Exam 20: Eggs Breakfast

The main components of curing salts are salt and:

Which of the following is a preferred fat for making forcemeats?

When cold-smoking foods,the correct temperature range is:

To achieve a reddish-coloured chaud-froid,____________ _________________ can be added.

Forcemeat is derived from the French word farce,which means stuffing.

Like confits,rillettes are actually methods of preserving meats.

What protein is a mousseline typically made with?

How much gelatin is added to one litre of liquid when making a soft aspic for glazing slices of pâté?

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

What is a panada?

Thin slices of raw beef served with garnish are called:

Sausage is simply a forcemeat stuffed into a casing.

What are two types of casings used in sausage making?

Brining and pickling are the same salt-curing method.

Aspic jelly is made from strong gelatinous stock.

Sodium nitrite _________________ _________________ growth.

The main difference between a mousseline and other forcemeats is:

Diced backfat,nuts,and truffles are common _______________ used in forcemeats.

The primary binder in forcemeat is egg and panada.

Poached,oblong-shaped portions of mousseline are known as________________.