| A | B |
|---|
| Aging | Meat must be aged between 48 and 72 hours to allow the muscles to relax. |
| Boning | separating meat from bone. |
| Butterfly | to cut a piece of meat lengthwise nearly in half so it opens up and lies flat. |
| Crustacean | Seafood that has segmented shells and jointed legs such as lobster and shrimp. |
| Deveining | removing the end trail (digestive track). |
| Fabricate | cutting a whole bird into pieces. |
| Filleting | to separate the flesh from the bones. |
| Free-range | Poultry that is given room to roam. |
| Game meat | animals that are not raised domestically. |
| Goujonettes | small stripe |
| Kosher | Meat that is specially slaughtered to comply with Jewish dietary laws. |
| Mollusks | Shellfish such as clams, oysters and mussels. Soft, unsegmented body. |
| Mutton | Sheep over 1 year of age. |
| Offal meats | organ meats |
| Paupiette | thin rolled fillets filled with stuffing. |
| Poultry | Any domesticated bird raised for the sole purpose of eating. |
| Primal cuts | the primary divisions of meat produced from the initial butchering of the animal carcasses. |
| Quality grades | standards given to meat based on its freshness and quality |
| Retail cut | cuts of meat that are ready for sale. |
| Scaling | to scrape off the scales. Work from head to tail. |
| Shucked | removed from the shell. |
| Silverskin | the tough membrane that surrounds the meat--tenderloin. |
| Sweetbreads | thymus glands |
| Trimming | to remove the the silverskin, fat and gristle. |
| Trussed | the legs and wings are tied to the bird's body for even cooking. |
| Tying | ensures even cooking and keeps the shape of the roast. |
| Yield grade | the amount of usable meat after the fat has been trimmed. |
| Au jus | after deglazing the pan |
| Bouillabaissie | French seafood stew |
| Carryover cooking | Heat that is retained in cooked food that allows continued cooking even after the item is removed from the oven. |
| Collagen | breaks down during slow moist heat cooking |
| Connective tissue | Collagen & elastin |
| Deglazing | swirl liquid in a pan to dissolve cooked particules or food remaining on the bottom. |
| En papillote | Fish, herbs, vegetables are encased in parchment paper and steamed in a hot oven. |
| Fumet | rich fish stock |
| Jambalaya | Creole stew |
| Jus | drippings from the roast |
| Jus lie | Jus thickened with arrowroot or cornstarch |
| Marbling | fat that builds up between the muscle fibers. |
| Marinade | a liquid made of oil, an acid such as vinegar or wine and herbs. The acid breaks down the collagen. |
| Pate | a rich loaf made of liver, meat, game or poultry cooked in a mold. |
| Emulsified | forced to combine |
| Forcemeat | a mixture of lean ground meat and fat. |
| Mousseline | A forced meat that is delicately flavored and lightened with cream and egg white. |
| Terrine | earthenware mold |
| Charcuterie | specially prepared pork products including sausage, smoked ham, bacon, pate and terrine. |
