Scraping the surrounding meat around the bone until the bone is completely removed.

• trimming

• boning

• cutting

Removing the extra fat, bones, and connective tissues that gives a wholesale and retail cuts neat and clean finish.

• trimming

• larding

• cutting

Assures that every customer gets the same amount of serving for the same price paid for.

• cutting

• weighing

• portioning

• weighing and portioning

Adding fat to a very lean and/or tough pieces of meat.

• stuffing

• tying

• larding

Softening a cut of meat by breaking down its interior fibers to make it easier to eat and digest.

• marinating

• tendering

• grinding

The food is first browned at a high temperature, then simmered in a covered pot in cooking liquid.

• braising

• stewing

• broiling

The hottest stage in cooking using moist-heat method.

• boiling

• simmering

• steaming

A form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly.

• sauteing

• baking

• deep frying

This relies on heat conducted through the air from an open flame. 

• broiling and grilling

• sauteing and pan frying

• baking and roating

Cooking in liquid below boiling point (82-99°C or 180- 211°F).

• stewing

• simmering

• boiling