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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
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