Fish
another term for flounder
what is lemon sole
keeping chicken in a uniform shape for cooking
what is trussing
what breed of cow do we use for milking
what is holstein
oil does this in a marinade
cheesecloth, peppercorns, thyme, and parsley stems, bay leaves, and garlic
what is sachet
tuna is a member of what family
what is the mackerel family
can be consumed at a lower temperature than 165
what is duck
how is brisket cooked
what is braising, stewing or bbq
term used for shredding meats
what is emince
permanent emulsion
what is mayonanaise
what is poaching or steamed
way to classify chicken
what is age and weight
primal cuts of the chuck of beef
what is shoulder clod
amount of time food is still cooking when it is removed from the oven
what is carryover cooking
flavored butter either sweet or savory
what is compound butter
what types of fish are best grilled or broiled
what is high oily fish like tuna or salmon
most popular duck raised for meat
what is Pekin
type of fat is marbling
what is intramuscular fat
pan drippings with a slurry
what is jus lie
secondary stock
what is remouillage
a flat piece of fish stuffed with mousse and rolled and poached
what is a papuiette
a cooking method similar to roasting poultry
what is poeleing
what primal cuts come from a primal round of beef
what are top round and knuckle
edible mirepoix with the addition of pork
what is matignon
when blue crabs are sold
what is soft shell crabs