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Also referred to as the Deckel or Deckle, this cut is one of two cuts taken from the beef brisket, a piece of meat located between the fore shank and the plate of the beef carcass....

Commonly known as the thin cut or brisket-deckel-off, this cut is one of two that are produced from the Beef Brisket.

An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served.

Considered to be a type of utility knife that is used for many of the same tasks as the traditional paring knife.

An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.

1. A type of design or pattern that can be produced on many different types of foods. Scallop cuts can be created with knives, manually by hand or with the use of scallop cutters that make the cut by stamping out the scallop formed in the cutter.

Traditionally, this utensil is a small knife with a straight, sharp blade that is generally three to five inches long and rounded on the cutting side.

A type of rolling pin used for the preparation of dough when making lefse, flat breads, pizza, and other dough-based foods.

A decorative cut made, in bread dough, using a scissor. The cut also allows the bread to rise and expand while baking, preventing tears and cracks along the sides or bottom of the bread.

A type of rolling pin that has closely spaced grooves running the entire length of the pin as well as around the shaft at right angles to the length of the pin.

Grain, such as oats, wheat or corn that has been processed by slicing or cracking the whole kernel into very coarse, coarse, medium or fine bits to enable the grain to cook faster....

Any cut of meat taken from the foreleg of beef, lamb, pork, buffalo, or veal. Shank cuts include the pork ham hocks, which are sometimes referred to as the hock end or the ankle region on an animal.

In preparing pastry, this refers to mixing a fat such as butter or lard with a dry ingredient such as flour until it forms particles of fat that are covered with the dry ingredient.