HME01 L7- Food Preservation Flashcards
1
Q
TRUE/ FALSE: Salting, drying, pickling, and smoking didn’t just preserve foods but also transformed their taste, texture, and appearance.
A
TRUE
2
Q
It is a common food preservative favored because it naturally inhibits most bacterial and fungal growth.
A
Salt
3
Q
these are salted foods that are sometimes dehydrated and then re-hydrated later prior to cooking.
A
Lutefisk
4
Q
Salted hams like this meat product use only sea salt and time, a year or more, to dry and cure the hams.
A
Prosciutto de Parma
5
Q
This can be done by either rubbing the surface or burying the item in a salt bed. A salt paste or dough can also be used to encase the product.
A
Salting
6
Q
It is the major component in dry cures along with other additives like sugar, seasonings, and curing salts.
A
Salt
7
Q
Examples of curing salts
A
pink salt
insta cure
prague powder
8
Q
These are powerful agents that help to stabilize the pH level preventing botulism, plus they add a piquant flavor and a characteristic pink color to items like ham, bacon, and hot dogs.
A
Curing salts
9
Q
What are the key components of Curing
A
Salt
Curing Salt
Sugar
Hearbs and spices
10
Q
Type of salt used in curing
A
Kosher salt or coarse salt w/o iodine
11
Q
TRUE/ FALSE: Always measure cures by volume and not weight because a cup of salt (depending on the type) can weight from 5-9 oz./150-270 g.
A
FALSE (by weight and not volume)
12
Q
TRUE/ FALSE: Sugar is concentrated and intended to be used in minute quantities.
1 oz. (30 g) = 1 Lb. (450 g) per 25 lb. (11.25 kg) of meat
A
FALSE (Sugar- Curing salt)
13
Q
Contains 93.75% salt and 6.25% nitrites and is tinted pink to distinguish it from common salt.
A
Curing salt #1- Pink Salt
14
Q
Contains nitrates and is used in the production of fermented sausages that are not cooked.
A
Curing salt #2- Prague powder #2, Insta cure #2, DQ Curing salt #2
15
Q
It adds flavor and reduces the harshness of the salt. Flavor
doesn’t penetrate the product much (about 1/4 inch/6 mm), rather adding mostly surface flavor.
A
Sugar
16
Q
TRUE/ FALSE: Salt also feeds flavor-producing bacteria in the product.
A
FALSE (Salt- sugar)
17
Q
Flavor profiles can be created based on traditional combinations, ethnic cuisines, or new classics.
A
Herbs and spices
18
Q
French confit uses what spice combo for curing duck and goose?
A
classic quatre-spice
19
Q
Ratio for Basic Cure
A
4 salt: 1 sugar/ dextrose: curing salt: herbs and spices
20
Q
Ratio for Sweet Cure
A
2 salt: 1 sugar: curing salt: herbs and spices
21
Q
TRUE/ FALSE: The simplest way to dry cure meats is to rub or dredge
the product in the cure.
A
TRUE
22
Q
This method layers the product in a pan with the cure.
A
Salt box method
23
Q
During curing the product should be stored at temperatures between __.
A
32°- 40°F
0°-5° C
24
Q
What is the standard length of time for the salt curing process to be effective?
A
7 days per inch of thickness
25
standard length of time for side of salmon
1-3 days
26
standard length of time for side of bacon
7-14 days
27
standard length of time for large ham
30- 40 days
28
TRUE/ FALSE: When the curing period has passed the product should not be rinsed. Scrub the product to remove the entire cure and allow it to dry by air circulation under refrigeration. Items can be placed on wire racks or hung from hooks in coolers.
FALSE (should not be rinsed- should be rinsed)
29
How are cured meats dried?
air circulation under refrigeration
30
This method is done to dry the product and to achieve a particular taste and texture.
Aging
31
TRUE/ FALSE: For extended aging, the temperature, humidity, and air circulation are important in drying the surface of the product, particularly at the end of the process.
