Search

A type of domestic fowl raised for its flesh, eggs, and feathers. Chickens are slaughtered at different ages to be processed for different purposes and classified according to their use such as broilers, fryers, roasters, and stewers.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

A young pigeon approximately four weeks old, having dark, tender meat and weighing no more than one pound.

A wild game bird or domesticated bird (poultry) that evolved from the pheasant family of wildfowl. Wild turkey contains somewhat tougher and darker meat than the domesticated variety of turkey, which is raised to produce a greater quantity of white meat.

A product taken from the breast muscle of the turkey and processed in various ways for professional and consumer use.

A small plump game bird, weighing 1 to 2 pounds that originated from the pheasant family and is often sought for its delicately flavored white (U.S.) or dark (Europe) meat.

A confection made with sugar or honey, along with roasted nuts, such as almonds, hazelnuts, pistachios or walnuts, and sometimes pieces of candied fruit are added.

A water-based soup made with egg noodles, vegetables such as celery and carrots, small bits of chicken, chicken stock, and seasonings.

A fluffy, soft candied food that is made from egg whites, gelatin, and corn syrup. Available in a variety of shapes, sizes and textures, the traditional marshmallow has a spongy texture that provides a sweet flavor for snacks, baked goods and sweet desserts.

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.

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.

Constructed of aluminum foil, this type of pan is used for a variety of foods and food chores such as pizza baking, bread baking, meat roasting, and numerous other cooking activities.

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.

food thickener, thickening agent, liason, beurre manie,

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 type of chile pepper that is about a half-foot in length, is green in color, and has a mild to medium-hot flavor.

A type of chile pepper that is about 5 inches in length, is green or red in color, and has a mild to medium-hot flavor.

A reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

A herb that originated in Europe that was initially used as a rodent and insect repellent as well as a health aid for stomach discomfort.