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SALT, SMOKED FISH, PRODUCT, FINISH PRODUCT
1. In ______,other fishery products, small seashells, small stone and seaweeds are the spoilage.
2. Actual spoilage rejects and their corresponding percentage depend on the_____ to be made.
3. Data gathering on raw materials and ingredients is necessary to compute and calculate production input and output of________.
4.________ is the chef preservation curing fish through salting and smoking.
GODBLES
SALT, SMOKED FISH, PRODUCT, FINISH PRODUCT
1. In ______,other fishery products, small seashells, small stone and seaweeds are the spoilage.
2. Actual spoilage rejects and their corresponding percentage depend on the_____ to be made.
3. Data gathering on raw materials and ingredients is necessary to compute and calculate production input and output of________.
4.________ is the chef preservation curing fish through salting and smoking.
GODBLES
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Answer:
1.smoked fish
2.product
3.finish product
4.salt