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37 relations: Adana kebabı, Börek, Chili con carne, Food safety, Foodborne illness, Forcemeat, Goat meat, Ground beef, Hamburger, Kabab koobideh, Keema, Lamb and mutton, Meat, Meat grinder, Meat pie, Meatball, Meatloaf, Menchi-katsu, Mincemeat, Moussaka, National Academies of Sciences, Engineering, and Medicine, National School Lunch Act, North America, Pastitsio, Patty, Pâté, Pink slime, Pork, Poultry, Pozharsky cutlet, Ragù, Salisbury steak, Sauce, South Asia, Sterilization (microbiology), Stuffing, United States Department of Agriculture.
Adana kebabı
Adana kebabı (colloquially known as Kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal.
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Börek
Börek (also burek and other variants) is a family of baked filled pastries made of a thin flaky dough known as phyllo (or yufka), of Anatolian origins and also found in the cuisines of the Balkans, Levant, Mediterranean, and other countries in Eastern Europe and Western Asia.
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Chili con carne
Chili con carne, commonly known in American English as simply "chili", is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans.
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Food safety
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness.
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Foodborne illness
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.
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Forcemeat
Forcemeat is a mixture of ground, lean meat mixed with fat by grinding, sieving, or puréeing the ingredients.
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Goat meat
Goat meat or goat's meat is the meat of the domestic goat (Capra aegagrus hircus).
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Ground beef
Ground beef, beef mince, minced beef, or minced meat (not to be confused with the mixture of chopped dried fruit, distilled spirits and spices referred to as "mincemeat") is a ground meat made of beef that has been finely chopped with a large knife or a meat grinder.
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Hamburger
A hamburger, beefburger or burger is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun.
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Kabab koobideh
Kabab koobideh (کباب کوبیده) or kūbide (کوبیده) is an Iranian meat kabab made from ground lamb or beef, and less commonly chicken, often mixed with parsley and chopped onions.
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Keema
Keema or qeema, is the Hindustani word for minced meat, which is used in a variety of dishes.
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Lamb and mutton
Lamb, hogget, and mutton are the meat of domestic sheep (species Ovis aries) at different ages.
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Meat
Meat is animal flesh that is eaten as food.
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Meat grinder
A meat grinder is a kitchen appliance for fine chopping ('mincing') and/or mixing of raw or cooked meat, fish, vegetables or similar food.
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Meat pie
A meat pie is a pie with a filling of meat and often other savory ingredients.
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Meatball
A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning.
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Meatloaf
Meatloaf is a dish of ground meat mixed with other ingredients and formed into a loaf shape, then baked or smoked.
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Menchi-katsu
is a breaded and deep-fried ground meat patty; a fried meat cake.
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Mincemeat
Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison.
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Moussaka
Moussaka is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the Levant, Middle East, and Balkans, with many local and regional variations.
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National Academies of Sciences, Engineering, and Medicine
The National Academies of Sciences, Engineering, and Medicine (also known as "NASEM" or "the National Academies") is the collective scientific national academy of the United States.
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National School Lunch Act
The Richard B. Russell National School Lunch Act (79 P.L. 396, 60 Stat. 230) is a United States federal law that created the National School Lunch Program (NSLP) to provide low-cost or free school lunch meals to qualified students through subsidies to schools.
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North America
North America is a continent entirely within the Northern Hemisphere and almost all within the Western Hemisphere; it is also considered by some to be a northern subcontinent of the Americas.
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Pastitsio
Pastitsio (παστίτσιο, pastítsio), sometimes spelled pastichio, is a Greek baked pasta dish that contains ground lamb and béchamel sauce.
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Patty
A patty, in American, Canadian, South African, Australian and New Zealand English, is a flattened, usually round, serving of ground meat or meat alternatives.
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Pâté
Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste.
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Pink slime
"Pink slime" (a derogatory term for lean finely textured beef or LFTB, finely textured beef, and boneless lean beef trimmings or BLBT) is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ground beef.
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
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Poultry
Poultry are domesticated birds kept by humans for their eggs, their meat or their feathers.
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Pozharsky cutlet
A Pozharsky cutlet (пожарская котлета,, plural: пожарские котлеты,; also spelled Pojarski) is a breaded ground chicken or veal patty that is typical for Russian cuisine.
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Ragù
In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta.
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Salisbury steak
Salisbury steak is a dish made from a blend of ground beef and other ingredients and is usually served with gravy or brown sauce.
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Sauce
In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods.
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South Asia
South Asia or Southern Asia (also known as the Indian subcontinent) is a term used to represent the southern region of the Asian continent, which comprises the sub-Himalayan SAARC countries and, for some authorities, adjoining countries to the west and east.
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Sterilization (microbiology)
Sterilization (or sterilisation) refers to any process that eliminates, removes, kills, or deactivates all forms of life and other biological agents (such as fungi, bacteria, viruses, spore forms, prions, unicellular eukaryotic organisms such as Plasmodium, etc.) present in a specified region, such as a surface, a volume of fluid, medication, or in a compound such as biological culture media.
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Stuffing
Stuffing, filling, or dressing, is an edible substance or mixture, often a starch, used to fill a cavity in another food item while cooking.
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United States Department of Agriculture
The United States Department of Agriculture (USDA), also known as the Agriculture Department, is the U.S. federal executive department responsible for developing and executing federal laws related to farming, forestry, and food.
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References
[1] https://en.wikipedia.org/wiki/Ground_meat
