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Semifinals > Tle > Flashcards

Tle Flashcards

1
Q

A french word defined as the process of preserving and flavoring meats such as pork, beef, game, poultry, by means of curing, smoking and other preservation techniques

A

Charcuterie

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2
Q

A person who makes these (Charcuterie) products and sells them

A

Charcutier

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3
Q

Are seasoned mixtures of ground meats and fats that are used as stuffing or fitting for sausages

A

Forcemeats

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4
Q

French word that means stuffing

A

Farce

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5
Q

4 types of forcemeats

A

Country - style, straight, gratin, mousseline

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6
Q

Has a coarse grind or texture

A

Country - style

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7
Q

Has a smoother or finer texture than country style forcemeat

A

Straight

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8
Q

A type of forcemeat that is partially cooked

A

Gratin

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9
Q

A lighter type of forcemeat made from white meat

A

Mousseline

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10
Q

Examples of charcuterie products

A

Sausages, Bacon and Hams, Pâté, terrine, Galantine, Rilette

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11
Q

Mixtures of ground meats that are stuffed in a casing usually made from animal intestines

A

Sausages

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12
Q

Are cuts of meat, usually pork, that are preserved by means of curing, smoking, or other types of meat preservation techniques

A

Bacon and Hams

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13
Q

Is a forcemeat baked in a crust. It is a spreadable paste made using a variety of meats, poultry or seafood

A

Pâté

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14
Q

A forcemeat bakes using a mold that is also called a terrine

A

Terrine

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15
Q

Traditionally made from the meat of chicken, duck, and other game birds. It is stuffed and wrapped in the skin of the bird it’s made from

A

Galantine

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16
Q

Meat that is slow cooked until very tender, shredded seasoned and then packed in containers with its own fst

A

Rillette

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17
Q

Parts of a meat grinder

A

Meat Grinder, plate or funnel, grinder body, worm, knife, cutting blade, grinder plate, face plate

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18
Q

A kitchen equipment used to mince or grind meat

A

Meat Grinder

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19
Q

Positioned on top of the grinder body

A

Plate or funnel

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20
Q

Contains the ____ which will push the meat

A

Worm

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21
Q

Holds the meat grinder assembly in place

A

Face plate

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22
Q

An electrical appliance used for food preparation. It can chop, dice, blend in a variety of ingredients

A

Food processor

23
Q

An equipment used to stuff sausage meat into casings

A

Sausage stuffer

24
Q

Tool that is used to inject brine or salt water solution in curing meats

A

Brine pump

25
Q

Used for closing the ends of sausages or sausages links

A

Hog rings and casing clip/twines

26
Q

A needle used to let air out of the sausage casing casing

A

Teasing needle

27
Q

Are kitchen equipment used to weigh ingredients

A

Scales

28
Q

A sturdy piece of board where food items to be cut are placed

A

Cutting board

29
Q

Kitchen tools such as mixing bowls made from stainless steel

A

Stainless-Steel Ware

30
Q

Common Ingredients used in charcuterie

A

Meat, Seasonings, Fats, Curing Agent, Binding Agent, Sweeteners, Sausage Casings

31
Q

Variety of meat cuts or parts can be used to make charcuterie products

A

Meats

32
Q

The whole animal can be used for meat processing

A

Pork

33
Q

Meat of cattle or cows

A

Beef

34
Q

A young sheep’s meat is called ___ , while the young goat’s meat is called ___

A

Lamb, kid

35
Q

A kind of meat that’s been trimmed of fat, cured with salt, and then dehydrated

A

Jerky

36
Q

Young sheep’s meat is called ___ , while ___ pertains to the meat of older sheep

A

Lamb , mutton

37
Q

Refers to chicken and other domesticated birds

A

Poultry

38
Q

Refers to the meat of wild animals or birds that are hunted for food

A

Game Meats and Fowl

39
Q

these are the internal organs of slaughtered animals

A

Offal

40
Q

are important ingredients when making charcuterie products because they add flavor and moisture

A

Fats

41
Q

are blends of herbs and spices used to flavor charcuterie products

A

Seasonings

42
Q

ingredients used to preserve meats

A

Curing agents

43
Q

used to bind all the ingredients together and help in achieving the desired texture of the charcuterie product

A

Binding Agents

44
Q

Are sometimes added in meats being processed to cut the harshness of salt

A

Sweeteners

45
Q

Used to stuff sausage meat, they can be natural casings or manufactured casings

A

Sausage Casings

46
Q

Meat of an adult goat

A

Chevon

47
Q

Are blends of herbs and spices used to flavor charcuterie products

A

Seasonings

47
Q

Meat of a young goat

A

Kid

48
Q

Are important ingredients when making charcuterie products because they add flavor and moisture

A

Fats

49
Q

Ingredients used to preserve meats

A

Curing Agents

49
Q

Used to cut the harshness of salt

A

Sweeteners

49
Q

Used to stuff sausage meat into its casing

A

Sausage casings

49
Q

Are used to bind all the ingredients together and help in achieving the desired texture

A

Binding agents

Semifinals (5 decks)

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