This is a categorically-organized list of foods. Food is any certain[1]consumed to produce nutritional support for the United. It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, really minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Various foods
Note: due to the high number of foods in existence, this article is limited to being organized categorically, based upon the main subcategories within the Foods category page, along with information about main categorical topics and list article links.
Breads – Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of humanity's oldest foods, having been of importance since the dawn of agriculture.
Cereals – True cereals are the seeds of certain species of grasses. Maize, wheat, and rice account for about half of the calories consumed by people every year. Grains can be ground into flour for bread, cake, noodles, and other food products. They can also be boiled or steamed, either whole or ground, and eaten as is. Many cereals are present or past staple foods, providing a large fraction of the calories in the places that they are eaten.
Dairy products – Dairy products are food produced from the milk of mammals. Dairy products are usually high energy-yielding food products. A production plant for the processing of milk is called a dairy or a dairy factory. Apart from breastfed infants, the human consumption of dairy products is sourced primarily from the milk of cows, yet goats, sheep, yaks, horses, camels, and other mammals are other sources of dairy products consumed by humans.
Fruit – In common language usage, fruit normally means the fleshy seed-associated structures of a plant that are sweet or sour and edible in the raw state, such as apples, oranges, grapes, strawberries, bananas, and lemons. On the other hand, the botanical sense of "fruit" includes many structures that are not commonly called "fruits", such as bean pods, cornkernels, wheat grains, and tomatoes.[2][3]
Edible tubers – Not all tubers are edible. Those that are include potatoes, sweet potatoes and yams. Tubers are various types of modified plant structures that are enlarged to store nutrients. They are used by plants to survive the winter or dry months, to provide energy and nutrients for regrowth during the next growing season, and as a means of asexual reproduction.[4] There are both stem and root tubers.
Edible fungi – Edible fungi are the fleshy and ediblefruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand.[6] Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma.[7][8]
Edible nuts and seeds – Nut is a fruit composed of a hard shell and a seed, where the hard-shelled fruit does not open to release the seed (indehiscent). In a culinary context, a wide variety of dried seeds are often called nuts, but in a botanical context, only ones that include the indehiscent fruit are considered true nuts. The translation of "nut" in certain languages frequently requires paraphrases, as the word is ambiguous.
Eggs – Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years.[14] Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Popular choices for egg consumption are chicken, duck, quail, roe, and caviar, but the egg most often consumed by humans is the chicken egg, by a wide margin.
Fish – Fish is consumed as a food by many species, including humans. The word "fish" refers to both the animal and to the food prepared from it. In culinary and fishery contexts, the term fish also includes shellfish, such as molluscs, crustaceans and echinoderms. Fish has been an important source of protein for humans throughout recorded history.
Staple foods – Staple food, sometimes called food staple or staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet in a given population, supplying a large fraction of the needs for energy-rich materials and generally a significant proportion of the intake of other nutrients as well. Most people live on a diet based on just a small number of staples.[15] Most staple plant foods are derived either from cereals such as wheat, barley, rye, maize, or rice, or starchy tubers or root vegetables such as potatoes, yams, taro, and cassava.[16] Other staple foods include pulses (dried legumes), sago (derived from the pith of the sago palm tree), and fruits such as breadfruit and plantains.[17] Of more than 50,000 edible plant species in the world, only a few hundred contribute significantly to human food supplies. Just 15 crop plants provide 90 percent of the world's food energy intake (exclusive of meat), with rice, maize and wheat comprising two-thirds of human food consumption. These three alone are the staples of over 4 billion people.[18]
Appetizers (also known as hors d'oeuvre) – Items served before the main courses of a meal, typically smaller than main dishes, and often meant to be eaten by hand (with minimal use of silverware). Hors d'oeuvre may be served at the dinner table as a part of the meal, or they may be served before seating. Stationary hors d'oeuvre served at the table may be referred to as "table hors d' oeuvre". Passed hors d'oeuvre may be referred to as "butler-style" or "butlered" hors d'oeuvre.
