Which of the following should be the first step in

15. Which of the following should be the first step in curing meat?
a. chill meat at 3 degrees Celsius to 4 degrees Celsius
b. chill meat at 2 degrees Celsius to 5 degrees Celsius
c. chill meat at 2 degrees Celsius to 4 degrees Celsius
d. chill meat at 1 degree Celsius to 4 degrees Celsius
16. What is the best thing to do if the raw material is infested or spoiled?
17. Which of the following is used for curing?

18. Which of the following is the first to do in curing chicken?
19. What raw material is described below?
 The flesh is pink.
 There is no foul odor.
 The skin is compact
 does not separate.
a. egg b. fish c. meat d. poultry
20. Which of the following is the best quality of poultry? 21. Which one describes the best quality of an egg? 22. What is the main ingredient in curing? 23. Which of the following ingredients in curing should not be changed according to its standard measurement?
a. rock salt b. curing salt c. epsom salt d. coarse salt