Food Processing Crossword Puzzle

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.