III. Identify the following steps for salting, curing and smoking III. Identify the following steps for salting, curing and smoking __________________ 1. This process involves the removal of the scales from __________________ 1. This process involves the removal of the scales from the fish using a blunt knife, scaler, or any improvised scaler. the fish using a blunt knife, scaler, or any improvised scaler. __________________ 2. This process involved the removal of organs, viscera or __________________ 2. This process involved the removal of organs, viscera or guts through the operculum. guts through the operculum. __________________ 3. It is done to leach out the blood. __________________ 3. It is done to leach out the blood. __________________ 4. This process involves the removal of bones and spines __________________ 4. This process involves the removal of bones and spines that are embedded in the flesh. that are embedded in the flesh. III. Complete the following sentences. III. Complete the following sentences. 1-3) Sorting is a process where the fish are segregated or classified according to 1-3) Sorting is a process where the fish are segregated or classified according to ___________________, ________________________, and ____________. ___________________, ________________________, and ____________. 4-8) Grading is the process of evaluating the raw materials based on their 4-8) Grading is the process of evaluating the raw materials based on their organoleptic organoleptic characteristics such as _______________________, characteristics such as _______________________, ______________, and __________________ or even ____________________. ______________, and __________________ or even ____________________. 9) The part of the fish that resembles a plate-like shape that covers the fills is called ____________________________. 9) The part of the fish that resembles a plate-like shape that covers the fills is called ____________________________. 10) Fish is a protein-rich food and is considered a good alternative to ____________ in terms of protein content. 10) Fish is a protein-rich food and is considered a good alternative to ____________ in terms of protein content. GRADE 11 – TVL (FOOD PROCESSING) GRADE 11 – TVL (FOOD PROCESSING) QUIZ #1 QUIZ #1 NAME _________________________________ DATE __________________ NAME _________________________________ DATE __________________ SECTION __________________________ SECTION __________________________ TEACHER: JAYNAROSE R. IBAYAN TEACHER: JAYNAROSE R. IBAYAN LESSON 2: PREPARING EGGS LESSON 2: PREPARING EGGS I. MATCHING TYPE. Classify the fish according to species. Match Column A with Column B. Write the letter of the correct answer on the space provided. A B ______ 1. Fimbriated herring a. galunggong ______ 2. Long-tailed nemipterids b. hasa-hasa ______ 3. Round scad c. tamban ______ 4. Indian sardines d. dalumpani ______ 5. Short-bodied mackerels e. bisugo ______ 6. Big-eyed scad f. dilis and tuakang ______ 7. Yellow-fin g. albacora ______ 8. Slipmouth h. matang baka ______ 9. Anchovies i. tunsoy I. MATCHING TYPE. Classify the fish according to species. Match Column A with Column B. Write the letter of the correct answer on the space provided. A B ______ 1. Fimbriated herring a. galunggong ______ 2. Long-tailed nemipterids b. hasa-hasa ______ 3. Round scad c. tamban ______ 4. Indian sardines d. dalumpani ______ 5. Short-bodied mackerels e. bisugo ______ 6. Big-eyed scad f. dilis and tuakang ______ 7. Yellow-fin g. albacora ______ 8. Slipmouth h. matang baka ______ 9. Anchovies i. tunsoy II. Identify the following characteristics of fish. Write F if it describes a fresh fish and S if it is stale. _____ 1. Pale or dull pink gills _____ 2. Has a clear, bright bulging eyes _____ 3. Too slimy, slightly transparent _____ 4. Belly walls still intact _____ 5. Has a fresh fishy odor _____ 6. Slightly sunken eyes, protruding _____ 7. Has a bright, reddish colored gills _____ 8. Has a firm flesh and texture _____ 9. Ruptured belly, viscera protruding _____ 10. Has a clear, transparent slime II. Identify the following characteristics of fish. Write F if it describes a fresh fish and S if it is stale. _____ 1. Pale or dull pink gills _____ 2. Has a clear, bright bulging eyes _____ 3. Too slimy, slightly transparent _____ 4. Belly walls still intact _____ 5. Has a fresh fishy odor _____ 6. Slightly sunken eyes, protruding _____ 7. Has a bright, reddish colored gills _____ 8. Has a firm flesh and texture _____ 9. Ruptured belly, viscera protruding _____ 10. Has a clear, transparent slime