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