food Humans eat a wide variety of foodstuffs derived directly or indirectly from vegetable or animal sources.
farmstead All the structures belonging to an agricultural concern and used as dwellings or in its operation.
mushrooms Vegetable that grows in damp cool places; its edible varieties are served as condiments or as an ingredient in a variety of foods.
seaweed Usually aquatic vegetables used in cooking or as dietary supplements; they are primarily produced and eaten by the Japanese.
spices Plant substances, often of exotic origin, used primarily for their flavor and pungency to enhance the taste of various recipes.
condiments Natural or artificial substances used in cooking to bring out the flavor in a dish or to complement it.
herbs Aromatic fresh or dried plants used separately or mixed to bring out the flavor of recipes; they often make excellent infusions.
cereal Plants that are often cultivated on a large scale; their grains have been a major food staple for humans and certain domestic animals for centuries.
chocolate Smooth paste made with cocoa and sugar, extensively used in making candy and pastry and often eaten plain, as bars or squares.
sugar Sweet-tasting foodstuff derived from certain plants; the most common varieties of sugar come from sugarcane and sugar beets.
fats and oils Animal or vegetable fatty acids in solid or liquid form generally used to cook, flavor, thicken or preserve foods.
variety meat Edible parts of slaughter animals, apart from the meat.
game Wild animals that can legally be hunted and eaten as food; includes large and small game animals and game birds.
poultry Term that refers to barnyard fowl, most of which have been domesticated for centuries and are now mass-produced.
eggs Foodstuff that female fowl, especially hens, produce by laying; there are many ways of preparing them: e.g., soft-boiled, scrambled and in omelettes.
delicatessen Foodstuff made from the meat (usually pork) or offal of various animals; among the many different varieties, some can be consumed as is, some are cooked.
mollusks Usually marine-dwelling, soft-bodied invertebrates; some have shells and are sold live.
crustaceans Aquatic invertebrates having a carapace over their bodies; they are sold live, frozen (raw or cooked) or canned.
cartilaginous fishes Fish with skeletons made of cartilage rather than bones; their flesh usually contains no bones.
bony fishes Fish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.
supermarket A large self-service store that sells food and various everyday household goods; the part accessible to shoppers is surrounded by service areas reserved for storage and for preparing and preserving merchandise.
vegetables Plants used as foodstuffs; a simple way to classify vegetables is to group them according to their edible part. The sweet fruit category of plants constitutes another food category (fruits).