Cook it
Cut it
Eat it
Sell it
far from it
100
cooking method that retains the most nutrients
What is steaming
100
to create cuts for retail use
What is to fabricate
100
dry heat cooking method best suited for chops and steaks
What is broiling and grilling
100
cuts sold in stores
What is retail cuts
100
forcemeat made from white meat
What is mouselline
200
internal cooking temperature of poultry
What is 165 degrees F
200
when only the viscera of a fish have been removed
What is drawn
200
thin strips of meat used for sauteeing
What are eminces
200
cuts ready for sell
What are retail cuts
200
when a fish's viscera, scales, and fins and often head are removed
What is dressed
300
cooking method used for preparing mole pablano
What is combination
300
first step in trimming a tenderloin
What is to trim the fat
300
small round pieces molded by being wrapped in cheeseclothe
What is medallions
300
cooking method best for tougher cuts of meat
What is braising
300
dry heat cooking method ideal for tender cuts from the rib or tenderloin
What is Roasting
400
to bard
What is to cover in strips of fat
400
working with primal cuts of meat to customize them
What is fabricate
400
An unappetizing portion of shrimp that is commonly eaten. To remove is called...
What is deveining
400
large cuts not sold in stores
What are primal cuts
400
poached, dumpling - shaped forcemeat
What is quenelle
500
en papillote
What is cooking fish and seafood wrapped in parchment paper
500
tough membrane on meat
What is silverskin
500
lines of fat running throughout a piece of meat
What is marbling
500
meat is firmest when cooked
What is well done
500
amount of usable meat after the fat has been trimmed
What is the yield grade
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