TLE - Final Exam | Q4 Flashcards
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.
Curing
What are the common ingredients for curing?
Salt
Nitrites or Nitrates
Sugars
Seasonings and Flavorings
Water
It is the most important food preservative known to man.
Salt | Sodium Chloride
It is a kind of salt that has bigger crystals than regular salt, that is typically used for curing meats.
Kosher Salt
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
Nitrites or Nitrates
These are used to counter the harsh taste of salt in cured meats
Sugars
These are different combinations of herbs and spices are used in making charcuterie or processed meat
Seasonings and Flavorings
It is an important ingredient when wet curing or brining
Water
It is the preservation and flavoring of food, particularly meats or fish, by adding a certain amount of salt.
Dry Curing
This is a process wherein meats are stacked or packed in bins and are turned periodically
Overhauling
It is the preservation and flavoring of food using a salt-water solution or a brine
Wet Curing
What are the two ways to prepare a wet cure or brine
- The dry curing mixture may be dissolved in warm water or,
- The water maybe simmered first so that the flavor of the herbs and spices will be fully extracted
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.
Marination
What is the seasoned liquid used in marinating?
Marinade
It is the process of drying and preserving meats by surrounding them with smoke from a burning wood
Smoking
What is the sticky and tacky skin that forms when cured foods are hanged long enough to dry?
Pellicle
What should be done to meats before it is smoked?
Curing
It is done below the temperature of 85°F (30°C) wherein the food takes the flavor of smoke but it is not cooked.
Cold Smoking
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.
Hot Smoking
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.
Smoke Roasting
What can impart the taste of smoked food?
Liquid Smoke
These are are ground meat mixed with seasonings and flavorings that are then stuffed in a casing
Sausages
What are the ingredients used in making sausages?
Meat (Usually pork)
Fat
Seasonings and Flavorings
What was the ratio of fat when making sausages? What is it now?
30% Fat, 70% Meat | 15% Fat, 85% Meat
What determines the type of a sausage.
Seasonings and Flavorings
What is the sweet variety of Philippine longganisa?
Hamonado
What is the garlicky or mixed with spices and herbs variety of Philippine longganisa?
Derecado
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.
Progressive Grinding
These sausages has a coarse texture.
Basic Grind sausages
It is a kind of sausage from France that is grinded by chopping the meat by hand rather than using a meat grinder.
Toulouse
These sausages has a very fine texture.
Emulsified / Emulsion Grind sausages
What are the different types of sausages?
Fresh Sausages (no nitrates or nitries)
Cured Sausages
Smoked Sausages
These are the materials used to contain the sausage mixture.
Casings
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.
Haggis
These are casings that are made from animal intestine
Natural Casings
It is the smallest in diameter of all natural casings. Diameter ranges from¾ inch to just more than 1 inch.
Sheep Casings
These are casings that are medium in size in terms of diameter. Diameter ranges from 1 inch to1 ½ inch
Hog Casings
These are casings that size varies. Diameter rangers from 1 ¾ inches to 4 inches
Beef Casings
These are manufactured casings.
Artificial Casings
These are casings made from the collagen found in the skin of cattle animals
Collagen Casings
These are casings made from wood or cotton fibers.
Cellulose Casings
These are casings made from plastic materials
Plastic Casings
These are casings made from semi-synthetic materials. They are made by forming tubular layers of a specific type of paper and cellulose materials
Fibrous Casings
These are casings that have spice mixtures coating the inside of the casing
Spice-Lined Casings
These are casings that are made from a variety of materials such as collagen, cellulose and others
Novelty Casings
It is a type of sausage that makes use of garlic as its main flavoring ingredient
Garlic Sausage
It is a type of smoked sausage that has a fine texture
Frankfurter
It is a type of cured and smoked pork sausage that has a coarse texture
Chorizo
It is a spicy French pork sausage that has onions, garlic, and pork intestines as ingredients.
Andouille (an-du-wee)
It is a popular sausage that originated from Europe
Salami
It is a type of German sausage made from pork, sometimes combined with veal
Bratwurst
It is a type of Italian sausage made with highly emulsified pork which makes its texture very fine
Mortadella
It is a type of cooked sausage that has blood as an ingredient
Blood Sausage
It is a type of Italian sausage that is made from coarse ground pork. It is also seasoned with cheese and tomatoes
Tuscan
It is a type of Polish sausage made from pork or a combination of pork and beef. It has a fine texture
Kielbasa
