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The soaking of food, such as meat, vegetables, or fish, in a flavored liquid for the purpose of flavoring and tenderizing foods before cooking.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round.

A cut of beef that consists of the entire muscle located on the belly or underside of the cow, just below the loin and rib cage.

To make food tender by the use of one of the following methods: using a mallet or similar tool to break up the connective tissues in the food; by use of a chemical tenderizer; by allowing the food to marinate in a marinade sauce.

In the United States, this cut of beef is a long, flat, boneless beefsteak taken from the plate primal of the beef carcass.

A salad prepared with shredded, finely sliced or square bits of cabbage that is most often a white cabbage.

A tall flowering plant related to the thistle family of plants that is native to Mediterranean regions and now grown in a variety of locations throughout the world.