Name: ______________________Year & Section: _____________Date: _______ Score: ________

Filling-in the Blanks: Fill in the blanks with the right answers:
1. Food plant origin can be used as additives for _______________.
2. Brine is a solution of salt and ________________.
3. Proteins are held in a colloidal state in a _______________.
4. Curing is done by dry salting, fermentation in brine or salting without _______________.
5. Fermentation is the anaerobic oxidation of carbohydrates by _______________.
6. The preservation of food in brine and vinegar with or without _______________.
7. Pectin is a substance found in fruits responsible in the jellying point of the jelly with a ___________.
8. Food safety is the assurance that food will not cause harm to the _____________.
9. PPE are protective covering worn by food handlers to prevent contamination of the ___________.
10. HACCP allows the processors/regulator to look at what happens during the process to ______________.

Name: ______________________Year & Section: _____________Date: _______ Score: ________

Filling-in the Blanks: Fill in the blanks with the right answers:
1. Food plant origin can be used as additives for _______________.
2. Brine is a solution of salt and ________________.
3. Proteins are held in a colloidal state in a _______________.
4. Curing is done by dry salting, fermentation in brine or salting without _______________.
5. Fermentation is the anaerobic oxidation of carbohydrates by _______________.
6. The preservation of food in brine and vinegar with or without _______________.
7. Pectin is a substance found in fruits responsible in the jellying point of the jelly with a ___________.
8. Food safety is the assurance that food will not cause harm to the _____________.
9. PPE are protective covering worn by food handlers to prevent contamination of the ___________.
10. HACCP allows the processors/regulator to look at what happens during the process to ______________.

Name: ______________________Year & Section: _____________Date: _______ Score: ________

Filling-in the Blanks: Fill in the blanks with the right answers:
1. Food plant origin can be used as additives for _______________.
2. Brine is a solution of salt and ________________.
3. Proteins are held in a colloidal state in a _______________.
4. Curing is done by dry salting, fermentation in brine or salting without _______________.
5. Fermentation is the anaerobic oxidation of carbohydrates by _______________.
6. The preservation of food in brine and vinegar with or without _______________.
7. Pectin is a substance found in fruits responsible in the jellying point of the jelly with a ___________.
8. Food safety is the assurance that food will not cause harm to the _____________.
9. PPE are protective covering worn by food handlers to prevent contamination of the ___________.
10. HACCP allows the processors/regulator to look at what happens during the process to ______________.
Name: ______________________Year & Section: _____________Date: _______ Score: ________

Filling-in the Blanks: Fill in the blanks with the right answers:
1. Food plant origin can be used as additives for _______________.
2. Brine is a solution of salt and ________________.
3. Proteins are held in a colloidal state in a _______________.
4. Curing is done by dry salting, fermentation in brine or salting without _______________.
5. Fermentation is the anaerobic oxidation of carbohydrates by _______________.
6. The preservation of food in brine and vinegar with or without _______________.
7. Pectin is a substance found in fruits responsible in the jellying point of the jelly with a ___________.
8. Food safety is the assurance that food will not cause harm to the _____________.
9. PPE are protective covering worn by food handlers to prevent contamination of the ___________.
10. HACCP allows the processors/regulator to look at what happens during the process to ______________.

Name: ______________________Year & Section: _____________Date: _______ Score: ________

Filling-in the Blanks: Fill in the blanks with the right answers:
1. Food plant origin can be used as additives for _______________.
2. Brine is a solution of salt and ________________.
3. Proteins are held in a colloidal state in a _______________.
4. Curing is done by dry salting, fermentation in brine or salting without _______________.
5. Fermentation is the anaerobic oxidation of carbohydrates by _______________.
6. The preservation of food in brine and vinegar with or without _______________.
7. Pectin is a substance found in fruits responsible in the jellying point of the jelly with a ___________.
8. Food safety is the assurance that food will not cause harm to the _____________.
9. PPE are protective covering worn by food handlers to prevent contamination of the ___________.
10. HACCP allows the processors/regulator to look at what happens during the process to ______________.

Name: ______________________Year & Section: _____________Date: _______ Score: ________

Filling-in the Blanks: Fill in the blanks with the right answers:
1. Food plant origin can be used as additives for _______________.
2. Brine is a solution of salt and ________________.
3. Proteins are held in a colloidal state in a _______________.
4. Curing is done by dry salting, fermentation in brine or salting without _______________.
5. Fermentation is the anaerobic oxidation of carbohydrates by _______________.
6. The preservation of food in brine and vinegar with or without _______________.
7. Pectin is a substance found in fruits responsible in the jellying point of the jelly with a ___________.
8. Food safety is the assurance that food will not cause harm to the _____________.
9. PPE are protective covering worn by food handlers to prevent contamination of the ___________.
10. HACCP allows the processors/regulator to look at what happens during the process to ______________.
Name: ______________________Year & Section: _____________Date: _______ Score: ________

