39.
Which of the following external sausage defects can be caused by excessive
smoke, poor quality meat ingredients, or temperatures that are too high in the
smokeshouse?
a. Improper size or shape.
b. Lack of firmness.
c.
Dark external color.
d. Light External color.
40.
Which of the following external sausage defects can be caused by the use of a
poor grade of meat, improper stuffing operation, or delay from the smokehouse to
the cooking vats?
a. Improper size or shape.
b. Lack of firmness.
c.
Improper degree of shriveling.
d. Split casing.
41.
According to USDA regulation, sausage must be labeled "water added" if more
than
percent is added.
a. 1.
b. 5.
c.
10.
d. 15.
MD0710
6-27