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The pomelo ( ), "Citrus maxima", is the largest citrus fruit from the family Rutaceae and the principal ancestor of the grapefruit. It is a natural, non-hybrid, citrus fruit, native to Southeast Asia. Similar in taste to a sweet grapefruit, the pomelo is commonly consumed and used for festive occasions throughout Southeast Asia. As with the grapefruit, phytochemicals in the pomelo have the potential for drug interactions.

Answer: Pomelo


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Breadfruit ("Artocarpus altilis") is a species of flowering tree in the mulberry and jackfruit family (Moraceae) believed to be a domesticated descendant of "Artocarpus camansi" originating in New Guinea, the Maluku Islands, and the Philippines. It was initially spread to Oceania via the Austronesian expansion. It was further spread to other tropical regions of the world during the Colonial Era. British and French navigators introduced a few Polynesian seedless varieties to Caribbean islands during the late 18th century. Today it is grown in some 90 countries throughout South and Southeast Asia, the Pacific Ocean, the Caribbean, Central America and Africa. Its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.The trees have been widely planted in tropical regions, including lowland Central America, northern South America, and the Caribbean. In addition to the fruit serving as a staple food in many cultures, the light, sturdy timber of breadfruit has been used for outriggers, ships, and houses in the tropics.Breadfruit is closely related to "Artocarpus camansi" (breadnut or seeded breadfruit) of New Guinea, the Maluku Islands, and the Philippines, "Artocarpus blancoi" ("tipolo" or "antipolo") of the Philippines, and "Artocarpus mariannensis" ("dugdug") of Micronesia, all of which are sometimes also referred to as "breadfruit". It is also closely related to the jackfruit.

Answer: Breadfruit


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The jackfruit ("Artocarpus heterophyllus"), also known as jack tree, is a species of tree in the fig, mulberry, and breadfruit family (Moraceae). Its origin is in the region between the Western Ghats of southern India, all of Bangladesh, Sri Lanka and the rainforests of the Philippines, Indonesia, and Malaysia.The jack tree is well-suited to tropical lowlands, and is widely cultivated throughout tropical regions of the world. It bears the largest fruit of all trees, reaching as much as 55 (kg) in weight, 90 (cm) in length, and 50 (cm) in diameter. A mature jack tree produces some 200 fruits per year, with older trees bearing up to 500 fruits in a year. The jackfruit is a multiple fruit composed of hundreds to thousands of individual flowers, and the fleshy petals of the unripe fruit are eaten. The ripe fruit is sweet (depending on variety) and is more often used for desserts. Canned green jackfruit has a mild taste and meat-like texture that lends itself to being called a "vegetable meat".Jackfruit is commonly used in South and Southeast Asian cuisines. Both ripe and unripe fruits are consumed. It is available internationally canned or frozen and in chilled meals as are various products derived from the fruit such as noodles and chips.

Answer: Jackfruit


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The Concord grape is a cultivar derived from the grape species "Vitis labrusca" (also known as fox grape) that are used as table grapes, wine grapes and juice grapes. They are often used to make grape jelly, grape juice, grape pies, grape-flavored soft drinks, and candy. The grape is sometimes used to make wine, particularly sacramental kosher wine. Traditionally, most commercially produced Concord wines have been finished sweet, but dry versions are possible if adequate fruit ripeness is achieved. The grape is named after the town in Massachusetts where it was developed.The skin of a Concord grape is typically dark blue or purple, and often is covered with a lighter-coloured epicuticular wax "bloom" that can be rubbed off. It is a slip-skin variety, meaning that the skin is easily separated from the fruit. Concord grapes have large seeds and are highly aromatic. The Concord grape is particularly prone to the physiological disorder black spot.In the United States 417,800 tons were produced in 2011. The major growing areas are the Finger Lakes District of New York, Lake Erie, Lake Ontario, Southwestern Michigan, and the Yakima Valley in Washington. They are sometimes found growing wild.

Answer: Concord grape


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The Concord grape is a cultivar derived from the grape species "Vitis labrusca" (also known as fox grape) that are used as table grapes, wine grapes and juice grapes. They are often used to make grape jelly, grape juice, grape pies, grape-flavored soft drinks, and candy. The grape is sometimes used to make wine, particularly sacramental kosher wine. Traditionally, most commercially produced Concord wines have been finished sweet, but dry versions are possible if adequate fruit ripeness is achieved. The grape is named after the town in Massachusetts where it was developed.The skin of a Concord grape is typically dark blue or purple, and often is covered with a lighter-coloured epicuticular wax "bloom" that can be rubbed off. It is a slip-skin variety, meaning that the skin is easily separated from the fruit. Concord grapes have large seeds and are highly aromatic. The Concord grape is particularly prone to the physiological disorder black spot.In the United States 417,800 tons were produced in 2011. The major growing areas are the Finger Lakes District of New York, Lake Erie, Lake Ontario, Southwestern Michigan, and the Yakima Valley in Washington. They are sometimes found growing wild.

Answer: Concord grape


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The Concord grape is a cultivar derived from the grape species "Vitis labrusca" (also known as fox grape) that are used as table grapes, wine grapes and juice grapes. They are often used to make grape jelly, grape juice, grape pies, grape-flavored soft drinks, and candy. The grape is sometimes used to make wine, particularly sacramental kosher wine. Traditionally, most commercially produced Concord wines have been finished sweet, but dry versions are possible if adequate fruit ripeness is achieved. The grape is named after the town in Massachusetts where it was developed.The skin of a Concord grape is typically dark blue or purple, and often is covered with a lighter-coloured epicuticular wax "bloom" that can be rubbed off. It is a slip-skin variety, meaning that the skin is easily separated from the fruit. Concord grapes have large seeds and are highly aromatic. The Concord grape is particularly prone to the physiological disorder black spot.In the United States 417,800 tons were produced in 2011. The major growing areas are the Finger Lakes District of New York, Lake Erie, Lake Ontario, Southwestern Michigan, and the Yakima Valley in Washington. They are sometimes found growing wild.

Answer: Concord grape


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A pumpkin seed, also known in North America as a pepita (from the Mexican , "little seed of squash"), is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically flat and asymmetrically oval, have a white outer husk, and are light green in color after the husk is removed. Some cultivars are huskless, and are grown only for their edible seed. The seeds are nutrient- and calorie-rich, with an especially high content of fat (particularly linoleic acid and oleic acid), protein, dietary fiber, and numerous micronutrients. "Pumpkin seed" can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product used as a snack.

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A pumpkin seed, also known in North America as a pepita (from the Mexican , "little seed of squash"), is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically flat and asymmetrically oval, have a white outer husk, and are light green in color after the husk is removed. Some cultivars are huskless, and are grown only for their edible seed. The seeds are nutrient- and calorie-rich, with an especially high content of fat (particularly linoleic acid and oleic acid), protein, dietary fiber, and numerous micronutrients. "Pumpkin seed" can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product used as a snack.

