A dish of rice cooked with onion, tomato, garlic, vegetables, and various meats, fish, or shellfish. A paella pan is a specialized pan; it is wide and shallow and usually has two loop handles.

A scallop of meat pounded until thin; usually grilled or sautéed.

A small, long, narrow metal spatula with a rounded tip. May be tapered or straight, offset or flat.

A cooking method similar to dry sautéing that simulates broiling by cooking an item in a hot pan with little or no fat.

Portion-size whole fish with the guts, gills, and scales removed. The fins and tail may or may not be trimmed or removed.

To cook in fat in a skillet; generally involves more fat than sautéing or stir-frying but less than deep frying.

A sauce made by deglazing pan drippings from a roast and combining them with a roux or other starch and additional stock.

To cook foods in a very small amount of liquid in a covered pan over direct heat.

A moist-heat cooking method similar to steaming, in which items are enclosed in parchment and cooked in the oven.

The amount of food and other supplies necessary to cover operating needs between deliveries.