Module 7

Flesh of mature sheep used for food.

• Beef

• Pork

• Mutton

• Chicken

Meat from any land animal that is hunted for food.

• Game Meat

• Processed Meat

• Farmed Meat

• Cured Meat

A small bird with tender, flavorful meat

• Quail

• Sparrow

• Pigeon

• Finch

A piece of very tender meat from the back of a cow or pig. 

• Tenderloin

• Brisket

• Ribeye

• Flank steak

3 categories of game meat

• Winged Game

• Ground Game

• Big Game

• Farmed Game

These cuts cook faster and absorb marinades well.

• Thin Strips

• Thick Cuts

• Bone-In Pieces

• Whole Roasts

Cooking technique where the heat is transferred to the food item without using any moisture.

• Boiling

• Steaming

• Dry Heat Method

• Poaching

Flesh of a young calf, typically 4-5 months old.

• Beef

• Pork

• Veal

• Lamb

When using marinades, this ingredient is important as it breaks down the meat and tenderizes it.

• Salt

• Sugar

• Acid

• Oil

Common for high-quality steaks like filet mignon and steak tartare.

• Medium

• Well-done

• Rare

• Medium-rare