FALSE (end- beginning)
32
This results in moisture loss. For large hams, 8- 12% weight loss is common and may be as high as 30%. Upon proper aging, the item can then be cold or hot-smoked as desired.
Dry curing + aging
33
A cure dissolved in water is called a __.
brine
34
Brine works in the principle of __.
diffusion
35
TRUE/ FALSE: The salt solution is less dense than the water in the food, equilibrium is sought thereby drawing salt and moisture into the product and adding salt, flavor, and moisture to it.
FALSE (less dense- denser)
36
TRUE/ FALSE: In most brine recipes a ratio of 3-5% salt is standard but could be as high as 9-10%.
TRUE
37
Ratio of a Basic Brine
16-20 water: 1 salt: 1/2 or 1 sugar
38
It is the key ingredient in a brine with the other components providing flavor and seasoning accents. It is used to balance the salt and spices, and also acts as a preservative.
Salt
39
It can enhance color, add piquancy, texture and reduce the risk of
botulism.
Curing salts
40
Brining is done under refrigeration at ___. Brines should be fully cooled before use.
36-40° F
2-5° C
41
TRUE/FALSE: Brining is done under refrigeration at 36-40° F/2-5° C. Brines should be fully warmed before use.
FALSE (warmed- cooled)
42
It can be used for flavor enhancement and to fully cure with the aid of nitrites, the salt ratio can vary from 5-20%.
Brining
43
It is a solution that gives a good all-purpose recipe for most flavor enhancement but for fully curing hams, or corned beef a stronger solution is needed.
5% salt solution
44
TRUE/ FALSE: Cures are also measured in degrees by the amount of salinity in the water with the use of a salinometer.
FALSE (cures- brines)
45
TRUE/ FALSE: Ham or meat products should not be submerged in the brine.
FALSE (should not be- should be)
46
TRUE/ FALSE: Length of brining time depends on the strength of the cure, the size and weight of the product, and whether the product is brined for flavor or for a full curing process
TRUE
47
TRUE/ FALSE: The amount of brine needed can be estimated at 25 % of the weight of the product, 4 lb./2 k meat per gallon/4 L of brine.
FALSE (25% -50%)
48
TRUE/ FALSE: For large cuts of meat like hams and briskets, use a brining needle and pump to inject the brine into the dense parts of the muscles. This will lengthen the curing time.
FALSE (lengthen- shorten)
49
Brining times are dependent on these three (3):
strength of brine (the stronger, the faster curing)
size of cured meat (whole turkey > shrimp)
method used (pumping/ just brining)
50
TRUE/ FALSE: Pumping meat shorten curing time
TRUE
51
it is a good idea to soak cured meats in __ for __ to draw out some of the salt.
cold water for one hour
52
This is created by drying on uncovered in a cooler after brining.
Pellicle
53
It is a tacky surface that helps smoke adhere to the product.
Pellicle
54
TRUE/ FALSE: If the product is not smoked, drying is still recommended for proper searing or roasting.
TRUE
55
It 11qis a tradition that dates back over 4000 years, to ancient Mesopotamia in the Middle East, where cucumbers were first cured.
Pickling
56
What vegetables were first cured?
Cucumbers
57
It is the process in which vegetables are mixed with salt and spices and allowed to ferment at room temperature for weeks.
Lacto-fermentation
58
Two kinds of pickling
Lacto-fermentation
Use of vinegar solution
59
A popular pickled dish in Europe
Pickled Herring
60
A pickled fish preparation popular in South America.
ceviche
61
Two popular dishes that use lacto-fermentation
Sauerkraut- Germany
Kimchi- Korea
62
This process enhances the nutritive value of vegetables and creates new flavor sensations. This is the same process used for curing dried salami.
Lacto-fermentation
63
This is done by creating a brine solution that usually includes salt, spices, and sometimes sugar.
