
Q1 M3 - PREPARING THE RAW MATERIALS
Authored by Sloth Master
Biology
5th Grade
Used 2+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
It is the assessment of the overall quality of food using several characteristics. Grading can also be defined as sorting according to quality.
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
It is the classification of raw materials into categories based on individual physical properties such as color, density, shape, size, and weight.
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
It involves introducing salt into the flesh of fish or meat to extend its shelf-life.
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
It is a type of curing that submerges the meat or fish in a brine solution.
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
It is a traditional method of salting eggs among Asian countries. Clay from the termite mound is added to salt and water.
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
It is the movement of water or other solvents from a region of low solute concentration to a region of high solute concentration.
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Good quality fish should have a _____________ smell.
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