TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 26 - Wayne Gisslen

Chapter 26 - Sausages and cured foods. The main part of this chapter is devoted to the production of fresh sausages, which are easily prepared in any kitchen with relatively simple equipment. We also introduce the subject of cured and smoked sausages with an overview of curing and smoking. | Chapter 26 Sausages and Cured Foods Chapter Objectives 1. Prepare simple dry-cured and brine-cured foods. 2. Prepare simple smoked foods. 3. Prepare fresh, cured, and smoked sausages. Sausages have been popular since ancient times. First made to utilize and preserve trimmings and less desirable cuts of meat. The term “charcutier” means one who prepares and sells pork products. Curing and Smoking Ingredients for curing foods: Salt - as a preservative Nitrites and nitrites - used to prevent botulism infection Sugars - modify the flavor Herbs, spices, and other flavors Curing Methods Dry cures - cure ingredients are packed or rubbed over the food to coat completely Brines - a solution of salt and other curing ingredients in water. Food submerged or injected with brine. Smoking Smoking is a way of drying and preserving foods since prehistoric times. First rule of smoking: DO NOT smoke meats, poultry, or seafood that has not been cured. Two Types of Smoking Cold smoking

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• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Cured foods
• Curing methods
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen