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
The scale that measures the acidity of substances. If it is not acidic, it is basic or alkaline
ph
A liquid suitable for drinking, usually water, but can be mild or alcohol for examples
Potable
An infectious disease transmitted or spread between living or nonliving things
communicable
Combining two liquids that usually do not mix, ex: oil and vinegar
Emulsify
Reducing a sauce usually made with wine or stock, until it is nearly dry
Au sec
