1. Which one describes the best quality egg?
A. rough white shell
B. broken, scratch shells
C. thin egg white
D. Yolk is flat, off-center.

2. Which is NOT a procedure in preparing meat for curing?
A. trimming and weighing
B. trimming and washing
C.grinding of meat
D. smoking the product

3. The following are the characteristics of fresh fish EXCEPT:
A. clear bright eyes
B. desirable odor
C. scales are intact
D. ruptured belly

4. The following are the acceptable ways on how to test the freshness of eggs EXCEPT:
A. water in a jar method
B.candling method
C. skin texture method
D. brine method

5. What is the color of the fresh pork?
A. red
B. pink
C. Cherry red
D. white ​