Food and Wine

The butchering cutting and trimming of meat poultry fish and game.

To create a fillet of fish or meat by cutting away the bones. Fish and boning knives help produce clean fillets.

A limbless cold-blooded vertebrate animal with gills and fins and living wholly in water.

To combine a light mixture like beaten egg whites with a much heavier mixture like whipped cream. In a large bowl place the lighter mixture on top of the heavier one. Starting at the back of the bowl using the edge of a rubber spatula cut down through the middle of both mixtures across the bottom of the bowl and up the near side. Rotate the bowl a quarter turn and repeat. This process gently combines the two mixtures.

Chefs and Cooks sharing cooking techniques recipes and ideas with people who share similar interests or concerns and who interact and remain in contact for mutual assistance or support. Professionals in the food-service industry network together to achieve quality.

The sweet and fleshy product of a tree or other plant that contains seed and can be eaten as food.

To cook food (non-submerged) in hot fat or oil over moderate to high heat. There is very little difference between frying and SAUTEING although sauteing is often thought of as being faster and using less fat.