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