Meat, Poultry, and SeafoodMeat, Poultry, and Seafood

Ch. 8Ch. 8

Purchasing, Storing, and Purchasing, Storing, and Preparing Meats, Poultry and Preparing Meats, Poultry and

SeafoodSeafood

8.18.1

Purchasing MeatPurchasing Meat

• Serving meat is one of the most Serving meat is one of the most expensive, yet profitable areasexpensive, yet profitable areas

• Meat can be purchase from a whole Meat can be purchase from a whole carcass to individual cuts of meatcarcass to individual cuts of meat

• Government inspection is mandatoryGovernment inspection is mandatory• U.S. Dept. of Agriculture has established U.S. Dept. of Agriculture has established

grades called quality gradesgrades called quality grades• Quality GradeQuality Grade = standards given to meats = standards given to meats

based on their freshness and qualitybased on their freshness and quality• Yield GradeYield Grade = refers to the amount of = refers to the amount of

usable meat after the fat has been trimmed usable meat after the fat has been trimmed (this only applies to lamb and beef)(this only applies to lamb and beef)

Storing MeatsStoring Meats

• Sanitary procedures must be followed Sanitary procedures must be followed when storing meatswhen storing meats

• Meat should be loosely wrapped in air-Meat should be loosely wrapped in air-permeable paper and stored under permeable paper and stored under refrigeration.refrigeration.

• Never tightly wrap fresh meats in plastic Never tightly wrap fresh meats in plastic wrap because this creates a perfect wrap because this creates a perfect breading ground for bacteria and will breading ground for bacteria and will severely limit the shelf life.severely limit the shelf life.

Butchering MeatsButchering Meats• Cattle butchered for beef is cut into 4 sections. Cattle butchered for beef is cut into 4 sections.

Cattle that is butchered from age of one day Cattle that is butchered from age of one day up to fifteen weeks are cut into two halves and up to fifteen weeks are cut into two halves and sold as veal.sold as veal.

• Hogs are slaughtered and cut into two halves.Hogs are slaughtered and cut into two halves.• Sheep slaughtered under the age of one year Sheep slaughtered under the age of one year

are considered lamb; after that age them must are considered lamb; after that age them must be labeled mutton. Lambs are cut directly into be labeled mutton. Lambs are cut directly into primal cuts.primal cuts.

• Primal cuts = are primary divisions of meat Primal cuts = are primary divisions of meat produced by the initial butchering of animal produced by the initial butchering of animal carcasses.carcasses.

Aging MeatsAging Meats

• Meat must be aged between 48 and 72 Meat must be aged between 48 and 72 hours to allow the muscles to relax. hours to allow the muscles to relax.

• Butchers hang the meat during aging Butchers hang the meat during aging to help lengthen the muscle fibers and to help lengthen the muscle fibers and increase the tenderness of the meat.increase the tenderness of the meat.

• Meat that is aged longer becomes Meat that is aged longer becomes more expensive because the carcass more expensive because the carcass looses more water which shrink the looses more water which shrink the meat.meat.

FabricationFabrication

• At the end of the aging period, the At the end of the aging period, the carcass is then cut into primal cutscarcass is then cut into primal cuts

• Look at page 343 in your bookLook at page 343 in your book

• FabricationFabrication = is the process of cutting = is the process of cutting primal cuts into usable potionsprimal cuts into usable potions

• Retail cutsRetail cuts =cuts that are ready for =cuts that are ready for sale.sale.

• They can be primal cuts or fabricated portionsThey can be primal cuts or fabricated portions• The amount of cutting or butchering necessary to The amount of cutting or butchering necessary to

prepare a retail cut affects its price.prepare a retail cut affects its price.

Fabrication ContinuedFabrication Continued

• TyingTying = a roast ensures even cooking = a roast ensures even cooking and keeps the shape of the meat. and keeps the shape of the meat.

• TrimmingTrimming = a tenderloin must be done = a tenderloin must be done very carefully because it is one of the very carefully because it is one of the most expensive cutsmost expensive cuts

• SilverskinSilverskin = tough membrane that surrounds the = tough membrane that surrounds the meatmeat

• ButterflyingButterflying = cut a piece of meat = cut a piece of meat lengthwise nearly in half so that it opens lengthwise nearly in half so that it opens out and lies flat.out and lies flat.

