True or False

1. Fresh eggs have rough and white shells.
2. in preparing meat for "longganisa" making, it is best to combine lean and back fat.
3. tinabal is the product if dry salting
4. Beef flesh should be res in color.
5. muscles of poultry that are active have more fat.
6. "pigue" is also known as "kasim"
7. Whole meat can be used in making "longanisa"
8. Fast the chicken for one (1) hour before bleeding.
9. Scale the fish using blunt knife.
10. Wash fish before and after preparation to remove dirt and slime.​