Fish, poultry, & meat

Fish, poultry, & meat

Cooking with seafood, poultry and meat.

Industry: Culinary arts

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Fish, poultry, & meat

turtle

Culinary arts; Fish, poultry, & meat

Any of several varieties of shelled reptiles that live on land, in freshwater, or in the sea. Turtles can weigh over 1,000 pounds. Sea or Green Turtles are best known as food.

Calves that are slaughtered from 1 - 3 months of age. "Milk-fed" veal are unweaned calves. "Bob veal" is under a month old; "baby beef" is 6 - 12 months old. To keep their flesh from darkening, these ...

venison

Culinary arts; Fish, poultry, & meat

This term covers the meat from antelope, caribou, elk, deer, moose, and reindeer. Venison is probably the most popular large game meat eaten today.

vienna sausage

Culinary arts; Fish, poultry, & meat

A small frankfurter, often served as an hors d'oeuvre.

water buffalo

Culinary arts; Fish, poultry, & meat

A buffalo native to the Old World tropics with large flattened horns. Also called "water ox."

whelk

Culinary arts; Fish, poultry, & meat

A large marine snail that belongs to the mollusk family. The flavorful foot-like muscle is rather tough and must be tenderized by pounding. Look for whelk in Chinese or Italian markets or specialty ...

yankee pot roast

Culinary arts; Fish, poultry, & meat

A "pot roast" is a piece of chuck or round cut that is browned, then braised very slowly in a covered pot with a little liquid. A "Yankee pot roast" includes vegetables that are added part way ...