Fabrication ContinuedFabrication Continued

• Cuts from boneless loin or tenderloin Cuts from boneless loin or tenderloin of beef, veal, lamb, or pork can be of beef, veal, lamb, or pork can be made into a variety of menu cuts:made into a variety of menu cuts:

• MedallionsMedallions – small, round pieces molded by – small, round pieces molded by wrapping themwrapping them

• NoisettesNoisettes – small, usually round portion of – small, usually round portion of meatmeat

• ScallopsScallops – thin, boneless cuts that are lightly – thin, boneless cuts that are lightly poundedpounded

• EminceEmince – thin strips of meat used for sautéing – thin strips of meat used for sautéing

Other MeatsOther Meats

• Offal meatsOffal meats = are organ meats from = are organ meats from hogs, cattle or sheethogs, cattle or sheet

• Sweetbread (thymus glands), liver, kidney, tripe Sweetbread (thymus glands), liver, kidney, tripe (muscular stomach lining), hear and brain(muscular stomach lining), hear and brain

• Game meatsGame meats = are form animals that = are form animals that are not raise domesticallyare not raise domestically

• Deer, wild boar, moose and elkDeer, wild boar, moose and elk

• Kosher meatKosher meat = meats are especially = meats are especially slaughtered to comply with Jewish slaughtered to comply with Jewish dietary lawsdietary laws

Purchasing PoultryPurchasing Poultry

• PoultryPoultry = include chicken, duck, = include chicken, duck, goose, guinea, squab, turkey etc.goose, guinea, squab, turkey etc.

• Like beef, poultry also goes under Like beef, poultry also goes under mandatory inspectionmandatory inspection

• Quality grades are Quality grades are • USDA AUSDA A

USDA BUSDA BUSDA CUSDA C

• Factors that determine grade are: shape of Factors that determine grade are: shape of carcass, ratio of meat to bone, amount of carcass, ratio of meat to bone, amount of feathers, hair, and don and number (if any) of feathers, hair, and don and number (if any) of cuts or broken bonescuts or broken bones

Storing PoultryStoring Poultry

• All types of fresh poultry should be All types of fresh poultry should be wrapped loosely and stored under wrapped loosely and stored under refrigeration between 32°F-36°Frefrigeration between 32°F-36°F

• Free-range poultryFree-range poultry = raised in = raised in large yards and given a lot of space large yards and given a lot of space to roam and exercise their musclesto roam and exercise their muscles

• This makes meat darker in color and gives This makes meat darker in color and gives the meat a slight different taste and the meat a slight different taste and texture.texture.

• Game birds (rising interest)Game birds (rising interest)

Poultry FabricationPoultry Fabrication

• Poultry fabrication includesPoultry fabrication includes• Disjointing and boning (separating meat Disjointing and boning (separating meat

from bones) – page 348-349from bones) – page 348-349• Not all birds are fabricated some birds Not all birds are fabricated some birds

are left whole and are left whole and trussedtrussed = which = which means the legs and wings are tied to the means the legs and wings are tied to the bird’s body so the entire bird cooks bird’s body so the entire bird cooks evenly and stays moistevenly and stays moist

Purchasing Fish and Purchasing Fish and ShellfishShellfish

• Fish and shellfish inspections are not Fish and shellfish inspections are not required by the federal government, required by the federal government, there is a voluntary program called there is a voluntary program called Packed Under Federal Inspection Packed Under Federal Inspection (PUFI)(PUFI)

• After passing inspection fish is given a grade After passing inspection fish is given a grade of A, B, or C gradeof A, B, or C grade

• Fish is highly perishable – they should be Fish is highly perishable – they should be moist, firm, elastic flesh, clear and full eyes, moist, firm, elastic flesh, clear and full eyes, gills should have a bright red colorgills should have a bright red color

• Live crabs and lobster should move aboutLive crabs and lobster should move about

Purchasing Fish and Shellfish Purchasing Fish and Shellfish ContinuedContinued

• Most shellfish are purchased live and must be Most shellfish are purchased live and must be checked to make sure they are fresh when checked to make sure they are fresh when received.received.

• Tightly closed shellsTightly closed shells• Reject any delivery containing open shells that wont close or Reject any delivery containing open shells that wont close or

broken shellsbroken shells• To help ensure safety the FDA requires that all To help ensure safety the FDA requires that all

foodservice establishments keep dated shell foodservice establishments keep dated shell stock tags from shellfish for 90 days.stock tags from shellfish for 90 days.

