TLE Flashcards
1
Q
what are the 7 basic preparation method of meat?
A
washing
skinning
dicing meat
trimming
slicing
seasoning
coating
2
Q
cutting of meat hy determining the direction of the grain
A
slicing
3
Q
addition of salt and white/black pepper to improve flavor
A
seasoning
4
Q
adding ______ will extract juice and slows down the browning
A
salt
5
Q
use this to keep your meat attracttuve with white color
A
white pepper and cayenne
6
Q
2 basic ingre for coating
A
flour
bread crumbs
7
Q
animal flesh that is eaten as food
A
meat
8
Q
high in fat slaughter one or less year
A
pork
9
Q
flesh of a young calf, 4-5 months old
A
veal
10
Q
meat from cattle
A
beef
11
Q
meat of goat and dear
A
chevon
12
Q
main course of a meal
A
entree’
13
Q
centerpiece of a tray or platter of food
A
grosse piece
14
Q
4 kinds of doneness
A
15
Q
large or a whole piece of food offered
A
grosse piece
