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📚 > TLE - Monthly Exam | Q4 > Flashcards

TLE - Monthly Exam | Q4 Flashcards

1
Q

A french word defined as the process of preserving and flavoring meats

A

Charcuterie

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2
Q

A person who makes charcuterie products

A

Charcutier

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3
Q

Seasoned mixtures of ground meats and fats that are used as stuffing/filling for charcuterie products

A

Forcemeats

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4
Q

A type of forcemeat that has a coarse grind or texture

A

Country-style

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5
Q

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

A

Straight

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6
Q

A type of forcemeat that is cooked partially

A

Gratin

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7
Q

A light type of forcemeat made from white meat

A

Mousseline

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8
Q

Mixture of ground meats that are stuffed in a casing

A

Sausages

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9
Q

Are cuts of meat, usually pork that are preserved by the means of curing, etc.

A

Bacon and Hams

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10
Q

A spreadable paste made from forcemeat that is baked in a crust

A

Pâté

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11
Q

A type of forcemeat that is baked using a mold that has the same name. It is also known as the loaf of forcemeat

A

Terrine

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12
Q

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

A

Galantine

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13
Q

A charcuterie product that is slow cooked until very tender, shredded, seasoned and then poached in containers with its own fat.

A

Rillette

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14
Q

A kitchen equipment used to mince or grind meat

A

Meat Grinder

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15
Q

Part of the meat grinder that is positioned on top of the grinder body. This is where you put the cubes of meat to be minced.

A

Plate or Funnel

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16
Q

Contains the worm

A

Grinder Body

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17
Q

Pushes the meat towards the knife or cutting blade

A

Worm

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18
Q

This is where the cut meat is pushed out through. The coarseness or smoothness depends on the size of its holes.

A

Grinder Plate

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19
Q

Holds the meat grinder assembly in place

A

Face Plate

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20
Q

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

A

Food Processor

21
Q

An equipment used to stuff sausage meat into casings.

A

Sausage Stuffer

22
Q

Used to inject brine or a salt-water solution in curing meats.

A

Brine Pump

23
Q

Used for closing the ends of sausages or sausage links.

A

Hog Rings and Casing Clips / Twines

24
Q

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

A

Teasing Needle

25
Q

A kitchen equipment used to weigh ingredients.

A

Scales

26
Q

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

A

Cutting Board

27
Q

A material used to make mixing bowls, pans, and other kitchen equipments

A

Stainless-steel Ware

28
Q

There was a time when charcuterie products, particularly sausages were called “_________________” because some manufacturers used inferior ingredients when making their products.

A

“Little bags of mystery”

29
Q

Variety of meat cuts or parts that can be used in making charcuterie products.

A

Meats

30
Q

“From the snout to the tail—anything but the squeal!”

A

Pork

31
Q

Meat of cattle or cows

A

Beef

32
Q

What is goat meat called?

A

Goat

33
Q

The meat of adult goats are referred to as what?

A

Chevon

34
Q

What is a young goat’s meat called?

A

Kid

35
Q

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

A

Jerky

36
Q

A young sheep’s meat

A

Lamb

37
Q

An older sheep’s meat

A

Mutton

38
Q

Refers to chicken and other domesticated birds like goose, etc.

A

Poultry

39
Q

Excellent ingredients to make mousses, pâtés and terrines.

A

Fish and Seafood

40
Q

Meat of wild animals

A

Game Meats and Fowl

41
Q

Variety meats | internal organs of slaughtered animals

A

Offal

42
Q

Adds flavor and moisture to the charcuterie products

A

Fats

43
Q

Blends of herbs and spices

A

Seasonings

44
Q

Ingredients used to preserve meat

A

Curing Agents

45
Q

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

A

Binding Agents

46
Q

Added in meats being processed to cut the harshness of salt

A

Sweeteners

47
Q

Used to stuff sausage meat. Can be natural or manufactured

A

Sausage Casings

48
Q

A french word that means “stuffing”

A

Farce

49
Q

What are the sanitation and safety practices in charcuterie?

A

Review Lesson 1 Sanitation and Safety in the Kitchen
Keep the ingredients (e.g., meat mixture) cool the whole time you are processing it.
Be very careful when using the equipment in the charcuterie kitchen.

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