Deck 16: Curing, Smoking, Marinating, Drying, and Pickling

Question 1

Corned beef and pastrami are made with this method of preservation:

A)wet cure/brine
B)smoke
C)marination
D)none of the above

Answer 1

A

Question 2

Pickling is a method of preserving food using salt, sugar, spices and acids.

Answer 2

True

Question 3

à la greque is

A)French term for pickling vegetables.
B)food prepared in the Greek style
C)a type of bercy butter.
D)a Greek term meaning "to preserve."

Answer 3

B

Question 4

Curing is a method of processing food using a preserving chemical or curing agent.

Question 5

Escabeche is a

Question 6

Marinades are

A)seasonings that are massaged into meat before it is cooked.
B)liquids made with an acidic ingredient, spices and oil.
C)lightly smoked and air-dried Italian salami.
D)a French compound sauce.

Question 7

The curing agent needed for proscuitto

A)Salt
B)Prague Powder #1
C)Prague Powder #2
D)None of the above

Question 8

Hot smoking exposes food to temperatures between

A)50-90 F.
B)165-190 F.
C)200-250 F.
D)325-375 F.

Question 9

_____________________ is known as Jamaica pepper in the Caribbean and is used in most "jerk" recipes.

Question 10

Prague Powder #1 is used for products that are going to be consumed in a ___________
_________________.

Question 11

Marinades are used to cure food products by exposing them to smoke over a long period of time.

Question 12

Gravlax is

A)a Spanish word for pork fat.
B)a type of smoked cheese.
C)a variety of sea scallops found in the Atlantic Ocean.
D)a Swedish dish of cured salmon.

Question 13

Pemmican is a Spanish word for salt pork.

Question 14

Jerk is a Spanish word for dried meat.

Question 15

Salting is a type of __________________.

A)brine
B)rub
C)cure
D)marination

Question 16

Cold smoking cures foods by exposing them to ___________ period of time.

Question 17

Papain is a plant enzyme that is found in certain plants such as _____________________.