10.3: Classroom Preparation Assignment - Sausage Making
- Page ID
- 21265
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Name: ____________________________ Date: ________________________
- T or F. Circle one. When making sausages, we should use the lesser and tougher cuts.
- What does the Latin word “Salsus” mean?
- What are the six basic components of sausage?
- What three things does fat provide for sausage?
- Salts and curing agents do three things for sausage; what are they?
- What is the name of the spice we associate with Italian sausage?
- Name the five aromatics used in sausage making.
- What are the three Equipment Mise En Place categories noted in Topic 11?
- After the housing is mounted on the grinder, what part goes on next?
- What part is assembled after the worm or auger?
- When mounting the blade, which side faces out?
- Describe the progressive grinding technique.
- What is produced inside fermented sausage to make the tangy flavor?
- What do the salts and sugars do during sausage fermentation?
- What is the white mold on fermented sausage called?