• There are two basic categories of fish:There are two basic categories of fish:• Fin Fish Fin Fish

• Flat – flounder, sole halibutFlat – flounder, sole halibut• Round fin fish – cod, grouper, red snapper, catfish, trout etc.Round fin fish – cod, grouper, red snapper, catfish, trout etc.

• ShellfishShellfish• Mollusks – oysters, clams, musselsMollusks – oysters, clams, mussels• Crustaceans – lobster, shrimp, crabCrustaceans – lobster, shrimp, crab

Storing Fish and ShellfishStoring Fish and Shellfish

• Fresh fish should be stored in Fresh fish should be stored in crushed ice in a refrigerated unit – crushed ice in a refrigerated unit – used within 3 days, preferably used within 3 days, preferably within one day of delivery.within one day of delivery.

• Fresh shellfish should be stored in Fresh shellfish should be stored in a covered container in a a covered container in a refrigerated unit.refrigerated unit.

Fabricating Fish and Fabricating Fish and ShellfishShellfish

• Fin fish fabricatedFin fish fabricated• Most of the trim can be put to use in the kitchen by a soup, Most of the trim can be put to use in the kitchen by a soup,

sauce, canapé etc.sauce, canapé etc.

• Fish fabrication techniques consist ofFish fabrication techniques consist of• Scaling, trimming, gutting, and filleting the fishScaling, trimming, gutting, and filleting the fish• ScalingScaling = scales are scarped off their skin. = scales are scarped off their skin.• Gutting round fishGutting round fish = slit is made in the fish’s bells and = slit is made in the fish’s bells and

the guts, or insides are pulled outthe guts, or insides are pulled out• Gutting flat fishGutting flat fish = cut are made around the head, as the = cut are made around the head, as the

head is pulled away from the body, the guts come with it.head is pulled away from the body, the guts come with it.• Filleting = separates the flesh of the fish from the bonesFilleting = separates the flesh of the fish from the bones

• GoujonettsGoujonetts – small strips – small strips• PaupiettesPaupiettes – thin rolled files filled w/a stuffing – thin rolled files filled w/a stuffing

Mollusks and CrustaceansMollusks and Crustaceans

• Two classifications of shellfishTwo classifications of shellfish• Mollusks Mollusks = shellfish characterized by = shellfish characterized by

a soft, unsegmented body, no internal a soft, unsegmented body, no internal skeleton and a hard out shell. Ex. skeleton and a hard out shell. Ex. clamsclams

• ShuckedShucked = removed from the shell (do not = removed from the shell (do not destroy shell)destroy shell)

• CrustaceansCrustaceans = have segmented = have segmented shells and jointed legs. Ex. lobstersshells and jointed legs. Ex. lobsters

• Deveining Deveining = process of removing a shrimp’s = process of removing a shrimp’s digestive tract.digestive tract.

Questions 8.1Questions 8.1

Match the term with the definitionMatch the term with the definition1.1. FabricationFabrication a. Small, round piece of meat molded by a. Small, round piece of meat molded by

wrapping in cheesecloth wrapping in cheesecloth2.2. SilverskinSilverskin b. Little “nuts” of meatb. Little “nuts” of meat3.3. AginingAgining c. Sheep slaughtered after the age c. Sheep slaughtered after the age

of 1of 14.4. Yield gradeYield grade d. Working with primal cuts of meat to d. Working with primal cuts of meat to

customize them customize them5.5. VealVeal e. Cattle that are butchered from the age e. Cattle that are butchered from the age

of 1 day to 15 weeks of 1 day to 15 weeks6.6. MuttonMuttonf. The amount of usable meat after the fat f. The amount of usable meat after the fat

has been trimmed has been trimmed7.7. Primal cutsPrimal cuts g. Gives meat a darker color and also g. Gives meat a darker color and also

makes it more expensive makes it more expensive8.8. Retail cutsRetail cuts h. Tough membrane on meath. Tough membrane on meat9.9. MedallionsMedallions i. Leg, loin, rib, and shoulder cutsi. Leg, loin, rib, and shoulder cuts10.10. NoisettesNoisettes K. Cuts ready for saleK. Cuts ready for sale

Cooking Meat, Poultry and Cooking Meat, Poultry and SeafoodSeafood

8.28.2

Meat CompositionMeat Composition• Muscle tissue consists of about:Muscle tissue consists of about:

