Deck 17: Basic Charcutèrie

Question 1

Which cut of pork is preferred when making sausage?

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

Answer 1

A

Question 2

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

Answer 2

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

Question 3

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

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

Answer 3

B

Question 4

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

Question 5

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

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

Question 6

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

Question 7

Write a brief history of foie gras.

Question 8

Another name for farce is

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