Title: Unit 11 Glossary
Course: WVA 102 Food Preservation Methods > Section: WVA 102 Food Preservation Methods

Unit 11 Glossary

Terms

Term | Definitions
Cold smoking | can be used as a flavor enhancer for items such as chicken breasts, beef, pork chops, salmon, scallops, and steak. The item is hung first to develop a pellicle, and then can be cold smoked for jus ...
Hot smoking | exposes the foods to smoke and heat in a controlled environment. Like cold smoking, the item is hung first to develop a pellicle, and then smoked. Although foods that have been hot smoked are ofte ...
Smoke roasting or Smoke baking | refers to any process that has the attributes of smoking combined with either roasting or baking. This smoking method is sometimes referred to as "barbecuing", "pit baking", or "pit roasting" or s ...
Smoking | is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, t ...