Food Processing

Food Processing

8th - 10th Grade

10 Qs

quiz-placeholder

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Food Processing

Food Processing

Assessment

Quiz

Specialty

8th - 10th Grade

Practice Problem

Hard

Created by

Angelica Sacdalan

Used 10+ times

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10 questions

Show all answers

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

Media Image

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

Media Image

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

Media Image
Media Image
Media Image
Media Image

5.

FILL IN THE BLANK QUESTION

1 min • 1 pt

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

cured meat.

6.

FILL IN THE BLANK QUESTION

30 sec • 1 pt

Curing has __ 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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