last english presentation.docx

8/12/2019 Last English Presentation.docx

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CUTS OF MEAT

Beef:

Chuck: chuck T-bone; Chuck pot roast; Eye

Streak, Shoulder Top blade, Shoulder Tenders,

Boneless shot ribs.

Rib: rib roast, rib steak, rib eye roast, rib eye steak.

Loin: porter house, t-bone steak, top loin steak, top

loin boneless, tender loin roast, tender loin steak.

Sirloin: tri tip roast, tri tip steak, top sirloin steak.

Round: top round, bottom round, eye round, round

tip, sirloin tip center roast, steak and side steak.

Shank and brisket: shank cross cut, brisket flat

cut

Plate and flank: skirt steak, flank steak.

Other: ground beef, cubed steak, beef for stew,

beef for kabobs, beef for stir fry.

Leg: many kinds of Ham; Smoked,

canned, sliced, boneless, etc.

Loin: crown roast, boneless sirloin roast,

sirloin roast, blade roast, double top loin

roast, tenderloin, center rib roast, sirloin

chop, top loin chop, rib chop, etc

Shoulder: blade roast, boneless bladeroast, smoked shoulder roll, smoked

picnic, etc.

Side: spareribs, sliced bacon

Other: cube streak, pork pieces, cubes for

kabobs, ground pork, and sausage links.


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Shoulder: Arm roast, blade roast, blade steak, arm steak,

boneless shoulder arm roast, boneless shoulder eye roast.

Rib: rib roast, boneless rib roast, crown roast, rib chop,

boneless rib chop, short ribs.

Loin: loin roast and boneless, loin chop, kidney chop, top

loin chop, butterfly chop.

Sirloin: s. roast and boneless, sirloin steak, top sirloinsteak.

Leg(round): boneless rump roast, round steak, top round

steal, leg cutlet.

Fore shank and breast: breast, boneless breast roast,

cross cut shank. Shank, rib let.

Other: veal for strew, cubed streak, ground veal, cubes for

kabobs.

Leg:whole leg, short cut leg sirloin off,

shank portion roast, center leg roast, center

slice, American style roast, frenched- style

roast, boneless leg roast, hind shank, sirloin

chop.

Loin:loin chop, double loin chop, loin roast.

Rib: rib roast, rib chop, frenched rib chop,

crown roast

Shoulder: square cut shoulder whole, pre

sliced shoulder, boneless shoulder roast,

neck slice, blade chop, arm chop.

Fore shank and Breast: shank spareribs,

boneless breast, riblets.

Other:Lamb for stew, cubes, ground lamb.


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ALCOHOLIC BEVERGESThe variety of alcohol types, different brands, and mixing ingredients is sometimes overwhelming.

SPIRITS

GIN - a colorless alcoholic beverage made by distilling or redistilling rye or other grain spirits and adding juniper berries oraromatics such as anise, caraway seeds, or angelica root as flavoring.

VODKA - originally distilled from fermented wheat mash but now also made from a mash of rye, corn, or potatoes.

RUM - distilled from cane juice, or from the scummings of the boiled juice, or from treacle or molasses, or from the lees offormer distillations. Also, sometimes used colloquially as a generic or a collective name for intoxicating liquor.

WHISKEY - distilled from grain, potatoes, etc., especially in Scotland, Ireland, and the United States. In the United States,whisky is generally distilled from maize, rye, or wheat, but in Scotland and Ireland it is often made from malted barley.

TEQUILA - an alcoholic liquor distilled from the fermented juice of the Central American century plant Agave tequilana.

BRANDY - an alcoholic liquor distilled from wine or fermented fruit juice.

LIQUEURS (FLAVORED SPIRITS)

Liqueurs are flavored spirits prepared by infusing certain woods, fruits, or flowers, in either water or alcohol, and adding sugar,etc. Others are distilled from aromatic or flavoring agents.


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WINES & CHAMPAGNE

RED WINE - wine having a red color derived from skins of dark-colored grapes.

WHITE WINE - any wine of a clear, transparent color, bordering on white, as Madeira, sherry, Lisbon, etc.; -- distinguishedfrom wines of a deep red color, as port and Burgundy.

ROSE WINE - pinkish table wine from red grapes whose skins were removed after fermentation began.

CHAMPAGNE - a sparkling white wine made from a blend of grapes, especially Chardonnay and pinot, produced inChampagne.

SPARKLING WINE - any of various effervescent wines, such as champagne, produced by a process involving fermentation inthe bottle.

VERMOUTH - a sweet or dry fortified wine flavored with aromatic herbs and used chiefly in mixed drinks.

CIDER - is a fermented alcoholic beverage made from fruit juice, most commonly and traditionally apple juice, but also thejuice of peaches or other fruit. Cider varies in alcohol content from 2% ABV to 8.5% or more in traditional English ciders. Insome regions, such as Germany and United States, cider may be called "apple wine"

BEERS

BEER- Beer is the world's most widely consumed alcoholic beverage. Beer is produced by the saccharification of starch andfermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains,most commonly malted barley and malted wheat. Most beer is flavoured with hops, which add bitterness and act as a naturalpreservative, though other flavourings such as herbs or fruit may occasionally be included.

ALE- Ale is a type of beer brewed from malted barley using a warm-fermentation with a strain of brewers' yeast. Most alescontainhops,which help preserve the beer and impart a bitter herbal flavour that balances the sweetness of themalt.

