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Smoking (cooking): Quiz

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Question 1: In ________, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods such as apple, cherry and plum are commonly used for smoking.
AmericasAmericas (terminology)North AmericaSouth America

Question 2: These compounds result from incomplete combustion of the fuel; hotter wood fires make more PAHs; hot-burning mesquite produces twice as much as cooler-burning ________.
PecanCarya ovataHickoryWalnut

Question 3: What does the following picture show?

  Pork ribs being smoked
  Pork ribs being smoked
  A diagram of a typical Upright drum Smoker
  An example of a common offset smoker

Question 4: In addition to sugar and salt exposure, smoking can directly create compounds known to have long-term health consequences, namely polycyclic aromatic hydrocarbons, or PAHs, many of which are known or suspected ________.
CarcinogenCancerMutagenNeoplasm

Question 5:
Smoking (cooking), Refrigerator and Pasteurization are all:
Food preservation Cooking techniques Garde manger Smoke

Question 6: What does the following picture show?

  A diagram of a typical Upright drum Smoker
  Pork ribs being smoked
  Smoked Omul fish, endemic to Lake Baikal in Russia. On sale at Listyanka market.

Question 7: Many ________ products are cured and smoked
MeatPorkAppleTaboo food and drink

Question 8: Phenol and other phenolic compounds in wood smoke are both ________, which slow rancidification of animal fats, and antimicrobials, which slow bacterial growth.
AntioxidantNutritionMetabolismHuman nutrition

Question 9: [2] Wood also contains small quantities of ________, which contribute roasted flavors.
ProteinMetabolismActinMyosin

Question 10: Such foods are ready to be finished to order by such cooking methods as ________, sautéing, baking, and roasting, or they may be hot smoked to the appropriate doneness for an even deeper smoked flavor.
Deep fryingBarbecueSmoking (cooking)Grilling







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