PPT 1 Flashcards
It is a method of freezing the surface of poultry meat using mist of liquid prior to storage in an air blast freezer or cold storage room
a. Liquid immersion freezing
b. Liquid spray freezing
c. Conveyor tunnel freezing
d. All of the above
d. Liquid spray freezing
Changes in the flavor of meat, fish, or poultry during freezing is due to the
a. Change in temperature of the product
b. Oxidation of fats
c. Microorganisms that were killed during storage
d. None of the above
b. Oxidation of fats
If a poultry products is stored at a temperature of 35-40°F, the product quality can be maintained within
a. 1 to 2 months
b. 1 to 2 days
c. 1 to 2 hours
d. None of the above
b. 1 to 2 days
It is a flesh obtained from domesticated animals.
a. Carcass
b. Meat
c. Giblets
d. None of the above
b. Meat
It is the meat obtained from hogs
a. beef
b. pork
c. veal
d. none of the above
b. pork
It is the meat of sheep that is less than one year old.
a. Lamb
b. Muttons
c. Chevon
d. None of the above
a. Lamb
It is the meat from rabbit
a. Lapan
b. Vension
c. Chevon
d. None of the above
a. lapan
It is the method used in preserving meat.
a. Smoking process
b. Refrigeration
c. Freeze drying
d. Irradiation
e. All of the above
f. None of the above
f. all of the above
Which of the a following is true?
a. When beef is stored at lower temperature it will have longer storage life than when cold stored at higher temperature
b. Storing beef at lower temperature will reduce its storage life
c. Storing beef at higher temperature will increase its storage life
d. All of the above
a. When beef is stored at lower temperature it will have longer storage life than when cold stored at higher temperature
It is a meat of less than one-year old cattle.
a. Beef
b. Veal
c. Carabeef
d. All of the above
b. veal
Myoglobin content in meat is responsible for
a. Odor of meat after cold storage
b. Appearance of meat
c. Color of meat
d. Two of the above
e. All of the above
f. None of the above
d. Two of the above
Which of the following is true in cold storage of meat?
a. Extreme temperature fluctuation during defrosting contributes to short storage life of the meat
b. Freezing meat and its subsequent frozen storage improves the quality of meat products
c. Proper handling of meat prior to freezing reduces the quality of frozen products
d. None of the above
a. Extreme temperature fluctuation during defrosting contributes to short storage life of the meat
It is the process of allowing meat to hang at temperature of 0 to 3°C to create tenderizing effect before freezing.
a. Aging
b. Freezing
c. Tempering
d. None of the above
a. aging
Freezer burn in meat product is a result of
a. Storing meat product in a freezer with plastic sheet to prevent moisture loss
b. Storing meat product without plastic sheet at low relative humidity
c. Proper handling of meat prior to freezing reduces the quality of frozen products
d. None of the above
b. Storing meat product without plastic sheet at low relative humidity
The recommended time for storing beet cuts at -18°C is
a. 6 to 12 months
b. 3 to 4 months
c. 1 to 2 months
d. None of the above
a. 6 to 12 months
It is a method of freezing shrimp into an agitated cold brine solution of a fixed concentration and temperature
a. Blast freezing
b. Immersion freezing
c. Tunnel freezing
d. None of the above
b. immersion freezing
At -18°C scallop meat have a frozen storage life of
a. 1 – 2 months
b. 3 – 6 months
c. 7 – 12 months
d. None of the above
c. 7 – 12 months
Ground beef can be stored at -18°C within a period of
a. 6 to 12 months
b. 3 to 4 months
c. 1 to 2 months
d. None of the above
b. 3 to 4 months
ASHRAE is the acronym for
a. Association of Heat, Refrigeration, and Air Conditioning Engineers
b. American Society of Heating, Refrigerating, and Air Conditioning Engineers
c. Association of Sensible Heating, Refrigeration, and Air Cooling Engineers
d. None of the above
b. American Society of Heating, Refrigerating, and Air Conditioning Engineers
An equipment that is used to clean, cool, heat, humidify, or dehumidify air
a. Air heat exchanger
b. Air conditioner
c. Air-cooled condenser
d. All of the above
b. Air conditioner
The process of removing moisture from air
a.Dehydration
b. Air suction
c. Dehumidify
d. All of the above
c. dehumidify
It is the most popular refrigerant used for refrigeration system.
a. R-12 (Dichlorodifluoromethane)
b. R-22 (Monochlorodifuoromethane)
c. R-502 (mixture of R-22 and R-115)
d. All of the above
a. R-12 (Dichlorodifluoromethane)
A popular refrigerant for low temperature refrigeration systems.
a. R-12 (Dichlorodifluoromethane)
b. R-22 (Monochlorodifuoromethane)
c. R-502 (mixture of R-22 and R-115)
d. All of the above
c. R-502 (mixture of R-22 and R-115)
It is the process by which air is cooled, cleaned, and circulated.
a. Air conditioner
b. Air conditioning
c. Air cooling and cleaning
d. All of the above
b. Air conditioning
Air conditioning system wherein the condenser is located separately from the evaporator and uses an interconnecting refrigerant lines.
a. Split-system air conditioning system
b. Package equipment air conditioning system
c. All of the above
d. None of the above
a. Split-system air conditioning system
It is the cooling equipment of air conditioner.
a. Condenser
b. Evaporator
c. Compressor
d. Expansion valve
b. Evaporator
Operating temperature of evaporator in an air-conditioning system
a. 20°F
b. 40°F
c. 60°F
d. All of the above
b. 40°F
Condenser efficiency of an air conditioner can be increased by
a. Reducing the condenser surface area
b. Increasing the amount of refrigerant flowing in the condenser
c. Increasing the condenser surface area
d. None of the above
b. Increasing the amount of refrigerant flowing in the condenser
Refrigerated-air conditioning is used in
a. Hot temperature with high humidity
b. Hot temperature with high or low humidity
c. Hot temperature with low humidity
d. None of the above
b. Hot temperature with high or low humidity
It is the source of electrical pressure
a. battery
b, thermocouple
c. generator
d. all of the above
d. all of the above
Percentage energy conversion of an average farm electric motor
a. 60 %
b. 75 %
c. 90 %
d. None of the above
b. 75 %
It is the rate of converting energy
a. Power
b. Power factor
c. Work
d. None of the above
a. Power
It is the portion of electric conductor that extends from service-entrance switch to a certain group of outlets or to a single outlet.
a. Branch circuit
b. Wire
c. Fuse
d. All of the above
a. Branch circuit
A device use to protect branch circuit form overloading.
a. Service entrance switch
b. Circuit breaker
c. Magnetic starting switch
d. All of the above
b. Circuit breaker
Another term used for circuit breaker
a. Switch box
b. Fuse
c. Service entrance switch
d. All of the above
b. Fuse
An item commonly referred to as convenient outlet
a. Junction box
b. Switch
c. Receptacle
d. All of the above
c. receptacle
It is the number of wattage required by an electrical equipment in use in the building.
a. Electrical load
b. Power load
c. Total load
d. All of the above
a. Electrical load
The minimum load design value for feeder-line and service-entrance switch for general purpose barn
a. 3 watts/ft2 + 1320 watts/hp each motor
b. 5 watts/ft2 + 1320 watts/hp each motor
c. 10 watts/ft2 + 1320 watts/hp each motor
d. None of the above
a. 3 watts/ft2 + 1320 watts/hp each moto
Factors to consider in selecting feeder lines.
a. Size of wire to safely carry the current
b. Type and location of wire adapted to its surrounding
c. Size of wire to prevent excessive pressure loss or voltage drop
d. All of the above
d. All of the above