1. It is the breakdown of sugar into alcohol and carbon dioxide
due to the addition of yeast.
2. It is a method of food preservation that works by immersing
foods in an acidic solution, like vinegar, that changes both the taste and texture of
the food.
3. It improves the microbiological stability of food by fighting off
the bad bacteria.
4. This type of fermentation follows alcoholic fermentation and
occurs under aerobic conditions. Ethanol is oxidized by an Acetobacter or vinegar
bacteria.
5. It is the anaerobic microbial breakdown of carbohydrates or
sugars to produce energy and byproduct in the form of lactic acid.
6. Cutting up or grind (food, especially meat) into very small
pieces
7. It is to remove unwanted or inedible material from vegetable
raw materials.
8. It is the process of removing the bones from (meat, poultry,
or fish), especially before cooking
9. It is the process of producing boneless fish.
10. It is a technique in which you cut food into thin slices that
are relatively broad in comparison to the slice depth.

1.(Alcoholic fermentation) is a complex biochemical process during which yeasts convert sugars to ethanol, carbon dioxide, and other metabolic byproducts that contribute to the chemical composition and properties of the fermented foodstuffs.

2.(Pickling) is a method of food preservation that works by immersing foods in an acidic solution, like vinegar, that changes both the taste and texture of the food. It also involves the use of heat, which serves to destroy and inhibit the growth of any microorganisms.

3.(Bacteria) play an essential role in recycling nutrients, for example fixing nitrogen from the atmosphere into the soil. ... Bacteria are used to make a wide range of food products. The most important bacteria in food manufacturing are Lactobacillus species, also referred to as lactic bacteria.

4.the (anaerobic) reactions make alcohol, while in your muscles, they make ... pathways that occur when normal, oxygen-using (aerobic) cellular respiration is not ... at anaerobic cellular respiration and at the different types of fermentation. ...

5. live in low-oxygen environments rely on (anaerobic respiration) to break down fuels. ... A, D, H, end text transfers its electrons directly to pyruvate, generating lactate as a byproduct. ... The bacteria that make yogurt carry out lactic acid fermentation, as do the red blood ...

6.Cut up or grind (food, especially meat) into very small pieces, typically in a machine with revolving blades

7.(peeling)

The objective of peeling is to remove unwanted or inedible material from vegetable raw materials. This improves the appearance and taste of the final product. During peeling, peeling losses need to be minimized by removing as little of the underlying food as possible but still achieving a clean peeled surface.

8.( Deboning) involves using a specialty knife to separate flesh from bones be it meat, poultry or fish

9.The term fish processing refers to the processes associated with fish and fish products between ... Waste produced during fish processing operations can be solid or liquid. ... They are usually boneless, although in some fish small bones called “pins” may be present; skin may be present on one side, too.

10.(Slicing) is a technique in which you cut food into thin slices that are relatively broad in comparison to the slice depth. You can use this technique on meats, fruit and vegetables for use in any number of vegetables. ... This is a common technique that is used to cut long fruit and vegetables, such as zucchini and carrots.

Sagot :

#CARRY ON LEARNING

#KEEP LEARNING

#HONEST ANSWER

#NEVER CHEATER

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