• 75% Water75% Water• 20% Protein20% Protein• 5% Fat5% Fat• Add is made up of a network of muscle fibers bound Add is made up of a network of muscle fibers bound

together in bundlestogether in bundles• Each of the fibers is surrounded by connective tissues, there Each of the fibers is surrounded by connective tissues, there

are two types of are two types of connective tissueconnective tissue::• CollagenCollagen – breaks down during long, slow, moist heat – breaks down during long, slow, moist heat

cookingcooking• ElastinElastin = will not break down during cooking and needs to = will not break down during cooking and needs to

be trimmedbe trimmed• The amount of connective tissue in a muscle increases as The amount of connective tissue in a muscle increases as

the animal ages and the more the animal is exercised.the animal ages and the more the animal is exercised.• MarblingMarbling = fat that builds up between the muscle fibers = fat that builds up between the muscle fibers

Flavor, Tenderness, and Flavor, Tenderness, and MoistureMoisture

• Goal is make meat flavor and tender.Goal is make meat flavor and tender.• The reduction in collagen increases the tenderness of the The reduction in collagen increases the tenderness of the meat, but at the same time, the los of moisture dries it out.meat, but at the same time, the los of moisture dries it out.

• Moist-heat methods are generally slower Moist-heat methods are generally slower and allow collagen to break down.and allow collagen to break down.• Tender pieces of meat use quick dry-heat Tender pieces of meat use quick dry-heat

method.method.• MarinadeMarinade = a liquid made of oil, acid and herbs = a liquid made of oil, acid and herbs

and spices. (acid in the marinade breaks down and spices. (acid in the marinade breaks down the collagen)the collagen)

• Dry marinade/spice rub = combination of dry Dry marinade/spice rub = combination of dry herbs, spices, and salt to give extra flavor.herbs, spices, and salt to give extra flavor.

• BardBard = tying bacon to a roast to add fat and = tying bacon to a roast to add fat and flavorflavor

Dry-Heat CookingDry-Heat CookingMeats best suited to dry-heat, are meat

that is naturally tender.

Searing = caramelize outside of meat, improving flavor and appearance of finished product

Dry heat with fats = stir-frying ,pan-frying and deep-frying

• MirepoixMirepoix = a combination of chopped = a combination of chopped aromatic vegetables (usually 2 parts aromatic vegetables (usually 2 parts onion, 1 part carrot and 1 part celery)onion, 1 part carrot and 1 part celery)

• JusJus = sauce that incorporates drippings = sauce that incorporates drippings released during roastingreleased during roasting

• DeglazingDeglazing = swirl a liquid in a pan to = swirl a liquid in a pan to dissolve cooked particles or food dissolve cooked particles or food remaining on the bottom. (au jus)remaining on the bottom. (au jus)

• Pan gravyPan gravy = is a sauce thickened with = is a sauce thickened with a roux incorporation the fat from a roast a roux incorporation the fat from a roast and adding water or stock.and adding water or stock.

• Carryover cookingCarryover cooking = heat retained in = heat retained in cooked foods that allows continued cooked foods that allows continued cooking even after item I removed from cooking even after item I removed from the oven.the oven.

Moist-heat CookingMoist-heat Cooking

These are for cuts of meat that are tough.

Combination Cooking- uses both dry and moist heat cooking methods

Determining DonenessDetermining Doneness

• One of the most important steps:One of the most important steps:• Beef Roasts Beef Roasts

• Rare – 130F (meat red on the inside, thin layer of brown)Rare – 130F (meat red on the inside, thin layer of brown)• Medium – 140-145F (meat will be pink, well browned Medium – 140-145F (meat will be pink, well browned

outside)outside)• Well-done -160F (completely cooked)Well-done -160F (completely cooked)

• Allow meat to REST, very important, juices goes back Allow meat to REST, very important, juices goes back into the meat. AT LEAST 10 MINUTESinto the meat. AT LEAST 10 MINUTES

• Veal and Pork – cooked all the way thruVeal and Pork – cooked all the way thru• Pork could contain Pork could contain trichinosistrichinosis = a disease caused by = a disease caused by

a parasite that lives in muscle tissue – cook until a parasite that lives in muscle tissue – cook until internal temperature of 150Finternal temperature of 150F

Dry-Heat Cooking for Dry-Heat Cooking for PoultryPoultry

• Juices need to be colorlessJuices need to be colorless• Roasting requires a longer cooking Roasting requires a longer cooking

time because this techniques is used time because this techniques is used to cook a whole birdto cook a whole bird

• Cooked until thermometer reaches Cooked until thermometer reaches 150-165F to kill all traces of 150-165F to kill all traces of salmonellasalmonella

• Dressing for birds need to be made Dressing for birds need to be made separatelyseparately

