Question 1

Moisture is added to emulsion grind sausages in the form of

Accepted Answer

A)  ice 
B)  fatback. 
C)  starch fillers. 
D)  a sugar product such as corn syrup. 
A)  ice 
B)  fatback. 
C)  starch fillers. 
D)  a sugar product such as corn syrup. A

Question 2

Gravlax is

Accepted Answer

A)  a type of cold-smoked salmon. 
B)  a type of hot-smoked salmon. 
C)  a type of cured, unsmoked salmon. 
D)  hot-smoked trout. 
A)  a type of cold-smoked salmon. 
B)  a type of hot-smoked salmon. 
C)  a type of cured, unsmoked salmon. 
D)  hot-smoked trout. C

Question 3

Cereal fillers should not be used in sausages because they make the sausage dry.

Accepted Answer

A) True 
 B)False  False

Question 4

If you use a natural casing for a typical medium-size sausage such as Italian sausage, you would use

Accepted Answer

A)  sheep casings. 
B)  hog casings. 
C)  beef middles. 
D)  beef bung. 
A)  sheep casings. 
B)  hog casings. 
C)  beef middles. 
D)  beef bung.

Question 5

Which of the following is the purpose of flushing natural casings with water before using?

Accepted Answer

A)  to check for holes and tears 
B)  to rinse the inside of the casing 
C)  both of these 
D)  none of these 
A)  to check for holes and tears 
B)  to rinse the inside of the casing 
C)  both of these 
D)  none of these

Question 6

One of the functions of nitrites in cured meats is to

Accepted Answer

A)  protect against botulism. 
B)  retain the pink color of the meat. 
C)  change the flavor. 
D)  all of these 
A)  protect against botulism. 
B)  retain the pink color of the meat. 
C)  change the flavor. 
D)  all of these

Question 7

Sausages that are sold cooked are cooked by which of the following procedures?

Accepted Answer

A)  poaching 
B)  hot smoking 
C)  hot smoking and then poaching 
D)  any of these 
A)  poaching 
B)  hot smoking 
C)  hot smoking and then poaching 
D)  any of these

Question 8

Pork sausages that are sold cooked are cooked to what internal temperature during processing?

Accepted Answer

A)  140°-145°F (60°-63°
C)  
B)  160°-165°F (71°-74°
C)  
C)  180°-185°F (82°-85°
C)  
D)  212°F (100°
C)  
A)  140°-145°F (60°-63°
C)  
B)  160°-165°F (71°-74°
C)  
C)  180°-185°F (82°-85°
C)  
D)  212°F (100°
C)

Question 9

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The boudin blanc recipe yields 3 kg and requires 240 g of fresh bread crumbs. Calculate the amount of fresh bread crumbs needed for our desired yield of 6 kg boudin blanc.

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 10

An artificial casing that is made of natural animal materials and is therefore edible is

Accepted Answer

A)  a fibrous casing. 
B)  a collagen casing 
C)  a bung casing. 
D)  a natural casing. 
A)  a fibrous casing. 
B)  a collagen casing 
C)  a bung casing. 
D)  a natural casing.

Question 11

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The boudin blanc recipe yields 3 kg. Calculate the RCF based on a desired yield of 7 kg boudin blanc. Round your answer up to the nearest hundredth.

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 12

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The boudin blanc recipe yields 7 pounds. Calculate the RCF based on a desired yield of 16 pounds boudin blanc. Round your answer up to the nearest hundredth. _________________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 13

In the classic recipe for gravlax, the major flavoring ingredient is

Accepted Answer

A)  onion. 
B)  garlic. 
C)  dill. 
D)  parsley. 
A)  onion. 
B)  garlic. 
C)  dill. 
D)  parsley.

Question 14

Smoked trout is usually hot smoked and can be eaten without further cooking.

Accepted Answer

A) True 
 B)False

Question 15

Frankfurters are an example of an emulsified-grind sausage.

Accepted Answer

A) True 
 B)False

Question 16

The most popular wood for smoking is

Accepted Answer

A)  hickory. 
B)  cedar. 
C)  pine. 
D)  none of these. 
A)  hickory. 
B)  cedar. 
C)  pine. 
D)  none of these.

Question 17

When foods are cold-smoked, the temperature in the smoker should normally be no higher than

Accepted Answer

A)  56°F (13°
C) . 
B)  85°F (30°
C) . 
C)  150°F (65°
C) . 
D)  165°F (74°
C) . 
A)  56°F (13°
C) . 
B)  85°F (30°
C) . 
C)  150°F (65°
C) . 
D)  165°F (74°
C) .

Question 18

The texture of a fresh sausage is determined primarily by

Accepted Answer

A)  the tenderness of the meat used. 
B)  the type of meat used. 
C)  the grind of the meat. 
D)  the amount of fat in the meat. 
A)  the tenderness of the meat used. 
B)  the type of meat used. 
C)  the grind of the meat. 
D)  the amount of fat in the meat.

Question 19

Which of the following casings is used for small breakfast sausages?

Accepted Answer

A)  beef bung 
B)  beef middles 
C)  hog casings 
D)  sheep casings 
A)  beef bung 
B)  beef middles 
C)  hog casings 
D)  sheep casings

Question 20

A crépinette is

Accepted Answer

A)  a sausage made with an emulsified grind and stuffed into hog casings. 
B)  a coarse sausage made of meat chopped by hand. 
C)  a sausage patty wrapped in caul. 
D)  none of these. 
A)  a sausage made with an emulsified grind and stuffed into hog casings. 
B)  a coarse sausage made of meat chopped by hand. 
C)  a sausage patty wrapped in caul. 
D)  none of these.

Exam 27: Pâtés, Terrines, and Other Cold Foods

Moisture is added to emulsion grind sausages in the form of

Gravlax is

Cereal fillers should not be used in sausages because they make the sausage dry.

If you use a natural casing for a typical medium-size sausage such as Italian sausage, you would use

Which of the following is the purpose of flushing natural casings with water before using?

One of the functions of nitrites in cured meats is to

Sausages that are sold cooked are cooked by which of the following procedures?

Pork sausages that are sold cooked are cooked to what internal temperature during processing?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The boudin blanc recipe yields 3 kg and requires 240 g of fresh bread crumbs. Calculate the amount of fresh bread crumbs needed for our desired yield of 6 kg boudin blanc.

An artificial casing that is made of natural animal materials and is therefore edible is

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The boudin blanc recipe yields 3 kg. Calculate the RCF based on a desired yield of 7 kg boudin blanc. Round your answer up to the nearest hundredth.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -The boudin blanc recipe yields 7 pounds. Calculate the RCF based on a desired yield of 16 pounds boudin blanc. Round your answer up to the nearest hundredth. _________________

In the classic recipe for gravlax, the major flavoring ingredient is

Smoked trout is usually hot smoked and can be eaten without further cooking.

Frankfurters are an example of an emulsified-grind sausage.

The most popular wood for smoking is

When foods are cold-smoked, the temperature in the smoker should normally be no higher than

The texture of a fresh sausage is determined primarily by

Which of the following casings is used for small breakfast sausages?

A crépinette is

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