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A term used to describe a grain as well as a sugar produced from the grain, and a product produced from malt, such as a malt beverage.

A French term used in reference to a small amount of rich, strong flavored coffee usually served after meals in a small cup called a demitasse cup.

A grain syrup and food sweetener made from sprouted barley that has limited use in general baking. It is used more often for the production of beverages, such as beer, due to the concentration of enzymes for the conversion of starches to sugar, the rich supply of protein for yeast, and its distinctive malt flavor.

A liqueur, made from cocoa beans, which is available in either a dark or clear consistency. Crème de cocoa provides a sharp tasting, vanilla-chocolate tasting beverage that is most often served as an after dinner drink.

An Italian espresso that is made by using half the normal measure of water and twice the normal measure of espresso grounds.

Food that has been enhanced with nutrients in order to improve the food for a specific purpose. Nutrients, such as calcium, fiber, soy protein, and herbs to name a few, are added to food to improve the nutritional value of the product.

The Magdeburg variety and several other varieties of chicory grow very large roots that can be used as substitutes or additives, providing body and aroma, for a coffee beverage.

A family of plants native to warmer climates from the southwest United States through Central America that are used as an ingredient to produce the syrup for a variety of beverages, such as mescal, pulque, and tequila.

The beans harvested from the coffee tree, which are dried and roasted. The beans can be sold whole or ground and are brewed with water to make a popular beverage.

A form of granulated sugar that has been ground to extra-fine granules. Superfine sugar dissolves quickly in cold liquids and works well for baking, sweetening beverages, and especially in making meringues.

A soluble powder made from malted wheat flour combined with dry (powdered) milk. When added to liquid milk and ice cream, it creates a beverage with a malt flavor.

Made to fit around the neck of a bottle, a Drip Stopper may be formed into a single piece or two pieces that keep excess liquid from being spilled as the beverage is poured.

A lemon liqueur traditionally served cold in Italy that combines the juice of ripe lemons with sugar, water, and 100 proof vodka.

A strong, well-known Mexican liquor distilled from the fermented juice of the blue agave plant, a member of the lily family, that is grown in designated regions of Mexico.

An artificial sweetener that has only 1/8 of a calorie per teaspoon and is considered to be several hundred times sweeter than sugar.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A meal where people serve themselves to food that has been set up on serving tables. The meal generally includes a variety of hors d'oeuvres, soups, salads, entrees, side dishes, breads, desserts and beverages.

An appliance used as a cold storage area. It maintains a temperature of 35 to 45 degrees Fahrenheit (1.7 to 4.4 degrees Celsius).

A coarse ground salt, white or off-white in color and irregular in shape. This type of salt is used to coat the rim of a margarita glass so that the tart flavor of the beverage is enhanced by the salty taste as the drink is consumed.

An organic compound that is found naturally in various foods and plants such as cocoa beans (coffee and chocolate or chocolate milk products), tea leaves (teas), and kola nuts.