Food Processing

In this method, the fishery product is dried first before salting it.

• Brine salting

• Dry salting

• Dry salting to make brine

• Kench salting

This method is locally known by the Cebuanos as “guinamos”.

• Brine salting

• Dry salting

• Dry salting to make brine

• Kench salting

• Brine salting

• Dry salting

• Dry salting to make brine

• Kench salting

The common method of smoke generation includes the following, EXCEPT

• 
• 
• 
• 

_____ stabilizes the color of lean tissues contributes to color flavor of

cured meat.

Curing has __ methods

Which of the following helps improve the flavor and appearance of meat and retain its original color?

• Spices

• Curing agents

• Nitrates/Nitrites

Which of the following is not common method of smoke generation?

• Boiling Water

• Sawdust

• Damp Hardwood

• Heating Pieces Of Log

Which of the following means when smoke flavor is incorporated in the pumping pickle for ham and bacon at the rate of 1 teaspoon / liter?

• Wet-curing

• Natural method

• Dry-curing

• Artificial method

• small shirmp

• anchovy

• bolinao fish