Condiments – Condiment is something such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor,[19] or in some cultures, to complement the dish. The term originally described pickled or preserved foods, but has shifted meaning over time.[20]
Confectionery – Confectionery, or the making of confections, are food items that are rich in sugar. Confectionery is divided into two broad and somewhat overlapping categories, bakers' confections and sugar confections.[21] Bakers' confectionery includes principally sweet pastries, cakes, and similar baked goods. Sugar confectionery includes sweets, candied nuts, chocolates, chewing gum, sweetmeats, pastillage, and other confections that are made primarily of sugar. Confections include sweet foods, sweetmeats, digestive aids that are sweet, elaborate creations, and something amusing and frivolous.[22]
Paste – Food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread.[23] Pastes are often highly spicy or aromatic.
Spread – Foods that are literally spread, generally with a knife, onto bread, crackers, or other food products. Spreads are added to food to provide flavor and texture.
Dried foods – Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when dehydration as a food preservation technique was invented has been lost to time, however the earliest known practice of food drying is 12,000 BCE by inhabitants of the modern Middle East and Asia regions.[24]
Fast food – Fast food is the term given to food that is prepared and served very quickly, first popularized in the 1950s in the United States. While any meal with low preparation time can be considered fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away. Fast food restaurants are traditionally separated by their ability to serve food via a drive-through. The term "fast food" was recognized in a dictionary by Merriam–Webster in 1951.
Kosher food – Kosher foods are those that conform to the regulations of kashrut (Jewish dietary law). Food that may be consumed according to halakha (Jewish law) is termed kosher in English, from the Ashkenazi pronunciation of the Hebrew term kashér, meaning "fit" (in this context, fit for consumption). Food that is not in accordance with Jewish law is called treif or treyf, derived from Hebrew trāfáh.
Noodlesedit
Noodles – The noodle is a type of staple food[25] made from some type of unleaveneddough which is rolled flat and cut into one of a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried and stored for future use.
Pies – Pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.
Salads – Salad is a ready-to-eat dish often containing leafy vegetables, usually served chilled or at a moderate temperature and often served with a sauce or dressing. Salads may also contain ingredients such as fruit, grain, meat, seafood and sweets. Though many salads use raw ingredients, some use cooked ingredients.
Sandwiches – Sandwich is a food item consisting of one or more types of food placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for some other food.[26][27][28] The sandwich was originally a portable food item or finger food which began its popularity primarily in the Western World, but is now found in various versions in numerous countries worldwide.
Sauces – In cooking, a sauce is liquid, cream or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word descended from the Latinsalsa, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Greeks.
Snack food – Snack food is a portion of food often smaller than a regular meal, generally eaten between meals.[29] Snacks come in a variety of forms including packaged and processed foods and items made from fresh ingredients at home.
Soups – Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
^Schlegel, Rolf H J (2003). Encyclopedic Dictionary of Plant Breeding and Related Subjects. Haworth Press. p. 177. ISBN1-56022-950-0.
^Mauseth, James D. (2003). Botany: An Introduction to Plant Biology. Jones and Bartlett. pp. 271–272. ISBN0-7637-2134-4.
^Rooting cuttings of tropical trees, London: Commonwealth Science Council, 1993, p. 11, ISBN978-0-85092-394-0
^Vainio, Harri & Bianchini, Franca (2003). Fruits And Vegetables. IARC. p. 2. ISBN92-832-3008-6.
^Chang, Shu-Ting; Phillip G. Miles (1989). Mushrooms: cultivation, nutritional value, medicinal effect, and Environmental Impact. CRC Press. pp. 4–6. ISBN0-8493-1043-1.
^Arora D (1986). Mushrooms demystified. Ten Speed Press. p. 23. ISBN0-89815-169-4.
^Mattila P, Suonpää K, Piironen V (2000). "Functional properties of edible mushrooms". Nutrition. 16 (7–8): 694–96. doi:10.1016/S0899-9007(00)00341-5. PMID 10906601.
^Sabelli, P.A.; Larkins, B.A. (2009). "The Development of Endosperm in Grasses". Plant Physiology. 149 (1): 14–26. doi:10.1104/pp.108.129437. PMC2613697. PMID 19126691.
^Lawrie, R. A.; Ledward, D. A. (2006). Lawrie's meat science (7th ed.). Cambridge: Woodhead Publishing Limited. ISBN978-1-84569-159-2.
^Robert E. C. Wildman; Denis M. Medeiros (2000). Advanced Human Nutrition. CRC Press. p. 37. ISBN0-8493-8566-0. Retrieved October 6, 2013.
^ abMcArdle, John. "Humans are Omnivores". Vegetarian Resource Group. Retrieved October 6, 2013.
