Q:Information: - In general use, herbs are any plants used for food, flavoring, medicine, or fragrances for their savory or aromatic properties. Culinary use typically distinguishes herbs from spices. "Herbs" refer to the leafy green or flowering parts of a plant (either fresh or dried), while "spices" are produced from other parts of the plant (usually dried), including seeds, berries, bark, roots and fruits. - Fennel ("Foeniculum vulgare") is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. - Pork is the culinary name for meat from the domestic pig ("Sus domesticus"). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. - The European Union (EU) is a political and economic union of member states that are located primarily in Europe. It has an area of , and an estimated population of over 510 million. The EU has developed an internal single market through a standardised system of laws that apply in all member states. EU policies aim to ensure the free movement of people, goods, services, and capital within the internal market, enact legislation in justice and home affairs, and maintain common policies on trade, agriculture, fisheries, and regional development. Within the Schengen Area, passport controls have been abolished. A monetary union was established in 1999 and came into full force in 2002, and is composed of 19 EU member states which use the euro currency. - A sausage is a cylindrical meat product usually made from ground meat, often pork, beef or veal, along with salt, spices and other flavourings and breadcrumbs, with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold uncooked are usually cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed. - Prodotto agroalimentare tradizionale, usually abbreviated to PAT, is an official approval for traditional Italian regional food products similar to the Protected Geographical Status of the European Union. A list of approved products is published by the Ministry of Agricultural, Food and Forestry Policies. It lists only products that do not qualify for pan-European approval, and as such PAT is only applicable within Italy. - A flower, sometimes known as a bloom or blossom, is the reproductive structure found in plants that are floral (plants of the division Magnoliophyta, also called angiosperms). The biological function of a flower is to effect reproduction, usually by providing a mechanism for the union of sperm with eggs. Flowers may facilitate outcrossing (fusion of sperm and eggs from different individuals in a population) or allow selfing (fusion of sperm and egg from the same flower). Some flowers produce diaspores without fertilization (parthenocarpy). Flowers contain sporangia and are the site where gametophytes develop. Many flowers have evolved to be attractive to animals, so as to cause them to be vectors for the transfer of pollen. After fertilization, the ovary of the flower develops into fruit containing seeds. - Allium sativum, commonly known as garlic, is a species in the onion genus, "Allium". - Culinary names, menu names, or kitchen names are names of foods used in the preparation or selling of food, as opposed to their names in agriculture or in scientific nomenclature. The menu name may even be different from the kitchen name. For example, from the 19th until the mid-20th century, many restaurant menus were written in French and not in the local language. - Officinalis, or officinale, is a Medieval Latin epithet denoting substances or organisms mainly plants with uses in medicine and herbalism. It commonly occurs as a specific epithet - the second term of a two-part botanical name. Officinalis is used to modify masculine and feminine nouns, while officinale is used for neuter nouns. Etymology. The word "officinalis" literally means "of or belonging to an "officina"", the storeroom of a monastery, where medicines and other necessaries were kept. "Officina" was a contraction of "opificina", from "opifex" (gen. "opificis") "worker, maker, doer" (from "opus" "work") + -"fex", -"ficis", "one who does," from "facere" "do, perform". When Linnaeus invented the binomial system of nomenclature, he gave the specific name "officinalis", in the 1735 (1st Edition) of his Systema Naturae, to plants (and sometimes animals) with an established medicinal, culinary, or other use. - In biology, a species (abbreviated sp., with the plural form species abbreviated spp.) is the basic unit of biological classification and a taxonomic rank. A species is often defined as the largest group of organisms in which two individuals can produce fertile offspring, typically by sexual reproduction. While this definition is often adequate, looked at more closely it is often problematic. For example, in a species complex, the boundaries between closely related species become unclear or disappear altogether. Other ways of defining species include similarity of DNA, morphology, or ecological niche. The presence of locally adaptive traits may further subdivide species into infraspecific taxa such as subspecies. - Porchetta ( porketta ) is a savoury , fatty , and moist boneless pork roast of Italian culinary tradition . The body of the pig is gutted , deboned , arranged carefully with layers of stuffing , meat , fat , and skin , then rolled , spitted , and roasted , traditionally over wood . Porchetta is usually heavily salted in addition to being stuffed with garlic , rosemary , fennel , or other herbs , often wild . Porchetta has been selected by the Italian Ministero delle Politiche Agricole , Alimentari e Forestali as a prodotto agroalimentare tradizionale ( '' traditional agricultural - alimentary product '' , one of a list of traditional Italian foods held to have cultural relevance ) . - In botany, an evergreen is a plant that has leaves throughout the year, always green. This contrasts with deciduous plants, which completely lose their foliage during the winter or dry season. There are many different kinds of evergreen plants, both trees and shrubs. Evergreens include: - Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. - The flowering plants (angiosperms), also known as Angiospermae or Magnoliophyta, are the most diverse group of land plants, with 416 families, approx. 13,164 known genera and a total of c. 295,383 known species. Like gymnosperms, angiosperms are seed-producing plants; they are distinguished from gymnosperms by characteristics including flowers, endosperm within the seeds, and the production of fruits that contain the seeds. Etymologically, angiosperm means a plant that produces seeds within an enclosure, in other words, a fruiting plant. The term "angiosperm" comes from the Greek composite word ("angeion", "case" or "casing", and "sperma", "seed") meaning "enclosed seeds", after the enclosed condition of the seeds. - Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, most notably with ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice. - Commonly, especially in gastronomy, red meat or dark meat is red when raw and dark in color when cooked, in contrast to white meat, which is pale in color before and after cooking. This definition only refers to flesh from mammals or fowl. - Meat is animal flesh that is eaten as food. Humans have hunted and killed animals for meat since prehistoric times. The advent of civilization allowed the domestication of animals such as chickens, sheep, pigs and cattle, and eventually their use in meat production on an industrial scale. - The onion ("Allium cepa" L., from Latin "cepa" "onion"), also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus "Allium". - The domestic pig (Sus scrofa domesticus or Sus domesticus), often called swine, hog, or pig when there is no need to distinguish it from other pigs, is a large, even-toed ungulate. It is variously considered a subspecies of the wild boar or a distinct species. The domestic pig's head-plus-body-length ranges from , and the adult can weigh between . Compared to other artiodactyls, its head is relatively long, pointed, and free of warts. Even-toed ungulates are generally herbivorous, but the domestic pig is an omnivore, like its wild relative. - Bacon is a meat product prepared from pork and usually cured. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked. Fresh and dried bacon is typically cooked before eating, often by frying. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating. - Charcuterie (or ; northern or southern , from "chair" "meat" and "cuit" "cooked") is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, "galantines", "ballotines", "pates", and "confit", primarily from pork. After reading the paragraphs above, we are interested in knowing the entity with which 'porchetta' exhibits the relationship of 'has part'. Find the answer from the choices below. Choices: - a - air - allium - allium cepa - allium sativum - bacon - carrot - casing - cause - century - domestic pig - egg - electric - europe - european union - evergreen - fennel - fish - flower - french - garlic - grilling - group - ham - he - head - italy - l - language - meat - member - morphology - onion - plant - pork - product - protected - rosemary - sausage - second - shelf - system - technology - veal - vegetable
A:
veal