What sensory evaluation technique do professional ham judges use first?

What visual characteristic indicates properly cured ham in a professional judging context?

In professional ham tasting, what term describes the desirable flavor that develops during long aging?

Which of the following is NOT part of standard sensory evaluation protocol for ham judging?

What is the proper technique for evaluating ham aroma in professional judging?

What textural characteristic is most prized in premium dry-cured ham evaluation?

In professional ham judging, what flavor note is considered a defect?

What term describes the practice of assessing ham quality by inserting a thin bone probe and then smelling it?