Fish, poultry, & meat

Fish, poultry, & meat

Cooking with seafood, poultry and meat.

Industry: Culinary arts

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Fish, poultry, & meat

liver

Culinary arts; Fish, poultry, & meat

This nutritious organ meat filters toxins from the blood. Select the youngest liver you can find. Poultry generally offers the mildest flavored and most tender livers; pork has the strongest and ...

liverwurst

Culinary arts; Fish, poultry, & meat

German for "liver sausage." Liverwurst is a ready-to-eat sausage of at least 30% ground pork liver plus other meats combined with spices and seasonings. The most famous liverwurst is called ...

london broil

Culinary arts; Fish, poultry, & meat

A flank steak that has been cut into large pieces, tenderized by marinating, broiled or grilled, then sliced into thin strips across the grain before it is served.

meatball

Culinary arts; Fish, poultry, & meat

Chopped meat formed into balls and cooked. Additional ingredients are sometimes added to the meat.

A large member of the deer family with enormous palmate antlers. Moose meat is called "venison." Antelope, caribou, elk, deer, and reindeer meat is also classified as venison, the most popular large ...

mortadella

Culinary arts; Fish, poultry, & meat

A smoked sausage from Bologna, Italy, the city that brought us "bologna" sausage. Made from finely ground beef, pork, cubes of pork fat, and seasonings.