水产品加工双语试卷

水产品加工双语试卷
以下是水产品加工的双语试卷，供您参考：
Section A: Multiple-choice Questions
In this section, you will find a set of multiple-choice questions related to water product processing. Please choose the best answer for each question.
1. What is the primary function of salting in fish preservation?
A) To increase the shelf life
B. To reduce the water activity
C) To add flavor
D) To preserve texture
2. Which of the following methods is used to remove bones from fish?
A) Filleting
B) Dicing
C) Mincing
D) Grinding
3. What is the purpose of chilled storage of fish?
A) To prevent spoilage
B) To enhance flavor
C) To improve texture
D) To increase shelf life
4. Which of the following is NOT a common method of freezing fish?
A) IQF (Individually Quick Frozen)
B) Blast Freezing
C) sous vide freezing
D) Frozen storage in large blocks
5. What is the most common type of canned fish?
A) Solid pack
B) Jarred pack
C) Broth pack
D) Modified atmosphere pack (MAP)
Section B: True or False Questions
In this section, you will find a set of true or false questions related to water product processing. Please indicate whether each statement is true or false.
1. Adding salt to fish products during processing helps to preserve flavor. (True/False)
2. Freezing fish at subzero temperatures completely eliminates the risk of bacterial growth. (True/False)
3. Canning fish products involves heating the product to a high temperature for a short period of time. (True/False)
4. Adding phosphates to fish products is done to enhance texture and appearance. (True/False)
5. Smoking fish is primarily done for the purpose of preservation. (True/False)。