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FN 132 - LE #2 > 132_Smoking > Flashcards

132_Smoking Flashcards

1
Q

How many components are released during smoking?

A

More than 1000 desirable or undesirable liquid or gaseous components of wood are released.

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2
Q

How is pork belly tenderized?

A

Pork belly is tenderized via tossing.

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3
Q

What type of SMOKEHOUSE uses a heavy barrel/drum?

A

Drum Smokers.

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4
Q

What do the Chinese use for smoking?

A

Green Tea Leaves.

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5
Q

Explain the anti-microbial effect of smoking.

A

Aldehydes, phenols, and acids can INHIBIT the GROWTH of microorganisms.

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6
Q

What are the characteristics of HOT SMOKING?

A

The temperature is held at 60 to 80ºC
The drying process is faster compared to cold smoking
There is color and flavor development
Smoke flavor is milder because of minimal exposure.

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7
Q

What types of mediums can be used for the SMOKEHOUSE?

A

The medium can be barrel type or permanent/concrete.

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8
Q

What is the processing method for pork belly?

A
  • The skin side is faced down on a conveyor belt
  • The skin is sliced away from meat
  • The skin is processed into pork rinds
  • Brine solution (water + salt) is used for curing
  • Liquid smoke and other flavoring is added
  • Curing solution is injected into the pork belly
  • Showered with liquid smoke
  • Cooked for 5 hours at low temp in an oven
  • Uses a blast freezer for quick chill down
  • Cooled for a few days in another cooler
  • Sides are trimmed, passed through the metal detector to ensure no metal was left lodged in the meat
  • Stacked and wrapped, stored in freezer and sliced into bacon.
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9
Q

What is the correlation between benzopyrene residues and cancer?

A

Benzopyrene residues: positive statistical correlation between increased occurrence of cancer of the intestinal tract and frequent intake of smoked foods.

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10
Q

What are the THREE TYPES OF SMOKING?

A

a. Cold
b. Hot
c. Smoking flavorings

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11
Q

What type of SMOKEHOUSE has a removable tray and a chimney?

A

Mechanical Smokehouse.

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12
Q

What is the temperature range to cook ham?

A

65 to 82ºC.

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13
Q

What are the THREE STATES of smoke?

A

A. Aerosol of solid particles
B. Liquid drops
C. Vaporized chemicals

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14
Q

Explain how smoking affects smoke color formation.

A

ATTRACTIVE COLOR: smoking time, minutes only not hours – the short span of time produces the smoke color.

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15
Q

Explain the antioxidant impact of smoking.

A

Retards fat oxidation: minimized oxidation because of phenols and aldehydes.

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16
Q

What undesirable effect is caused by benzopyrene?

A

Benzopyrene: high concentration in charred and over-fried products compared to those which are high fat and high protein.

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17
Q

Why is the best orientation important for products in the SMOKEHOUSE?

A

In order to maximize and allow smoke to pass through.

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18
Q

What characterizes traditional smokehouses for smoke generation?

A
  • Burning damp hardwood sawdust
  • Heat dry saw dust
  • Heat pieces of log
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19
Q

True or False: Smoke flavoring preparations are less natural than smoke flavors.

A

FALSE; they are more natural, since smoke condensates are concentrates.

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20
Q

What is the maximum level of benzopyrene residues recommended by FAO/WHO?

A

10 micrograms/kg; this is because benzopyrene residues in smoked foods cannot be avoided, and we can only control amounts.

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21
Q

What is Liquid Smoke?

A

This example of smoke flavoring imparts flavor, minimal or no preservative effect, and no drying action; there are no other functions/benefits.

22
Q

What should the source of heat be for the SMOKEHOUSE?

A

The source of heat should be movable to allow for hot/cold smoking.

23
Q

What are used as flavor enhancers derived from liquid smoke?

A

Powder and oil derivatives.

24
Q

What is the primary source of smoke?

A

Wood

25
Q

TRUE OR FALSE: Not all chemicals emanating from smoke CAN preserve our food.

A

FALSE! All chemicals from smoke can preserve our food.

