TLE Quiz

• Charcuterie


  is a French word defined as the process of preserving and flavoring meats.
• Charcutier


  is a person who makes these products and sells them.
• Forcemeats


  are seasoned mixtures of ground meats and fats that are used as stuffing. This term is derived from the French word “stuffing”.
• Country-style


  a type of forcemeat that has a coarse grind or texture.
• Straight


  a type of forcemeat that has a smoother or finer texture than country-style.
• Gratin


  a type of forcemeat that is partially cooked.
• Mousseline


  a lighter type of forcemeat made from white meat. They are very creamy and delicate.
• Sausages


  mixtures of ground meats that are stuffed in a casing usually made of animal intestines.
• Bacon and Hams


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


  is a forcemeat baked in a crust. it is a spreadable paste made using a variety of meats.
• Terrine


  is a forcemeat baked using a mold that is also called a terrine.
• Galantine


  is traditionally made from the de-boned meat of chicken
• Rillette


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


  a kitchen equipment used to mince or grind meat.
• Curing


  is the process of preserving meats and other food items through the use of salt.
• Salt


  is the most important food preservative known to man. Also known as sodium chloride.
• Kosher salt


  a kind of salt that has bigger crystals than regular salt
• Nitrites and Nitrates


  an ingredient for curing that is used to preserve meat. they protect the meat from the growth of organisms
• Sugars


  are used to counter the harsh taste of salt in cured meat.
• Seasonings and Flavorings


  different combinations of herbs and spices
• Water


  is an important ingredient when wet curing or brining.
• Nitrosamines


  are organic compounds that are highly associated with the development of cancer
• Dry Curing


  is the preservation and flavoring of food by adding a certain amount of salt.
• Wet Curing


  is the preservation and flavoring of food using a salt-water solution or a brine.
• Overhauling


  Process where meats are stacked or packed in bins and are turned periodically
• Brining


  is especially suited for preserving whole poultry
• Smoking


  is the process of drying and preserving meats by surrounding them with smoke from a burning wood
• Pellicle


  when cured foods are hanged long enough to dry, they develop a sort of sticky or tacky skin
• Smoke roasting


  also called pit roasting, can be done at home.
• liquid smoke


  can impart the taste and aroma of smoke in food
• Marination


  aside from imparting flavor and making food items tender, is also a form food preservation.
• Marination


  is the easiest and most common way to preserve meats
• Sausages


  are ground meat mixed with seasonings and flavorings that are then stuffed in a casing
• Casings


  materials used to contain the sausage mixtures
• Hoggis


  a scottish pudding made from organ meats
• Poultry


  refers to chicken and other domesticated birds like goose, duck, and turkey.
• Natural casings


  are casings that are made from animal intestines.
• Artificial casings


  are manufactured casings.
• Pork


  is the most popular meat used in sausages.
• Fat


  is an important ingredient when making sausages because it imparts flavor and moisture.