Q1 M4 - PREPARING SALTING & CURING SOLUTIONS & MIXTURES

A dry cure mixture is prepared using preferred curing ingredients

• Dry Curing
• Icing
• Salting
• Processing

Is the world’s oldest food preservative.

• Salt
• Herbs
• Sugar
• Tied

It is a carbohydrate primarily used in curing for its characteristic flavor.

• Sugar
• Herbs
• Salt
• Tied

It is another method of food processing that involves the application of salt.

• Salting
• Brining
• Curing
• Processing

It is a method of curing that injects the mixture into the meat.

• Pumping pickle
• Cover Pickle
• Dry Curing
• Salting

In ____________ curing, either dry curing and pumping pickle or cover pickle and pumping pickle methods can be applied.

• Combination Curing
• Dry Curing
• Cover Pickle
• Pumping pickle

It is responsible for cured meat color, flavor, flavor protection, and bacterial inhibition.

• Nitrite
• Herb
• Nitrate
• Phosphate

A tasteless and odorless liquid that dissolves curing agents and acts as a dispersing agent for nitrites.

• Water
• Salt
• Sugar
• Taste

A method of curing that submerges the meat in the prepared mixture.

• Cover Pickle
• Pumping pickle
• Dry Curing
• Salting

To put everything in place.

• Mise en Place
• Arranging
• Sorting
• Sizzling