Search

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.

To remove the skin from fish, poultry or game for reasons which include diet, taste and appearance. The skin is removed before or after cooking, depending on the reason for its removal and how it is going to be cooked.

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 food product produced from poultry that is used as both an ingredient and a main dish for baked foods.

A common utensil for use when slicing meats, poultry, fish and other food items. Carving forks are used to hold foods securely in place as well as keeping hands away from the sharp blades of the knives as food is being prepared.

A cooking utensil most often used for cooking poultry in an oven or on a grill. Vertical roasting tools are manufactured so the heat can circulate effectively around and through the entire item being cooked, resulting in a more moist or flavorful result.

A Cajun food dish prepared with poultry giblets (turkey or chicken gizzard and liver), ground chicken, turkey, beef, or game, onions, green peppers, celery, fried or steamed rice, garlic, pepper, bacon fat, and Cajun seasoning.

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 foodborne pathogen that causes illness from eggs, meat, poultry, and seafood, which have been undercooked, or dairy products, raw fruits and vegetables that have been improperly stored and handled.

A foodborne pathogen that causes illness from undercooked poultry and meat or infected raw milk and untreated water.

A thick, well-seasoned stew made from meat, poultry, game or fish that is cooked in a thick liquid. It has a rich flavor and can be made with or without vegetables.

Individual servings that typically consist of finely ground meat, fish, poultry, or vegetables compacted together and formed into a shape for serving.

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

A French dish that is made with meat, poultry, or fish that is boned and stuffed, similar to a ballotine, and then cooked, but served cold instead of warm.

Refers to the heart, liver, and gizzard of domesticated poultry and game birds. Sometimes the neck is also considered to be in this group.

A generic name given to domestic chicken, duck, or turkey. Poultry is another name used to describe the same group of domestically raised birds used for food.

A Spanish appetizer made with flattened or ground ham, fish, or poultry and vegetables that are cooked and combined into a blend that is served.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

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

A reference to the removal of organs, specifically the entrails, from game birds, poultry, fish, and other animals as they are cleaned and prepared to be frozen or cooked.