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A name for a boneless piece of meat, poultry, or fish or the term used to refer to the process of preparing one section of meat, poultry or fish by removing the bones.

A spice that is made a blend of herbs that are used to enhance the flavors of cooked meat, poultry and many other types of cooked foods.

A cooking device that is built to hold food items, such as meat, poultry and vegetables securely while being slowly rotated, continuously over hot coals or heated burners.

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

A seasoned ground meat preparation made from a mixture of fine or coarsely ground meats, poultry, fish, fruits, or vegetables.

A type of food consisting of small chunks of meat, poultry, or fish combined with vegetables which are placed onto skewers or grilling baskets and then grilled or broiled.

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

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 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.

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.

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 meat product that has received injections of solutions such as water, salt and sodium phosphate to season the meat and to keep it from drying out.

A cooking appliance that is used to slowly cook meats, poultry and firm textured seafood, such as shrimp, as it rotates continuously over a heat source.

A mixture of meat, poultry, or fish chunks, vegetables, herbs, spices, and liquid, such as water or stock, which are cooked together slowly at a low temperature in a covered pot.

A name that refers to birds raised domestically for the purpose of human consumption, such as chicken, turkey, duck, goose, Rock Cornish hen, and pheasant.

A knife used to cut slices of cooked or smoked meat, poultry and fish. The blade on a Slicing knife is long (typically 8 to 12 inches in length), thin, and constructed with either a round or pointed tip.

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.

A mixture of spices that is used to season a variety of food dishes that include meat, poultry and fish.

The clear liquid that remains after slowly cooking foods such as meat, poultry, fish, or vegetables....

Onions that remain in the ground and are not harvested until they have matured into a larger round onion with dried leaves.