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Salting and Curing Techniques Test

This document contains a pre-test and post-test about salting and curing procedures and techniques used for food preservation. The pre-test has 10 fill-in-the-blank questions about topics like salting, brining, curing, smoking, and osmosis. Answer options are provided for the questions. The post-test is identical to the pre-test.

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Analeen Nolasco
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339 views2 pages

Salting and Curing Techniques Test

This document contains a pre-test and post-test about salting and curing procedures and techniques used for food preservation. The pre-test has 10 fill-in-the-blank questions about topics like salting, brining, curing, smoking, and osmosis. Answer options are provided for the questions. The post-test is identical to the pre-test.

Uploaded by

Analeen Nolasco
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
  • Pre-Test: Provides a pre-test on Salting and Curing Procedures and Techniques, containing multiple-choice questions to assess knowledge of food preservation.
  • Post-Test: Contains a post-test on Salting and Curing Procedures and Techniques, similar in format to the pre-test, designed to evaluate learning progression.

Z.C SKILLS ACADEMY INC.

SAN JOSE GUSU ZAMBOANGA CITY


FOOD PROCESSING
PRE-TEST

NAME : __________________________________ DATE : ___________

Salting and Curing Procedures and Techniques

A:Fill in the blank. Choose the best answer from the options given below.

________1. Preservation of food with dry edible salt.

________2. Methods of preserving food which is simply salt dissolve in water.

________3. Methods of preserving food as the salt takes water from the fish
being allowed to drain away.

________4. A process with the aim of drawing moisture out of the food.
________5. Used in meat processing to generate a pinkish shade and to extend
shelf life.

________6. It serves a variety of functions. It thickens food and stabilizes the


texture of processed foods.

________7. The exposure of cured meat and fish products to smoke for the
purposes of preserving them.

________8. This will keep the fish from birds and other animal when drying fish

________9. Drawing moisture out of the food, can prevent the growth of __.

________10.Technique used to prevent food from spoiling.

FOOD PRESERVATION BACTERIA POLYTHENE/ NET SALTING

SMOKING SODIUM PHOSPHATE CURING SALT

OSMOSIS KENCH SALTING BRINING


Z.C SKILLS ACADEMY INC.
SAN JOSE GUSU ZAMBOANGA CITY
FOOD PROCESSING
POST-TEST

NAME : __________________________________ DATE : ___________

Salting and Curing Procedures and Techniques

A:Fill in the blank. Choose the best answer from the options given below.

________1. Preservation of food with dry edible salt.

________2. Methods of preserving food which is simply salt dissolve in water.

________3. Methods of preserving food as the salt takes water from the fish
being allowed to drain away.

________4. A process with the aim of drawing moisture out of the food.
________5. Used in meat processing to generate a pinkish shade and to extend
shelf life.

________6. It serves a variety of functions. It thickens food and stabilizes the


texture of processed foods.

________7. The exposure of cured meat and fish products to smoke for the
purposes of preserving them.

________8. This will keep the fish from birds and other animal when drying fish

________9. Drawing moisture out of the food, can prevent the growth of __.

________10.Technique used to prevent food from spoiling.

FOOD PRESERVATION BACTERIA POLYTHENE/ NET SALTING

SMOKING SODIUM PHOSPHATE CURING SALT

OSMOSIS KENCH SALTING BRINING

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