EXERCISES, LESSON 6
INSTRUCTIONS. The following exercises are to be answered by marking the lettered
response that best answers the question, or by completing the incomplete statement, or
by writing the answer in the space provided at the end of the question. After you have
completed all the exercises, turn to "Solutions to Exercises" at the end of the lesson and
check your answers.
What is the percentage of all pork cuts that are processed for cured products?
a. 33 percent.
b. 50 percent.
Which of the following curing agents are used primarily to fix the color of cured
Nitrate and nitrite.
A liquid solution of salt and water (as applied to meat curing) is termed:
a. Compound pickle.
b. Sweet pickle.
d. Salt brine.
A 75 percent salt pickle is measured by a salimeter which:
a. Sinks in the solution.
b. Floats in the solution.