Food preparation Pork pool, section P2D

Subelement P2

CURING AND PROCESSING

Section P2D

Aging and fermentation

P2D01

What biochemical process occurs during long-term ham aging that contributes to flavor development?

A.
Caramelization
B.
Oxidation of vitamins
Correct Answer
C.
Proteolysis (protein breakdown)
D.
Lactose fermentation

P2D01

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P2D02

What is the white powdery substance that sometimes appears on the outside of long-aged hams?

Correct Answer
A.
Beneficial mold
B.
Salt crystals
C.
Calcium deposits
D.
Bacterial colonies

P2D02

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P2D03

What is the typical minimum aging period for a traditional Spanish Jamón Ibérico?

A.
6 months
Correct Answer
B.
24 months
C.
12 months
D.
36 months

P2D03

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P2D04

During aging, what factor most significantly affects the development of flavor in dry-cured ham?

A.
Exposure to sunlight
B.
Rotation schedule
C.
Proximity to other foods
Correct Answer
D.
Temperature and humidity control

P2D04

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P2D05

In traditional ham aging, what is "ham fatigue"?

A.
The softening of meat after initial curing
B.
Worker exhaustion during long production cycles
Correct Answer
C.
Over-aging resulting in excessive dryness or rancidity
D.
Collapse of ham structure due to gravity during hanging

P2D05

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P2D06

Which condition promotes desirable mold growth during ham aging?

A.
Complete darkness
Correct Answer
B.
Relative humidity between 65-80%
C.
Temperatures above 80°F (27°C)
D.
Strong air circulation

P2D06

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P2D07

What is the purpose of the "test cut" in aged ham evaluation?

Correct Answer
A.
To assess aroma, color, and texture inside the ham
B.
To ensure the ham will slice properly
C.
To check for parasites
D.
To measure water content

P2D07

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P2D08

What problem can occur if humidity is too low during ham aging?

A.
Bacterial contamination
B.
Insufficient salt penetration
C.
Color fading
Correct Answer
D.
Excessive hardening of the exterior

P2D08

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