Pickling in vinegar
64
These are added in the pickling process to add flavors and it is considered antimicrobial helping reduce bacteria.
herbs and spices
65
This is naturally present in many foods grows that feed on unfavorable bacteria in the pickling process.
Lactic acid bacteria
66
TRUE/ FALSE: By salting the vegetables, moisture is retained in the
product producing a brine.
FALSE (retained- drawn out)
67
The salt gives the pickles their characteristic __.
sour tang
68
Natural fermentation in pickling starts with __
simple brine of water + seasonings + fresh herbs
69
Salt solution for pickling
5% of the weight of water
70
Ideal temp for lactic acid fermentation
70F to 75F
71
TRUE/ FALSE: Keep the product floating in the brine to control the oxygen level and prevent unfavorable bacteria from growing.
FALSE (floating- submerged)
72
TRUE/FALSE: Lacto-fermentation is a quicker process because there is no fermentation activity.
FALSE (Lacto-fermentation - Pickling in vinegar)
73
TRUE/ FALSE: Vegetables, fish, eggs, pork hock/ feet, and sausages are pickled through lacto-fermentation
FALSE (lacto-fermentation- pickling in vinegar)
74
TRUE/ FALSE: Vegetables and fish are usually pickled raw while meats need to be fully cooked.
TRUE
75
What keeps the bacteria at a minimum in pickling?
acid of the vinegar
76
Recommended vinegar for pickling (5% acidity)
white distilled
cider vinegar
white wine vinegar
77
These are preferred for lighter-colored vegetables including cauliflower.
White vinegar
78
Vegetables should be pickled and sit in the brine for __ for flavor development.
a week
79
TRUE/ FALSE: Pickled products can be kept in refrigeration for several weeks but often are canned and heat processed, to extend the shelf life for up to one year.
TRUE
80
These are mixtures of oil, seasonings, and often acidic ingredients, like vinegar, wine, or citrus juice, used to enhance the flavor of foods.
Marinades
81
Types/ Classification of Marinades
Acidic, Enzymatic, Oil-based
82
South American dish that includes raw fish cured in lime juice.
Ceviche
83
A German dish that includes braised beef marinated in red wine
vinegar.
Sauerbraten
84
The northern Italian braised beef in red wine dish.
Barolo al Brasato
85
Acidic marinades incorporate these ingredients along with aromatics and seasonings:
citrus juices
vinegar
wine
86
TRUE/ FALSE: Vinegar can tenderize meats, without penetrating much below it. In the case of ceviche, the small-diced texture of the fish makes it easy to chew, and sauerbraten + brasato are tenderized by braising.
FALSE (tenderize meats- toughen the outer surface)
87
Simple marinades of oil, herbs, and spices, are great for raw vegetable crudités, meat, fish, or poultry.
Oil- based marinades
88
Common marinade ratio
2 acid: 1 oil
89
TRUE/ FALSE: The more acidic they are (vinegar, citrus), the less you need.
TRUE
90
Example of tangy marinades
Yogurt- Indian Tandoori
Buttermilk- Southern fried chicken
91
Measurement for marinades
4 oz marinade per pound of meat
92
TRUE/ FALSE: Discard marinade after use, or heat to use as part of the cooking medium.
TRUE
93
Marinades only penetrate about __ of the surface, so long marinating is not necessary.
1⁄4 inch or 1 cm
94
TRUE/ FALSE: Long marinating is necessary.
FALSE (necessary- not necessary)
95
French term that means "to preserve"
confire
96
This refers to foods that are cooked and preserved in jars or pots.
confire
97
These are cooked with sugar and sometimes other ingredients to add flavor and shelf life.
fruit comfitures
98
It is traditional to the Gascony region in Southwest France,
are typically salt-cured duck or goose submerged, and gently poached in fat until tender.
Confit meats
99
Confit meats are traditionally to
Gascony, Southwest France
100
TRUE/ FALSE: Confits were placed in crockery pots or jars filled with the cooking fat and stored in a cool cellar and held up for a year.
