The conversion of sugar to alcohol using yeasts under anaerobic conditions to produce alcoholic beverages such as wine or beer.

Rids or reduces the number of microorganism on surfaces where food comes to, simply done with the use of sanitizing agent.

Fish which has been eviscerated or the entrails removed.

Cutting vegetables or fruits into small thin strips about ½ inch by 2 ½inches long.

The process involves the removal of fish skin. This is done by removing fish along backbone and cutting off a narrow strip to the entire length of the backbone.

Removing the cover of fruits or vegetables.

The meaty section of the fish removed from the backbone and ribs of the fish.

Cutting vegetables or fruits into smaller pieces with uniform cubes approximately½ inch to ¾ inch cube.

This is the flesh from one side of the fish.

Method of preservation that uses vinegar and spices.

Cutting/ chopping fruits or vegetables into very fine cuts.

These are fillets from flat fish i.e. sole fish, the fish from each side is removedas a single piece.

Classification of fruits and vegetables according to size and quality.

A section of a fish removed by cutting approximately at right angles to the backbone. Large fish are occasionally in this form.

Chemical substances used to eliminate microorganisms.

Used to measure the weight of fish/raw materials and ingredients neededin fish/food processing.

The coldest part of the refrigerator is used for storing perishable foods such as meat, fish and poultry.

The device with graduation designed to measure the amount liquid ingredients like brine solution, water, and the like.

Used to steam food and other raw materials. It can also be used in sterilizing bottles.

Set of criteria and specifications of quality of determining grades.

An optical instrument or device that measures concentration of sucrose and watersolution.

The lowest part of the refrigerator, fruits and vegetables are usually kept.

Serves as a guide for cutting fish, meat, and other ingredients. It may be plastic orwood.

Process of formulating and issuing of grades.

Are used to grate or shred vegetable, cheese and lemon rind

Fish with scales, fins, viscera, head and tail removed.

Used to check the temperature when pasteurizing vinegar.

Is a kitchen tool used to remove the outer layer of some vegetables such as potatoes, broccoli stalks, and carrots, and fruits such as apples and pears.

Measuring large and small quantities of solid and liquid ingredients.

Bacteria that can live without the presence of oxygen.

An instrument used to test the strength (salt content) of brines

These are the flesh from both sides of a single fish usually joined along the back.

Classification of fruits and vegetables according to kind and character

Fish which are usually sold in the round are of medium and small size.

Cutting fruits or vegetables diagonally.

These are small elongated chunk of uniform size and thickness cut from the fleshy portion of the fish.

A kitchen utensil used for cutting fish and other ingredients.

It is the central to all food operations which require water and therefore it should be placed where it will be accessible.

Used to boil water and sterilize glass jars and other kitchen utensils.

Containers where salted fish are placed and fermented.

Compute the net weight based on the weight of the fish before and after dressed. 

Weight of the fish before dressed= 225 g.

Weight of the fish dressed= 220g.

Compute the net weight based on the weight of the fish before and after dressed. 

Weight of the fish before dressed= 225 g.

Weight of the fish dressed= 220g.

Compute the net weight based on the weight of the fish before and after dressed. 

Weight of the fish before dressed= 258 g.

Weight of the fish dressed= 232 g.

Compute the net weight based on the weight of the fish before and after dressed. 

Weight of the fish before dressed= 258 g.

Weight of the fish dressed= 232 g.

Compute the net weight based on the weight of the fish before and after dressed. 

Weight of the fish before dressed= 199 g.

Weight of the fish dressed= 178 g.

Compute the net weight based on the weight of the fish before and after dressed. 

Weight of the fish before dressed= 199 g.

Weight of the fish dressed= 178 g.

Compute the net weight based on the weight of the fish before and after dressed. 

Weight of the fish before dressed= 157 g.

Weight of the fish dressed= 138 g.

Compute the net weight based on the weight of the fish before and after dressed. 

Weight of the fish before dressed= 157 g.

Weight of the fish dressed= 138 g.

Compute the net weight based on the weight of the fish before and after dressed. 

Weight of the fish before dressed= 338 g.

Weight of the fish dressed= 283 g.

Compute the net weight based on the weight of the fish before and after dressed. 

Weight of the fish before dressed= 338 g.

Weight of the fish dressed= 283 g.