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Q. |
Which of the following combination of processing and preservation techniques works best for smoked products? |
A. | salt and acidification |
B. | heat and solid content |
C. | heat, salt, acidification/minimal moisture content |
D. | heat, salt, dipping in brine/ minimal moisture content |
Answer» D. heat, salt, dipping in brine/ minimal moisture content | |
Explanation: several combinations of processing and preservation techniques are required and used for food products, the combination that best suits smoked products is – heat, salt, dipping in brine. not all smoked products need to be dipped in brine. some might need minimal moisture content. |
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