

• Corn chowder -  chowder containing corn

• Corn fritter -  fritter containing corn or corn kernels

• Corn oil -  oil from the germs of corn grains

• Corn pudding -  pudding made of corn and cream and egg

• Corn syrup -  syrup prepared from corn

• Corned beef -  beef cured or pickled in brine

• Cortland -  large apple with a red skin

• Cottonseed oil -  edible oil pressed from cottonseeds

• Cowpea -  sprawling Old World annual cultivated especially in southern United States for food and forage and green manure; fruit or seed of the cowpea plant; eaten fresh as shell beans or dried

• Crambe maritima -  perennial of coastal sands and shingles of northern Europe and Baltic and Black Seas having racemes of small white flowers and large fleshy blue-green leaves often used as potherbs

• Cream of tartar -  a salt used especially in baking powder

• Creditable -  worthy of often limited commendation

• Crepe -  a soft thin light fabric with a crinkled surface; paper with a crinkled texture; usually colored and used for decorations; small very thin pancake; verb cover or drape with crape

• crisp -  brief and to the point; effectively cut short; (of something seen or heard) clearly defined; of hair in small tight curls; pleasingly firm and fresh and making a crunching noise when chewed; pleasantly cold and invigorating; tender and brittle;  a thin crisp slice of potato fried in deep fat; verb make brown and crisp by heating; make wrinkles or creases into a smooth surface

• Crookneck squash -  yellow squash with a thin curved neck and somewhat warty skin

• Croquette -  minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried

• Croton oil -  viscid acrid brownish-yellow oil from the seeds of Croton tiglium having a violent cathartic action

• Crudites -  raw vegetables cut into bite-sized strips and served with a dip

• Cucumber -  cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons; a melon vine of the genus Cucumis; cultivated from earliest times for its cylindrical green fruit

• Cucurbita -  type genus of the Cucurbitaceae

• Cucurbita argyrosperma -  plant bearing squash having globose to ovoid fruit with variously striped grey and green and white warty rinds

• Cucurbita foetidissima -  perennial vine of dry parts of central and southwestern United States and Mexico having small hard mottled green inedible fruit

• Cucurbita maxima -  any of several winter squash plants producing large greyish-green football-shaped fruit with a rough warty rind; plant bearing buff-colored squash having somewhat bottle-shaped fruit with fine-textured edible flesh and a smooth thin rind

• Cucurbita moschata -  any of various plants bearing squash having hard rinds and elongated recurved necks

• Cucurbita pepo -  a coarse vine widely cultivated for its large pulpy round orange fruit with firm orange skin and numerous seeds; subspecies of Cucurbita pepo include the summer squashes and a few autumn squashes

• Cyperus esculentus -  European sedge having small edible nutlike tubers

• Daikon -  radish of Japan with a long hard durable root eaten raw or cooked

• Dal -  a metric unit of volume or capacity equal to 10 liters

• Daylily -  any of numerous perennials having tuberous roots and long narrow bladelike leaves and usually yellow lilylike flowers that bloom for only a day

• Delicious -  greatly pleasing or entertaining; extremely pleasing to the sense of taste;  variety of sweet eating apples

• Dioscorea alata -  grown in Australasia and Polynesia for its large root with fine edible white flesh

• Dioscorea bulbifera -  yam of tropical Africa and Asia cultivated for it large tubers

• Dioscorea elephantipes -  South African vine having a massive rootstock covered with deeply fissured bark

• Dioscorea trifida -  tropical American yam with small yellow edible tubers

• Diplotaxis tenuifolia -  yellow-flowered European plant that grows on old walls and in waste places; an adventive weed in North America

• Disability -  the condition of being unable to perform as a consequence of physical or mental unfitness

• disease -  an impairment of health or a condition of abnormal functioning

• dish -  a piece of dishware normally used as a container for holding or serving food; directional antenna consisting of a parabolic reflector for microwave or radio frequency radiation; a particular item of prepared food; the quantity that a dish will hold; an activity that you like or at which you are superior; a very attractive or seductive looking woman; verb make concave; shape like a dish; provide (usually but not necessarily food)

• Doubles -  tennis played with two players on each side; badminton played with two players on each side

• Drippings -  fat that exudes from meat and drips off while it is being roasted or fried

• Eggplant -  egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow; hairy upright herb native to southeastern Asia but widely cultivated for its large glossy edible fruit commonly used as a vegetable

• Elaeis -  oil palms

• Eleocharis dulcis -  Chinese sedge yielding edible bulb-shaped tubers

• Endive -  widely cultivated herb with leaves valued as salad green; either curly serrated leaves or broad flat ones that are usually blanched; variety of endive having leaves with irregular frilled edges

• Ensete -  Old World tropical herbs: Abyssinian bananas

• Entree -  the act of entering; the right to enter; the principal dish of a meal; something that provides access (to get in or get out)

• Erythronium -  perennial bulbous herbs most of northern United States: dogtooth violet; adder's tongue; trout lily; fawn lily

• Essential oil -  an oil having the odor or flavor of the plant from which it comes; used in perfume and flavorings

• Eucalyptus oil -  an essential oil obtained from the leaves of eucalypts

• Falafel -  small croquette of mashed chick peas or fava beans seasoned with sesame seeds

• Fava bean -  shell beans cooked as lima beans; seed of the broad-bean plant

• Fennel -  fennel seeds are ground and used as a spice or as an ingredient of a spice mixture; leaves used for seasoning; aromatic bulbous stem base eaten cooked or raw in salads; any of several aromatic herbs having edible seeds and leaves and stems

• Fenugreek -  aromatic seeds used as seasoning especially in curry; annual herb or southern Europe and eastern Asia having off-white flowers and aromatic seeds used medicinally and in curry

• Fiddlehead fern -  New World fern having woolly cinnamon-colored spore-bearing fronds in early spring later surrounded by green fronds; the early uncurling fronds are edible

