Login or Register for FREE!
Login or Register for FREE!
Subel. P2
8 questions
Subelement P2

CURING AND PROCESSING

Section P2B

Smoking techniques

What is "cold smoking" as applied to ham production?

  • Smoking the meat while it's still frozen
  • Correct Answer
    Smoking at temperatures below 85°F (29°C) where the meat doesn't cook
  • Applying liquid smoke to cold meat
  • Smoking with refrigerated smoke chambers
This question does not yet have an explanation! Register to add one

Tags: none

Which wood is traditionally NOT used for smoking ham?

  • Hickory
  • Apple
  • Cherry
  • Correct Answer
    Pine
This question does not yet have an explanation! Register to add one

Tags: none

What is the primary purpose of smoking in ham processing?

  • Correct Answer
    Adding flavor and helping preservation
  • Tenderizing tough cuts
  • Creating a uniform pink color
  • Increasing moisture content
This question does not yet have an explanation! Register to add one

Tags: none

What temperature range defines "hot smoking" for ham?

  • 85°F to 100°F (29°C to 38°C)
  • 100°F to 125°F (38°C to 52°C)
  • Correct Answer
    126°F to 185°F (52°C to 85°C)
  • Above 200°F (93°C)
This question does not yet have an explanation! Register to add one

Tags: none

Which of the following woods imparts the strongest flavor when used for smoking ham?

  • Apple
  • Correct Answer
    Hickory
  • Cherry
  • Maple
This question does not yet have an explanation! Register to add one

Tags: none

What is the approximate smoking time for a traditional Westphalian ham?

  • 2-3 hours
  • 6-8 hours
  • 12-18 hours
  • Correct Answer
    Several days to weeks
This question does not yet have an explanation! Register to add one

Tags: none

Which component of wood smoke helps preserve the ham?

  • Correct Answer
    Phenols
  • Carotenoids
  • Anthocyanins
  • Lipids
This question does not yet have an explanation! Register to add one

Tags: none

What is important to avoid when smoking ham to prevent bitter flavors?

  • Using hardwoods
  • Maintaining temperatures below 200°F (93°C)
  • Correct Answer
    Allowing thick, white billowing smoke
  • Adding water to the smoke pan
This question does not yet have an explanation! Register to add one

Tags: none

Go to P2A Go to P2C
HamStudy.org™ is copyright 2025 Signal Stuff™, All rights reserved.
View Privacy Policy    |    Get help with HamStudy.org™