Cookery Case

1 A la minute - a style of cooking where an item, or its accompanying sauce, is prepared to order, rather than being prepped in advance

2 Aging - the holding of meats at a temperature of 34 to 36 degrees F. for a period of time to tenderize.

3 Beurre Manié- a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces

4 Beurre Noisette - brown butter

5 Broiler/Fryer - a chicken slaughtered when 13 weeks old; has a soft, smooth-textured skin, relatively lean flesh, flexible breastbone and an average market weight of 3.5 lb

6 Brown butter - clarified butter that's been cooked until it smells nutty and gets a darker color

7 Capon - a rooster that has been castrated to improve the quality of its flesh for food

8 Clarified Butter - milk fat rendered from butter to separate the milk solids and water from the butterfat.

9 Compound Butter - butter that has a flavor or additional ingredients added to it

10 Free-range - free to move about and feed at will, and not

11 Grading - measures of quality

12 Hen - A female chicken or other poultry Cornish game hen

13 Inspection - a critical examination of something

14 Roaster - a young chicken that is suitable for roasting less than 7 weeks old

15 Trussing - tying the legs and arms of a chicken together so it roasts more evenly

16 Yield grade - a system of measurements for estimating the yield of closely trimmed, boneless retail cuts

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