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A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.

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.

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

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.

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

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).

The process of cutting food in a specific way to assist with the preparation of the item. When vegetables such as beans, peppers or potatoes are cut into long thin strips, the preparation process refers to the vegetables as being "frenched".

The outer pod or shell covering a seed or fruit. A husk is also called a hull. Some husks, such as those from corn, are used in the preparation of foods for cooking.