Question 1

Explain the benefit of adding salt directly to the meat, fish or seafood before grinding.

Accepted Answer

The reaction of the salt on the meat begins to break it down, making it easier to grind.

Question 2

Another name for farce is

Accepted Answer

A) innards. 
B) foie gras. 
C) forcemeat. 
D) pâté. 
A) innards. 
B) foie gras. 
C) forcemeat. 
D) pâté. C

Question 3

What size plate holes should be used on a grinder to obtain a coarse grind?

Accepted Answer

A) 3/16 inch plate 
B) ¾ inch plate 
C) 1 inch plate 
D) 3/8 inch plate 
A) 3/16 inch plate 
B) ¾ inch plate 
C) 1 inch plate 
D) 3/8 inch plate B

Question 4

The best way to prevent botulism in smoked sausages is to use

Accepted Answer

A) Morton's Quick Cure. 
B) Sodium Nitrite. 
C) Potassium Nitrite. 
D) Prague Power #1. 
A) Morton's Quick Cure. 
B) Sodium Nitrite. 
C) Potassium Nitrite. 
D) Prague Power #1.

Question 5

What are the two major types of casings used in sausage making? Describe the benefits of each type.

Accepted Answer

Natural casings are made from

Question 6

Write a brief history of foie gras.

Accepted Answer

The Eqyptians noticed that geese tasted

Question 7

List four different ingredients that are used as binders in sausage making.

Accepted Answer

Bread panada, non-fa

Question 8

Which cut of pork is preferred when making sausage?

Accepted Answer

A) Boston butt 
B) Loin 
C) Belly 
D) Ham 
A) Boston butt 
B) Loin 
C) Belly 
D) Ham

Explain the benefit of adding salt directly to the meat, fish or seafood before grinding.

Another name for farce is

What size plate holes should be used on a grinder to obtain a coarse grind?

The best way to prevent botulism in smoked sausages is to use

What are the two major types of casings used in sausage making? Describe the benefits of each type.

Write a brief history of foie gras.

List four different ingredients that are used as binders in sausage making.

Which cut of pork is preferred when making sausage?

Introduction to the Cold Kitchen

Sanitation and Safety

Basic Equipment

Flavorings

Produce, Legumes, and Grains

Proteins in the Cold Kitchen

Canapes

Appetizers

Sandwiches

Cold Soups

Salad Basics

Side Salads

Main-Course Salads

Dressings

Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys

Curing, Smoking, Marinating, Drying, and Pickling

Buffets

Catering

Decorating Workthe Heart of the Garde Manger

Preparing for Culinary Competitions

Filters

Exam 17: Basic Charcutèrie

Explain the benefit of adding salt directly to the meat, fish or seafood before grinding.

Another name for farce is

What size plate holes should be used on a grinder to obtain a coarse grind?

The best way to prevent botulism in smoked sausages is to use

What are the two major types of casings used in sausage making? Describe the benefits of each type.

Write a brief history of foie gras.

List four different ingredients that are used as binders in sausage making.

Which cut of pork is preferred when making sausage?

Introduction to the Cold Kitchen

Sanitation and Safety

Basic Equipment

Flavorings

Produce, Legumes, and Grains

Proteins in the Cold Kitchen

Canapes

Appetizers

Sandwiches

Cold Soups

Salad Basics

Side Salads

Main-Course Salads

Dressings

Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys

Curing, Smoking, Marinating, Drying, and Pickling

Buffets

Catering

Decorating Workthe Heart of the Garde Manger

Preparing for Culinary Competitions

Filters