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A wine fortified by adding grape alcohol partway through the fermentation. The wine is kept in oak for a relatively short time, then fortified and aged in bottles.

The dividing up of a larger quantity into specific serving sizes or portions.

Scoops, available in mechanical and non-mechanical types, that are used for measuring, portioning, and forming.

The measuring of portions to guarantee that the amount served is what was specified.

Cuts of meat that are cut to an individual serving size from a primal or sub-primal cut. Examples of portion cuts are steaks, chops, fillets and medallions.

A kitchen tool designed to accurately gauge the amount of uncooked pasta that will be needed for serving from 1 to 4 portions of pasta.

A wine that has been blended with brandy or other spirits. Fortified wines contain 15% to 24% alcohol when compared to most other wines containing up to 15% alcohol.

A cut of pork taken from the upper portion of the foreleg, including a portion of the shoulder. It is also referred to as a picnic ham but is not a true ham because it does not come from the back leg.

A cut of pork taken from the upper portion of the foreleg extending into and including a portion of the shoulder.

The process of cracking the grain to expose the floury portion of the kernels and breaking it down to a fine powder, sieving out the unwanted portions of the broken grain.

The largest portion of a grain kernel containing most of the protein and carbohydrates, but only small quantities of vitamins and minerals.

A pear that is native to Asia, which is similar in taste to an Asian/Japanese pear. The yellow-skinned lower portion is apple shaped, while the upper portion retains more of the pear shape.

A small sized pan that that is used for baking loaves of bread or meat loaves in smaller portions. Commonly sought for making gift loaves of sweet or traditional breads as well as for making fresh portions to be served for one or two during a dinner, Mini Loaf Pans are approximately 5 to 6 inches in length and 3 inches in width.

1. The portion for the knife blade that is attached within the handle. 2. A strong, sharp distinctive flavor or odor.

1. A primal cut of beef located in the rear portion of the carcass, which includes the rump and the upper leg.

1. Individual portions of bread that have been baked into various shapes. There are many different types of dough that can be used for rolls and many different shapes, such as round buns, knotted rolls, rolled wedges and folded rounds.

A small portion of food served before the main part of a meal in order to stimulate the appetite. In the United States, an appetizer plate or buffet may be served before the main meal.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

The inner portion or heart of the stem from the cabbage palm tree, which is grown in tropical regions and temperate climates.

A term that refers to a small piece or portion of a sweet food, such as candied fruits or nuts, small candies, or petit fours.