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A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used on the stovetop burner for making gravy and sauces from the drippings, and well made of thick metal with sturdy handles for maintaining a good grip on the pan to easily control it when filled with the foods being cooked.

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

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

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.

The process of loosening, reducing, and dissolving the residue remaining in a pan after meat has been sautéed.

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

An African flat bread that is very thin and somewhat crepe-like in appearance. Made from flour ground from teff, a grain cultivated in Ethiopia, the bread begins as a batter that is poured into a skillet or baking pan and made into a round-shaped flexible flat bread that is baked only on one side.

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

food thickener, thickening agent, liason, beurre manie,

Although this food item is often attributed to Yorkshire county in England, it is actually something that can be claimed by many counties in Britian.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.