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Summative Test 2 Written Task 2

Total questions: 10

Worksheet time: 10mins

Name
Class
Date
1.

It is the most important curing ingredient.

a)

salt

b)

sugar

c)

water

d)

vinegar

2.

It a secondary ingredient in curing that counteracts saltiness.

a)

salt

b)

sugar

c)

water

d)

vinegar

3.

It acts as the solvent when preparing curing or brine solution.

a)

salt

b)

sugar

c)

water

d)

vinegar

4.

These are additives which bind meat particles together.

a)

emulsifiers

b)

binders

c)

fillers

d)

ascorbic acid

5.

These are binders that are added for weight increase.

a)

emulsifiers

b)

binders

c)

fillers

d)

ascorbic acid

6.

This hasten the color production.

a)

emulsifiers

b)

binders

c)

fillers

d)

ascorbic acid

7.

These are considered color fixation agents or substances that aids in the development of proper color in cured meat products.

a)

Nitrates/Nitrites

b)

sodium

c)

ammonia

d)

water

8.

This has some antiseptic value and aids in the promotion of shelf-life of finished product.

a)

salt

b)

sugar

c)

water

d)

vinegar

9.

These are aromatic vegetable substances used for seasoning of food.

a)

fillers

b)

emulsifiers

c)

spices

d)

vinegar

10.

Which one is removed when processing food to avoid contamination?

a)

jewelry

b)

apron

c)

hairnet

d)

gloves