Answer: Pumpkin seed


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A pumpkin seed, also known in North America as a pepita (from the Mexican , "little seed of squash"), is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically flat and asymmetrically oval, have a white outer husk, and are light green in color after the husk is removed. Some cultivars are huskless, and are grown only for their edible seed. The seeds are nutrient- and calorie-rich, with an especially high content of fat (particularly linoleic acid and oleic acid), protein, dietary fiber, and numerous micronutrients. "Pumpkin seed" can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product used as a snack.

Answer: Pumpkin seed


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The Brazil nut ("Bertholletia excelsa") is a South American tree in the family Lecythidaceae, and it is also the name of the tree's commercially harvested edible seeds. It is one of the largest and longest-lived trees in the Amazon rainforest. The fruit and its nutshell – containing the edible Brazil nut – are relatively large, possibly weighing as much as 2 (kg) in total weight. As food, Brazil nuts are notable for diverse content of micronutrients, especially a high amount of selenium. The wood of the Brazil nut tree is prized for its quality in carpentry, flooring, and heavy construction.

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The Brazil nut ("Bertholletia excelsa") is a South American tree in the family Lecythidaceae, and it is also the name of the tree's commercially harvested edible seeds. It is one of the largest and longest-lived trees in the Amazon rainforest. The fruit and its nutshell – containing the edible Brazil nut – are relatively large, possibly weighing as much as 2 (kg) in total weight. As food, Brazil nuts are notable for diverse content of micronutrients, especially a high amount of selenium. The wood of the Brazil nut tree is prized for its quality in carpentry, flooring, and heavy construction.

Answer: Brazil nut


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The Brazil nut ("Bertholletia excelsa") is a South American tree in the family Lecythidaceae, and it is also the name of the tree's commercially harvested edible seeds. It is one of the largest and longest-lived trees in the Amazon rainforest. The fruit and its nutshell – containing the edible Brazil nut – are relatively large, possibly weighing as much as 2 (kg) in total weight. As food, Brazil nuts are notable for diverse content of micronutrients, especially a high amount of selenium. The wood of the Brazil nut tree is prized for its quality in carpentry, flooring, and heavy construction.

Answer: Brazil nut


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The Brazil nut ("Bertholletia excelsa") is a South American tree in the family Lecythidaceae, and it is also the name of the tree's commercially harvested edible seeds. It is one of the largest and longest-lived trees in the Amazon rainforest. The fruit and its nutshell – containing the edible Brazil nut – are relatively large, possibly weighing as much as 2 (kg) in total weight. As food, Brazil nuts are notable for diverse content of micronutrients, especially a high amount of selenium. The wood of the Brazil nut tree is prized for its quality in carpentry, flooring, and heavy construction.

Answer: Brazil nut


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The Brazil nut ("Bertholletia excelsa") is a South American tree in the family Lecythidaceae, and it is also the name of the tree's commercially harvested edible seeds. It is one of the largest and longest-lived trees in the Amazon rainforest. The fruit and its nutshell – containing the edible Brazil nut – are relatively large, possibly weighing as much as 2 (kg) in total weight. As food, Brazil nuts are notable for diverse content of micronutrients, especially a high amount of selenium. The wood of the Brazil nut tree is prized for its quality in carpentry, flooring, and heavy construction.

Answer: Brazil nut


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The sunflower seed is the seed of the sunflower ("Helianthus annuus"). There are three types of commonly used sunflower seeds: linoleic (most common), high oleic, and sunflower oil seeds. Each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats. The information in this article refers mainly to the linoleic variety.For commercial purposes, sunflower seeds are usually classified by the pattern on their husks. If the husk is solid black, the seeds are called black oil sunflower seeds. The crops may be referred to as oilseed sunflower crops. These seeds are usually pressed to extract their oil. Striped sunflower seeds are primarily eaten as a snack food; as a result, they may be called confectionery sunflower seeds.The term "sunflower seed" is actually a misnomer when applied to the seed in its pericarp (hull). Botanically speaking, it is a cypsela. When dehulled, the edible remainder is called the sunflower kernel or heart.

Answer: Sunflower seed


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The sunflower seed is the seed of the sunflower ("Helianthus annuus"). There are three types of commonly used sunflower seeds: linoleic (most common), high oleic, and sunflower oil seeds. Each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats. The information in this article refers mainly to the linoleic variety.For commercial purposes, sunflower seeds are usually classified by the pattern on their husks. If the husk is solid black, the seeds are called black oil sunflower seeds. The crops may be referred to as oilseed sunflower crops. These seeds are usually pressed to extract their oil. Striped sunflower seeds are primarily eaten as a snack food; as a result, they may be called confectionery sunflower seeds.The term "sunflower seed" is actually a misnomer when applied to the seed in its pericarp (hull). Botanically speaking, it is a cypsela. When dehulled, the edible remainder is called the sunflower kernel or heart.

Answer: Sunflower seed


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The sunflower seed is the seed of the sunflower ("Helianthus annuus"). There are three types of commonly used sunflower seeds: linoleic (most common), high oleic, and sunflower oil seeds. Each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats. The information in this article refers mainly to the linoleic variety.For commercial purposes, sunflower seeds are usually classified by the pattern on their husks. If the husk is solid black, the seeds are called black oil sunflower seeds. The crops may be referred to as oilseed sunflower crops. These seeds are usually pressed to extract their oil. Striped sunflower seeds are primarily eaten as a snack food; as a result, they may be called confectionery sunflower seeds.The term "sunflower seed" is actually a misnomer when applied to the seed in its pericarp (hull). Botanically speaking, it is a cypsela. When dehulled, the edible remainder is called the sunflower kernel or heart.

Answer: Sunflower seed


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The sunflower seed is the seed of the sunflower ("Helianthus annuus"). There are three types of commonly used sunflower seeds: linoleic (most common), high oleic, and sunflower oil seeds. Each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats. The information in this article refers mainly to the linoleic variety.For commercial purposes, sunflower seeds are usually classified by the pattern on their husks. If the husk is solid black, the seeds are called black oil sunflower seeds. The crops may be referred to as oilseed sunflower crops. These seeds are usually pressed to extract their oil. Striped sunflower seeds are primarily eaten as a snack food; as a result, they may be called confectionery sunflower seeds.The term "sunflower seed" is actually a misnomer when applied to the seed in its pericarp (hull). Botanically speaking, it is a cypsela. When dehulled, the edible remainder is called the sunflower kernel or heart.

Answer: Sunflower seed


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Coleslaw (from the Dutch term "koolsla" meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

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Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, such as toothpaste, soaps, or cosmetics. Cloves are available throughout the year owing to different harvest seasons across various countries.

