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The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF.

A variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.

A device used for checking the doneness of meat or other foods to ensure that the appropriate and safe internal temperature has been achieved.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

A process to reduce the toughness of meat fibers in a cut of meat. Tenderizing breaks down the meat fibers and softens the meat, making it easier to chew and more palatable.

A cold-blooded, backboned, aquatic animal that lives in every region of the world. Fish are harvested for their highly nutritious meat and for the oil that is extracted and used as a food product or as an ingredient for a wide variety of commercially prepared products.

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

A tool used for tenderizing meat. This kitchen utensil, usually in the form of a mallet with a flat or point-protruding shaped suface, is used to pound against the meat in order to break apart the tough fibers.

A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.

A cut of meat, typically sold as a boneless cut, that is removed from under the first five ribs in the breast section of the animal.

A kitchen utensil made to measure temperatures within an item being cooked while a separate receiver can travel away from the cooking area but still display temperatures as they increase.

A high covered roasting pans that is oval shaped with deep sides and a large domed cover. It generally has a flat rack included on the bottom of the pan.

A meat product that has received injections of solutions such as water, salt and sodium phosphate to season the meat and to keep it from drying out.

A long shaft or thin rod inserted through pieces of meat and other foods to hold several pieces together while cooking over a grill or roasting over a fire.

A type of bivalve mollusk found in shallow areas of ocean salt water and in numerous areas of fresh water.

A method, passed down by Native Americans, of cooking meat or fish on a seasoned wooden board. The food takes on some of the flavor from the wood while cooking, which is generally done by baking or broiling.

The flavorful juices that are produced when meat and vegetables are cooked in water for long periods of time.

The process that occurs as food continues to cook despite being removed from the oven, the stovetop, the grill, or a roasting fire.

Also commonly known as pulled beef, this method of preparation typically involves longer cooking of beef cuts to create individual strands of tender meat for various food dishes.