Question 1

Keeping forcemeat ingredients below 41°F is not only important for sanitation but also to ensure proper emulsification.

Accepted Answer

A) True 
 B)False  True

Question 2

Forcemeats are an economical use of raw meat trimmings because any combination of meats and their fats will product excellent results.

Accepted Answer

A) True 
 B)False  False

Question 3

Which of the following is NOT made from pork?

Accepted Answer

A)  bresaola 
B)  parma 
C)  prosciutto 
D)  jamón 
A)  bresaola 
B)  parma 
C)  prosciutto 
D)  jamón A

Question 4

Chorizo, pancetta and soppressata are popular fresh sausages.

Accepted Answer

A) True 
 B)False

Question 5

Forcemeats usually require more seasoning than cooked stews made from the same meats.

Accepted Answer

A) True 
 B)False

Question 6

How is aspic used in a pâté en croute?

Accepted Answer

answers will vary, for example

Question 7

Which of the following is TRUE of traditional pâté?

Accepted Answer

A)  it is always served cold with aspic 
B)  it is made with pork and liver 
C)  it is a fine, savory meat filling wrapped in pastry 
D)  it is baked in an earthenware mold 
A)  it is always served cold with aspic 
B)  it is made with pork and liver 
C)  it is a fine, savory meat filling wrapped in pastry 
D)  it is baked in an earthenware mold

Question 8

Which of the following is TRUE of mousse?

Accepted Answer

A)  it is lightened with whipped cream 
B)  it is made with cooked, pureed meats 
C)  it is bound with gelatin 
D)  all of the above 
A)  it is lightened with whipped cream 
B)  it is made with cooked, pureed meats 
C)  it is bound with gelatin 
D)  all of the above

Question 9

How much gelatin is needed for 1 gallon of water to make a firm aspic for glazing slices of pâté?

Accepted Answer

A)  4 ounces 
B)  2 ounces 
C)  8 ounces 
D)  6 ounces 
A)  4 ounces 
B)  2 ounces 
C)  8 ounces 
D)  6 ounces

Question 10

What are two key steps to avoid the risk of food-borne illness when preparing any forcemeat?

Accepted Answer

control temperatures carefully

Question 11

What is traditional gravlax made from?

Accepted Answer

The answer of What is traditional gravlax made from?...

Question 12

Brining and pickling are the same salt curing method.

Accepted Answer

A) True 
 B)False

Question 13

When using liquid smoke, sausages must be cooked before serving.

Accepted Answer

A) True 
 B)False

Question 14

What are two types of casings for use in sausage making?

Accepted Answer

natural an

Question 15

Which of the following is NOT part of a forcemeat?

Accepted Answer

A)  dominant meat 
B)  panada 
C)  casings 
D)  garnishes 
A)  dominant meat 
B)  panada 
C)  casings 
D)  garnishes

Question 16

How are rillettes and confits preserved?

Accepted Answer

by sealing

Question 17

At what temperature should ingredients be maintained when preparing any forcemeat?

Accepted Answer

A)  as cold as possible 
B)  below 32°F 
C)  below 41°F 
D)  at room temperature 
A)  as cold as possible 
B)  below 32°F 
C)  below 41°F 
D)  at room temperature

Question 18

Like confits, rillettes are actually a way of preserving meats.

Accepted Answer

A) True 
 B)False

Question 19

Which of the following is TRUE of sausages?

Accepted Answer

A)  all dried sausages are smoked then cured 
B)  all fresh sausages are smoked then cured 
C)  all sausages are smoked and cured 
D)  all dried sausages are cured 
A)  all dried sausages are smoked then cured 
B)  all fresh sausages are smoked then cured 
C)  all sausages are smoked and cured 
D)  all dried sausages are cured

Question 20

What is the process that gives forcemeat its characteristic texture after cooking?

Accepted Answer

A)  denaturization 
B)  coagulation 
C)  stabilization 
D)  emulsification 
A)  denaturization 
B)  coagulation 
C)  stabilization 
D)  emulsification

Exam 28: Charcuterie

Keeping forcemeat ingredients below 41°F is not only important for sanitation but also to ensure proper emulsification.

Forcemeats are an economical use of raw meat trimmings because any combination of meats and their fats will product excellent results.

Which of the following is NOT made from pork?

Chorizo, pancetta and soppressata are popular fresh sausages.

Forcemeats usually require more seasoning than cooked stews made from the same meats.

How is aspic used in a pâté en croute?

Which of the following is TRUE of traditional pâté?

Which of the following is TRUE of mousse?

How much gelatin is needed for 1 gallon of water to make a firm aspic for glazing slices of pâté?

What are two key steps to avoid the risk of food-borne illness when preparing any forcemeat?

What is traditional gravlax made from?

Brining and pickling are the same salt curing method.

When using liquid smoke, sausages must be cooked before serving.

What are two types of casings for use in sausage making?

Which of the following is NOT part of a forcemeat?

How are rillettes and confits preserved?

At what temperature should ingredients be maintained when preparing any forcemeat?

Like confits, rillettes are actually a way of preserving meats.

Which of the following is TRUE of sausages?

What is the process that gives forcemeat its characteristic texture after cooking?

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