Fats and Oils

By Victoria Hansen |August 26th, 2008|

Oils and fats may be clearly visible in foods (e.g. cooking and salad oils, butter, other fat spreads, cream and the visible fat on meat) or mixed in with other food components and therefore being less obvious to the consumer. Around 70% of average fat intake comes from these so-called “hidden” fats. Knowing your fats and reading food labels can make an important contribution to your ability to eat a healthy balanced diet.


By Victoria Hansen |July 31st, 2008|

The term “meat' refers to the flesh of animals, mainly of mammals and birds, that is eaten by humans. There is a distinction between red meat (mutton, lamb, beef, goat), white meat (veal, pork, rabbit, poultry), and dark meat (game), as well as between butcher's meat (beef, veal, mutton, pork, and offal), poultry and game. The word “meat' is derived from the Old High German word maz, meaning food, and can thus refer to anything edible, or to food in general as opposed to drink.

Bakery and Crackers

By Victoria Hansen |July 31st, 2008|

A baker is someone who primarily bakes and sells bread. Cakes and similar foods may also be produced, as the traditional boundaries between what is produced by a baker as opposed to a pastry chef have blurred in recent decades. The place where a baker works is called a bakehouse, bakeshop, or bakery.Today bakers […]


By Victoria Hansen |July 31st, 2008|

A beverage is a drink specifically prepared for human consumption. Beverages almost always largely consist of water. Although
most adults drink one to two litres of water a day, much of this is in
the form of liquids such as coffee, tea, fruit juices, and soft drinks.


By Victoria Hansen |July 31st, 2008|

This section contains ingredients that don't necessarily fit into one of the other more specific categories. Although all ingredients are available from supermarkets, some don't have well defined categories. If you can't find what you're looking for in one of the other categories, look for it here.

Baking Ingredients

By Victoria Hansen |July 31st, 2008|

The best baked goods, including light cakes, tender cookies, fine-textured breads, and high popovers, depend on the precise combination of flour, liquid, leavening agents, fats, sugars, and flavours. Learn a bit about each ingredient and the function it performs in the finished product.

Nuts and Seeds

By Victoria Hansen |July 31st, 2008|

Technically, a nut is a seed in a hard shell. Most are the seeds of trees, but the seeds of a few other plants that are not strictly nuts will also be considered here as they can be conveniently classified with nuts for culinary purposes.


By Victoria Hansen |July 31st, 2008|

The term applied to the many varieties of garden plants used for food. While the importance of vegetables as a food has varied across the ages and from one culture to another, vegetables, along with rice, have long served as a staple of the human diet. It is very difficult for scientists to trace the history of all the vegetables we consume, although a number of hypotheses have been proposed regarding the origins of vegetable cultivation.

Herbs and Spices

By Victoria Hansen |July 31st, 2008|

There are endless varieties of fruits, vegetables, grains, legumes and seeds. On top of all these wonderful foods, God has supplied herbs and spices, tools to allow us to express creativity, aroma and flavour. The quiet gentle flavour of chamomile, or the blaring overpowering shouts of cayenne. The sweetness of cinnamon and bitterness of hops. The sharp bite of horseradish and refreshing lift of mint. None of these flavours are by accident. Each one was carefully thought out and purposely created for our blessing and enjoyment, and many have been used for thousands of years for medicines to relieve suffering and contribute to healing.


By Victoria Hansen |July 31st, 2008|

All grains belong to the family of grasses. Buckwheat, although often considered a grain, is actually a member of the Polygonaceae family. While most grains share a common structure, the proportions constituted by the different parts vary from one grain to another. The grain (caryopsis) consists of three main parts: an outer layer (the bran), the endosperm (or kernel), and the germ.