This is a categorically organized list of foods.Food is any substance consumed to provide nutritional support for the body.[1] It is produced either byplants,animals, orfungi, and contains essentialnutrients, such ascarbohydrates,fats,proteins,vitamins, andminerals. The substance isingested by anorganism and assimilated by the organism'scells in an effort to produceenergy, maintain life, or stimulate growth.
Note: due to the high number of foods in existence, this article is limited to being organized categorically, based upon the main subcategories within theFoods category page, along with information about main categorical topics andlist article links.
Breads –Bread is astaple food prepared from adough offlour andwater, usually bybaking. Throughout recorded history it has been popular around the world and is one of humanity's oldest foods, having been of importance since the dawn ofagriculture.
Cereals – Truecereals are the seeds of certain species ofgrasses. Maize, wheat, and rice account for about half of the calories consumed by people every year. Grains can be ground into flour forbread,cake,noodles, and other food products. They can also be boiled or steamed, either whole or ground, and eaten as is. Many cereals are present or paststaple foods, providing a large fraction of the calories in the places that they are eaten.
Dairy products –Dairy products are food produced from themilk ofmammals. Dairy products are usually high energy-yielding food products. A production plant for the processing of milk is called adairy or a dairy factory. Apart from breastfed infants, the human consumption of dairy products is sourced primarily from the milk ofcows, yetgoats,sheep,yaks,horses,camels, and other mammals are other sources of dairy products consumed by humans.
Fruit – In common language usage,fruit normally means the fleshy seed-associated structures of a plant that are sweet or sour and edible in the raw state, such asapples,oranges,grapes,strawberries,bananas, andlemons. On the other hand, the botanical sense of "fruit" includes many structures that are not commonly called "fruits", such asbean pods,cornkernels,wheat grains, andtomatoes.[2][3]
Edibletubers – Not alltubers are edible. Those that are includepotatoes,sweet potatoes andyams. Tubers are various types of modified plant structures that are enlarged to storenutrients. They are used byplants to survive the winter or dry months, to provide energy and nutrients for regrowth during the next growing season, and as a means ofasexual reproduction.[4] There are bothstem androot tubers.
Edible nuts and seeds –Nut is a fruit composed of a hard shell and a seed, where the hard-shelled fruit does not open to release the seed (indehiscent). In a culinary context, a wide variety of dried seeds are often called nuts, but in a botanical context, only ones that include theindehiscent fruit are considered true nuts. The translation of "nut" in certain languages frequently requires paraphrases, as the word is ambiguous.
Eggs –Eggs are laid by female animals of many different species, includingbirds,reptiles,amphibians, andfish, and have been eaten by humans for thousands of years.[14] Bird and reptileeggs consist of a protectiveeggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Popular choices for egg consumption arechicken,duck,quail,roe, andcaviar, but the egg most often consumed by humans is the chicken egg, by a wide margin.
Fish –Fish is consumed as a food by many species, including humans. The word "fish" refers to boththe animal and to the food prepared from it. Inculinary andfishery contexts, the term fish also includes shellfish, such asmolluscs,crustaceans andechinoderms. Fish has been an important source of protein for humans throughoutrecorded history.
Staple foods –Staple food, sometimes called food staple or staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet in a given population, supplying a large fraction of the needs for energy-rich materials and generally a significant proportion of the intake of other nutrients as well. Most people live on a diet based on just a small number of staples.[15] Most staple plant foods are derived either fromcereals such aswheat,barley,rye,maize, orrice, or starchytubers orroot vegetables such aspotatoes,yams,taro, andcassava.[16] Other staple foods includepulses (driedlegumes),sago (derived from thepith of the sago palm tree), and fruits such asbreadfruit andplantains.[17] Of more than 50,000 edible plant species in the world, only a few hundred contribute significantly to human food supplies. Just 15 crop plants provide 90 percent of the world's food energy intake (exclusive of meat), withrice,maize andwheat comprising two-thirds of human food consumption. These three alone are the staples of over 4 billion people.[18]
Appetizers (also known ashors d'oeuvre) – Items served before the main courses of ameal, typically smaller than main dishes, and often meant to be eaten by hand (with minimal use of silverware). Hors d'oeuvre may be served at the dinner table as a part of the meal, or they may be served before seating. Stationary hors d'oeuvre served at the table may be referred to as "table hors d' oeuvre". Passed hors d'oeuvre may be referred to as "butler-style" or "butlered" hors d'oeuvre.
