Page 119 - GM EBOOK

Chart 6-4: Beef, Chicken, Fish & Substitutes

NAME DESCRIPTION WEIGHT QTY. PRICE
The pork tenderloin, also called pork fillet, is a long thin
Pork Tender Loin .3 1 3
cut of pork

Chicken The most common type of poultry in the world .2 1 2

The arms and sometimes other body parts are prepared,
Octopus .2 1 5
and sometimes eaten or prepared alive
A species of tuna found in pelagic waters of tropical and
Yellow Fin .1 1 2
subtropical oceans worldwide

Tuna A flaky saltwater fish .1 1 2

Salmon The common name for several species of ray-finned fish .1 1 2

Lamb Loin The hind side cut of a lamb .2 1 3

Chicken Leg The leg of The most common poultry in the world .1 2 2

Chicken Breast The breast of The most common poultry in the world .1 2 2

Beef Tongue The tongue of the cow .2 1 5

Curd made from mashed soybeans, used in Asian and veg-
Tofu .1 4 2
etarian cooking
Cod Fish This fish provides larger, thicker fillets .1 1 2

Prawn An aquatic crustacean with an exoskeleton and ten legs .1 12 3

Firefly Squid The sparkling squid .1 6 4

Shrimp A crustacean sold frozen and whole .1 12 4
C
Crucian Carp A medium-sized fish used in many dishes .2 1 3 h
a
p
Wagyu Steak Any of four Japanese breeds of beef cattle .2 1 5 t
e
r
Green Prawn A type of prawn used in Asian style dishes .1 12 3

Unagi (eel) A freshwater eel common ingredient in Japanese cooking .1 1 5

Bonito Flakes Dried, fermented, and smoked skipjack tuna .1 1pk 1

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