Garde Manger #2

Question 0

Forcemeat (farce)

Answer 0

Highly seasoned ground meat and fat combined in a special way to create both protein development and emulsification.

Question 1

Sausage

Answer 1

Mixture of seasoned ground meat and fat.

Question 2

Casings

Answer 2

Long flexible tubes that surround the forcemeat of most sausage products.

Question 3

Natural casings

Answer 3

Inner lining of intestines and other parts of digestive tract of various meat animals.

Question 4

Caul fat

Answer 4

Membrane of fat that surrounds the stomach and intestines o hog and sheep.

Question 5

Internal garnishes

Answer 5

Small cubed pieces of food within forcemeat that remain visible.

Question 6

Standard grind sausages

Answer 6

Made of forcemeat ground to varying degrees of fineness or coarseness in a grinder

Question 7

Emulsified sausages

Answer 7

Forcemeat puréed to a smooth texture.

Question 8

Manufactures casings

Answer 8

Synthetic, not always edible

Question 9

Fresh sausage

Answer 9

Seasoned Ground meat and fat eaten within a day or two of preparation.

Question 10

Cured and hot smoked

Answer 10

Cured then smoked at 170deg

Question 11

Cured and dried

Answer 11

Cured then held in a temp and humidity controlled area.

Question 12

Unsmoked dried

Answer 12

Dried without smoking ex. Salami

Question 13

Fermented sausage

Answer 13

Made with dairy to produce beneficial bacteria.

Question 14

Cured and cold smoked

Answer 14

Used as flavoring meats ex. Andouille

Question 15

White or fresh emulsified

Answer 15

Don’t contain nitrate curing mix so it doesn’t develop the pink color.

Question 16

Cured emulsified

Answer 16

Contain nitrate curing mix

Question 17

Certified pork

Answer 17

Frozen for a period to destroy pathogens

Question 18

Fatback

Answer 18

Fat between the back muscles of a hog

Question 19

Salt fatback

Answer 19

Preserved fatback

Question 20

Pork find

Answer 20

Skin of a hog

Question 21

Jowl fat

Answer 21

Fat located I the head of a hog

Question 22

Suet

Answer 22

Fat that forms around the kidney

Question 23

Leaf lard

Answer 23

When suet is rendered

Question 24

Trim fat

Answer 24

Fat between various muscles

Question 25

Dextrose

Answer 25

Powdered glucose sweetener

Question 26

Synthetic souring agents

Answer 26

Reproduce flavors of traditionally fermented sausage without taking the time to do so.

Question 27

Secondary binders

Answer 27

Bread crumbs, eggs, soy to give firm structure to sausage.

Question 28

Acid loving bacteria culture

Answer 28

Beneficial bacteria feed on sugars producing lactic acid which tolerate different types of bacteria helping in preservation.

Question 29

Hanks

Answer 29

Casings wrapped in bundles and packed in salt or brine.

Question 30

Collagen casings

Answer 30

Extracted, processed to make flexible, and made into tubes.

Question 31

Worm

Answer 31

Corkscrew shaped part that pushes meat through die.

Question 32

Die

Answer 32

Plates of different sizes that meat is pushed through.

Question 33

Rotation choppers

Answer 33

Spins meat to come into contact with rotating blades.

Question 34

Planetary mixer

Answer 34

Used for mixing forcemeats.

Question 35

Casing clips

Answer 35

Used to close ends of sausage casings

Question 36

Hog rings

Answer 36

Close ends of natural and synthetic casings

Question 37

Teasing needle

Answer 37

Punctures tiny holes to release air bubbles and prevent bursting during cooking.

Question 38

Lean meat ratio

Answer 38

70:30

Question 39

Solids component

Answer 39

Combined weight of meat and fat in forcemeat

Question 40

Preseasoning

Answer 40

Evenly and deeply penetrate finer of meats and fat

Question 41

Smear

Answer 41

Squashing and heating of ground meat that has a greasy puréed texture.

Question 42

Bind

Answer 42

Forcemeats clinging state

Question 43

Primary bind

Answer 43

Mixing meat, fat and liquid

Question 44

Protein development

Answer 44

Physical action of mixing lean meat and fat that causes protein structure development

Question 45

Bulk sausage

Answer 45

Any meat that is not in a casing and is ground.

Question 46

Crepinettes

Answer 46

Sausage patties wrapped in caul fat and pan fried or baked.

Question 47

Bubble tie

Answer 47

Creates double seal with an air pocket in between the seals.

Question 48

Case hardening

Answer 48

When drying a sausage in too dry of an environment and the casing dries and looses its permeability.