When cold-smoking foods,the correct temperature range is:
A) 0-34ºC (32-40°F)
B) 10-29ºC (50-85°F)
C) 71-82ºC (160-180°F)
D) 93-121ºC (200-250°F)
Correct Answer:
Verified
Q2: Which of the following is usually made
Q3: How much gelatin is added to one
Q4: Which of the following is not part
Q5: What is a panada?
A)pork liver
B)binder
C)seasoning
D)fat
Q6: The main components of curing salts are
Q7: Gravlax is salmon that has been:
A)dry cured
Q8: Which of the following is a preferred
Q9: Aspic jelly is made from strong gelatinous
Q10: At what temperature should ingredients be kept
Q11: A basic forcemeat is also referred to
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