• Field pea -  coarse small-seeded pea often used as food when young and tender; variety of pea plant native to the Mediterranean region and North Africa and widely grown especially for forage; seed of the field pea plant

• FIFO -  inventory accounting in which the oldest items (those first acquired) are assumed to be the first sold

• Fish and chips -  fried fish and french-fried potatoes

• Flank steak -  a cut of beef from the flank of the animal

• Flour -  fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain; verb convert grain into flour; cover with flour

• food -  any substance that can be metabolized by an organism to give energy and build tissue; anything that provides mental stimulus for thinking; any solid substance (as opposed to liquid) that is used as a source of nourishment

• Food allergy -  allergic reaction to a substance ingested in food

• Forecasting -  a statement made about the future

• French fries -  strips of potato fried in deep fat

• Fricassee -  pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings; verb make a fricassee of by cooking

• Fucus vesiculosus -  a common rockweed used in preparing kelp and as manure

• Gala -  a gay festivity

• GAP -  a narrow opening; a conspicuous disparity or difference as between two figures; a difference (especially an unfortunate difference) between two opinions or two views or two situations; an act of delaying or interrupting the continuity; a pass between mountain peaks; an open or empty space in or between things; verb make an opening or gap in

• Garden cress -  cress cultivated for salads and garnishes

• Garlic -  aromatic bulb used as seasoning; bulbous herb of southern Europe widely naturalized; bulb breaks up into separate strong-flavored cloves

• Garlic bread -  French or Italian bread sliced and spread with garlic butter then crisped in the oven

• Garlic butter -  butter seasoned with mashed garlic

• Garlic press -  a press for extracting juice from garlic

• Garlic sauce -  garlic mayonnaise

• Gazpacho -  a soup made with chopped tomatoes and onions and cucumbers and peppers and herbs; served cold

• Gelatin -  a thin translucent membrane used over stage lights for color effects; an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods; a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin

• Glycine max -  erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia

• Golden delicious -  a sweet eating apple with yellow skin

• Grand marnier -  an orange-flavored French liqueur

• Granny smith -  apple with a green skin and hard tart flesh

• Green bean -  immature bean pod eaten as a vegetable; a common bean plant cultivated for its slender green edible pods

• Grenadine -  thin syrup made from pomegranate juice; used in mixed drinks

• Guacamole -  a dip made of mashed avocado mixed with chopped onions and other seasonings

• Guar -  drought-tolerant herb grown for forage and for its seed which yield a gum used as a thickening agent or sizing material

• Gumbo -  a soup or stew thickened with okra pods; long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews; any of various fine-grained silty soils that become waxy and very sticky mud when saturated with water; tall coarse annual of Old World tropics widely cultivated in southern United States and West Indies for its long mucilaginous green pods used as basis for soups and stews; sometimes placed in genus Hibiscus

• Helianthus annuus -  annual sunflower grown for silage and for its seeds which are a source of oil; common throughout United States and much of North America

• Hoe -  a tool with a flat blade attached at right angles to a long handle; verb dig with a hoe

• Home fries -  sliced pieces of potato fried in a pan until brown and crisp

• Honey locust -  tall usually spiny North American tree having small greenish-white flowers in drooping racemes followed by long twisting seed pods; yields very hard durable reddish-brown wood; introduced to temperate Old World

• Horseradish -  grated horseradish root; coarse Eurasian plant cultivated for its thick white pungent root; the root of the horseradish plant; it is grated or ground and used for seasoning

• Hummus -  a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East

• Humulus -  hops: hardy perennial vines of Europe, North America and central and eastern Asia producing a latex sap; in some classifications included in the family Urticaceae

• Hypochaeris radicata -  European weed widely naturalized in North America having yellow flower heads and leaves resembling a cat's ears

• Indian lettuce -  a plant of the genus Montia having edible pleasant-tasting leaves

• Inga edulis -  ornamental evergreen tree with masses of white flowers; tropical and subtropical America

• instant -  in or of the present month; demanding attention; occurring with no delay;  a particular point in time; a very short time (as the time it takes the eye blink or the heart to beat)

• Irish stew -  meat (especially mutton) stewed with potatoes and onions

• Japanese radish -  radish of Japan with a long hard durable root eaten raw or cooked

• Jerusalem artichoke -  sunflower tuber eaten raw or boiled or sliced thin and fried as Saratoga chips; tall perennial with hairy stems and leaves; widely cultivated for its large irregular edible tubers; edible tuber of the Jerusalem artichoke

• Jonah -  a book in the Old Testament that tells the story of Jonah and the whale; a person believed to bring bad luck to those around him; (Old Testament) Jonah did not wish to become a prophet so God caused a great storm to throw him overboard from a ship; he was saved by being swallowed by a whale that vomited him out onto dry land

• Jonathan -  red late-ripening apple; primarily eaten raw

• Juniper berry -  berrylike fruit of a plant of the genus Juniperus especially the berrylike cone of the common juniper

• Just In Time -  at the last possible moment

• Jute -  a member of a Germanic people who conquered England and merged with the Angles and Saxons to become Anglo-Saxons; a plant fiber used in making rope or sacks

• Kale -  coarse curly-leafed cabbage; a hardy cabbage with coarse curly leaves that do not form a head; informal terms for money

• Kava -  an alcoholic drink made from the aromatic roots of the kava shrub

• Kelp -  large brown seaweeds having fluted leathery fronds

• Kidney bean -  large dark red bean; usually dried; the common bean plant grown for the beans rather than the pods (especially a variety with large red kidney-shaped beans)

• Knish -  (Yiddish) baked or fried turnover filled with potato or meat or cheese; often eaten as a snack

• Kohlrabi -  fleshy turnip-shaped edible stem of the kohlrabi plant; plant cultivated for its enlarged fleshy turnip-shaped edible stem

• Komodo Dragon -  the largest lizard in the world (10 feet); found on Indonesian islands

