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In preparing pastry, this refers to mixing a fat such as butter or lard with a dry ingredient such as flour until it forms particles of fat that are covered with the dry ingredient. A pastry-blending tool is most often used for this process. The ingredients must not be over blended or a paste will form which will create poor results in the finished pastry.
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USDA Nutrition Facts |
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| Serving Size 1 submarine |
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| Calories 200 |
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| Protein 9g |
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| Total Fat 8g |
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| Total Carbohydrates 22g |
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| Potassium 173mg |
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| Sodium 724mg |
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| Cholesterol 16mg |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 201 |
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| Protein 26g |
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| Total Fat 9g |
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| Total Carbohydrates 0g |
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| Potassium 318mg |
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| Sodium 80mg |
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| Cholesterol 87mg |
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| Serving Size 1 oz |
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| Calories 142 |
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| Protein 20g |
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| Total Fat 6g |
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| Total Carbohydrates 0g |
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| Potassium 320mg |
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| Sodium 83mg |
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| Cholesterol 64mg |
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Cut In term - Related Content |
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| A loin of pork provides a mild flavor for an enjoyable grilled meal. |
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Types of Lamb | Shoulder | Breast and ForeshankRib | Loin/Flank | Leg | Variety Meats | Special-Order Cuts
Lamb, the meat from the carcass of a young sheep, is a lean red ... |
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Pork is the meat from the carcass of a pig. The carcass is generally split into two sides of pork, each consisting of four primal cuts. Each primal consists of subprimal ... |
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Chuck | Rib | Short Loin | Sirloin | Round | Brisket Plate | Flank | Variety Meats | Degree of Tenderness
Beef is the name given to meat obtained from the carcasses of ... |
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Slice a cucumber, leaving skin on, into 1/4 to 1/2 inch slices.
Use a small cookie cutter to create garnishments for your salad or entrée. |
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Ground, Cut, and Chopped Turkey
Ground Turkey
Just like beef cuts that are ground into hamburger, turkey can be ground and used in the same way. Ground ... |
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| An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half ... |
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| 1. A type of design or pattern that can be produced on many different types of foods. Scallop cuts can be created with knives, manually by hand or with the use of scallop cutters ... |
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| An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served. When preparing a ... |
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| A type of rolling pin that has closely spaced grooves running the entire length of the pin as well as around the shaft at right angles to the length of the pin. Often used for ... |
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| A type of rolling pin used for the preparation of dough when making lefse, flat breads, pizza, and other dough-based foods. The pin is made from a hardwood, such as maple, that ... |
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