Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

2nd Year (1st Sem) > HME01 L7- Food Preservation > Flashcards

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

It is a common food preservative favored because it naturally inhibits most bacterial and fungal growth.

A

Salt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

these are salted foods that are sometimes dehydrated and then re-hydrated later prior to cooking.

A

Lutefisk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

It is the major component in dry cures along with other additives like sugar, seasonings, and curing salts.

A

Salt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Examples of curing salts

A

pink salt
insta cure
prague powder

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are the key components of Curing

A

Salt
Curing Salt
Sugar
Hearbs and spices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Type of salt used in curing

A

Kosher salt or coarse salt w/o iodine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

TRUE/ FALSE: Salt also feeds flavor-producing bacteria in the product.

A

FALSE (Salt- sugar)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Flavor profiles can be created based on traditional combinations, ethnic cuisines, or new classics.

A

Herbs and spices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

French confit uses what spice combo for curing duck and goose?

A

classic quatre-spice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Ratio for Basic Cure

A

4 salt: 1 sugar/ dextrose: curing salt: herbs and spices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Ratio for Sweet Cure

A

2 salt: 1 sugar: curing salt: herbs and spices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

TRUE/ FALSE: The simplest way to dry cure meats is to rub or dredge
the product in the cure.

A

TRUE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

This method layers the product in a pan with the cure.

A

Salt box method

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

During curing the product should be stored at temperatures between __.

A

32°- 40°F
0°-5° C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What is the standard length of time for the salt curing process to be effective?

A

7 days per inch of thickness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

standard length of time for side of salmon

A

1-3 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

standard length of time for side of bacon

A

7-14 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

standard length of time for large ham

A

30- 40 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

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.

A

FALSE (should not be rinsed- should be rinsed)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

How are cured meats dried?

A

air circulation under refrigeration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

This method is done to dry the product and to achieve a particular taste and texture.

A

Aging

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

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.

A

FALSE (end- beginning)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

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.

A

Dry curing + aging

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

A cure dissolved in water is called a __.

A

brine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Brine works in the principle of __.

A

diffusion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

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.

A

FALSE (less dense- denser)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

TRUE/ FALSE: In most brine recipes a ratio of 3-5% salt is standard but could be as high as 9-10%.

A

TRUE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Ratio of a Basic Brine

A

16-20 water: 1 salt: 1/2 or 1 sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

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.

A

Salt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

It can enhance color, add piquancy, texture and reduce the risk of
botulism.

A

Curing salts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Brining is done under refrigeration at ___. Brines should be fully cooled before use.

A

36-40° F
2-5° C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

TRUE/FALSE: Brining is done under refrigeration at 36-40° F/2-5° C. Brines should be fully warmed before use.

A

FALSE (warmed- cooled)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

It can be used for flavor enhancement and to fully cure with the aid of nitrites, the salt ratio can vary from 5-20%.

A

Brining

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

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.

A

5% salt solution

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

TRUE/ FALSE: Cures are also measured in degrees by the amount of salinity in the water with the use of a salinometer.

A

FALSE (cures- brines)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

TRUE/ FALSE: Ham or meat products should not be submerged in the brine.

A

FALSE (should not be- should be)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

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

A

TRUE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

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.

A

FALSE (25% -50%)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

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.

A

FALSE (lengthen- shorten)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Brining times are dependent on these three (3):

A

strength of brine (the stronger, the faster curing)
size of cured meat (whole turkey > shrimp)
method used (pumping/ just brining)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

TRUE/ FALSE: Pumping meat shorten curing time

A

TRUE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

it is a good idea to soak cured meats in __ for __ to draw out some of the salt.

A

cold water for one hour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

This is created by drying on uncovered in a cooler after brining.

A

Pellicle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

It is a tacky surface that helps smoke adhere to the product.

A

Pellicle

54
Q

TRUE/ FALSE: If the product is not smoked, drying is still recommended for proper searing or roasting.

A

TRUE

55
Q

It 11qis a tradition that dates back over 4000 years, to ancient Mesopotamia in the Middle East, where cucumbers were first cured.

A

Pickling

56
Q

What vegetables were first cured?

A

Cucumbers

57
Q

It is the process in which vegetables are mixed with salt and spices and allowed to ferment at room temperature for weeks.

