SPIN THE WHEEL

Isi roda ini (52 pilihan)

1. Defined as the method of preserving fish by means of salting, drying, smoking and pickling.
2. How many principles involved in fish curing?
3. In your understanding, what is salting in fish curing?
4. In salting, this process makes microorganisms inactive.
5. This is done by directly applying granules of salt to the fish.
6. What is the other term for dry salting?
7. BONUS POINTS
8. What is brine salting?
9. This is a process of salting small fish.
10. This is used to remove the scales of the fish.
11. This is used to measure the salinity or concentration of brine solution.
12. Exposing the fish to the heat of the sun or mechanical driers.
13. Fish is sliced and spread on a try or mat and exposed to the sun and dry.
14. This is the preservation of food in sealed cans or glass containers.
15. Give atleast 1 packaging material.
16. BONUS POINTS
17. Wjy is it important to preserve only fresh and quality fish?
18. It lengthens the life of food.
19. This is cooking the fish to a very low temperature without freezing it.
20. This method is employed for large storage of fish.
21. What is the first procedure in drying?
22. This is used in determining the velocity of the wind in sun drying.
23. A combination of other methods of process such as sun drying, brining, and boiling.
24. Give the two methods of storing fish in using low temperature.
25. Give 2 examples of fish pickling.
26. Refers to the preparation of seafood and freshwater fish for human consumption.
27. Are sold just as they come from the water?
28. BONUS POINTS
29. What is dressed fish?
30. Are the two sides of the fish cut lengthwise away from the backbone and held together by the uncut flesh and skin of the belly.
31. What is butterfly fillet?
32. What kind of market form of fish in which the edible portion is only 86 percent.
33. How would you identify the freshness of the fish based on the eyes?
34. BONUS POINTS
35. If the gills has a faded red color then the fish is fresh. True or false?
36. How would you identify the freshness of the fish through the smell?
37. What is putrefaction?
38. Give 2 common causes of fish spoilage
39. Why do you think that fish acquire load of bacteria in the gills and on it's surface?
40. Why do you think that high temperature favours chemical spoilage?
41. BONUS POINTS
42. BONUS POINTS
43. It is a device placed vertically, and it provides a digital reading of the fish quality, whether it is aged or fresh.
44. It is the third step of the fish preparation
45. The fifth step of the fish preparation.
46. It includes the quality assessment of fish by the sense of sight, smell, touch etc.
47. Why do you think that black spots occur in the fish?
48. Name the three types of fish spoilage.
49. Give at least 2 methods on how to asses the quality of your fish.
50. BONUS POINTS
51. What is the temperature of cold smoking?
52. Give atleast 1 problem in pickling.