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Garde Manger > Chapter 5 - Cured And Smoked Foods > Flashcards

Chapter 5 - Cured And Smoked Foods Flashcards

1
Q

Preserved foods differ from fresh foods, how?

A
  1. ) Saltier
  2. ) Drier
  3. ) Sharper Flavors
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2
Q

The variances found in preserved food vs fresh food is due to what key ingredients?

A
  1. ) Salt
  2. ) Curing agents
  3. ) Sweeteners
  4. ) Spices
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3
Q
  1. ) Food preservation techniques are intended to control the effects of?
  2. ) And how is this accomplished?
A
  1. ) A wide range of microbes (eliminating some, while encouraging the growth of others)
  2. ) By controlling: food’s H20 content, temperature, acidity, and exposure to O2.
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4
Q

The basic processes in which salts play a role are?

A

Osmosis, dehydration, fermentation, and denaturing proteins.

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5
Q

Osmosis

A

is the movement of a solvent (typically H20) through a semipermeable membrane (the cell walls) in order to equalize the concentration of a solute (typically salt) on both sides of the membrane.

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6
Q

Dehydration

A

presence of free H20 is a key indicator of a food’s relative susceptibility to spoilage through microbial action. Salt tends to attract free water, making it unavailable to microbes + exposure to air or heat for controlled periods allows the water to evaporate.

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7
Q

Fermentation

A

enzymes feed on the compounds found in energy-rich foods. One by-product can be acid (sauerkraut or other pickles). Most harmful pathogens cannot survive in acidic pH levels, so increasing the acid level in food is an effective means of preservation (food does become sharper/tarter). Salt keeps this process of fermentation in check (otherwise food would be completely broken down) by controlling the amount of available water.

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8
Q

Denaturing Proteins

A

preserving foods requires the change in proteins referred to as Denaturing. Applications include: heat, acids, alkalis, or UV radiation.

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9
Q

Examples of curing salts?

A

Potassium Nitrate, Sodium Nitrate, and Sodium Nitrite

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10
Q

Potassium Nitrate is also known as?

A

Saltpeter

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11
Q

Potassium Nitrate facts?

A

first curing agent to be discovered, produced inconsistent results (color of meat did not always set correctly and residual nitrates was unpredictable). In 1975 it was banned as a curing agent in commercially prepared cured meats.

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12
Q

Sodium Nitrate chemical symbol?

A

N03

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13
Q

Sodium Nitrite chemical symbol?

A

N02

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14
Q

Sodium Nitrate facts?

A

take longer to break down in cured foods vs nitrites. Foods that undergo lengthy curing and drying periods must include the correct level of nitrates.

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15
Q

Composition of sodium nitrate?

A

94% salt, 5-6% nitrite and <1% nitrate

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16
Q

Sodium Nitrite can also be referred to as?

A

TCM, PP1, N02, or pink salt

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17
Q

Sodium Nitrite facts?

A

break down faster vs nitrates. Used primarily for any cured item that will later be fully cooked

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18
Q

Composition of Sodium Nitrite?

A

94% salt and 6% nitrite + pink coloring

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19
Q

Botulism

A

is the illness caused by the bacterium Clostridium botulinum. The bacteria form spores that are often found in water and dirt. Spores can contaminate almost any food. Bacteria do not grow well in refrigerated or highly acidic food, or in food with low moisture. They can however grow without oxygen and can produce a lethal toxin when food is time-temperature abused. Without medical treatment, death is likely.

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20
Q

Food commonly linked with Clostridium?

A
  1. ) Incorrectly canned food
  2. ) Reduced-oxygen packaged (ROP) food
  3. ) Temp-abused vegetables, such as baked potatoes
  4. ) Untreated garlic-and-oil mixtures
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21
Q

Why are sodium nitrate and sodium nitrite so important?

A

important elements in preventing botulism (caused by bacterium: Clostridium Botulinum).

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22
Q

What are nitrosamines?

