It measure large capacity of liquid ingredients, Measuring pitcher, Beaker/graduated cylinder, Measuring spoon, pitcher, Measuring piitcher, Measuring pitcheer, It controlled heat smoked, houssesmoke, smookehouse, smokehouse, housesmoke, smokehousee, smokehousse, Recommended temperature range for chilled meat, -1 to 4 degree celcius, 1 to 4 degree fahrenheit, 1 to 4 degree celcius, -1 to 4 degree fahrenheit, 1 to 4 degreee celcius, 1 to 4 degre celcius, What is the characteristic of stale fish, bulging belly, pink gills, bulging belly, red gills, bulging belly, pink - red gills, bulging belly, white gills, bulgiing belly, white gills, bulging belly, white giils, To have an accurate data in weighing what will you do?, weigh using standard device, weigh using improvise device, weigh them before and after cleaning, estimate their weight, weigh using unofficial device, weigh using similar device, A tool is used in lifting hot glass container, scissor, knife, tong, whisk, thong, tongg, A tool use for preparing a large batch of fish sauce and salted fish, wooden barrel, basin, oak barrel, earthen pot, wodden barrel, wooden bareel, Used to measure the salt concentration, sallinometer, salenometer, salinometter, salinometer, saliinometer, salinomiter, Red tide is primarily caused of what organism?, plankton, dinoflagellates, algae, cockroach, dinoflagelates, dinoflagillates, Characterize of fresh fish, Flesh is firm, once pressed the impression disappear, pale pink, scales are slimy, eyes are sunken or sleepy, flesh is fer, once pressed impression disappear, Flesh is firm, once pressed the impression will appear, Serve as protection from dirt while working, apronn, wedding gown, laboratory gown, clothing, laboratory gawn, laborratory gown, Use to measure small amount of dry ingredients like spices, measuring spoon, measuring pitcher, measuring teaspoon, measuring cup, measuring poon, meeasuring spoon, Measure the sweetness of curing products, fractomer, refractometer, thermometer, salinometer, rifractometer, refractomiter, For washing and preparing fish, oak barrel, wooden barrel, earthen jar, basin, bacin, bassin, It is the ropey-like strands attached to yolk, chalaza, albumen, shell, chalaxa, chalasa, chaleyza, A center of an egg that provides protein, yok, yolk, albumen, chalaza, yowk, yollk, the yolk is round, firm, and stands high, while the egg white is thick and does not spread much and the shell has no stain, Grade AA, Grade A, Grade B, Grade C, Grade E, Grade AAA, the egg sinks and lies flat at the bottom of the bowl, spoiled egg, frozen egg, dried egg, fresh egg, flesh egg, freshh egg, This is consider as the cheapest and common form of an egg , egg shell, in sheel, in shell, egg sheel, en shell, in shelle, No longer alive but it the head, feet and internal organ are still intact, whole poultry, dressed poultry, ready to cook poultry, live poultry, wole poultry, whole poulttry, This is consider as the most intelligent poultry, goose, chicken, turkey, peacock, goosse, geesse, Internal organ that consist gizzard, heart and liver, intrail, entrail, offal, viscera, extrail, entraiil, Meat and egg are consider as a?, live poultry, carcass, meat, poultry product, poulltry product, poulttry product, It is the process of removing or separating the skin of any poultry carcass, deboning, deskinning, slicing, chopping, diskinning, deskining, It is the process of removing or separating the bone from the meat, deboning, deskinning, slicing, chopping, diboning, debonning, It is the process of cutting the meat across the fiber line, deboning, deskinning, slicing, chopping, slising, sliccing, Cut meat into uneven pieces, chopping, slicing, deskinning, deboning, chapping, choping, After slaughtering animals, the edible muscle used for food is called what?, poultry, entrail, carcass, meat, meet, mate, palatability, tenderness, juiciness what does it describe? , quantity of meat, quality of meat, quantitative of meat, quantifying of meat, quaality of meat, quality of meet, It serve as the cover of gills, oprculum, operculum, openculum, opercullum, opperculum, operculium, firm or stiffness of fish, fresh, stale, flabby, flaky, flavvy, flebby, A process of removing the internal organ, visceration, evisceration, scaling, descaling, evesceration, evesciration, A vendor separates galunggong, tilapia, and bangus into different baskets. What is the basis of this grouping?, species of fish, variety of fish, sizes of fish, characteristic of fish, speciies of fish, speciesh of fish, isa long-term preservation to enhanced flavor and prolong the shelf life of the meat, fermenting, smoking, salting, curing , culling, corring, on of the curing agent use enhance the savory taste of their processed soup without significantly altering the recipe, spices, monosodium glutamate, ingredients, texture vegetable protein, monosodiom glutamate, monosodium gluetamate, it directly apply or by means of rubbing the dry spices to the meat surface, injection curing, combination, dry curing, immersion or cover, dray curing, dreiy curring, technique involves directly applying salt to the fish, or also known as "binuro", dry salting to make brine, dry salting, kench salting, brine salting, kinch salting, kech salting, it give sweetness and counteract the harshness of salt, salt, sugar, molasses, honey, sugarr, suggar, one of the method of curing by directly into the meat either by pumping or injecting , immersion , dry, combination , injection , enjection, injecttion, tinabal a cebuano term utilize a specific ratio, 1-4, 1:4, 1=4, 1+4, 1:-4, 1:+4, methods relies primarily on reducing water activity to prevent spoilage by adding the oldest ingredients, salting, smoking, drying, dehydrating, solting, sallting, Drey notice that one of the fish has clear, bright, and bulging eyes. What does this indicate about the fish, The fish is old and spoiled, The fish is frozen, The fish is stale, The fish is fresh, THe fish is frish, The fish is fressh, Hanna buys tilapia and bangus for lunch. These aquatic animals are classified as what?, shell fish, fish, bivalves, univalves, fist, fis.

Drey

by
Print
Embed

Leaderboard

Visual style

Options

Switch template

)
Continue editing: ?