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A food product produced from poultry that is used as both an ingredient and a main dish for baked foods.

An egg produced by a quail that is small and oval shaped with a speckled outer shell ranging in color from dark brown to blue or white.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.

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.

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 hard-boiled egg in which the yolk is removed and blended with other ingredients such as mayonnaise, mustard, and seasonings.

Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

A common and favorite Portuguese food made of codfish, which has been dried and salt cured. The dried salt cod are typically used as an ingredient in many different types of food dishes, such as Bacalhau à gomes de sà, a dish made with cod, potatoes, and onions garnished with slices of black olives and hard boiled eggs.

A traditional American dish made in a similar manner as a cold salad that is served as a main entree.

A small lightweight knife, which usually has a blade that is 4 to 7 inches long and is used for miscellaneous light cutting.