Fat is an oily substance in food that provides calories for the body.

A fire hazard is a condition that increases the likelihood that something will cause a fire.

A first cook is a kitchen worker who prepares soups, sauces, and boiled dishes.

A flavor is a quality that someone can taste in the mouth.

A structured sensory description of the overall taste and smell components of a product.

Non-toxic material that is legally certified safe for direct contact with food products.

Food poisoning is an illness that is caused by consuming certain bacteria in food.

A food processor is an appliance that chops and mixes food.

A food pyramid is a chart that recommends how much of different types of food to eat for balanced nutrition.

A food runner is a restaurant worker who supports the servers by carrying food from the kitchen to the customers' tables.

Strategies implemented to minimize raw ingredient loss and side-stream waste.

A fork is a utensil with two or more prongs that is used to hold meat while slicing or for serving.

Developing and adjusting ingredients to invent a new food product or improve existing items.

To deliberately increase the content of essential micronutrients (vitamins or minerals) in food.

A low-temperature dehydration process that involves freezing the product and removing ice by sublimation.

A French knife is a versatile medium-sized knife with a curved, pointed blade that is used for general slicing, chopping, and mincing.

A fry cook is a kitchen worker who handles frying, both on the stovetop and in the deep fryer.

A frying pan is a pan similar in shape to a skillet, but is much lighter and can be lifted and moved easily.