CLEAN : South African chefs dish up modern old sty
Interactive Video
•
Science, Biology, Chemistry
•
9th - 10th Grade
•
Hard
Wayground Content
FREE Resource
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5 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is one of the main goals of using lactic acid fermentation under vacuum in food preservation?
To increase the food's nutritional value
To speed up the cooking process
To make the curing process safer
To enhance the flavor of the food
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How does the use of scientific methods in food preservation help reduce spoilage?
By reducing the moisture content
By adding more spices
By stunning bacterial growth
By increasing the temperature of storage
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a key ingredient used in the preparation of salted lamb's rib?
Sugar
Vinegar
Beef jerky spice
Lactic acid
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How long is the salted lamb's rib typically hung in the chimney for curing?
Four weeks
Two weeks
One week
Three weeks
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of hanging the lamb's rib in the chimney?
To enhance its color
To keep it away from pests
To allow it to slowly pickle, cure, and smoke
To dry it quickly
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