Filling-in the Blanks: Fill in the blanks with the right answers:
1. Food plant origin can be used as additives for _______________.
2. Brine is a solution of salt and ________________.
3. Proteins are held in a colloidal state in a _______________.
4. Curing is done by dry salting, fermentation in brine or salting without _______________.
5. Fermentation is the anaerobic oxidation of carbohydrates by _______________.
6. The preservation of food in brine and vinegar with or without _______________.
7. Pectin is a substance found in fruits responsible in the jellying point of the jelly with a ___________.
8. Food safety is the assurance that food will not cause harm to the _____________.
9. PPE are protective covering worn by food handlers to prevent contamination of the ___________.
10. HACCP allows the processors/regulator to look at what happens during the process to ______________.

Name: ______________________Year & Section: _____________Date: _______ Score: ________

Filling-in the Blanks: Fill in the blanks with the right answers:
1. Food plant origin can be used as additives for _______________.
2. Brine is a solution of salt and ________________.
3. Proteins are held in a colloidal state in a _______________.
4. Curing is done by dry salting, fermentation in brine or salting without _______________.
5. Fermentation is the anaerobic oxidation of carbohydrates by _______________.
6. The preservation of food in brine and vinegar with or without _______________.
7. Pectin is a substance found in fruits responsible in the jellying point of the jelly with a ___________.
8. Food safety is the assurance that food will not cause harm to the _____________.
9. PPE are protective covering worn by food handlers to prevent contamination of the ___________.
10. HACCP allows the processors/regulator to look at what happens during the process to ______________.

Name: ______________________Year & Section: _____________Date: _______ Score: ________

Filling-in the Blanks: Fill in the blanks with the right answers:
1. Food plant origin can be used as additives for _______________.
2. Brine is a solution of salt and ________________.
3. Proteins are held in a colloidal state in a _______________.
4. Curing is done by dry salting, fermentation in brine or salting without _______________.
5. Fermentation is the anaerobic oxidation of carbohydrates by _______________.
6. The preservation of food in brine and vinegar with or without _______________.
7. Pectin is a substance found in fruits responsible in the jellying point of the jelly with a ___________.
8. Food safety is the assurance that food will not cause harm to the _____________.
9. PPE are protective covering worn by food handlers to prevent contamination of the ___________.
10. HACCP allows the processors/regulator to look at what happens during the process to ______________.
Name: ______________________Year & Section: _____________Date: _______ Score: ________

Filling-in the Blanks: Fill in the blanks with the right answers:
1. Food plant origin can be used as additives for _______________.
2. Brine is a solution of salt and ________________.
3. Proteins are held in a colloidal state in a _______________.
4. Curing is done by dry salting, fermentation in brine or salting without _______________.
5. Fermentation is the anaerobic oxidation of carbohydrates by _______________.
6. The preservation of food in brine and vinegar with or without _______________.
7. Pectin is a substance found in fruits responsible in the jellying point of the jelly with a ___________.
8. Food safety is the assurance that food will not cause harm to the _____________.
9. PPE are protective covering worn by food handlers to prevent contamination of the ___________.
10. HACCP allows the processors/regulator to look at what happens during the process to ______________.

Name: ______________________Year & Section: _____________Date: _______ Score: ________

Filling-in the Blanks: Fill in the blanks with the right answers:
1. Food plant origin can be used as additives for _______________.
2. Brine is a solution of salt and ________________.
3. Proteins are held in a colloidal state in a _______________.
4. Curing is done by dry salting, fermentation in brine or salting without _______________.
5. Fermentation is the anaerobic oxidation of carbohydrates by _______________.
6. The preservation of food in brine and vinegar with or without _______________.
7. Pectin is a substance found in fruits responsible in the jellying point of the jelly with a ___________.
8. Food safety is the assurance that food will not cause harm to the _____________.
9. PPE are protective covering worn by food handlers to prevent contamination of the ___________.
10. HACCP allows the processors/regulator to look at what happens during the process to ______________.

Name: ______________________Year & Section: _____________Date: _______ Score: ________

Filling-in the Blanks: Fill in the blanks with the right answers:
1. Food plant origin can be used as additives for _______________.
2. Brine is a solution of salt and ________________.
3. Proteins are held in a colloidal state in a _______________.
4. Curing is done by dry salting, fermentation in brine or salting without _______________.
5. Fermentation is the anaerobic oxidation of carbohydrates by _______________.
6. The preservation of food in brine and vinegar with or without _______________.
7. Pectin is a substance found in fruits responsible in the jellying point of the jelly with a ___________.
8. Food safety is the assurance that food will not cause harm to the _____________.
9. PPE are protective covering worn by food handlers to prevent contamination of the ___________.
10. HACCP allows the processors/regulator to look at what happens during the process to ______________.