Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Food Basics 9 (CSCA)

CSCA - Lamb

TermDefinition
BARON France: The saddle and two legs, i.e., the entire hind section.UK: A large cut of beef 50 to100 pounds.
BULGAR A Middle Eastern staple: wheat kernels that have been steamed, dried, and crushed. Needs only to be hydrated. Bulgar is often confused with cracked wheat.
CUTLET A “chop,” loin or leg in all of the world but the US.
FELL Papery, porous membrane under the skin lying on top of the fat. Must be removed. The fell is what gives lamb the objectionable flavor of lanolin.
GIGOT French, meaning shortened, boned leg of lamb that is roasted.
KATAIFI A shredded Middle Eastern dough, filled with either a creamy pudding, or nuts and topped with a sweetened flavored syrup.
LAMB Sheep under 1year old. USDA grades Prime, Choice, Good, Utility, and Cull.
MOUFLON Ancestor to our present-day lamb, native to Sardinia, Italy.
MUTTON Lamb over 2 years old.
PERSILLIADE Usually refers to a parsley-breadcrumb mixture with garlic in it.
SPRING LAMB Lamb 3 to 5 months old. The flavor is very mild and tender.
WHAT 3 THINGS SHOULD YOU REMOVE FROM LAMB PRIOR TO COOKING? Fat, fell and lymph node
Created by: CSCAStudy