Which of the following is a part of can segera
D Pressure gauge
A Body
B. Clamp
2. It is used in maintaining the freshness of raw materials
A. Cоn seamler
B. Pressure cooker C. Refrigerator
D. Smokehouse
3. It is an important canning equipment used to process fish packed in hermetically sealed
container at a high controlled.
A Can Sealer
B Pressure cooker c. Refrigerator
D. Smoke house
4. Smokehouse that has source of smoke is 2 meters away from the fish and temperature of
32 C to 43ºC is produced
A. Cold smokehouse B. Dirier
e Freezer
D. Hot smokehouse
5. Smokehouse that has a source of smoke and temperature of 66°C 88'C is produced
A Cold smokehouse B. Freezer
D. Hot smokehouse
6. It is a part of can seoler that fostens the sealer on the table or armchair and hold it lightly
in place
A Clamp
B. Crank
C.Height washers
D. River​