Charcuterie: Quiz

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.

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.

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.

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