LAGER - a type of beer of German origin that contains a relatively small amount of hops and is aged from six weeks to sixmonths to allow sedimentation.
http://en.wikipedia.org/wiki/Hopshttp://en.wikipedia.org/wiki/Hopshttp://en.wikipedia.org/wiki/Hopshttp://en.wikipedia.org/wiki/Hops


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Chinese 5 Spice

PowderA blend of star anise, fagara (Szechwanpepper), cassia (cinnamon), fennel and clove.It is heavily used in Chinese and Vietnamese

cuisine.

Coriander

Cilantro has a bold flavor often described as amixture of sage, parsley, and citrus. InMexican dishes and salsas, cilantro is the

"indescribable" flavor note that sets themapart.

Cinnamon

Cinnamon has a characteristic woody, musty,earthy, and sweet flavor. It is warming to

taste. It is available whole, as cinnamonsticks, and ground.

Cloves

The flavor of cloves is strong, fruity, andsweet almost hot. Cloves are available bothwhole and ground

Curry Powder

Not a single spice but a blend of many spices.

Usually contains turmeric, ginger, blackpepper, coriander, cumin, chilies and

fenugreek and can also contain cinnamon andclove. All curry blends have a rich, warm,earthy, and pungent flavor with a great manyovertones. The characteristic golden colorcomes from turmeric. Curry powder is

available in mild or hot blends.

Dill Dill is an annual of the parsley family and isrelated to anise, caraway, coriander, cumin,and fennel. The seeds are light brown in color,strongly aromatic, and warming to the taste.Dill weed has a subtle, anise like, sweetflavor.

English Pickling

Spice A blend of mustard seed, coriander, allspice,red chilies, bay leaves, ginger.

Garam Masala A Northern Indian blend of cumin, coriander,cardamom, black peppercorn, clove, mace,bay leaf and cinnamon.

Garlic (Powder,

Salt) It has a strong, pungent green flavor and isone of the most popular seasonings usedtoday. Garlic can be conveniently purchasedas fresh bulbs, dehydrated powder, mincedflakes, and blends with salt. It adds flavor toalmost any dish

Ginger The flavor of ginger is pungent, lemon/citrus,warm, and sweet. Ginger is available ground,whole (gingerroot), and crystallized.

Herbs De

Province A Mediterranean blend containing oregano,savory, rosemary, thyme and marjoram.Italian

Seasoning A blend of marjoram, thyme, rosemary,savory, sage, oregano and basil.Jamaican Jerk Ground chilies, accented heavily with thyme

and allspice. Used as a spicy flavoring to


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meats and vegetables.

Jamaican Spice Allspice, caraway, black pepper, coriander,garlic, ginger, nutmeg, thyme.

Marjoram Marjoram has a distinctly aromatic green andpleasant woody flavor, with a slightly bitterundertone. Available in both leaf and groundforms, marjoram should be used sparingly atfirst.

Mexican Hot

Chili Powder A blend of spices and chili pepper, is a U.S.

invention. Similar blends were used by theAztecs. It is usually used to dominate theflavor of a food but can be used as a

background flavor.

Mexican Spice A blend of cinnamon, cloves, black pepper,coriander seeds, aniseed, cumin, chili powder.

Moroccan Spice A blend of saffron, cumin, ginger, paprika,cinnamon.

Mustard (Seed,

Ground) Mustard has a clean, fresh aroma and apungent, biting flavor. It must be moistenedfor about ten minutes to develop its sharp,

hot, tangy flavor. The whole seed is used inpickling, boiled with beets, cabbage, orsauerkraut, and as a garnish for salads.

Onion (Flakes,

Powder, Salt) Onions are an important flavoring in almostevery country in the world. When combinedwith other ingredients, onion flavor is rarely

overwhelming or assertive. Onions, pungentwhen raw and sweet in flavor when cooked,are an extremely versatile flavoring and canbe used to accent nearly any kind of dish.

Oregano Similar in flavor to marjoram, it is not assweet and is slightly more pungent and bitter.Use oregano in your favorite ethnic dishes as

well as in fresh garden salads

Paprika The brilliant red powder is the "garnish spice"contributing color and sweet pepper flavor.Hungarian paprika is characterized by a hotter

taste, achieved in recent times by adding hot,red capsicum pepper to ground .

Rosemary Rosemary has a distinctive fresh, sweet, pineyaroma and flavor. Rosemary is available inleaf form.


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COFFEE & TEA

COFFEE:

Coffee is a brewed beverage with a distinct aroma and flavor, prepared from the roasted seeds of the Coffea plant.

The seeds are found in coffee "cherries", which grow on trees cultivated in over 70 countries, primarily in equatorial

Latin America, Southeast Asia, South Asia and Africa..

In the world exist just two types of this coffee plant: Arabica and Robusta.

TEA:

The tea plant is a flowering evergreen shrub. The leaves are darkgreen, leathery, waxy with jaggededges. From May on the plant blossoms with small, white, creamy or pink coloured flowers. Later in the

year they become small spherical fruits with three seeds in the wooden shell. Usually the flowers are

removed in order to promote the growth of the leaves. The tea plant belongs to the camellia family and

the botanical name is Camellia Sinensis.

last english presentation.docx

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