Fish and Shellfish
All species of fish that have an internal skeleton and swim in water.
Roundfish
Thickened liquid that compliments other foods.
Sauce
An assurance of safety and wholesomeness of an animal product.
Inspection
The main carbohydrate in milk.
Lactose
This winter squash variety has a spherical bottom, and a long, wide, cylindrical neck with beige skin and bright orange flesh
Butternut
Fish that have one eye on each side of their head and swim through the water with their dorsal fin upright.
Finfish
The base sauces from which other sauces can quickly be made.
Mother Sauces
A grade assigned to meats based on an evaluation of traits related to tenderness, juiciness, and flavor.
Quality Grade
Another word for rapid mixing.
Churning
This vegetable grows on vines, is covered with a papery husk, and has a slightly tart flavor.
Tomatillo
Fish that have two eyes on one side of their head and none on the other.
Flatfish
A sauce that is made from a mother sauce.
Derivative Sauce
An evaluation of the amount of lean, closely trimmed, boneless cuts a carcass will produce.
Yield Grade
Eggs cooked in their shells for one to three minutes.
Coddled eggs
This pulse is a staple in Mexican cuisine and is a medium-sized, oval bean that is pinkish-tan with dark speckles.
Pinto Beans
Water creatures that have no bones, but their bodies are covered by hard, external surfaces.
Shellfish
Highly flavored liquid made by simmering bones with vegetables, herbs, and spices.
Stock
The process of cutting, boning, and portioning meats.
Fabrication
Made from bread that is soaked in a milk-egg batter, or custard, and then sauteed.
French Toast
A measure for the heat of chile peppers.
Scoville Heat Unit.
The family of shellfish that consists of univalves, bivalves, and cephalopods.
Mollusks
Stock-like preparations that are made with a larger proportion of meat than bone and a greater variety of vegetables than stock.
Broth
Major divisions of the carcass.
Primal Cuts
Crepe
A round, red root with green tops that can be prepared like spinach.
Beet