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VI. DIRECTION: Write a check mark / if it is a guide to a proper selection of food wood for
food preservation and write X if it is not.
36. Meat - firm and fine texture
37. Vegetables -has well-attached stem
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38. Ege-shell is smooth
39. Fish - bright red gills
40. Fruits - smooth
41. Fruits - with slight bruises and irregular shape
42. Vegetables - with few insect bites, and some bruises
43. Fish - with foul odor and red eyes
44. Meat - skin must have a stamp of Bureau of Animal Industry
45. Egg-clear when placed before the light​