Specifications Flashcards
1
Q
Poultry specification
A
- skin shld be wet
- no broken arm, legs or wings
- no discoloration or bruises. No purple or green color
- no sticky material under the wing
- no feathers
1
Q
What shld be the fat% and weight of the carcass
A
Fat %: not more than 20%
Carcass: not more than 15 kgs
2
Q
Specification of eggs
A
Free of crack, stains, yolk location.
3
Q
Specifically of vegetables
A
Fresh, free of molds, delivered in cartons, free of damage
4
Q
Specification of fish
A
Color of the gills shld be pink, skin shld be metallic shiny, eyes shld be clear, smell shld be ocean smell, meat shld be springing back when indented, shld be covered with ice
5
Q
A
6
Q
A
