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📚 > TLE - Final Exam | Q4 > Flashcards

TLE - Final Exam | Q4 Flashcards

1
Q

It is the process of preserving meats and other food items throughthe use of salt which dehydrates the food and makes it less hospitable forbacterial growth.

A

Curing

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2
Q

What are the common ingredients for curing?

A

Salt
Nitrites or Nitrates
Sugars
Seasonings and Flavorings
Water

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3
Q

It is the most important food preservative known to man.

A

Salt | Sodium Chloride

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4
Q

It is a kind of salt that has bigger crystals than regular salt, that is typically used for curing meats.

A

Kosher Salt

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5
Q

They are used to preserve meat. They protect the meat from the growth of organisms that cause food spoilage and the growth of bacteria that can cause food poisoning, especially Clostridium botulinum that causes botulism

A

Nitrites or Nitrates

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6
Q

These are used to counter the harsh taste of salt in cured meats

A

Sugars

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7
Q

These are different combinations of herbs and spices are used in making charcuterie or processed meat

A

Seasonings and Flavorings

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8
Q

It is an important ingredient when wet curing or brining

A

Water

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9
Q

It is the preservation and flavoring of food, particularly meats or fish, by adding a certain amount of salt.

A

Dry Curing

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10
Q

This is a process wherein meats are stacked or packed in bins and are turned periodically

A

Overhauling

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11
Q

It is the preservation and flavoring of food using a salt-water solution or a brine

A

Wet Curing

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12
Q

What are the two ways to prepare a wet cure or brine

A
  1. The dry curing mixture may be dissolved in warm water or,
  2. The water maybe simmered first so that the flavor of the herbs and spices will be fully extracted
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13
Q

aside from imparting flavor and making food items tender, It is also a form of food preservation by soaking food in a seasoned liquid before cooking it.

A

Marination

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14
Q

What is the seasoned liquid used in marinating?

A

Marinade

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15
Q

It is the process of drying and preserving meats by surrounding them with smoke from a burning wood

A

Smoking

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16
Q

What is the sticky and tacky skin that forms when cured foods are hanged long enough to dry?

A

Pellicle

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17
Q

What should be done to meats before it is smoked?

A

Curing

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18
Q

It is done below the temperature of 85°F (30°C) wherein the food takes the flavor of smoke but it is not cooked.

A

Cold Smoking

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19
Q

It is done at 165°F (74°C) temperature for meats and sausages. Fish and poultry are smoked at a temperature as high as 200°F (93°C). Foods to be smoked must reach the internal temperature of 150-160°F (65-74°C) to be fully cooked.

A

Hot Smoking

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20
Q

It is also called pit roasting and it can be done at home. The temperature should be about 250°F (121°C). It is set up using a standard barbeque grill.

A

Smoke Roasting

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21
Q

What can impart the taste of smoked food?

A

Liquid Smoke

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22
Q

These are are ground meat mixed with seasonings and flavorings that are then stuffed in a casing

A

Sausages

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23
Q

What are the ingredients used in making sausages?

A

Meat (Usually pork)
Fat
Seasonings and Flavorings

24
Q

What was the ratio of fat when making sausages? What is it now?

A

30% Fat, 70% Meat | 15% Fat, 85% Meat

25
Q

What determines the type of a sausage.

A

Seasonings and Flavorings

26
Q

What is the sweet variety of Philippine longganisa?

A

Hamonado

27
Q

What is the garlicky or mixed with spices and herbs variety of Philippine longganisa?

A

Derecado

28
Q

It is a process of grinding meat using the grinder plate with the biggest holes first, then the grinder plate with smaller holes and so on.

A

Progressive Grinding

29
Q

These sausages has a coarse texture.

A

Basic Grind sausages

30
Q

It is a kind of sausage from France that is grinded by chopping the meat by hand rather than using a meat grinder.

A

Toulouse

31
Q

These sausages has a very fine texture.

A

Emulsified / Emulsion Grind sausages

32
Q

What are the different types of sausages?

A

Fresh Sausages (no nitrates or nitries)
Cured Sausages
Smoked Sausages

33
Q

These are the materials used to contain the sausage mixture.

A

Casings

34
Q

It a Scottish pudding made from organ meats such as lungs, heart and liver, is enveloped in a casing made from the stomach of the sheep.

A

Haggis

35
Q

These are casings that are made from animal intestine

A

Natural Casings

36
Q

It is the smallest in diameter of all natural casings. Diameter ranges from¾ inch to just more than 1 inch.

A

Sheep Casings

37
Q

These are casings that are medium in size in terms of diameter. Diameter ranges from 1 inch to1 ½ inch

A

Hog Casings

38
Q

These are casings that size varies. Diameter rangers from 1 ¾ inches to 4 inches

A

Beef Casings

39
Q

These are manufactured casings.

A

Artificial Casings

40
Q

These are casings made from the collagen found in the skin of cattle animals

A

Collagen Casings

41
Q

These are casings made from wood or cotton fibers.

A

Cellulose Casings

42
Q

These are casings made from plastic materials

A

Plastic Casings

43
Q

These are casings made from semi-synthetic materials. They are made by forming tubular layers of a specific type of paper and cellulose materials

A

Fibrous Casings

44
Q

These are casings that have spice mixtures coating the inside of the casing

A

Spice-Lined Casings

45
Q

These are casings that are made from a variety of materials such as collagen, cellulose and others

A

Novelty Casings

46
Q

It is a type of sausage that makes use of garlic as its main flavoring ingredient

A

Garlic Sausage

47
Q

It is a type of smoked sausage that has a fine texture

A

Frankfurter

48
Q

It is a type of cured and smoked pork sausage that has a coarse texture

A

Chorizo

49
Q

It is a spicy French pork sausage that has onions, garlic, and pork intestines as ingredients.

A

Andouille (an-du-wee)

50
Q

It is a popular sausage that originated from Europe

A

Salami

51
Q

It is a type of German sausage made from pork, sometimes combined with veal

A

Bratwurst

52
Q

It is a type of Italian sausage made with highly emulsified pork which makes its texture very fine

A

Mortadella

53
Q

It is a type of cooked sausage that has blood as an ingredient

A

Blood Sausage

54
Q

It is a type of Italian sausage that is made from coarse ground pork. It is also seasoned with cheese and tomatoes

A

Tuscan

55
Q

It is a type of Polish sausage made from pork or a combination of pork and beef. It has a fine texture

A

Kielbasa

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