Deck 28: Charcuterie

Question 1

Which of the following is TRUE of sausages?

A) all dried sausages are smoked then cured
B) all fresh sausages are smoked then cured
C) all sausages are smoked and cured
D) all dried sausages are cured

Answer 1

B

Question 2

What is the process that gives forcemeat its characteristic texture after cooking?

A) denaturization
B) coagulation
C) stabilization
D) emulsification

Answer 2

D

Question 3

Which of the following is NOT part of a forcemeat?

A) dominant meat
B) panada
C) casings
D) garnishes

Answer 3

C

Question 4

A well-seasoned basic forcemeat masks the meat's dominant flavor.

Question 5

Which of the following is TRUE of traditional pâté?

A) it is always served cold with aspic
B) it is made with pork and liver
C) it is a fine, savory meat filling wrapped in pastry
D) it is baked in an earthenware mold

Question 6

At what temperature should ingredients be maintained when preparing any forcemeat?

A) as cold as possible
B) below 32°F
C) below 41°F
D) at room temperature

Question 7

Brining and pickling are the same salt curing method.

Question 8

Keeping forcemeat ingredients below 41°F is not only important for sanitation but also to ensure proper emulsification.

Question 9

How is prosciutto made?

A) brined and hot smoked
B) salt cured and air dried
C) salt cured and cold smoked
D) cold smoked

Question 10

What are kielbasa, hot dogs and bologna examples of?

A) cooked sausages
B) hard sausages
C) forcemeats
D) fresh sausages

Question 11

What is the hearty, heavily seasoned forcemeat that is often baked as a terrine?

A) basic
B) mousseline
C) sausage-style
D) country-style

Question 12

Which of the following is NOT made from pork?

A) bresaola
B) parma
C) prosciutto
D) jamón

Question 13

How much gelatin is needed for 1 gallon of water to make a firm aspic for glazing slices of pâté?

A) 4 ounces
B) 2 ounces
C) 8 ounces
D) 6 ounces

Question 14

What is a panada?

A) fat
B) pork liver
C) seasoning
D) a binder

Question 15

What is the sticky surface of brined meat before it is smoked called?

A) bunderfleisch
B) pellicle
C) pickled
D) all of the above

Question 16

Which of the following is TRUE of mousse?

A) it is lightened with whipped cream
B) it is made with cooked, pureed meats
C) it is bound with gelatin
D) all of the above

Question 17

Pancetta is a type of smoke-cured bacon.

Question 18

Sausage is simply a forcemeat stuffed into a casing.

Question 19

When cold smoking foods, what is the correct temperature range?

A) 160°F-180°F
B) 32°F-41°F
C) 200°F-250°F
D) 40°F-85°F

Question 20

Like confits, rillettes are actually a way of preserving meats.

Question 21

What is traditional gravlax made from?

Question 22

What may be added to a forcemeat before cooking to make it less firm and rubbery?

Question 23

How are rillettes and confits preserved?

Question 24

Forcemeats are an economical use of raw meat trimmings because any combination of meats and their fats will product excellent results.

Question 25

The size of the holes in a meat grinder determines the texture of the grind.

Question 26

How does salt-curing preserve meat?

Question 27

When using liquid smoke, sausages must be cooked before serving.

Question 28

How is aspic used in a pâté en croute?

Question 29

What protein is a mousseline typically made with?

Question 30

What happens when improperly prepared forcemeat is cooked?

Question 31

What are two key steps to avoid the risk of food-borne illness when preparing any forcemeat?

Question 32

It is important to measure seasonings properly when making forcemeat because there is no way to taste it before it is cooked.

Question 33

Chorizo, pancetta and soppressata are popular fresh sausages.

Question 34

Forcemeats usually require more seasoning than cooked stews made from the same meats.

Question 35

What are two types of casings for use in sausage making?