Question

Which of the following is NOT a step in commercial curing of cucumber?

(a) Salt is added to it where carbohydrates get converted into acid which supplements the action of salt

(b) After sufficient aging of salt, it is leached out of the cucumber with warm water

(c) Alum is added to the cucumber to firm the tissue and turmeric is added to improve color

(d) Neither of the mentioned

This question was addressed to me during an online exam.

Origin of the question is Principles of Food Pickling and Curing-1 in chapter Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering

Answer 1

Right choice is (d) Neither of the mentioned

The best I can explain: All of the mentioned are steps in curing of cucumbers. Salt is added to it where carbohydrates get converted into acid which supplements the action of salt. After sufficient aging of salt, it is leached out of the cucumber with warm water for 10-14 hours. Then, alum is added to the cucumber to firm the tissue and turmeric is added to improve color.