A brand created to distinguish the highest-quality beef produced from descendants of a specific black, hornless type cows of Scotland is . . .

A hard-shell clam larger than 3 inches in diameter, usually used for chowder or fritters or a large, rounded edible clam of the Atlantic coast of North America.

A light, poached, oval-shaped dumpling usually made of forcemeat (chicken, veal, seafood, or game) mixed with bread crumbs, bound with eggs and then poached.

A process in which milk products are heated to kill microorganisms that may contaminate (and spoil) the milk products.

A term referring to a small, flat, round or oval shaped portion of meat, generally a tender piece. These portions may also be referred to as a noisette or a mignonette.

A culinary dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning "to chop".

Conditions and practices followed to maintain health, including foodservice safety and sanitation practice as well as personal cleanliness.

An expensive, boneless cut of beef from the small end of the tenderloin.

Individual portions of meat cut from a sub-primal.

Known as starch "retro-gradation", it is the term referring to a change in moisture within a starch that causes products to turn firm, drier and more crumbly.

Lightly cured meat of a duck or goose that has been stewed in its own fat and then stored and chilled in that fat for later use.

Meat, poultry, egg yolks or other foods seasoned with mustard, vinegar, and/or other seasonings making for a "spicy" taste.

Portion-size whole fish, that has been trimmed, scaled, gutted, boned or filleted and is ready to go straight into the pan to be prepared using the recipe of your choosing. This type of preparation is common in quality fish shops and fish markets.

A fillet of salt-brined salmon which is a common product which is often served on a bagel with cream cheese.

A rounded, hard-shell clam, which is an edible marine bivalve mollusk, native to the eastern shores of North and Central America from Prince Edward Island to the Yucatán Peninsula.

Thymus gland of calf or lamb.

The act of transforming solid fat into liquid form by the use of heat.

Tough connective tissue that surrounds certain muscles.

Two or more flavors of ice cream or ice cream and sherbet, shaped in a spherical mold, each flavor a separate layer that forms the shell for the next flavor.

Tying whole poultry or meat to encourage even cooking.