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ASCI 211 Lab > Further Processing: Bacon > Flashcards

Further Processing: Bacon Flashcards

1
Q

Curing Ingredients

A

Water, Salt, Sugar, Sodium Nitrite, Sodium Erythorbate, Alkaline Phosphates

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2
Q

When do we add sodium nitrite?

A

We add it when the product is being slow cured

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3
Q

What does sodium erythorbate do?

A

It is a cure accelerant

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4
Q

What does Alkaline Phosphates do?

A

Increases pH, water holding capacity, juiciness, and yield

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5
Q

What ingredients are in the brine?

A

Water and Salt

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6
Q

What ingredients are in the sweet pickle?

A

Water, Salt, and Sugar

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7
Q

What ingredients are in the pickle?

A

Water + a variety of added ingredients

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8
Q

What are the five methods of curing?

A

Injection, Tumbling, Dry Curing, Cover Pickling, Combination Curing

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9
Q

What is injection curing?

A

Stitch pumping for fast and even distribution

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10
Q

What is tumbling?

A

Done under a vacuum and extracts proteins to increase WHC and uniform distribution

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11
Q

What is dry curing?

A

Traditional European method, usually done for extended amounts of time

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12
Q

What is combination curing?

A

Typically injection + cover pickling

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13
Q

What is cover pickling?

A

Covering the meat in a pickle

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14
Q

What three things are improved by curing?

A

Color, flavor, and taste

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15
Q

What type of curing is quick and can produce a lot?

A

Vacuum tumbling

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16
Q

What cut does American Streaky Bacon come from?

A

Pork belly

17
Q

What cut does Canadian Bacon come from?

A

Pork Loin

18
Q

What cut does English Bacon come from?

A

Pork Loin + Belly

19
Q

What cut does Cottage Bacon come from?

A

Pork Shoulder

20
Q

What cut does Lardo come from?

A

Pork Fat

21
Q

What cut does Pancetta come from?

A

Pork Belly

22
Q

What cut does Prosciutto come from?

A

Pork Leg

23
Q

What cut does Pastrami come from?

A

Beef Brisket

24
Q

What method does the MPC use for bacon and ham?

A

Combination curing

ASCI 211 Lab (8 decks)

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