A quick bread with added sultanas and raisins.

Also known as a base, any substance with a pH higher than a 7.

An ancient waxy substance found buried in peat bogs, particularly in Ireland and Great Britain.

A type of Irish casserole made of minced meat with a crust or topping of mashed potato. The recipe has many variations, but the defining ingredients are minced red meat cooked in a gravy or sauce with onions, and topped with a layer of mashed potato before it is baked.

A number of bitter organic substances with alkaline properties found often in plants and sometimes in drugs.

A doughy, white bread bun (roll) speciality, sold in two varieties: "soft" and "crusty".

An Irish dish which is often made to use up leftovers, and therefore without a specific recipe. Commonly consists of layers of roughly sliced pork and rashers, chunky potatoes, sliced onion, salt, pepper, and herbs.

Sauce made by adding lemon juice and liaison to Veloute made from veal stock.

A distinct regional type of blood sausage originating in the United Kingdom and Ireland.

An Irish dish, made by combining mashed potatoes and chopped scallions with butter, milk and optionally, salt and pepper.

The base molecular component of proteins.

Traditional Irish potato pancake. There are many recipes but all contain finely grated, raw potatoes and all are served fried.

An Irish dish made of boiled pigs' feet which are then typically battered and fried. They are traditionally eaten by hand.

A mixture of sodium bicarbonate and one or more acids, generally the cream of tartar or sodium aluminum sulfate, used to leaven baked goods. It releases carbon dioxide gases if moisture is present. Single-acting baking powder released CO2 in the presence of moisture only. Double-acting baking powder releases CO2 upon contact with moisture and more gas is released when the heat is applied.

This Irish dish is commonly made with only four ingredients: potatoes, butter, milk and kale.

Restaurant service in which the waiter takes the orders and brings the food to the table.

At or toward the front of an object.

Also known as first courses, small portioned hot or cold foods.

The process of adding citric or acetic acid to water, used to preserve color, to clean aluminum or to soak kidneys and game.

A clear jelly usually made from a clarified butter stock thickened with gelatin, used to coat foods with a strong reflective glaze.

Menu in which items and beverages are priced individually

Those that thrive on oxygen.

Those that are able to live and grow without the presence of oxygen.

A preparation style where vegetables are marinated in olive oil, lemon juice, and herbs and served cold.

A substance that neutralizes a base (alkaline) in a liquid solution. Foods like citrus juice, vinegar, and wine that have a sour or sharp flavor. Acids have a PH of less than 7.

French term for cooking until the ideal degree of doneness. When referred to meat, it means medium rare.

Boneless chicken breast with the first wing bone still attached.

The period where freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate, or the period during with freshly milled flour is allowed to rest so it whitens and produces less sticky dough.

Substances added to many foods to prevent spoilage or to improve appearance, texture, flavor or nutrition. They might be synthetic materials copied from nature or naturally occurring substances.

To incorporate air into a mixture by sifting or mixing.