Cold food prep: Forcemeat / simple farce

Question 1

Give the definition of forcemeat / simple farce?

Answer 1

Mixture of ground, lean meat emulsified by fat

Question 2

Explain the term emulsification

Answer 2

Accomplished by grinding, blending or sieving smooth or coarse textured ingredients together

Question 3

How did the name forcemeat come about?

Answer 3

From manner meat was traditionally forced through a sieve

Question 4

Give an example for a forcemeat

Answer 4

Seasoned mince meat stuffing

Question 5

In which production are forcemeat used?

Answer 5

Charcuterie

Question 6

Define the term sausage

Answer 6

Involves placing meat into a casing

Question 7

List three casings

Answer 7

1. Edible
   - Natural intestines from
   sheep, pigs, cattle
2. Edible artificial
   - Made from collagen
3. Inedible plant
   - Made from cellulose

Question 8

What are cellolose used for?

Answer 8

Shape, store and age of sausages.
Also removed before eating

Question 9

What is the ratio of meat and fat in braaiwors

Answer 9

90% meat
30% fat

Question 10

Give three main variants of wors

Answer 10

1. Fresh
   - Involves production of raw
   meat placed into casings
   - Cooked at later stage
2. Cooked
   - Smoked during production
   - and then ready to eat
3. Cured
   - Airdryed
   - salami, pepperoni,
   cabanossi

Question 11

Which ingredients are used in the flavoring of boerewors

Answer 11

1. Coriander
2. Cloves
3. Nutmeg

Question 12

What are ratio’s used in the production of boerewors

Answer 12

90% Meat
10% Cereal
Max fat content is 30%

Question 13

Define the term emuslified sausages

Answer 13

• Cooked sausages with fine
  texture
• Made from pork, beef,
  poultry, fat, salt, flavorings
  and water

Question 14

Explain the emulsification process

Answer 14

In a high speed processor or blender

Question 15

How are salt used in the emulsification process

Answer 15

Dissolves muscle proteins and helps suspend fat molecules as an emulsion

Question 16

How does temperature play a part in emulsification process

Answer 16

If temp is above:
- 16 degrees for pork
- 21 degrees for beef
Emulsification will not hold and fat will leak

Question 17

Why is ice used in emulsification process?

Answer 17

Blended and helps maintain emulsion

Question 18

Give examples of emulsified sausages

Answer 18

1. Vienna
2. Frankfurters
3. Russians
   4 Polony (RSA)
4. Bolony (USA)

Question 19

What is the definition of crepinettes

Answer 19

Contains forcemeats wrapped in pig’s caul fat rather than intestinal casings

Question 20

What is the meaning of caul fat

Answer 20

Lacy netting that surrounds kidneys
RSA: skilpadjies

Question 21

Define the term pates

Answer 21

Types of meat spreads preserved in fats

Question 22

What are pates made of?

Answer 22

Forcemeat mixture of pre cooked meat and fat blended into a smooth spreadable paste or set in a mould

Question 23

Why are pates covered with layer of butter

Answer 23

To prevent oxidation

Question 24

What are rilletes made of?

Answer 24

• Similar to pates but not
  blended.
• Chunky texture

Question 25

How are rilletes originally made?

Answer 25

• Cubed or chopped pork
• Heavily salted
• Cooked slowly in own fat
• Tender enough to shred
• Mixed with warm cooking
  fat to form rustic paste.
• Lard preserves delicacy

Question 26

How are terrines made?

Answer 26

• Traditional force meat
  loaves and coarse chopped
  ingredients.
• Lined with overlapping
  slices of bacon, bound egg

Question 27

How are mousseline terrines made?

Answer 27

• Forcemeat loaves with
  whipped egg whites and
  cream. Gently folded in

Question 28

How are gelatine terrines made?

Answer 28

• From brawn / head cheese
  (brains)
• Traditionally made from
  chunky pieces of boiled
  pig’s head.
• Trotters can be added

Question 29

How are savoury parfait made?

Answer 29

• Raw meat blended with egg
  and butter

Question 30

What is the french word for mousse

Answer 30

Foam