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A sauce that may be prepared from the juices and drippings of cooked meats such as beef, pork, poultry, or veal.

A kitchen utensil that is used to separate the fat from the juices of the meat. The hot meat juices or any hot meat stock containing fat is poured into the separator and the fat rises to the top while the thicker layers of the meat juices remain on the bottom.

A type of food introduced by the French population living in Canada that is considered to be a snack or junk food creation.

Designed with a broad spoon base, this utensil serves several purposes when preparing foods. The Ladle is a kitchen tool that can be used to serve foods, such as sauces, gravies, and toppings as well as skim and stir ingredients.

A mixing utensil that is best used to whipping eggs, blending sauces, and smoothing gravies. The head of this whisk has a set of wires that are coiled in a circular, spring-like pattern that allows the head to move up and down while ingredients are stirred or blended.

Thinly sliced beef that has been smoked, salt cured, and then cut into round or rectangular slices. It is most often served as either an appetizer to complement crackers and baked goods, or as a meat ingredient for beef and gravy dishes, such as Chipped Beef and gravy.

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.

A favorite rice dish from India that is seasoned with a curry sauce, which is basically a gravy. The curry is made by adding meat or vegetables and other ingredients together with various spices.

A small piece of toasted or fried bread, such as croutons, which is used as a garnish in soups, broths, gravy and meat.

A common kitchen utensil that is best used to blend sauces, puddings, custards, or whip stiffer ingredients, such as beating eggs, making gravies, stirring stiff batters, mashing foods, and mixing dry ingredients.

The juices and fat remaining in a pan after meat has been cooked. The drippings are often used as a base for sauce or gravy.

A steak patty made of ground beef, which is combined with minced onions and a mixture of seasonings....

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 strong-flavored, highly spiced dish of meat, fish, and/or vegetables made in Eastern Indian kitchens.

A type of flour that dissolves easily in liquids regardless of the temperature of the liquid. The flour dissolves as easily in cold liquid as it does in hot.

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

A kitchen utensil that is used to whip lighter food ingredients that are being prepared for baking or serving.

A short grain variety of rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A short grain variety of white rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.

A short grain variety of white rice that sticks together when it is cooked. This variety is generally used for commercial product formulations rather than home recipes, converting the rice starch and flour into food binders for fillings, gravies and sauces.