Garde Manger Sausage Quiz

Garlic, cloves, and cinnamon are known to possess anti-microbial properties. This means that they have the ability to inhibit the growth and reproduction of microorganisms such as bacteria, viruses, and fungi. These properties make them effective in preventing or treating certain infections and illnesses caused by these microorganisms. Therefore, the statement that garlic, cloves, and cinnamon have anti-microbial properties is true.

The statement suggests that in early sausage formulas, the appropriate percentage of fat could have been as high as 50 percent. However, in present times, it is generally preferred to have a lower percentage of fat, ranging from 25 to 30 percent. Therefore, the statement is true as it highlights the change in preference for lower fat content in sausage formulas over time.

The explanation for the given correct answer is that the Latin word "salsus" means salted, and sausage is traditionally made by salting and curing meat. Therefore, it is true that sausage comes from the Latin word "salsus," which means salted.

Emulsion sausages are made by emulsifying fat and lean meat together to create a smooth and uniform texture. In order to achieve this texture, it is necessary to remove any gristle, sinew, and connective tissue from the meat. These components can interfere with the emulsification process and result in a less desirable texture. Therefore, it is true that meats for emulsion sausages should be trimmed off all gristle, sinew, and connective tissue.

When assembling a meat grinder, it is important to ensure that the flat side of the blade is against the plate. This is because the flat side of the blade is the cutting side, and when it is placed against the plate, it allows for efficient and effective grinding of the meat. If the blade is placed the other way around, it may not grind the meat properly or may cause damage to the grinder. Therefore, it is essential to follow this instruction to ensure the meat grinder functions correctly.

High acidic ingredients such as wine or vinegar can give the sausage a grainy texture. This is because the acid in these ingredients can denature the proteins in the sausage, causing them to coagulate and form a grainy texture.

The correct answer is True because grinding meats at temperatures between 28 and 30 degrees Fahrenheit helps to maintain the quality and safety of the meat. Lower temperatures help to prevent the growth of bacteria and keep the meat fresh. Grinding meat at higher temperatures can lead to faster bacterial growth and potential spoilage. Therefore, it is ideal to keep the meat at a low temperature before grinding.

When substituting fresh herbs for dry herbs, you will need about two to three times the original amount because fresh herbs have a milder flavor compared to their dried counterparts. The drying process concentrates the flavors of the herbs, so using fresh herbs in the same quantity as dried herbs would result in a less pronounced flavor. Therefore, to achieve the desired taste, it is recommended to increase the amount of fresh herbs used in a recipe.

Traditionally, sausages have not been made from softer cuts of meat. Instead, they have been made from tougher cuts of meat that are typically ground or minced and mixed with various seasonings and spices. This helps to enhance the flavor and texture of the sausages. Therefore, the statement "Traditionally, sausages have been made from softer cuts of meat" is false.

Dry sausages that grow a white mold (mycelium) should not be thrown out. This is because the white mold that grows on dry sausages is usually a harmless and natural part of the aging process. It is commonly known as "bloom" and is safe to consume. In fact, some people even consider it to enhance the flavor of the sausage. However, it is important to note that if the mold appears green, black, or fuzzy, then the sausage should be discarded as it may indicate spoilage.

The statement is false because hot-smoked and fresh sausages do not necessarily have to include a nitrate or nitrite-nitrate combination. While these additives are commonly used in processed meats like sausages to enhance flavor and preserve freshness, it is not a requirement for all sausages. There are many varieties of sausages that are made without the use of nitrates or nitrites.

A fermenting sausage should not lose at least 5 percent of its body weight per day. This statement is false because during fermentation, sausages typically lose around 2-3 percent of their body weight per day. Losing more than 5 percent of its weight per day would indicate excessive moisture loss, which can negatively affect the texture and flavor of the sausage.

Forcemeat should be allowed to sit for at least ten minutes after grinding. This statement is false. Forcemeat, which is a mixture of ground meat and other ingredients, should actually be allowed to sit for a longer period of time, typically several hours or overnight, to allow the flavors to meld and develop. Allowing the forcemeat to rest also helps in binding the ingredients together and improving the texture. So, the correct answer is false.

When making emulsion sausages, the fatback and the meat are not chilled and ground together. Instead, they are chilled separately before being ground together. This is because chilling the fatback and meat separately helps to maintain their individual textures and prevent the fat from melting too quickly during the grinding process. By keeping the fat and meat cold, a proper emulsion can be achieved, resulting in a smoother and more cohesive sausage texture.