Q. The principle of adding salt to meat to preserve it is called _____

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Q. Which of the following is the source of salt used for preservation of food items?

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Q. Statement 1: Which among the following types of salts contain chemical impurities?
Statement 2: Which of the following is a use of salt in food?

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Q. The addition of salt during pickling ____________ hence supplementing the action of salt.

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Q. Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.

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Q. Which of the following is NOT a step in commercial curing of cucumber?

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Q. The bitterness of olives is treated by treating olives with 2% _____

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Q. Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.

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Q. Which of the following is involved in controlled fermentation of cucumbers brined in bulk?

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Q. Which of the following statements about salting are true?

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Q. Only the best quality fish or shellfish should be used for smoke-curing. Why?

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Q. Before the mild-cured sides can be given the smoke cure, it is necessary to remove excess salt.

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Q. Which of the following steps is not included in hard-smoked salmon procedure?

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Q. Statement 1: Hard-smoked salmon products can be kept without refrigeration.
Statement 2: The drying effect of smoke and smoke components is to _____

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Q. Which of the following is present maximum and least in sugars-spice-cure for pepperoni respectively?

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Q. Which of the following is the curing agent in the manufacture of pepperoni?

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Q. Which of the following is a reason for smoking meat?

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Q. Which of the following meat products is NOT cured before smoking?

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Q. How is the smoke needed in smoking meat in industries generated?

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Q. Citric acid is used in small quantities that speeds the conversion of nitrite to nitrous acids, which in turn combines with myoglobin to form the stable red color of meat.

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