Answer: Clove


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Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, such as toothpaste, soaps, or cosmetics. Cloves are available throughout the year owing to different harvest seasons across various countries.

Answer: Clove


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Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable.Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in Sardinia (Mediterranean area) and was cultivated in around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548, though literary evidence suggests parsley was used in England in the Middle Ages, as early as the Anglo-Saxon period.

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Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable.Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in Sardinia (Mediterranean area) and was cultivated in around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548, though literary evidence suggests parsley was used in England in the Middle Ages, as early as the Anglo-Saxon period.

Answer: Parsley


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Paprika (US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from "Capsicum annuum" varietals in the Longum Group, which also includes chili peppers, but the peppers used for paprika tend to be milder and have thinner flesh. In some languages, but not English, the word "paprika" also refers to the plant and the fruit from which the spice is made, as well as to peppers in the Grossum Group (e.g. bell peppers).All capsicum varieties are descended from wild ancestors in North America, in particular Central Mexico, where they have been cultivated for centuries. The peppers were subsequently introduced to the Old World, when peppers were brought to Spain in the 16th century. The seasoning is used to add color and flavor to many types of dishes in diverse cuisines.The trade in paprika expanded from the Iberian Peninsula to Africa and Asia and ultimately reached Central Europe through the Balkans, which was then under Ottoman rule. This helps explain the Hungarian origin of the English term. In Spanish, paprika has been known as "pimentón" since the 16th century, when it became a typical ingredient in the cuisine of western Extremadura. Despite its presence in Central Europe since the beginning of Ottoman conquests, it did not become popular in Hungary until the late 19th century.Paprika can range from mild to hot – the flavor also varies from country to country – but almost all plants grown produce the sweet variety. Sweet paprika is mostly composed of the pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, ovules, and calyces. The red, orange or yellow color of paprika is due to its content of carotenoids.

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Poppy seed is an oilseed obtained from the opium poppy ("Papaver somniferum"). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, especially in Central Europe and South Asia, where it is legally grown and sold in shops. The seeds are used whole or ground into meal as an ingredient in many foods – especially in pastry and bread – and they are pressed to yield poppyseed oil.

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Poppy seed is an oilseed obtained from the opium poppy ("Papaver somniferum"). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, especially in Central Europe and South Asia, where it is legally grown and sold in shops. The seeds are used whole or ground into meal as an ingredient in many foods – especially in pastry and bread – and they are pressed to yield poppyseed oil.

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Poppy seed is an oilseed obtained from the opium poppy ("Papaver somniferum"). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, especially in Central Europe and South Asia, where it is legally grown and sold in shops. The seeds are used whole or ground into meal as an ingredient in many foods – especially in pastry and bread – and they are pressed to yield poppyseed oil.

Answer: Poppy seed


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Tomato sauce (also known as salsa roja in Spanish or salsa di pomodoro in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.In countries such as the United Kingdom, India, Australia, New Zealand, and South Africa, the term "tomato sauce" is used to describe a condiment similar to what Americans call tomato ketchup. In some of these countries, both terms are used for the condiment.

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Tomato sauce (also known as salsa roja in Spanish or salsa di pomodoro in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.In countries such as the United Kingdom, India, Australia, New Zealand, and South Africa, the term "tomato sauce" is used to describe a condiment similar to what Americans call tomato ketchup. In some of these countries, both terms are used for the condiment.

Answer: Tomato sauce


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Tomato sauce (also known as salsa roja in Spanish or salsa di pomodoro in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.In countries such as the United Kingdom, India, Australia, New Zealand, and South Africa, the term "tomato sauce" is used to describe a condiment similar to what Americans call tomato ketchup. In some of these countries, both terms are used for the condiment.

Answer: Tomato sauce


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Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, and rouille.Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel.Commercial eggless imitations are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans.

Answer: Mayonnaise


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Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, and rouille.Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel.Commercial eggless imitations are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans.

Answer: Mayonnaise


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Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, and rouille.Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel.Commercial eggless imitations are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans.

Answer: Mayonnaise


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Yogurt (; , from , also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.Yogurt is produced using a culture of "Lactobacillus delbrueckii" subsp. "bulgaricus" and "Streptococcus thermophilus" bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter.To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form curds. After heating, the milk is allowed to cool to about 45 °C (113 °F). The bacterial culture is mixed in, and a warm temperature of 30–45 °C (86–113 °F) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.

Answer: Yogurt


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Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives, or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus "Mucor miehei", but others have been extracted from various species of the "Cynara" thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.Cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

Answer: Cheese


Question: which category of food is shown in the image?

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Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives, or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus "Mucor miehei", but others have been extracted from various species of the "Cynara" thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.Cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

Answer: Cheese


Question: what is this food?

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Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives, or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus "Mucor miehei", but others have been extracted from various species of the "Cynara" thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.Cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

Answer: Cheese


Question: which type of food is depicted in the image?

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Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops.

Answer: Dough


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Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops.

Answer: Dough


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Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops.

Answer: Dough


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Spare ribs (also side ribs or spareribs) are a variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones and also between them. Spare ribs (pork) are distinguished from short ribs, which are beef.Pork spare ribs are cooked and eaten in various cuisines around the world. They are especially popular in Chinese and American Chinese cuisine, in which they are generally called "paigu" (), and in the cuisine of the Southern United States.

Answer: Spare ribs


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Pepper steak () is a stir-fried Chinese dish consisting of sliced beef steak (often flank, sirloin, or round) cooked with sliced bell peppers, bamboo shoots and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch. Sliced onions and bean sprouts are also frequent additions to the recipe.Evidence for the dish's existence in the United States dates from at least 1948. The dish originated from Fujian cuisine, where it was known as qīngjiāo ròusī (青椒炒肉絲). In the original dish the meat used was pork and the seasonings were relatively light compared to pepper steak.Similar adaptations of the Chinese "qīngjiāoròusī" (; ) include "gochu-japchae" (; "pepper "japchae"") found in Korean Chinese cuisine and "chinjao-rōsu" (青椒肉絲) found in Japanese Chinese cuisine.

Answer: Pepper steak


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Pepper steak () is a stir-fried Chinese dish consisting of sliced beef steak (often flank, sirloin, or round) cooked with sliced bell peppers, bamboo shoots and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch. Sliced onions and bean sprouts are also frequent additions to the recipe.Evidence for the dish's existence in the United States dates from at least 1948. The dish originated from Fujian cuisine, where it was known as qīngjiāo ròusī (青椒炒肉絲). In the original dish the meat used was pork and the seasonings were relatively light compared to pepper steak.Similar adaptations of the Chinese "qīngjiāoròusī" (; ) include "gochu-japchae" (; "pepper "japchae"") found in Korean Chinese cuisine and "chinjao-rōsu" (青椒肉絲) found in Japanese Chinese cuisine.

