Search

A traditional French delicacy (translated it means "fat or fatty liver") that consists of a fattened goose or duck liver that is marinated several times before being served either baked or baked and chilled.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

Meat that is typically refrigerated for several weeks, cooked at approximately 160° F, then sliced, seasoned, and preserved through a drying process that dehydrates the meat to make it shelf stable and ready to eat.

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.

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