This text was written by Chef Marcelle Bienvenu for CULA 221, a core class at the Chef John Folse Culinary Institute at Nicholls State University. It covers the following topics: flavors; eggs and breakfast; vegetables; potatoes; grains; pasta; vegetarianism; oils, vinegars, and salads; and fruit.
Thumbnail: Common culinary fruits. Bananas, apples, pears, strawberries, oranges, grapes, canary melons, water melon, cantaloupe, pineapple and mango. (CC BY-SA 3.0 Unported; Ionutzmovie via Wikipedia)