Garde Manger Sausage Quiz

14 Questions | Attempts: 955
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Garde Manger Sausage Quiz - Quiz

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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