CUTS OF MEAT

Beef:






















Chuck: chuck T-bone; Chuck pot roast; Eye
Streak, Shoulder Top blade, Shoulder Tenders,
Boneless shot ribs.
Rib: rib roast, rib steak, rib eye roast, rib eye steak.
Loin: porter house, t-bone steak, top loin steak, top
loin boneless, tender loin roast, tender loin steak.
Sirloin: tri tip roast, tri tip steak, top sirloin steak.
Round: top round, bottom round, eye round, round
tip, sirloin tip center roast, steak and side steak.
Shank and brisket: shank cross cut, brisket flat
cut
Plate and flank: skirt steak, flank steak.
Other: ground beef, cubed steak, beef for stew,
beef for kabobs, beef for stir fry.
Leg: many kinds of Ham; Smoked,
canned, sliced, boneless, etc.
Loin: crown roast, boneless sirloin roast,
sirloin roast, blade roast, double top loin
roast, tenderloin, center rib roast, sirloin
chop, top loin chop, rib chop, etc
Shoulder: blade roast, boneless blade
roast, smoked shoulder roll, smoked
picnic, etc.
Side: spareribs, sliced bacon
Other: cube streak, pork pieces, cubes for
kabobs, ground pork, and sausage links.






















Shoulder: Arm roast, blade roast, blade steak, arm steak,
boneless shoulder arm roast, boneless shoulder eye roast.
Rib: rib roast, boneless rib roast, crown roast, rib chop,
boneless rib chop, short ribs.
Loin: loin roast and boneless, loin chop, kidney chop, top
loin chop, butterfly chop.
Sirloin: s. roast and boneless, sirloin steak, top sirloin
steak.
Leg (round): boneless rump roast, round steak, top round
steal, leg cutlet.
Fore shank and breast: breast, boneless breast roast,
cross cut shank. Shank, rib let.
Other: veal for strew, cubed streak, ground veal, cubes for
kabobs.

Leg: whole leg, short cut leg sirloin off,
shank portion roast, center leg roast, center
slice, American style roast, frenched- style
roast, boneless leg roast, hind shank, sirloin
chop.
Loin: loin chop, double loin chop, loin roast.
Rib: rib roast, rib chop, frenched rib chop,
crown roast
Shoulder: square cut shoulder whole, pre
sliced shoulder, boneless shoulder roast,
neck slice, blade chop, arm chop.
Fore shank and Breast: shank spareribs,
boneless breast, riblets.
Other: Lamb for stew, cubes, ground lamb.





ALCOHOLIC BEVERGES
The variety of alcohol types, different brands, and mixing ingredients is sometimes overwhelming.

SPIRITS

GIN - a colorless alcoholic beverage made by distilling or redistilling rye or other grain spirits and adding juniper berries or
aromatics such as anise, caraway seeds, or angelica root as flavoring.

VODKA - originally distilled from fermented wheat mash but now also made from a mash of rye, corn, or potatoes.

RUM - distilled from cane juice, or from the scummings of the boiled juice, or from treacle or molasses, or from the lees of
former distillations. Also, sometimes used colloquially as a generic or a collective name for intoxicating liquor.

WHISKEY - distilled from grain, potatoes, etc., especially in Scotland, Ireland, and the United States. In the United States,
whisky is generally distilled from maize, rye, or wheat, but in Scotland and Ireland it is often made from malted barley.

TEQUILA - an alcoholic liquor distilled from the fermented juice of the Central American century plant Agave tequilana.

BRANDY - an alcoholic liquor distilled from wine or fermented fruit juice.





















LIQUEURS (FLAVORED SPIRITS)

Liqueurs are flavored spirits prepared by infusing certain woods, fruits, or flowers, in either water or alcohol, and adding sugar,
etc. Others are distilled from aromatic or flavoring agents.






























WINES & CHAMPAGNE

RED WINE - wine having a red color derived from skins of dark-colored grapes.

WHITE WINE - any wine of a clear, transparent color, bordering on white, as Madeira, sherry, Lisbon, etc.; -- distinguished
from wines of a deep red color, as port and Burgundy.

ROSE WINE - pinkish table wine from red grapes whose skins were removed after fermentation began.

CHAMPAGNE - a sparkling white wine made from a blend of grapes, especially Chardonnay and pinot, produced in
Champagne.

