ppt FFP.pptx
- 2. A substance dissolved in another substance. Answer: Solute
- 3. The mixture of salt and water Answer: Brine Solution
- 4. Refers to constant stirring of the brine Answer: Agitation
- 5. Substances added to food to prevent or inhibit the growth of spoilage organisms. Answer: Preservatives
- 6. A kind of table salt that contains small amount of potassium iodide and dextrose as a dietary supplement to prevent thyroid disease. Answer: Iodized salt
- 7. A white crystalline combination of acid and base. Answer: salt
- 8. Refers to the method of preservation and flavoring processes in meat and fish by the combination of salt, sugar and nitrate or nitrite. Answer:Curing
- 9. The essential ingredient in salting. Answer: salt
- 10. Give at least 3 types of salt. Answer: table salt, unrefined salt, refined salt, pepper corn, sea salt
- 11. The self digestion of the fish due to enzymes naturally present in the digestive tract of the fish resulting to partial liquefaction and softening of the fish flesh. Answer: Autolysis
- 12. A method of curing in which moisture is removed through natural or artificial means. Answer: Drying
- 13. A state of being infected with germs or microorganisms or made impure with contaminants. Answer: Contaminant
- 14. Means to place under water or cover with water. Answer: submerge