Fish processing

Question 1

this is checked to avoid overheating

Answer 1

Machine temperature

Question 2

this must be checked to guarantee that the equipment/machine which is operated by water or other liquids moving through pipes under pressure will function well

Answer 2

Hydraulic fluid

Question 3

this is being checked to make sure no machine parts are deteriorating or defective due to everyday use

Answer 3

Wear and surface condition

Question 4

this needs to be checked to see to it that there are no broken parts in an equipment or machine which will cause the breakdown of the machine or as a source of leak

Answer 4

Crack

Question 5

this is checked to prevent accidental release of gas, water, oil, etc. from the machine

Answer 5

Leak detection

Question 6

this refers to the back-and-forth movement of machines and equipment like drive motors, bearings, and gears

Answer 6

Vibration

Question 7

this is checked to minimize wear and tear of parts by washing, drying and lubricating machine parts.

Answer 7

Corrosion

Question 8

this must be checked to guarantee that there are no livewires exposed during the operation of equipment which may result to short circuits or electrocution and even fire.

Answer 8

Electric insulation

Question 9

refers to the proper setup and arrangement of the resources that will be put and used in the said fish processing plant. Plant layout defends on the building or available space and its size and shape

Answer 9

Plant Layout

Question 10

This activity includes sorting and grading raw materials according to size, species, and quality. It also includes segregating suitable from unsuitable ones

Answer 10

Receiving

Question 11

This includes preparatory steps such as washing, eviscerating, cutting, brining, and pre-cooking the fish by steaming, blanching, or broiling.

Answer 11

Preparation

Question 12

This activity involves the final processing and complete sterilization of the processed finished product

Answer 12

Processing/sterilizing.

Question 13

The purpose of this activity is to give the correct information about the product.

Answer 13

Labeling

Question 14

This _______activity involves wrapping or enclosing food and fish products in bottles or in cans for the purpose of protecting and preserving the finished products.

Answer 14

Packaging

Question 15

_______room is provided for storing finished products such as canned/ bottled fish, smoked fish, salted fish, pickled fish and other processed fishery products. Proper _______ will also extend the shelf life of the product.

Answer 15

Storing

Question 16

Attractive package gives _________ to the consumer / buyer.

Answer 16

good eye appeal

Question 17

are not flexible or elastic which are used for retail packaging

Answer 17

Hard plastics

Question 18

are classified into two groups, namely, basic and laminates

Answer 18

Films

Question 19

consist of single layers film.

Answer 19

Basic Films

Question 20

contain two or more basic films glued or bonded together by heat or adhesive

Answer 20

Laminate

Question 21

may be defined as taking off oxygen from the container during sealing to preserve the products.

Answer 21

Vacuum Packaging

Question 22

means any place where the product produced.

Answer 22

Land

Question 23

is anything essential and is used by a person in the production of goods or services.

Answer 23

Capital

Question 24

pertains to the measure of the work done by a person in creating a manufactured output.

Answer 24

Labor

Question 25

The cost of the worker is called

Answer 25

wage or salary

Question 26

is the number of raw materials which were not fit for use in the production process.

Answer 26

Spoilage

Question 27

is material that did not pass the requirements of the client.

Answer 27

Reject

Question 28

is a person or organization that employs people. They usually manage the business.

Answer 28

Employer

Question 29

are employed for wages or salary, especially at nonexecutive level. They work for production

Answer 29

Employees