19.
Backpacking of ham and bacon refers to:
a. Retarding the curing process.
b. Placing the product in freezers.
c.
Checking for product color and salt content.
20.
The principal purpose of smoking meats is to:
a. Retard the growth of bacteria.
b. Extract excessive moisture.
c.
Extend shelf life.
d. Enhance flavor.
21.
Which of the following products is usually smoked before being sold?
a. Dry-salt meats.
b. Dry-cured meats.
c.
Sweet-pickle-cured meats.
d. Items "b" and "c" above.
smoked
22.
When hanging meats for smoking, stockinets give hams a
appearance.
23.
A stockinet prevents
substances from being deposited on the meat.
24.
Smoke is produced by burning
sawdust.
MD0710
6-22