Culinary School - Week 5 vocabulary

Vocabulary


casing(s): animal intestine used for making sausages
caul fat: the membrain from the outside of the stomach from pigs and cows
certified pork: pork that has been frozen for a number of days to kill germs.
cured and cold-smoked sausage: cured using nitrates and nitrites, then smoked at a temp below 100°
cured and dried sausage: sausage like salami
cured and hot-smoked sausage: cured with nitrites and nitrates then smoked at a temp of 165°
cured emulsified sausage: forcemeat pureed for a smooth texture, then cured
dextrose: powdered sweetener
emulsified sausage: forcemeat pureed for a smooth texture
farce: French term for forcemeat
fatback/backfat: the fat under the skin on a pig’s back
fermented sausage: forcemeat processed with dairy to provide a tangy flavor
forcemeat: seasoned ground meat and fat
fresh sausage: sausage ready for eating within a few days of being made.
internal garnish(es): food placed inside the forcemeat for decoration, like olives in pimento loaf
jowl fat: the fat from inside the cheek of a pig
leaf lard: rendered suet
manufactured casings: manmade tubes for sausage making
natural casings: animal intestines for sausage making
pork rind: the skin of the pig from the fatback
salt fatback: fatback that has been salted as a means of preserving
sausage(s): a mixture of ground meat and fat that is seasoned.
secondary binder: something used to stabilize sausage or other forcemeat
standard-grind sausage: forcemeats run through a meat grinder
suet: fat from around an animal’s kidneys
synthetic souring agent: reproduces the flavors produced by the action of bacteria
trim fat: fat from between the muscles of an animal
unsmoked dried sausage: a type of unsmoked sausage that is dried
white or fresh emulsified sausage: smooth texture sausage without nitrites and nitrates