Culinary Vocabulary W7
Terms
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- Medium
- warm pink center, otherwise brown140-150°F 60-65°C
- Well done
- Brown throughout with no sign of pink>160°F >71°C
- Fabricated cuts
- single portion cuts coming from the subprimal cuts.
- Silver skin
- the tough connective tissue that surrounds certain muscles; see elastin
- Carving
- to cut cooked meat or poultry into portions
- A point
- a French term for cooking to the ideal degree of doneness; when applied to meat, refers to cooking it medium rare
- Shish Kebob
- is a dish consisting of small cubes of meat threaded on a skewer (şiş in Turkish) that are grilled or roasted. Any kind of meat may be used, and fruit or vegetables are often placed on the skewer as well.
- Rack
- rib section of a forequarter of veal or pork or especially lamb or mutton
- Medium rare
- a warm red center, otherwise pink130-140°F 55-60°C
- Cryovac
- vacuum packaging.
- Scallopini
- sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour
- Butcher's yield
- 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.
- Connective tissue
- animal tissue that functions mainly to bind and support other tissues, having a sparse population of cells scattered through an extracellular matrix.
- Green meat
- freshly slaughtered meats that have not been allowed sufficiant time to age and develope tenderness and flavor
- Carry-over cooking
- 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.
- Medium well
- mostly brown with a gray center, very little if any pink150-160°F 65-71°C
- Marbling
- the intermixture of fat and lean in a cut of meat
- Primal cuts
- the primal devisions of muscle, bone and connective tissue produced by the initial butcherin of the carcass
- Roasting
- cooking (meat) by dry heat in an oven (usually with fat added)
- Tournedos
- thick steak cut from the beef tenderloin
- Rotisseur
- responsible for roasted, broiled, grilled and braised meats.
- Rare
- a cool red center; pink otherwise125-130°F 52-55°C
- Convection
- the transfer of heat caused by the natural movement of molecules in a fluid (whether air, water or fat) from a warmer area to a coolere one; mechanical convection is the movement of molecules cause by stirring.