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Food Processing Activity Sheet

The document provides answers to temperature conversion exercises, converting between Celsius and Fahrenheit for various temperatures. It also outlines the process of preparing boneless milkfish and includes multiple-choice answers related to formulation and concentration of solutions in food processing. Key concepts include homogenous solutions, concentration expression, and considerations for curing solutions in fish preparation.

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rosalyn ipan
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14 views2 pages

Food Processing Activity Sheet

The document provides answers to temperature conversion exercises, converting between Celsius and Fahrenheit for various temperatures. It also outlines the process of preparing boneless milkfish and includes multiple-choice answers related to formulation and concentration of solutions in food processing. Key concepts include homogenous solutions, concentration expression, and considerations for curing solutions in fish preparation.

Uploaded by

rosalyn ipan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Food Processing 8 - Activity Sheet Answers

Activity 1: Temperature Conversion

Convert 50°C to Fahrenheit (°F):


50 × 1.8 + 32 = 90 + 32 = 122°F

Answer: 122°F

Convert 122°F to Celsius (°C):


(122 - 32) × 0.56 = 90 × 0.56 = 50.4°C

Answer: 50.4°C

Convert -10°C to Fahrenheit (°F):


(-10 × 1.8) + 32 = -18 + 32 = 14°F

Answer: 14°F

Convert 75°F to Celsius (°C):


(75 - 32) × 0.56 = 43 × 0.56 = 24.08°C

Answer: 24.08°C

Convert 37°C (normal human body temperature) to Fahrenheit (°F):


(37 × 1.8) + 32 = 66.6 + 32 = 98.6°F

Answer: 98.6°F

Data (Textual Form Example)

Example: Process of Preparing Boneless Milkfish


- Weigh the fish.

- Split the fish and remove the viscera, backbone, and dorsal fin.

- Wash the fish in fresh water.

- Wash again the deboned milkfish and drain for 15 minutes.

- Soak the deboned milkfish for seven hours in a marinated solution of vinegar, salt, sugar,
soy sauce, and spices.

- Pack the boneless milkfish in plastic bags and seal.

- Freeze them, ready for market.


FORMULATION AND CONCENTRATION OF SOLUTIONS

Multiple Choice Answers:

1. A solution which has a uniform composition and property is:


B. Homogenous

2. If you are asked to express concentration, which of these will you use?
A. Weight of solute per unit of solvent

3. In smoking fish, what ingredients and materials will you prepare and check?
C. Both A and B (Salt and Water, Fish)

4. What is taken into consideration when preparing curing solution for salting?
B. Size of fish

5. The ratio needed in brine cooking smoked fish is:


C. 200g to 750ml

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