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A mollusk that is one of the two classes of shellfish that develops two separate shells used for swimming.

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.

A casserole dish prepared by layering slices of potatoes with a cream sauce. This type of dish is also used for foods other than potatoes.

A round flat summer squash that has scalloped edges with a pale green, white or yellow outer rind. The pale green variety turns white in color if allowed to mature longer.

A very young and small acorn shaped, summer squash that develops a smooth outer skin accented with a scalloped edging around the middle outside of the squash as it matures.

A round pan with scalloped edges that is used to form a soft tortilla into a tortilla shell to make taco salads, creative desserts or similar recipes.

A traditional American dish served in a decorative crab or scallop shell. The ingredients consist of crab meat mixed with mayonnaise and seasonings placed into the shell, topped with breadcrumbs and Parmesan cheese, and baked before serving.

A long, boat shaped pasta that is oval shaped with ragged or scalloped edges. Similar to cavatelli pasta, cicatelli is longer in length with a more twisted shape.

A traditional Mediterranean fish stew made with a variety of fish and seafood, such as lobster, scallops, shrimp, clams and mussels, which are typically cooked in saffron flavored broth.

1. The French word for "blue ribbon". It is generally used to describe any first rate chef or cook. 2.

One of the sub-classifications of mollusks, which are a class of shellfish. The two sub-classifications are univalves and bivalves.

Surimi seafood is a product made from Alaska pollock, which has been processed into several different forms and flavored with crab, shrimp, scallops, and lobster.

Imitation Crab, Imitation Lobster,

A French term for a cut of meat or fish that has a flattened shape or is very thinly sliced. An escalope is usually very tender and requires only a few seconds of sautéing on both sides.

They are medium sized with thin red skin and white flesh that has a crisp, waxy texture. They are good potatoes for boiling, steaming, and roasting.

They are medium sized with thin red skin and white flesh that has a crisp, waxy texture. They are good potatoes for boiling, steaming, and roasting.

A German word meaning "cutlet" that is commonly used to describe a food dish using a veal, pork, chicken, or turkey cutlet as the main ingredient.

A kitchen utensil used to grasp food so it can be moved from one location to another to be flipped, rotated, adjusted, or retrieved from areas that may be hot or simply best handled with a Tong.

A kitchen tool that is used to close and secure the sides of various foods that will have filling on the inside and dough on the outside.

A long, thin straight shaft, typically made of metal, wood or natural materials, to be used to support and hold small chunks of meat and vegetables as they are grilled or roasted.