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tle quiz
tle
23 cards
Cards (47)
calf
-
veal meat
fresh
meat - not undergo
chilling
bone
- less
tender
cuts
ligament -
protein
tough
- long
slow temp
cleaver
- used by
butcher
stewing
- not
dry
method
boiling
- steaming liquid and
bubbles
surface
marinade
- enhanced the
flavor
razor
-
carving
variety cuts -
internal organs
tenderloin
-
beef
carcass
-
slaughtered animal
refrigerating
- preserving
meat
curing -
salt sugar potassium
cleaver
- cutting
bones
chef knife - general purposes
utility -
chicken duck
pork
-
swine
beef - over 1 year old
lamb
-
sheep meat
meat
- term for flesh of
cattle
beef
- divided
primal
cuts
tenderness
- separates
muscle fibers
See all 47 cards