Food Processing Techniques Worksheet

What is the main purpose of food processing techniques like salting, curing, and smoking?

• To make food delicious

• To preserve food and enhance flavor

• To reduce cooking time

• To increase food production

What does salting do to microbial cells in meat or fish?

• Multiplies them

• Makes them inactive

• Kills them by removing water

• Kills them with seasonings

Which of the following is a common raw material used in salting?

• Rice

• Egg

• Banana

• Cheese

What is the traditional method of preserving duck eggs in the Philippines?

• Smoking

• Curing

• Paste Coating

• Boiling

What is the main ingredient used in curing?

• Vinegar

• Sugar

• Salt

• Oil

What is the temperature range for hot smoking?

• 20–37°C

• 63–80°C

• 100–120°C

• 40–50°C

What is the temperature range for cold smoking?

• A. 20–37°C

• B. 63–80°C

• C. 90–100°C

• D. 50–60°C

Why must cold-smoked products be refrigerated?

• They are already cooked

• They retain high moisture

• They are not flavorful

• They contain sugar

What is one way to make cold smoking safer?

• Use less salt

• Cook the food first

• Heavily cure the meat or fish before smoking

• Freeze the food during smoking

What is the danger zone in food processing?

• A place where food is stored

• A temperature range that promotes microbial growth

• A process of getting food temperature

• A type of bacteria in food