• Lablab -  one species: hyacinth bean

• Lablab purpureus -  perennial twining vine of Old World tropics having trifoliate leaves and racemes of fragrant purple pea-like flowers followed by maroon pods of edible seeds; grown as an ornamental and as a vegetable on the Indian subcontinent; sometimes placed in genus Dolichos

• Lactose intolerance -  congenital disorder consisting of an inability to digest milk and milk products; absence or deficiency of lactase results in an inability to hydrolyze lactose

• Lactuca sativa -  annual or perennial garden plant having succulent leaves used in salads; widely grown

• Lactuca serriola -  European annual wild lettuce having prickly stems; a troublesome weed in parts of United States

• Lambda -  the craniometric point at the junction of the sagittal and lamboid sutures of the skull; the 11th letter of the Greek alphabet

• Lard -  soft white semisolid fat obtained by rendering the fatty tissue of the hog; verb prepare or cook with lard; add details to

• Lathyrus japonicus -  wild pea of seashores of north temperate zone having tough roots and purple flowers and useful as a sand binder

• Lathyrus sativus -  European annual grown for forage; seeds used for food in India and for stock elsewhere

• Lathyrus tuberosus -  European herb bearing small tubers used for food and in Scotland to flavor whiskey

• Lauric acid -  a crystalline fatty acid occurring as glycerides in natural fats and oils (especially coconut oil and palm-kernel oil)

• LEA -  a unit of length of thread or yarn; a field covered with grass or herbage and suitable for grazing by livestock

• Lecithin -  a yellow phospholipid essential for the metabolism of fats; found in egg yolk and in many plant and animal cells; used commercially as an emulsifier

• Leek -  related to onions; white cylindrical bulb and flat dark-green leaves; plant having a large slender white bulb and flat overlapping dark green leaves; used in cooking; believed derived from the wild Allium ampeloprasum

• Legume -  the seedpod of a leguminous plant (such as peas or beans or lentils); an erect or climbing bean or pea plant of the family Leguminosae; the fruit or seed of any of various bean or pea plants consisting of a case that splits along both sides when ripe and having the seeds attach to one side of the case

• Lemon oil -  fragrant yellow oil obtained from the lemon peel

• Lens culinaris -  widely cultivated Eurasian annual herb grown for its edible flattened seeds that are cooked like peas and also ground into meal and for its leafy stalks that are used as fodder

• Lentil -  round flat seed of the lentil plant used for food; widely cultivated Eurasian annual herb grown for its edible flattened seeds that are cooked like peas and also ground into meal and for its leafy stalks that are used as fodder; the fruit or seed of a lentil plant

• Lentil soup -  made of stock and lentils with onions carrots and celery

• Lettuce -  leaves of any of various plants of Lactuca sativa; any of various plants of the genus Lactuca; informal terms for money

• Leucaena leucocephala -  low scrubby tree of tropical and subtropical North America having white flowers tinged with yellow resembling mimosa and long flattened pods

• Leucanthemum vulgare -  tall leafy-stemmed Eurasian perennial with white flowers; widely naturalized; often placed in genus Chrysanthemum

• Lilium -  type genus of Liliaceae

• Lilium lancifolium -  east Asian perennial having large reddish-orange black-spotted flowers with reflexed petals

• Lima bean -  broad flat beans simmered gently; never eaten raw; bush or tall-growing bean plant having large flat edible seeds; bush bean plant cultivated especially in southern United States having small flat edible seeds

• Linseed oil -  a drying oil extracted from flax seed and used in making such things as oil paints

• lobata -  ctenophore having tentacles only in the immature stage; body compressed vertically having two large oral lobes and four pointed processes

• Long pepper -  slender tropical climber of the eastern Himalayas; plant bearing very hot and finely tapering long peppers; usually red

• Luffa -  any of several tropical annual climbers having large yellow flowers and edible young fruits; grown commercially for the mature fruit's dried fibrous interior that is used as a sponge; the dried fibrous part of the fruit of a plant of the genus Luffa; used as a washing sponge or strainer

• Luffa acutangula -  loofah of Pakistan; widely cultivated throughout tropics

• Lunch -  a midday meal; verb take the midday meal; provide a midday meal for

• Lupinus luteus -  yellow-flowered European lupine cultivated for forage

• Lycium barbarum -  deciduous erect or spreading shrub with spiny branches and violet-purple flowers followed by orange-red berries; southeastern Europe to China

• Macrotyloma uniflorum -  twining herb of Old World tropics cultivated in India for food and fodder; sometimes placed in genus Dolichos

• Madeira -  an amber dessert wine from the Madeira Islands; an island in the Atlantic Ocean off the coast of Africa; the largest of the Madeira Islands; a Brazilian river; tributary of the Amazon River

• Maize -  a strong yellow color; tall annual cereal grass bearing kernels on large ears: widely cultivated in America in many varieties; the principal cereal in Mexico and Central and South America since pre-Columbian times

• Malva sylvestris -  erect or decumbent Old World perennial with axillary clusters of rosy-purple flowers; introduced in United States

• Manduca sexta -  moth whose larvae are tobacco hornworms; large green white-striped hawkmoth larva that feeds on tobacco and related plants; similar to tomato hornworm

• Marrow -  the fatty network of connective tissue that fills the cavities of bones; large elongated squash with creamy to deep green skins; very tender and very nutritious tissue from marrowbones; any of various squash plants grown for their elongated fruit with smooth dark green skin and whitish flesh; the choicest or most essential or most vital part of some idea or experience

• Marsala -  dark sweet or semisweet dessert wine from Sicily

• Marzipan -  almond paste and egg whites

• Mashed potato -  potato that has been peeled and boiled and then mashed

• Matteuccia -  small genus sometimes included in genus Onoclea; in some classifications both genera are placed in Polypodiaceae

• Mcintosh -  early-ripening apple popular in the northeastern United States; primarily eaten raw but suitable for applesauce

• Merchandising -  the exchange of goods for an agreed sum of money

• Meringue -  sweet topping especially for pies made of beaten egg whites and sugar

