Topics:
Animal Refresher, Meat Science
Match the Column: Types of Sausages
View Complete Answer & Explanation
Question (English)
Match the column:
| TABLE-I (Sausage Type) | TABLE-II (Description) |
|---|---|
| 1) Hot dog | a) Cured emulsion type meat sausage |
| 2) Mortadella | b) Fresh emulsion type sausage |
| 3) Bologna | c) Emulsion type sausage prepared from old animal meat |
| 4) Salami | d) Dry sausage in cattle bladder |
| 5) Frankfurters | e) Spicy sausage in weasand |
- 1-a, 2-b, 3-c, 4-d, 5-e ✓ Correct
- 1-e, 2-d, 3-c, 4-b, 5-a
- 1-b, 2-a, 3-e, 4-c, 5-d
- 1-c, 2-e, 3-a, 4-b, 5-d
Explanation:
Correct Answer: 1-a, 2-b, 3-c, 4-d, 5-e
Correct matching of sausage types with their descriptions:
- 1 — Hot dog → a) Cured emulsion type meat sausage
Hot dogs are made from cured, finely emulsified meat (pork/beef/chicken) in a small-diameter casing; they are cooked and smoked before sale. - 2 — Mortadella → b) Fresh emulsion type sausage
Mortadella is a large Italian sausage made from a fresh pork/beef emulsion; it is characterised by its large size, white fat cubes, and whole peppercorns. - 3 — Bologna → c) Emulsion type sausage prepared from old animal meat
Bologna (baloney) uses finely ground meat from older/cheaper animals, seasoned and formed into a large cylindrical shape; it is a mild, sliceable cooked sausage. - 4 — Salami → d) Dry sausage in cattle bladder
Salami is a fermented and dried sausage traditionally encased in cattle bladder (bung); it is not cooked and has a long shelf life at room temperature. - 5 — Frankfurters → e) Spicy sausage in weasand
Frankfurters were traditionally made in a weasand (oesophagus) casing; they are spicy, smoked sausages of German origin.
