All of the following are common ingredients in processing food by curing except:

Select one:

a. Yeast
b. Seasoning
c. Nitrites
d. Extenders

It is a French culinary phrase which means “to put everything in place.”

Select one:
a. Mise-en-place
b. La position
c. Mise-en-scene
d. A la carte
Refer to the following statements and choose which of the letters corresponds to the nature of the
statements:

Statement I: Cold smoking adds flavor to a product while simultaneously cooking it at a lower
temperature and a longer duration.
Statement II: Hot smoking adds flavor to a product while simultaneously cooking it at a higher
temperature and a shorter duration.
Statement III: Cold smoking is done at temperatures 20 to 30°C.

Select one:
a. Only Statement III is incorrect.
b. Only Statement II is incorrect.
c. Only Statement I is incorrect.
d. All statements are correct.

True or False: Smoke from burning wood contains compounds that inhibit bacteria, while heat from fire
causes drying.
Select one:

a. True
b. False

__________ is a method of food processing that involves the application of nitrates and nitrites as well
as other ingredients to inhibit the growth of microorganisms.
Select one:

a. Dry salting
b. Curing
c. Brining
d. Paste coating
___________ is the movement of water or other solvent from a region of low solute concentration to a
region of high solute concentration.
Select one:

a. Water Activity
b. Evaporation
c. Osmosis
d. Precipitation

A lightweight, transparent plastic bag used to package processed foods. It is water and temperature
resistant.
Select one:

a. Egg tray
b. Plastic wrap
c. Polyethylene bag
d. Plastic food container