• Mesquite -  any of several small spiny trees or shrubs of the genus Prosopis having small flowers in axillary cylindrical spikes followed by large pods rich in sugar

• Minestrone -  soup made with a variety of vegetables

• Mirabilis jalapa -  common garden plant of North America having fragrant red or purple or yellow or white flowers that open in late afternoon

• Mojo -  a magic power or magic spell

• Momordica charantia -  tropical Old World vine with yellow-orange fruit

• Morel -  any of various edible mushrooms of the genus Morchella having a brownish spongelike cap

• Moussaka -  casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs

• Mousse -  toiletry consisting of an aerosol foam used in hair styling; a light creamy dish made from fish or meat and set with gelatin; a rich, frothy, creamy dessert made with whipped egg whites and heavy cream; verb apply a styling gel to

• Mr -  a form of address for a man

• Mrs -  a form of address for a married woman

• Mung bean -  erect bushy annual widely cultivated in warm regions of India and Indonesia and United States for forage and especially its edible seeds; chief source of bean sprouts used in Chinese cookery; sometimes placed in genus Phaseolus

• Mushy peas -  marrowfat peas that have been soaked overnight and then boiled; served with fish and chips

• Mustard oil -  oil obtained from mustard seeds and used in making soap

• Myrrh -  aromatic resin that is burned as incense and used in perfume

• Nelumbo nucifera -  native to eastern Asia; widely cultivated for its large pink or white flowers

• Nopal -  any of several cacti of the genus Nopalea resembling prickly pears; cactus having yellow flowers and purple fruits

• Northern Ireland -  a division of the United Kingdom located on the northern part of the island of Ireland

• oil -  oil paint containing pigment that is used by an artist; a slippery or viscous liquid or liquefiable substance not miscible with water; any of a group of liquid edible fats that are obtained from plants; verb cover with oil, as if by rubbing; administer an oil or ointment to ; often in a religious ceremony of blessing

• Okra -  tall coarse annual of Old World tropics widely cultivated in southern United States and West Indies for its long mucilaginous green pods used as basis for soups and stews; sometimes placed in genus Hibiscus; long green edible beaked pods of the okra plant; long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews

• olive -  of a yellow-green color similar to that of an unripe olive;  a yellow-green color of low brightness and saturation; one-seeded fruit of the European olive tree usually pickled and used as a relish; hard yellow often variegated wood of an olive tree; used in cabinetwork; evergreen tree cultivated in the Mediterranean region since antiquity and now elsewhere; has edible shiny black fruits; small ovoid fruit of the European olive tree; important food and source of oil

• Olive oil -  oil from olives

• Olla podrida -  Spanish version of burgoo

• Onion -  an aromatic flavorful bulb; bulbous plant having hollow leaves cultivated worldwide for its rounded edible bulb; edible bulb of an onion plant

• Oxalis tuberosa -  South American wood sorrel cultivated for its edible tubers

• Pachyrhizus -  small genus of tropical vines having tuberous roots

• Pachyrhizus erosus -  Central American twining plant with edible roots and pods; large tubers are eaten raw or cooked especially when young and young pods must be thoroughly cooked; pods and seeds also yield rotenone and oils

• Palm kernel -  see o any oil palm

• Palm oil -  oil from nuts of oil palms especially the African oil palm

• Palmitic acid -  a saturated fatty acid that is the major fat in meat and dairy products

• Panax ginseng -  Chinese herb with palmately compound leaves and small greenish flowers and forked aromatic roots believed to have medicinal powers

• Paprika -  a mild powdered seasoning made from dried pimientos; plant bearing large mild thick-walled usually bell-shaped fruits; the principal salad peppers

• Parfait -  layers of ice cream and syrup and whipped cream

• Parkia javanica -  tall evergreen rain forest tree with wide-spreading crown having yellow-white flowers; grown as an ornamental in parks and large gardens

• Parkinsonia florida -  densely branched spiny tree of southwestern United States having showy yellow flowers and blue-green bark; sometimes placed in genus Cercidium

• Parsley -  aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food; annual or perennial herb with aromatic leaves

• Parsnip -  whitish edible root; eaten cooked; a strong-scented plant cultivated for its edible root; the whitish root of cultivated parsnip

• Pasty -  resembling paste in color; pallid; having the sticky properties of an adhesive;  (usually used in the plural) one of a pair of adhesive patches worn to cover the nipples of exotic dancers and striptease performers; small meat pie or turnover

• Patchouli -  a heavy perfume made from the patchouli plant; small East Indian shrubby mint; fragrant oil from its leaves is used in perfumes

• Pattypan squash -  round greenish-white squash having one face flattened with a scalloped edge; squash plant having flattened round fruit with a scalloped edge; usually greenish white

• Pea -  seed of a pea plant used for food; a leguminous plant of the genus Pisum with small white flowers and long green pods containing edible green seeds; the fruit or seed of a pea plant

• Pea soup -  a thick soup made of dried peas (usually made into a puree); a heavy thick yellow fog

• Peanut -  of little importance or influence or power; of minor status;  pod of the peanut vine containing usually 2 nuts or seeds; `groundnut' and `monkey nut' are British terms; a young child who is small for his age; widely cultivated American plant cultivated in tropical and warm regions; showy yellow flowers on stalks that bend over to the soil so that seed pods ripen underground; underground pod of the peanut vine

• Peanut oil -  a oil from peanuts; used in cooking and making soap

• peanuts -  an insignificant sum of money; a trifling amount

• Pease pudding -  a pudding made with strained split peas mixed with egg

• Pelargonium graveolens -  any of several southern African geraniums having fragrant three-lobed to five-lobed leaves and pink flowers

• pepper -  sweet and hot varieties of fruits of plants of the genus Capsicum; pungent seasoning from the berry of the common pepper plant of East India; use whole or ground; climber having dark red berries (peppercorns) when fully ripe; southern India and Sri Lanka; naturalized in northern Burma and Assam; any of various tropical plants of the genus Capsicum bearing peppers; verb attack and bombard with or as if with missiles; add pepper to

