Preserving Fish 2 Flashcards
1
Q
subjected to smoke to impart desired flavor and color of the fish.
A
Smoking
2
Q
Methods of Smoking (3)
A
- Salting
- Drying
- Hot Treatment
3
Q
immersed in brine solution.
A
Salting
4
Q
artificial or natural method of smoking.
A
Drying
5
Q
subjected to a 29.40Β°C to 32.30Β°C.
A
Hot Treatment
6
Q
fish is treated with vinegar condiment and spices to improve its flavor and lengthen in shelf life.
A
Picking & Spicing
7
Q
hydrolyzation of protein in the tissues of fish.
A
Fermentation
8
Q
Ways of Preserving Fish (9)
A
- Freezing
- Refrigeration
- Chilling
- Salting
- Dehydration
- Drying
- Smoke Curing
- Picking & Spicing
- Fermentation
