Curing, Salting, and Smoking

Question 1

Preserving food through the use of salt and drying. Sugar, spices or nitrates may also be added.

Answer 1

Curing

Question 2

High concentration of salt bind to the water in food, making it unavailable to microorganisms.

Answer 2

Curing

Question 3

Various preservation and flavoring processes which is particularly for meat and fish

Answer 3

Curing

Question 4

Curing: Objectives

Answer 4

PCTF
Preservation
Color
Tenderness
Flavor

Question 5

Use of sodium chloride to inhibit bacterial growth and enzyme degradation by reducing water activity

Answer 5

Salting

Question 6

Salt penetrates muscle tissues to bind water

Answer 6

Salting

Question 7

Function of salt in food:

Salt flavors food

Answer 7

Enhancer

Question 8

Function of salt in food:

salt cures and has been used for thousands of years to preserve foods

Answer 8

Preservative

Question 9

Function of salt in food:

salt is used by food manufacturers to helf form a gel on sausage and other smoked meat products.

Answer 9

Binder

Question 10

Function of salt in food:

salt contributes to the texture of ham, processed meats, bread, and certain cheeses

Answer 10

Texture enhancers

Question 11

Function of salt in food:

salt provides the characteristic color of processed meats such as ham, bacon, hot dogs, and sausage.

Answer 11

Color aid

Question 12

Function of salt in food:
bacteria and yeast are sensitive to salt concentrations; salt is used to control their growth during fermentation in foods such as bread, cheese, pickles, sauerkraut, and sausage.

Answer 12

Control Agent