Food Processing Crossword Puzzle

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SALTING : a curing fish which is integrated in almost all methods of preserving fish with salt as the chief preservative.
DRYING :  a method of curing in which moisture is removed through natural or artificial means.
SMOKING : a smoke – curing method of preserving fish by the application of smoke with the aid of salting, drying and heat treatment.
PELLICLE : a glossy film substance imparted to the fish that aids in giving the fish desirable smoke color.
CONTAMINATION : a state of being infected with germs or microorganisms or made impure with contaminants.
FERMENTING : a method suitable for small fishes with fish paste (bagoong) and fish sauce (patis) as end products.
SUBMERGE : means to place under water or cover with water.
DRYING SALTED FISH : a fishery product which is dried first before it is salted as in dry salting of alamang or small shrimp.
FISH CURING: a method of preserving fish and other fishery products by means of salting, drying and dehydration, smoking and pickling.
ISTHMUS : the part that joins the lower jaw of the mouth of a fish and the breast which is located at the lower end of the operculum.
KENCH SALTED FISH: refers to a heavily salted fish locally known as binuro.
OSMOSIS : the process whereby moisture from the fish is removed while salt enters it through the skin as semi – permeable membrane.
AUTOLYSIS : the self digestion of the fish due to enzymes naturally present in the digestive tract of the fish resulting to partial liquefaction and softening of the fish flesh.
CONTAMINANT : a substance that makes other substances like air, water, or food impure. They include germs and microorganisms that infect the food.
CURING SOLUTION : a mixture of salt and water which is used to cure or treat fish.

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QUESTIONS LIST:

salting : a curing fish which is integrated in almost all methods of preserving fish with salt as the chief preservative.
drying : a method of curing in which moisture is removed through natural or artificial means.
smoking : a smoke – curing method of preserving fish by the application of smoke with the aid of salting, drying and heat treatment.
pellicle : a glossy film substance imparted to the fish that aids in giving the fish desirable smoke color.
contamination : a state of being infected with germs or microorganisms or made impure with contaminants.
fermenting : a method suitable for small fishes with fish paste (bagoong) and fish sauce (patis) as end products.
submerge : means to place under water or cover with water.
drying salted fish : a fishery product which is dried first before it is salted as in dry salting of alamang or small shrimp.
fish curing: a method of preserving fish and other fishery products by means of salting, drying and dehydration, smoking and pickling.
isthmus : the part that joins the lower jaw of the mouth of a fish and the breast which is located at the lower end of the operculum.
kench salted fish: refers to a heavily salted fish locally known as binuro.
osmosis : the process whereby moisture from the fish is removed while salt enters it through the skin as semi – permeable membrane.
autolysis : the self digestion of the fish due to enzymes naturally present in the digestive tract of the fish resulting to partial liquefaction and softening of the fish flesh.
contaminant : a substance that makes other substances like air, water, or food impure. they include germs and microorganisms that infect the food.
curing solution : a mixture of salt and water which is used to cure or treat fish.