culinary concepts W6
Terms in this set (27)
a French term for cooking to the ideal degree of doneness; when applied to meat, refers to cooking it medium rare
butcher's yield is a system for figuring food costs across all aspects of an animal. It gives the cook a more accurate cost for the Edible Portion (what you actually serve to the diner) and establishes a cost baseline for using the left over parts in other dishes and recipes.
refers to the phenomenon that food retains heat and continues to cook after being removed from a source of heat. The larger and denser the object being heated, the greater the degree of carry over cooking.
to cut cooked meat or poultry into portions
The structural material of the animal body normally seen as cartilage, sinew or gristle in meat but also present in bone and as the inner layer of skin, etc. It consists mainly of proteins principally collagen fibres interlaced with elastin fibres embedded in a gel. The more elastin the less soluble is the tissue.
The transfer of heat by the movement of currents within a fluid.
A registered trademark for a process in which meat is sealed in plastic, the air removed by a vacuum pump; also the thermoplastic resin wrapping film which can be heat-shrunk onto foods
single portion cuts coming from the sub primal cuts.
freshly slaughtered meat that has not had sufficient amount of time to age, and develop tenderness
Small deposits of fat distributed amongst the meat fibres. Is a sign of quality increases the moisture level of meat and enhances flavour.
Used for describing steak that is cooked so that it is brown on the outside but slightly pink and moist inside
a warm red center, otherwise pink130-140°F 55-60°C
mostly brown with a gray center, very little if any pink150-160°F 65-71°C
Portion Controlled Cuts
measured portions of cut meat that are cut to an individual serving size from a primal or sub-primal cut that guarantees the amount served is what was specified. Examples of portion cuts are steaks, chops, fillets, and medallions.
A primal cuts is a larger section of a carcass from which retail cuts are made.
rib section of a forequarter of veal or pork or especially lamb or mutton
a cool red center; pink otherwise125-130°F 52-55°C
cooked by dry heat in an oven
To cook with dry heat,as in oven or near hot coal.
responsible for roasted, broiled, grilled and braised meats.
sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour
is a dish consisting of small cubes of meat threaded on a skewer that is grilled or roasted. Any kind of meat may be used, and fruit or vegetables are often placed on the skewer as well.
the tough connective tissue that surrounds certain muscles; see elastin.
1. Machine used to slice foods using a circular blade,2. Long thin blade used mostly for slicing cooked meats. Blade can be flexible or rigid.
to loosely cover something so either steam is captured and driven back down into the food; or in other cases (as in resting food), steam, but not too much heat, escapes. Usually a loosely doomed piece of foil is used-thus the term "tent."
a beef steak cut from the tenderloin. measuring 3/4 to 1 inch thick and 2 to 2 1/2 inches in diameter. sometimes wrapped in bacon or pork fat
Brown throughout with no sign of pink>160°F >71°C