Deck 20: Eggs Breakfast

Question 1

When cold-smoking foods,the correct temperature range is:

A)0-34ºC (32-40°F)
B)10-29ºC (50-85°F)
C)71-82ºC (160-180°F)
D)93-121ºC (200-250°F)

Answer 1

B

Question 2

Which of the following is usually made with mousseline forcemeat?

A)galantine
B)terrine
C)country sausage
D)quenelle

Answer 2

D

Question 3

How much gelatin is added to one litre of liquid when making a soft aspic for glazing slices of pâté?

A)40 g
B)50 g
C)80 g
D)100 g

Answer 3

B

Question 4

Which of the following is not part of a forcemeat?

A)dominant meat
B)panada
C)garnish
D)casing

Question 5

What is a panada?

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

Question 6

The main components of curing salts are salt and:

A)emulsifier
B)sodium nitrite
C)sugar
D)potassium nitrate

Question 7

Gravlax is salmon that has been:

A)dry cured and cold smoked
B)pickled
C)dry cured
D)brined and hot smoked

Question 8

Which of the following is a preferred fat for making forcemeats?

A)chicken fat
B)olive oil
C)backfat
D)belly fat

Question 9

Aspic jelly is made from strong gelatinous stock.

Question 10

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

A)below 0°C
B)below 4°C
C)as cold as possible
D)room temperature

Question 11

A basic forcemeat is also referred to as a:

A)old-fashioned forcemeat
B)pâté forcemeat
C)straight forcemeat
D)country-style forcemeat

Question 12

Thin slices of raw beef served with garnish are called:

A)tartar
B)gravlax
C)carpaccio
D)confit

Question 13

What type of forcemeat usually contains liver that is sautéed before grinding?

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

Question 14

Which of the following is a characteristic of country-style forcemeat?

A)meats are typically not marinated
B)has a finer texture
C)does not have a texture
D)has a course texture

Question 15

Which of the following is true of mousse?

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

Question 16

Traditional pâté is:

A)fine,savoury meat filling wrapped in pastry
B)baked in an earthenware mould
C)made with pork and liver
D)always served cold with aspic

Question 17

How is prosciutto made?

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

Question 18

Aspic terrines are also referred to as:

A)brawns
B)Jell-o
C)jellies
D)moulds

Question 19

The main difference between a mousseline and other forcemeats is:

A)gelatin is added
B)fat is usually in the form of cream
C)meat is ground finer
D)does not contain pork

Question 20

Kielbasa,hot dogs,and bologna are examples of:

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

Question 21

Pancetta is a type of smoke-cured bacon.

Question 22

Forcemeat is derived from the French word farce,which means stuffing.

Question 23

What protein is a mousseline typically made with?

Question 24

Keeping forcemeat ingredients below 40°F is not only important for sanitation but also for ensuring proper emulsification.

Question 25

Diced backfat,nuts,and truffles are common _______________ used in forcemeats.

Question 26

Any type of forcemeat can be used to make a terrine.

Question 27

Brining and pickling are the same salt-curing method.

Question 28

The three main types of forcemeat are _________________,basic (or straight)and ________________.

Question 29

The primary binder in forcemeat is egg and panada.

Question 30

How are rillettes and confits preserved?

Question 31

How does salt-curing preserve meat?

Question 32

What are two types of casings used in sausage making?

Question 33

The dominant meat of country-style forcemeat is ground once.

Question 34

________________ ____________ is the meat that gives the forcemeat its name and essential flavour.

Question 35

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

Question 36

The fat in forcemeat is always in the form of backfat.

Question 37

Like confits,rillettes are actually methods of preserving meats.

Question 38

Salt is important for adding flavour to forcemeats,but it will also help in the ________________ of the meat and fat.

Question 39

Sausage is simply a forcemeat stuffed into a casing.

Question 40

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

Question 41

When coating an item with chaud-froid,the item must be __________ and the sauce must be at ___________ temperature.

Question 42

Sodium nitrite _________________ _________________ growth.

Question 43

Canadian bacon coated in cornmeal is called _________________ bacon.

Question 44

To prepare foie gras,the liver should be soaked in ________________ overnight.

Question 45

To achieve a reddish-coloured chaud-froid,____________ _________________ can be added.

Question 46

Brined and smoked boneless pork loin is sold as ________________ ________________.

Question 47

Chaud-froid sauce is thickened with __________________.

Question 48

Poached,oblong-shaped portions of mousseline are known as________________.

Question 49

_______________ is an Italian bacon that is not smoked.