8. Which of the following is a curing ingredient?
a. Isolate
c. pickling
b. refined salt
d. sugar concentration
9. Which of the following is not a function of curing ingredients?
a. improve the water binding capacity
b. improve the taste
c. improve the meat color
d. decrease water holding capacity
10. What ingredient stabilizes the color of cured meat?
a. ascorbic acid
C. sugar
b. phosphate
d. spices
11. It refers to the method of preservation and flavoring processes in meat and fish by
the combination of salt, sugar and nitrate or nitrite.
a. curing
c. pickling
b. salting
d. smoking
12. It is a mixture of salt and water.
a. ascorbic acid
c. brine solution
b. nitrate
d. emulsifiers
13. This food preservation method preserved food by drawing water out of the food
and preventing bacteria from growing and further spoiling the food.
a. curing
c. pickling
b. salting
d. smoking​