Food Processing
Authored by Angelica Sacdalan
Specialty
8th - 10th Grade
Used 11+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
In this method, the fishery product is dried first before salting it.
Brine salting
Dry salting
Dry salting to make brine
Kench salting
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This method is locally known by the Cebuanos as “guinamos”.
Brine salting
Dry salting
Dry salting to make brine
Kench salting
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Brine salting
Dry salting
Dry salting to make brine
Kench salting
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The common method of smoke generation includes the following, EXCEPT
5.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
(a) stabilizes the color of lean tissues contributes to color flavor of
cured meat.
6.
FILL IN THE BLANKS QUESTION
30 sec • 1 pt
Curing has (a) methods
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following helps improve the flavor and appearance of meat and retain its original color?
Spices
Curing agents
Nitrates/Nitrites
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