Name: Date:

Section: Score:

A. Direction: Write the correct answer in the space provided before the number. Choose your
answer in the box.

Smokehouse Vents Anemometer

Concrete Furnace Thermometer Tunnel or Pipe

Measuring cup Triple Beam Balance Salinometer

Meshed Screen Descaler or Scaler Earthen Pot Reftractometer

Wooden Shovel or Spade Freezer and Refrigerator Kitchen scissors

1. It is a Device used in treating the fish or meat with smoke.it can be cold
smoke or hot smoke.
2. It serves as a closure to openings like the vents to keep flies and insects from
entering the smokehouse.
3. It is used in maintaining the freshness of raw materials and in providing an
ideal low or ambient temperature for storing processed foods.
4. It is a measuring tool for small quantities of spices, preservatives and etc.
5. It is a kitchen utensil used primarily to measure the volume of liquid or dry
cooking ingredients.
6. It is used to measure the body temperature, if it is hot or cold.
7. It is used to determine the velocity of the wind in sun drying.
8. They are used in removing the scales of a fish.
9. It is used for mixing and stirring the mixture of salt and small fish for salting.
10. It is where the smoke- producing materials are placed and burned.
11. It conveys the smoke from the concrete furnace into the smokehouse.
12. It is used to measure the salinity of brine.
13. These are located below the roof at the front and back of the smokehouse to
provide the necessary air circulation.
14. It is used for trimming or cut off the fins or tails of the fish.
15. These are used in storing the salted products.

II. Enumerate the following:

1. Five types of the Smokehouse.
2. Give the Four Salting Equipment.
3. Give the three Cutting tools.