A

Lacto-fermentation

58
Q

Two kinds of pickling

A

Lacto-fermentation
Use of vinegar solution

59
Q

A popular pickled dish in Europe

A

Pickled Herring

60
Q

A pickled fish preparation popular in South America.

A

ceviche

61
Q

Two popular dishes that use lacto-fermentation

A

Sauerkraut- Germany
Kimchi- Korea

62
Q

This process enhances the nutritive value of vegetables and creates new flavor sensations. This is the same process used for curing dried salami.

A

Lacto-fermentation

63
Q

This is done by creating a brine solution that usually includes salt, spices, and sometimes sugar.

A

Pickling in vinegar

64
Q

These are added in the pickling process to add flavors and it is considered antimicrobial helping reduce bacteria.

A

herbs and spices

65
Q

This is naturally present in many foods grows that feed on unfavorable bacteria in the pickling process.

A

Lactic acid bacteria

66
Q

TRUE/ FALSE: By salting the vegetables, moisture is retained in the
product producing a brine.

A

FALSE (retained- drawn out)

67
Q

The salt gives the pickles their characteristic __.

A

sour tang

68
Q

Natural fermentation in pickling starts with __

A

simple brine of water + seasonings + fresh herbs

69
Q

Salt solution for pickling

A

5% of the weight of water

70
Q

Ideal temp for lactic acid fermentation

A

70F to 75F

71
Q

TRUE/ FALSE: Keep the product floating in the brine to control the oxygen level and prevent unfavorable bacteria from growing.

A

FALSE (floating- submerged)

72
Q

TRUE/FALSE: Lacto-fermentation is a quicker process because there is no fermentation activity.

A

FALSE (Lacto-fermentation - Pickling in vinegar)

73
Q

TRUE/ FALSE: Vegetables, fish, eggs, pork hock/ feet, and sausages are pickled through lacto-fermentation

A

FALSE (lacto-fermentation- pickling in vinegar)

74
Q

TRUE/ FALSE: Vegetables and fish are usually pickled raw while meats need to be fully cooked.

A

TRUE

75
Q

What keeps the bacteria at a minimum in pickling?

A

acid of the vinegar

76
Q

Recommended vinegar for pickling (5% acidity)

A

white distilled
cider vinegar
white wine vinegar

77
Q

These are preferred for lighter-colored vegetables including cauliflower.

A

White vinegar

78
Q

Vegetables should be pickled and sit in the brine for __ for flavor development.

A

a week

79
Q

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.

A

TRUE

80
Q

These are mixtures of oil, seasonings, and often acidic ingredients, like vinegar, wine, or citrus juice, used to enhance the flavor of foods.

A

Marinades

81
Q

Types/ Classification of Marinades

A

Acidic, Enzymatic, Oil-based

82
Q

South American dish that includes raw fish cured in lime juice.

A

Ceviche

83
Q

A German dish that includes braised beef marinated in red wine
vinegar.

A

Sauerbraten

84
Q

The northern Italian braised beef in red wine dish.

A

Barolo al Brasato

85
Q

Acidic marinades incorporate these ingredients along with aromatics and seasonings:

A

citrus juices
vinegar
wine

86
Q

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.

A

FALSE (tenderize meats- toughen the outer surface)

87
Q

Simple marinades of oil, herbs, and spices, are great for raw vegetable crudités, meat, fish, or poultry.

A

Oil- based marinades

88
Q

Common marinade ratio

A

2 acid: 1 oil

89
Q

TRUE/ FALSE: The more acidic they are (vinegar, citrus), the less you need.

A

TRUE

90
Q

Example of tangy marinades

A

Yogurt- Indian Tandoori
Buttermilk- Southern fried chicken

91
Q

Measurement for marinades

A

4 oz marinade per pound of meat

92
Q

TRUE/ FALSE: Discard marinade after use, or heat to use as part of the cooking medium.

A

TRUE

93
Q

Marinades only penetrate about __ of the surface, so long marinating is not necessary.

A

1⁄4 inch or 1 cm

94
Q

TRUE/ FALSE: Long marinating is necessary.

A

FALSE (necessary- not necessary)

95
Q

French term that means “to preserve”

A

confire

96
Q

This refers to foods that are cooked and preserved in jars or pots.

A

confire

97
Q

These are cooked with sugar and sometimes other ingredients to add flavor and shelf life.

