Match the type of smokehouse in Column I to the description in Column II.
Consists of 3 sections
c. A single compartment, with a continuous link
chain on cog wheels
Stationary, constructed of brick, same height
as the plant
Iridescence found on the cut surface of cured or smoked meats:
a. Significantly affects the flavor.
b. Indicates a souring process.
Has no sanitary significance.
d. Indicates inferior quality.
Which sausage is NOT cooked, cured, or smoked, and requires refrigeration
before cooking and serving?
a. Fresh pork sausage.
b. Smoked pork sausage.
Smoked or cooked sausage.
d. Cooked sausage.