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Food Processing 8
Quiz by Russell Galang
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
It’s where almost all of the bird’s “white meat” is found
Meat is darker and contains more oil than breast meat, making it a juicier cut that’s much more forgiving when slightly overcooked.
Don’t make the meatiest cut, but they can still pack plenty of crunch and flavor.Â
Being an excellent source of calcium, chicken _________ are an awkward piece of meat with plenty of flavor.
There’s some meat with a lot of bone and other tissues. It’s a staple for home-made chicken broths where it’s boiled down at high temperatures for at least a few hours, and their high fat content adds moisture to a dish.
What part of Beef cut is the image?
Are cut from the curved portion closer to the spine.
Slicing it into thin strips of bacon is just one of the many ways cook for diners. A roast or barbeque is optimal for getting good flavor and texture out of this piece of meat.
A very nice cut in Pork.
Arguably the toughest, cheapest cut of beef. Located in front of the brisket at the cow’s forearm, this beef cut is notable for its sinewy dryness.
In a processing plant is a primary concern of all food  processing firms.
Known as the National Solid Waste Management Act as issued as part on WOW
Significant likely hazard for this product if not sufficiently controlled.
Provides a certificate of accreditation and a certificate of  HACCP implementation to plants.
Which of the following options is acquired by eating contaminated food?Â
Which of the following options refers to the science of good health that signifies cleanliness and freedom from the risk of infectious diseases?Â
Which of the following options below defines as the assurance that food will not cause harm to the consumer when it is prepared?
Which of the following options does not belong to the group?
The following options are activities that need to be refrained by the people who are engaged in food handling except.
What is the fifth step in handwashing techniques?
It is a systematic procedure of producing a record for referenceÂ
Why is it necessary to determine the unit cost of the product? Â
How much is the net profit if the total sales is ₱275.00 and the cost of the product is ₱264.50? Â
If the unit cost of the product is ₱35.00, how much is the selling price if 75% is added to the unit cost?
What items are added to determine the cost of product? Â