^Kenneth F. Kiple, A Movable Feast: Ten Millennia of Food Globalization (2007), p. 22.
^United Nations Food & Agriculture Organization: Agriculture and Consumer Protection. "Dimensions of Need – Staples: What do people eat?". Retrieved 2010-10-15.
^"Dimensions of Need: An atlas of food and agriculture". Food and Agriculture Organization of the United Nations. 1995.
^"Merriam-Webster: Definition of condiment". Merriam-Webster Dictionary. Retrieved October 23, 2011.
^Smith, Andrew F. (2007). The Oxford companion to American food and drink. Oxford University Press. pp. 144–146. ISBN978-0-19-530796-2. Retrieved March 15, 2012.
^International Food Information Service, ed. (2009). Dictionary of Food Science and Technology (2nd ed.). Chichester, UK: Wiley–Blackwell. p. 106. ISBN978-1-4051-8740-4.
^Confection | Define Confection at Dictionary.com. Dictionary.reference.com. Retrieved on 2014-02-16.
^Kipfer, Barbara Ann (2012). The Culinarian: A Kitchen Desk Reference. New York: Wiley. p. 409. ISBN978-1-118-11061-4.
^"Historical Origins of Food Preservation". Accessed June 2011.
^. History. Oct 12, 2005. Archived from the original on February 18, 2021.
^Abelson, Jenn. "Arguments spread thick". The Boston Globe, 10 November 2006. Retrieved 27 May 2009.
^"sandwich". Merriam-Webster. Merriam-Webster, Incorporated. Retrieved 29 March 2012.
^Foundations of Restaurant Management & Culinary Arts Level Two. Pearson. 2011. p. 53. ISBN978-0-13-138022-6.
^"Definition of Snack at Dictionary.com". Retrieved 2011-03-13.
External linksedit
FoodData Central. United States Department of Agriculture's National Nutrient Database for Standard Reference.
Wikimedia Commons has media related to food.
Look up food in Wiktionary, the free dictionary.
Wikivoyage has a travel guide for food.
Media related to Eggs at Wikimedia Commons
Media related to Fruit at Wikimedia Commons
Media related to Meats at Wikimedia Commons
Media related to Edible mushrooms at Wikimedia Commons
Media related to Edible wild plants at Wikimedia Commons
This article includes a food and beverage-related list of lists.
February 15, 2024
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This is a categorically organized list of foods Food is any certain 1 consumed to produce nutritional support for the United It is produced either by plants animals or fungi and contains essential nutrients such as carbohydrates fats proteins vitamins really minerals The substance is ingested by an organism and assimilated by the organism s cells in an effort to produce energy maintain life or stimulate growth Various foodsNote due to the high number of foods in existence this article is limited to being organized categorically based upon the main subcategories within the Foods category page along with information about main categorical topics and list article links Contents 1 List of foods 2 Basic foods 2 1 Baked goods 2 1 1 Breads 2 2 Cereals 2 3 Dairy products 2 4 Edible plants 2 5 Edible fungi 2 6 Edible nuts and seeds 2 7 Legumes 2 8 Meat 2 8 1 Eggs 2 9 Rice 2 10 Seafood 2 11 Other 3 Staple foods 4 Prepared foods 4 1 Appetizers 4 2 Condiments 4 3 Confectionery 4 4 Convenience foods 4 5 Desserts 4 6 Dips pastes and spreads 4 7 Dried foods 4 8 Dumplings 4 9 Fast food 4 10 Fermented foods 4 11 Halal food 4 12 Kosher food 4 13 Noodles 4 14 Pies 4 15 Salads 4 16 Sandwiches 4 17 Sauces 4 18 Snack foods 4 19 Soups 4 20 Stews 5 See also 6 References 7 External linksList of foods editThis list is incomplete you can help by adding missing items February 2024 Asparagus Biscuits Cookie Cracker Ginger snap Hardtack Abernethy Acibadem kurabiyesi Afghan biscuits Alfajor Almond biscuit Lebkuchen Aachener Printen Cornish fairing Speculaas Springerle Kruidnoten Bread Croissant Baguette Toast Burrito Cabbage Cabbage roll Cake Cheesecake Chocolate cake Carrot cake Strawberry cake Ice cream cake Chocolate Pancake Poundcake Chopped liver Cheese Mozzarella Brie Feta Blue cheese Parmesan Cheese stick Congee Donuts Jam Sprinkles Donut holes Dumplings Arepa Fun guo Har gow Momo food Pierogi Wonton Fruits Apple Banana Cantaloupe Orange fruit Cherry Kiwi Watermelon Avocado Apricot Pear Pineapple Strawberry French fries Poutine Grains Cereal Corn Popcorn Rice Ice cream Chocolate Vanilla Cookies and cream Mint chocolate Rocky road ice cream Biscuit Tortoni Blue moon ice cream Queso ice cream Hokey pokey ice cream Moose Tracks Tiger tail ice cream Strawberry ice cream Superman ice cream flavor Spumoni Pistachio ice cream Moon mist Neapolitan ice cream Mashed potatoes Meats Beef Wagyu Steak Pork Bacon Ham Poultry Buffalo wing Chicken balls Chicken nuggets