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IDK > TLE QUIZ AGAIN HUHU > Flashcards

TLE QUIZ AGAIN HUHU Flashcards

1
Q

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

A

Charcuterie

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2
Q

Is a person who makes these products and sells them

A

Charcutier

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3
Q

Are seasoned mixtures of ground meats and fats that are used as stuffing or filling for sausages, pates, and other charcuterie products

A

Forcemeats

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4
Q

The term is derived from the french word which means stuffing

A

Farce

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5
Q

Types of forcemeats

A

Country-style
Straight
Gratin
Mousseline

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6
Q

A type of forcemeat that has a coarse grinder

A

Country-style

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7
Q

A type of forcemeat that has a smoother or finer texture than country style forcemeat. It is generally used when making pates and terrines

A

Straight

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8
Q

A type of forcemeat that is partially cooked and the meat is used to be seared first before grinding it

A

Gratin

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9
Q

A lighter type of forcemeat made from white mead such as poultry, fish or seafood combined with cream and eggs

A

Mousseline

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10
Q

A type of forcemeats are very creamly and delicate

A

Mousseline

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11
Q

Examples of charcuterue products

A

-sausages
-bacon and hams
-pâté
-terrine
-galantine
-rillette

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12
Q

Are cuts of meat, usually pork, that are preserved by means of curing, smoking or other types of meat preservation techniques

A

Bacon and hams

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13
Q

Is typically made from pork belly and are sliced or cut intro strips

A

Bacon

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14
Q

Are made from the leg part of the hog

A

Hams

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15
Q

Is a forcemwat baked in a crust. It is a spreadsble paste made using a variety of meats, poultry or seafood.

A

Pâté

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16
Q

Is a forcemeat baked using a mold that is also called a

A

Terrine

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17
Q

Traditionally molds are made from

A

Earthenware

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18
Q

Is traditionally made from the de-boned meat of chicken, duck and other game birds

A

Galantine

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19
Q

The term comes from the old frech which means chicken

A

Galin

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20
Q

Is meat that is slow-cooked

A

Rillette

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21
Q

Are best spread on a piece of toasted bread

A

Rillette

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22
Q

Parts of a meat grinder

A

-meat grinder
-plate or funnel
-grinder body
-grinder plate
-face plate
-knife
-worm

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23
Q

A kitchen equipment use to mince or grind meat

A

Meat grinder

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24
Q

Is positioned on top of the grinder body

A

Plate or funnel

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25
Q

Contains the worm which push the meat towards the knife or cutting blade

A

Grinder body

26
Q

The coarseness or smoothness of the ground meat depends on the sixe of the holes of the ——

A

Grinder plate

27
Q

Holds the meat grinder assembly in place

A

Face plate

28
Q

Is an electrical appliance used for food preparation. It can chop, dice, or blend a variety of ingredients

A

Food processor

29
Q

Is an equipment useed to stuff sausage meat into casings

A

Sausage stuffer

30
Q

Feeds the meat into casings

A

Funnel attachment

31
Q

Sausage stuffers come in different sizes the manual ones are up to?

A

3-20 liters capacity

32
Q

A tool that i used to inject brine or a salt water solution in curing meats

A

Brine pump

33
Q

Used for closing ends of sausages or sausage links

A

Hog rings and casing clips/twines

34
Q

Is a needle used to let air out of the sausage casing

A

Teasing needle

35
Q

Are kicthen equipment used to weight ingredients

A

Scales

36
Q

Is a sturdy piece of board where food items to be cut are placed

A

Cutting board

37
Q

Are ideal to use in the charcuterie kitchen

A

Stainless-ateel ware

38
Q

There was a time when charcuteri products, particular the sausages are called

A

Little bags of mystery

39
Q

common ingredients used in charcuterie

A

-meats
-fats
-seasoning
-curing agent
-binding agent
-sweetener
-sausage casings

40
Q

A variety of meat cuts or parts can be used to make charcuterie products

A

Meats

41
Q

The whole animal can be used for meat processing

A

Pork

42
Q

Meat of cattle or cows

A

Beef

43
Q

Goat meat is simply called

A

Goat

44
Q

The meat of adult goats is simply referred to as

A

Chevon

45
Q

Young goats meat is called

A

Kid

46
Q

A kind of mest thats been trimed of fat cured with salt and then dehydrated or dries to preserve it

A

Jerky

47
Q

A young sheeps meat is called a

A

Lamb

48
Q

Pertains to mead of older sheep

A

Mutton

49
Q

Referes to chickens or other domesticated birds like goose, duck, and turkey.

A

Poultry

50
Q

Although flesh of fush and other seafood are very delicate there are still known recipes for sausages that make use of them

A

Fish and seafoods

51
Q

Refer to wild animals or birds that are hunted for food

A

Game meats and fowl

52
Q

Also called variety meats, these are the internal prgans of slaughtered animals

A

Offals

53
Q

Widely used offal in cooking

A

Liver

54
Q

Are important ingredients when making charcuterie products because they add flavor and moisture

A

Fats

55
Q

Are blends of herbs and spiced used to flavor charcuterie products

A

Seasonings

56
Q

Are ingredients used to preserve meats

A

Curing agents

57
Q

Is used to flavor and preserve meats

A

Sodium chloride or table salt

58
Q

Other types of curing agents

A

Sodium nitrite and sodium nitrate

59
Q

Are sometimes added in meats being processed to cut the harshness of salt, add flavor and promote browning when the product is cooked

A

Sweeteners

60
Q

Used to stuff sausage meat, they can be natural casings or manufactured casings

A

Sausage casings

IDK (19 decks)

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