Salt is the most important ingredient in salting, curing, and smoking foods. There are various types of salt that differ in mineral content and grain size, and each type impacts flavor in different ways. Salt preserves foods by drawing out moisture while also enhancing certain flavors. The document then discusses the different types of salt and their characteristics. It also provides an overview of pork as a meat, outlining its nutritional benefits and potential health concerns.

1. Processing Foods by
Salting, Curing and
Smoking

2. OWhat is the basic raw
material in salting,
curing and smoking?

3. SALT
OThere’s no ingredient more
important than salt.
O Aside from being one of the
five basic tastes (salty, bitter,
sour, and umami)

4. Osalt has properties that release food
molecules into the air, giving the food
an aroma- an integral part of taste.
OIf you’ve ever eaten your favourite
food while suffering a cold, you’ll
know just how important smell is.
That’s why the different types of salt
are important to distinguish between.

5. OSalt also highlights and
suppresses the different flavours
we perceive in our food.
O In small amounts, salt curbs
bitterness, but enhances sweet,
sour and umami, giving sweet
and sour dishes a more two-
dimensional taste.

6. OAt higher
concentrations, it
reduces sweetness and
enhances umami,
making it perfect for
savoury and meat
dishes.

7. TYPES OF SALT
1. Table salt 7. Kala Namak
2. Kosher salt 8. Flake salt
3. Sea salt 9. Black Hawaiian salt
4. Himalayan Pink salt 10. Red Hawaiian salt
5. Celtic Sea salt 11. Smoked Salt
6. Fleur de Sel 12. Pickling
salt

8. Table Salt
The most common type and is
harvested from salt deposits found
underground.
It’s highly refined and finely ground,
with impurities and trace minerals
removed in the process.
It’s also treated with an anti caking
agent to keep from clumping.

9. Kosher salt
OIts large grain size makes it
perfect for sprinkling on top of
meat, where it releases a
surprising blast of flavour.
OKosher salt also dissolves
quickly, making it a perfect all-
purpose cooking salt.

10. Sea salt
OHarvested from evaporated sea water
Osea salt is usually unrefined and
coarser-grained than table salt.
OIt also contains some of the minerals
from where it was harvested- zinc,
potassium and iron among them- which
give sea salt a more complex flavor
profile .

11. Sea salt
O “Sea salt” is a pretty broad
term, as it includes some of the
specialty salts described below.
Sprinkle it on top of foods for a
different mouth feel and bigger
burst of flavour than table salt

12. Himalayan Pink Salt
O Himalayan salt is the purest form of salt in the
world
O It is harvested by hand from Khewra Salt Mine in
the Himalayan Mountains of Pakistan.
O Its color ranges from off- white to deep pink.
O Rich in minerals- it contains the 84 natural
minerals and elements found in the human body
O Himalayan salt is used in spa treatments, as well
as the kitchen.

13. Celtic Sea Salt
OAlso kinown as sel gris (French for
“grey salt”)
OCeltic sea salt is harvested from the
bottom of tidal ponds off the coast of
France.
OThe salt crystals are raked out after
sinking; this, plus the mineral- rich
seawater its extracted from

14. Celtic Sea Salt
OIt gives Celtic salt its moist,
chunky grains, grey hue and
briny taste.
OIt’s great on fish and meat as
both a cooking and finishing
salt, as well as for baking.

15. Fleur de Sel
OLiterally “flower of salt,” Fluer de
sel is a sea salt hand- harvested
from tidal pools off the coast of
Brittany, France. Paper-thin salt
crystals are delicately drawn
from the water’s surface,
much like cream is taken
from milk.

16. Fleur de Sel
OThis can only be done on sunny,
dry days with a slight breeze, and
only with traditional wooden rakes.
Because of its scarcity and labor-
intensive harvesting, fleur de sel is
the most expensive salt (five
pounds will run you a cool $80),
earning is the nickname “the caviar
of salts.”

17. Kala namak
OKala namak (“black salt” in Nepalese) is
Himalayan salt that’s been packed in a jar
with a charcoal, herbs, seeds and bark,
then fired in a furnace for a full 24 hours
before it’s cooled, stored and aged.
OThis process gives kala namak its reddish-
black color, its pungent, salty taste and a
faint, sulphurous aroma of eggs. It’s often
used in vegan ang vegetarian dishes to
give egg-free dishes the taste of egg, as
well as in Ayurvedic practice.

