St. John the Baptist Academy, Inc.

West-Poblacion, Garcia-Hernandez, Bohol

Catholic Education Association of the Philippines (CEAP)
Bohol Association of Catholic Schools (BACS)
Diocese of Tagbilaran

4TH QUARTER EXAMINATION IN TLE 8

(MEAT PROCESSING)

Name: ___________________________________ Date: _____________

Year/Section: _____________________________ Score: ____________

TEST I. MULTIPLE CHOICE

Direction: Choose the letter of the correct answer. Write your answer before the number.
1. What is the process of preserving and flavoring meats such as pork, beef, game, poultry, fish, and seafood by
means of curing, smoking, and other preservation techniques?
A. Charcuterie C. Charcutier
B. Galantine D. Rillette
2. Which of the following refers to seasoned mixtures of ground meats and fats that are used as stuffing or filling for
sausages, pãtés, and other charcuterie products?
A. Forcemeats C. Sausages
B. Terrine D. Galantine
3. What charcuterie product is made of a mixture of ground meats that are stuffed in a casing usually made of animal
intestines?
A. Bacon and Ham C. Sausages
B. Terrine D. Galantine
4. Which of the following charcuterie product is made of forcemeat baked using a mold that is also called a terrine?
A. Rillette C. Terrine
B. Galantine D. Bacon and Ham
5. These are made from the leg part of the hog.
A. Bacon C. Ham
B. Galantine D. Terrine
6. Which of the following charcuterie product that is slow-cooked until very tender, shredded, seasoned, and then
packed in containers with its own fat?
A. Rillette C. Terrine
B. Galantine D. Bacon and Ham
7. What traditional charcuterie is made from the de-boned meat of chicken, duck, and other game birds?
A. Bacon C. Ham
B. Galantine D. Terrine
8. What do you call a forcemeat baked in a crust?
A. Pãté C. Ham
B. Terrine D. Bacon
9. This is typically made from pork belly and or sliced or cut into strips.
A. Ham C. Bacon
B. Terrine D. Rillette
10. Which forcemeat that is baked using a mold that is also called a terrine?
A. Pãté C. Ham
B. Terrine D. Bacon

TEST II. IDENTIFICATION

Direction: Identify the following tools and equipment that are being described in each statement.

__________________1. Kitchen equipment used to mince or grind meat.

__________________2. It is an electrical appliance used for food preparation. It is helpful when producing
large volumes or batches of charcuterie.
__________________3. Equipment used to stuff sausage meat into a casing.
__________________4. A tool that is used to inject brine or a salt-water solution in curing meats.
__________________5. Used for closing the ends of sausages or sausage links.
_________________6. A needle used to let air out of the sausage casing.
_________________7. A sturdy piece of the board where food items to be cut are placed.
_________________8. Kitchen equipment used to weigh ingredients.
_________________9. Kitchen tools such as mixing bowls made from stainless steel are ideal to use in the
charcuterie kitchen.
_________________10. Part of the meat grinder that holds the meat grinder assembly in place.
TEST III. LABELLING
Direction: Label the parts of the meat grinder.
Plate Worm
Grinder Body Knife
Face Plate Grinder Plate

TEST IV. ENUMERATION

Direction: Enumerate the different ingredients used in curing and their functions.
No. Ingredients Description
1

TEST V. SHORT ESSAY

Direction: Explain briefly.
1. Differentiate dry curing and wet curing.
2. What is smoking?