Answer: Pepper steak


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is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ‘tempura’ comes from the Latin word tempora, a term referring to times of fasting when the church dictated that Catholics go meatless.

Answer: Tempura


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is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ‘tempura’ comes from the Latin word tempora, a term referring to times of fasting when the church dictated that Catholics go meatless.

Answer: Tempura


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Draught beer, also spelt draft, is beer served from a cask or keg rather than from a bottle or can. Draught beer served from a pressurised keg is also known as

Answer: Draught beer


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Draught beer, also spelt draft, is beer served from a cask or keg rather than from a bottle or can. Draught beer served from a pressurised keg is also known as

Answer: Draught beer


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Draught beer, also spelt draft, is beer served from a cask or keg rather than from a bottle or can. Draught beer served from a pressurised keg is also known as

Answer: Draught beer


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Red wine is a type of wine made from dark-colored grape varieties. The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments present in the skin of the grape. Much of the red wine production process involves extraction of color and flavor components from the grape skin.

Answer: Red wine


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Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While the phrase commonly refers to champagne, European Union countries legally reserve that term for products exclusively produced in the Champagne region of France. Sparkling wine is usually either white or rosé, but there are examples of red sparkling wines such as the Italian Brachetto, Bonarda and Lambrusco, and the Australian sparkling Shiraz. The sweetness of sparkling wine can range from very dry "brut" styles to sweeter "doux" varieties (French for 'hard' and 'soft', respectively).The sparkling quality of these wines comes from its carbon dioxide content and may be the result of natural fermentation, either in a bottle, as with the traditional method, in a large tank designed to withstand the pressures involved (as in the Charmat process), or as a result of simple carbon dioxide injection in some cheaper sparkling wines.In European Union countries, the word "champagne" is reserved by law only for sparkling wine from the Champagne region of France. The French terms "Mousseux" and "Crémant" refer to sparkling wine not made in the Champagne region, such as Blanquette de Limoux produced in Southern France. Sparkling wines are produced around the world, and are often referred to by their local name or region, such as Prosecco, Franciacorta, Trento DOC, Oltrepò Pavese Metodo Classico and Asti from Italy (the generic Italian term for sparkling wine being "spumante"), Espumante from Portugal, Cava from Spain, and Cap Classique from South Africa. Sparkling wines have been produced in Central and Eastern Europe since the early 19th-century. "Champagne" was further popularised in the region, late in the century, when József Törley started production in Hungary using French methods, learned as an apprentice in Reims. Törley has since become one of the largest European producers of sparkling wine. The United States is a significant producer of sparkling wine today, with producers in numerous states. Recently, production of sparkling wine has restarted in wine from the United Kingdom after a long hiatus.

Answer: Sparkling wine


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Table wine (rarely abbreviated TW) is a wine term with two different meanings: a style of wine and a quality level within wine classification.In the United States, the term primarily designates a wine style: an ordinary wine which is not fortified or expensive and is not usually sparkling.In the European Union wine regulations, the term is the lower of two overall quality categories, the higher of which is "quality wines produced in specified regions" (QWPSR). All levels of national wine classification systems within the EU correspond to either TW or QWPSR, although the terms that actually appear on wine labels are defined by national wine laws with the EU regulations as a framework.Most EU countries have a national classification called "table wine" in the country's official language. Examples include "vin de table" in France, "vino da tavola" in Italy, "vino de mesa" in Spain, "vinho de mesa" in Portugal, "Tafelwein" in Germany, and "επιτραπέζιος οίνος" ("epitrapézios oínos") in Greece. These classifications generally represent the lowest level of classification in their country.

Answer: Table wine


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An eau de vie (French for spirit, literally "water of life") is a clear, colourless fruit brandy that is produced by means of fermentation and double distillation. The fruit flavor is typically very light.In English-speaking countries, "eau de vie" refers to a distilled beverage made from fruit other than grapes. Similar terms may be local translations or may specify the fruit used to produce it. Although "eau de vie" is a French term, similar beverages are produced in other countries (e.g., German" Schnaps", Greek "ρακί", Turkish "rakı", Balkan "rakia", Romanian "țuică", Czech and Slovak "pálenka", Hungarian "pálinka", and Sri Lankan coconut "arrack"). In French, however, "eau de vie" is a generic term for distilled spirits. The proper French term for fruit brandy is "eau-de-vie de fruit", while "eau-de-vie de vin" means wine spirit (brandy), and several further categories of spirits (distilled from grape pomace, lees of wine, beer, cereals, etc.) are also legally defined as "eau-de-vie" in a similar fashion. Many "eaux de vie" made from fruits, wine, pomace, or rye have a protected designation of origin within the European Union.

Answer: Eau de vie


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Rye ("Secale cereale") is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to both wheat ("Triticum") and barley (genus "Hordeum"). Rye grain is used for flour, bread, beer, crispbread, some whiskeys, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries or by being rolled, similar to rolled oats.Rye is a cereal grain and should not be confused with ryegrass, which is used for lawns, pasture, and as hay for livestock.

Answer: Rye


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Sour mash (or sourmash) is a process used in the distilling industry that uses material from an older batch of mash to start the fermentation of a new batch, analogous to the making of sourdough bread with a starter. The term can also be used as the name of the type of mash used in such a process, and a bourbon made using this process can be referred to as a "sour mash bourbon".Sour beer may also be created with this process.

Answer: Sour mash


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A liqueur (; ; ) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle.Liqueurs are historical descendants of herbal medicines. They were made in Italy as early as the 13th century, often prepared by monks (for example, Chartreuse). Today they are produced all over the world, commonly served neat, over ice, with coffee, in cocktails, and used in cooking.

Answer: Liqueur


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Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless, and because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word "distilled" on the label. And while Pastis is a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of both aniseed and licorice root extracts. Sambuca is essentially an anisette of Italian origin that requires a high minimum (350g/L) sugar content.The liqueur is often mixed with water or poured over ice cubes because of its strong flavour.

Answer: Anisette


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Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless, and because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word "distilled" on the label. And while Pastis is a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of both aniseed and licorice root extracts. Sambuca is essentially an anisette of Italian origin that requires a high minimum (350g/L) sugar content.The liqueur is often mixed with water or poured over ice cubes because of its strong flavour.

Answer: Anisette


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Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless, and because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word "distilled" on the label. And while Pastis is a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of both aniseed and licorice root extracts. Sambuca is essentially an anisette of Italian origin that requires a high minimum (350g/L) sugar content.The liqueur is often mixed with water or poured over ice cubes because of its strong flavour.

Answer: Anisette


Question: what is this food?

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Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless, and because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word "distilled" on the label. And while Pastis is a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of both aniseed and licorice root extracts. Sambuca is essentially an anisette of Italian origin that requires a high minimum (350g/L) sugar content.The liqueur is often mixed with water or poured over ice cubes because of its strong flavour.

