| A | B |
|---|
| Al Dente | Firm, not soft or mushy to the bite, vegetables and pasta |
| Anthoxanthins | white or pale color to vegetables or fruits |
| Batch Cooking | dividing food into batches, cooking them one at a time, as needed, to order |
| Blanch and chill method | partially cook, chill and finish cook foods as needed in an order |
| Carotenoids | yellow or orange color in vegetables or fruits |
| Chanterelle/ girolle | a mushroom,bright yellow-to-orange funnel-shaped cap |
| Antocyanins | red or purple color to vegetables or fruits |
| Choke | to stop by filling; obstruct; clog |
| Chorophyll | Green color in vegetables or fruits |
| Morel | mushroom |
| Freexer burn | ght-colored spspots that appear on frozen foods, that are incorrectly frozen |
| Pigments | colors |
| Sieve size | size of sieve being used,meshed,separating |
| Portobella | Mushroom |
| Shiitake | mushroom |
