Question 1

Another name for Prague Powder 1 is

Accepted Answer

A)  curing salt. 
B)  tinted curing mix. 
C)  TCM. 
D)  all of these 
A)  curing salt. 
B)  tinted curing mix. 
C)  TCM. 
D)  all of these

Question 2

Sausages should contain no more than 25 percent fat.

Accepted Answer

A) True 
 B)False

Question 3

Which of the following describes the usual method for making smoked salmon?

Accepted Answer

A)  brine cure and hot smoke 
B)  dry cure and hot smoke 
C)  brine cure and cold smoke 
D)  dry cure and cold smoke 
A)  brine cure and hot smoke 
B)  dry cure and hot smoke 
C)  brine cure and cold smoke 
D)  dry cure and cold smoke

Question 4

One of the ways salt helps preserve foods is by removing moisture from the food.

Accepted Answer

A) True 
 B)False

Question 5

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The boudin blanc recipe yields 7 pounds and requires 8 ounces of fresh bread crumbs. Calculate the amount of fresh bread crumbs needed for our desired yield of 14 pounds boudin blanc._________________

Accepted Answer

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

Question 6

What is the most important difference between a fresh sausage and a cured sausage?

Accepted Answer

A)  A fresh sausage contains no nitrites or nitrates, while a cured sausage does. 
B)  A fresh sausage contains only uncooked meats, while a cured sausage contains cooked, cured meats. 
C)  A fresh sausage is soft and moist because it is not air-dried, while a cured sausage is air-dried and therefore either semidried and firm or dried and firm like a salami. 
D)  A fresh sausage is not smoked, while a cured sausage is smoked. 
A)  A fresh sausage contains no nitrites or nitrates, while a cured sausage does. 
B)  A fresh sausage contains only uncooked meats, while a cured sausage contains cooked, cured meats. 
C)  A fresh sausage is soft and moist because it is not air-dried, while a cured sausage is air-dried and therefore either semidried and firm or dried and firm like a salami. 
D)  A fresh sausage is not smoked, while a cured sausage is smoked.

Question 7

After curing, foods are air-dried for a short time before being smoked.

Accepted Answer

A) True 
 B)False

Question 8

Cured bacon usually contains nitrates.

Accepted Answer

A) True 
 B)False

Question 9

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The boudin blanc recipe yields 9 pounds. Calculate the RCF based on a desired yield of 13 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 10

Which of the following describes the usual method for making smoked duck?

Accepted Answer

A)  brine cure and hot smoke 
B)  dry cure and hot smoke 
C)  brine cure and cold smoke 
D)  dry cure and cold smoke 
A)  brine cure and hot smoke 
B)  dry cure and hot smoke 
C)  brine cure and cold smoke 
D)  dry cure and cold smoke

Question 11

What ingredient must be included in the curing mix for air-dried sausages?

Accepted Answer

A)  sodium nitrate and sodium nitrite 
B)  sodium nitrite only 
C)  saltpeter 
D)  salt only. Nitrites and nitrates are prohibited in air-dried sausages. 
A)  sodium nitrate and sodium nitrite 
B)  sodium nitrite only 
C)  saltpeter 
D)  salt only. Nitrites and nitrates are prohibited in air-dried sausages.

Question 12

Before being smoked, sausages are cured by brining.

Accepted Answer

A) True 
 B)False

Question 13

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The boudin blanc recipe yields 4 kg and requires 240 g of onion. Calculate the amount of onion needed for our desired yield of 6 kg boudin blanc.

Accepted Answer

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

Question 14

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The boudin blanc recipe yields 4 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 15

A cured sausage is one that contains nitrites or nitrates of sodium.

Accepted Answer

A) True 
 B)False

Question 16

The seasoning mixture called quatre épices usually contains ____________ spices.

Accepted Answer

A)  two 
B)  three 
C)  four 
D)  five 
A)  two 
B)  three 
C)  four 
D)  five

Question 17

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The boudin blanc recipe yields 10 pounds and requires 8 ounces of onion. Calculate the amount of onion needed for our desired yield of 12 pounds boudin blanc. _________________

Accepted Answer

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

Question 18

If the fat content of a regular pork sausage must be increased, the preferred fat to use is hard pork fatback.

Accepted Answer

A) True 
 B)False

Question 19

The most important ingredient in a simple dry cure is

Accepted Answer

A)  salt or sodium chloride. 
B)  sugar. 
C)  saltpeter. 
D)  liquid smoke. 
A)  salt or sodium chloride. 
B)  sugar. 
C)  saltpeter. 
D)  liquid smoke.

Question 20

The percentage of salt (sodium chloride) in curing salt is

Accepted Answer

A)  94 percent. 
B)  76 percent. 
C)  50 percent. 
D)  6 percent. 
A)  94 percent. 
B)  76 percent. 
C)  50 percent. 
D)  6 percent.

Exam 27: Pâtés, Terrines, and Other Cold Foods

Another name for Prague Powder 1 is

Sausages should contain no more than 25 percent fat.

Which of the following describes the usual method for making smoked salmon?

One of the ways salt helps preserve foods is by removing moisture from the food.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -The boudin blanc recipe yields 7 pounds and requires 8 ounces of fresh bread crumbs. Calculate the amount of fresh bread crumbs needed for our desired yield of 14 pounds boudin blanc._________________

What is the most important difference between a fresh sausage and a cured sausage?

After curing, foods are air-dried for a short time before being smoked.

Cured bacon usually contains nitrates.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -The boudin blanc recipe yields 9 pounds. Calculate the RCF based on a desired yield of 13 pounds boudin blanc. Round your answer up to the nearest hundredth. _________________

Which of the following describes the usual method for making smoked duck?

What ingredient must be included in the curing mix for air-dried sausages?

Before being smoked, sausages are cured by brining.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The boudin blanc recipe yields 4 kg and requires 240 g of onion. Calculate the amount of onion needed for our desired yield of 6 kg boudin blanc.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The boudin blanc recipe yields 4 kg. Calculate the RCF based on a desired yield of 7 kg boudin blanc. Round your answer up to the nearest hundredth.

A cured sausage is one that contains nitrites or nitrates of sodium.

The seasoning mixture called quatre épices usually contains ____________ spices.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -The boudin blanc recipe yields 10 pounds and requires 8 ounces of onion. Calculate the amount of onion needed for our desired yield of 12 pounds boudin blanc. _________________

If the fat content of a regular pork sausage must be increased, the preferred fat to use is hard pork fatback.

The most important ingredient in a simple dry cure is

The percentage of salt (sodium chloride) in curing salt is

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