Answer: Anisette


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The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages. A popular variation, the vodka martini, uses vodka instead of gin for the cocktail's base spirit.

Answer: Vodka martini


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The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages. A popular variation, the vodka martini, uses vodka instead of gin for the cocktail's base spirit.

Answer: Vodka martini


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The whiskey sour is a mixed drink containing whiskey (often bourbon), lemon juice, sugar, and optionally, a dash of egg white. It is a type of sour, a mixed drink with a base spirit, citrus juice, and a sweetener.With egg white included, it is sometimes called a Boston Sour; when the whiskey used is a Scotch, it is called a Scotch Sour. With a few bar spoons of full-bodied red wine floated on top, it is often referred to as a New York Sour. It is shaken and served either straight up or over ice.The traditional garnish is half an orange slice and a maraschino cherry. The original version is made with Limón de Pica.A variant of the whiskey sour is the Ward 8, which often is based on bourbon or rye whiskey, and includes both lemon and orange juices, and grenadine syrup as the sweetener. The egg white sometimes employed in other whiskey sours is not usually included.

Answer: Whiskey sour


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A cappuccino (; ; "cappuccini") is an espresso-based coffee drink that originated in Italy and is prepared with steamed milk foam (microfoam).Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. It is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.The name comes from the Capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). The physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink.The Viennese bestowed the name "Kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. The Italian cappuccino was unknown outside Italy until the 1930s, and seems to be born out of Viennese-style cafés in Trieste and other Italian areas in Austria-Hungary through the Kapuziner coffee in the early 20th century. The drink spread from Trieste, the main coffee port in Central Europe, throughout Italy, especially after World War I and later worldwide, and can be found at a number of establishments.

Answer: Cappuccino


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A cappuccino (; ; "cappuccini") is an espresso-based coffee drink that originated in Italy and is prepared with steamed milk foam (microfoam).Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. It is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.The name comes from the Capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). The physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink.The Viennese bestowed the name "Kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. The Italian cappuccino was unknown outside Italy until the 1930s, and seems to be born out of Viennese-style cafés in Trieste and other Italian areas in Austria-Hungary through the Kapuziner coffee in the early 20th century. The drink spread from Trieste, the main coffee port in Central Europe, throughout Italy, especially after World War I and later worldwide, and can be found at a number of establishments.

Answer: Cappuccino


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Fusel alcohols or fuselol, also sometimes called fusel oils in Europe, are mixtures of several higher alcohols (those with more than two carbons, chiefly amyl alcohol) produced as a by-product of alcoholic fermentation. The word "Fusel" is German for "bad liquor".Whether fusel alcohol contributes to hangover symptoms is a matter of scientific debate. A Japanese study in 2003 concluded that "the fusel oil in whisky had no effect on the ethanol-induced emetic response" in the Asian house shrew. Additionally, consumption of fusel oils with ethanol suppressed subjects' subsequent taste aversion to alcohol, which suggested subjects' hangover symptoms were lessened, according to the journal.

Answer: Fusel alcohol


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Fusel alcohols or fuselol, also sometimes called fusel oils in Europe, are mixtures of several higher alcohols (those with more than two carbons, chiefly amyl alcohol) produced as a by-product of alcoholic fermentation. The word "Fusel" is German for "bad liquor".Whether fusel alcohol contributes to hangover symptoms is a matter of scientific debate. A Japanese study in 2003 concluded that "the fusel oil in whisky had no effect on the ethanol-induced emetic response" in the Asian house shrew. Additionally, consumption of fusel oils with ethanol suppressed subjects' subsequent taste aversion to alcohol, which suggested subjects' hangover symptoms were lessened, according to the journal.

Answer: Fusel alcohol


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Cranberry juice is the liquid juice of the cranberry, typically manufactured to contain sugar, water, and other fruit juices. Cranberry – a fruit native to North America – is recognized for its bright red color, tart taste, and versatility for product manufacturing. Major cranberry products include cranberry juice, dried cranberry, cranberry sauce, frozen cranberry, cranberry powder, and dietary supplements containing cranberry extracts.The term "cranberry juice cocktail" or "cranberry juice blend" refers to products that contain about 28% cranberry juice, with the remainder either from other fruit juice concentrates (typically grape, apple or pear), water, and added sugar to improve palatability. Low-calorie cranberry juice products use non-caloric sweeteners. The tartness of cranberry juice derives from its mixed content of polyphenols, including flavonoids, proanthocyanidins, anthocyanins, phenolic acids, and ellagitannins.Despite a long-held reputation for providing antibacterial activity against urinary tract infections (UTIs), cranberry juice has no such proven effects, as determined by a Cochrane review of completed clinical research and a scientific panel for the European Food Safety Authority which concluded a cause-and-effect relationship could not be established between cranberry consumption and risk of UTIs.

Answer: Cranberry juice


Question: what is shown in the photo?

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Cola is a carbonated soft drink flavored with vanilla, cinnamon, citrus oils and other flavorings. Cola became popular worldwide after the American pharmacist John Stith Pemberton invented Coca-Cola, a trademarked brand, in 1886, which was imitated by other manufacturers. Most colas contain caffeine, which was originally sourced from the kola nut, leading to the drink's name, though other sources are now also used. The original cola drink by Pemberton contained an extract from the coca plant as well. His non-alcoholic recipe was inspired by the coca wine of pharmacist Angelo Mariani, created in 1863. Most modern colas are made a dark color using caramel color, and are sweetened with sugar and/or high-fructose corn syrup. They now come in numerous different brands. Among them, the most popular are Coca-Cola and Pepsi. These two companies have been competing since the 1890s, but their rivalry has intensified since the 1980s.

Answer: Cola


Question: what drink is presented in the image?

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Tonic water (or Indian tonic water) is a carbonated soft drink in which quinine is dissolved. Originally used as a prophylactic against malaria, tonic water usually has a significantly lower quinine content and is consumed for its distinctive bitter flavor, though nowadays it is often sweetened. It is frequently used in mixed drinks, particularly in gin and tonic.

Answer: Tonic water


Question: what is the category of this drink?

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Tonic water (or Indian tonic water) is a carbonated soft drink in which quinine is dissolved. Originally used as a prophylactic against malaria, tonic water usually has a significantly lower quinine content and is consumed for its distinctive bitter flavor, though nowadays it is often sweetened. It is frequently used in mixed drinks, particularly in gin and tonic.

Answer: Tonic water


Question: what food is presented in the image?

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The piña colada (; , "pineapple", and , "strained") is a cocktail made with rum, cream of coconut or coconut milk, and pineapple juice, usually served either blended or shaken with ice. It may be garnished with either a pineapple wedge, maraschino cherry, or both.There are two versions of the drink, both originating in Puerto Rico.