Condiments –Condiment is something such as asauce, that is added to some foods to impart a particular flavor, enhance its flavor,[19] or in somecultures, to complement the dish. The term originally described pickled or preserved foods, but has shifted meaning over time.[20]
Confectionery –Confectionery, or the making of confections, are food items that are rich insugar. Confectionery is divided into two broad and somewhat overlapping categories, bakers' confections and sugar confections.[21] Bakers' confectionery includes principally sweet pastries, cakes, and similarbaked goods. Sugar confectionery includes sweets, candied nuts, chocolates, chewing gum, sweetmeats,pastillage, and other confections that are made primarily of sugar. Confections include sweet foods, sweetmeats, digestive aids that are sweet, elaborate creations, and something amusing and frivolous.[22]
Paste – Food paste is a semi-liquidcolloidal suspension,emulsion, or aggregation used in food preparation or eaten directly as a spread.[23] Pastes are often highly spicy or aromatic.
Spread – Foods that are literally spread, generally with a knife, ontobread,crackers, or other food products. Spreads are added to food to provide flavor and texture.
Dried foods –Drying is a method offood preservation that works by removingwater from the food, which inhibits the growth ofbacteria and has been practiced worldwide since ancient times to preserve food. Where or when dehydration as a food preservation technique was invented has been lost to time, however the earliest known practice of food drying is 12,000 BCE by inhabitants of the modern Middle East and Asia regions.[24]
Fast food –Fast food is the term given to food that is prepared and served very quickly, first popularized in the 1950s in the United States. While any meal with low preparation time can be considered fast food, typically the term refers to food sold in arestaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form fortake-out/take-away.Fast food restaurants are traditionally separated by their ability to serve food via a drive-through. The term "fast food" was recognized in a dictionary byMerriam–Webster in 1951.
Kosher food –Kosher foods are those that conform to the regulations ofkashrut (Jewishdietary law). Food that may be consumed according tohalakha (Jewish law) is termedkosher in English, from theAshkenazi pronunciation of theHebrew termkashér, meaning "fit" (in this context, fit for consumption). Food that is not in accordance with Jewish law is calledtreif ortreyf, derived from Hebrewtrāfáh. Some of the restrictions include not being able to eat seafood. One also can not mix meat with dairy. Pork also can not be eaten. But there are those in the Jewish community that do not actually keep Kosher.[25][26]
Noodles – Thenoodle is a type of staple food[27] made from some type ofunleavened dough which is rolled flat and cut into one of a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes withcooking oil orsalt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried and stored for future use.
Pies –Pie is a baked dish which is usually made of apastry dough casing that covers or completely contains a filling of varioussweet orsavoury ingredients.
Salads –Salad is a ready-to-eatdish often containing leafy vegetables, usually served chilled or at a moderate temperature and often served with asauce ordressing. Salads may also contain ingredients such as fruit, grain, meat, seafood and sweets. Though many salads use raw ingredients, some use cooked ingredients.
Sandwiches –Sandwich is a food item consisting of one or more types of food placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for some other food.[28][29][30] The sandwich was originally a portable food item orfinger food which began its popularity primarily in theWestern World, but is now found in various versions in numerous countries worldwide.
Sauces – Incooking, asauce isliquid, cream or semi-solid food served on or used in preparing otherfoods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish.Sauce is aFrench word descended from theLatinsalsa, meaningsalted. Possibly the oldest sauce recorded isgarum, thefish sauce used by theAncient Greeks.
Snack food –Snack food is a portion of food often smaller than a regularmeal, generally eaten between meals.[31] Snacks come in a variety of forms including packaged and processed foods and items made from fresh ingredients at home.
Soups –Soup is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such asmeat andvegetables withstock,juice, water, or anotherliquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming abroth.
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