SPARKLING WINE - any of various effervescent wines, such as champagne, produced by a process involving fermentation in
the bottle.

VERMOUTH - a sweet or dry fortified wine flavored with aromatic herbs and used chiefly in mixed drinks.

CIDER - is a fermented alcoholic beverage made from fruit juice, most commonly and traditionally apple juice, but also the
juice of peaches or other fruit. Cider varies in alcohol content from 2% ABV to 8.5% or more in traditional English ciders. In
some regions, such as Germany and United States, cider may be called "apple wine"


















BEERS

BEER- Beer is the world's most widely consumed alcoholic beverage. Beer is produced by the saccharification of starch and
fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains,
most commonly malted barley and malted wheat. Most beer is flavoured with hops, which add bitterness and act as a natural
preservative, though other flavourings such as herbs or fruit may occasionally be included.

ALE- Ale is a type of beer brewed from malted barley using a warm-fermentation with a strain of brewers' yeast. Most ales
contain hops, which help preserve the beer and impart a bitter herbal flavour that balances the sweetness of the
malt.

LAGER - a type of beer of German origin that contains a relatively small amount of hops and is aged from six weeks to six
months to allow sedimentation.






FLAVORING SPICES

Spices are the basis for flavoring your barbecue. They are many and are everywhere in the world. In days of old they were a
sign of wealth. They were traded, and the quest for them has spawned new nations and caused wars. Once you learn how to
work with spices, you can make your own spice mixtures, to season your barbecue, and even serve at the table instead of or
in addition to, salt and pepper.




Arrowroot An edible starch known as Arrowroot Powder.
Used mainly as a thickening agent.


Basil
Also called sweet basil. With an aroma that is
like mint and tea. Basil is available in leaf
form. It is used as a seasoning for pizza,
spaghetti sauce, sausage, soup, tomato juice,
dressings, salads, and any dish where
oregano would be used


Bay Leaves
They have a woody, astringent flavor with a
pleasant, slightly minty aroma. Bay leaves
should always be removed before food is
served. Works well in soups, with meat and
poultry dishes, pasta sauces, fish and is also
used to flavor some desserts.

Black Pepper
Black pepper has a sharp, penetrating aroma
and a characteristic woody, piney flavor. It is
hot and biting to the taste.

Broiled Steak
Seasoning
A unique blend of seasonings including black
pepper, onion, garlic, paprika and celery seed.
Especially good flavor with beef as well as
pork and lamb.

Caraway/Cumin
(Seed)
Has a penetrating musty, earthy flavor with
some green, grassy nuances With a tangy
flavor similar to dill. Caraway is available as
the whole seed.. Middle Eastern, Mexican
Indian, and North African recipes often include
cumin. Also used in curries, stews, and chili.
Cayenne (Red )
Pepper
A seasoning ground from small, red chili
peppers. It has been used as a spice in the
dishes of many countries and is also used as a
table condiment. It's heat and spiciness
varies.

Celery Seed
(Salt)
Celery seed tastes like celery and is aromatic
with a slight bitterness which enhances other
flavors. Celery seed is available whole,
ground, or mixed with salt.



Chervil

An essential spice in French cuisine, it used
like parsley and provides an herbal taste with
the slight flavor of anise. Chervil is used much
like parsley, but is more delicate




Chili Powder
Made from dried chilies Color and spiciness
varies. It has an earthy, slightly sweet, and
sometimes hot flavor. Mexican and other Latin
American dishes depend on chili powder for
their characteristic flavor.



Chinese 5 Spice
Powder

A blend of star anise, fagara (Szechwan
pepper), cassia (cinnamon), fennel and clove.
It is heavily used in Chinese and Vietnamese
cuisine.




Coriander
Cilantro has a bold flavor often described as a
mixture of sage, parsley, and citrus. In
Mexican dishes and salsas, cilantro is the
"indescribable" flavor note that sets them
apart.



Cinnamon
Cinnamon has a characteristic woody, musty,
earthy, and sweet flavor. It is warming to
taste. It is available whole, as cinnamon
sticks, and ground.