26
Q

What are the characteristics of the non-ideal wood to use during smoking?

A
  • Not soft or resinous
  • Imparts black color
  • Imparts undesirable flavor
27
Q

What are the descriptions of the 1.5% concentration for liquid smoke?

A

1.5% concentration: where sawdust and wood scraps are in a landfill, liquefying in a distilling process, charred, carbonized sawdust used to make charcoal briquettes.

28
Q

TRUE OR FALSE: If the amount of benzopyrene residue is more than 10 mg/kg, then the product CAN still be sold in the market.

A

FALSE; >10 micrograms/kg means that it should not be sold in the market.

29
Q

What are the three food processing methods used for bacon?

A

Salting, curing, and smoking (SCS).

30
Q

Explain how smoking imparts a distinct flavor.

A

Volatile compounds contain aroma; different types of wood have different concentrations of phenols and carbonyls.

31
Q

True or False: The production of liquid smoke is very natural.

A

True; it comes from the sawdust of different types of wood, and it gives off a smoke taste without environmental and health negatives of the smoking process.

32
Q

What type of smokehouse uses electrical or gas ignition?

A

Modern smokehouses.

33
Q

What kind of wood is used to generate smoke for ham?

A

Hickory Wood Chips.

34
Q

Explain how smoking gives a more rigid structure to the casing.

A

SURFACE HARDENING: surface hardening of sausages/casings through aldehydes is because smoking is above room temperature which causes dehydration.

35
Q

TRUE or FALSE: Different types of wood produce different flavors.

A

True

36
Q

How should products be arranged in the SMOKEHOUSE?

A

Products should be hung on wooden, iron rods, or placed in trays where the smoke could pass through.

37
Q

What is the industrial equivalent of a smokehouse?

A

Food Processing Oven.

38
Q

What are the characteristics of the ideal wood to use during smoking?

A
  • Burns slowly
  • Does not produce unpleasant odor and flavor
  • Dry, coming from fruit tree wood and leaves (like Guava)
39
Q

What is used in the absence of a smokehouse?

A

Smoke Flavorings.

40
Q

What is Tinapa?

A
  • Soaked in brine for 30 mins
  • Boiled in water with salt
  • Smoked in a barrel type smokehouse
  • After 15 minutes of smoking, there is a change in color.
41
Q

What compound is used for PRESERVATION in smoking?

A

Formaldehyde

42
Q

What are the descriptions of the 20% concentration for liquid smoke?

A

20% concentration: flavors of smoke get condensed into liquid, vacuums suck out methane, filters and eliminates tars, recycled and used as fuel.

43
Q

What is SMOKE generated from?

A

SMOKE is generated through the thermal destruction of the wood components lignin, hemicellulose, and cellulose.

44
Q

What are the characteristics of COLD SMOKING?

A

Temperature below 30ºC
Time is between 12 to 24 hours
Induces rapid microbial growth
Applied to fermented, salted, or cured products
The product is dehydrated
Product picks up a strong smoke flavor.

45
Q

TRUE OR FALSE: Volatile compounds also contain aroma.

A

TRUE: because Flavor = taste + aroma.

46
Q

Define THERMAL DESTRUCTION.

A

Wood is not set ablaze/aflame BUT only to the point of producing smoke.

47
Q

What are the three types of smoke flavorings?

A

A. Smoke Condensates
B. Smoke Flavors (prepared by mixing chemically defined flavoring substances)
C. Smoke flavoring preparations.

48
Q

What are the types of mediums for the SMOKEHOUSE?

A

The medium can be barrel type or permanent/concrete.

49
Q

Give at least FOUR examples of desirable or undesirable compounds released during smoking.

A

Formaldehyde, Carbonyls, Hydrocarbons, Organic Acids, Gases, Alcohols, Phenols

50
Q

TRUE OR FALSE: Different types of wood contain the same concentration of phenols and carbonyls.

A

FALSE: different kinds contain different concentrations, hence they generate different flavors.

51
Q

What type of SMOKEHOUSE is common in European countries?

A

Concrete Smokehouse.

FN 132 - LE #2 (8 decks)

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