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Tools for Preparation | Potato Preparation | Potato Cooking | Tips Potatoes The most popular tuber vegetable in the world. It is available in hundreds of varieties, which vary in size, shape, taste, color, and starch content.

Some tasks to be aware of when preparing and baking a ham: thawing the ham properly, keeping a clean working area, and preparation for the cooking method being used. Most hams are prepared in the same basic manner for many of the ham recipes you will use.

Variety Meats Variety meats include some of the organs and extremities. Some lamb variety meats may be available in food stores, but most are available from a butcher or specialty meat market or may require special ordering.

Differences between Broiling and Grilling | Broiling Turkey | Broiling and Grilling Tips Differences between Broiling and Grilling Broiling is a cooking method in which food is cooked with a high heat source.

General Guidelines | Degree of Doneness | Meat Thermometers General Guidelines Even though harmful bacteria are usually only on the surface of whole beef cuts, there is growing concern that bacteria may be present in the internal portions of the meat as well, which is why it is now recommended that whole beef cuts be cooked to an internal temperature of not less than 145°F.

 

Comparison of Various Cuts of Beef with Chicken | Miscellaneous Nutritional Tips The USDA recommends 2 or 3 servings of meat, fish, or poultry per day. One serving of cooked beef is equal to 3 ounces and is about the size of a deck of cards.

  Cheeses of Mexico and the Caribbean: Queso to Requeson Queso Queso is the Spanish word for cheese. In the United States, the word is commonly used as a name for a type of Mexican cheese dip, as well as for numerous varieties of Mexican cheese.

  Italian Pasta Sauces | Other Types of Italian Sauces   Italian Pasta Sauces The pasta sauces of Italy are made from any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

Hot Liquid Cooking Techniques for Grain | Cooking Quinoa The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking most whole grains.

Rotisserie Cooking Units | Rotisserie Chicken PreparationRotisserie Cooking the Chicken | Carving Rotisserie Chicken Rotisserie cooking is a great method to use for preparing chicken.

Sweet Corn Preparation | Cooking Corn on the Cob | Grilling Sweet CornCreamed Corn | Freezing Sweet Corn | Tips Sweet Corn Corn is a tall cereal plant consisting of strong jointed stems supporting large ears containing kernels.

Fish Cuts When shopping for fish, it is beneficial to know what the different types of cuts of fish are so that you know exactly what you are purchasing. The basic cuts are described below.

When preparing fish you want to be sure that the fish is handled properly to ensure it is safe to eat. There are several cooking methods that include baking, frying, and grilling, which all result in a little different taste for the fish when it is done cooking.

Purchasing Tips | Cooking Tips | Cooking Oil Care | Olive Oil Tasting   Oils and Fats Purchasing Tips Purchasing Tips A product labeled "whipped butter" is regular butter that has had air beaten into it in order to increase the volume and to make it easier to spread.

Oil Extraction Methods | Types of Edible Liquid FatsOlive Oil Basics | Types of Olive Oil   Oil Extraction Methods There are numerous edible oils obtained from plant sources that are used for hundreds of culinary, pharmaceutical, and cosmetic products.

Fresh Pea & Pod Pea Preparation | Fresh Pea & Pod Pea CookingDried Field Pea Preparation | Dried Field Pea CookingPea Recipes | Tips Peas Varieties of small round legumes that are typically classified as fresh, field or pod peas.

How to Make Cutlets / Paillards Cutlets are boneless cuts of meat or poultry that have been sliced very thin or that have been pounded very thin. Cutlets are sometimes referred to as paillards.

Flat Breads Flat breads are made from both leavened and unleavened doughs. Both types have a general flat shape, although leavened flat breads are generally a bit taller and have a softer texture than unleavened flat breads.

Using a starter is, perhaps, the oldest method for preparing leavened breads. Many basic bread varieties use a starter as the leavening agent. Although it can be a lengthy process, using a starter greatly contributes to the flavor and texture of the bread.