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Posttest (Fish/Food Processing 8 Q3, Week 1-2)

This posttest covers topics related to fish and food processing including curing methods, curing salt composition, preservatives, salting ratios, and food additives. Some key points covered are: - Curing is a method that applies dry salt, brine or smoke to food as a preservative. - The composition of curing salt is typically 94-96% refined salt and 4-6% sodium nitrite. - Sugar acts as a preservative by lowering water activity and adding sweetness. - The recommended ratio for salting fish is 1 part salt to 7 parts fish by weight. - Spices are substances added to food to inhibit bacterial growth.

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Jon Graniada
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126 views2 pages

Posttest (Fish/Food Processing 8 Q3, Week 1-2)

This posttest covers topics related to fish and food processing including curing methods, curing salt composition, preservatives, salting ratios, and food additives. Some key points covered are: - Curing is a method that applies dry salt, brine or smoke to food as a preservative. - The composition of curing salt is typically 94-96% refined salt and 4-6% sodium nitrite. - Sugar acts as a preservative by lowering water activity and adding sweetness. - The recommended ratio for salting fish is 1 part salt to 7 parts fish by weight. - Spices are substances added to food to inhibit bacterial growth.

Uploaded by

Jon Graniada
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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POSTTEST (FISH/FOOD PROCESSING 8 Q3, WEEK 1-2)

1. It includes the application of dry salt, brine or pickle or smoke, which in a wider
sense, applies to any saline or acid preservative solution with some modifications.
What method is this?
A. curing B. drying
C. salting D. smoking
2. What is the composition of a curing salt?
A. 93% refined salt and 5% nitrite
B. 94% refined salt and 6% nitrite
C. 95% refined salt and 7% nitrite
D. 96% refined salt and 8% nitrite
3. It acts as a preservative mainly by increasing the thickness of the cured pickling
solution which lowers the water activity. It also adds sweetness to the product. What
is it?
A. salt B. spices
C. sugar D. vinegar
4. If the volume of fish to be salted is 700 grams, applying the Ratio 1:7, the amount of
salt to be used is?
A. 10g B. 30g
C. 80g D. 100g
5. What is the ratio of salt to fish if you are going to make a tinabal?
A. 1 part salt to 4 parts fish or 20% by weight
B. 2 parts salt to 4 parts fish or 20% by weight
C. 3 parts salt to 4 parts fish or 20% by weight
D. 4 parts salt to 4 parts fish or 20% by weight
6. It is a colorless or white crystalline compound known chemically as Sodium chloride
(NaCl). What is it?
A. salt B. spices
C. sugar D. vinegar
7. In dry salt curing the average amount of salt is?
A. 1 to 2 parts by weight of the fish
B. 1 to 3 parts by weight of the fish
C. 1 to 4 parts by weight of the fish
D. 1 to 5 parts by weight of the fish
8. What is the recommended level for iodized salt usage for both man and woman
prescribed by BFAD?
A. 150 micrograms of iodine per day
B. 160 micrograms of iodine per day
C. 170 micrograms of iodine per day
D. 180 micrograms of iodine per day
9. What is the required concentration of salt up to kill most of unwanted bacteria?
A. 10% B. 20%
C. 30% D. 40%
10. These are substances added to food to prevent or inhibit the growth of spoilage
organisms. What are these?
A. salt B. spices
C. sugar D. vinegar

Answer key:
1. A 6. A
2. B 7. C
3. C 8. A
4. D 9. B
5. A 10. B

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