Garde Manger Chapter 6: Sausage

20 Questions | Total Attempts: 346

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Garde Manger Chapter 6: Sausage

A quiz based on chapter 6 in the Garde Manger textbook by the Culinary Institute of America. This practice quiz was made by a culinary arts student in preparation for an exam. Questions were NOT taken from any class exam.


Questions and Answers
  • 1. 
    Sausage comes from the Latin word "salsus," which means salted.
    • A. 

      True

    • B. 

      False

  • 2. 
    This Italian word for sausages literally means "encased."
    • A. 

      Linguica

    • B. 

      Insacatta

    • C. 

      Longaniza

    • D. 

      Loukanika

  • 3. 
    Traditionally, sausages have been made from softer cuts of meat.
    • A. 

      True

    • B. 

      False

  • 4. 
    When should seasonings and cure mixed be added to sausage meat?
    • A. 

      Before grinding

    • B. 

      After grinding

  • 5. 
    Which disease is commonly associated with pork?
    • A. 

      Salmonella

    • B. 

      E. Coli

    • C. 

      Trichinosis

  • 6. 
    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

  • 7. 
    Hot-smoked and fresh sausages must include either nitrate or nitrite-nitrate combination.
    • A. 

      True

    • B. 

      False

  • 8. 
    When substituting fresh herbs for dry herbs, you will need about two to three times the original amount.
    • A. 

      True

    • B. 

      False

  • 9. 
    High acidic ingredients such as wine or vinegar can give sausage a grainy texture.
    • A. 

      True

    • B. 

      False

  • 10. 
    When assembling a meat grinder, the flat side of the blade should be against the plate.
    • A. 

      True

    • B. 

      False

  • 11. 
    Meats to be ground should ideally be between 28 and 30 degrees F.
    • A. 

      True

    • B. 

      False

  • 12. 
    Forcemeat should be allowed to sit for at least ten minutes after grinding.
    • A. 

      True

    • B. 

      False

  • 13. 
    Garlic, cloves, and cinnamon have anti microbial properties.
    • A. 

      True

    • B. 

      False

  • 14. 
    A fermenting sausage should lose at least 5 percent of its body weight per day.
    • A. 

      True

    • B. 

      False

  • 15. 
    Dry sausages that grow a white mold (mycelium) should be thrown out.
    • A. 

      True

    • B. 

      False

  • 16. 
    Thr 5-4-3 forcemeat ratio is used for what?
    • A. 

      Emulsion sausages

    • B. 

      Fermented sausages

    • C. 

      Dry sausages

  • 17. 
    The correct 5-4-3 forcemeat ratio of ingredients is:
    • A. 

      5 parts fat, 4 parts trimmed raw meat, 3 parts ice

    • B. 

      5 parts trimmed raw meat, 4 parts fat, 3 parts ice

    • C. 

      5 parts ice, 4 parts trimmed raw meat, 3 parts fat

  • 18. 
    Meats for emulsion sausages should be trimmed of all gristle, sinew, and connective tissue.
    • A. 

      True

    • B. 

      False

  • 19. 
    When making emulsion sausages, the fatback and the meat are chilled and then ground together.
    • A. 

      True

    • B. 

      False

  • 20. 
    Which is an example of an emulsion sausage?
    • A. 

      Frankfurter

    • B. 

      Salami

    • C. 

      Lebanon balogna