The butchering, cutting, and trimming of meat, poultry, fish, and game (large pieces or whole) into smaller cuts to prepare them to be cooked.

Bacteria that can survive both with and without oxygen.

Literally, “stuffing” in French. A forcemeat or stuffing.

A fine wheat meal that can be eaten as a breakfast cereal when cooked in boiling water, used in puddings, or used as a thickener.

One of the basic nutrients used by the body to provide energy. Fats carry flavor in food and give a feeling of fullness.

Pork fat from the back of the pig, used primarily for barding, and also to make lard and cracklings.

The process of yeast acting to break down sugars into carbon dioxide gas and alcohol, which is essential in bread leavening and beer, wine, and spirit making. Also, the period of rising in yeast doughs.

The structural component of plants, necessary to the human diet. Indigestible. Also referred to as roughage.

A thickener made from ground dried sassafras leaves; used primarily in gumbo.

The expensive boneless cut of beef from the small end of the tenderloin.