Vocab pretest #2; Semester 2 Flashcards
The calculated total expense of the food per serving
Plate cost
A rich brown sauce used by itself or as a base for other sauces
Demi-glaze
Take a piece of meat, slice it down the middle, but not all the way through, and then lait down flat
butterfly
A smooth area cut on a firm flat surface
Faceting
An agreed value that will purchase a definite quality or weight of goods or services
selling price
The space around and between subjects of sculpture or picture
Negative space
A beef steak cut from the abdominal muscles of a cow
porterhouse
tool used to remove ice
6 point shaver
A steak cut from the rear upper area where the lion meets the round
Flank
Steak cut from the end of a short loin, with more tenderloin then a T-bone
Sirloin
Animals from marine or freshwater that do not have a backbone, such as squid, snails, octopus, oysters and mussels
Adductor
Animal with a hard outer (exoskeleton) that it needs to molt, ex. lobster and shrimp
Crustacean
Removing the gastrointestinal tract of a shrimp-a dark line along the back
Devein
The muscle that opens and closes a bi-valve such as a scallop or mussel
Mollusk
Relating to the back or posterior of a structure or animal. Ventral means front
Dorsal
