| A | B |
|---|
| yield grade | amount of usable meat after the fat has been trimmed |
| trichinosis | disease caused by a parasite that lives in muscle tissue of pork |
| mutton | sheep slaughtered over the age of one year |
| aging | process that allows muscles to relax; gives meat a darker color, more tender texture, and fuller flavor |
| primal cuts | primary divisions of meat produced by the initial butchering of animal carcasses |
| fabricate | process of cutting primal cuts of meat into usable portions |
| retail cut | cut of meat that is ready for sale |
| tying | method of meat fabrication that ensures even cooking and keeps the shape of the meat |
| trimming | cutting away the silverskin, fat, and gristle of meat |
| silverskin | tough outer membrane that surrounds meat |
| butterfly | cutting a piece of meat lengthwise nearly in half so it spreads out flat |
| offal meats | organ meats from hogs, cattle, or sheep such as liver, kidney, heart, or brains |
| sweetbreads | part of the thymus gland taken from hogs, cattle, or sheep |
| game meats | meats from animals that are not raised domestically |
| kosher | method of slaughtering meat to comply with Jewish dietary laws |
| poultry | includes chicken, duck, goose, guinea, squab, and turkey |
| free-range | poultry that is raised in large yards and given a lot of space to roam and exercise their muscles |
| boning | separating meat from the bone |
| trussing | tying legs and wings of a bird to the body |
| scaling | scrape scales of fish off of their skin, usually working from head to tail |
| gutting | pull out the guts of a fish |
| filleting | separating the flesh of the fish from the bones |
| goujonettes | fish fillet cut in small strips |
| paupiettes | fillet of fish that is rolled up around a stuffing |
| mollusks | shellfish with a soft, unsegmented body and no intermal skeleton |
| crustaceans | shellfish that have segmented shells and jointed legs, including lobster and shrimp |
| shucking | removing mollusks (oysters) from their shell |
| deveining | process of removing a shrimp's digestive tract |
| connective tissue | surrounds bundles of muscle fibers; breaks down during cooking |
| collagen | type of connective tissue that breaks down during long, slow, moist heat cooking |
| elastin | type of connective tissue that does NOT brek down during cooking and needs to be trimmed by hand |
| marinade | liquid usually containing herbs, spices, oil, and an acid |
| mirepoix | combination of chopped aromatic vegetables to flavor stocks and soups (2 parts, onion, 1 part carrot, 1 part celery) |
| deglazing | to swirl a liquid in a pan to dissolve cooked particles of food remaining on the bottom |
| jus | sauce made from the unthickened juices of cooked meats |
| pan gravy | sauce made with a roux incorporating fat from a roast |
| carryover cooking | heat retained in cooked foods that allows them to continue cooking after removal from oven |
| roasts should rest ___ min before carving | 15-30 |
| barding | tying thin slices of fat (bacon) over meats or poultry to protect and moisten them during roasting |
| sear | brown food quickly over high heat |
| galantine | forcemeat placed in a chicken skin and poached |
| court bouillion | stock made with vegetables and an acid |
| fumet | highly flavored stock made with wine and fish bones |
| en papillote | fish, herbs, vegetables and/or sauce are encased in parchment paper and steamed in a hot oven |
| bouillabaisse | French seafood stew with assorted fish and shellfish |
| jambalaya | Creole stew made with rice, shellfish, and vegetables |
| Seafood Newburg | cooked lobster, crab, or shrimp in a rich sauce made of butter, cream, egg yolks, sherry, and seasonings |
| charcuterie | specially prepared pork products, including sausages, smoked hams, pates, bacon, and terrines |
| garde-manger | kitchen's pantry section, where cold-meat items are prepared and stored |
| forcements | mixture of lean ground meat and fat forced through a sieve; used as a base for pate |
| quenelles | mousseline formed into small dumpling-shaped ovals and poached in a rich stock or court bouillion |
| pate | rich loaf made of forcemeat and baked in a mold |
| pate de campagne | country-style forcemeat |
| pate en croute | forcemeat encased in pate dough |
| terrine | earthenware mold that lends its name to the forcemeats that are cooked in it |
| mousselines | forcemeat made from veal, poultry, or fish and lightened with cream and egg whites |
