1
Q
FSIS
A
food safety inspection services
2
Q
SOP
A
standard operating procedures
3
Q
SSOP
A
standard sanitation operating procedures
4
Q
GMP
A
- good manufacturing practices
- ex. hair net, aprons, wash hands
5
Q
PPE
A
- personal protective equipment
- ex. arm guard, hard hat
6
Q
5 steps to get ready
A
- frock
- wash hands
- hair net
- take off jewelry
- put on gloves
7
Q
fabrication of pork
A
- carcass
- primals
- subprimals
- retail cuts
8
Q
basic components of processed meats
A
- raw materials (meat)
- non-meat ingredients
- physical alteration
9
Q
sausage making process
A
- pork trim
- coarse grinder
- fine grinder
- sausage stuffer
- add spices and water
10
Q
benefits of adding water
A
-controls temp/ cools meats bc it gets hot in process
11
Q
benefits of adding salt
A
- increases shelf life
- controls bacterial growth
- 6.25% sodium nitrite
- 93.75% sodium chloride
12
Q
benefits of adding sugars
A
-helps with water holding capacity
13
Q
types of casings
A
- natural
- collagen
- cellulose
- plastic
14
Q
purpose of vacuum tumbling
A
- pulls non-meat ingredients into meat and evenly distributes them
- increases water holding capacity
15
Q
blue rare
A
115
16
Q
rare
A
120
17
Q
medium rare
A
126
18
Q
medium
A
134
19
Q
medium well
A
150
20
Q
well done
A
160
21
Q
e.coli in beef
A
O 157: H 7
22
Q
tenderness in relation to location
A
more tender in the center of the carcass
23
Q
middle meats
A
premium cuts
24
Q
dry heat
A
-roasting
-broiling
-grilling
stir-frying
25
moist heat
- braising
- cooking in liquid
- boiling
- simmering
- stewing
ASCI 211
flashcards
Decks in class (11)
# Cards