A

When sodium nitrites and nitrates break down in the presence of extreme heat (bacon), potentially dangerous substances: nitrosamines (1956 discovered to be carcinogenic) may form in food.

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23
Q

Beside the foods we eat, where else can nitrosamines be found?

A

In our salivary glands and in our intestinal tract

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24
Q

Salt chemical symbol and chemical name?

A

Sodium chloride (NaCl)

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25
Q

Insta-cure #1 = ?

A

combination of 94% sodium chloride (salt) and 6% sodium nitrite. Tinted pink by FD&C to prevent accidental misuse.

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26
Q

What is the FD&C?

A

The United States Federal Food, Drug, and Cosmetic Act (abbreviated as FFDCA, FDCA, or FD&C), is a set of laws passed by Congress in 1938 giving authority to the U.S. Food and Drug Administration (FDA) to oversee the safety of food, drugs, and cosmetics.

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27
Q

What is the suggested ratio of insta-cure?

A

0.25% of the total weight of the meat

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28
Q

Insta-cure # 2 = ?

A

combination of 94% sodium chloride, 5-6% sodium nitrite, <1%sodium nitrate, and pink coloring. Suited for dry and dry-fermented products. Available under the brand name of Prague Powder II TCM=Tinted Curing Mix

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29
Q

Cure accelerator examples?

A

Sodium erythorbate and sodium ascorbate

30
Q

How do cure accelerators work?

A

Work together with sodium nitrite to enhance color development and flavor retention in cured foods. **Have also been shown to inhibit nitrosamine formation in cooked bacon.

31
Q

Salt-cured foods have a harsh flavor unless some additional ingredients are added to the cure. Examples?

A

sugar and other sweeteners, spices, aromatics, and wines.

32
Q

Examples of sweeteners?

A

Dextrose, sugar, corn syrup, honey, and maple syrup.

33
Q

What is dextrose?

A

simple sugar made from corn and chemically identical to glucose (aka blood sugar)

34
Q

Why is dextrose most often preferred over other sweeteners?

A

it has the same ability to mellow harsh salt and increase moisture as other sweeteners, without adding an extreme sweet flavor of its own. (On the downside it is more expensive).

35
Q

What are the six things that sweeteners can do?

A
  1. ) Help overcome the harshness of the salt in the cure
  2. ) Balance the overall flavor palette
  3. ) Counteract bitterness in liver products
  4. ) Help stabilize color in cured meats
  5. ) Increase H20 retention (moisture) in finished products (hyrdoscopic)
  6. ) Provide a good nutrient source for fermentation
36
Q

Cure

A

the generic term used to indicate brines, pickling, Corning solutions, or dry cures.
* When salt, in the form of a dry cure or brine, is applied to a food, the food is referred to as cured, brined, pickled, or corned*

37
Q

Corned

A

less familiar now, derives from the fact that the grains of salt used to cure meats and other foods were likened to cereal grains, or corn, because of their shape and size (corned beef)

38
Q

Dry Cure(s) and proper curing ratio?

A

as simple as salt alone, more often the cure is a mixture of salt, a sweetener of some sort, flavorings, and a curing blend if desired/necessary.
Curing ratio = 5% cure by weight of meat.

39
Q

Overhauling

A

the process of turning or rotating curing-products every other day until cured.

40
Q

Brine

A

when dry cure is dissolved in water=wet cure/brine. Used primarily for moisture retention but can also add some flavor to foods being brined.

41
Q

What are the two ways a brine can be applied?

A
  1. ) Small items: quail, chicken breasts, or ham hocks, it is enough to fully submerge items in brine= brine soaking.
  2. ) Large items: turkeys or hams are injected with the brine to ensure that it completely and evenly penetrates in a shorter period of time. After injection, product is generally submerged completely in brine solution.
42
Q

What is the proper amount of brine injected into larger items, before being fully submerged in a brine?

A

amount of brine injected = 10% by weight of product

43
Q

What are some traditionally smoked items?

A

salmon, ham, bacon, and sausages.

