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Tle Reviewer #2

This document discusses various tools and methods used in food preparation and preservation. It lists items like refrigerators, scales, different types of salt, food thermometers, and gloves. It also covers concepts like the candling method for grading eggs, how brine solutions are used to cure meat and make salted eggs, and the different USDA quality grades for beef and pork. Multiple choice and enumeration questions are included to test understanding of curing methods and how pickle solutions are introduced into meat.

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39 views

Tle Reviewer #2

This document discusses various tools and methods used in food preparation and preservation. It lists items like refrigerators, scales, different types of salt, food thermometers, and gloves. It also covers concepts like the candling method for grading eggs, how brine solutions are used to cure meat and make salted eggs, and the different USDA quality grades for beef and pork. Multiple choice and enumeration questions are included to test understanding of curing methods and how pickle solutions are introduced into meat.

Uploaded by

koko dump
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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TLE 8: REVIEWER #2

1. Freezer and Refrigerator:


- It is used in maintaining the freshness of raw materials at a low or ambient
temperature.

2. Weighing Scale:
- It is a measuring tool used to weigh products such as meat, vegetables, or
fruits.

3. Fleur Del Salt:


- This type of salt is also known as flower salt, and it is the most expensive
salt.

4. Food Thermometer:
-  It is used to measure the internal temperature of meat, especially roasts and
steaks, and other cooked foods.

5. Red Hawaiian Salt:


- This salt is best used for flavoring meats and vegetables.

6. Pickling Salt:
- Salt does not contain any added iodine.

7. Salinometer:
- It is an instrument used to measure salinity or dissolved salt content in a
brine solution.

8. Candling Method
- This method used to grade the interior of the egg.
9. Salt:
- White crystalline substance that is used for seasoning or preserving food.

10.Measuring Spoon:
- It is used to measure an amount of an ingredient, either liquid or dry.

11.Disposable Gloves:
-  It is used to prevent bare-hand contact while preparing food.

12.Albumen:
- The white of the egg is called

13.Air Cell:
- It is the empty space between the shell and the white, usually found at the
bigger end of the egg

14.Prime:
-  It is the highest quality grade of beef.

15.Salting Method:
- Food preservation is used in salted egg.

II. TRUE OR FALSE

1. TRUE- The ingredients used in pickle curing are sugar, nitrate, salt,
phosphate, and ascorbic acid.
2. TRUE- Quality grades of Pork depend on its color, texture and marbling.

3. FALSE- Water is added to a dry cure.

4. FALSE- In stitch pumping, a pickle solution is injected into an artery


and distributed throughout the cut via the vascular system..

5. TRUE- Salt and water are needed ingredients to make a brine solution.

6. FALSE- The select is still high-quality beef that has less marbling than
Prime.

7. TRUE- The brine solution can be used to make salted eggs.

8. FALSE- Porkchop is best used for making tocino.

9. TRUE- Sugar can be used as food preservation.

III. ENUMERATION
1-2. What are the two types of curing?
- PICKLE CURING/ WET CURING
- DRY CURING

3-6. What are the four ways of introducing the pickle solution into the meat?
- STITCH PUMPING, ARTERY PUMPING, TUMBLING/MASSAGING,
VAT CURING

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