FOOD & CATEGORIES

PENNE

/pne/) is a type of pasta with cylindershaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna(meaning "feather" or "quill"

SALAMI

Cold cuts are essentially all the sausages, meat loaves, and sometimes even fresh baked meats that are served cold and sliced thin for easy packaging.

EVAPORATED

also known as dehydrated milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk

PILSEN

MERLOT

Merlot is a darkly bluecoloured wine grape, that is used as both a blending grape and for varietal wines. The name Merlot is thought to derive from the Old Frenchword for young blackbird, merlot, a diminutive of merle, the blackbird (Turdus merula), probably from the color of the grape. Merlot-based wines usually havemedium body with hints of berry, plum, and currant.

UHT

Ultra-high temperature processing, (less often) ultra-heat treatment (both abbreviated UHT), or ultrapasteurization is the sterilization of food by heating it for an extremely short period, around 12 seconds, at a temperature exceeding 135C (275F), which is the temperature required to kill spores in milk

MEATLOAF

LASAGNA

Lasagne (/lznj/ or /lznj/, Italian pronunciation: [lazae]), U.S. spelling lasagna, is a wide, flat casserole/pasta dish and possibly one of the oldest pasta shapes.[1] The word also refers to a dish made with this type of pasta.

BARLEY

a member of the grass family, is a major cereal grain a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods

CHABLIS

The Chablis (pronounced: [a.bli]) region is the northernmost wine district of the Burgundy region in France.

a dry white wine renowned for the purity of its aroma and taste

FETA

is a brined curd cheese traditionally made in Greece and Turkey. Feta is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g. the Greek salad), pastries and in baking, notably in the popular phyllobased dishes spanakopita ("spinach pie") and tyropita ("cheese pie") and combined with olive oil and vegetables

LINGUINE

is a form of pasta flat like fettuccine and trenette. It is wider than spaghetti, about 6mm to 9mm, but not as wide as fettuccine. The name linguine means "little tongues" in Italian

RICE

Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn),

CONDENSED

is cow's milk from which water has been removed. It is most often found in the form of sweetened condensed milk, with sugar added, and the two terms 'condensed milk' and 'sweetened condensed milk'

BRIE

/bri/ is a soft cow's cheese named after Brie, the French region from which it originated

CENTURY

Also known as preserved egg, hundredyear egg, thousand-year egg, thousandyear-old egg, andmillennium egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for fifty to one hundred years. Cheaper production methods may call for only periods of several weeks to several months, depending on the method of processing.

GOOSE

Geese are waterfowl belonging to the tribe Anserini of the family Anatidae. This tribe comprises the genera Anser (the grey geese), Branta (the black geese) andChen (the white geese). A number of other birds, mostly related to the shelducks, have "goose" as part of their name. More distantly related members of the Anatidae family are swans, most of which are larger than true geese, and ducks, which are smaller.

REFINED

The term "refining" means to remove by a purification process, certain coarsenesses or impurities. Sugar refining is the process of extracting out the sugar (sucrose) from the plant materials and then removing other unwanted materials from the extracted raw sugar. These substances can include remaining stalk fibers, soil, insect parts, molds, bacteria and waxes.

MOZARELLA

is an Italian Traditional Speciality Guaranteed (TSG)[2] food product generally white, but may vary seasonally to slightly yellow depending on the animal's diet.[3] It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day after it is made,[4] but can be kept in brine for up to a week,[5] or longer when sold in vacuum-sealed

WHEAT

Wheat is a type of grass grown all over the world for its highly nutritious and useful grain. It is one of the top three most produced crops in the world, along with corn and rice.

RAVIOLI

are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce

BOLOGNA

a finely hashed/ground pork sausage containing cubes of lard that originated in the Italian city of Bologna

PALE ALE

The style of English pale ale was originated by producers in Burton during the 1800's. The high levels of calcium found in the water compliment this style quite well, by making a more efficient extraction of bitter resins from the hops.

BLEU

is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or various specially cultivated bacteria.

ROSE

is a type of wine that has some of the color typical of a red wine, but only enough to turn it pink. The pink color can range from a pale orange to a vivid nearpurple, depending on the grapes and wine making techniques.

Pigeon

Pigeons are stout-bodied birds with short necks and short slender bills with a fleshy cere. In culinary terminology, squab is a young domestic pigeon or its meat.

powdered

Powdered sugar, also known as confectioners' sugar or icing sugar, is very fine sugar. When intended for home use, it typically contains a small amount of anti-caking agent.

caster

Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine"

cheddar

is a relatively hard, pale yellow to off-white (unless artificially coloured), and sometimes sharp-tasting, cheese. Originating in the English village of Cheddar in Somerset,[1] it is now produced in several countries around the world.

OATS

oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed