Agriculture: Food and Nutrition in Credo Reference : Prepared Food

A commercial establishment where meals can be bought and eaten.

Fast food now pervades every aspect of American life. It dominates the landscape, expands the waistline, employs many teenagers at the start of their working careers, and serves as a primary wedge for the export of American culture.

In The Dictionary of Alternatives
Set up in 1986 by Carlo Petrini in Italy to resist the onslaught of fast food and the standardization of taste. It aims to preserve local cuisine, traditional food products and know-how within eco-regions.

Food made from grains that have been ground into flour or meal, moistened and kneaded into a dough, and then baked.

Dairy product obtained by churning the fat from milk until it solidifies. In most areas the milk of cows is the basis, but elsewhere that of goats, sheep, and mares has been used.

Sweet sugar- or chocolate-based confection.

The milk of various animals has been used in the making of cheese: the milk of mares and goats by the ancient Greeks, camel's milk by the early Egyptians, and reindeer's milk by the Laplanders. Sheep's milk and goat's milk are still widely used, but cow's milk is most common. The milk may be raw or pasteurized, sweet or sour, whole, skimmed, or with cream added.

General term for the products of the seeds of the cacao or chocolate tree, used for making beverages or confectionery. The flavor of chocolate depends not only on the quality of the cocoa nibs (the remainder after the seeds are fermented, dried, and roasted) and the flavorings but also on a complex process of grinding, heating, and blending.

Rich, creamy, frozen confectionery, made commercially from the early 20th century from various milk products, sugar, and fruit and nut flavourings, usually with additives to improve keeping qualities and ease of serving.

A dough made with flour, water and eggs, shaped into a variety of forms such as spaghetti, macaroni, lasagne, etc.