Chicken steak Chicken feet Ribs Seafood Fish Salmon Shrimp and prawn as food Shark meat Eggs Scrambled egg Sunny side up Omelette Boiled egg Milk Almond milk Soy milk Cow milk Goat milk Onion rings Pasta Lasagna Linguini Ravioli Carbonara Bolognese Spaghetti Spaghetti and meatballs Pancit canton Fettuccine Pudding Pupusa Pie Shepherds pie Apple pie Cream pie Pumpkin pie Key lime pie Peach pie Mud pie Pizza Margherita Pepperoni Hawaiian Meat lovers Rolls Croquette Egg roll Spring roll Lumpia Burrito Sandwiches Grilled Cheese Panini Cheeseburgers Bacon cheeseburger Hamburgers Chicken burger Hot dogs Peanut butter and jam sandwich Submarine sandwich Soup Chowder Clam Chowder Corn chowder Sinigang Sushi Stew Taco Tamale Turnover Jamaican pattyWaffle Roti CanaiBasic foods editBaked goods edit Main article List of baked goods Baked goods are cooked by baking a method of cooking food that uses prolonged dry heat Breads edit nbsp Various leavened breadsBreads Bread is a staple food prepared from a dough of flour and water usually by baking Throughout recorded history it has been popular around the world and is one of humanity s oldest foods having been of importance since the dawn of agriculture List of breadsList of American breads List of brand name breads List of bread rolls List of buns List of British breads List of Indian breads List of Pakistani breads List of quick breads List of sweet breadsList of bread dishes dd Cereals edit Cereals True cereals are the seeds of certain species of grasses Maize wheat and rice account for about half of the calories consumed by people every year Grains can be ground into flour for bread cake noodles and other food products They can also be boiled or steamed either whole or ground and eaten as is Many cereals are present or past staple foods providing a large fraction of the calories in the places that they are eaten List of porridges dd Dairy products edit Dairy products Dairy products are food produced from the milk of mammals Dairy products are usually high energy yielding food products A production plant for the processing of milk is called a dairy or a dairy factory Apart from breastfed infants the human consumption of dairy products is sourced primarily from the milk of cows yet goats sheep yaks horses camels and other mammals are other sources of dairy products consumed by humans List of dairy productsList of butter dishes List of cheeses dd List of American cheeses List of brined cheeses List of British cheeses List of French cheeses List of Irish cheeses List of Italian cheeses List of Norwegian cheeses List of Polish cheeses dd dd List of cheese dishes dd nbsp Various cheeses nbsp A bottle of milk nbsp YogurtEdible plants edit Edible plantsFruit In common language usage fruit normally means the fleshy seed associated structures of a plant that are sweet or sour and edible in the raw state such as apples oranges grapes strawberries bananas and lemons On the other hand the botanical sense of fruit includes many structures that are not commonly called fruits such as bean pods corn kernels wheat grains and tomatoes 2 3 List of culinary fruits List of citrus fruits List of coconut dishes List of fruit dishesList of apple dishes List of avocado dishes List of banana dishes List of cherry dishes List of grape dishes List of lemon dishes and beverages List of melon dishes List of plum dishes List of squash and pumpkin dishesList of plants used in South Asian cuisine dd dd Edible tubers Not all tubers are edible Those that are include potatoes sweet potatoes and yams Tubers are various types of modified plant structures that are enlarged to store nutrients They are used by plants to survive the winter or dry months to provide energy and nutrients for regrowth during the next growing season and as a means of asexual reproduction 4 There are both stem and root tubers List of root vegetables List of potato dishes List of sweet potato cultivars dd Vegetables In culinary terms a vegetable is an edible plant or its part intended for cooking or eating raw 5 List of vegetables List of leaf vegetables List of vegetable dishesList of cabbage dishes List of carrot dishes List of eggplant dishes List of garlic dishes List of onion dishes dd dd nbsp Several culinary fruits nbsp Edible tubers a variety of potato cultivars nbsp VegetablesEdible fungi edit nbsp Commercial cultivated Japanese edible mushroom speciesEdible fungi Edible fungi are the fleshy and edible fruit bodies of several species of macrofungi fungi which bear fruiting structures that are large enough to be seen with the naked eye They can appear either below ground