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A kitchen utensil made with perforated metal formed in the shape of a half circle or a "U" with handles on each end for ease of lifting and moving.

Nonadjustable V-racks are made of v-shaped pieces of metal that are attached to a frame that has handles on it.

A corn product made by oven roasting and freeze-drying kernels of sweet corn so that they become dry and crispy.

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

The chuck eye is a continuation of the rib-eye meat. It is similar to the rib-eye meat of the rib primal (ribs 6-12) except that it is located in the chuck primal (ribs 1-5).

A foodborne pathogen that causes illness from meats such as ground beef, roast beef, pork, chicken, and turkey, which has been improperly cooked.

A formed metal rack that is placed in the bottom of a roasting pan in order to keep foods raised above the bottom of the pan.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.

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 popular Carribean food item dating back to the early 1900's that was basically made as a hot meat sandwich with cheese.

A simple rack that lays flat in the bottom of the roasting pan. It is available in a rectangular or oval shape and is made of thin wires running parallel to each other the length of the rack.

A traditional Asian cooking vessel shaped like a large low bowl with two handles. Modern woks are usually made from steel or aluminum.

A cooking container that is made of natural clay in a variety of sizes to evenly and slowly cook foods such as meats, poultry, seafoods, and vegetables.

A food dish made from an inexpensive cut of beef, such as the round or chuck, that is seared for a short amount of time to brown it.

A creamy Greek garlic sauce often served as a topping, a condiment, or a food dip that is commonly prepared with numerous Mediterranean foods.

A specialty cut of meat taken from the shoulder primal of beef, pork, lamb, or veal. The shoulder is generally cut for roasts, but when sliced approximately 3/4 inch thick, this cut becomes an arm steak.

Meat from the lower blade portion of the chuck primal cut of beef. The underblade is located directly under the shoulder blade and is commonly sold as underblade roasts or steaks.

A method of placing fat, such as bacon or fatback, around lean meats or fowl that are to be roasted so they will absorb additional moisture and fat to keep them from drying out.

The primal cut of an animal that contains the most tender and the leanest sub-primal and market ready cuts.