FOOD PROCESSING:CURING &CURING SY 25-26

What are the four ways of curing mentioned in the lesson?

• Pumping Pickle, Cover Pickle, Dry Curing, Combination Curing

• Boiling, Steaming, Roasting, Grilling

• Fermentation, Smoking, Freezing, Salting

• Baking, Frying, Marinating, Poaching

Which method of curing injects the mixture into the meat?

• Pumping Pickle

• Dry Rub

• Smoking

• Soaking Brine

Which method of curing submerges the meat in the prepared mixture?

• Cover Pickle

• Dry Rub

• Injection Curing

• Smoking

Which method of curing involves rubbing a dry cure mixture into the meat by hand?

• Dry Curing

• Wet Curing

• Injection Curing

• Smoking

Which of the following is NOT a quality of salt in food processing?

• Enhances flavor

• Improves texture

• Increases water activity

• Reduces water activity

List two health conditions that can result from too much salt in the diet.

• Increased blood pressure linked to cardiovascular diseases, chronic kidney diseases, osteoporosis, stomach cancer (any two)

• Diabetes and anemia

• Asthma and arthritis

• Cataracts and eczema

Sugar is primarily used in curing for its characteristic flavor. Which of the following is NOT a function of sugar in curing?

• Counteract the harshness of salt

• Provide energy for bacteria that changes nitrate into nitrite

• Increase water activity

• Reduce water activity

What is the main function of water in the curing process?

• To dissolve curing agents and act as a dispersing agent for nitrites.

• To increase the temperature of the curing process.

• To add flavor to the cured product.

• To act as a preservative itself.

Name two herbs and two spices commonly used as seasoning in curing meat.

• Herbs: parsley, cilantro; Spices: pepper, cumin (any two from each list)

• Herbs: mint, basil; Spices: cinnamon, nutmeg

• Herbs: rosemary, thyme; Spices: turmeric, cardamom

• Herbs: dill, chives; Spices: paprika, saffron

Some herbs and spices have antioxidant and bacteriostatic properties.

• True

• False