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our
jargon buster
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| Baby
Back Ribs |
Normally
refers to pork back ribs weighing 1¾ pounds or less. |
| Bake |
To cook
by dry heat. When applied to meat, it is called roasting. |
| Barbecue |
To roast
meat slowly on a grill, spit or over coals. While cooking, meat
is usually basted with a sauce. |
| Baste |
To moisten
meat with a liquid while cooking to add flavour and to prevent
drying of the surface. |
| BBQ
ribs |
Ribs from
all species prepared by barbecuing. Usually referring to belly
ribs. |
| Braise |
To brown
meat in a small amount of fat, then cook slowly in a covered
utensil in a small amount of liquid. |
| Brochette
Meat |
Cubes of
meat to be put on a skewer and generally cooked by grilling
or pan-frying. Also referred to as Kebab or Cube Meat. |
| Butterfly |
To split
steaks, chops, cutlets and roasts in half, leaving halves hinged
on one side. |
| Center
Cut |
Term used
to indicate the interior portion of different cuts of meat after
removal of outer edges or ends to create a more desirable portion
which may be more uniform in appearance. |
| Cured |
Meat products
which have been infused with special solutions and ingredients
(including salt) to enhance flavour and colour, and preserve
the products for long shelf life. |
| Denuded |
Meat cuts
which have had practically all surface fat removed. Also referred
to as Peeled And Defatted (PAD). |
| End
Cuts |
Cuts made
from the ends of primal or sub-primal cuts. Ends often lack
the uniformity of the adjacent cuts. |
| Fillets |
Boneless
slices of lean meat which form portion cuts of uniform size
and shape. |
| Fresh |
Refers
to meats that have not been cured, smoked or frozen. |
| Frozen |
Refers
to meat that has been reduced in temperature to below the freezing
temperature of the meat. When the water in the cell structure
turns to ice. |
| Fry |
To cook
in fat or oil. Applied especially (1) to cooking in a small
amount of fat, also called pan-frying; and (2) to cooking in
a deep layer of fat, also called deep-fat frying. |
| Ham |
Meat from
the hind leg of pork which has been cured and smoked. |
| Ham,
"Country Style" |
A dry-cured,
smoked ham. Called "country ham" if produced in a rural area,
and called "country-style ham" if produced elsewhere. |
| Marbling |
Inter-muscular
fat; flecks of fat within the lean. It is an important factor
affecting quality in meat. Marbling enhances palatability by
increasing juiciness and flavor. |
| Net
Weight |
Usually
referring to the meat after it has been larder trimmed or de-boned.
The resultant joint will not be supplied with the bones. |
| Pan-Fry |
To cook
uncovered in a frying pan. The fat is poured off as it accumulates
if needed. |
| Primal
Cuts |
Basic major
cuts into which carcasses and sides are separated. |
| Protein |
A nutrient.
Foods of animal origin are the best source of high-quality,
complete protein because they contain the 8 essential amino
acids in the proportions necessary to build, maintain and repair
the body tissues and strengthen its defence mechanism against
infection and disease. |
| Purge |
The juices
exuded from fresh, cooked and cured meat cuts after they are
packaged and which remain in the package at the time of opening. |
| Sauté |
A method
of cooking meat in a skillet or pan while in the presence of
a small amount of cooking oil. Meat pieced should be tender
and cut very thin because cooking time is very short, for example
Stir-Fry. |
| Sear |
To brown
surface of meat by short application of intense heat. |
| Simmer |
To cook
in liquid at temperature of approximately 85°C. Bubbles form
slowly and break below the surface. |
| Smoked |
Meat cuts
which have been exposed to the dry smoke of hardwoods (dry smoke),
or which have had liquid smoke applied externally or as a cure
ingredient (wet smoke). Dry smoking is by far the better and
more expensive method, because of the weight loss. |
| Stir
Fry |
A method
of cooking small pieces of meat in a small amount of cooking
oil over intense heat, usually in a wok. The meat is stirred
constantly during cooking and is cooked for a brief time. |
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