The following are characteristics of quality vegetables, except;

Overcooking of vegetable results to

Market forms wherein it preserve and prolong the shelf life of vegetables

Vegetables that have undergone little or no processing from the time they were harvested to the time they were marketed or sold is ___________________

HACCP stands for ___________

It refers to a problem that could be risk to the consumer which may result in hazardous (dangerous) food being consumed.

This kitchen tool is made to easily remove the scales attached to the skin of a fish that will be prepared and cooked.

This tool is used to pull out and remove the bone out of the fish without slipping.

A type of shellfish or animal living in water that has a segmented shell and jointed legs

Tilapia is an example of_____________

Which of the following types of mollusk has only one shell?

It refers to the paired nostrils in fish and it is used to detect the odors in water.

Which of the following fish is high in fat?

Which of the following shellfish have hard shells over the back of the body and along with the claws but hard softer shells covering on the lower part of the body and legs?

“Cephalo” means head and “Poda”-means_____

The following are examples of Bivalve except; 

A market form of shellfish where in one or both shells are removed.

What cooking method is suited to fat fish.

Which of the following enhances baked fish when served?

The following are characteristics of fresh fish except;

A. .Oysters have rough, irregular shells

B. Flesh of oyster is extremely soft and delicate and contains a high percentage of water.

A. Eyes of fish should be bright, clear, and full

B. Gills of fish should be white and free from slime.

A. Whole or Round fish are those marketed with only the entrails removed.

B. Fillet fish are scaled and eviscerated, usually with the head, tail, and fins are removed.

A. All shrimps should smell fresh and sweet.

B. Live crabs should be kept alive until cooked

A. Leafy vegetables should be the old ones, must be bright in color, and are not wilted

B. Vegetables should be fresh and free from dir