5. Which preservative is not used in making cured ham?
a. salt
b. vinegar
c. sugar d. soy sauce
6. Which characteristic of egg is good for preservation?
a. Has grey coloring of skin
c. Has slimy texture
b. Has sticky film
d. Sinks in water
7. Why should we observe safety rules in food preservation?
a. To avoid contamination
c. to secure the food
b. To prolong its consumption
d. none of the above
8. The following are used in making salted egg, except one.
a. eggs
b. water
9. How many weeks before the salted egg is ready for consumption?
b. 3
c. 4.
d. 5
10. Which safety rules in food preservation should be observe while making
salted egg?
a. Use chopping board and knife for raw and cooked food
b. Wash the eggs with water and placed them in a jar.
c. Secure the cooking equipment.
d. Wash tools and utensils to be used.
c. salt
d. sugar
a. 2​