Only the best quality fish or shellfish should be used for smoke-curi – McqOptions

MCQOPTIONS

1.	Only the best quality fish or shellfish should be used for smoke-curing. Why?
A.	The bad quality might interfere with the process
B.	Smoking will not conceal the bad quality or poor flavor
C.	It proves to be expensive
D.	All of the mentioned
Answer» C. It proves to be expensive

Discussion

No Comment Found

Related MCQs

Statement 1: Hard-smoked salmon products can be kept without refrigeration.Statement 2: The drying effect of smoke and smoke components is to _____
Which of the following steps is not included in hard-smoked salmon procedure?
Before the mild-cured sides can be given the smoke cure, it is necessary to remove excess salt.
Only the best quality fish or shellfish should be used for smoke-curing. Why?
Which of the following statements about salting are true?
Which of the following is involved in controlled fermentation of cucumbers brined in bulk?
Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.
The bitterness of olives is treated by treating olives with 2% _____
Which of the following is NOT a step in commercial curing of cucumber?
Salt concentration is measured in terms of degree salometer. It is based on the saturation of water with 25% sodium chloride at room temperature.