- Industri: Government
- Number of terms: 41534
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Most eggs come from hens, but duck, goose, and quail eggs are available too. Eggs should be refrigerated in the original container, large end up. Because the yolk is high in cholesterol, imitation eggs come from egg whites and additives.
Industry:Culinary arts
This part of the egg contains all of the fat in an egg. Yolks are a good source of protein, iron, vitamin A, vitamin D, choline, and phosphorus. The egg white is a good source of protein and riboflavin.
Industry:Culinary arts
A large member of the deer family. Elk meat is called "venison." Antelope, caribou, elk, deer, moose and reindeer meat is also classified as venison, the most popular large animal game meat in the U.S.
Industry:Culinary arts
Also called "ground round" or "ground sirloin, this type of ground beef contains approximately 11% fat.
Industry:Culinary arts
An expensive and very tender cut of beef that is taken from the small end of Tenderloin.
Industry:Culinary arts
A smoked and seasoned precooked sausage that is also called the "hot dog," "wiener," and "frank." These sausages, which can be made from beef, pork, chicken, or turkey, are America's most popular sausage.
Industry:Culinary arts
The tender, faintly sweet white meat from the hind legs of frogs. Because of their delicate flavor, they should be cooked briefly without too many seasonings.
Industry:Culinary arts
Giblets usually refers to the heart, liver, gizzard, and sometimes the neck of poultry. All of these except for the liver are normally used to flavor stocks, soups, and gravies.
Industry:Culinary arts
Goat meat has been eaten in other countries for centuries, but it never got very popular in the U.S. Most goat meat comes from kids--goats under 6 months old. Kid meat is as tender and delicate as lamb.
Industry:Culinary arts