44
Q

What are some non-traditionally smoked items?

A

smoked chicken salad, smoked tomato broth, and smoked cheeses, fruits and vegetables.

45
Q

What is the best type of wood for smoking and why?

A

Hardwoods. Because they produce rich, aromatic, smoke, with few particles that make smoked foods taste sooty or bitter.

46
Q

Examples of hardwoods?

A

hickory, oak, cherry, walnut, chestnut, apple, alder, mesquite, and wood from citrus trees

47
Q

What are some other suitable flammable materials for smoking?

A

Grapevine clippings, corn husks, and peanut shells

48
Q

What are bad types of wood for smoking and why?

A

Softwoods, because they burn too hot and fast with too much tar.

49
Q

What is an example of a softwood?

A

Pine

50
Q

What are the different option for purchasing woods for smoking?

A

Logs, chunks, chips, are sawdust

51
Q

What is pellicle formation?

A

a tacky/sticky skin that forms on cured-foods after being allowed to air-dry long enough

52
Q

What are the two main benefits of pellicle formation.

A
  1. ) Helps smoke particles adhere to food (=better color/flavor)
  2. )Acts as a protective barrier, helping to retain natural moisture and keeps fats locked inside the flesh
53
Q

What is the basic criteria to determine which foods are suitable for cold-smoking?

A
  1. ) Type and duration of cure

2. ) Whether or not the food will be air-dried after smoking

54
Q

Cold-Smoking Temperatures?

A

70-100F/21-38C. For ultimate food safety keep temperature below 40F/4C.

55
Q

Hot-smoking temperatures? And why?

A

185-250F/85-121C

Within this temperature range, foods are fully cooked, moist and flavorful

56
Q

What internal-temperature should a product never go above during hot-smoking and why?

A

Do not allow internal temperature of product to exceed 185F/85C. Excessive moisture and fat loss will occur

57
Q

What are the temperatures of smoke-roasting?

A

Temperatures have to be above 250F/121C

58
Q

Smoke-roasting can also be referred to as?

A

barbecuing or pit roasting

59
Q

Vessels for smoke-roasting can include?

A
  1. ) Smoke Roaster
  2. ) Closed wood-fired oven
  3. ) Barbecue Pit
  4. ) Smoker that can reach above 250F
  5. ) Conventional oven (place pan of w/ hardwood chips on floor)
60
Q

Where does Serrano ham come from?

A

Spain

61
Q

Where does prosciutto crudo di Parma come from?

A

Italy

62
Q

Crudo (Italian) means what?

A

Raw

63
Q

Cotto (Italian) means what?

A

Cooked

64
Q

Examples of cured, cold-smoked, then dried for extended periods of time products? (Safe to store at room-temperature)

A

Serrano ham (Spain), Smithfield ham (US), prosciutto crudo di Parma (Italy)

65
Q

Air-dying requires what?

A

a careful balance between temperature and humidity. Items can takes weeks, months or years.

66
Q

Pan-smoking requirements?

A

two disposable aluminum pans, roasting rack, and sawdust/wood chips

67
Q

Characteristics of pan-smoking?

A

Inexpensive method of smoking, but with drawbacks; hard to control the amount of smoke and products tend to get a flavor that is too intense and bitter

68
Q

What two classic methods are commonly associated with preserving in fat?

A

Confit and Rillette

69
Q

Confit?

A

involves poultry (duck or goose) or other small game animals (rabbit or hare), the legs and other portions of the bird or animal are cured and then gently simmered in fat (ideally from fat from the animal itself). After cooking process, meat is packed in crocks and covered in fat, which acts as seal, preventing exposure to oxygen. This allows meat to be stored up to four months.

70
Q

Rillette

A

involves boned meats (pork belly) being stewed/confit in broth or fat with vegetables or aromatics. Cooked meat is then blended with fat to form a paste, and then stored in a vessel (typically covered with a layer of fat to act as a seal).

Garde Manger (1 decks)

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