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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
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