LESSON ASSIGNMENT
LESSON 6
Inspection of Cooked, Cured, and/or Smoked
Products.
LESSON ASSIGNMENT
Paragraphs 6-1 through 6-25.
LESSON OBJECTIVES
After completing this lesson you should be able to:
6-1.
Identify several curing agents and methods of
curing meat.
6-2.
Identify methods of smoking meat.
6-3.
Identify classes and categories of sausages,
types of sausage casings, and ingredients of
sausages.
6-4.
Identify external and internal sausage defects.
SUGGESTION
After studying the assignment, complete the exercises
of this lesson. These exercises will help you to achieve
the lesson objectives.
MD0710
6-1