Use of fish for battering with sauce comes under which of the following categories of processes?

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asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

Use of fish for battering with sauce comes under which of the following categories of processes?

(a) Single component, single-product process

(b) Multi component blended products

(c) Multi component products with add-ons

(d) Multi component, multi process assembly operations

The question was asked in final exam.

Question is taken from Principles of Food Freezing-3 topic in chapter Food Preservation, Principles of Fresh Food Storage, Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing of Food Engineering

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