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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Q. Nitrosamines are found in cured meats due to the reaction of amines with nitrous acid (during curing) and these nitrosamines are carcinogenic in nature

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Q. Which of the following is the role of nitrate/ nitrite in curing?

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Q. Which of the following is a role of Ascorbic acid in curing?

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Q. Which of the following is NOT a function of phosphates in curing?

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Q. Which of the following is a pigment in muscle that serves as the storage mechanism for oxygen at cellular level?

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Q. Which of the following behavior/property is exhibited by both myoglobin and haemoglobin?

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Q. Which of the following is NOT a major advantage of continuous smoking system for meat?

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Q. Which of the following physical qualities of storage food can be tested?

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Q. Statement 1: Certain meats like beef and pork have a tendency to break apart when handled.
Statement 2: It is possible to predict the stability of food products from time-temperature data.

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Q. Relations between time and temperature to determine the stability of food products is obtained by using which of the following data?

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