2. In preparing food preserves maintain strict
a. Hygiene all times
b. Time and energy use.
c. Use of ingredients,
d. Schedule to follow
3. Good quality pork should have
a. Smooth, fine grained, lean meat
b. An unusual meaty odor
c. Thick skin and fat
d. Thin lean meat
4. Good quality fish should not have
a. Clear bright eyes
b. Shmy and tight scales in a firm body
C A strong seaweed odor
d. Slightly foul odor
5. Good quality fruits and vegetables should be
a. Fresh with bright color characteristics of the fruit and vegetable
b. Of unusual size and shape
c. in abundance since they are in season.
d. Uniform in texture and color.
6. The amount of money needed to buy materials needed for preservation is
referred to as the
a. Budget
b. cost C. market cost d. total cost
7. Efficient p[reparation of food preserves needs
a. Careful planning
b. Tools and equipment
c. Careful measurement of ingredients
d. All of the above​