Spice it up
The most common spice in polish sausage
What is garlic?
The two religions that have restrictions on stunning
What is Halal and Kosher?
When bubbles form but do not break the surface
What is simmering?
A young immature chicken (usually 5 to 6 weeks of age
What is a cornish game hen?
The most prevalent fatty acid in beef
What is oleic acid?
A spice you would expect to find in a bratwurst
What is onion?
The only approved method of stunning for Halal
What is stir frying?
A surgically unsexed male chicken
What is a capon?
The most common tissue to find triglycerides
What is adipose tissue?
A protein added to summer sausage
What is mustard?
The person present during Kosher harvest
Who is the Rabbi?
A popular type of cooking with indirect heat and the use of pellets
What is smoking?
The two types of pigeons
What are squabs and pigeons?
The bond between a fatty acid chain and the glycerol backbone?
The characteristic spice of breakfast sausage
The two requirements for Halal harvest
What is no immobilization and the recitation of their prayer?
Pot roasting, small amount of liquid and covering the container. Cook until “fork tender”
What is braising?
A broken wing on a broiler would not quality for this grade
What is grade A?
The most common double bond configuration in fats
What is a cis bond?
A spice you would expect to find in blood sausage
The special knife used in Kosher slaughter
What is a chalaf?
Direct heat source comes from the top
What is broiling?
A game bird split and grilled over an open flame
What is a spatchcock?
c:4
What is butyric acid?