Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces
Produce
Meaning in culinary arts & cooking, with examples
/ˈprɒdjuːs/nounCommon term
In culinary arts & cooking, produce means: Fresh fruit, vegetables and herbs, and sometimes other fresh farm products, as bought and stored by a kitchen.
In Turkish: taze ürün, sebze ve meyve, manav ürünleri
How it is used
Used in purchasing and menu writing: produce supplier, produce order, seasonal produce, local produce. Chefs check produce on delivery for quality and freshness and reject what is not good enough.
Example sentences
The produce delivery arrives at seven; check every box.
Our menu changes with the local produce available each season.
Common collocations
fresh produce
seasonal produce
local produce
produce supplier
produce order
Related terms
ingredientOne of the foods or other items, such as flour, oil or salt, that are combined to make a particular dish.
dry goodsFood products that do not need refrigeration and are kept on shelves, such as flour, rice, pasta, sugar, pulses, spices and canned goods.
specialA dish that is not on the regular menu but is offered for a limited time, often for one day, using seasonal ingredients or extra stock.
FIFOFirst in, first out: a stock rotation rule that older stock is used before newer deliveries, so that food does not go out of date.
