Food preparation Pork pool, section P2C

Subelement P2

CURING AND PROCESSING

Section P2C

Modern processing methods

P2C01

What modern curing agent is commonly used in commercial ham production to accelerate the curing process?

Correct Answer
A.
Sodium nitrite
B.
Potassium sorbate
C.
Calcium propionate
D.
Monosodium glutamate

P2C01

This question does not yet have an explanation! Register to add one

Tags: none

P2C02

In modern ham processing, what is the purpose of tumbling?

A.
To tenderize the meat by physical force
B.
To shape the ham into uniform sizes
Correct Answer
C.
To distribute the brine evenly and extract proteins
D.
To remove excess salt from the exterior

P2C02

This question does not yet have an explanation! Register to add one

Tags: none

P2C03

What modern technology has replaced traditional salt tests to determine when a ham is properly cured?

A.
X-ray fluorescence
Correct Answer
B.
Water activity meters
C.
Ultrasonic imaging
D.
Infrared spectroscopy

P2C03

This question does not yet have an explanation! Register to add one

Tags: none

P2C04

Which process uses mechanical needles to inject brine directly into ham?

A.
Flash curing
B.
Immersion brining
C.
Spray salting
Correct Answer
D.
Stitch pumping

P2C04

This question does not yet have an explanation! Register to add one

Tags: none

P2C05

In modern ham production, what is "artery pumping"?

Correct Answer
A.
Injecting curing solution through the femoral artery
B.
A marketing term for vacuum tumbling
C.
Measuring blood flow in live animals
D.
Testing brine flow rates in processing equipment

P2C05

This question does not yet have an explanation! Register to add one

Tags: none

P2C06

What modern alternative to sodium nitrite is used in some "no nitrate added" ham products?

A.
Vitamin C powder
B.
Activated charcoal
Correct Answer
C.
Celery powder (natural source of nitrates)
D.
Citric acid

P2C06

This question does not yet have an explanation! Register to add one

Tags: none

P2C07

In high-volume ham production, what modern technique ensures consistent salt distribution?

A.
Computerized salinity testing
Correct Answer
B.
Vacuum tumbling in brine
C.
Ultrasonic salt penetration
D.
Microwave salt infusion

P2C07

This question does not yet have an explanation! Register to add one

Tags: none

P2C08

What modern method is used to accelerate the drying process in commercial ham production?

A.
Freeze-drying
B.
Centrifugal moisture extraction
C.
Ultrasonic vibration
Correct Answer
D.
Climate-controlled drying chambers

P2C08

This question does not yet have an explanation! Register to add one

Tags: none

Log in

- or -