4. METHODS AND TECHNIQUES USED TO TRANSFORM RAW INGREDIENTS INTO FOOD FOR CONSUMPTION. A. CURING
B. SALTING
C. SALINITY
D.ROCESSING
5. REY WANTS TO MEASURE THE SALINITY OF THE BRINE. WHAT MEASURING TOOLS WILL HE USE? A. SALINOMETER
B. WEIGHING SCALE
C. WEIGHING SCALE
D. REFRACTOR
6. LIZA MEASURES SUGAR CONCENTRATION OF SAP AND SYRUP FOR FOOD, SHE USED WHAT?
A. MEASURING CUP
B.REFRACTOR
C. MEASURING SPOON
D. SALINOMETER
7. THE COOK STORES THE SALTED PRODUCT, HE NEEDS KITCHEN TOOL? A. BARREL
B. GRATER
C. EARTHEN POTS
D. WOODEN LADLE ​