Learning Activity 4: Each sentence below has a blank space: each blank indicates that something has been omitted. Inside the box are words that fits the meaning of the sentence as a whole. Write your answers on a sheet of paper.
Wrapping
Smokingg
pork
10°C and below
Drying
pinkish
perishable
Freezing
2 to 10°C
vermin
1. involves the reduction of the original 70% of water content of the meat to about 15%.
2. Foods to be frozen should be put in moisture-vapor proof
3. Meat is among the most foods.
4. Good quality has less than 1 14 cm of golden-brown fat
5. deactivates enzymes and bacteria
6. Meat is stored at a room temperature range of
7. Meat is preserved at a temperature of
8. Methods of preserving meat includes drying, salting, curing, refrigerating, freezing, canning and freeze drying.
9. The interior of sausage has a color when they thoroughly cooked.
10. Eliminate and rodents from food areas.​