Essential Meat Terminology and Culinary Vocabulary
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Vocabulary for Describing Meat
Describing Meat Quality (Adjectives)
- Red, Dark, White, Tender, Pinkish (Carn rosada)
- Bright Red (Vermell intens)
- Sweet, Game Meat, Dry (Seca)
- Tasty (Sabrosa)
- Versatile, Pink (Carn rosa)
- Farmed, Wild, Tasteless (Insípida, sense gust)
- Lean Meat (Sense greix, carn magra)
Meat Doneness Levels
These terms describe the internal cooking point of the meat:
- Punt més (Most done): WELL COOKED / WELL DONE
- Al punt (Medium): MEDIUM-RARE
- Punt menys (Least done): RARE / UNDERCOOKED
Essential Meat Cuts and Charcuterie
Meat Cuts Vocabulary
- LAMB LEG: Cama de xai
- HAM: Pernil
- CURED HAM: Pernil salat (This is the name for salted ham)
- STEAK: Bistec
- MINCED MEAT: Carn picada
- TENDERLOIN / SIRLOIN: Solomillo. LOIN alone means Llom.
- RUMP: Rabadilla (The upper