Food Processing 9 - Offline

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.