Seafood
A fish that swims horizontally and has both eyes on the top of its head
What is a flatfish?
Birds raised for human consumption
What is poultry?
Determines meats flavor and texture
What is muscle fiber?
A French word that translates into "cabbages" because that's what this pastry looks like
What is Choux?
An enzyme from a calf, lamb or goats stomach
What is rennet?
A fish that swims vertically and has eyes on both sides of its head
What is a round fish?
Arranging animals into groups based on their characteristics
What is classification?
Connects muscles to bones. It is tough and composed of elastin or collagen
What is connective tissue?
Made of eggs, cream, sugar and flavorings. Baked in a double boiler or hot water bath
What is custard?
A soft white substance that comes from milk and is used to make cheese
What is curd?
Two shells hinged together
What is a bi-valve?
The form in which poultry is purchased
What is market form?
A hard yellow tissue that does not break down during cooking
What is elastin?
-or gristle
Slowly pouring hot liquid into room temperature eggs so they don't cook
What is tempering?
The liquid portion of coagulated milk
What is Whey?
A single shell
What is a univalve
A word used to describe how old a bird is
What is maturity?
Soft white tissue that breaks down into gelatin during slow moist cooking
What is collagen?
When flour is not completely blended with fat it creates this
What is flaky dough?
The process by which molds and bacteria change the texture and flavor of cheese
What is ripen?
Univalves, bi-valves and cepholapods
What are mollusks?
The hollow part inside a bird
What is cavity?
What is left of the animal after slaughter (does not include the head, feet or hide)
What is carcass?
Partially or fully baking a pie crust before adding any filling
What is blind-baking?
The outer surface of a semi-soft cheese
What is rind?