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WorksheetsMAKING SAUSAGES
Total questions: 10
Worksheet time: 7mins
Name
Class
Date
1.
Natural hog casings come from a ??
a)
Pig
b)
Lamb
c)
Cattle
d)
Deer
2.
having some fat in a sausage adds?
a)
shape
b)
succulence
c)
weight
d)
using less lean
3.
Using cold water with rusk reduces the risk of
(a)
4.
The main reason for adding seasoning is to?
a)
add cost
b)
add colour
c)
add flavour
d)
add weight
5.
the correct temperature storage range is
a)
2 to 4 degrees
b)
0 to -2
c)
6 to 8
d)
4 to 7
6.
A sausage filled into a lamb casing is known as a?
(a)
7.
to use the mincer you must have ?
a)
passed your driving test
b)
be left handed
c)
received full training
d)
glasses
8.
a cumberland sausage is traditionally shaped as ??
(a)
9.
a traditional Mergaz sausage is made from
a)
chicken
b)
lamb
c)
beef
d)
pork
10.
a Lincolnshire sausage would traditionally be flavour with ?
a)
thyme
b)
parsley
c)
basil
d)
sage
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