28. Every equipment, tool and utensil that are purchased are accompanied with _______containing specifications as to how they are used, manipulated or operated, caredfor and stored to lengthen their serviceability. *
1 point
a. manual
b. brochure
c. catalogue
d. pamphlet
29. When using any equipment, tool or device it is important to__________________________________. *
1 point
a. read and understand the manufacturer’s specifications.
b. in order to properly or accurately use or manipulate them.
c. prevent any accident that may occur due to ignorance .
d. lack of information pertaining totheir correct usage..
30. Is an equipment used to seal tin cans with its first and second operation rolls. *
1 point
a. can sealer
b. tin cans
c. sealer
d. None of the Above
31. Is a device used in treating the fish or meat with smoke. *
1 point
a. Smokehouse
b. Dried Smokehouse
c. Cold Smokehouse
d. Hot Smokehouse
32. It is a ___ smokehouse if the fish is in close proximity to the source of smoke and a temperature of 66ï‚°C to 88ï‚°C is produced. *
1 point
a. Hot Smokehouse
b. Dried Smokehouse
c. Cold Smokehouse
d. Wet Smokehouse
33. If the source of smoke is 2 meters away from the fish and the temperature of smoke is 32OC –43C, then it is a ______ smokehouse. *
1 point
a.. Cold Smokehouse
b. Dried Smokehouse
c. Wet Smokehouse
d. Hot Smokehouse
34. Equipment used in maintaining the freshness of raw materials and in providing an ideal low or ambient temperature for storing processed foods. *
1 point
a. Freezer
b. Refrigerator
c. a and b
d. All of the Above
35. A measuring devices for measuring small quantities like spices, preservatives, etc. *
1 point
a. Triple beam balance
b. Weighing scale
c. Clock type -Weighing scale
d. All of the Above
36. It is used to measure the relative humidity of the air when sun drying. Digital Sling Psychrometer f. Anemometer It is used to determine the velocity of the wind in sun drying. *
1 point
a. Psychrometer
b. Anemometer
c. Thermometer
d. Refractometer
37. It is used to determine the velocity of the wind in sun drying. *
1 point
a. Anemometer
b. Psychrometer
c. Refractometer
d. Thermometer
38. Is a container used in the salting process. Wooden shovel or spade is used for mixing or stirring the mixture of salt and small fish for saltin *
1 point
a. Wooden salting vat
b. Wooden shovel or spade
c. Pugon
d. Dinarayan
39. Is used for mixing or stirring the mixture of salt and small fish for salting method. *
1 point
a. Wooden shovel or spade
b. Wooden salting vat
c. Bakol
d. Bistay
40. Is a concrete heat source used when pre-cooking fish in a brine. *
Answers & Comments
Answer:
Step-by-step explanation:
1. Its 4.23 thats all i know make me brainlest pls
Answer:
a. one
b. two
c. three
d. four
28. Every equipment, tool and utensil that are purchased are accompanied with _______containing specifications as to how they are used, manipulated or operated, caredfor and stored to lengthen their serviceability. *
1 point
a. manual
b. brochure
c. catalogue
d. pamphlet
29. When using any equipment, tool or device it is important to__________________________________. *
1 point
a. read and understand the manufacturer’s specifications.
b. in order to properly or accurately use or manipulate them.
c. prevent any accident that may occur due to ignorance .
d. lack of information pertaining totheir correct usage..
30. Is an equipment used to seal tin cans with its first and second operation rolls. *
1 point
a. can sealer
b. tin cans
c. sealer
d. None of the Above
31. Is a device used in treating the fish or meat with smoke. *
1 point
a. Smokehouse
b. Dried Smokehouse
c. Cold Smokehouse
d. Hot Smokehouse
32. It is a ___ smokehouse if the fish is in close proximity to the source of smoke and a temperature of 66ï‚°C to 88ï‚°C is produced. *
1 point
a. Hot Smokehouse
b. Dried Smokehouse
c. Cold Smokehouse
d. Wet Smokehouse
33. If the source of smoke is 2 meters away from the fish and the temperature of smoke is 32OC –43C, then it is a ______ smokehouse. *
1 point
a.. Cold Smokehouse
b. Dried Smokehouse
c. Wet Smokehouse
d. Hot Smokehouse
34. Equipment used in maintaining the freshness of raw materials and in providing an ideal low or ambient temperature for storing processed foods. *
1 point
a. Freezer
b. Refrigerator
c. a and b
d. All of the Above
35. A measuring devices for measuring small quantities like spices, preservatives, etc. *
1 point
a. Triple beam balance
b. Weighing scale
c. Clock type -Weighing scale
d. All of the Above
36. It is used to measure the relative humidity of the air when sun drying. Digital Sling Psychrometer f. Anemometer It is used to determine the velocity of the wind in sun drying. *
1 point
a. Psychrometer
b. Anemometer
c. Thermometer
d. Refractometer
37. It is used to determine the velocity of the wind in sun drying. *
1 point
a. Anemometer
b. Psychrometer
c. Refractometer
d. Thermometer
38. Is a container used in the salting process. Wooden shovel or spade is used for mixing or stirring the mixture of salt and small fish for saltin *
1 point
a. Wooden salting vat
b. Wooden shovel or spade
c. Pugon
d. Dinarayan
39. Is used for mixing or stirring the mixture of salt and small fish for salting method. *
1 point
a. Wooden shovel or spade
b. Wooden salting vat
c. Bakol
d. Bistay
40. Is a concrete heat source used when pre-cooking fish in a brine. *
1 point
a. Panakip
b. Panandok
c. Pugon
d. Bamboo poles​