V. ASSESSMENT (Time Frame: 30 mins.
(Learning Activity Sheets for Enrichment, Remediation, or Assessment to be given on Weeks 3 and 6)
Learning Task 4
Multiple Choice. Choose the best and write the letters only.
1. What is the method of processing meat and fish using hardwood, sawdust, and other heating piece of log?
A. smoking B. fermentation C. pickling D. sugar concentration
Gwen was tasked to demonstrate the following curing methods. How will she do the following methods?
2. Dry Cure
3. Immersion/Pickle Cuning
4. Injection cunng
A Rub the ingredients like salt, sugar and spices directly on the meat.
B. Dissolve the dry ingredients in water and soak the meat in the solution.
C, Dissolve the ingredients in water and introduce the solution through injection in meat muscle.
5. What method of smoking is used wherein smoke flavor is incorporated in the pumping pickle for ham and bacon?
A. artificial B. natural C. hot
D. cold
6. What is a method of cooking cured meat or fish over a slow fire?
a frying
c. hot smoking
b. smoking
d. curing
7. What method is usually used as supplementary to salting and drying?
a. frying
c. curing
b. smoking
d. freezing
8. What Republic Act refers to food, drug and cosmetic code?
a. RA3720
C, RA 2030
b. RA 1520
d. RA 4050
9. What is the Administrative Order 208 series of 1974 all about?
a. food processing
C. set of sanitary guidelines
b. smoking procedures d. meat preservation
10. What is the method of smoking wherein smoke flavor is incorporated in the pumping pickle for ham and bacon?
a. artificial
c. hot
b. natural
d. cold


pakisagot po salamat ❤️​