TLE - Monthly Exam | Q4 Flashcards
A french word defined as the process of preserving and flavoring meats
Charcuterie
A person who makes charcuterie products
Charcutier
Seasoned mixtures of ground meats and fats that are used as stuffing/filling for charcuterie products
Forcemeats
A type of forcemeat that has a coarse grind or texture
Country-style
A type of forcemeat that has a smoother/finer texture than country style forcemeat
Straight
A type of forcemeat that is cooked partially
Gratin
A light type of forcemeat made from white meat
Mousseline
Mixture of ground meats that are stuffed in a casing
Sausages
Are cuts of meat, usually pork that are preserved by the means of curing, etc.
Bacon and Hams
A spreadable paste made from forcemeat that is baked in a crust
Pâté
A type of forcemeat that is baked using a mold that has the same name. It is also known as the loaf of forcemeat
Terrine
Traditionally made from the de-boned meat of chicken, duck and other game birds.
Galantine
A charcuterie product that is slow cooked until very tender, shredded, seasoned and then poached in containers with its own fat.
Rillette
A kitchen equipment used to mince or grind meat
Meat Grinder
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.
Plate or Funnel
Contains the worm
Grinder Body
Pushes the meat towards the knife or cutting blade
Worm
This is where the cut meat is pushed out through. The coarseness or smoothness depends on the size of its holes.
Grinder Plate
Holds the meat grinder assembly in place
Face Plate
An electrical appliance used for food preparation. It can chop, dice a variety of ingredients.
Food Processor
An equipment used to stuff sausage meat into casings.
Sausage Stuffer
Used to inject brine or a salt-water solution in curing meats.
Brine Pump
Used for closing the ends of sausages or sausage links.
Hog Rings and Casing Clips / Twines
A needle used to let air out of the sausage casing.
Teasing Needle
A kitchen equipment used to weigh ingredients.
Scales
A sturdy piece of wood where food items to be cut are placed.
Cutting Board
A material used to make mixing bowls, pans, and other kitchen equipments
Stainless-steel Ware
There was a time when charcuterie products, particularly sausages were called “_________________” because some manufacturers used inferior ingredients when making their products.
“Little bags of mystery”
Variety of meat cuts or parts that can be used in making charcuterie products.
Meats
“From the snout to the tail—anything but the squeal!”
Pork
Meat of cattle or cows
Beef
What is goat meat called?
Goat
The meat of adult goats are referred to as what?
Chevon
What is a young goat’s meat called?
Kid
A kind of meat that has been trimmed of fat, cured with salt, and then dehydrated or dried to preserve it.
Jerky
A young sheep’s meat
Lamb
An older sheep’s meat
Mutton
Refers to chicken and other domesticated birds like goose, etc.
Poultry
Excellent ingredients to make mousses, pâtés and terrines.
Fish and Seafood
Meat of wild animals
Game Meats and Fowl
Variety meats | internal organs of slaughtered animals
Offal
Adds flavor and moisture to the charcuterie products
Fats
Blends of herbs and spices
Seasonings
Ingredients used to preserve meat
Curing Agents
Used to bind all the ingredients together and help in achieving the desired texture of the charcuterie product.
Binding Agents
Added in meats being processed to cut the harshness of salt
Sweeteners
Used to stuff sausage meat. Can be natural or manufactured
Sausage Casings
A french word that means “stuffing”
Farce
What are the sanitation and safety practices in charcuterie?
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.
