1. The technique which converts raw food items into well-cooked and preserved eatables
2. The most common technique used in modern world to preserve or process the food both on commercial and domestic basis
3. Addition of a combination of salt, sugar and either nitrate or nitrite to meat or fish with the aim of drawing moisture out of the food
4. The process of converting carbohydrates to alcohol or to organic acids using microorganisms, such as yeasts or bacteria
5. The process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.

A. Freezing
B. Curing
C.fermentation
D.food processing
E.pickling
F.salting​