Garde Manger Sausage Quiz
14 Questions
| Attempts: 955
Do you love sausages? How about a Garde manger sausage quiz? We have one here for you. This quiz is based on chapter 6 in the Garde Manger textbook. The book is written by the Culinary Institute of America. With this quiz, not only will you get a chance to test your knowledge and understanding, but you will also be able to learn more about food. All the best to you.
Questions and Answers
- 1.Sausage comes from the Latin word "salsus," which means salted.
- A.
True
- B.
False
- 2.Traditionally, sausages have been made from softer cuts of meat.
- A.
True
- B.
False
- 3.Although the appropriate percentage of fat may have been as high as 50 percent in early sausage formulas, 25 to 30 percent is generally preferred now.
- A.
True
- B.
False
- 4.Hot-smoked and fresh sausages must include either a nitrate or nitrite-nitrate combination.
- A.
True
- B.
False
- 5.When substituting fresh herbs for dry herbs, you will need about two to three times the original amount.
- A.
True
- B.
False
- 6.High acidic ingredients such as wine or vinegar can give the sausage a grainy texture.
- A.
True
- B.
False
- 7.When assembling a meat grinder, the flat side of the blade should be against the plate.
- A.
True
- B.
False
- 8.Meats to be ground should ideally be between 28 and 30 degrees F.
- A.
True
- B.
False
- 9.Forcemeat should be allowed to sit for at least ten minutes after grinding.
- A.
True
- B.
False
- 10.Garlic, cloves, and cinnamon have anti-microbial properties.
- A.
True
- B.
False
- 11.A fermenting sausage should lose at least 5 percent of its body weight per day.
- A.
True
- B.
False
- 12.Dry sausages that grow a white mold (mycelium) should be thrown out.
- A.
True
- B.
False
- 13.Meats for emulsion sausages should be trimmed off all gristle, sinew, and connective tissue.
- A.
True
- B.
False
- 14.When making emulsion sausages, the fatback and the meat are chilled and then ground together.
- A.
True
- B.
False
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