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Cold smoking - PowerPoint PPT Presentation

Chapter 5

Chapter 5

Chapter 5. Cured and Smoked Foods. Chapter 5 Objectives. Understand the history and purpose of cured and smoked foods Identify the crucial ingredients for preserving foods Explain the function of salt in osmosis, dehydration, and fermentation

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394 views • 39 slides
Chapter 5

Chapter 5

Chapter 5. Cured and Smoked Foods. Chapter 5 Objectives. Understand the history and purpose of cured and smoked foods Identify the crucial ingredients for preserving foods Explain the function of salt in osmosis, dehydration, and fermentation

★ ★ ★ ★ ★

791 views • 32 slides
Chapter 5

Chapter 5

Chapter 5. Cured and Smoked Foods. Chapter 5 Objectives. Understand the history and purpose of cured and smoked foods Identify the crucial ingredients for preserving foods Explain the function of salt in osmosis, dehydration, and fermentation

★ ★ ★ ★ ★

328 views • 32 slides
Chapter 3

Chapter 3

Chapter 3 . Seasonings, Binders, and Curing Salts. Topics Covered. Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum packing Important ingredients. Spices Through the Ages. Spices were once rare, and expensive Pepper was worth its weight in gold

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409 views • 20 slides
Chapter 5

Chapter 5

Chapter 5 . Smoking Sausages and Meats. Topics Covered. Why Smoke? The Process of Smoking Smokehouses/Smokers How a Smokehouse Operates Preparing Salmon for Smoking. Why Smoke?. Preserve Add flavor and aroma Add color Maintain freshness Protect against oxidation.

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302 views • 20 slides

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