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Meat that has been cooked for a period of time that is considered to not be long or short, leaving the center sliightly warm and somewhat dark pink to dark in color.

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.

Meat that has been cooked for a very short period of time, leaving the center cool and red in color....

Meat that has been cooked for a longer period of time, leaving the center warm and darker in color, while the texture may be somewhat firmer.

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

An arrangement of cooked meats placed on a tray to be served as an appetizer. A variety of cold cuts and deli meats are typically arranged with garnishes of vegetables, fruits, cheeses, and greens.

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.

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 cooking utensil that creates pressurized steam to cook foods. A traditional pressure cooker consists of a steel pot with an aluminum base, a locking lid containing an airtight seal, and a removable safety valve (on older models) that attaches to the lid or a built-in value with easy to read pressure markings (newer models).

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

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 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.

Refers to food that has been cut into uniform box shaped pieces with all sides equal. Cooked meats are often cut into Cubes to be used in recipes such as salads and casseroles.

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.

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

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.

The level or degree of cooking that has been completed for the prepartion of a food. Doneness is typically measured by temperature readings, visual inspections, color, or texture....

Sometimes referred to as cooking en papillote, a French term meaning in paper, this technique involves the placing of food into a parchment cooking paper or a foil packet, sealing it, and then cooking the contents.

A group of meat products that includes dried beef, capacolla, cooked ham, pastrami, prosciutto and cooked tongue.

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