• Peronospora destructor -  fungus causing a downy mildew on onions

• Petit four -  small (individual) frosted and ornamented cake

• Phaseolus coccineus -  tropical American bean with red flowers and mottled black beans similar to Phaseolus vulgaris but perennial; a preferred food bean in Great Britain

• Phaseolus vulgaris -  the common annual twining or bushy bean plant grown for its edible seeds or pods

• Physalis peruviana -  annual of tropical South America having edible purple fruits

• Physalis pruinosa -  stout hairy annual of eastern North America with sweet yellow fruits

• Phytolacca -  type genus of Phytolaccaceae: pokeweed

• Phytolacca americana -  tall coarse perennial American herb having small white flowers followed by blackish-red berries on long drooping racemes; young fleshy stems are edible; berries and root are poisonous

• Phytophthora infestans -  fungus causing late blight in solanaceous plants especially tomatoes and potatoes

• Piccalilli -  relish of chopped pickled cucumbers and green peppers and onion

• Pigeon pea -  tropical woody herb with showy yellow flowers and flat pods; much cultivated in the tropics; small highly nutritious seed of the tropical pigeon-pea plant

• Pimiento -  fully ripened sweet red pepper; usually cooked; plant bearing large mild thick-walled usually bell-shaped fruits; the principal salad peppers

• Pinto bean -  mottled or spotted bean of southwestern United States; usually dried

• Piper -  someone who plays the bagpipe; type genus of the Piperaceae: large genus of chiefly climbing tropical shrubs

• Piper cubeba -  tropical southeast Asian shrubby vine bearing spicy berrylike fruits

• Piper longum -  slender tropical climber of the eastern Himalayas

• Piper nigrum -  climber having dark red berries (peppercorns) when fully ripe; southern India and Sri Lanka; naturalized in northern Burma and Assam

• Pisum -  small genus of variable annual Eurasian vines: peas

• Pithecellobium dulce -  common thorny tropical American tree having terminal racemes of yellow flowers followed by sickle-shaped or circinate edible pods and yielding good timber and a yellow dye and mucilaginous gum

• plant disease -  a disease that affects plants

• Plantago -  type genus of the family Plantaginaceae; large cosmopolitan genus of mostly small herbs

• Plantago major -  common European perennial naturalized worldwide; a troublesome weed

• plantain -  starchy banana-like fruit; eaten (always cooked) as a staple vegetable throughout the tropics; a banana tree bearing hanging clusters of edible angular greenish starchy fruits; tropics and subtropics; any of numerous plants of the genus Plantago; mostly small roadside or dooryard weeds with elliptic leaves and small spikes of very small flowers; seeds of some used medicinally

• Plectranthus -  any of various ornamental plants of the genus Plectranthus

• Plum tomato -  oblong cherry tomato; a kind of cherry tomato that has an oblong shape

• Poi -  Hawaiian dish of taro root pounded to a paste and often allowed to ferment

• Polenta -  a thick mush made of cornmeal boiled in stock or water

• Pone -  cornbread often made without milk or eggs and baked or fried (southern)

• Pork and beans -  dried beans cooked with pork and tomato sauce

• Porphyra -  a genus of protoctist

• Portulaca oleracea -  weedy trailing mat-forming herb with bright yellow flowers cultivated for its edible mildly acid leaves eaten raw or cooked especially in Indian and Greek and Middle Eastern cuisine; cosmopolitan

• Pot liquor -  the liquid in which vegetables or meat have be cooked

• Potage -  thick (often creamy) soup

• Potato -  an edible tuber native to South America; a staple food of Ireland; annual native to South America having underground stolons bearing edible starchy tubers; widely cultivated as a garden vegetable; vines are poisonous

• Potato chip -  a thin crisp slice of potato fried in deep fat

• Potato pancake -  made of grated potato and egg with a little flour

• Potato salad -  any of various salads having chopped potatoes as the base

• Procurement -  the act of getting possession of something

• Produce -  fresh fruits and vegetable grown for the market; verb create or manufacture a man-made product; bring forth or yield; cause to happen, occur or exist; bring out for display; bring onto the market or release; come to have or undergo a change of (physical features and attributes); cultivate by growing, often involving improvements by means of agricultural techniques

• Prosciuto -  Italian salt-cured ham usually sliced paper thin

• Prosopis glandulosa -  thorny deep-rooted drought-resistant shrub native to southwestern United States and Mexico bearing pods rich in sugar and important as livestock feed; tends to form extensive thickets

• Prosopis pubescens -  shrub or small tree of southwestern United States and northwestern Mexico having spirally twisted pods

• Psoralea esculenta -  densely hairy perennial of central North America having edible tuberous roots

• Pteridium aquilinum -  large coarse fern often several feet high; essentially weed ferns; cosmopolitan

• Pumpkin -  usually large pulpy deep-yellow round fruit of the squash family maturing in late summer or early autumn; a coarse vine widely cultivated for its large pulpy round orange fruit with firm orange skin and numerous seeds; subspecies of Cucurbita pepo include the summer squashes and a few autumn squashes

• Pumpkin pie -  pie made of mashed pumpkin and milk and eggs and sugar

• Pumpkin seed -  the edible seed of a pumpkin

• Pythium debaryanum -  fungus causing damping off disease in seedlings

• Quiche -  the Mayan language spoken by the Quiche; a tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables); a member of the Mayan people of south central Guatemala

• Radicchio -  prized variety of chicory having globose heads of red leaves

• Radish -  pungent fleshy edible root; Eurasian plant widely cultivated for its edible pungent root usually eaten raw; pungent edible root of any of various cultivated radish plants; radish of Japan with a long hard durable root eaten raw or cooked; a cruciferous plant of the genus Raphanus having a pungent edible root

• Rapeseed -  seed of rape plants; source of an edible oil

• Rapeseed oil -  edible light yellow to brown oil from rapeseed used also as a lubricant or illuminant

