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Decks in this class (10)
Introduction to food hygiene
Is a subject that has a considera...,
These are microscopic plants comp...,
The growth of molds on food is us...
29
cards
Food-borne illnesses
Is a term commonly used to identi...,
Classification of food borne illn...,
These arise as a consequence of i...
45
cards
CONSIDERATIONS AFTER SLAUGHTER
Raw materials in the production o...,
Slaughterhouse by products from r...,
This is necessary to avoid compla...
37
cards
Thermal Processing of Food
There are two main temperature 1,
The basic purpose for the thermal...,
The primary purpose of blanching 3
55
cards
Beef Cuts - 1
Come from the sixth to twelfth ri...,
A very economical roast 2,
A very economical steak 3
27
cards
Beef Cuts - 2
Can be cut from skirt steak 1,
The most tender beef cut 2,
Boneless rib steak with 3
42
cards
Poultry Terminology
To examine the contents of an int...,
A male chicken also called a roos...,
A male chicken under 1 year old 3
34
cards
Meat-Preservation-1
The main aim of the meat preserva...,
Prevention or delay of microbial ...,
Prevention or delay of self autol...
42
cards
Meat-Preservation-1 KEYWORDS
The agent which prevents oxidation 1,
High temperature processing of fo...,
Cooling of any material to a poin...
11
cards
Meat-Preservation-2
How to preserve meat 1,
Easiest way to preserve meat for ...,
Used as a means of preserving meat 3
18
cards
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Meat Storage
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