Deck 4: Flavorings

Question 1

How does salt work as a preservative?

Answer 1

Salt acts on the moisture of the meat to draw out the water.Less water activity equals less chance for bacterial contamination.By using salt, the water pressure in the cells changes; and, through osmosis, the water purges out of the meat.

Question 2

Describe the differences between black and white pepper.

Answer 2

The inside of peppercorns is white, and white pepper is made when the black outside shell has been removed.White pepper is hotter but less pungent than black pepper.

Question 3

Describe the characteristics of a polyunsaturated fat.

Answer 3

Polyunsaturated fats also lower total cholesterol and LDL cholesterol.Seafood like salmon and fish oil, as well as corn, soy, safflower and sunflower oils are high in polyunsaturated fats.Omega 3 fatty acids belong to this group.

Question 4

What adjustments should be made when substituting dried herbs for fresh herbs or vice versa?