Cooking PoultryCooking Poultry

• Poultry is especially suited for dry-heat Poultry is especially suited for dry-heat cooking with fats/oilscooking with fats/oils

• Includes sautéing, stir-frying, pan=frying and deep-fryingIncludes sautéing, stir-frying, pan=frying and deep-frying

• Steaming is a healthy way to prepare poultry Steaming is a healthy way to prepare poultry because the nutrients are not washed away because the nutrients are not washed away (Flesh of poultry should be opaque) (Flesh of poultry should be opaque) Simmering and poaching are also excellent Simmering and poaching are also excellent techniquestechniques

• Combination cooking includes stewing and Combination cooking includes stewing and braising, good cooking technique because braising, good cooking technique because nutrients goes into the saucenutrients goes into the sauce

Cooking Fish and SeafoodCooking Fish and Seafood

• Most fish are baked between 350Most fish are baked between 350°F-400°F.°F-400°F.• Large fish need to be baked at a lower temperature Large fish need to be baked at a lower temperature

so the entire fish will bake evenlyso the entire fish will bake evenly

• Lean fish and shellfish are best when Lean fish and shellfish are best when using dry-heat cooking with fats and oilusing dry-heat cooking with fats and oil

• Fish/Shellfish should be coated with flour or a Fish/Shellfish should be coated with flour or a breading before cooking in either clarified butter or breading before cooking in either clarified butter or oiloil

• Moist-heat cooking techniques – poaching, Moist-heat cooking techniques – poaching, simmering, and steaming are excellent simmering, and steaming are excellent ways to cook fish, especially lean varietiesways to cook fish, especially lean varieties

• Court bouillon = stock made of vegetables and an Court bouillon = stock made of vegetables and an acidacid

• Fumet = rich fish stock made with wine, or Fumet = rich fish stock made with wine, or simmered in its own juicessimmered in its own juices

Cooking Fish and Seafood Cooking Fish and Seafood ContinuedContinued

• Shallow-poached fish and shellfish Shallow-poached fish and shellfish should be opaque.should be opaque.

• Finished item should be moist and Finished item should be moist and extremely tenderextremely tender

• Cooking muscles, clams etc. make sure Cooking muscles, clams etc. make sure the shell opens during cooking otherwise the shell opens during cooking otherwise throw them throw them AWAYAWAY

• En papilloteEn papillote = = moist-heat cooking moist-heat cooking techniques that is especially suited to fish techniques that is especially suited to fish (the fish herb etc are encased in (the fish herb etc are encased in parchment paper and steamed in a hot parchment paper and steamed in a hot oven)oven)

Cooking Fish and Seafood Cooking Fish and Seafood ContinuedContinued

• BouillabaisseBouillabaisse = French seafood stew = French seafood stew made with assorted fish and shellfish, made with assorted fish and shellfish, onions, tomatoes, white wine, olive oil, onions, tomatoes, white wine, olive oil, garlic, saffron and herbsgarlic, saffron and herbs

• JambalayaJambalaya = Creole stew from Louisiana = Creole stew from Louisiana made with rice, shellfish and vegetablesmade with rice, shellfish and vegetables

• Seafood NewburgSeafood Newburg = lobster, crab or = lobster, crab or shrimp in a rich sauce made from butter, shrimp in a rich sauce made from butter, cream, egg yolks, sherry and seasoning.cream, egg yolks, sherry and seasoning.

8.2 Questions8.2 Questions1.1. Identify the cooking techniques below as Identify the cooking techniques below as

A (dry-heat), B (dry-heat cooking with A (dry-heat), B (dry-heat cooking with fat), C (moist heat), or D (combination fat), C (moist heat), or D (combination cooking)cooking)

1.1. GrillingGrilling2.2. SautéingSautéing3.3. StewingStewing4.4. PoachingPoaching5.5. BraisingBraising6.6. Stir-fryingStir-frying7.7. BroilingBroiling8.8. SimmeringSimmering

2.2. Why do you marinate your meat?Why do you marinate your meat?3.3. Large birds are often trussed because?Large birds are often trussed because?

Charcuterie and Garde-Charcuterie and Garde-mangermanger

8.38.3

• CharcuterieCharcuterie = “cooked flesh”, = “cooked flesh”, refers to specially prepared pork refers to specially prepared pork products include sausages, smoked products include sausages, smoked hams, bacon, pates, and terrineshams, bacon, pates, and terrines

• Garde-managerGarde-manager = refers to a = refers to a kitchen’s pantry section where kitchen’s pantry section where these cold foods are stored and the these cold foods are stored and the work area where they are prepared.work area where they are prepared.