A

fruit comfitures

98
Q

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.

A

Confit meats

99
Q

Confit meats are traditionally to

A

Gascony, Southwest France

100
Q

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.

A

FALSE (a year- 6 months)

101
Q

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.

A

Wood Smoking

102
Q

Example of beverages where smoke is used as a flavor enhancer.

A

Whiskey, barley malt, and tea

103
Q

TRUE/ FALSE: Smoking is often done in an enclosed chamber, where it is cooked slowly using a direct cooking method.

A

FALSE (a direct- an indirect)

104
Q

Used as a drying and preservation technique below 80 ̊F/27°C, the product is not cooked but actually dried.

A

Cold Smoking

105
Q

These are often cured/ brined before smoking and it is done in a chamber or smokehouse with the smoke injected into the chamber.

A

Cold Smoking

106
Q

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.

A

FALSE (long -short)

107
Q

This occurs between the ranges of 165°F/74°C to 185°F/85°C this method fully cooks the product.

A

Hot Smoking

108
Q

These are sometimes cooked for prolonged periods to develop tenderness and texture.

A

Hot-smoked foods

109
Q

TRUE/ FALSE: Smoking happens at a quicker pace because of the lower cold.

A

FALSE ( lower cold- higher heat)

110
Q

Done in pit barbecues, wood-fired ovens, or closed smokers at 225°F/105°C or higher, this process is similar to barbecuing.

A

Smoke Roasting

111
Q

Foods are cooked low and slow over wood or hardwood charcoal. Beef briskets, whole pigs, and sausages are some products are common.

A

Smoke Roasting

112
Q

A makeshift stovetop smoking method using a covered pan or skillet with a rack provides a smoked flavor enhancement to foods

A

Pan Smoking

113
Q

TRUE/ FALSE: Smoking by nature is high in humidity and can quickly dry out a product in the cooking process.

A

FALSE (high- low)

114
Q

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.

A

Wet Smoking

115
Q

Wood Type: delicate
Best Use: pork, poultry, fish

A

alder

116
Q

Wood Type: fruit and mildly sweet
Best Use: veal, pork bacon, poultry

A

Apple

117
Q

Wood Type: fruit, mildly sweet
Best Use: veal, pork, poultry

A

Cherry

118
Q

Wood Type: strong and hearty
Best Use: brisket, ribs, same, pork

A

Hickory

119
Q

Wood Type: distinctive, light, sweet
Best Use: meats, veg

A

Mesquite

120
Q

Wood Type: assertive
Best Use: beef, pork, poultry

A

Oak

121
Q

Wood Type: pork, poultry, fish
Best Use: flavorful but subtle

A

Pecan

122
Q

TYPE OF MEAT
225F/ 110C
1.5 hrs/ pound
180F/ 82C

A

Beef Brisket (Sliced)

123
Q

TYPE OF MEAT
225F/ 110C
1.5 hrs/ pound
195F/ 91C

A

Beef Brisket (Pulled)

124
Q

TYPE OF MEAT
225F/ 110C
3 hrs
175F/ 79C

A

Beef RIbs

125
Q

TYPE OF MEAT
225F/ 110C
1.5 hrs/ pound
175F/79C

A

Pork Butt (Sliced)

126
Q

TYPE OF MEAT
225F/ 110C
1.5 hrs/ pound
190- 205F/ 88-96C

A

Pork Butt (Pulled)

127
Q

TYPE OF MEAT
250F/ 120C
4 hours
167F/ 75C

A

Whole Chicken

128
Q

TYPE OF MEAT
240F/ 115C
6.5 hrs
170F/ 77C

A

Whole Turkey

129
Q

TYPE OF MEAT
225- 240F/ 110- 115C
6 hrs
172F/ 78C

A

Pork Spare Ribs

130
Q

TYPE OF MEAT
225- 240F/ 110- 115C
5 hrs
168F/ 76C

A

Pork Back Ribs

131
Q

These are used to extend the life span of the food and also to enhance their texture, flavor, and the likes.

A

Preservation techniques

132
Q

TRUE/ FALSE: Some preservation methods are delicate. Watch out for the temperature, time, and ratio of ingredients used to preserve the designated food items.

A

TRUE

2nd Year (1st Sem) (16 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions