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Food Engineering Practice Test: Principles of Food Pickling and Curing
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Curing and pickling are food preservation methods that involve adding salt to food. Curing is the process of adding salt to meat, while pickling is the process of adding salt to fruits and vegetables.  Curing and pickling can extend the shelf life of food and improve its flavor and taste.  Related: Brining Uses a high concentration of salt and water to preserve, ferment, and pickle food. Brining can also improve the color, flavor, and texture of food. Related:  Food Engineering Practice Test: Principles of Food Preservation by Fermentation Food Engineering Practice Test: Principles of... Show more
Food Engineering Practice Test: Principles of Food Pickling and Curing
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25 Questions

1. Which of the following is present maximum and least in sugars-spice-cure for pepperoni respectively?
2. Which of the following steps is not included in hard-smoked salmon procedure?
3. The bitterness of olives is treated by treating olives with 2% _____
4. Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.
5. The principle of adding salt to meat to preserve it is called _____
6. Which of the following is a role of Ascorbic acid in curing?
7. Which of the following is the role of nitrate/ nitrite in curing?
8. Which of the following is the curing agent in the manufacture of pepperoni?
9. Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.
10. Which of the following statements about salting are true?
11. The addition of salt during pickling ____________ hence supplementing the action of salt.
12. Statement 1: Which among the following types of salts contain chemical impurities?

Statement 2: Which of the following is a use of salt in food?
13. Statement 1: Hard-smoked salmon products can be kept without refrigeration.

Statement 2: The drying effect of smoke and smoke components is to _____
14. Which of the following behavior/property is exhibited by both myoglobin and haemoglobin?
15. Which of the following is involved in controlled fermentation of cucumbers brined in bulk?
16. Before the mild-cured sides can be given the smoke cure, it is necessary to remove excess salt.
17. Which of the following is NOT a step in commercial curing of cucumber?
18. Which of the following is a pigment in muscle that serves as the storage mechanism for oxygen at cellular level?
19. How is the smoke needed in smoking meat in industries generated?
20. Which of the following meat products is NOT cured before smoking?
21. Which of the following is a reason for smoking meat?
22. Which of the following is the source of salt used for preservation of food items?
23. Which of the following is NOT a function of phosphates in curing?
24. Only the best quality fish or shellfish should be used for smoke-curing. Why?
25. Nitrosamines are found in cured meats due to the reaction of amines with nitrous acid (during curing) and these nitrosamines are carcinogenic in nature

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