FALSE (a year- 6 months)
101
This has been used for centuries as a way to preserve and add flavor to all types of foods including meat, poultry, fish, seafood, cheese, and vegetables.
Wood Smoking
102
Example of beverages where smoke is used as a flavor enhancer.
Whiskey, barley malt, and tea
103
TRUE/ FALSE: Smoking is often done in an enclosed chamber, where it is cooked slowly using a direct cooking method.
FALSE (a direct- an indirect)
104
Used as a drying and preservation technique below 80 ̊F/27°C, the product is not cooked but actually dried.
Cold Smoking
105
These are often cured/ brined before smoking and it is done in a chamber or smokehouse with the smoke injected into the chamber.
Cold Smoking
106
TRUE/ FALSE: Cold smoking times are as long as an hour or up to several days or weeks, but typically are done in a few hours.
FALSE (long -short)
107
This occurs between the ranges of 165°F/74°C to 185°F/85°C this method fully cooks the product.
Hot Smoking
108
These are sometimes cooked for prolonged periods to develop tenderness and texture.
Hot-smoked foods
109
TRUE/ FALSE: Smoking happens at a quicker pace because of the lower cold.
FALSE ( lower cold- higher heat)
110
Done in pit barbecues, wood-fired ovens, or closed smokers at 225°F/105°C or higher, this process is similar to barbecuing.
Smoke Roasting
111
Foods are cooked low and slow over wood or hardwood charcoal. Beef briskets, whole pigs, and sausages are some products are common.
Smoke Roasting
112
A makeshift stovetop smoking method using a covered pan or skillet with a rack provides a smoked flavor enhancement to foods
Pan Smoking
113
TRUE/ FALSE: Smoking by nature is high in humidity and can quickly dry out a product in the cooking process.
FALSE (high- low)
114
Also known as water smoking, seeks to counterbalance this drying process by placing a pan of water under the product to create moisture as it smokes.
Wet Smoking
115
Wood Type: delicate
Best Use: pork, poultry, fish
alder
116
Wood Type: fruit and mildly sweet
Best Use: veal, pork bacon, poultry
Apple
117
Wood Type: fruit, mildly sweet
Best Use: veal, pork, poultry
Cherry
118
Wood Type: strong and hearty
Best Use: brisket, ribs, same, pork
Hickory
119
Wood Type: distinctive, light, sweet
Best Use: meats, veg
Mesquite
120
Wood Type: assertive
Best Use: beef, pork, poultry
Oak
121
Wood Type: pork, poultry, fish
Best Use: flavorful but subtle
Pecan
122
TYPE OF MEAT
225F/ 110C
1.5 hrs/ pound
180F/ 82C
Beef Brisket (Sliced)
123
TYPE OF MEAT
225F/ 110C
1.5 hrs/ pound
195F/ 91C
Beef Brisket (Pulled)
124
TYPE OF MEAT
225F/ 110C
3 hrs
175F/ 79C
Beef RIbs
125
TYPE OF MEAT
225F/ 110C
1.5 hrs/ pound
175F/79C
Pork Butt (Sliced)
126
TYPE OF MEAT
225F/ 110C
1.5 hrs/ pound
190- 205F/ 88-96C
Pork Butt (Pulled)
127
TYPE OF MEAT
250F/ 120C
4 hours
167F/ 75C
Whole Chicken
128
TYPE OF MEAT
240F/ 115C
6.5 hrs
170F/ 77C
Whole Turkey
129
TYPE OF MEAT
225- 240F/ 110- 115C
6 hrs
172F/ 78C
Pork Spare Ribs
130
TYPE OF MEAT
225- 240F/ 110- 115C
5 hrs
168F/ 76C
Pork Back Ribs
131
These are used to extend the life span of the food and also to enhance their texture, flavor, and the likes.
Preservation techniques
132
TRUE/ FALSE: Some preservation methods are delicate. Watch out for the temperature, time, and ratio of ingredients used to preserve the designated food items.
TRUE
