TLE - Final Exam | Q4

Question 1

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.

Answer 1

Curing

Question 2

What are the common ingredients for curing?

Answer 2

Salt
Nitrites or Nitrates
Sugars
Seasonings and Flavorings
Water

Question 3

It is the most important food preservative known to man.

Answer 3

Salt | Sodium Chloride

Question 4

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

Answer 4

Kosher Salt

Question 5

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

Answer 5

Nitrites or Nitrates

Question 6

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

Answer 6

Sugars

Question 7

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

Answer 7

Seasonings and Flavorings

Question 8

It is an important ingredient when wet curing or brining

Answer 8

Water

Question 9

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

Answer 9

Dry Curing

Question 10

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

Answer 10

Overhauling

Question 11

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

Answer 11

Wet Curing

Question 12

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

Answer 12

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

Question 13

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.

Answer 13

Marination

Question 14

What is the seasoned liquid used in marinating?

Answer 14

Marinade

Question 15

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

Answer 15

Smoking

Question 16

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

Answer 16

Pellicle

Question 17

What should be done to meats before it is smoked?

Answer 17

Curing

Question 18

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

Answer 18

Cold Smoking

Question 19

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.

Answer 19

Hot Smoking

Question 20

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.

Answer 20

Smoke Roasting

Question 21

What can impart the taste of smoked food?

Answer 21

Liquid Smoke

Question 22

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

Answer 22

Sausages

Question 23

What are the ingredients used in making sausages?

Answer 23

Meat (Usually pork)
Fat
Seasonings and Flavorings

Question 24

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

Answer 24

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

Question 25

What determines the type of a sausage.

Answer 25

Seasonings and Flavorings

Question 26

What is the sweet variety of Philippine longganisa?

Answer 26

Hamonado

Question 27

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

Answer 27

Derecado

Question 28

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.

Answer 28

Progressive Grinding

Question 29

These sausages has a coarse texture.

Answer 29

Basic Grind sausages

Question 30

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

Answer 30

Toulouse

Question 31

These sausages has a very fine texture.

Answer 31

Emulsified / Emulsion Grind sausages

Question 32

What are the different types of sausages?

Answer 32

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

Question 33

These are the materials used to contain the sausage mixture.

Answer 33

Casings

Question 34

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.

Answer 34

Haggis

Question 35

These are casings that are made from animal intestine

Answer 35

Natural Casings

Question 36

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

Answer 36

Sheep Casings

Question 37

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

Answer 37

Hog Casings

Question 38

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

Answer 38

Beef Casings

Question 39

These are manufactured casings.

Answer 39

Artificial Casings

Question 40

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

Answer 40

Collagen Casings

Question 41

These are casings made from wood or cotton fibers.

Answer 41

Cellulose Casings

Question 42

These are casings made from plastic materials

Answer 42

Plastic Casings

Question 43

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

Answer 43

Fibrous Casings

Question 44

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

Answer 44

Spice-Lined Casings

Question 45

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

Answer 45

Novelty Casings

Question 46

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

Answer 46

Garlic Sausage

Question 47

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

Answer 47

Frankfurter

Question 48

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

Answer 48

Chorizo

Question 49

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

Answer 49

Andouille (an-du-wee)

Question 50

It is a popular sausage that originated from Europe

Answer 50

Salami

Question 51

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

Answer 51

Bratwurst

Question 52

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

Answer 52

Mortadella

Question 53

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

Answer 53

Blood Sausage

Question 54

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

Answer 54

Tuscan

Question 55

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

Answer 55

Kielbasa