5.
Which pickle is stronger?
a. Pumping pickle.
b. Cover pickle.
c.
Salt pickle.
6.
Which of the following methods of pumping is used solely with hams?
a. Injection pumping.
b. Stitch pumping.
c.
Artery pumping.
7.
Stitch pumping of products is the introduction of pickle into various parts of
tissue by:
a. Rubbing pickle into major muscles of the cut.
b. Pumping pickle into the arterial system of the meat.
c.
Injection of pickle into major muscles with a bank of needles.
d. Injection of pickle into various parts of tissue by hand operated needle.
8.
Which curing equipment is the most easily cleaned and maintained in a sanitary
condition?
a. Stainless steel.
b. Galvanized metal.
c.
Wooden casks or barrels.
Tierces are casks or barrels made of wood. The capacity is usually
gallons.
9.
10.
Dry-salt curing agents are applied directly to the cut surface of meat either by
or
over the surface.
MD0710
6-20