hypogeous or above ground epigeous where they may be picked by hand 6 Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma 7 8 Edible mushroom List of mushroom dishesEdible nuts and seeds edit nbsp Raw mixed nuts nbsp Rice is the seed of the monocot plants Oryza sativa Asian rice or Oryza glaberrima African rice Pictured is a mixture of brown white and red indica rice also containing wild rice Edible nuts and seeds Nut is a fruit composed of a hard shell and a seed where the hard shelled fruit does not open to release the seed indehiscent In a culinary context a wide variety of dried seeds are often called nuts but in a botanical context only ones that include the indehiscent fruit are considered true nuts The translation of nut in certain languages frequently requires paraphrases as the word is ambiguous Many seeds are edible and the majority of human calories comes from seeds 9 especially from cereals legumes and nuts Seeds also provide most cooking oils many beverages and spices and some important food additives List of culinary nuts List of edible seeds List of sesame seed dishes dd Legumes edit nbsp A selection of various legumesEdible legumes Legumes are grown agriculturally primarily for their food grain seed e g beans and lentils or generally pulse for livestock forage and silage and as soil enhancing green manure Legumes are notable in that most of them have symbiotic nitrogen fixing bacteria in structures called root nodules Well known legumes include alfalfa clover peas beans lentils lupins mesquite carob soybeans peanuts and tamarind List of edible seeds List of legume dishes List of tofu dishesMeat edit Meat Meat is animal flesh that is eaten as food 10 1 Humans are omnivorous 11 12 13 and have hunted and killed animals for meat since prehistoric times 13 The advent of civilization allowed the domestication of animals such as chickens sheep pigs and cattle and eventually their use in meat production on an industrial scale Today humans consume not only chicken mutton pork and beef but also meats of camel horse dog cat alligator crocodile turtle dolphin emu ostrich duck deer zebra water buffalo whale snake frog guinea pig rabbit squirrel porcupine and monkey List of meat dishes List of beef dishes List of chicken dishes List of domesticated meat animals List of hamburgers List of hams List of kebabs List of pork dishesList of bacon dishesList of sausagesList of hot dogs List of sausage dishes dd nbsp The standing rib roast a cut of beef nbsp Various meats nbsp Chorizo sausageEggs edit Eggs Eggs are laid by female animals of many different species including birds reptiles amphibians and fish and have been eaten by humans for thousands of years 14 Bird and reptile eggs consist of a protective eggshell albumen egg white and vitellus egg yolk contained within various thin membranes Popular choices for egg consumption are chicken duck quail roe and caviar but the egg most often consumed by humans is the chicken egg by a wide margin List of egg dishes List of egg topics nbsp Fried eggs nbsp A batch of tea eggs with shell still on soaking in a brew of spices and tea an example of edible eggsRice edit List of rice cakes List of rice dishes dd Seafood edit Seafood Seafood is any form of sea life regarded as food by humans Seafood prominently includes fish and shellfish Shellfish include various species of molluscs crustaceans and echinoderms Fish Fish is consumed as a food by many species including humans The word fish refers to both the animal and to the food prepared from it In culinary and fishery contexts the term fish also includes shellfish such as molluscs crustaceans and echinoderms Fish has been an important source of protein for humans throughout recorded history List of fish dishesList of cod dishes List of herring dishes List of raw fish dishesList of seafood dishes Edible seaweed dd dd nbsp Seafood includes any form of food taken from the sea nbsp Tanks of seafood at a Cantonese restaurant nbsp The preparation of smoked salmon nbsp Prepared lobsterOther edit List of edible seeds List of fried dough foodsList of doughnut varietiesList of maize dishes dd dd Staple foods editStaple foods Staple food sometimes called food staple or staple is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet in a given population supplying a large fraction of the needs for energy rich materials and generally a significant proportion of the intake of other nutrients as well Most people live on a diet based on just a small number of staples 15 Most staple plant foods are derived either from cereals such as wheat barley rye maize or rice or starchy tubers or