Answer: Piña colada


Question: what object is presented in the image?

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A multivitamin is a preparation intended to serve as a dietary supplement with vitamins, dietary minerals, and other nutritional elements. Such preparations are available in the form of tablets, capsules, pastilles, powders, liquids, or injectable formulations. Other than injectable formulations, which are only available and administered under medical supervision, multivitamins are recognized by the Codex Alimentarius Commission (the United Nations' authority on food standards) as a category of food.In healthy people, most scientific evidence indicates that multivitamin supplements do not prevent cancer, heart disease, or other ailments, and regular supplementation is not necessary. However, specific groups of people may benefit from multivitamin supplements, for example, people with poor nutrition or those at high risk of macular degeneration.There is no standardized scientific definition for multivitamin. In the United States, a multivitamin/mineral supplement is defined as a supplement containing three or more vitamins and minerals that does not include herbs, hormones, or drugs, where each vitamin and mineral is included at a dose below the tolerable upper intake level as determined by the Food and Drug Board, and does not present a risk of adverse health effects.

Answer: Multivitamin


Question: which category of object is shown in the image?

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A multivitamin is a preparation intended to serve as a dietary supplement with vitamins, dietary minerals, and other nutritional elements. Such preparations are available in the form of tablets, capsules, pastilles, powders, liquids, or injectable formulations. Other than injectable formulations, which are only available and administered under medical supervision, multivitamins are recognized by the Codex Alimentarius Commission (the United Nations' authority on food standards) as a category of food.In healthy people, most scientific evidence indicates that multivitamin supplements do not prevent cancer, heart disease, or other ailments, and regular supplementation is not necessary. However, specific groups of people may benefit from multivitamin supplements, for example, people with poor nutrition or those at high risk of macular degeneration.There is no standardized scientific definition for multivitamin. In the United States, a multivitamin/mineral supplement is defined as a supplement containing three or more vitamins and minerals that does not include herbs, hormones, or drugs, where each vitamin and mineral is included at a dose below the tolerable upper intake level as determined by the Food and Drug Board, and does not present a risk of adverse health effects.

Answer: Multivitamin


Question: what is this object?

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A multivitamin is a preparation intended to serve as a dietary supplement with vitamins, dietary minerals, and other nutritional elements. Such preparations are available in the form of tablets, capsules, pastilles, powders, liquids, or injectable formulations. Other than injectable formulations, which are only available and administered under medical supervision, multivitamins are recognized by the Codex Alimentarius Commission (the United Nations' authority on food standards) as a category of food.In healthy people, most scientific evidence indicates that multivitamin supplements do not prevent cancer, heart disease, or other ailments, and regular supplementation is not necessary. However, specific groups of people may benefit from multivitamin supplements, for example, people with poor nutrition or those at high risk of macular degeneration.There is no standardized scientific definition for multivitamin. In the United States, a multivitamin/mineral supplement is defined as a supplement containing three or more vitamins and minerals that does not include herbs, hormones, or drugs, where each vitamin and mineral is included at a dose below the tolerable upper intake level as determined by the Food and Drug Board, and does not present a risk of adverse health effects.

Answer: Multivitamin


Question: what is shown in the photo?

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A bubble is a globule of one substance in another, usually gas in a liquid. Due to the Marangoni effect, bubbles may remain intact when they reach the surface of the immersive substance.

Answer: Bubble (physics)


Question: what kind of object is this?

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In meteorology, a cloud is an aerosol consisting of a visible mass of miniature liquid droplets, frozen crystals, or other particles suspended in the atmosphere of a planetary body or similar space. Water or various other chemicals may compose the droplets and crystals. On Earth, clouds are formed as a result of saturation of the air when it is cooled to its dew point, or when it gains sufficient moisture (usually in the form of water vapor) from an adjacent source to raise the dew point to the ambient temperature.They are seen in the Earth's homosphere, which includes the troposphere, stratosphere, and mesosphere. Nephology is the science of clouds, which is undertaken in the cloud physics branch of meteorology. There are two methods of naming clouds in their respective layers of the homosphere, Latin and common name.Genus types in the troposphere, the atmospheric layer closest to Earth's surface, have Latin names because of the universal adoption of Luke Howard's nomenclature that was formally proposed in 1802. It became the basis of a modern international system that divides clouds into five physical "forms" which can be further divided or classified into altitude "levels" to derive ten basic "genera". The main representative cloud types for each of these forms are stratiform, cumuliform, stratocumuliform, cumulonimbiform, and cirriform. "Low-level" clouds do not have any altitude-related prefixes. However "mid-level" stratiform and stratocumuliform types are given the prefix "alto-" while "high-level" variants of these same two forms carry the prefix "cirro-". In both cases, "strato-" is dropped from the latter form to avoid double-prefixing. Genus types with sufficient vertical extent to occupy more than one level do not carry any altitude related prefixes. They are classified formally as low- or mid-level depending on the altitude at which each initially forms, and are also more informally characterized as "multi-level" or "vertical". Most of the ten genera derived by this method of classification can be subdivided into "species" and further subdivided into "varieties". Very low stratiform clouds that extend down to the Earth's surface are given the common names "fog" and "mist", but have no Latin names.In the stratosphere and mesosphere, clouds have common names for their main types. They may have the appearance of stratiform veils or sheets, cirriform wisps, or stratocumuliform bands or ripples. They are seen infrequently, mostly in the polar regions of Earth. Clouds have been observed in the atmospheres of other planets and moons in the Solar System and beyond. However, due to their different temperature characteristics, they are often composed of other substances such as methane, ammonia, and sulfuric acid, as well as water.Tropospheric clouds can have a direct effect on climate change on Earth. They may reflect incoming rays from the sun which can contribute to a cooling effect where and when these clouds occur, or trap longer wave radiation that reflects back up from the Earth's surface which can cause a warming effect. The altitude, form, and thickness of the clouds are the main factors that affect the local heating or cooling of Earth and the atmosphere. Clouds that form above the troposphere are too scarce and too thin to have any influence on climate change. Clouds are the main uncertainty in climate sensitivity.

Answer: Cloud


Question: what is this object?