Cloves
The flavor of cloves is strong, fruity, and
sweet almost hot. Cloves are available both
whole and ground




Curry Powder
Not a single spice but a blend of many spices.
Usually contains turmeric, ginger, black
pepper, coriander, cumin, chilies and
fenugreek and can also contain cinnamon and
clove. All curry blends have a rich, warm,
earthy, and pungent flavor with a great many
overtones. The characteristic golden color
comes from turmeric. Curry powder is
available in mild or hot blends.
Dill Dill is an annual of the parsley family and is
related to anise, caraway, coriander, cumin,
and fennel. The seeds are light brown in color,
strongly aromatic, and warming to the taste.
Dill weed has a subtle, anise like, sweet
flavor.
English Pickling
Spice
A blend of mustard seed, coriander, allspice,
red chilies, bay leaves, ginger.



Garam Masala
A Northern Indian blend of cumin, coriander,
cardamom, black peppercorn, clove, mace,
bay leaf and cinnamon.

Garlic (Powder,
Salt)
It has a strong, pungent green flavor and is
one of the most popular seasonings used
today. Garlic can be conveniently purchased
as fresh bulbs, dehydrated powder, minced
flakes, and blends with salt. It adds flavor to
almost any dish

Ginger

The flavor of ginger is pungent, lemon/citrus,
warm, and sweet. Ginger is available ground,
whole (gingerroot), and crystallized.
Herbs De
Province
A Mediterranean blend containing oregano,
savory, rosemary, thyme and marjoram.
Italian
Seasoning
A blend of marjoram, thyme, rosemary,
savory, sage, oregano and basil.
Jamaican Jerk Ground chilies, accented heavily with thyme
and allspice. Used as a spicy flavoring to
















meats and vegetables.
Jamaican Spice Allspice, caraway, black pepper, coriander,
garlic, ginger, nutmeg, thyme.
Marjoram Marjoram has a distinctly aromatic green and
pleasant woody flavor, with a slightly bitter
undertone. Available in both leaf and ground
forms, marjoram should be used sparingly at
first.
Mexican Hot
Chili Powder
A blend of spices and chili pepper, is a U.S.
invention. Similar blends were used by the
Aztecs. It is usually used to dominate the
flavor of a food but can be used as a
background flavor.
Mexican Spice A blend of cinnamon, cloves, black pepper,
coriander seeds, aniseed, cumin, chili powder.
Moroccan Spice A blend of saffron, cumin, ginger, paprika,
cinnamon.
Mustard (Seed,
Ground)
Mustard has a clean, fresh aroma and a
pungent, biting flavor. It must be moistened
for about ten minutes to develop its sharp,
hot, tangy flavor. The whole seed is used in
pickling, boiled with beets, cabbage, or
sauerkraut, and as a garnish for salads.
Onion (Flakes,
Powder, Salt)
Onions are an important flavoring in almost
every country in the world. When combined
with other ingredients, onion flavor is rarely
overwhelming or assertive. Onions, pungent
when raw and sweet in flavor when cooked,
are an extremely versatile flavoring and can
be used to accent nearly any kind of dish.

Oregano Similar in flavor to marjoram, it is not as
sweet and is slightly more pungent and bitter.
Use oregano in your favorite ethnic dishes as
well as in fresh garden salads

Paprika The brilliant red powder is the "garnish spice"
contributing color and sweet pepper flavor.
Hungarian paprika is characterized by a hotter
taste, achieved in recent times by adding hot,
red capsicum pepper to ground .

Rosemary Rosemary has a distinctive fresh, sweet, piney
aroma and flavor. Rosemary is available in
leaf form.





COFFEE & TEA

COFFEE:
Coffee is a brewed beverage with a distinct aroma and flavor, prepared from the roasted seeds of the Coffea plant.
The seeds are found in coffee "cherries", which grow on trees cultivated in over 70 countries, primarily in equatorial
Latin America, Southeast Asia, South Asia and Africa..
In the world exist just two types of this coffee plant: Arabica and Robusta.











TEA:
The tea plant is a flowering evergreen shrub. The leaves are darkgreen, leathery, waxy with jagged
edges. From May on the plant blossoms with small, white, creamy or pink coloured flowers. Later in the
year they become small spherical fruits with three seeds in the wooden shell. Usually the flowers are
removed in order to promote the growth of the leaves. The tea plant belongs to the camellia family and
the botanical name is Camellia Sinensis.