Learning Task 4:
Directions: Fill in the blank. Write your answers on the space provided.
1. Grading the interior of the eggs is performed by a method called
2. The air cell is the empty space between the shell and the white usually found at the
bigger end of the egg is called
3. The white of the egg is called
4. This is referred to as white meat that comes under the poultry category.
5. The meat that came from an adult sheep is called
6. In pickle curing salt, sugar
and often phosphate and ascorbic acid are mixed in water
to form a picide solution.
7. This procedure is limited to the
of hams, and in some cases, arm or shoulder picnics
8. Meat is
in a vat containing pickle solution until the solution completely prepares
the meat.
9. The ideal eggshell is clean smooth and in shape with the one end slightly bigger than the
other
10. Many processors utilize machines that resemble a mixer te tumbor massage
they are cured
Directions: Fill in the blank. Write your answers on the space provided.
1. Grading the interior of the eggs is performed by a method called
2. The air cell is the empty space between the shell and the white usually found at the
bigger end of the egg is called
3. The white of the egg is called
4. This is referred to as white meat that comes under the poultry category.
5. The meat that came from an adult sheep is called
6. In pickle curing salt, sugar
and often phosphate and ascorbic acid are mixed in water
to form a picide solution.
7. This procedure is limited to the
of hams, and in some cases, arm or shoulder picnics
8. Meat is
in a vat containing pickle solution until the solution completely prepares
the meat.
9. The ideal eggshell is clean smooth and in shape with the one end slightly bigger than the
other
10. Many processors utilize machines that resemble a mixer te tumbor massage
they are cured
Answers & Comments
Answer:
1. Candling
2. Albumen Chalazae
3. Albumen
4. Chicken
5. Mutton
6. Nitrite
7. Artery Pumping
8. Tumbling/Massaging
9. Oval
10.Pickle Curing
explanation
Candling: Grading the interior of the egg is performed by a method called candling. Using an egg candler will allow you to examine the air cell, the egg white (called albumen) and the yolk. Candling also lets you check for spots and cracks.
Albumen Chalazae: is AIR CELL The empty space between the white and shell at the large end of the egg.
Albumen: The egg white is known as the albumen, which comes from albus, the Latin word for “white.” Four alternating layers of thick and thin albumen contain approximately 40 different proteins, the main components of the egg white in addition to water.
Chicken: Chicken and turkey breasts are traditionally considered “white” meat, but in some nutritional contexts, the dark meat from poultry and turkey legs are lumped together into the “white” category, even though they are compositionally quite different.
Mutton: Sheep – Meat from a mature sheep is called mutton, while meat from a young sheep or lamb is also called lamb.
Nitrite: In pickle curing salt, sugar (Nitrite) and often phospate and ascorbic acid are mixed in water to form a pickle solution.
Artery Pumping: This procedure is limited to the curing of hams, and in some cases, arm or shoulder picnics. During processing, a pickle solution is injected into an artery and distributed throughout the cut via the vascular system After several hours of tumbling, the hams go directly to the smokehouse.
Tumbling/massaging: Many processors utilize machines that resemble a concrete mixer to tumble or massage cuts as they are cured. Tumbling /mas saging hastens cure absorption and aids in extraction of the myofibrillar protein myosin, which acts as a "glue" to hold pieces of meat together. Most boneless hams are processed this way. After several hours of tumbling, the hams go directly to the smokehouse.
Oval: The ideal eggshell is clean, smooth and oval in shape with one end slightly bigger than the other. Eggs with cracked or broken shells should be discarded. If you are selling the eggs, remove any with unusual shapes, textures or thin spots on the shell.
Pickle Curing: many processors utilize machines that resemble a concrete mixer to tumble or massage cuts as they are cured .
I hope it helps #Brainly #CarryOnLearning