The Full Wiki

Charcuterie: Quiz

Advertisements
  
  
  
  
  

Did you know ...

  • charcuterie, derived from the French words for flesh (chair) and cooked (cuit), is the branch of cooking devoted to prepared meat products primarily sourced from pork?

More interesting facts on Charcuterie

Include this on your site/blog:
Question 1: In 15th century France local ________ regulated tradesmen in the food production industry in each city.
CapitalismGuildFree marketTrade union

Question 2: The charcutier prepared numerous items including pâtés, rillettes, sausages, ________, trotters, and head cheese.
BaconThe Bacon CookbookBacon: A Love StoryThe BLT Cookbook

Question 3: [3] The final style is mousseline which are very light in texture utilizing lean cuts of meat usually from ________, poultry, fish, or shellfish.
United StatesOregonArizonaVeal

Question 4: Before the discovery of ________ and nitrites by German chemists around 1900, curing was done with unrefined salt and saltpeter.
IronNitrateAmmoniaNitrogen

Question 5: The only "raw" meat the charcutiers were allowed to sell was unrendered ________.
MargarineButterOlive oilLard

Question 6: The second is ________, which means that the salt pulls excess water from the protein, which aids in the shelf-life of the protein as there is less moisture present for bacteria to thrive in.
HypernatremiaDehydrationHyponatremiaDiabetic ketoacidosis

Question 7: Pâté and terrine are generally cooked to 160 degrees, while terrine made of ________ are generally cooked to an internal temperature of 120 degrees.
Olive oilButterFoie grasQuince

Question 8: [1] Charcuterie is part of the garde manger ________'s repertoire.
CookingKitchenChefSauce

Question 9: Proteins commonly used in the production of forcemeats include pork, fish (pike, trout, or salmon), seafood, game meats (venison, ________, or rabbit), poultry, game birds, veal, and pork livers.
Wild boarElkDeerCattle

Question 10: Finally the nitrite inhibits the growth of ________-causing organisms that would ordinarily thrive in the oxygen-deprived environment in the sausage casing.
AnthraxDiphtheriaTetanusBotulism







Advertisements









Got something to say? Make a comment.
Your name
Your email address
Message