Name: Reyzeal B.

Dugenia
Group: 1
Module Title: Processing food by salting, curing and smoking

Self-Check 1.1-1
I. II. III.
1. A 1. Measuring Spoon 1. B
2. C 2. Casserole 2. A
3. B 3. Measuring Cups 3. E
4. C 4. Butcher 4. F
5. D 5. Fermentation Vat 5. C
6. Chopping Board 6. D
7. Colander Bowl
8. Food Tongs
9. Thermometer
10. Refractometer

Self-Check 1.1-2
I.
1. To ensure that all surfaces are
1. Sanitation II.
cleaned on a regular basis and
2. Microorganism
6. Sanitation in Dining Area reduces the risks of
3. Spoilage
7. Sanitation in the Kitchen transferring bacteria or other
4. Cleaning
8. Scaping pathogens from unclean
5. Disinfection
9. Soaking surface to clean equipment
10. Emersing such as cutting board or tools.
11. Immersion 2. Heat Sanitizing
12. Steaming Chemical Sanitizing

Self-Check 1.2.1 Self-Check 1.2.2

1. False 1. Poultry Meat
2. False Non-iodized salt
3. True Sugar
4. True Cure
5. True Food Grade Plastic
6. False Smoker
Wood Chips
Cheese Cloth
Airtight Container

2. For food Preservation

Self-Check 1.2.3
1. Lean tissues, fatty tissues, connective tissues and bone.
2. Muscle fiber size.
3. The type and quantity of connective tissue.
4. The young animals
5. Age and fats
6. White (collagen), Yellow (elastin)
7. Collagen
8. Marbling
9. Because they contribute to tenderness, juiciness and flavor.
10. Shape of the bone
Self-Check 1.2.4
1. D
2. C
3. B

1. Mix brine over low heat until salt and sugar dissolved. Let cool completely.
2. Submerge fish in brine. Let rest in the fridge for 6-10 hours or overnight.
3. Remove fillets and lightly rinse before smoking. Put dress and sprinkle with paprika.
4. Preheat smoker and add wood chips. Smoke fish for about 3 hours or until the internal temperature reaches 160
degrees F.
Self-Check 1.2.5
I.
1. True II. III.
2. False
1. A 1. Gills – bright red, covered with
3. False
2. D clean slime odor fresh.
4. False
3. A 2. Vent – pink, not protruding
5. True
4. C 3. Belly Walls – intact
5. D 4. Eyes – bright, full, bulging
5. Scales – compete, adhere
tightly to the skin
Completion Test
1. Initial Preparation
2. Hygienically and carefully
3. Fillet
4. Block Fillet
5. Single Fillet
6. Gutted Fish
7. Increase the surface area
8. Boned fish
9. Boneless fish
10. Dressed Fish
Self-Check 1.3-1 Self-Check 1.4-3
1. Salt 1. Whole
2. Osmosis 2. Split
3. Brine 3. Fillet and strips
4. Preservative 4. Thick
5. Proteolytic 5. 30
6. Flavor and texture 6. 5
7. Concentration 7. Water
8. Microbial 8. Rate
9. Sugar, spice and saltpere 9. Less
10. Lessen, appetizing, energy 10. Denatured and coagulated
11. Spices 11. Weight
12. Bright red
13. Flavoring agents
14. Salt Self-Check 1.5-1
15. Extenders
16. Binders 1. Warm water
17. Sugar 2. Stiff brush
3. Oversoak
Self-Check 1.4.1 4. Mold growth
5. Room
1. Dry salt curing
6. American
2. Tapa, Tucino and Longganiza
7. Heavy Fog
3. Refrigerator
8. Escape
4. 38 degrees F
9. 15 to 24
5. Bloody liquid
10. 15, Brownish
6. 5, 2 to 3
11. Cool
7. Brine curing
12. Rancidity
8. Soaking or immersing
13. Melt
9. Clean and free
14. 110 degrees – 118 degrees F
10. Boil
15. Cooked
11. 36 to 38 degrees F
16. 5
12. Dry salt curing
17. Hung-up
13. Myoglobin
18. 5
14. Nitrites
19. 10
15. PH 5.0 to 5.4, oxygen, reduce condition
20. Chinese
Self-Check 1.4-2
1. 3,1
2. 2 coarse
3. Mix
4. Pig, 4-5 inches
5. 1-2