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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).

legumes
The main edible part of these pod-shaped fruits is their seeds, consumed fresh, dried or sprouted; if dried, they often require soaking before they can be cooked.

fruits
Usually sweet vegetables, primarily consumed at breakfast, as a snack or for dessert, and used extensively in pastry and candy making.

cereal products
Cereals that have been processed in various ways to make ground (flour, semolina), unground (rice) or manufactured products (bread, pasta, noodles).

coffee and infusions
Aromatic beverages derived from ground beans (coffee) or dried plants (tea, herbal tea) that are combined with boiling water.

dairy products
Foods produced by processing fresh milk; they are used daily in Western countries, where they are known for their high calcium content.

meat
Flesh of slaughter animals, consumed as food; a distinction is usually made between red meat, such as beef and lamb, and white meat, such as veal and pork.

foodHumans eat a wide variety of foodstuffs derived directly or indirectly from vegetable or animal sources.

farmsteadAll the structures belonging to an agricultural concern and used as dwellings or in its operation.

mushroomsVegetable that grows in damp cool places; its edible varieties are served as condiments or as an ingredient in a variety of foods.

seaweedUsually aquatic vegetables used in cooking or as dietary supplements; they are primarily produced and eaten by the Japanese.

spicesPlant substances, often of exotic origin, used primarily for their flavor and pungency to enhance the taste of various recipes.

condimentsNatural or artificial substances used in cooking to bring out the flavor in a dish or to complement it.

herbsAromatic fresh or dried plants used separately or mixed to bring out the flavor of recipes; they often make excellent infusions.

cerealPlants that are often cultivated on a large scale; their grains have been a major food staple for humans and certain domestic animals for centuries.

chocolateSmooth paste made with cocoa and sugar, extensively used in making candy and pastry and often eaten plain, as bars or squares.

sugarSweet-tasting foodstuff derived from certain plants; the most common varieties of sugar come from sugarcane and sugar beets.

fats and oilsAnimal or vegetable fatty acids in solid or liquid form generally used to cook, flavor, thicken or preserve foods.

variety meatEdible parts of slaughter animals, apart from the meat.

gameWild animals that can legally be hunted and eaten as food; includes large and small game animals and game birds.

poultryTerm that refers to barnyard fowl, most of which have been domesticated for centuries and are now mass-produced.

eggsFoodstuff that female fowl, especially hens, produce by laying; there are many ways of preparing them: e.g., soft-boiled, scrambled and in omelettes.

delicatessenFoodstuff 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.

mollusksUsually marine-dwelling, soft-bodied invertebrates; some have shells and are sold live.

crustaceansAquatic invertebrates having a carapace over their bodies; they are sold live, frozen (raw or cooked) or canned.

cartilaginous fishesFish with skeletons made of cartilage rather than bones; their flesh usually contains no bones.

bony fishesFish with smooth flat scales and a rigid skeleton; the various species make up the largest group of fish.

supermarketA 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.

vegetablesPlants 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).

legumesThe main edible part of these pod-shaped fruits is their seeds, consumed fresh, dried or sprouted; if dried, they often require soaking before they can be cooked.

fruitsUsually sweet vegetables, primarily consumed at breakfast, as a snack or for dessert, and used extensively in pastry and candy making.

cereal productsCereals that have been processed in various ways to make ground (flour, semolina), unground (rice) or manufactured products (bread, pasta, noodles).

coffee and infusionsAromatic beverages derived from ground beans (coffee) or dried plants (tea, herbal tea) that are combined with boiling water.

dairy productsFoods produced by processing fresh milk; they are used daily in Western countries, where they are known for their high calcium content.

meatFlesh of slaughter animals, consumed as food; a distinction is usually made between red meat, such as beef and lamb, and white meat, such as veal and pork.

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).

legumes
The main edible part of these pod-shaped fruits is their seeds, consumed fresh, dried or sprouted; if dried, they often require soaking before they can be cooked.

fruits
Usually sweet vegetables, primarily consumed at breakfast, as a snack or for dessert, and used extensively in pastry and candy making.

cereal products
Cereals that have been processed in various ways to make ground (flour, semolina), unground (rice) or manufactured products (bread, pasta, noodles).

coffee and infusions
Aromatic beverages derived from ground beans (coffee) or dried plants (tea, herbal tea) that are combined with boiling water.

dairy products
Foods produced by processing fresh milk; they are used daily in Western countries, where they are known for their high calcium content.

meat
Flesh of slaughter animals, consumed as food; a distinction is usually made between red meat, such as beef and lamb, and white meat, such as veal and pork.