| Term | Definition |
|---|---|
| Meuniere | Dredged with flour and sauteed in butter.
|
| Moist-Heat Cooking | Cooking a covered pot in the oven, on the range, or in a slow-cooker so that the heat transfer mechanism is liquid It is used for tougher meat cuts
|
| Mopping Sauce | A thin sauce that is applied to meats during the cooking process.
|
| Mortadella | Italy - Italian-style sausage composed of very finely chopped, cured pork and beef with added cubes of white fat; delicately spiced with garlic, nutmeg and coriander; stuffed into larger diameter casing and sliced - Cooked, smoked sausage
|
| Moussaka | (Greek) A dish consisting of layers of minced lamb or beef, sliced eggplant, tomatoes, and bechamel sauce, that is baked in an oven, and is common in the Balkans, the Eastern Mediterranean, and the Middle East
|
| Mutton | The flesh of mature sheep used as food The definition of mutton varies from country to country
|