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2 Kenji TLE Food Preservation Part 2
Quiz by Deniega, Megumi Kaye D.
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It is the process of using salt, acid, sugar, and nitrites or nitrates which make it similar to pickling but the difference is it is used for MEAT and FISH
It is the method of CHILLING FOODS to at least 0o F to slow the oxidation process and inhibit the growth of microorganisms that cause spoilage.
It is a process of PACKING FOOD wherein AIR IS KEPT OUT.
It is a complementary process to curing that improves flavor and appearance, and can act as a drying agent.
It is a method of storing foods in an environment wherein the temperature, humidity, and light are controlled.
It is the method of CHILLING FOODS to at least 0o F to slow the oxidation process and inhibit the growth of microorganisms that cause spoilage.
It is the process of using salt, acid, sugar, and nitrites or nitrates which make it similar to pickling but the difference is it is used for MEAT and FISH
It is a complementary process to curing that improves flavor and appearance, and can act as a drying agent.
It is a process of PACKING FOOD wherein AIR IS KEPT OUT.
It is a method of storing foods in an environment wherein the temperature, humidity, and light are controlled.