A sauté pan with sloped sides; the sloped walls enable foods to be flipped in the pan without using an offset spatula.

the term used to describe the portion of the knife blade that extends into the handle of the knife.

Protein that bundles muscle tissue together and connects muscle to bones, joints, and skin.

foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches (6 millimeters x 6 millimeters x 5 centimeters)

Equal amounts of fat and flour (by weight) mixed and cooked to produce the base of a sauce or gravy.

Small, cold sandwich usually served on bread or toast, trimmed of crusts, and cut into shapes.

adoption of practices that either preserve or improve the condition of Earth for future generations

Cooked seeds of dried beans and peas; examples include white, black, and pinto beans, lentils, and chickpeas; dried forms are also called "pulses."

a large family of single-cell fungi

the minimal internal temperature for poultry, stuffings/stuffed food products, and hot held leftovers

The dollars received in payment for the meal.

Cooking food in enough hot fat to cover it halfway, also known as shallow-fat frying.