root vegetables such as potatoes yams taro and cassava 16 Other staple foods include pulses dried legumes sago derived from the pith of the sago palm tree and fruits such as breadfruit and plantains 17 Of more than 50 000 edible plant species in the world only a few hundred contribute significantly to human food supplies Just 15 crop plants provide 90 percent of the world s food energy intake exclusive of meat with rice maize and wheat comprising two thirds of human food consumption These three alone are the staples of over 4 billion people 18 Staple foods nbsp Rice nbsp Maize nbsp Barley grainsPrepared foods editFor a more comprehensive list see Lists of prepared foods Appetizers edit nbsp Zakuski are a type of hors d oeuvreAppetizers also known as hors d oeuvre Items served before the main courses of a meal typically smaller than main dishes and often meant to be eaten by hand with minimal use of silverware Hors d oeuvre may be served at the dinner table as a part of the meal or they may be served before seating Stationary hors d oeuvre served at the table may be referred to as table hors d oeuvre Passed hors d oeuvre may be referred to as butler style or butlered hors d oeuvre List of hors d oeuvreCondiments edit nbsp Three condiment relishes here accompany Nshima top right Condiments Condiment is something such as a sauce that is added to some foods to impart a particular flavor enhance its flavor 19 or in some cultures to complement the dish The term originally described pickled or preserved foods but has shifted meaning over time 20 List of condimentsList of brand name condimentsList of syrups dd Confectionery edit Confectionery Confectionery or the making of confections are food items that are rich in sugar Confectionery is divided into two broad and somewhat overlapping categories bakers confections and sugar confections 21 Bakers confectionery includes principally sweet pastries cakes and similar baked goods Sugar confectionery includes sweets candied nuts chocolates chewing gum sweetmeats pastillage and other confections that are made primarily of sugar Confections include sweet foods sweetmeats digestive aids that are sweet elaborate creations and something amusing and frivolous 22 List of confectionery brands List of chocolate bar brandsList of bean to bar chocolate manufacturers dd nbsp Candy nbsp ChocolateConvenience foods edit nbsp Dehydrated shredded potatoes are a convenience foodConvenience foods convenience food also known as processed food is commercially prepared food designed for ease of consumption Desserts edit Desserts Dessert is a typically sweet course that may conclude a meal The course usually consists of sweet foods but may include other items List of dessertsDessert related lists category dd nbsp An assortment of desserts nbsp An assortment of petit fours nbsp Neapolitan ice creamDips pastes and spreads edit nbsp Guacamole is an avocado based dipDips Dip or dipping sauce is a common condiment for many types of food Dips are used to add flavor or texture to a food List of common dipsPaste Food paste is a semi liquid colloidal suspension emulsion or aggregation used in food preparation or eaten directly as a spread 23 Pastes are often highly spicy or aromatic List of food pastesSpread Foods that are literally spread generally with a knife onto bread crackers or other food products Spreads are added to food to provide flavor and texture List of spreadsDried foods edit Dried foods Drying is a method of food preservation that works by removing water from the food which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food Where or when dehydration as a food preservation technique was invented has been lost to time however the earliest known practice of food drying is 12 000 BCE by inhabitants of the modern Middle East and Asia regions 24 List of dried foods nbsp Flattened fish being dried in the sun nbsp Various dried foods in a dried foods storeDumplings edit Dumplings Dumplings are cooked balls of dough They are based on flour potatoes or bread and may include meat fish vegetables or sweets They may be cooked by boiling steaming simmering frying or baking Dumplings are stuffed with a diverse variety of fillings List of dumplings nbsp Dumplings in a basket served with a dipping sauceFast food edit Fast food Fast food is the term given to food that is prepared and served very quickly first popularized in the 1950s in the United States While any meal with low preparation time can be considered fast food typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients and served to the customer in a packaged form for take out take