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O que tem nesta roleta (52 opções)

• 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.