Select the class of sausage for which the drying temperature is 54 to 60 F at a
32.
relative humidity of 65 to 80 percent.
a. Hard-dry sausage.
b. Semidry sausage.
c.
Smoked pork sausage.
33.
Cooked salami is an example of:
a. Hard-dry sausage.
b. Semidry sausage.
c.
Smoked and cooked sausage.
34.
Which type of sausage casing is used with cooked salami?
a. Cloth casings.
b. Plastic casings.
c.
Cellulose casings.
d. Fibrous casings.
35.
What advantages do natural sausage casings have over the artificial casings?
a. Stronger and more economical.
b. Permit transfer of more smoke to sausage and are edible.
c.
More uniform in size and shape.
d. More attractive.
MD0710
6-25