Questions for Discussion

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Published 2010

Explain the principle of curing foods with salt.
List and describe the two types of nitrite/nitrate curing mixtures, and explain how each type works.
Explain the food safety risks associated with the use of nitrite/nitrate curing mixtures.
List five safety precautions you would take when curing foods.
List and explain the four phases of the curing process.
Name a food product made by brine curing only. List the ingredients in its cure, explain how it is prepared, and describe its flavor and texture characteristics.
Name a food product made by dry curing only. List the ingredients in its cure, explain how it is prepared, and describe its flavor and texture characteristics.
Explain why all meats, poultry, and seafood to be smoked must first be cured to ensure food safety.
Discuss the health risks inherent in consuming smoked foods.
List the three basic features all smokers must have. Explain the function of each.
Discuss the safety issues posed by smoking equipment, and list the precautions you would take when installing large, or small smokers in your operation.
Explain the difference between confit of pork and pork rillettes.

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