Smoking (cooking)

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/smoking-cooking

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the key chemical compounds?Phenols (flavor/aroma), carbonyls (browning/flavor), organic acids (preservation)
2. What is the wood types and flavor profiles?Hickory (strong), mesquite (earthy), oak (balanced), fruitwoods (sweet)
3. What is smoking food?Smoking is a way to cook or preserve food by exposing it to smoke from burning wood. The smoke adds a special flavor and helps keep the food safe for longer.
4. How does smoke keep food from spoiling?Smoke contains chemicals that lower the food’s surface pH and create a thin layer that stops bacteria. It also removes some water, so germs have less moisture to grow.

Volatile Organic Compounds (VOCs): Chemicals released during wood combustion that contribute to smoke's aroma and flavor.
Maillard Reaction: A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
Water Activity (aw): A measure of the unbound water available in food, crucial for microbial growth and preservation.