1. What is the most important curing ingredient? a. Salt
b. Sugar
C. Spices
d. Water

2. What do you call to the additives which bind meat particles together?
a. Binder
b. Emulsifiers
C. Fillers
d. Flour

3. What ingredient use for curing, salting and smoking that hastens the color production?
a. Binder
b. Spices
c. Ascorbic acid
d. Water

4. What ingredients of food processing that acts as solvent in the preparation of brine solutions. a. Ascorbic acid
b. Lemon
c. Vinegar
d. Water

5. What kind of salt that is most suitable for meat curing and has least amount of impurities.
a. Coarse salt
b. Refined salt
c. Solar salt
d. Pink salt​