Technical Terms Flashcards
1
Q
a mixture of sautéed chopped vegetables used in various sauces.
A
Mirepoix
2
Q
a mature sheep
A
Mutton
3
Q
Meat cooked with skewers.
A
Kebabs
4
Q
refers to cuts of meat from the upper middle of the animal.
A
Sirloin
5
Q
a mixture of flour and fat cooked together and used to thicken sauces
A
Roux
6
Q
a cut of beef, veal, mutton, or lamb from the upper or the lower part of the leg.
A
Shank
7
Q
This term is used to describe something that is completely airtight or insulated from outside influences
A
Hermetically
8
Q
This is the flesh of a pig, used as food
A
Pork
9
Q
the flesh of a cow, bull, or ox, used as food
A
Beef
10
Q
the meat of the water buffalo or carabao
A
Carabeef
11
Q
the flesh of a young calf, used as food
A
Veal
12
Q
a young sheep, or the flesh of a young sheep eaten as meat
A
Lamb
