Search

The level or degree of cooking that has been completed for the prepartion of a food. Doneness is typically measured by temperature readings, visual inspections, color, or texture....

Meat that has been cooked for a longer period of time, leaving the center warm and darker in color, while the texture may be somewhat firmer.

A reference that can apply to several different cuts of pork used for roasting, referred to as: the loin roast, shoulder roast, butt roast, blade loin roast, pork tenderloin, sirloin roast, crown roast or rolled ham roast.

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.

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.