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Author Question: What is the purpose of removing approximately 30 of sausage's water content during the curing ... (Read 18 times)

ereecah

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on: Jul 27, 2018
What is the purpose of removing approximately 30 of sausage's water content during the curing process?
 
  A) To dry out the outer layer of sausage, producing the skin on the outside of the sausage
  B) To remove the water that is sprayed on the sausage when it is washed down
  C) To reduce the weight of the sausage before it is sold
  D) To increase the time that the sausage will keep without spoiling

Question 2

What is the most important step to take to control bacteria in food processing?
 
  A) Submersing the food in bleach solutions
  B) Keeping the processing plant and equipment clean and sanitary
  C) Freezing the food to kill all bacteria
  D) Using feedstock with antibiotics in the feed


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jennafosdick

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Reply #1 on: Jul 27, 2018
Answer to Question 1

D

Answer to Question 2

B


ereecah

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Reply 2 on: Jul 27, 2018
Thanks for the timely response, appreciate it

fatboyy09

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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