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WorksheetsFOOD PROCESSING:CURING &CURING SY 25-26
Total questions: 29
Worksheet time: 15mins
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
What is the chemical name of salt used in food processing?
Sodium chloride (NaCl)
Potassium iodide (KI)
Magnesium sulfate (MgSO4)
Calcium carbonate (CaCO3)
What are extenders in cured meat? Extenders are optional high-protein sources added to cured meat to reduce _____?
cost
flavor
color
moisture
Which of the following is an example of an extender used in cured meat?
Vitamin C
Soy Protein Isolate
Liquid Smoke
Salt
What are additives in food? Additives are substances added to food to enhance the _____ or quality.
flavor
weight
price
color
Which of the following is an example of an additive?
Soy Protein Isolate
Vitamin C
Ground Meat
Tocino
What does 'mise-en-place' mean in French culinary practice? Mise-en-place means 'to put everything in ____.'
place
order
line
motion
Which curing method is ideal for ground meat and smaller cuts of meat?
Dry Cure
Pumping Pickle
Cover Pickle
All of the above
What is the first step in preparing skinless longganisa?
Wear PPE
Mix the ingredients
Shape the mixture into logs
Cook the longganisa
Which of the following should NOT be used as wood chippings to smoke meat/fish?
Hardwood
Softwood like cedar
Both can be used
None of the above
What is the equipment used to smoke the meat/fish called?
The smokehouse
The oven
The grill
The freezer
Cold smoking is done at temperatures ______ to ______ degree Celsius.
63 to 104
20 to 30
40 to 60
110 to 130
What should be used for cold smoking?
Dry wood
Wet wood
Charcoal
Gas
Hot smoking is usually done at what temperature range?
20 to 30°C
50 to 60°C
80 to 100°C
120 to 140°C
Which of the following indicates that the fish is done smoking?
Internal temperature has reached 63°C
The belly fin can be removed easily
The belly flesh appears white and not glassy
All of the above
What color does light-colored fish become after smoking?
Yellow or light brown
Red
Blue
Green
What is the first step in smoking a fish?
Wear PPE
Add salt to the fish
Light the smoker
Cut the fish into pieces
What is the purpose of brining the fish before smoking?
To prepare the fish for smoking and test the salinity
To make the fish sweeter
To remove all moisture from the fish
To cook the fish completely
What should you do after cooking the 15% brining solution until it boils?
Quickly submerge the fish, then remove when the eyes of the fish turn white
Let the solution cool completely before adding the fish
Add sugar to the solution and continue boiling for 10 minutes
Remove the pot from heat and discard the solution
What is the final step in smoking a fish?
Remove if the color is golden brown
Add more salt to the fish
Increase the smoking temperature
Soak the fish in water
