Glossary of Ingredients Terms

Considered to be a "small game" animal, Rabbit and Hare have been hunted and raised for consumption since ancient times throughout the world.

Short chunky pieces of pasta with ridges circling the pasta, which form a shape that resembles the grill of a radiator.

An Asian noodle that is wheat-based and sometimes contains eggs. The off-white noodle is very popular all over the world and is available in straight rods or crinkled into brick shapes.

A European term referring to thin strips of cured pork that are most often considered bacon in the United States.

Wine vinegar blended with raspberry juice for a flavor that has the sweetness of berries, yet is mildly acidic.

A German cold made from thinly sliced smoked beef.

A smaller version of ravioli.

Square or round pillows of egg pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings.

Tube pasta that resembles penne pasta, only it is slightly thinner and longer. Reginelle has, at times, also been used in reference to a wide, flat, wavy edged ribbon pasta that is named reginette.

Wide, flat ribbon pasta that has rippled edges on both sides. Reginette is similar to lasangette.

A product used to thicken milk when making custard, ice cream and cheese. Rennet tablets contain the natural coagulating enzyme, rennet.

A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb.

The rib-eye roast refers to a beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle.

A boneless steak that is cut from the center of the rib cut of beef. Rib Eye Steak is very tender and has nice marbling, providing the steak with a rich flavor.

A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as the first cut rib roast and the second cut rib roast.

A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb.

A steak cut from the rib roast, which still has the bone attached. The meat is very tender, juicy, and flavorful.

A piece of pork that comes from the loin or the spare ribs of the hog. The loin or ribs are straight cut in order to produce the portion of meat desired.

1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.

Wide pasta noodles approximately 2 inches in length that have been slightly twisted to provide a shape similar to a ruffled strand of ribbon.

White translucent, slightly curved, thin tubes that are approximately 1 inch long.

A Chinese noodle, made from rice flour and water that have a mild subtle flavor and a chewy texture.

A very thin edible paper made from rice flour and water, which are semi-transparent and very brittle.

A thin noodle made from rice flour and water, which is available in various widths.

Very long, thin, strands of noodles made from rice flour and water. They are generally sold in a bundle and are used in soups, spring rolls, cold salads, stir-fries or are deep-fat fried until crispy and then crumbled over Chinese chicken salad.

A slightly curved tubular pasta that is larger than penne rigate but smaller than rigatoni.

A large, slightly curved tube pasta that is approximately 1 ½ inches in length. It has a ridged outer surface and straight cut ends.

Ring bologna, which is usually made from a mixture of beef and pork or all pork, is available fresh or fully cooked and coarsely ground or finely ground.

A sausage, also called ring bologna, which is made from a combination of beef and pork, and contains no fillers or extenders.

Small rice or grain shaped pasta. Risi is slightly smaller than orzo. It is also referred to as risoni or pasta a riso.

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

Domestic poultry that is allowed to reach an age and weight that allows it to be oven or grill roasted, resulting in tender, juicy meat.

Green salad leaves that cannot be classified as a true herb or vegetable, which are native to the Mediterranean and eastern Asia.

A beef roast that is basically the same cut as the standing rib roast only the meat is detached from the bones, rolled and tied.

A Mexican herb that resembles rosemary. It is used as a seasoning and has a strong flavor that goes well with fish, chicken and beef.

A rice-shaped extracted wheat flour pasta that is very similar in appearance and taste to orzo.

Twisted pasta that is similar to rotini, only larger in diameter.

A wheel shaped pasta that is also known as ruote. Rotelle is also used as the name of a twisted spiral pasta, which is similar to rotini, only rotelle is larger in size.

Short pasta twisted into a spiral shape, similar to fusilli. Rotini adds a decorative affect to salads and other dishes.

1. A primal cut of beef located in the rear portion of the carcass, which includes the rump and the upper leg.

A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak.

The beef round tip roast is next to the sirloin tri-tip, so it is not quite as tough as other round roasts.

The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.

A beef roast cut from the round primal, above the back end of the hipbone. A rump roast that contains the bone is known as a standing rump roast.

Pasta shaped like six spoke cartwheels, which is also known as rotelle. They are used to add a decorative touch to soups, salads and other dishes.