Sausages

The cured ham from Parma region of Italy is known as _____________

• Picnic ham

• Prosciutto ham

• Pancetta

• Guanciale

Name the enzyme present in the muscles of the meat which helps in binding the forcemeat _________

• Lecithin

• Albumin

• Gluten

• Myoglobin

Quatre epices include

• Cinnamon, Cardamom, Cloves, Cumin

• Cinnamon, Cloves, Nutmeg, Pepper

• Cinnamon, Cloves, Star Anise, Nutmeg

• Cinnamon, Nutmeg, Cumin, Cardamom

The device used for measuring specific gravity and concentration of liquid is called as _________

• Hydrometer

• Thermometer

• Rotameter

• Flowmeter

The inner lining of the stomach of the animal used as a natural casing for sausage is called _____

Identify the sausage from England.

• Kielbasa

• Salami

• Cumberland

• Merguez

Name the dish, where the forcemeat is cooked in an earthenware mould.

• Pate

• Galantine

• Dodine

• Terrine

Name the sausage used for making Hot dogs.

• Frankfurters

• Mortadella

• Chorizos

• Boudin blanc

Brined or cured hind leg of the pork is called _________

• Bacon

• Gammon

• Ham

• Picnic ham

Identify the equipment used in sausage making.

• Hog rings

• Brine pump or Spray pump

• Meat tumbler

• Sausage Stuffer