11. What is the most curing ingredient that is also good not just on preservation, but in providing a desirable flavor?
A.Splces
B. Sugar
C. Salt
D. Water

12. What type of ingredient that has antiseptic value and has acetic acid content of 4.5% to 5.0%
A. Vinegar
B. Spices
C. Ascorbic Acid
D. Fillers

13. What type of ingrédient that acts as a solvent for the preparation of curing mixtures or brine solutions?
A.Spices
B. Sugar
C. Salt
D. Water

14. What type of binders that contain water soluble protein that serve as fillers for added weight?
A. Emulsifiers
B. Binders
C. Ascorbic Acid
D. Fillers

15. What type of salt is the most suitable for meat curing, but has the least amount of impurities
A. Solar
B.Coarse
C. Refined
D. Pangasinan​