T.L.E

• food processing- any method used to turn fresh foods into food products
• salinometer- is used for measuring the salinity of the brine solution
• refractometer- is used for measuring sugar concentration of sap and syrup for food
• weighing scale- is used for measuring the weight of raw materials and ingredients
• liquid measuring cup- is used for measuring liquid ingredients
• measuring cups- is used for measuring dry ingredients of large quantity/capacity
• measuring spoons- is used for measruring small amount of solid and liquid ingredients
• cutting implements- is used for cutting fish and other ingredients
• knives- for cutting or slicing fish or meat for scalling fish
• filleing knives- for filleing fish
• scissors/shears- is used for cutting purposes like fins or fish
• cutting board- it is where fish or meat are cut ingredients are sliced or minced
• basin- is used in preparing brine and other curing mixtures
• food tong- is used for lifting hot objects/food
• wooden spoon- used in mixing ingredients
• peeler- used in removing the skin of fruits and vegetables
• grater- used for grating cheese
• eathen spots- are used for storing the salted products
• wooden salting van or barrel- is a container where the salted fish are placed or fermented
• smokehouse- is a device used for smoking fish or meat with the application of smoke
• impulse sealer- is used for sealing purposes
• gas range/oven- is the source of heat in cooking
• chiller/refrigerator/freezer is necessary in maintaining fish freshness
• pressure cooker- is an important canning equipment used to process fish packed in a hermetically saled container at a high controlled temperature and pressure for a certain period of time
• user manual- is a document provided to a user that helps in using particular system, product or service seamlessly
• food preservation- the process of treating and handling food in such a way as to stop or greatly slow down spoilage and prevent food borne illness while maintaining nutritional value, texture and flavour
• canning- the process of placing foods in jars or cans and heating properly to a specified temperature
• fermentation- the conversion of carbohydrates to alcohol and carbon dioxide or organic acids using yeats, bacteria, or a combination there of under fangerobic conditions
• freezing- exposing food to temperatures below its freezing point
• drying- removes the moisture from the food so that bacteria, yeats, and molds cannot grow and spoil the food
• pickling- the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar
• salting- preserves food by drawing water out of the food, preventing bacteria growing and spoiling the food.
• curing- the addition to meats of some combination of salt, sugar, nitrite and/or for the purpose of prevention, flavour and color
• sugaring- the process of desiccating a food by first dehydrating it, then packing it with pure sugar.
• measurement- a way of comparing certain attribute of an object with some given standard
• conversion- a change from one state or position to another or from one form to another
• format of production cost- raw materials and ingredients, packaging materials, overhead expenditures, number of finished products, net weight, mark-up price, selling price
• receiving- this activity includes sorting and grading of raw materials according to size, species, and quality.
• preparation- this includes the preparatory steps such as washing, eviscerating, cutting, brining, and pre-cooking the fish by steaming, blanching, or broiling
• processing/sterilizing- this activity involves the final processing and complete sterilization of the processed finished product