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Questions for Discussion

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
  1. List and describe the three basic elements of a sausage. Which are optional?
  2. List the six functions of a sausage casing.
  3. Compare and contrast the four types of standard-grind sausages.
  4. List and describe the two types of emulsified sausages.
  5. Discuss sausage safety. Include precautions you would take to ensure your customers are safe from food-borne illness. Include ways in which you would keep yourself and your staff safe from accidents.
  6. List and describe the four phases of sausage production.
  7. Define the term forcemeat. Explain four concepts or techniques that are important when making a good forcemeat.
  8. List five guidelines for successful use of a meat grinder.
  9. Explain the scientific principles behind protein structure development and forcemeat emulsification.
  10. Why are some sausages pre-cooked at the point of production? List the two recommended ways to cook sausages this way and describe each method in detail, including recommended internal temperatures.
  11. List and explain five guidelines for drying sausages. List three ways to determine whether the drying process is complete.

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