Glossary of Ingredients Terms

Macaroni is used in reference to any narrow short tubular pasta. The tubes may be straight or curved in shape and vary slightly in width.

Long tube pasta that is slightly slimmer than a pencil and has a small hollowed out center.

The Italian word used to reference all of the types of macaroni pasta, such as the shells, tubes, and twisted strands.

A flat wide ribbon pasta, somewhat similar to a narrow lasagna noodle, that is approximately ½ to ¾ inch in width and has rippled edges on both sides.

A flat ribbon pasta that is a slightly narrower version of the long variety of mafalda.

A short, curved tube pasta. If not available, substitute macaroni or canneroni.

A Sardinian pasta that resembles gnocchetti but differs in that it is generally flavored with saffron.

Flat, roughly cut pieces of pasta produced as random shapes from the scraps of pasta being cut and formed for another variety of pasta or pasta that is intentionally cut into a formed shape, similar to a trapezoid or a parallelogram.

A short, wide tube pasta with diagonally cut ends. This pasta has the same name as the shaped pasta that is roughly cut pasta scraps.

Large tube pasta that may be found with a ridged or smooth surface and ends that are straight cut or diagonally cut.

A Turkish pasta made of a small square of pasta with a meat filling added, which then has all four corners gathered together forming a ball.

The fatty tissue found in the cavities of animal bones, which is considered in Europe to be a delicacy.

The fleshy part of an animal that is used for food or the edible part of something, such as the nuts inside of nut shells.

A group of meat products that include: sliced beef, jellied beef loaf, jellied corned beef, deviled ham, Geotta sausage, chopped ham loaf, ham and cheese loaf, headcheese, honey loaf, luncheon meat, macaroni and cheese loaf, minced luncheon spread, Mortadella bologna, old fashioned loaf, olive loaf, pepper loaf, pickle and pimento loaf, scrapple, Souse of Sulz, and veal loaf.

A term referring to a small, flat, round or oval shaped portion of meat, generally a tender piece, or other food that is small and round.

A German sausage made of pork that is red in color and seasoned with white pepper and coriander.

A short, curved hollow tube pasta. If not available, substitute macaroni or ziti.

Short tube pasta with diagonally cut ends. This pasta is a short, stubby version of penne.

A wide pasta tube that is ¾ to 1 inch in diameter and 2 ½ to 2 ¾ inch in length....

A wide hollowed out tube of pasta that is a shorter version of paccheri. It is the same diameter as paccheri but is only approximately 1 ¼ inches in length.

A short, slightly curved tube pasta that is approximately 5/8 inch in length with a diameter of 1/2 inch.

A minute steak is boneless beef, very thin, and is usually scored and pounded to tenderize it.

A pasta product that consists of a group of different pasta shapes. The shapes can include small tubes of different sizes, short strands and miscellaneous shapes.

Long Philippine wheat noodles, which are very fine and delicate. They are slightly off-white in color.

The mock tender is often sold as a roast and is a cone shaped muscle next to the top blade in the beef chuck primal.

The mock tender is often sold as a roast and is a cone shaped cut next to the top blade in the chuck primal.

A variety of large link blood sausage made in Spain that consists of ground pork lungs, pork heart and neck meat, seasoned pork blood, suet, breadcrumbs, oatmeal, and seasonings.

A round pork sausage from the cervelat family of sausages, which is fine textured and has a mild, somewhat bland flavor.

Tube pasta with diagonally cut ends, similar to penne but longer in length. Mostaccioli is approximately 2 inches long and is available with a smooth or ridged surface.

Mustard paste is a condiment prepared by mixing ground mustard seeds with vinegar, chilies and salt.

The meat from a mature sheep, which is an animal that is 2 years old or older. The meat from sheep up to 1 year old is referred to as lamb and from 1 year to 2 years is called yearling meat.