Food Processing 9 Summative #2 - 4th Quarter

It is the across section of a fish cut approximately at right angles to the backbone or cut from dressed fish similar to chunks.

• Steaks

• Fillets

• Dressed fish

• Drawn fish

What kind of fillet is in the picture?

• Cross-cut Fillet

• Block Fillet

• Butterfly Fillet

• Quarter-Cut Fillet

It is transported and marketed alive where all parts are intact.

• Steaks

• Drawn Fish

• Live Fish

• Dressed Fish

These are small elongated chunks of uniform size and thickness cut from the fleshy portion of the fish.

• Sticks

• Single fillet

• Butterfly

• Quarter-cut

It is a modification of sun drying in which the sun’s rays are collected inside a specially designed equipment.

• Oven Drying

• Heat Drying

• Solar Drying

• Electric Drying

It produces a better-quality dried products than any other method off drying.

• Electric Dehydrator

• Sun Dryer

• Oven Dryer

• Artificial Dehydrator

It is one of the oldest methods of food preservation and was used by prehistoric people in sun-drying.

• Solar drying

• Dehydration

• Preservation

• Drying

What do you call the process of removing the internal organs of the fish?

• Cleaning

• Skinning

• Dressing

• Evisceration

This is done by removing skin along backbone and cutting off a narrow strip of skin to the entire length of

the backbone.

• Skinning

• Cutting

• Eviscerating

• Dressing

What do you call the date marked on most food which talks about quality than safety.

• Best Before Date

• Manufacturing Date

• Expiration Date

• Use-by Date