11.
Dry-box curing is confined largely to
.
12.
The stainless steel boxes are
and practically
.
13.
These boxes hold a capacity of
to
pounds.
14.
The temperature of curing cellars should be between
and
Fahrenheit.
15.
Which require less time to pickle or cure?
a. Meats not previously frozen.
b. Meats frozen, then defrosted.
16.
Which meat shrinks more when cured?
a. Fat meat.
b. Lean meat.
17.
Which meat has higher nutritive value?
a. Green meat.
b. Cured meat.
18.
There is less shrinkage in:
a. Dry-salt meats.
b. Box-cured meats.
MD0710
6-21
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