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41 Cards in this Set

  • Front
  • Back

Vacuum packaged

Food preservation method where all air has been removed through a “vacuum process” and sealed

Cutting against the grain

Slicing against the direction in which the muscle fibers travels

Barding

Covering the surface of meat or poultry with pork fat (back fat)

Sub-primal

Smaller cuts of meat

Shrinkage

Meats shrinks during cooking. Evaporation of liquid and/or melting of fat

Primal

Large cuts of the carcass

Flare ups

Fat dripping that fall onto open fire

Cutlet

Thick cut boneless slice

Wet age

Aging meat in proportioned/precut meats that are packaged in a vacuum-sealed bag

Paillard

Scallop of meat, usually chicken or veal, that is pounded until thin

Resting

Letting meat sit and absorb its own moisture before cutting

Larding

Inserting strips of pork fat into meat with a needle

Scallop

Thin, boneless cuts

Marbling

White streaks of fat, which adds flavor and tenderness. This determines the meat quality

Fabricated cuts

Individual cuts from sub primal pieces

Trussing

Trying larger roasts with butchers twine to hold shape for even cooking

Medallion

Small, round, thick cut of meat

Fork tender

Shows little resistance when pierced with a fork. Should not fall apart.

Chop

Cut of meat with bone attached

Portion control

Small individual cuts that is ready to cook and serve

Baste

Adding fat or using its fat and/or juices, to a pan and spooning over the surface of the meat

Carry-over cooking

When meat has been removed from heat and residual heat is remaining

Yield

Measurement of usable meat. The cut-ability from the carcasses

Dry age

Storing meats in a controlled temperature environment -humidity and air flow throughout the room

Pickling

Food that has been preserved in brine or vinegar

Brine

Mixture of salt, water, and seasonings used to preserve food

Frenching

Method of trimming racks where all meat and connective tissue are removed from rib bone

Chateaubriand

Thickest part of the tenderloin; serves 2

Mutton

2 years of age, or adult sheep

Nitrate

Salts that are used in curing and preserving meat and fish

Niche pork

Sustainable practices on free-roaming farms with vegetarian diets

Wagyu

Japanese cattle; prized for its marbling

Porterhouse

Bone-in part cut with both strip loin and tenderloin

T-bone

Bone-in part part of cut with both strip loin and small tenderloin

Tournedos tips

Round, medallion cuts of tenderloin

Caul fat

Stomach lining of an animal. Used for barding

Roulade

Filling then rolled meat

Suckling pig

Young pig that is used for roasting or bbqing

Tartare

Raw ground meat, or minced served with mustard and raw egg

Carpaccio

Paper-thin slices of raw beef

Spring lamb

Young lamb born in early spring and slaughtered at 3-5 months old