|
- Giblets
- The heart, liver and gizzards of poultry, often used in making gravy, with the heart and gizzards frequently chopped for addition to turkey and chicken stuffings. Chicken and goose livers in pureed form are the main ingredient in many patés. Casseroles and stuffings containing giblets should be cooked to 165°F.
|
- Grate
- To rub a food against a grater in order to produce fine particles, such as what is done with cheese, and sometimes nuts. Grated food is not quite as fine as a flour, or milled product.
|
|
