Garde Manger #2 Flashcards
Forcemeat (farce)
Highly seasoned ground meat and fat combined in a special way to create both protein development and emulsification.
Sausage
Mixture of seasoned ground meat and fat.
Casings
Long flexible tubes that surround the forcemeat of most sausage products.
Natural casings
Inner lining of intestines and other parts of digestive tract of various meat animals.
Caul fat
Membrane of fat that surrounds the stomach and intestines o hog and sheep.
Internal garnishes
Small cubed pieces of food within forcemeat that remain visible.
Standard grind sausages
Made of forcemeat ground to varying degrees of fineness or coarseness in a grinder
Emulsified sausages
Forcemeat puréed to a smooth texture.
Manufactures casings
Synthetic, not always edible
Fresh sausage
Seasoned Ground meat and fat eaten within a day or two of preparation.
Cured and hot smoked
Cured then smoked at 170deg
Cured and dried
Cured then held in a temp and humidity controlled area.
Unsmoked dried
Dried without smoking ex. Salami
Fermented sausage
Made with dairy to produce beneficial bacteria.
Cured and cold smoked
Used as flavoring meats ex. Andouille
White or fresh emulsified
Don’t contain nitrate curing mix so it doesn’t develop the pink color.
Cured emulsified
Contain nitrate curing mix
Certified pork
Frozen for a period to destroy pathogens
Fatback
Fat between the back muscles of a hog
Salt fatback
Preserved fatback
Pork find
Skin of a hog
Jowl fat
Fat located I the head of a hog
Suet
Fat that forms around the kidney
Leaf lard
When suet is rendered
Trim fat
Fat between various muscles
Dextrose
Powdered glucose sweetener
Synthetic souring agents
Reproduce flavors of traditionally fermented sausage without taking the time to do so.
Secondary binders
Bread crumbs, eggs, soy to give firm structure to sausage.
Acid loving bacteria culture
Beneficial bacteria feed on sugars producing lactic acid which tolerate different types of bacteria helping in preservation.
Hanks
Casings wrapped in bundles and packed in salt or brine.
Collagen casings
Extracted, processed to make flexible, and made into tubes.
Worm
Corkscrew shaped part that pushes meat through die.
Die
Plates of different sizes that meat is pushed through.
Rotation choppers
Spins meat to come into contact with rotating blades.
Planetary mixer
Used for mixing forcemeats.
Casing clips
Used to close ends of sausage casings
Hog rings
Close ends of natural and synthetic casings
Teasing needle
Punctures tiny holes to release air bubbles and prevent bursting during cooking.
Lean meat ratio
70:30
Solids component
Combined weight of meat and fat in forcemeat
Preseasoning
Evenly and deeply penetrate finer of meats and fat
Smear
Squashing and heating of ground meat that has a greasy puréed texture.
Bind
Forcemeats clinging state
Primary bind
Mixing meat, fat and liquid
Protein development
Physical action of mixing lean meat and fat that causes protein structure development
Bulk sausage
Any meat that is not in a casing and is ground.
Crepinettes
Sausage patties wrapped in caul fat and pan fried or baked.
Bubble tie
Creates double seal with an air pocket in between the seals.
Case hardening
When drying a sausage in too dry of an environment and the casing dries and looses its permeability.
