Question 1

The fat in forcemeat is always in the form of backfat.

Accepted Answer

A) True 
 B)False

Question 2

What type of forcemeat usually contains liver that is sautéed before grinding?

Accepted Answer

A) basic 
B) country-style 
C) mousseline 
D) sausage-style 
A) basic 
B) country-style 
C) mousseline 
D) sausage-style

Question 3

Which of the following is a characteristic of country-style forcemeat?

Accepted Answer

A) meats are typically not marinated 
B) has a finer texture 
C) does not have a texture 
D) has a course texture 
A) meats are typically not marinated 
B) has a finer texture 
C) does not have a texture 
D) has a course texture

Question 4

The dominant meat of country-style forcemeat is ground once.

Accepted Answer

A) True 
 B)False

Question 5

Salt is important for adding flavour to forcemeats,but it will also help in the ________________ of the meat and fat.

Accepted Answer

The answer of Salt is important for adding flavour to...

Question 6

Keeping forcemeat ingredients below 40°F is not only important for sanitation but also for ensuring proper emulsification.

Accepted Answer

A) True 
 B)False

Question 7

Brined and smoked boneless pork loin is sold as ________________ ________________.

Accepted Answer

The answer of Brined and smoked boneless pork loin is...

Question 8

_______________ is an Italian bacon that is not smoked.

Accepted Answer

The answer of _______________ is an Italian bacon that is...

Question 9

How is prosciutto made?

Accepted Answer

A) salt cured and cold smoked 
B) brined and hot smoked 
C) salt cured and air dried 
D) cold smoked 
A) salt cured and cold smoked 
B) brined and hot smoked 
C) salt cured and air dried 
D) cold smoked

Exam 20: Eggs Breakfast

The fat in forcemeat is always in the form of backfat.

What type of forcemeat usually contains liver that is sautéed before grinding?

Which of the following is a characteristic of country-style forcemeat?

The dominant meat of country-style forcemeat is ground once.

Salt is important for adding flavour to forcemeats,but it will also help in the ________________ of the meat and fat.

Keeping forcemeat ingredients below 40°F is not only important for sanitation but also for ensuring proper emulsification.

Brined and smoked boneless pork loin is sold as ________________ ________________.

_______________ is an Italian bacon that is not smoked.

How is prosciutto made?

Professionalism

Food Safety and Sanitation

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Knife Skills

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Principles of Cooking

Stocks and Sauces

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Principles of Meat Cookery

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Game

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Brined and smoked boneless pork loin is sold as .