Clarify definition in culinary plus#
Clarify definition in culinary professional#
Clarify definition in culinary series#

In common usage, consumption can also mean the ingestion of food by eating or drinking. In economics, the using up of goods or services or the amount used up. The consumer weight is the weight of the food before losses at the consumer level (for example, inedible share and other cooking loss and uneaten food) have been subtracted. It is the weight after retail-level losses have been subtracted.

Clarify definition in culinary series#

In the ERS Loss-Adjusted Food Availability Data series in the Food Availability Data System, the weight of the product (annual, per capita) as it is purchased at the retail level for use by consumers for at-home consumption or as it is purchased by food services or institutions for away-from-home consumption (for example, at restaurants, fast food outlets, hospitals, and schools).

Cereals include wheat, rice, and coarse grains such as oats, barley, rye, millet, corn, and sorghum grain. Also used for certain products made from the seeds. Generic name for certain grasses that produce edible seeds. Includes bone, fat, tendons, ligaments, and inedible trimmings (whereas product weight may or may not). The weight of meat cuts and meat products converted to an equivalent weight of a dressed carcass. BushelĪ unit of measure containing 2,150.42 cubic inches. The terms 'broilers,' 'fryers,' and 'young chickens' are used interchangeably. Mature, young chicken of either sex produced for meat. Breaking-use for eggsĮggs for markets that provide egg products for the food processing industry and pasteurized liquid eggs for the foodservice industry. Boneless-weight figures for poultry are derived from ready-to-cook (RTC) figures, using USDA food composition data. The boneless-weight measure for red meat excludes all bones but includes separable fat sold on retail cuts of meat. Boneless trimmed poultry includes skin, neck, and giblets but excludes chicken used for commercially prepared pet food. For most of these products, the measure excludes bones, edible offals, and game consumption.

In this data system, red meat (beef, veal, pork, lamb, and mutton), poultry (chicken and turkey), and fish estimates are fairly comparable. Beginning stocksĮxisting supplies of a farm commodity that consist of remaining stock carried over from the previous year's production. Added sugars do not include naturally occurring sugars, such as those found in milk and fruit. Sugars and syrups that are added to foods during processing or preparation.

Clarify definition in culinary plus#

Resident population plus Armed Forces overseas.

Other loss (cooking loss and uneaten food).

This is due to the increase in surface area over a traditional chopping method and is preferred for recipes that do not benefit from the texture of chopped vegetables.The definitions below clarify terms used in this data product, including the archived nutrient availability data series.

Ī brunoise cut is also used in stocks and soups to rapidly increase the rate that flavours and aromas are transferred to the surrounding liquid.

Clarify definition in culinary professional#

A brunoise should be consistent in size and shape, as this helps to create a pleasing and professional presentation. The brunoise is used as a garnish in many dishes it is often used to garnish consommé. The diced vegetables are blanched briefly in salty boiling water and then submerged in salted ice water for a few seconds to set the color. Some typical vegetables for a brunoise are carrots, celery, leeks, and turnips.

In France, a 'brunoise' cut is a smaller 1 to 2 mm.

JSTOR ( January 2013) ( Learn how and when to remove this template message)īrunoise ( French: ) is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 millimetres ( 1⁄ 8 in) or less on each side.

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