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In meteorology, a cloud is an aerosol consisting of a visible mass of miniature liquid droplets, frozen crystals, or other particles suspended in the atmosphere of a planetary body or similar space. Water or various other chemicals may compose the droplets and crystals. On Earth, clouds are formed as a result of saturation of the air when it is cooled to its dew point, or when it gains sufficient moisture (usually in the form of water vapor) from an adjacent source to raise the dew point to the ambient temperature.They are seen in the Earth's homosphere, which includes the troposphere, stratosphere, and mesosphere. Nephology is the science of clouds, which is undertaken in the cloud physics branch of meteorology. There are two methods of naming clouds in their respective layers of the homosphere, Latin and common name.Genus types in the troposphere, the atmospheric layer closest to Earth's surface, have Latin names because of the universal adoption of Luke Howard's nomenclature that was formally proposed in 1802. It became the basis of a modern international system that divides clouds into five physical "forms" which can be further divided or classified into altitude "levels" to derive ten basic "genera". The main representative cloud types for each of these forms are stratiform, cumuliform, stratocumuliform, cumulonimbiform, and cirriform. "Low-level" clouds do not have any altitude-related prefixes. However "mid-level" stratiform and stratocumuliform types are given the prefix "alto-" while "high-level" variants of these same two forms carry the prefix "cirro-". In both cases, "strato-" is dropped from the latter form to avoid double-prefixing. Genus types with sufficient vertical extent to occupy more than one level do not carry any altitude related prefixes. They are classified formally as low- or mid-level depending on the altitude at which each initially forms, and are also more informally characterized as "multi-level" or "vertical". Most of the ten genera derived by this method of classification can be subdivided into "species" and further subdivided into "varieties". Very low stratiform clouds that extend down to the Earth's surface are given the common names "fog" and "mist", but have no Latin names.In the stratosphere and mesosphere, clouds have common names for their main types. They may have the appearance of stratiform veils or sheets, cirriform wisps, or stratocumuliform bands or ripples. They are seen infrequently, mostly in the polar regions of Earth. Clouds have been observed in the atmospheres of other planets and moons in the Solar System and beyond. However, due to their different temperature characteristics, they are often composed of other substances such as methane, ammonia, and sulfuric acid, as well as water.Tropospheric clouds can have a direct effect on climate change on Earth. They may reflect incoming rays from the sun which can contribute to a cooling effect where and when these clouds occur, or trap longer wave radiation that reflects back up from the Earth's surface which can cause a warming effect. The altitude, form, and thickness of the clouds are the main factors that affect the local heating or cooling of Earth and the atmosphere. Clouds that form above the troposphere are too scarce and too thin to have any influence on climate change. Clouds are the main uncertainty in climate sensitivity.

Answer: Cloud


Question: what object is presented in the image?

Instruction: Utilizing the given image, obtain documents that respond to the following question:

In meteorology, a cloud is an aerosol consisting of a visible mass of miniature liquid droplets, frozen crystals, or other particles suspended in the atmosphere of a planetary body or similar space. Water or various other chemicals may compose the droplets and crystals. On Earth, clouds are formed as a result of saturation of the air when it is cooled to its dew point, or when it gains sufficient moisture (usually in the form of water vapor) from an adjacent source to raise the dew point to the ambient temperature.They are seen in the Earth's homosphere, which includes the troposphere, stratosphere, and mesosphere. Nephology is the science of clouds, which is undertaken in the cloud physics branch of meteorology. There are two methods of naming clouds in their respective layers of the homosphere, Latin and common name.Genus types in the troposphere, the atmospheric layer closest to Earth's surface, have Latin names because of the universal adoption of Luke Howard's nomenclature that was formally proposed in 1802. It became the basis of a modern international system that divides clouds into five physical "forms" which can be further divided or classified into altitude "levels" to derive ten basic "genera". The main representative cloud types for each of these forms are stratiform, cumuliform, stratocumuliform, cumulonimbiform, and cirriform. "Low-level" clouds do not have any altitude-related prefixes. However "mid-level" stratiform and stratocumuliform types are given the prefix "alto-" while "high-level" variants of these same two forms carry the prefix "cirro-". In both cases, "strato-" is dropped from the latter form to avoid double-prefixing. Genus types with sufficient vertical extent to occupy more than one level do not carry any altitude related prefixes. They are classified formally as low- or mid-level depending on the altitude at which each initially forms, and are also more informally characterized as "multi-level" or "vertical". Most of the ten genera derived by this method of classification can be subdivided into "species" and further subdivided into "varieties". Very low stratiform clouds that extend down to the Earth's surface are given the common names "fog" and "mist", but have no Latin names.In the stratosphere and mesosphere, clouds have common names for their main types. They may have the appearance of stratiform veils or sheets, cirriform wisps, or stratocumuliform bands or ripples. They are seen infrequently, mostly in the polar regions of Earth. Clouds have been observed in the atmospheres of other planets and moons in the Solar System and beyond. However, due to their different temperature characteristics, they are often composed of other substances such as methane, ammonia, and sulfuric acid, as well as water.Tropospheric clouds can have a direct effect on climate change on Earth. They may reflect incoming rays from the sun which can contribute to a cooling effect where and when these clouds occur, or trap longer wave radiation that reflects back up from the Earth's surface which can cause a warming effect. The altitude, form, and thickness of the clouds are the main factors that affect the local heating or cooling of Earth and the atmosphere. Clouds that form above the troposphere are too scarce and too thin to have any influence on climate change. Clouds are the main uncertainty in climate sensitivity.

Answer: Cloud


Question: what is the category of this location?

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A geyser (, ) is a spring characterized by an intermittent discharge of water ejected turbulently and accompanied by steam. As a fairly rare phenomenon, the formation of geysers is due to particular hydrogeological conditions that exist only in a few places on Earth. Generally all geyser field sites are located near active volcanic areas, and the geyser effect is due to the proximity of magma. Generally, surface water works its way down to an average depth of around 2000 (m) where it contacts hot rocks. The resultant boiling of the pressurized water results in the geyser effect of hot water and steam spraying out of the geyser's surface vent (a hydrothermal explosion).A geyser's eruptive activity may change or cease due to ongoing mineral deposition within the geyser plumbing, exchange of functions with nearby hot springs, earthquake influences, and human intervention. Like many other natural phenomena, geysers are not unique to Earth. Jet-like eruptions, often referred to as cryogeysers, have been observed on several of the moons of the outer solar system. Due to the low ambient pressures, these eruptions consist of vapor without liquid; they are made more easily visible by particles of dust and ice carried aloft by the gas. Water vapor jets have been observed near the south pole of Saturn's moon Enceladus, while nitrogen eruptions have been observed on Neptune's moon Triton. There are also signs of carbon dioxide eruptions from the southern polar ice cap of Mars. In the case of Enceladus, the plumes are believed to be driven by internal energy. In the cases of the venting on Mars and Triton, the activity may be a result of solar heating via a solid-state greenhouse effect. In all three cases, there is no evidence of the subsurface hydrological system which differentiates terrestrial geysers from other sorts of venting, such as fumaroles.

Answer: Geyser


Question: which type of location is depicted in the image?