18. Flake Salt
O Harvested from salt water through evaporation,
boiling or other means, flake salt is thin and
irregularly shaped with a bright, salty taste and
very low mineral content.
O This shapes means the crunchy flakes salt
dissolves quickly, resulting in a “pop” of flavour.
Among the different types of salt, use it as a
finishing salt, especially on meats.

19. Black Hawaiian salt
OAlso known as black lava salt, black
Hawaiian salt is a sea salt harvested
from the volcanic islands of Hawaii. It
gets its deep, black color from the
addition of activated charcoal.
OCoarse- grained and crunchy, black
Hawaiian salt is great for finishing pork
and seafood.

20. Red Hawaiian Salt
OAlso called alaea salt, this unrefined,
red Hawaiian salt gets its name and
color from the reddish, iron-rich
volcanic clay alaea.
OUsed for centuries in ceremonial ways
for cleaning, purification and the
blessing of tools, red Hawaiian salt is
also great in the kitchen, adding an
attractive finish and robust flavour to
seafood and meat.

21. Smoked Salt
OSlow-smoked up to two weeks over a
wood fire (usually hickory, mesquite,
apple, oak or alder wood), smoked salt
adds an intense and, yes, smoky flavour
to dishes.
OThe tastes will vary from brand to brand
depending on the time smoked and the
wood used. Smoked salt is the best of the
different types of salt to use for flavouring
meats and heartier vegetables, like
potatoes.

22. Pickling salt
OUsed for pickling and brining,
pickling salt does not contain any
added iodine or anti- caking agents,
nor many of the trace minerals of
sea salt, which can cause ugly
discoloration of the preserved food.

23. Types of Meat
O 1. Pork
O 2. Beef
O 3. Lamb
O 4. Chicken
O 5. Turkey
O 6. Venison
O 7. Duck
O 8. Wild Boar

24. Pork
OPork is one of the most popular forms
of meat in the world.
OPork is classed as red meat. This is
because it contains a large amount of
myoglobin, a protein responsible for
the red color of meat.
OBacon, Ham, Hot dogs, Jamon,
Prosciutto, Salami, Sausages and
Spam are some meat products that
uses pork.

25. Benefits
OPork is a particularly significant source of
thiamine (vitamin B1). The content of this
important vitamin is much higher than in
other meat and plays an essential role in
glucose metabolism and protecting
cardiac health.
OMuch cheaper than most other meat.
OPork contains decent amounts of selenium
and zinc, which are responsible for
boosting the immune system, defending
against stress, and optimal hormone
production.

26. Concerns
OCompared to other meats, pork contains
extremely high levels of omega-6 fatty
acids. Despite being essential for
health, an unbalanced ratio of omega-6
to omega-3 can be pro-inflammatory in
nature.
OPork is more susceptible to bacterial
contamination and food-borne illness
than other meat; ensuring pork is
thoroughly cooked is essential.

27. OWhat is Salt?
OWhy salt is important in food
processing?
OWhat are the different types
of Salt?
OWhat is the advantage of
pork?

28. Beef
OWhen most people think of red meat,
they probably imagine beef.
OThere are many different beef products
and cuts of beef, ranging from
hamburgers to rib eye steaks.
O While mainstream health advice often
dictates selecting the leanest cuts of
red meat, fatty cuts of beef are
perfectly healthy.

29. Benefits
ODespite fear mongering over the fat
content of beef, the main fatty acid in beef
is none other than oleic acid. If you
haven’t heard of it before, then it’s the
main fat in olive oil (and known as “heart
healthy”)
OBeef contains a wide variety of beneficial
compounds that include creatine,
conjugated linoleic acid (CLA), and
glutathione

30. Concerns
OExcessive beef consumption can increase
circulating iron to unhealthy levels in some
individuals.
OThese high levels can increase the risk of
various cancers and cardiovascular
disease.
OThis risk is especially the case in those
with a genetic mutation called
hemochromatosis, which causes over-
absorption of heme iron.

31. Concerns
OOvercooking beef (burning) can lead to
the formation of polycyclic aromatic
hydrocarbons and heterocyclic amines
Both of these compounds are
carcinogens, but we can minimize their
risks by sensibly

32. Lamb and Mutton
OBoth lamb and mutton are very similar
types of meat, with one fundamental
difference;
OLamb is from a sheep less than one-year-
old
OMutton is the meat of an adult sheep
OJust like beef and pork, there are variety
of popular lamb cuts- perhaps lamb chops
are the most popular.

