Tle 3

Question 1

Is the most important curing ingredient. It makes up the
bulk of the curing mixture because it is not only a good preservative but it provides the most desirable flavor

Answer 1

Salt

Question 2

3 types of salt found locally

Answer 2

Solar salt
Refined salt
Pangasinan salt

Question 3

Acts as solvent in the preparation of curing mixture or brine solutions.

Answer 3

Water

Question 4

Is a secondary ingredient in curing formula which counteracts saltiness. It enhances the flavor of the product and aids in lowering the pH of the cure.

Answer 4

Sugar

Question 5

Saltpeter is the natural mineral source of the chemical potassium nitrate, KNO3.

Answer 5

Nitrate and nitrite

Question 6

Is added for flavor but it also has some antiseptic value. It aids in promoting the shelf life of the finished product

Answer 6

Vinegar

Question 7

Are aromatic vegetable substances used for seasoning of food.

Answer 7

Spices

Question 8

Are intentional additives. These are added for economical reasons and they improve the finished product characteristics such as texture, appearance, slice ability and plumpness

Answer 8

Binders emulsifier and fillers

Question 9

Are additives which when dissolved bind meat particles together and hold moisture during processing and or subsequent reheating Examples of these are dried skim milk, ce. flour, starch, and carrot flour.

Answer 9

Binders

Question 10

Are binders that contain water soluble protein which serve as fillers for added weight. Examples are cereal grains and textured vegetable protein.

Answer 10

Fillers

Question 11

Are binders that contain water soluble proteins which aid in the emulsification of ingredients. Example is dried whey.

Answer 11

Emulsifiers

Question 12

10%

Answer 12

1:9

Question 13

20%

Answer 13

1:4

Question 14

25%

Answer 14

1:3