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.

SIM (Indole): 1. Explain the incubation conditions 2. Explain the reagents being added 3. Explain the observations in SIM (Indole) 4. Explain the interpretations in SIM (Indole)

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List the steps in wine making.

Make an accurate colored of what you observed on the mannitol salt agar plate.

1. Name of the product 2. Predominant ingredient by weight 3. Serving size 4. How many total number of servings are there in one container 5. What is the fortification or enrichment status of the product 6. What is in one serving in terms of following criteria that is a) Is it high in particular nutrients if so which ones b) reliable source of any nutrients? If so, which ones? c) Reduced in calories or any nutrients? If so which ones? 7. Is your chosen product free of fat, sodium or sugar or other food nutrients If so, describe below: FREE OF LOW IN VERY LOW IN Attach the picture of label to the worksheet and upload Nutrition Class

If there is growth and a color change in the Mannitol Salt Plate, which microorganism is it most likely to be? Staphrlococcus aureus O Streptococcus faecalis O Staphylococcus epidermidis Streptococcus agalactiae

Is starch hydrolysis lab test a efficient test for a unkown intestinal bacteria.

O The following is a Mannitol Salt Agar plate. What does the growth on this plate indicate? www TAN ASM's MicrobeLibrary Reynolds lactose metabolism tolerance of the dyes and chemicals in the agar tolerance of the salt mannitol metabolism

Which of the following test will be useful for initial distinction between Which of the following test will be useful for initial distinction bet Salmonella and Escherichia? Lactose fermentation in MacConkey Motility H2S production in Indole medium Glucose fermentation in KIA