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Question 1

French word defined as the process of preserving and flavoring meats

Answer 1

Charcuterie

Question 2

A person who makes these products and sells them

Answer 2

Charcutier

Question 3

A seasoned mixture of ground meats and fats the are used us stuffing or filling sausages

Answer 3

Forcemeats

Question 4

A forcemeat that has a course grind or texture

Answer 4

Country-style

Question 5

A type of forcemeat that has a a smoother or finer texture than country style

Answer 5

Straight

Question 6

Type of forcemeat that is partially cooked.

Answer 6

Gratin

Question 7

A ligthter type of forcemeat made from white meat

Answer 7

Mousseline

Question 8

What are the 4 types of foremeats

Answer 8

1. Country-syle
2. Straight
3. Gratin
4. Mousseline

Question 9

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

Answer 9

Sausages

Question 10

Cuts of meat usually pork, that are preserved by means of curing, smoking or other types of meat preservation teqniques.

Answer 10

Bacon and Hams

Question 11

Baked in a crust, it is a spreable paste.

Answer 11

Pâtè

Question 12

Forcemeat baked in using a mold that is also called a terrine.

Answer 12

Terrine

Question 13

Traditionally made from the de-boned meat o chicken, duck and other game birds.

Answer 13

Galantine

Question 14

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

Answer 14

Rillette

Question 15

A kitchen equipment used to mince or grind meat.

Answer 15

Meat Grinder

Question 16

Positioned on top of the grinder body.

Answer 16

Plate or Funnel

Question 17

Contains the worm

Answer 17

Grinder body

Question 18

It push the meat towards the knife or cutting blade

Answer 18

Worm

Question 19

It is where the meat extruded or pushed out through

Answer 19

Grinder Plate

Question 20

It holds the meat grinder

Answer 20

Face Plate

Question 21

Is an electrical appliance used for food preparation, it can chop,dice or blend a variety of ingredients

Answer 21

Food Processor

Question 22

Equipment used to stuff sausage meat into casings

Answer 22

Sausage Stuffer

Question 23

A tool that is used to inject brine or a salt water solutions in curing meats

Answer 23

Brine Pump

Question 24

used for closing the ends of sausages or sausage links

Answer 24

Twines

Question 25

Needle used to leat air out of the sausage casings.

Answer 25

Teasing Needle

Question 26

Used to weigh ingredients

Answer 26

Scales

Question 27

Sturdy piece board where food items to be cut are placed.

Answer 27

Cutting Board

Question 28

KItchen tool such as mixing bowls made from stainless steel are ideal to use in the charcuterie kitchen

Answer 28

Stainless Steel Ware

Question 29

What are the 9 Equipment Tools used in Charcuterie

Answer 29

1. Meat Grinder 2. Food Processor 3. Sausage Stuffer 4. Twines 5. Brine Pump' 6. Teasing Needle 7. Scales 8. Cutting Board 9. Stainless Steel Ware

Question 30

It is called the little bags of mystery

Answer 30

Sausages

Question 31

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

Answer 31

Meats

Question 32

It can be made into slabs of bacon and hams

Answer 32

Pork

Question 33

Meat of cattle or cows

Answer 33

Beef

Question 34

What do you call an adult goat?

Answer 34

Chevon

Question 35

What do you call a young goat?

Answer 35

kid

Question 36

A kind of meat that's been trimmed of fat, cured with salt , and then dehydrated or dried to preserve it.

Answer 36

Jerky

Question 37

What do you call a young sheep?

Answer 37

Lamb

Question 38

What do you call an older sheep

Answer 38

Mutton

Question 39

Refers to chicken and other domesticated birds like goose, duck and turkey.

Answer 39

Poultry

Question 40

Flesh or fish and other seafood are very delicate , there are still known recipes or sausages that make us of them

Answer 40

Fish and Seafood

Question 41

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

Answer 41

Game Meats and Fowl

Question 42

Also called variety meats, these are the internal organs of slaughtered animals.

Answer 42

Offal

Question 43

Important ingredients when making charcuterie products because they add flavor and moisture.

Answer 43

Fats

Question 44

Blends of herbs and spices used to flavor charcuterie products.

Answer 44

Seasonings

Question 45

Ingredients used to preseve meats, sodium chloride or table salt is used to flavor and preserved meats.

Answer 45

Curing Agents

Question 46

Use to bind all the ingredients

Answer 46

Binding Agents

Question 47

Added in meats being processed to cut the harshness of salt, add flavor and promote browning when the product is cooked.

Answer 47

Sweeteners

Question 48

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

Answer 48

Sausage Casings

Question 49

Give the 7 ingredients in charcuterie

Answer 49

1. Meats 2. Fats 3. Seasoning 4. Curing Agents 5. Binding Agents 6. Sweeteners 7. Sausage Casings

Question 50

What are the Sanitation and Safety in the kitchen

Answer 50

1. wash hands thoroughly before handling any equipment or ingredients 2. clean and sanitize all surface 3. Store the processed food properly

Question 51

All meat must be processed at what temperature?

Answer 51

below 5degreeC (41degreeF)

Question 52

How to keep the ingredients cool the whole time you are processing it?

Answer 52

1. Chilling the parts inside the refrigerator or freezer 2. placing the parts in a container or basin containing ice water

Question 53

How to be careful when using the equipment in the charcuterie kitchen?

Answer 53

1. Check to see if all parts of an equipment are in good condition before using it 2. Make sure you have assembled the equipment properly before using it 3. do not overload the equipment 4. Remember to always turn off the power before assebling it 5. etc

Question 54

What are the sanitation and safety practices in charcuterie

Answer 54

Sanitation and safety in the kitchen Keep the ingredients cool the whole time you are processing it Be very careful when using the equipment in the charcuterie kitchen