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Review for exam > Tle > Flashcards

Tle Flashcards

1
Q

French word defined as the process of preserving and flavoring meats

A

Charcuterie

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2
Q

A person who makes these products and sells them

A

Charcutier

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3
Q

A seasoned mixture of ground meats and fats the are used us stuffing or filling sausages

A

Forcemeats

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4
Q

A forcemeat that has a course grind or texture

A

Country-style

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5
Q

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

A

Straight

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6
Q

Type of forcemeat that is partially cooked.

A

Gratin

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7
Q

A ligthter type of forcemeat made from white meat

A

Mousseline

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8
Q

What are the 4 types of foremeats

A
  1. Country-syle
  2. Straight
  3. Gratin
  4. Mousseline
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9
Q

Mixture of ground meats that are stuffed in a casing usually made from animal intestines.

A

Sausages

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10
Q

Cuts of meat usually pork, that are preserved by means of curing, smoking or other types of meat preservation teqniques.

A

Bacon and Hams

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11
Q

Baked in a crust, it is a spreable paste.

A

Pâtè

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12
Q

Forcemeat baked in using a mold that is also called a terrine.

A

Terrine

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13
Q

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

A

Galantine

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14
Q

Meat that is slow cooked until very tender, shredded seasoned and then packed in containers with its own fat.

A

Rillette

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15
Q

A kitchen equipment used to mince or grind meat.

A

Meat Grinder

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16
Q

Positioned on top of the grinder body.

A

Plate or Funnel

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17
Q

Contains the worm

A

Grinder body

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18
Q

It push the meat towards the knife or cutting blade

A

Worm

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19
Q

It is where the meat extruded or pushed out through

A

Grinder Plate

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20
Q

It holds the meat grinder

A

Face Plate

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21
Q

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

A

Food Processor

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22
Q

Equipment used to stuff sausage meat into casings

A

Sausage Stuffer

23
Q

A tool that is used to inject brine or a salt water solutions in curing meats

A

Brine Pump

24
Q

used for closing the ends of sausages or sausage links

A

Twines

25
Q

Needle used to leat air out of the sausage casings.

A

Teasing Needle

26
Q

Used to weigh ingredients

A

Scales

27
Q

Sturdy piece board where food items to be cut are placed.

A

Cutting Board

28
Q

KItchen tool such as mixing bowls made from stainless steel are ideal to use in the charcuterie kitchen

A

Stainless Steel Ware

29
Q

What are the 9 Equipment Tools used in Charcuterie

A
  1. Meat Grinder
  2. Food Processor
  3. Sausage Stuffer
  4. Twines
  5. Brine Pump’
  6. Teasing Needle
  7. Scales
  8. Cutting Board
  9. Stainless Steel Ware
30
Q

It is called the little bags of mystery

A

Sausages

31
Q

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

A

Meats

32
Q

It can be made into slabs of bacon and hams

A

Pork

33
Q

Meat of cattle or cows

A

Beef

34
Q

What do you call an adult goat?

A

Chevon

35
Q

What do you call a young goat?

A

kid

36
Q

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

A

Jerky

37
Q

What do you call a young sheep?

A

Lamb

38
Q

What do you call an older sheep

A

Mutton

39
Q

Refers to chicken and other domesticated birds like goose, duck and turkey.

A

Poultry

40
Q

Flesh or fish and other seafood are very delicate , there are still known recipes or sausages that make us of them

A

Fish and Seafood

41
Q

Refers to the meat of wild animals or birds that are hunted for food.

A

Game Meats and Fowl

42
Q

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

A

Offal

43
Q

Important ingredients when making charcuterie products because they add flavor and moisture.

A

Fats

44
Q

Blends of herbs and spices used to flavor charcuterie products.

A

Seasonings

45
Q

Ingredients used to preseve meats, sodium chloride or table salt is used to flavor and preserved meats.

A

Curing Agents

46
Q

Use to bind all the ingredients

A

Binding Agents

47
Q

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

A

Sweeteners

48
Q

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

A

Sausage Casings

49
Q

Give the 7 ingredients in charcuterie

A
  1. Meats
  2. Fats
  3. Seasoning
  4. Curing Agents
  5. Binding Agents
  6. Sweeteners
  7. Sausage Casings
50
Q

What are the Sanitation and Safety in the kitchen

A
  1. wash hands thoroughly before handling any equipment or ingredients
  2. clean and sanitize all surface
  3. Store the processed food properly
51
Q

All meat must be processed at what temperature?

A

below 5degreeC (41degreeF)

52
Q

How to keep the ingredients cool the whole time you are processing it?

A
  1. Chilling the parts inside the refrigerator or freezer
  2. placing the parts in a container or basin containing ice water
53
Q

How to be careful when using the equipment in the charcuterie kitchen?

A
  1. Check to see if all parts of an equipment are in good condition before using it
  2. Make sure you have assembled the equipment properly before using it
  3. do not overload the equipment
  4. Remember to always turn off the power before assebling it
  5. etc
54
Q

What are the sanitation and safety practices in charcuterie

A

Sanitation and safety in the kitchen
Keep the ingredients cool the whole time you are processing it
Be very careful when using the equipment in the charcuterie kitchen

Review for exam (1 decks)

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