Week 5 Lesson 4: Name:____________________________

Topic: Importance of Submerging Fish in the Curing Solution while Curing Section:_____________Date:__________
A. Answer the following questions.
What are the two types of Salt-Curing?
1._________________________________and 2. ___________________________________
3. Which of the following method used for fatty fish?
a. Dry salting b. Pickle curing c. Salt curing d. Salted fish
4.Which of the following process of reducing water activity through the addition of chemicals, such as
salt, sugars, or acid?
a. Brine solution b. Curing c. Dry salting d. Osmosis
5. It is used in curing the fish to be salted, by lowering the moisture.
a.) salt curing b.) pickle curing c.) salt d.) dry salting
B.Identify the following pictures, write DS if it is Dry-salting and write PC if it is Pickle-curing.
1._________ 4. _________
2._________ 5. _________
3._________

Week 5 Lesson 4: Name:____________________________

Topic: Importance of Submerging Fish in the Curing Solution while Curing Section:_____________Date:__________
A. Answer the following questions.
What are the two types of Salt-Curing?
1._________________________________and 2. ___________________________________
3. Which of the following method used for fatty fish?
a. Dry salting b. Pickle curing c. Salt curing d. Salted fish
4.Which of the following process of reducing water activity through the addition of chemicals, such as
salt, sugars, or acid?
a. Brine solution b. Curing c. Dry salting d. Osmosis
5. It is used in curing the fish to be salted, by lowering the moisture.
a.) salt curing b.) pickle curing c.) salt d.) dry salting
B.Identify the following pictures, write DS if it is Dry-salting and write PC if it is Pickle-curing.
1._________ 4. _________
2._________ 5. _________
3._________

Week 5 Lesson 4: Name:____________________________

Topic: Importance of Submerging Fish in the Curing Solution while Curing Section:_____________Date:__________
A. Answer the following questions.
What are the two types of Salt-Curing?
1._________________________________and 2. ___________________________________
3. Which of the following method used for fatty fish?
a. Dry salting b. Pickle curing c. Salt curing d. Salted fish
4.Which of the following process of reducing water activity through the addition of chemicals, such as
salt, sugars, or acid?
a. Brine solution b. Curing c. Dry salting d. Osmosis
5. It is used in curing the fish to be salted, by lowering the moisture.
a.) salt curing b.) pickle curing c.) salt d.) dry salting
B.Identify the following pictures, write DS if it is Dry-salting and write PC if it is Pickle-curing.
1._________ 4. _________
2._________ 5. _________
3._________