Beef and ground beef are staples in many kitchens and lend themselves to numerous cooking methods. When purchasing beef or ground beef you will want to select beef with a bright, cherry-red color and without any gray or brown patches. Select veal that has a fine-grained texture and a creamy pink color.

Beyond chicken, poultry also includes turkey, duck, pheasant, geese, and Cornish game hens. Refrigerate or freeze poultry immediately after purchasing. Use uncooked poultry within 1 to 2 days of purchase or defrosting. Never defrost frozen poultry at room temperature; thaw in refrigerator, cold water or in the microwave.

The distinctions between stew, soup, and casserole are fine ones. The ingredients of a stew may be cut into larger pieces than a those of a soup and retain more of their individual flavours; a stew may have thicker liquid than a soup, and more liquid than a casserole; a stew is more likely to be eaten as a main course than as a starter, unlike soup; and a stew can be cooked on either the stove top (or range) or in the oven, while casseroles are almost always cooked in the oven, and soups are almost always cooked on the stovetop. There are exceptions; for example, an oyster stew is thin bodied, more like a soup. The choice of name is largely a matter of custom; it is possible for the same dish to be described as soup, stew, or casserole.

Handle vegetables carefully - they bruise easily. A bruise spot will lead to decay. After purchasing, promptly refrigerate vegetables that need to be refrigerated. If you purchase riper vegetables, storage life will be shorter. Cooking times will vary depending of the size, freshness and ripeness of the vegetable.

Salad is a mixture of cold foods, usually including vegetables and/or fruits, often with a dressing, occasionally nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, or whole grains. Salad is often served as an appetizer before a larger meal.

Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly-flavored one, such as some cheeses. The word comes from the Old French desservir, "to clear the table." Common desserts include cakes, cookies, fruits, pastries, ice cream, and candies.