Food vocabulary

an alcoholic beverage made by fermenting a cereal with hops

baked good based on a mixture of flour, sugar, eggs, and fat

a rich sweet made of flavored sugar often with fruit or nuts

a solid food prepared from the pressed curd of milk

a food made from roasted ground cacao beans

a beverage consisting of an infusion of ground coffee beans

a seed of the coffee tree; ground to make coffee

carbonated drink flavored with extract from kola nuts

any of various small flat sweet cakes

informal or slang terms for mentally irregular

aromatic Old World herb having aromatic threadlike foliage and seeds used as seasoning

a toroidal shape

animal reproductive body consisting of an ovum or embryo together with nutritive and protective envelopes; especially the thin-shelled reproductive body laid by e.g. female birds

any of various mostly cold-blooded aquatic vertebrates

strips of potato fried in deep fat

eggs cooked by sauteing in oil or butter

a sandwich consisting of a fried cake of minced beef served on a bun, often with other ingredients

a sweet yellow liquid produced by bees

a frankfurter served hot on a bun

frozen dessert containing cream and sugar and flavoring

the common bean plant grown for the beans rather than the pods (especially a variety with large red kidney-shaped beans)

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

a shaped mass of baked bread that is usually sliced before eating

a white nutritious liquid secreted by mammals and used as food by human beings

a sweet quick bread baked in a cup-shaped pan

bottled or freshly squeezed juice of oranges

marine mollusks having a rough irregular shell

edible agaric with a soft greyish cap growing in shelving masses on dead wood

a flat cake of thin batter fried on both sides on a griddle

annual or perennial herb with aromatic leaves

pungent seasoning from the berry of the common pepper plant of East India; use whole or ground

vegetables preserved in brine or vinegar

Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese

corn having small ears and kernels that burst when exposed to dry heat

a thin crisp slice of potato fried in deep fat

wine having a red color derived from skins of dark-colored grapes

food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens

two (or more) slices of bread with a filling between them

highly seasoned minced meat stuffed in casings

small slender-bodied chiefly marine decapod crustaceans with a long tail and single pair of pincers; many species are edible

liquid food especially of meat or fish or vegetable stock often containing pieces of solid food

pasta in the form of long strings

the name of tea in various languages

pale yellowish wine made from white grapes or red grapes with skins removed before fermentation

a custard-like food made from curdled milk

mixture of untoasted dry cereals and fruits

food made from dough of flour or meal and usually raised with yeast or baking powder and then baked

salad composed primarily of chopped canned tuna fish

kidney-shaped nut edible only when roasted

a preparation (usually made of sweetened chicle) for chewing

pasta in the form of slender tubes