• Raphanus raphanistrum -  Eurasian weed having yellow or mauve or white flowers and podlike fruits

• Red cabbage -  compact head of purplish-red leaves; cabbage plant with a compact head of reddish purple leaves

• Red onion -  flat mild onion having purplish tunics; used as garnish on hamburgers and salads

• Refried beans -  dried beans cooked and mashed and then fried in lard with various seasonings

• Relish -  the taste experience when a savoury condiment is taken into the mouth; spicy or savory condiment; vigorous and enthusiastic enjoyment; verb derive or receive pleasure from; get enjoyment from; take pleasure in

• resin -  any of a class of solid or semisolid viscous substances obtained either as exudations from certain plants or prepared by polymerization of simple molecules

• Rhubarb -  plants having long green or reddish acidic leafstalks growing in basal clumps; stems (and only the stems) are edible when cooked; leaves are poisonous; long pinkish sour leafstalks usually eaten cooked and sweetened

• Rhubarb pie -  pie containing diced rhubarb and much sugar

• Romaine lettuce -  lettuce with long dark-green leaves in a loosely packed elongated head; lettuce with long dark-green spoon-shaped leaves

• Rome beauty -  large red apple used primarily for baking

• Rose oil -  a volatile fragrant oil obtained from fresh roses by steam distillation

• Roselle -  East Indian sparsely prickly annual herb or perennial subshrub widely cultivated for its fleshy calyxes used in tarts and jelly and for its bast fiber

• Roux -  a mixture of fat and flour heated and used as a basis for sauces

• Rutabaga -  the large yellow root of a rutabaga plant used as food; a cruciferous plant with a thick bulbous edible yellow root

• Safflower -  thistlelike Eurasian plant widely grown for its red or orange flower heads and seeds that yield a valuable oil

• Safflower oil -  oil from seeds of the safflower plant; oil from safflower seeds used as food as well as in medicines and paints

• Sagittaria -  genus of aquatic herbs of temperate and tropical regions having sagittate or hastate leaves and white scapose flowers

• Salsa -  spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods

• Salsola soda -  bushy plant of Old World salt marshes and sea beaches having prickly leaves; burned to produce a crude soda ash

• Salvia sclarea -  aromatic herb of southern Europe; cultivated in England as a potherb and widely as an ornamental

• Sambar -  a deer of southern Asia with antlers that have three tines

• sandwich -  two (or more) slices of bread with a filling between them; verb insert or squeeze tightly between two people or objects; make into a sandwich

• Santalum album -  parasitic tree of Indonesia and Malaysia having fragrant close-grained yellowish heartwood with insect repelling properties and used, e.g., for making chests

• sauce -  flavorful relish or dressing or topping served as an accompaniment to food; verb add zest or flavor to, make more interesting; dress (food) with a relish; behave saucy or impudently towards

• Sauerkraut -  shredded cabbage fermented in brine

• Savoy cabbage -  head of soft crinkly leaves; cabbage plant with a compact head of crinkled leaves

• Scallion -  young onion before the bulb has enlarged; plant having a large slender white bulb and flat overlapping dark green leaves; used in cooking; believed derived from the wild Allium ampeloprasum

• Scallopini -  sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour

• Schinus molle -  small Peruvian evergreen with broad rounded head and slender pendant branches with attractive clusters of greenish flowers followed by clusters of rose-pink fruits

• scientist -  a person with advanced knowledge of one or more sciences

• Scorzonera hispanica -  perennial south European herb having narrow entire leaves and solitary yellow flower heads and long black edible roots shaped like carrots

• Sea lettuce -  seaweed with edible translucent crinkly green fronds

• seasoning -  the act of adding a seasoning to food; something added to food primarily for the savor it imparts

• seaweed -  plant growing in the sea, especially marine algae

• Sesame -  East Indian annual erect herb; source of sesame seed or benniseed and sesame oil

• Sesame oil -  oil obtained from sesame seeds

• Sesbania grandiflora -  a softwood tree with lax racemes of usually red or pink flowers; tropical Australia and Asia; naturalized in southern Florida and West Indies

• Shallot -  small mild-flavored onion-like or garlic-like clustered bulbs used for seasoning; type of onion plant producing small clustered mild-flavored bulbs used as seasoning; aggregated bulb of the multiplier onion

• Shepherd's pie -  pie of hash covered with mashed potatoes and browned in the oven

• sir -  term of address for a man; a title used before the name of knight or baronet

• Sisymbrium officinale -  stiffly branching Old World annual with pale yellow flowers; widely naturalized in North America; formerly used medicinally

• Sium sisarum -  an Asiatic herb cultivated in Europe for its sweet edible tuberous root

• Smilax -  fragile twining plant of South Africa with bright green flattened stems and glossy foliage popular as a floral decoration; sometimes placed in Smilacaceae

• Snap pea -  variety of pea plant producing peas having crisp rounded edible pods

• Snow pea -  green peas with flat edible pods; variety of pea plant producing peas having thin flat edible pods

• Sodium -  a silvery soft waxy metallic element of the alkali metal group; occurs abundantly in natural compounds (especially in salt water); burns with a yellow flame and reacts violently in water; occurs in sea water and in the mineral halite (rock salt)

• Solanum melongena -  hairy upright herb native to southeastern Asia but widely cultivated for its large glossy edible fruit commonly used as a vegetable

• Solicitation -  the act of enticing a person to do something wrong (as an offer of sex in return for money); request for a sum of money; an entreaty addressed to someone of superior status

• Sonchus -  sow thistles

• Sonchus oleraceus -  annual Eurasian sow thistle with soft spiny leaves and rayed yellow flower heads

• SOP -  a concession given to mollify or placate; piece of solid food for dipping in a liquid; a prescribed procedure to be followed routinely; verb dip into liquid; be or become thoroughly soaked or saturated with a liquid; give a conciliatory gift or bribe to; cover with liquid; pour liquid onto

