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CPSteak Napa > Basic Knowledge > Flashcards

Basic Knowledge Flashcards

1
Q

What is Short loin?

A

American name for cut from back of animal that contains part of the spine and includes the top loin and tenderloin.

Produces:
porterhouse (rear of short loin)
NY strip steak
T-bone (front of short loin)

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2
Q

What are the two parts that make up a Ribeye?

A

Dickle aka Cap and the rib

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3
Q

What is a Ribeye Cap?

A

aka Dickle
ouside edge of ribeye steak
super tender and flavorful

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4
Q

What are Truffles?

A

Fungi found at the root of Trees
Oak, Hazelnut, Poplar, Beech

Found in France, Italy, US and Australia

Black, white, summer/burgundy varietals

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5
Q

What is the difference between american and japanese wagyu?

A

Japanese is one of 4 breeds 100% and are only from japan.
Black, Brown, Polled, Shorthorn
American are Angus bred with one of the 4 japanese breeds.

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6
Q

What is a Hanger Steak?

A

One per cow. Considered the butcher’s cut. Comes from the PLATE section of the cow under the RIB section. Prized for its flavor.

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7
Q

What is a Flat Iron Steak?

A

Cut from the shoulder of the cow in the CHUCK section. Significantly marbled. Long cut insead of cross cut with a bone.

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8
Q

What is an American Skirt Steak?

A

Cut from the PLATE section of the cow. Long and Flat. Prized for its flavor. Used for Fajitas and in Chinese stir frys.

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9
Q

What is Kobe?

A

Beef from the Tajima strain of Wagyu cattle.

Black, Brown, Polled, Shorthorn

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10
Q

What is Chinese 5 Spice?

A 
Star Anise
Cinnamon
Clove
Fennel Seed
Sichuan Pepper
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11
Q

What is Sichuan Pepper?

A

Also known as Chinese Coriander. Looks like a peppercorn. Has lemony overtones and creates tingly numbness in the mouth. In the Citrus family.

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12
Q

What dressings/vinaigrettes are available?

A 
Balsamic Vinaigrette
Sherry Shallot Vinaigrette
Citrus Vinaigrette
Black Basil Vinaigrette
Truffle Vinaigrette
Caesar Dressing
Upper Ranch Dressing
1000 Island Dressing
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13
Q

What are Fine Herbs?

A

Parsley
Chives
Terragon
Chervil

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14
Q

What is Kurobuta?

A

Japanese Black Hog aka Berkshire Pig

Super juicy, tender and flavorful.

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15
Q

What is dry aged?

A

Air dryed in a certain temerature for certain amount of days. Very concentrated flavor, slightly earthy. Process we used before we had refrigerators.

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16
Q

What is wet aged?

A

Immediatly packed in plastic and cures in its own liquids. Usually what you would find in the supermarket.

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17
Q

What is the differrence between a t-bone and a porterhouse?

A

t-bone and porterhouse are the same steaks but the t-bone comes from the front of the short loin and the porterhouse from the back. T-bone is much smaller. small part of the steak filet mignon aka tenderloin large part strip steak.

18
Q

What is C.A.B. ?

A

Certified Angus Beef
The higher amounts of marbling the higher the quality of beef. Marbling is the key to flavor. This brand is incredibly flavorful, tender and juicy because of the high amounts of marbling.

19
Q

What is the other name for filet mignon?

A

Tenderlion

20
Q

What does U10 mean when referring to seafood?

A

The size. 10 to each pound.

21
Q

What is farm raised?

A

Farm raised is a something grown by a person in a tank or dam ect.

22
Q

What is wild caught fish?

A

something caught from the ocean, stream or river.

23
Q

What does pescatarian mean?

A

only eats fish

24
Q

What does vegan mean?

A

Absolutely no animal food or products.

25
Q

What does vegetarian mean?

A

does not eat meat but sometimes stock, egg and dairy are ok.

26
Q

Is honey considered vegan?

A

No

27
Q

What is chilequilles

A

Mexican breakfast dish made of tortillas, sauce, eggs, chicken and garnished with crema

28
Q

What is salsa verde?

A

Salsa of tomatillos, green sauce

29
Q

What is Pastrami?

A

Meat cut from beef PLATE. Similar to corned beef. Method of preservation-cold cut.

30
Q

What is the difference between a frittata and an omelet?

A

Frittata has all of the ingredients mixed in with the eggs and cooked an omelete is eggs with ingredients folded in like a taco.

31
Q

What does steel cut mean?

A

Oats cut by a large steel blade-coarser and chewier.

32
Q

Define charcuterie?

A

House made cured sausages, meats and salumis

33
Q

What is Monte Cristo?

A

Deep Fried ham and cheese sandwich with powdered sugar and preserves.

34
Q

What is curing?

A

Salt or sugar

35
Q

what is Pickling?

A

vinegar or salt

36
Q

What is polenta?

A

hominy

37
Q

What are grits?

A

course ground corn

38
Q

What is Manchego?

A

spanish sheepsmilk hard cheese

39
Q

What is aloil?

A

mayonaise egg and oil

40
Q

what is remoulade?

A

tartar sauce egg, oil and pickles

CPSteak Napa (11 decks)

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