Show:
OUALITY GRADES FOR MEAT
DRY COOKING METHODS
RANDOMS
FABRICATION
FISH AND SHELLFISH FABRICATION
100
prime, choice, select, standard, commerical ,utility, cutter canner,
Name one beef grade
100
tender cuts from the rib or tenderloin
meat that should be roasted should be
100
when heat remains in food and allows it to keep cooking
What is connective tissue
100
the process of cutting primal cuts into usable portions
What is fabrication
100
scaling
when scales are scrfaped off their skin
200
prime, choice ,utility ,standard
name two veal grades
200
quickly browning the surface of the meat over high heat
What is searing
200
a connective tissue that breaks down during long moist heat cooking
What is collagen
200
meats that are cut and ready to sale
What is retail cuts
200
gutting
when a slit is made in the fish belly and guts or insides
300
prime, choice, utility, good
name one lamb grade
300
marinating, barding, or stuffing
how can a roast also be seasoned befor cooking
300
fat that builds up between the muscle fibers
What is marbling
300
a tenderloin must be done very carefully because it is one of the most expensive cuts
What is trimming important
300
fileting
a step that seperates the flesh from the bone
400
standard given to meat based on its freshness and quality
What is quality grades
400
a combination of chopped aromatic vegetables
What is mirepoix
400
a liquid made of oil and acid
What is mirinada
400
small round pieces molded by wrapping them in cheese cloth
What is medallions
400
small strips
What is goujonettes
500
beef and lamb
What two meats have yield grades
500
thermometer
What is used to determine the internal temperature of food
500
swiriling liquid in a pan to dissolve cooked particles
What is deglazing
500
cut a piece of meat lengthwise nearly in half
What is butterflying
500
thin rolled fillets filled with stuffing
What is paupiettes