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