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10.3: Classroom Preparation Assignment - Sausage Making

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    21265
    • Marshall Welsh and William R. Thibodeaux
    • Finch Henry Job Corps Center and Nicholls State University

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    Name: ____________________________ Date: ________________________

    1. T or F. Circle one. When making sausages, we should use the lesser and tougher cuts.
    2. What does the Latin word “Salsus” mean?
    3. What are the six basic components of sausage?
    4. What three things does fat provide for sausage?
    5. Salts and curing agents do three things for sausage; what are they?
    6. What is the name of the spice we associate with Italian sausage?
    7. Name the five aromatics used in sausage making.
    8. What are the three Equipment Mise En Place categories noted in Topic 11?
    9. After the housing is mounted on the grinder, what part goes on next?
    10. What part is assembled after the worm or auger?
    11. When mounting the blade, which side faces out?
    12. Describe the progressive grinding technique.
    13. What is produced inside fermented sausage to make the tangy flavor?
    14. What do the salts and sugars do during sausage fermentation?
    15. What is the white mold on fermented sausage called?

    This page titled 10.3: Classroom Preparation Assignment - Sausage Making was last modified on Thu, 19 May 2022 23:05:06 GMT and is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Marshall Welsh and William R. Thibodeaux via source content that was edited to the style and standards of the LibreTexts platform.