French for ham.
Meat, most often beef, cut into long, thin strips and dried. Tough and salty, jerky keeps indefinitely and travels well.
Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
French for juice, jus also refers to the unthickened juices from a piece of roasted meat.