COOKERY

10
Q4-W2

Cook
Meat
 LET’S
ANSWER
JUMBLED
LETTERS!
RETENE
entree
EKSTA
STEAK
INOPEEPPR
O
PEPPERONI
CONBA
BACON
SBRI
RIBS
meat dishes
and entrees
Meats Dishes and Entrees

In the classical menu, the

term entrée refers to the
courses after the Grosse
piece. Basically, entrees
are divided into cold
entrees and hot entrees
 The different food items
that are made from various
types of meat are as
follows:
BACON
Meat from the
pig that is
treated with
smoke or salt and
made into thin
pieces.
SAUSAGE
Food usually
made from
ground meat with
a skin around it
and is cylindrical
in shape.
HAM
Ham is pork that
has been
preserved
through salting
and smoking.
PEPPERONI
Usually made from
cured pork and
beef mashed
together. It is soft,
slightly smoky and
bright red in color.
SALAMI
Salami is
flattened sausage
made of
fermented and
air-dried meat
from one of
several animals
STEAK
A steak is a cut
of meat sliced
perpendicular
RIBS
Ribs of pork,
beef, lamb, and
venison are a
cut of meat.
The term ribs
usually refer to
the less meaty
part of the
chops, often
cooked as a
Variety of Meat
Dishes
The following meat dishes
are prepared using various
types of meats, and some
are prepared using two or
more types of meat in the
dish.
Anticucho -
popular and
inexpensive
dishes that
originated in the
Andes during
the pre-
Baeckeoffe –
a French
casserole dish
prepared using
mutton, beef
and pork.
Berner Platte –
a traditional meat
dish of Bernese
cuisine in
Switzerland. It
consists of various
meat and sausage
smoked pork and beef,
pork belly, sausage,
bacon and pork ears or
tails cooked with juniper
flavored sauerkraut, and
other foods such as
potatoes and green
and/or dried beans,
which are served on a
Bobotie –
a South African dish
consisting of spiced
minced meat baked
with an egg-based
topping.
Bosintang –
a Korean soup that
includes dog meat
as its primary
ingredient.
Braciola
Breaded cutlet –
a dish made from
coating a cutlet of
meat with breading
or batter and either
frying or baking it.
Burgoo -
a spicy stew that
originated in the U.S.
state of Kentucky, it is
also referred to as
"roadkill soup". It can
be prepared using
pork, chicken or
Cabeza guateada
-
a traditional earth
oven dish from
Argentina made
with the head of a
cow and
Carne pinchada -
a Nicaraguan dish
consisting of meat
(such as beef or
chicken) marinated
in an alcohol sauce,
using beer (Tona or
Victoria) or wine.
Cockentrice -
a dish consisting of
a suckling pig's
upper body sewn
onto the
bottom half of a
capon or turkey.
Compote -
is a dish made from
game meat. Some
examples of the
game meat used are
rabbit, partridge
and pigeon.
Discada -
a mixed meat dish
popular in northern
Mexican states, it
includes a mixture of
grilled meats cooked
on an agricultural
plow disk harrow,
hence its name.
Escalope -
boneless meat that
has been thinned out
using a mallet, rolling
pin or beaten with the
handle of a knife, or
merely butterflied.
Farsu magru -
a traditional meat roll
dish in Sicilian cuisine
that dates to the 13th
century prepared
using beef or veal.
Fricassee -
a method of cooking
meat in which it is cut
up, sautéed and
braised,
and served with its
sauce, traditionally a
white sauce.
Guyanese
pepperpot -
A Guyanese dish
prepared using meats
such as beef, pork
and mutton.
Jerusalem mixed grill
-
a grilled meat dish
considered a specialty of
Jerusalem. It consists of
chicken hearts, spleens
and liver mixed with bits of
lamb cooked on a flat grill,
seasoned with onion,
garlic, black pepper, cumin,
Jugging -
the process of stewing
whole animals, mainly
game or fish, for an
extended period in a
tightly covered
container such as a
casserole or an
Kibbeh nayyeh -
a Levantine mezze
consisting of minced
raw lamb or raw beef
mixed with fine
bulgur and spices.
Korean barbecue-
refers to the Korean
method of roasting
meat, typically beef,
pork, or chicken. Such
dishes are often
prepared at dinner
table on gas or
charcoal grills, built
Larb -
a type of Lao meat
salad most often
made with chicken,
beef, duck, fish, pork
or mushrooms.
Lomo a lo pobre -
in Peruvian cuisine,
consists of a cut of
beef tenderloin
(Spanish lomo) topped
with one or more fried
eggs and generally
served with French
fries and fried onions.
Maksalaatikko -
a Finnish liver
casserole that is
traditionally eaten on
Christmas.
Mikoyan cutlet –
was a Soviet semi-
processed ground
meat cutlet variety on
the basis of American
hamburger beef patty,
nicknamed after
Soviet politician
Anastas Mikoyan.
Mixiote –
a traditional pit-
barbecued meat dish in
central Mexico; especially
in the Basin of Mexico. It
can also be prepared in
an oven. It is usually
made with mutton or
rabbit, but chicken, lamb,
and pork are also used.
Pamplona –
a grilled stuffed-meat
dish from Uruguay
prepared with
chicken, and may be
prepared with other
meats such as pork
and beef.
Pastramă –
a popular delicatessen
meat traditionally in
Romania made from
lamb and also from
pork and mutton.
Potjevleesch –
a traditional French
Flemish dish, which can
be translated into English
as "potted meat", it is
prepared using three or
four different types of
meat and held together
either with gelatin or
natural fats coming from
Rat-on-a-stick –
a dish or snack consisting
of a roasted rat served on
a stick or skewer that is
consumed in Thailand
and Vietnam. Prior to
roasting, the rat is
typically skinned and
washed, after which it is
gutted to remove its
Sapu Mhicha –
a specialty of the
Newari cuisine of the
Kathmandu Valley that
is prepared during
special occasions, it
consists of buffalo leaf
tripe stuffed with bone
marrow that is boiled
Sate kambing –
the Indonesian name for
"mutton satay“ It is part
of the cuisine of
Indonesia. This food is
made by grilling goat
meat that has been
mixed with seasoning.
The dish is also called
Schlachteplatte –
a hearty German mixed
grill dish that primarily
consists of boiled pork
belly (Kesselfleisch) and
freshly cooked Blutwurst
and Leberwurst
sausages.
Seswaa –
a traditional meat dish
of Botswana made of
beef and goat.
Smokie –
a West African dish
prepared by
blowtorching the
fleece off the
unskinned carcass of
an old sheep or goat.
Suanla chaoshou
–
a dish in Szechuan
cuisine that consists
of a spicy sauce over
steamed, meat-filled
dumplings.
Toad in the hole –
a traditional English
dish consisting of
sausages in Yorkshire
pudding batter,
usually served with
onion gravy and
vegetables.
Tushonka –
a canned stewed meat
especially popular in
Russia and other
countries of the
former Eastern Bloc.
Wurstsalat –
a German sausage
salad.
Zoervleis –
a regional meat dish
from the Province of
Limburg, a region split
between Limburg
(Netherlands) and
Limburg (Belgium),
that is typically
prepared using horse
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