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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. Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.
2. Which of the following is present maximum and least in sugars-spice-cure for pepperoni respectively?
3. 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?
4. Which of the following is a role of Ascorbic acid in curing?
5. Nitrosamines are found in cured meats due to the reaction of amines with nitrous acid (during curing) and these nitrosamines are carcinogenic in nature
6. Which of the following statements about salting are true?
7. Only the best quality fish or shellfish should be used for smoke-curing. Why?
8. Which of the following meat products is NOT cured before smoking?
9. Which of the following is the role of nitrate/ nitrite in curing?
10. The bitterness of olives is treated by treating olives with 2% _____
11. Which of the following is involved in controlled fermentation of cucumbers brined in bulk?
12. Which of the following is the curing agent in the manufacture of pepperoni?
13. Which of the following is a reason for smoking meat?
14. Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.
15. Before the mild-cured sides can be given the smoke cure, it is necessary to remove excess salt.
16. Which of the following is the source of salt used for preservation of food items?
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. The addition of salt during pickling ____________ hence supplementing the action of salt.
20. Which of the following is NOT a major advantage of continuous smoking system for meat?
21. Which of the following steps is not included in hard-smoked salmon procedure?
22. Which of the following is NOT a function of phosphates in curing?
23. The principle of adding salt to meat to preserve it is called _____
24. Which of the following behavior/property is exhibited by both myoglobin and haemoglobin?
25. Citric acid is used in small quantities that speeds the conversion of nitrite to nitrous acids, which in turn combines with myoglobin to form the stable red color of meat.

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