2. To check the accuracy of this device, the
hand should be pointed at zero
A Food Thermometer C. Salinometer
B Refractometer D. Weighing
Scale
MELC 2. Prepare the raw materials
3. What is the best quality of eggs to
choose for salting?
A Unbroken Shells C. Smooth shells
B. Scratched shells D. Slightly Cracked
shells
4. Which of the following is the best thing
to do if the raw material is infested on
spoiled?
A Chill
C Set aside
B. Cook
D. Dispose​