WorksheetsWEEK 3: Written Task
Total questions: 10
Worksheet time: 5mins
1. It hastens the color production of the food due to chemical reaction of nitrates
a. ascorbic acid
b. salt
c. spices
d. sugar
2. It is also known as (saltpeter or Salitre)
a. vinegar
b. spices
c. salt
d. nitrates
3. Which of the following ingredients help to enhance the flavor by caramelizing the raw ingredient at a lower temperature which tends to darken the meat in cooking?
a. binders
b. salt
c. sugar
vinegar
4. Which of the following ingredients act as additives that may help bind the meat particles together and hold the mixture during the process?
a. Acid
b. Binder
c. Emulsifier
d. Filler
5. How many tablespoons of coarse salt is needed in preparing a curing mixture for 1 kilo of chicken longganisa?
a. 1 tbsp.
b. 1 ½ tbsp.
c. 2 tbsp.
d. 3 tbsp.
6. Spices can be herbs, flowers, fruits, and seeds.
TRUE
FALSE
7. Salt is the most important curing ingredient.
TRUE
FALSE
8. Curing may help the people to enhance the product and prolong its shelf life.
TRUE
FALSE
9. It is not important to follow the standard measurement in curing/ salting.
TRUE
FALSE
10. Vinegar is a secondary ingredient in curing formula which counteracts saltiness.
TRUE
FALSE
