Culinary vocabulary W8
Terms
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- Roaster
- flesh of a large young chicken over 3 1/2 lb suitable for roasting
- Inspection
- the act of looking carefully and closely
- Capon
- young castrated male chicken or domesticated fowl
- Aging
- (1)the period during which freshly killed meat isallowed to rest so theat the efffects of rigor mortis dissipate; (2)the period during which freshly milled flour is allowed to rest so that it will whiten and produce less sticky doughs; the aging of flour can be chemically accelerated
- Trussing
- the act of tying meats so that they cook evenly and hold a uniform shape
- Fryer
- flesh of a medium-sized young chicken suitable for frying
- Grading
- a series of voluntary programs offered by the U.S. Department of Agriculture to designate a food's overall quality
- Compound butter
- also known as a beurre compose, a mixture of softened whole butter and flavorings used as a sauce or to flavor and color other sauces
- Free-range
- an animal that is allowed to roam freely and forage for food; not kept in a pen at all times
- Brown butter
- clarified butter browned slowly and seasoned with vinegar or lemon juice and capers
- Yield grade
- a grading program for meat that measures the amount of usable meat on a carcass
- Beurre Noisette
- clarified butter browned slowly and seasoned with vinegar or lemon juice and capers
- Hen
- adult female chicken
- Broiler
- flesh of a small young chicken not over 2 l/2 lb suitable for broiling
- Clarified butter
- butter made clear by heating and removing the sediment of milk solids; purified butter fat
- Beurre Manie
- flour + butter (cold)
- A la minute
- at the time of service