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Refers to soft wheat that has been parboiled, dried, and cracked. When bulgur is cooked, it has chewy texture and a delicious nutty flavor.

A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

Eggs boiled in their shells until the whites are firm and the yolks are partially firm but not completely firm, as they would be in a hard-cooked egg.

A ham that has been thoroughly heated during some part of the processing to a temperature exceeding 147° F, making it ready to eat without further cooking.

Meat that has been cooked for a period of time that is considered to not be long or short, leaving the center sliightly warm and somewhat dark pink to dark in color.

An ancient Italian grain that is similar in taste to barley. In the United States, farro is known as a type of spelt or wheat.

A ham that has been heated during some part of the processing to an internal temperature exceeding 137°F but less than 148° F.

Also known as boiled ham, the meat is cured, shaped, and cooked in steam or water. It is then packaged whole or sliced and sold as luncheon meat.

Term used to describe a wine with a heavy, prune flavor or that is overripe.