SausageSausage• Traditionally sausage were ground pork, forced Traditionally sausage were ground pork, forced

into a casing made from the lining of animal into a casing made from the lining of animal intestinesintestines

• Today many other meats are very popular Today many other meats are very popular including game, beef, veal, poultry, fish, including game, beef, veal, poultry, fish, shellfish and even vegetables.shellfish and even vegetables.

• There are three main types of sausage:There are three main types of sausage:• Fresh sausageFresh sausage – made with raw ingredients ex. – made with raw ingredients ex.

Kielbasa or chorizoKielbasa or chorizo• Smoked or cooked sausageSmoked or cooked sausage – raw meat – raw meat

products treated with preservatives ex. bratwurst products treated with preservatives ex. bratwurst or frankfurteror frankfurter

• Dried or hard sausageDried or hard sausage – made with cured meats, – made with cured meats, then air-dried ex Italian salami and pepperonithen air-dried ex Italian salami and pepperoni

ForcemeatsForcemeats• Forcemeat Forcemeat = mixture of lean ground = mixture of lean ground

meat and fat that is meat and fat that is emulsifiedemulsified or forced or forced to combine in a food grinder and then to combine in a food grinder and then pushed through a sieve to create a pushed through a sieve to create a smooth paste.smooth paste.

• PatePate = rich loaf made of meat, game, poultry, = rich loaf made of meat, game, poultry, seafood, and/or vegetables, baked in a mold.seafood, and/or vegetables, baked in a mold.

• Straight forcemeatsStraight forcemeats = very finely ground, = very finely ground, seasoned with herbs and spices and then cooked in seasoned with herbs and spices and then cooked in earthenware mold called a earthenware mold called a terrine.terrine.

• Sometimes the forcemeat is wrapped in a dough and Sometimes the forcemeat is wrapped in a dough and placed in a terrine mold, also different vegetables are placed in a terrine mold, also different vegetables are arranged in terrines to make this appetizer.arranged in terrines to make this appetizer.

Forcemeat ContinuedForcemeat Continued

• MousselineMousseline = forcemeat made of veal, = forcemeat made of veal, poultry or fish.poultry or fish.

• Can be shaped into dumpling-shaped ovals and Can be shaped into dumpling-shaped ovals and poached in a rich stock or court bouillon to make poached in a rich stock or court bouillon to make quenellesquenelles

• GalantineGalantine = are traditionally made of = are traditionally made of chicken forcemeat, but is now ,and with chicken forcemeat, but is now ,and with a number of different meats.a number of different meats.

• Forcemeat is rolled into a round loaf inside the Forcemeat is rolled into a round loaf inside the chicken skin, then poached for up to an hour and chicken skin, then poached for up to an hour and a half.a half.

8.3 Questions8.3 Questions1.1. MousselineMousseline a. Ground meat forced into a casing made of a. Ground meat forced into a casing made of

animal intestines animal intestines2.2. QuenelleQuenelle b. Forcemeat made of veal, poultry or b. Forcemeat made of veal, poultry or

fishfish3.3. TerrineTerrine c. Small dumpling shaped ovals poached in a c. Small dumpling shaped ovals poached in a

rich stock rich stock4.4. GalantineGalantine d. Mixture of lean ground meat and fat d. Mixture of lean ground meat and fat

forced forced through a sieve through a sieve5.5. SausageSausage e. Chicken forcemeat rolled in chicken e. Chicken forcemeat rolled in chicken

skin and poached skin and poached6.6. Fresh sausageFresh sausage f. Forcemeat rolled in pate dough and f. Forcemeat rolled in pate dough and

baked baked in an earthenware mold in an earthenware mold7.7. Smoked sausageSmoked sausage g. Crust surrounding a baking g. Crust surrounding a baking

forcemeatforcemeat8.8. Dried or hard sausageDried or hard sausage h. Sausage made with fresh ingredients h. Sausage made with fresh ingredients

that that have not been cured or smoked have not been cured or smoked9.9. ForcemeatForcemeat i. Sausage made with raw meat i. Sausage made with raw meat

products products treated with preservatives treated with preservatives10.10. Pate doughPate dough j. Sausage made with cured meats, then air-j. Sausage made with cured meats, then air-

dried under sanitary conditions dried under sanitary conditions