33. Benefits
OGenerally speaking, both lamb and mutton
is very healthy.
OBecause sheep graze on pasture all day,
the omega 6 to 3 ratio is very low- and
optimal—compared to other meats.
OLamb contains a broad range of health-
protective nutrients, especially zinc,
selenium and B vitamins.

34. Concerns
OLamb is very expensive
in comparison to different
kinds of meat.

35. Chicken
OAlongside beef and pork, chicken is one
of the ‘big three’ popularity-wise.
However, chicken is a different
classification of meat and comes under
the poultry category. People commonly
refer to as “white meat” rather than red.
O As one of the most popular foods in
the world, there are all sorts of chicken-
based foods. These range from fried and
roasted chicken to chicken soup and
even chicken popcorn.

36. Benefits
OChicken is very cheap and
easily affordable.
OFor those who are trying to
consume less fat/calories,
chicken offers a smaller
amount than other meats but
with the same protein content.

37. Benefits
OChicken stock/broth offers a significant
source of gelatin. As chicken bones
have a lower density than other meats,
the collagen and gelatin are far easier
to extract.
OChicken provides a decent source of
necessary vitamins and minerals,
particularly selenium, potassium,
phosphorus and B vitamins.

38. Concerns
ODue to commercial chicken feed – and
similar to pork – chicken contains an
excessive amount of omega-6. Whether
this is problematic or not likely depends on
the overall diet.
OBacterial contamination with strains such
as E. coli and salmonella is too common
in chicken. As a result, strict hygiene
procedures are necessary when handling
the raw meat.

39. Turkey
OTurkey is another type of white meat,
probably best known for its appearance at
the Christmas table!
OIt has both a deeper yet drier taste than
chicken and is a less prevalent form of
poultry.
OThe most popular kind is probably roast
turkey, but you can find a variety of
processed and unprocessed turkey
products.

40. Benefits
OTurkey is among the most protein-dense of
all meats, offering 17.5 grams of protein in
only 149 calories.
OSimilar to chicken, turkey also provides a
significant amount of B vitamins,
potassium, selenium and phosphorus.
OTurkey provides an inexpensive source of
high- quality protein.

41. Concerns
OSimilar to other forms of
poultry, turkey is more likely
to harbour foodborne
bacteria than red meat

42. Venison
OVenison refers to the flesh of a
deer, and it is a traditionally
rarer type of meat.
OIn recent years, sales of
venison have been soaring as
a result of its healthy reputation
among consumers.

43. Benefits
OAs deer live and feed in the wild, venison
is one of the healthiest and most natural
varieties of meat. The excellent omega 6
to 3 ratio (2:1) shows the benefits of an
animal living on a natural diet.
OVenison has more vitamins and minerals
than beef despite having significantly
fewer calories. In short, venison is
possibly the most nutrient-dense meat out
there.

44. Concerns
OWhile there are no major health
concerns, one obstacle could be the
price; venison costs a lot. Expect to
pay around $30 for one pound of
venison steak.

45. Duck
ODuck is one of the less popular types of
meat.
OIt has immense popularity in Chinese
populations, where ‘ Peking duck’ is a
showpiece dish. Like chicken and
turkey, we can consider duck as a kind
of white meat.

46. Benefits
ODuck provides a significant
amount of selenium,
phosphorus, and B vitamins.
These vitamins are all important
for optimal energy production
and a well-functioning immune
system

47. Concerns
OMaking duck at home- or having a
roast duck- is perfectly healthy.
However, be aware that in Chinese
cuisine, duck often comes in
sauces made from a variety of
additives including sugars, oils, and
monosodium glutamate (MSG).

48. O poultry-quiz-q-711wfcf2.pptx

49. Wild Boar
OWild boar is a non-domesticated
pig that lives in the wild.
OThe meat of this animal is also
known as ‘ wild boar ‘. Generally
speaking, wild boar contains a
higher proportion of protein and a
smaller amount of fat than regular
pork.

50. Benefits
OAs it lives and feeds in its natural
environment, wild boar contains a
higher proportion of omega-3 fatty
acids.
OWild boar contains an array of
health- protective nutrients, in
particularly B vitamins, selenium,
and zinc.

51. Concerns
ODespite containing a higher
amount of omega-3, the
omega-6 to omega-3 ratio is
still very high.

52. Fish
OFish has been an
important source of
protein and other
nutrients for humans
from time immemorial.

53. O In culinary and fishery
contexts, fish may include
shellfish, such as molluscs,
crustaceans and
echinoderms.

54. O In culinary and fishery
contexts, fish may include
shellfish, such as molluscs,
crustaceans and
echinoderms.