Q1 M3 - PREPARING THE RAW MATERIALS

It is the assessment of the overall quality of food using several characteristics. Grading can also be defined as sorting according to quality.

• Assessment
• Grading
• Selecting
• Sorting

It is the classification of raw materials into categories based on individual physical properties such as color, density, shape, size, and weight.

• Assessment
• Sorting
• Grading
• Selecting

It involves introducing salt into the flesh of fish or meat to extend its shelf-life.

• Salting
• Seizing
• Selecting
• Rooting

It is a type of curing that submerges the meat or fish in a brine solution.

• Brining
• Icing
• Freezing
• Salting

It is a traditional method of salting eggs among Asian countries. Clay from the termite mound is added to salt and water.

• Paste Coating Method
• Brining
• Salting
• Freezing

It is the movement of water or other solvents from a region of low solute concentration to a region of high solute concentration.

• Osmosis
• Freezing
• Salting
• Pasting

Good quality fish should have a _____________ smell.

• Distinctive
• Strong
• Mild fresh
• Felty

Meat is fresh and quality if it is which means__________________.

• Not too tough and soft
• Tough but not soft
• Softer
• Not too tough nor too soft

_____________ gills with clearly marked rays are indication of good quality of fish.

• Uniformly red
• Bluish red
• Dull red
• Reddish yellow

For fresh eggs, the yolk should be round, firm, and _______ in color.

• Yellowish
• Yellow
• Light
• Yellow- orange