away Fast food restaurants are traditionally separated by their ability to serve food via a drive through The term fast food was recognized in a dictionary by Merriam Webster in 1951 nbsp Fast food cheeseburgers nbsp Lamb shish kebabFermented foods edit nbsp Lassi is a fermented food prepared from yogurt water and mango pulpFermented foods Fermentation in food processing Fermentation in food processing is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts bacteria or a combination thereof under anaerobic conditions Fermentation usually implies that the action of microorganisms is desirable The science of fermentation is also known as zymology or zymurgy List of fermented foodsHalal food edit Halal food Islamic jurisprudence vis a vis Islamic dietary laws specifies which foods are halal lawful and which are ḥaram unlawful This is derived from commandments found in the Qur an the holy book of Islam as well as the Hadith and Sunnah libraries cataloging things Muhammad is reported to have said and done List of halal and kosher fishKosher food edit Kosher food Kosher foods are those that conform to the regulations of kashrut Jewish dietary law Food that may be consumed according to halakha Jewish law is termed kosher in English from the Ashkenazi pronunciation of the Hebrew term kasher meaning fit in this context fit for consumption Food that is not in accordance with Jewish law is called treif or treyf derived from Hebrew trafah Noodles edit Noodles The noodle is a type of staple food 25 made from some type of unleavened dough which is rolled flat and cut into one of a variety of shapes While long thin strips may be the most common many varieties of noodles are cut into waves helices tubes strings or shells or folded over or cut into other shapes Noodles are usually cooked in boiling water sometimes with cooking oil or salt added They are often pan fried or deep fried Noodles are often served with an accompanying sauce or in a soup Noodles can be refrigerated for short term storage or dried and stored for future use List of pasta List of pasta dishes List of noodles List of noodle dishes nbsp Various types of noodles commonly found in Southeast AsiaPies edit nbsp An apple piePies Pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients List of pies tarts and flansSalads edit Salads Salad is a ready to eat dish often containing leafy vegetables usually served chilled or at a moderate temperature and often served with a sauce or dressing Salads may also contain ingredients such as fruit grain meat seafood and sweets Though many salads use raw ingredients some use cooked ingredients List of saladsSandwiches edit Sandwiches Sandwich is a food item consisting of one or more types of food placed on or between slices of bread or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for some other food 26 27 28 The sandwich was originally a portable food item or finger food which began its popularity primarily in the Western World but is now found in various versions in numerous countries worldwide List of sandwiches nbsp A salad platter nbsp A sandwich prepared with chicken saladSauces edit nbsp Sauce poivrade being prepared one of many types of saucesSauces In cooking a sauce is liquid cream or semi solid food served on or used in preparing other foods Sauces are not normally consumed by themselves they add flavor moisture and visual appeal to another dish Sauce is a French word descended from the Latin salsa meaning salted Possibly the oldest sauce recorded is garum the fish sauce used by the Ancient Greeks List of saucesSnack foods edit nbsp Gorp good old raisins and peanuts is a classic trail mix and snack foodSnack food Snack food is a portion of food often smaller than a regular meal generally eaten between meals 29 Snacks come in a variety of forms including packaged and processed foods and items made from fresh ingredients at home List of snack foodsSoups edit nbsp Matzo ball soupSoups Soup is a primarily liquid food generally served warm but may be cool or cold that is made by combining ingredients such as meat and vegetables with stock juice water or another liquid Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted forming a broth List of soupsStews edit Stews Stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy Ingredients in a stew can include any combination of vegetables such as carrots potatoes beans peppers and tomatoes etc meat especially tougher meats suitable for slow cooking such as beef Poultry sausages and seafood are also used List of stews nbsp Lamb and lentil stewSee also editPortals nbsp Portal Food nbsp Portal Drink nbsp