SMOKING Flashcards
1
Q
Slows down fat spoilage and bacterial growth
A
Smoking
2
Q
Results to water loss and increased dryness and saltiness
A
Smoking
3
Q
Type of smoking:
Cold smoking temp
A
12-22C
4
Q
Type of smoking:
Cold smoking time
A
1-14 days (periodical)
5
Q
Application of thin smoke
No cooking
A
Cold smoking
6
Q
Type of smoking:
Warm smoking temp
A
23-40C
7
Q
Type of smoking:
Warm smoking time
A
4-48 hrs (continuous)
8
Q
Done under 80% humidity
Outside of product is dry but insides remain raw
A
Warm smoking
9
Q
Type of smoking:
Hot smoking temp
A
41-60C
10
Q
Type of smoking:
Hot smoking time
A
0.5-2 hrs
11
Q
Fastest method
Inadequate smoke penetration
A
Hot smoking
