Fish, poultry, & meat

Fish, poultry, & meat

Cooking with seafood, poultry and meat.

Industry: Culinary arts

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Fish, poultry, & meat

heart

Culinary arts; Fish, poultry, & meat

The heart of most animals and birds are used in cooking. Some say that the best hearts are calf's or lamb's hearts. Hearts are sometimes stuffed with breadcrumbs and herbs or used in making gravies.

hog maws

Culinary arts; Fish, poultry, & meat

A pig's stomach, often stuffed with a sausage mixture, simmered, then baked.

horse meat

Culinary arts; Fish, poultry, & meat

Taboo for Jews, horse meat is eaten in many parts of the world, particularly France and Belgium. The flesh is on the sweet side and can be mistaken for beef if flavored with garlic or some other ...

italian sausage

Culinary arts; Fish, poultry, & meat

A popular pizza topping consisting of pork flavored with garlic and fennel. Available in sweet and hot styles, the latter of which contains hot peppers.

jerky

Culinary arts; Fish, poultry, & meat

Meat that is cut into long, narrow, strips then dried. Beef is the most commonly used meat for jerky. Also known as "Jerked Meat."

The kidneys are a pair of glandular organs in the abdominal cavities of mammals and reptiles. Calf's and lamb's kidneys are amongst the most delicate. Pig's kidneys are larger and coarser and make ...

kielbasa

Culinary arts; Fish, poultry, & meat

A highly seasoned smoked sausage of Polish origin made from pork and (sometimes) beef. It is flavored with garlic and other spices. Can be served cold or hot.