5. What is the difference between dry salting and brine salting? A. Dry salting is soaking the raw ingredient in salt solution while brine salting is rubbing the salt directly in the food. B. Dry salting is rubbing the salt directly in the food while brine salting is soaking the raw ingredient in salt solution. C. Dry salting is for dry products while brine salting is for wet products. D. Dry salting is for wet products while brine salting is for dry products.
5. What is the difference between dry salting and brine salting? A. Dry salting is soaking the raw ingredient in salt solution while brine salting is rubbing the salt directly in the food. B. Dry salting is rubbing the salt directly in the food while brine salting is soaking the raw ingredient in salt solution. C. Dry salting is for dry products while brine salting is for wet products. D. Dry salting is for wet products while brine salting is for dry products.
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
Related questions
Question
Given the following raw main ingredients choose rhe possible food preservation method to be used and the product that can be made
Transcribed Image Text:D. All of the above.
5. What is the difference between dry salting and brine salting?
A. Dry saiting is soaking the raw ingredient in salt solution while
brine salting is rubbing the salt directly in the food.
B. Dry salting is rubbing the salt directly in the food while brine
salting is soaking the raw ingredient in salt solution.
C. Dry salting is for dry products while brine salting is for wet
products.
D. Dry salting is for wet products while brine salting is for dry
products.
Learning Task 2: Given the following raw main ingredients, choose the
possible food preservation method to be used and the product that can be
made. Write your answers on a separate sheet of paper.
Way of Food
Preservation
Raw Ingredient
Product
(Drying, Salting,
Freezing)
Eggs
Fish
Mango
Pork
Strawberry
PIVOT 4A CALABARZON
Expert Solution
This question has been solved!
Explore an expertly crafted, step-by-step solution for a thorough understanding of key concepts.
This is a popular solution!
Trending now
This is a popular solution!
Step by step
Solved in 2 steps
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Recommended textbooks for you
Human Anatomy & Physiology (11th Edition)
Biology
ISBN:
9780134580999
Author:
Elaine N. Marieb, Katja N. Hoehn
Publisher:
PEARSON
Biology 2e
Biology
ISBN:
9781947172517
Author:
Matthew Douglas, Jung Choi, Mary Ann Clark
Publisher:
OpenStax
Anatomy & Physiology
Biology
ISBN:
9781259398629
Author:
McKinley, Michael P., O'loughlin, Valerie Dean, Bidle, Theresa Stouter
Publisher:
Mcgraw Hill Education,
Human Anatomy & Physiology (11th Edition)
Biology
ISBN:
9780134580999
Author:
Elaine N. Marieb, Katja N. Hoehn
Publisher:
PEARSON
Biology 2e
Biology
ISBN:
9781947172517
Author:
Matthew Douglas, Jung Choi, Mary Ann Clark
Publisher:
OpenStax
Anatomy & Physiology
Biology
ISBN:
9781259398629
Author:
McKinley, Michael P., O'loughlin, Valerie Dean, Bidle, Theresa Stouter
Publisher:
Mcgraw Hill Education,
Molecular Biology of the Cell (Sixth Edition)
Biology
ISBN:
9780815344322
Author:
Bruce Alberts, Alexander D. Johnson, Julian Lewis, David Morgan, Martin Raff, Keith Roberts, Peter Walter
Publisher:
W. W. Norton & Company
Laboratory Manual For Human Anatomy & Physiology
Biology
ISBN:
9781260159363
Author:
Martin, Terry R., Prentice-craver, Cynthia
Publisher:
McGraw-Hill Publishing Co.
Inquiry Into Life (16th Edition)
Biology
ISBN:
9781260231700
Author:
Sylvia S. Mader, Michael Windelspecht
Publisher:
McGraw Hill Education