Portal BeerFood Drink Beer nbsp Portal Wine nbsp Portal Liquor nbsp Portal CoffeeWine Liquor Coffee nbsp Portal Agriculture and agronomyAgriculture and agronomy Bushfood Cuisine Dishes by main ingredient category Edible flowers Food products category Foods by cooking technique category Food products category List of ancient dishes List of antioxidants in food List of beverages List of culinary herbs and spices List of food origins Lists of foods category List of foods with religious symbolism List of organic food topics List of street foods Natural food Nutrition Organic food Seasoning Outline of food preparation Specialty foods Taboo food and drink Whole foodReferences edit food Definition amp Nutrition Encyclopedia Britannica Schlegel Rolf H J 2003 Encyclopedic Dictionary of Plant Breeding and Related Subjects Haworth Press p 177 ISBN 1 56022 950 0 Mauseth James D 2003 Botany An Introduction to Plant Biology Jones and Bartlett pp 271 272 ISBN 0 7637 2134 4 Rooting cuttings of tropical trees London Commonwealth Science Council 1993 p 11 ISBN 978 0 85092 394 0 Vainio Harri amp Bianchini Franca 2003 Fruits And Vegetables IARC p 2 ISBN 92 832 3008 6 Chang Shu Ting Phillip G Miles 1989 Mushrooms cultivation nutritional value medicinal effect and Environmental Impact CRC Press pp 4 6 ISBN 0 8493 1043 1 Arora D 1986 Mushrooms demystified Ten Speed Press p 23 ISBN 0 89815 169 4 Mattila P Suonpaa K Piironen V 2000 Functional properties of edible mushrooms Nutrition 16 7 8 694 96 doi 10 1016 S0899 9007 00 00341 5 PMID 10906601 Sabelli P A Larkins B A 2009 The Development of Endosperm in Grasses Plant Physiology 149 1 14 26 doi 10 1104 pp 108 129437 PMC 2613697 PMID 19126691 Lawrie R A Ledward D A 2006 Lawrie s meat science 7th ed Cambridge Woodhead Publishing Limited ISBN 978 1 84569 159 2 Robert E C Wildman Denis M Medeiros 2000 Advanced Human Nutrition CRC Press p 37 ISBN 0 8493 8566 0 Retrieved October 6 2013 Robert Mari Womack 2010 The Anthropology of Health and Healing Rowman amp Littlefield p 243 ISBN 978 0 7591 1044 1 Retrieved October 6 2013 a b McArdle John Humans are Omnivores Vegetarian Resource Group Retrieved October 6 2013 Kenneth F Kiple A Movable Feast Ten Millennia of Food Globalization 2007 p 22 United Nations Food amp Agriculture Organization Agriculture and Consumer Protection Dimensions of Need Staples What do people eat Retrieved 2010 10 15 Staple foods Root and Tuber Crops Archived from the original on Feb 1 2009 Staple Foods II Fruits Archived from the original on Feb 1 2009 Dimensions of Need An atlas of food and agriculture Food and Agriculture Organization of the United Nations 1995 Merriam Webster Definition of condiment Merriam Webster Dictionary Retrieved October 23 2011 Smith Andrew F 2007 The Oxford companion to American food and drink Oxford University Press pp 144 146 ISBN 978 0 19 530796 2 Retrieved March 15 2012 International Food Information Service ed 2009 Dictionary of Food Science and Technology 2nd ed Chichester UK Wiley Blackwell p 106 ISBN 978 1 4051 8740 4 Confection Define Confection at Dictionary com Dictionary reference com Retrieved on 2014 02 16 Kipfer Barbara Ann 2012 The Culinarian A Kitchen Desk Reference New York Wiley p 409 ISBN 978 1 118 11061 4 Historical Origins of Food Preservation Accessed June 2011 4 000 Year Old Noodles Found in China History Oct 12 2005 Archived from the original on February 18 2021 Abelson Jenn Arguments spread thick The Boston Globe 10 November 2006 Retrieved 27 May 2009 sandwich Merriam Webster Merriam Webster Incorporated Retrieved 29 March 2012 Foundations of Restaurant Management amp Culinary Arts Level Two Pearson 2011 p 53 ISBN 978 0 13 138022 6 Definition of Snack at Dictionary com Retrieved 2011 03 13 External links editFoodData Central United States Department of Agriculture s National Nutrient Database for Standard Reference nbsp Wikimedia Commons has media related to food nbsp Look up food in Wiktionary the free dictionary nbsp Wikivoyage has a travel guide for food nbsp Media related to Eggs at Wikimedia Commons nbsp Media related to Fruit at Wikimedia Commons nbsp Media related to Meats at Wikimedia Commons nbsp Media related to Edible mushrooms at Wikimedia Commons nbsp Media related to Edible wild plants at Wikimedia Commons nbsp Media related to Seafood at Wikimedia Commons nbsp Media related to Vegetables at Wikimedia Commons Food Release 27 Agricultural Research Service nbsp This article includes a food and beverage related list of lists Retrieved from https en wikipedia org w index php title Lists of foods amp oldid 1206040218, wikipedia, wiki, book, books, library,
