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Tle🥲

Tle🥲
28問 • 1幎前
  • Precious Dinio
    • 通報

    問題䞀芧

  • 1

    Is any change in food which renders it unfit for eating.

    food spoilage

  • 2

    It caused by contamination and natural decayvwhich are both associatee with the growth of microorganisms

    food spoilage

  • 3

    Food spoilage can caused by reactions of food and its constituents, with

    oxygen and light

  • 4

    Is effective as preservatives because it reduces the water activity of foods.

    salt

  • 5

    Is the amount of unbound water availabel for microbial growtg and chemical reactions

    water activity

  • 6

    Draws water out of food and dehydrates it

    salt

  • 7

    all living things need _____ and cannot grow without it

    water

  • 8

    Salt has the ability to reduce water activity in food through a process of

    osmosis

  • 9

    Refers to the amount of Free and Non Chemically bound water in food that is available for microbial growth

    water activity

  • 10

    Is the movement of water or other solvents from a region of low solute concentration to a region of high solute concentration

    osmosis

  • 11

    In meat or fish moves out and bomds woth salt

    free or unbound water

  • 12

    Aka for water activity

    free or non chemically bound

  • 13

    Methods of salting

    dry salting, brining, paste coating

  • 14

    Directly rubing salt against the meat or fish

    dry salting

  • 15

    Dry salting often done to prepare fish when making

    daing or tuyo

  • 16

    Methods of food preservation in which salt is directly applied to food

    dry salting

  • 17

    Dry salting without adding any

    moisture or liquid

  • 18

    Dehydrates the food, which reduces the water activity and prevents bacterial growtg

    salt

  • 19

    Can last longer without refrigeration, making it ideal for regions with limited access to cold storage

    dry salted products

  • 20

    Can enhance the flavor, making it more savory but it also firms the texture due to moisture loss

    dry salting

  • 21

    How to perform dry salting

    select the product, prepare the salt, apply the salt, layering, storage, drying

  • 22

    Choose fresh and high quality fish meat or sea salt. For fosh, make sure it is cleaned, scaled and gutted. For meat trim the excess fat

    select the product

  • 23

    Use non idolized salt, such as kosher salt or sea salt. The amount of salt needed depends on the size and type of the product being salted. Generally, coarse salt works better for dry salting.

    prepare the salt

  • 24

    Rub the salt generously

    apply the salt

  • 25

    What to select for fish meat and vegetables

    fresh high quality

  • 26

    Select for fish

    cleaned scaled gutted

  • 27

    Non iodized salt

    kosher salt and sea salt

  • 28

    Works better in dry salting

    coarse salt

    • Mapehh blakk

    Mapehh blakk

    Precious Dinio · 40問 · 1幎前

    Mapehh blakk

    Mapehh blakk

    40問 • 1幎前
    Precious Dinio

    Mapehard

    Mapehard

    Precious Dinio · 14問 · 1幎前

    Mapehard

    Mapehard

    14問 • 1幎前
    Precious Dinio

    AP

    AP

    Precious Dinio · 29問 · 1幎前

    AP

    AP

    29問 • 1幎前
    Precious Dinio

    問題䞀芧

  • 1

    Is any change in food which renders it unfit for eating.

    food spoilage

  • 2

    It caused by contamination and natural decayvwhich are both associatee with the growth of microorganisms

    food spoilage

  • 3

    Food spoilage can caused by reactions of food and its constituents, with

    oxygen and light

  • 4

    Is effective as preservatives because it reduces the water activity of foods.

    salt

  • 5

    Is the amount of unbound water availabel for microbial growtg and chemical reactions

    water activity

  • 6

    Draws water out of food and dehydrates it

    salt

  • 7

    all living things need _____ and cannot grow without it

    water

  • 8

    Salt has the ability to reduce water activity in food through a process of

    osmosis

  • 9

    Refers to the amount of Free and Non Chemically bound water in food that is available for microbial growth

    water activity

  • 10

    Is the movement of water or other solvents from a region of low solute concentration to a region of high solute concentration

    osmosis

  • 11

    In meat or fish moves out and bomds woth salt

    free or unbound water

  • 12

    Aka for water activity

    free or non chemically bound

  • 13

    Methods of salting

    dry salting, brining, paste coating

  • 14

    Directly rubing salt against the meat or fish

    dry salting

  • 15

    Dry salting often done to prepare fish when making

    daing or tuyo

  • 16

    Methods of food preservation in which salt is directly applied to food

    dry salting

  • 17

    Dry salting without adding any

    moisture or liquid

  • 18

    Dehydrates the food, which reduces the water activity and prevents bacterial growtg

    salt

  • 19

    Can last longer without refrigeration, making it ideal for regions with limited access to cold storage

    dry salted products

  • 20

    Can enhance the flavor, making it more savory but it also firms the texture due to moisture loss

    dry salting

  • 21

    How to perform dry salting

    select the product, prepare the salt, apply the salt, layering, storage, drying

  • 22

    Choose fresh and high quality fish meat or sea salt. For fosh, make sure it is cleaned, scaled and gutted. For meat trim the excess fat

    select the product

  • 23

    Use non idolized salt, such as kosher salt or sea salt. The amount of salt needed depends on the size and type of the product being salted. Generally, coarse salt works better for dry salting.

    prepare the salt

  • 24

    Rub the salt generously

    apply the salt

  • 25

    What to select for fish meat and vegetables

    fresh high quality

  • 26

    Select for fish

    cleaned scaled gutted

  • 27

    Non iodized salt

    kosher salt and sea salt

  • 28

    Works better in dry salting

    coarse salt