TLE QUIZ AGAIN HUHU Flashcards
Is a french word defined as the process of preserving and flavoring meats such as pork, beef, game, pultry, fish and seafood by means of curing, smoking and other preservation techniques
Charcuterie
Is a person who makes these products and sells them
Charcutier
Are seasoned mixtures of ground meats and fats that are used as stuffing or filling for sausages, pates, and other charcuterie products
Forcemeats
The term is derived from the french word which means stuffing
Farce
Types of forcemeats
Country-style
Straight
Gratin
Mousseline
A type of forcemeat that has a coarse grinder
Country-style
A type of forcemeat that has a smoother or finer texture than country style forcemeat. It is generally used when making pates and terrines
Straight
A type of forcemeat that is partially cooked and the meat is used to be seared first before grinding it
Gratin
A lighter type of forcemeat made from white mead such as poultry, fish or seafood combined with cream and eggs
Mousseline
A type of forcemeats are very creamly and delicate
Mousseline
Examples of charcuterue products
-sausages
-bacon and hams
-pâté
-terrine
-galantine
-rillette
Are cuts of meat, usually pork, that are preserved by means of curing, smoking or other types of meat preservation techniques
Bacon and hams
Is typically made from pork belly and are sliced or cut intro strips
Bacon
Are made from the leg part of the hog
Hams
Is a forcemwat baked in a crust. It is a spreadsble paste made using a variety of meats, poultry or seafood.
Pâté
Is a forcemeat baked using a mold that is also called a
Terrine
Traditionally molds are made from
Earthenware
Is traditionally made from the de-boned meat of chicken, duck and other game birds
Galantine
The term comes from the old frech which means chicken
Galin
Is meat that is slow-cooked
Rillette
Are best spread on a piece of toasted bread
Rillette
Parts of a meat grinder
-meat grinder
-plate or funnel
-grinder body
-grinder plate
-face plate
-knife
-worm
A kitchen equipment use to mince or grind meat
Meat grinder
Is positioned on top of the grinder body
Plate or funnel
Contains the worm which push the meat towards the knife or cutting blade
Grinder body
The coarseness or smoothness of the ground meat depends on the sixe of the holes of the ——
Grinder plate
Holds the meat grinder assembly in place
Face plate
Is an electrical appliance used for food preparation. It can chop, dice, or blend a variety of ingredients
Food processor
Is an equipment useed to stuff sausage meat into casings
Sausage stuffer
Feeds the meat into casings
Funnel attachment
Sausage stuffers come in different sizes the manual ones are up to?
3-20 liters capacity
A tool that i used to inject brine or a salt water solution in curing meats
Brine pump
Used for closing ends of sausages or sausage links
Hog rings and casing clips/twines
Is a needle used to let air out of the sausage casing
Teasing needle
Are kicthen equipment used to weight ingredients
Scales
Is a sturdy piece of board where food items to be cut are placed
Cutting board
Are ideal to use in the charcuterie kitchen
Stainless-ateel ware
There was a time when charcuteri products, particular the sausages are called
Little bags of mystery
common ingredients used in charcuterie
-meats
-fats
-seasoning
-curing agent
-binding agent
-sweetener
-sausage casings
A variety of meat cuts or parts can be used to make charcuterie products
Meats
The whole animal can be used for meat processing
Pork
Meat of cattle or cows
Beef
Goat meat is simply called
Goat
The meat of adult goats is simply referred to as
Chevon
Young goats meat is called
Kid
A kind of mest thats been trimed of fat cured with salt and then dehydrated or dries to preserve it
Jerky
A young sheeps meat is called a
Lamb
Pertains to mead of older sheep
Mutton
Referes to chickens or other domesticated birds like goose, duck, and turkey.
Poultry
Although flesh of fush and other seafood are very delicate there are still known recipes for sausages that make use of them
Fish and seafoods
Refer to wild animals or birds that are hunted for food
Game meats and fowl
Also called variety meats, these are the internal prgans of slaughtered animals
Offals
Widely used offal in cooking
Liver
Are important ingredients when making charcuterie products because they add flavor and moisture
Fats
Are blends of herbs and spiced used to flavor charcuterie products
Seasonings
Are ingredients used to preserve meats
Curing agents
Is used to flavor and preserve meats
Sodium chloride or table salt
Other types of curing agents
Sodium nitrite and sodium nitrate
Are sometimes added in meats being processed to cut the harshness of salt, add flavor and promote browning when the product is cooked
Sweeteners
Used to stuff sausage meat, they can be natural casings or manufactured casings
Sausage casings