• Sorrel -  of a light brownish color;  a horse of a brownish orange to light brown color; large sour-tasting arrowhead-shaped leaves used in salads and sauces; East Indian sparsely prickly annual herb or perennial subshrub widely cultivated for its fleshy calyxes used in tarts and jelly and for its bast fiber; any of certain coarse weedy plants with long taproots, sometimes used as table greens or in folk medicine; any plant or flower of the genus Oxalis

• soup -  liquid food especially of meat or fish or vegetable stock often containing pieces of solid food; an unfortunate situation; any composition having a consistency suggestive of soup; verb dope (a racehorse)

• sour -  smelling of fermentation or staleness; having a sharp biting taste; one of the four basic taste sensations; like the taste of vinegar or lemons; showing a brooding ill humor; inaccurate in pitch; in an unpalatable state;  the taste experience when vinegar or lemon juice is taken into the mouth; a cocktail made of a liquor (especially whiskey or gin) mixed with lemon or lime juice and sugar; the property of being acidic; verb go sour or spoil; make sour or more sour

• Soybean -  most highly proteinaceous vegetable crop known; erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia; a source of oil; used for forage and soil improvement and as food

• Soybean oil -  oil from soya beans

• spade -  a sturdy hand shovel that can be pushed into the earth with the foot; a playing card in the major suit that has one or more black figures on it; (ethnic slur) extremely offensive name for a Black person; verb dig (up) with a spade

• Spaghetti squash -  medium-sized oval squash with flesh in the form of strings that resemble spaghetti; squash plant bearing oval fruit with smooth yellowish skin and tender stranded flesh resembling spaghetti

• Spearmint -  common garden herb having clusters of small purplish flowers and yielding an oil used as a flavoring

• spice -  any of a variety of pungent aromatic vegetable substances used for flavoring food; aromatic substances of vegetable origin used as a preservative; the property of being seasoned with spice and so highly flavored; verb make more interesting or flavorful; add herbs or spices to

• Spinach -  dark green leaves; eaten cooked or raw in salads; southwestern Asian plant widely cultivated for its succulent edible dark green leaves

• Split-pea -  dried hulled pea; used in soup

• Sprouting -  the process whereby seeds or spores sprout and begin to grow

• squash -  a game played in an enclosed court by two or four players who strike the ball with long-handled rackets; edible fruit of a squash plant; eaten as a vegetable; any of numerous annual trailing plants of the genus Cucurbita grown for their fleshy edible fruits; verb to compress with violence, out of natural shape or condition

• Stayman -  apple grown chiefly in the Shenandoah Valley

• Stellaria -  common chickweed; stitchwort

• Stellaria media -  a common low-growing annual garden weed with small white flowers; cosmopolitan; so-called because it is eaten by chickens

• stew -  food prepared by stewing especially meat or fish with vegetables; agitation resulting from active worry; verb cook slowly and for a long time in liquid; bear a grudge; harbor ill feelings; be in a huff; be silent or sullen

• Stuffed peppers -  parboiled green peppers stuffed usually with rice and meat and baked briefly

• Succotash -  fresh corn and lima beans with butter or cream

• Sugar beet -  white-rooted beet grown as a source of sugar; form of the common beet having a sweet white root from which sugar is obtained

• Summer squash -  any of various fruits of the gourd family that mature during the summer; eaten while immature and before seeds and rind harden; any of various usually bushy plants producing fruit that is eaten while immature and before the rind or seeds harden

• Sunflower oil -  oil from sunflower seeds

• sunflower seed -  edible seed of sunflowers; used as food and poultry feed and as a source of oil

• sweet -  pleasing to the senses; (used of wines) having a high residual sugar content; having or denoting the characteristic taste of sugar; having a natural fragrance; not containing or composed of salt water; having a sweet nature befitting an angel or cherub; pleasing to the ear; pleasing to the mind or feeling; with sweetening added; not soured or preserved;  in an affectionate or loving manner (`sweet' is sometimes a poetic or informal variant of `sweetly');  the taste experience when sugar dissolves in the mouth; a food rich in sugar; English phonetician; one of the founders of modern phonetics (1845-1912); the property of tasting as if it contains sugar; a dish served as the last course of a meal

• Sweet corn -  corn that can be eaten as a vegetable while still young and soft; a corn plant developed in order to have young ears that are sweet and suitable for eating

• Sweet potato -  the edible tuberous root of the sweet potato vine which is grown widely in warm regions of the United States; pantropical vine widely cultivated in several varieties for its large sweet tuberous root with orange flesh; egg-shaped terra cotta wind instrument with a mouthpiece and finger holes

• Tabasco pepper -  plant bearing very hot medium-sized oblong red peppers; grown principally in the Gulf Coast states for production of hot sauce

• Tabbouleh -  a finely chopped salad with tomatoes and parsley and mint and scallions and bulgur wheat

• Tacca leontopetaloides -  perennial herb of East Indies to Polynesia and Australia; cultivated for its large edible root yielding Otaheite arrowroot starch

• Tall oil -  an oil derived from wood pulp and used in making soaps or lubricants

• Tamarind -  large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys; long-lived tropical evergreen tree with a spreading crown and feathery evergreen foliage and fragrant flowers yielding hard yellowish wood and long pods with edible chocolate-colored acidic pulp

• Tapioca -  granular preparation of cassava starch used to thicken especially puddings

• Taraxacum -  an asterid dicot genus of the family Compositae including dandelions

• Taraxacum officinale -  Eurasian plant widely naturalized as a weed in North America; used as salad greens and to make wine

• Taro -  tropical starchy tuberous root; herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves; edible starchy tuberous root of taro plants

• Teriyaki -  beef or chicken or seafood marinated in spicy soy sauce and grilled or broiled

• Tofu -  cheeselike food made of curdled soybean milk

• Tomatillo -  small edible yellow to purple tomato-like fruit enclosed in a bladderlike husk; annual of Mexico and southern United States having edible purplish viscid fruit resembling small tomatoes; Mexican annual naturalized in eastern North America having yellow to purple edible fruit resembling small tomatoes

