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A baked shell, made from a dough or batter, which is formed into the shape of a short and somewhat wide cup in order to hold prepared foods for serving.

A baked dish that consists of a bottom and top pastry crust with pieces of meat or poultry, vegetables, and a creamy sauce contained between the crusts.

A meat product made from the thigh meat of a turkey. It is cured and smoked, which allows it to be eaten right from the package if desired.

A kitchen utensil that is basically a large, thick stainless steel needle which is used to tie loose parts of meat or poultry together with a trussing string.

A combination of turkey, duck and chicken meat (thus the name), that are layered together and rolled into a poultry roast.

A seasoned mixture of ingredients such as bread, eggs, meat, vegetables, and spices that are combined and typically placed in the cavity of poultry, game birds, fish, meat, or vegetables to be baked together.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

A tool or kitchen utensil used to cut, break or trim tougher textured food items. The skin or bones of poultry are typical examples of hard to cut parts of food being prepared.

A meat product made of finely ground light and dark turkey meat, also referred to as MDM or mechanically deboned turkey.

A slice of meat, fish or poultry that is cut across the fillet at an angle, exposing more surface area, making the piece appear larger.

A French term that refers to a combination of vegetables, such as carrots, onions and celery, with herbs sautéed in butter, that are all combined and mixed together.

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

Domestic poultry that is allowed to reach an age and weight that allows it to be oven or grill roasted, resulting in tender, juicy meat.

A sauce that is dark brown in color and is flavored with truffles, and Madeira, which is a sweet wine.

The undiluted juice from a fruit or the juices from a mixture of fruits. Typical fruits used to produce nectar include apples, apricots, grapefruits, mangos, oranges, peaches, pears, and pineapples.

A French term most often used in reference to a square or rectangular-shaped serving of food. The term "pavé" translates into a word that means "cobblestone" or a similar square and rectangular-shaped item.

A date used to indicate how long a food item can remain on a shelf before it is no longer considered fresh or of a quality level sufficient to be sold to consumers.

A sausage produced from ground dark turkey meat, flavored with garlic and other seasonings, and cured to make it safe for eating.

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

A variety of onion featuring green leaves and white bulbs that are harvested when they are young and the bulb is still very small.