AMSA Culinary Meat Selection & Cookery Certification Practice Test

Question: 1 / 400

Which aging process involves vacuum packaging meat in moisture-proof film and refrigerating it?

Dry Aging

Wet Aging

The aging process that involves vacuum packaging meat in moisture-proof film and refrigerating it is known as wet aging. In this method, the meat is placed in a vacuum-sealed bag, which helps to retain its moisture and natural flavors during the aging process. The vacuum packaging minimizes exposure to air and prevents moisture loss, leading to a more tender product while allowing the meat to break down connective tissues through natural enzymatic action.

Wet aging typically occurs over a period of days to weeks in refrigeration, maintaining a controlled environment that protects the meat from spoilage while enhancing its flavor and tenderness. This technique is favored in many commercial settings because it can be more efficient and less costly compared to other aging methods, such as dry aging, which requires more space and specific conditions to manage moisture and air circulation effectively.

Get further explanation with Examzify DeepDiveBeta

Cold Storage

Aeration

Next Question

Report this question

Download AMSA Culinary Meat Selection & Cookery Certification Practice Test PDF Study Guide
Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy