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

A chop from the sirloin end of the leg of lamb. It is identifiable by the crosscut section of round leg bone within the meat.

To cut food into very fine pieces, generally 1/8 inch or smaller. This is the finest of all cuts which include dice, cube, chop, and julienne.

Loin chops, which are crosswise slices from the loin roast, are the leanest, tenderest, and most expensive of the various lamb chops.

Refers to food that has been cut into uniform box shaped pieces with all sides equal. Cooked meats are often cut into Cubes to be used in recipes such as salads and casseroles.

The process of cutting foods into fine or coarse cut pieces. Onions, carrots, sweet peppers, celery, tomatoes, and potatoes are all examples of foods that are coarsely chopped to be added to stews and chili.

Eating utensils consisting of a long, slender stick of wood, used in pairs. Chopsticks are used in many Asian nations and are as common as the fork is in Western culture.

A kitchen tool that extracts juice from citrus fruits and vegetables by shredding the flesh of the food item.

A hand-held kitchen utensil that serves to blend, whip, whisk, chop, or slice small food items. The Immersion Blender, also known as a Hand Blender, is a good option for small tasks that do not require the heavy-duty aspects of a food processor.

A wrinkled shiny skinned fruit, which is native to America, Europe and Asia. There are many varieties of this fruit, which have flesh that ranges in flavor from tart to very sweet, but there are only a few varieties that are suitable for drying.

A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.

A wrinkled shiny skinned fruit that is a dried plum, which is native to America, Europe and Asia. There are many varieties of this fruit, which have flesh that ranges in flavor from tart to very sweet, but there are only a few varieties that are suitable for drying.

A small leafed herb that is very popular in French cooking. It has a strong, somewhat minty flavor and is available in fresh or dried form.

A perennial aromatic herb that has thin, pointed green leaves that have a distinct licorice-like flavor.

A delicate herb with velvety soft leaves that are dark green on top and somewhat irredescent on the underside.

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

A green, curly or flat leafed herb with a clean fresh flavor, which is used as a seasoning in cooking and as a garnish.

An aromatic, spicy herb that is native to the Mediterranean regions and Asia, which is also grown throughout the world.

A strong, aromatic herb which is used fresh or dried, commonly in combination with onions and garlic to season meat (beef, lamb, pork, and veal), poultry, fish, eggs, and vegetables (asparagus, broccoli, carrots, mushrooms, peas, and potatoes).

An electric kitchen tool that is used to chop, grate, mince, slice, puree, and blend a variety of food ingredients.