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A geyser (, ) is a spring characterized by an intermittent discharge of water ejected turbulently and accompanied by steam. As a fairly rare phenomenon, the formation of geysers is due to particular hydrogeological conditions that exist only in a few places on Earth. Generally all geyser field sites are located near active volcanic areas, and the geyser effect is due to the proximity of magma. Generally, surface water works its way down to an average depth of around 2000 (m) where it contacts hot rocks. The resultant boiling of the pressurized water results in the geyser effect of hot water and steam spraying out of the geyser's surface vent (a hydrothermal explosion).A geyser's eruptive activity may change or cease due to ongoing mineral deposition within the geyser plumbing, exchange of functions with nearby hot springs, earthquake influences, and human intervention. Like many other natural phenomena, geysers are not unique to Earth. Jet-like eruptions, often referred to as cryogeysers, have been observed on several of the moons of the outer solar system. Due to the low ambient pressures, these eruptions consist of vapor without liquid; they are made more easily visible by particles of dust and ice carried aloft by the gas. Water vapor jets have been observed near the south pole of Saturn's moon Enceladus, while nitrogen eruptions have been observed on Neptune's moon Triton. There are also signs of carbon dioxide eruptions from the southern polar ice cap of Mars. In the case of Enceladus, the plumes are believed to be driven by internal energy. In the cases of the venting on Mars and Triton, the activity may be a result of solar heating via a solid-state greenhouse effect. In all three cases, there is no evidence of the subsurface hydrological system which differentiates terrestrial geysers from other sorts of venting, such as fumaroles.

Answer: Geyser


Question: which category of location is shown in the image?

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Highlands or uplands are areas of high elevation such as a mountainous region, elevated mountainous plateau or high hills. Generally speaking, upland (or uplands) refers to ranges of hills, typically from 300 (m) up to 500-600 (m) while highland (or highlands) is usually reserved for ranges of low mountains. However, the two terms are sometimes interchangeable.

Answer: Highland


Question: which type of location is depicted in the image?

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Highlands or uplands are areas of high elevation such as a mountainous region, elevated mountainous plateau or high hills. Generally speaking, upland (or uplands) refers to ranges of hills, typically from 300 (m) up to 500-600 (m) while highland (or highlands) is usually reserved for ranges of low mountains. However, the two terms are sometimes interchangeable.

Answer: Highland


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In glaciology, an ice cap is a mass of ice that covers less than 50,000 (km2) of land area (usually covering a highland area). Larger ice masses covering more than 50,000 (km2) are termed ice sheets.

Answer: Ice cap


Question: what is shown in the photo?

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In glaciology, an ice cap is a mass of ice that covers less than 50,000 (km2) of land area (usually covering a highland area). Larger ice masses covering more than 50,000 (km2) are termed ice sheets.

Answer: Ice cap


Question: what kind of location is this?

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In glaciology, an ice cap is a mass of ice that covers less than 50,000 (km2) of land area (usually covering a highland area). Larger ice masses covering more than 50,000 (km2) are termed ice sheets.

Answer: Ice cap


Question: what is shown in the photo?

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In geology, a massif ( or ) is a section of a planet's crust that is demarcated by faults or flexures. In the movement of the crust, a massif tends to retain its internal structure while being displaced as a whole. The term also refers to a group of mountains formed by such a structure.In mountaineering and climbing literature, a massif is frequently used to denote the main mass of an individual mountain. The massif is a smaller structural unit of the crust than a tectonic plate and is considered the fourth largest driving force in geomorphology.The word is taken from French (in which the word also means "massive"), where it is used to refer to a large mountain mass or compact group of connected mountains forming an independent portion of a range. One of the most notable European examples of a massif is the Massif Central of the Auvergne region of France.The Face on Mars is an example of an extraterrestrial massif.Massifs may also form underwater, as with the Atlantis Massif.

Answer: Massif


Question: which type of location is depicted in the image?

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In geology, a massif ( or ) is a section of a planet's crust that is demarcated by faults or flexures. In the movement of the crust, a massif tends to retain its internal structure while being displaced as a whole. The term also refers to a group of mountains formed by such a structure.In mountaineering and climbing literature, a massif is frequently used to denote the main mass of an individual mountain. The massif is a smaller structural unit of the crust than a tectonic plate and is considered the fourth largest driving force in geomorphology.The word is taken from French (in which the word also means "massive"), where it is used to refer to a large mountain mass or compact group of connected mountains forming an independent portion of a range. One of the most notable European examples of a massif is the Massif Central of the Auvergne region of France.The Face on Mars is an example of an extraterrestrial massif.Massifs may also form underwater, as with the Atlantis Massif.

Answer: Massif


Question: what is this location?

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In geology, a massif ( or ) is a section of a planet's crust that is demarcated by faults or flexures. In the movement of the crust, a massif tends to retain its internal structure while being displaced as a whole. The term also refers to a group of mountains formed by such a structure.In mountaineering and climbing literature, a massif is frequently used to denote the main mass of an individual mountain. The massif is a smaller structural unit of the crust than a tectonic plate and is considered the fourth largest driving force in geomorphology.The word is taken from French (in which the word also means "massive"), where it is used to refer to a large mountain mass or compact group of connected mountains forming an independent portion of a range. One of the most notable European examples of a massif is the Massif Central of the Auvergne region of France.The Face on Mars is an example of an extraterrestrial massif.Massifs may also form underwater, as with the Atlantis Massif.

Answer: Massif


Question: which type of location is depicted in the image?

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In geology, a massif ( or ) is a section of a planet's crust that is demarcated by faults or flexures. In the movement of the crust, a massif tends to retain its internal structure while being displaced as a whole. The term also refers to a group of mountains formed by such a structure.In mountaineering and climbing literature, a massif is frequently used to denote the main mass of an individual mountain. The massif is a smaller structural unit of the crust than a tectonic plate and is considered the fourth largest driving force in geomorphology.The word is taken from French (in which the word also means "massive"), where it is used to refer to a large mountain mass or compact group of connected mountains forming an independent portion of a range. One of the most notable European examples of a massif is the Massif Central of the Auvergne region of France.The Face on Mars is an example of an extraterrestrial massif.Massifs may also form underwater, as with the Atlantis Massif.

Answer: Massif


Question: which type of location is depicted in the image?

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A promontory is a raised mass of land that projects into a lowland or a body of water (in which case it is a peninsula). Most promontories either are formed from a hard ridge of rock that has resisted the erosive forces that have removed the softer rock to the sides of it, or are the high ground that remains between two river valleys where they form a confluence. A headland, or head, is a type of promontory.

Answer: Promontory


Question: what kind of location is this?

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A promontory is a raised mass of land that projects into a lowland or a body of water (in which case it is a peninsula). Most promontories either are formed from a hard ridge of rock that has resisted the erosive forces that have removed the softer rock to the sides of it, or are the high ground that remains between two river valleys where they form a confluence. A headland, or head, is a type of promontory.

Answer: Promontory