• Tomato -  mildly acid red or yellow pulpy fruit eaten as a vegetable; native to South America; widely cultivated in many varieties

• Tomato juice -  the juice of tomatoes (usually bottled or canned)

• Tomato paste -  thick concentrated tomato puree

• Tomato sauce -  sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta

• Tragopogon -  genus of Old World herbs with linear entire leaves and yellow or purple flower heads

• Tragopogon porrifolius -  Mediterranean biennial herb with long-stemmed heads of purple ray flowers and milky sap and long edible root; naturalized throughout United States

• Tree onion -  type of perennial onion grown chiefly as a curiosity or for early salad onions; having bulbils that replace the flowers

• Trifolium incarnatum -  southern European annual with spiky heads of crimson flower; extensively cultivated in United States for forage

• Tropaeolum majus -  strong-growing annual climber having large flowers of all shades of orange from orange-red to yellowish orange and seeds that are pickled and used like capers

• Truffle -  creamy chocolate candy; edible subterranean fungus of the genus Tuber; any of various highly prized edible subterranean fungi of the genus Tuber; grow naturally in southwestern Europe

• Tung oil -  a yellow oil obtained from the seeds of the tung tree

• Turban squash -  large squash shaped somewhat like a turban usually with a rounded central portion protruding from the blossom end; squash plants bearing hard-shelled fruit shaped somewhat like a turban with a rounded central portion protruding from the end opposite the stem

• Turnip -  root of any of several members of the mustard family; widely cultivated plant having a large fleshy edible white or yellow root

• Typha -  reed maces; cattails

• Typha angustifolia -  reed maces of America, Europe, North Africa, Asia

• uda -  the major Protestant paramilitary group in Northern Ireland; responsible for bombing the homes of Catholics and for criminal racketeering and selling drugs

• United States -  North American republic containing 50 states - 48 conterminous states in North America plus Alaska in northwest North America and the Hawaiian Islands in the Pacific Ocean; achieved independence in 1776; the executive and legislative and judicial branches of the federal government of the United States

• Urtica dioica -  perennial Eurasian nettle established in North America having broad coarsely toothed leaves with copious stinging hairs

• USDA -  the federal department that administers programs that provide services to farmers (including research and soil conservation and efforts to stabilize the farming economy); created in 1862

• Valerianella locusta -  widely cultivated as a salad crop and pot herb; often a weed

• vegetable -  of the nature of or characteristic of or derived from plants;  edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant; any of various herbaceous plants cultivated for an edible part such as the fruit or the root of the beet or the leaf of spinach or the seeds of bean plants or the flower buds of broccoli or cauliflower

• Vegetable oil -  any of a group of liquid edible fats that are obtained from plants

• Vegetable soup -  soup made with a variety of vegetables

• Vichyssoise -  a creamy potato soup flavored with leeks and onions; usually served cold

• Vicia faba -  Old World upright plant grown especially for its large flat edible seeds but also as fodder

• Vidalia onion -  sweet-flavored onion grown in Georgia

• video game -  a game played against a computer

• Vigna aconitifolia -  East Indian legume having hairy foliage and small yellow flowers followed by cylindrical pods; used especially in India for food and forage and as a soil conditioner; sometimes placed in genus Phaseolus

• Vinegar -  sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative; dilute acetic acid

• Viola -  a bowed stringed instrument slightly larger than a violin, tuned a fifth lower; large genus of flowering herbs of temperate regions; any of the numerous plants of the genus Viola

• Waldorf salad -  typically made of apples and celery with nuts or raisins and dressed with mayonnaise

• Wallace -  English naturalist who formulated a concept of evolution that resembled Charles Darwin's (1823-1913); English writer noted for his crime novels (1875-1932); Scottish insurgent who led the resistance to Edward I; in 1297 he gained control of Scotland briefly until Edward invaded Scotland again and defeated Wallace and subsequently executed him (1270-1305)

• Walnut oil -  oil from walnuts

• Watercress -  of a moderate yellow-green color that is greener and deeper than moss green and yellower and darker than pea green;  cresses that grow in clear ponds and streams; any of several water-loving cresses

• Wellness -  a healthy state of wellbeing free from disease

• Wild rice -  grains of aquatic grass of North America; perennial aquatic grass of North America bearing grain used for food

• Winesap -  crisp apple with dark red skin

• Winged bean -  a tuberous twining annual vine bearing clusters of purplish flowers and pods with four jagged wings; Old World tropics

• Winter squash -  any of various fruits of the gourd family with thick rinds and edible yellow to orange flesh that mature in the fall and can be stored for several months; any of various plants of the species Cucurbita maxima and Cucurbita moschata producing squashes that have hard rinds and mature in the fall

• Wintergreen -  spicy red berrylike fruit; source of wintergreen oil; any of several evergreen perennials of the genus Pyrola; creeping shrub of eastern North America having white bell-shaped flowers followed by spicy red berrylike fruit and shiny aromatic leaves that yield wintergreen oil

• Wrack -  dried seaweed especially that cast ashore; the destruction or collapse of something; growth of marine vegetation especially of the large forms such as rockweeds and kelp; verb smash or break forcefully

• Xanthosoma -  tropical American tuberous perennials

• Yam -  edible tuberous root of various yam plants of the genus Dioscorea grown in the tropics world-wide for food; sweet potato with deep orange flesh that remains moist when baked; any of a number of tropical vines of the genus Dioscorea many having edible tuberous roots; edible tuber of any of several yams

• Zabaglione -  light foamy custard-like dessert served hot or chilled

• Zanthoxylum -  deciduous or evergreen trees or shrubs: prickly ash

• Zucchini -  small cucumber-shaped vegetable marrow; typically dark green; marrow squash plant whose fruit are eaten when small

Also see

• Culinary dictionary
• Glossary of cheese