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Refers to a method of slicing fruits, vegetables and meats into strips that resemble matchsticks. Julienne strips are usually no more than 1/8 inch (3mm) square, but can be cut to any length desired.

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 device, also referred to as a pastry cutter, that is used to cut butter or other solid fat when it is to be blended into flour for making pastry dough, generally pie crusts.

Meat, generally fatty bacon or pork fat, that is cut into strips 1/4 inch across and 1 to 1 1/2 inches long that is cooked to remove the fat.

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

A thin strip of potato, usually cut 3 to 4 inches in length and about 1/4 to 3/8 inches square that are deep fried until they are golden brown and crisp textured on the outside while remaining white and soft on the inside.

A cutting tool for use in making cookie patterns cut into dough to form the shape of a holiday or seasonal object such as an angel, a pumpkin, a star, a tree, or a snowman.

Designed for thick sandwiches, this knife is made to cut easily and quickly through a variety of sandwich ingredients.

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 from the top end of the shoulder, known as the shoulder butt, which has been cured in brine. A cottage ham is uncooked.

Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides a very rich flavor when roasted.

A variety of different types of hardwood rolling pins that have ribbed grooves manufactured into the rolling pin shaft.

A kitchen utensil that can be used to grind, crush, mince, or cut herbs into smaller bits for seasoning sauces, soups, salads, and other foods.

The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.

The protective or decorative caps that are placed on the ends of each bone extending out on cuts of meat, such as a crown roast.

A boned chicken breast, typically with the wing bone attached and cut off at the second joint, that has been stuffed with a large spoonful of chilled garlic and herb butter, and tied closed for cooking.

Refers to a slab of beef short ribs, small pieces cut from the main portion of the ribs. Taken from the chuck primal, the Flanken-style Short Ribs consist of the first five ribs of the ribcage.

A root vegetable that looks like a turnip but is slightly larger and has a coarser texture, which makes it hard to cut.

To cut or slice a food into long, thin strips.

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.