TLE - Monthly Exam | Q4

Question 1

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

Answer 1

Charcuterie

Question 2

A person who makes charcuterie products

Answer 2

Charcutier

Question 3

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

Answer 3

Forcemeats

Question 4

A type of forcemeat that has a coarse grind or texture

Answer 4

Country-style

Question 5

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

Answer 5

Straight

Question 6

A type of forcemeat that is cooked partially

Answer 6

Gratin

Question 7

A light type of forcemeat made from white meat

Answer 7

Mousseline

Question 8

Mixture of ground meats that are stuffed in a casing

Answer 8

Sausages

Question 9

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

Answer 9

Bacon and Hams

Question 10

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

Answer 10

Pâté

Question 11

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

Answer 11

Terrine

Question 12

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

Answer 12

Galantine

Question 13

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

Answer 13

Rillette

Question 14

A kitchen equipment used to mince or grind meat

Answer 14

Meat Grinder

Question 15

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.

Answer 15

Plate or Funnel

Question 16

Contains the worm

Answer 16

Grinder Body

Question 17

Pushes the meat towards the knife or cutting blade

Answer 17

Worm

Question 18

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

Answer 18

Grinder Plate

Question 19

Holds the meat grinder assembly in place

Answer 19

Face Plate

Question 20

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

Answer 20

Food Processor

Question 21

An equipment used to stuff sausage meat into casings.

Answer 21

Sausage Stuffer

Question 22

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

Answer 22

Brine Pump

Question 23

Used for closing the ends of sausages or sausage links.

Answer 23

Hog Rings and Casing Clips / Twines

Question 24

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

Answer 24

Teasing Needle

Question 25

A kitchen equipment used to weigh ingredients.

Answer 25

Scales

Question 26

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

Answer 26

Cutting Board

Question 27

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

Answer 27

Stainless-steel Ware

Question 28

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

Answer 28

“Little bags of mystery”

Question 29

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

Answer 29

Meats

Question 30

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

Answer 30

Pork

Question 31

Meat of cattle or cows

Answer 31

Beef

Question 32

What is goat meat called?

Answer 32

Goat

Question 33

The meat of adult goats are referred to as what?

Answer 33

Chevon

Question 34

What is a young goat’s meat called?

Answer 34

Kid

Question 35

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

Answer 35

Jerky

Question 36

A young sheep’s meat

Answer 36

Lamb

Question 37

An older sheep’s meat

Answer 37

Mutton

Question 38

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

Answer 38

Poultry

Question 39

Excellent ingredients to make mousses, pâtés and terrines.

Answer 39

Fish and Seafood

Question 40

Meat of wild animals

Answer 40

Game Meats and Fowl

Question 41

Variety meats | internal organs of slaughtered animals

Answer 41

Offal

Question 42

Adds flavor and moisture to the charcuterie products

Answer 42

Fats

Question 43

Blends of herbs and spices

Answer 43

Seasonings

Question 44

Ingredients used to preserve meat

Answer 44

Curing Agents

Question 45

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

Answer 45

Binding Agents

Question 46

Added in meats being processed to cut the harshness of salt

Answer 46

Sweeteners

Question 47

Used to stuff sausage meat. Can be natural or manufactured

Answer 47

Sausage Casings

Question 48

A french word that means “stuffing”

Answer 48

Farce

Question 49

What are the sanitation and safety practices in charcuterie?

Answer 49

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.