Name: ________________________________________ Date: _______________________

Grade & Section: ________________________________ Teacher:

_____________________

FOOD PROCESSING (SALTING/CURING/SMOKING)

QUARTER 4 - WEEKS 3 & 4
SELF-CHECK EXERCISES
I. Direction: Write the correct word in the blank.
1. __________ is a method wherein the raw ingredient passes through a machine and injecting a
precise amount of curing solutions using needles.
2. If brine salting is used, the ratio is _______ by weight wherein one part of salt is added to four (4)
parts of the fish.
3. __________ usually consist of aromatic vegetable substances used for seasoning the food.
4. If drying salting, to make brine, you use 1:3 by weight or you add _________ of the salt to
________ parts of fish.
5. __________ curing is a method wherein a mixture of salt and other ingredients are rubbed in meat,
stored in a controlled humidity temperature.
6. __________ is another type of binder which contain water soluble protein which aids in the
emulsification of ingredients like dried whey.
7. __________ is also one of the curing ingredients that may help to preserve the food because of its
antiseptic value and have an acetic acid.
8. __________ also known as saltpeter or salitre.
9. If __________ salt is used, the ratio is 1:7 by weight wherein on part of salt is added to seven (7)
parts of fish.
10. Sugar is a ___________ ingredient in a curing formula which counteracts saltiness.

II. Direction: Read and understand each question carefully. Choose the letter of the correction answer
then write your answer on the space provided.
_____1. 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 d. vinegar
_____ 2. What method of curing involves soaking of meat in a salty brine?
a. Dry Curing b. Injecting c. Salting d. wet curing/marinating
_____ 3. What food processed makes food savory? This method significantly extends the life of a
processed food before it spoils.
a. Curing b. Marinating c. Salting d. Smoking
_____ 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. Which of the following curing ingredients used as a binder that contain water soluble
protein?
a. binders b. emulsifiers c. fillers d. sugar
_____ 6. What hastens the color production due to chemical reaction of nitrates?
a. acid b. salt c. spices d. sugar
_____ 7. Anna has no refrigerator to use in preserving the meat she bought from the market, what
ingredient she must use to preserve the meat.
a. acid b. nitrates c. salt d. water
_____ 8. How many tablespoons of coarse salt is needed in preparing a curing mixture for 2 kilos of
chicken longganisa?
a. 1 tbsp b. 2 tbsp c. 3 tbsp d. 4 tbsp
_____ 9. How does dry curing method with a mixture of salt and other ingredients should be stored?
a. It should be stored at a cold temperature.
b. It must be stored in a controlled humidity temperature.
c. It can be stored both in cold and hot temperatures.
d. All of the above.
_____ 10. Richard started his salted egg business in their town. He prepared 4 kilos of coarse salt and
water for the brine solution; how many tray/s of duck eggs are required in the mixture?
a. 4 trays b. 3 trays c. 2 trays d. 1 tray