Test VIII.

 

ТESTS OF LIVESTOCK PRODUCTION AND PROCESSING TECHNOLOGIES OF ANIMAL PRODUCTS

USE ALL YOUR KNOWLEDGES FOR DOING THIS TEST!
1. Dry sausage, often highly seasoned with tangy fermented flavor. Usually made of beef and pork, seasoned with garlic, salt, pepper and sugar. Eaten sliced
a) Weisswurst
b) Linguica
c) Salami
d) Kielbasa
2. Portugese sausage made of ground pork, seasoned with garlic, paprika, cumin seeds and sometimes cinnamon; brined in vinegar pickling liquid before stuffing; smoked.
a) Chorizo
b) Mortadella
c) Lola(or Lolita)
d) Linguica
3. German white sausage, made of pork and veal, mildly spiced; typically four inches long and plump.
a) Bratwurst
b) Goetta
c) Weisswurst
d) Braunschweiger
4. Pork or pork and veal linked sausage, highly seasoned with nutmeg, sage and pepper; available fresh or cooked.
a) Vienna Sausage
b) Weisswurst
c) Bratwurst
d) Salami
5. Italian in origin, this sausage is made of chopped, cured pork with a small amount of beef added. Highly spiced; sometimes spicy and some times sweet.
a) Linguica
b) Frizzes
c) Mortadella
d) Lola(or Lolita)
6. Breakfast sausage made of ground pork or pork and beef and steel cut oats and spices.
a) Chorizo
b) Kielbasa
c) Goetta
d) Vienna Sausage
7. Small sausage of soft texture packed in water and sold in cans.
a) Lola(or Lolita)
b) Vienna Sausage
c) Frizzes
d) Linguica
8. Spanish sausage made from coarsely cut and smoked meat; highly spiced and of a diameter similar to a frankfurter.
a) Salami
b) Chorizo
c) Lola(or Lolita)
d) Mortadella
9. Liver sausage which must contain at least 30 percent beef, pork or veal livers. Can be smoked after cooking and may includesmoked meat as an ingredient.
a) Mortadella
b) Bratwurst
c) Braunschweiger
d) Chorizo
10. Dry sausage, made of mildly seasoned pork with garlic; native to Italy.
a) Frizzes
b) Lola(or Lolita)
c) Mortadella
d) Salami
11. Beef or pork sausage of Polish origin seasoned with garlic.
a) Goetta
b) Kielbasa
c) Frizzes
d) Salami
12. Italian sausage, eaten sliced, made of cured pork and beef, mildly seasoned with coriander, garlic and nutmeg with cubes of white fat giving it a speckled appearance.
a) Frizzes
b) Salami
c) Mortadella
d) Linguic