1.which equipment is to be calibrated and pointed or set at 0?
A.Range B.Refrigerator C.Salinometer D. Weighing scale
2.Which equipment is used to measure dry and liquid Ingredients of small amount
A.Beaker B. Measuring cup
C.Measuring spoon D. Weighing scale
3.in draining excess water after washing the raw material, which is the most appropriate utensil to use?
A.Colander B. Mixing bowl
C.Strainer D. Wire whisk