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A term applied to food ingredients that are finely chopped for preparation to be served. It also refers to food such as corned beef hash or roast beef hash, which contains chopped meat, potatoes, vegetables such as peppers, onions, celery, or carrots, and various seasonings.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

A muscular pouch found in the lower stomach of fowl that grinds the food the bird has swallowed. Stones are swallowed along with the food to help with the grinding.

A hot or cold sandwich that consists of only one slice of bread topped with one or more ingredients, such as meat, fish, eggs, cheese, vegetables, olives, pickles, and/or a sauce.

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

The process of loosening, reducing, and dissolving the residue remaining in a pan after meat has been sautéed.

A wheat product made with cracked durum wheat that has been steamed and allowed to dry. It has a pellet-like appearance and does not have much flavor when served alone, but it becomes very flavorable when added to other ingredients due to its ability to absorb surrounding flavors.

As the name suggests, a type of wheat flour that is suitable for most purposes. It is generally produced from a combination of high protein bread flour and low protein cake flour.

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.

1) In reference to poultry, the drumstick is the lower, meaty leg portion of the bird, such as a chicken, turkey or duck, which exists from the knee joint down to almost the foot.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

A term commonly used to describe the excess food that is remaining after being prepared for a meal, snack, or a similar food event.

Although this food item is often attributed to Yorkshire county in England, it is actually something that can be claimed by many counties in Britian.

A thickening agent and food item made from pigskins or from beef bones, cartilage, and tendons. It is then processed into an unflavored, transparent protein powder and sold in a powder form, as granules, or as thin sheets which may be referred to as "leaves.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

A small portion of ground meat that has been seasoned and rolled into a round ball-like shape. Meatballs were most likely created as a way to use up excess meat, taking scraps of meat, grinding them into small bits and possibly adding some fillers to help hold the mixture together.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish.