SCT 11 NAME: _____________________________

The Definitive Guide to Traditional Food Preparation and Preservation

1. What does soaking do?

2. Why is sprouting seeds beneficial?

3. Fermentation is caused by the enzymatic actions of what types of organisms?

4. What two beneficial things do fermentation products do to food?

5. What vitamin does the process of nixtamalization make available?

6. What characteristic of a food substance is increased by pounding?

7. Drying food preserves it by protecting it from what?

8. How does salt curing preserve food?

9. Smoking dries out the meat, but additionally smoke contains phenolic compounds that bind to the surface of the food and act as _____________________________________ .